Ingredients:
- 1 whole chicken for grilling
- 5 cloves garlic
- juice of 2 lemons
- 150 ml brandy (or wine or whiskey)
- 1/2 teaspoon paprika
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon pepper
- 5 bay leaves 1 teaspoon dried oregano ground (in coffee machine)
- 2 tablespoons soft butter
- sea salt
Preparation:
- The day before I washed prepare barbecue chicken, I dry with towels and then I normally salted with sea salt. I left in a refrigerator until the next day.
- We prepared marinade: I crushed garlic and I mixed in a jar with lemon juice, brandy, butter, paprika, pepper and bay leaves and oregan omixture. I shook the jar well
- I put chicken Pipette up and I cut across the chest. I turned down and hit the inside of the chicken until well flattened. I punctured with a sharp knife all over, to enter Marinates in meat flavour.
- I sat in special grill shown in the picture to the back easier, in one move.
- Using a silicone brush chicken with marinade well greased on both sides. I sprinkled a little sea salt.
- I hot electric grill and I made fried. After 10 minutes I returned. Then I kept it all back in five minutes, anointing him with marinade each time. After about 45 minutes the chicken was ready. You can test with toothpick you enter into different areas and if juice gushing clear (transparent) means that the chicken is done.
- Serve immediately.
No comments:
Post a Comment