It is difficult to be sure of the freshness and taste of grilled chicken from a fast food cafe. If you want to treat such a dish home, it is better to cook it yourself. At home, you can make grilled chicken in the oven in several ways at once.

Grilled chicken in the oven on a spit

Ingredients: whole medium chicken carcass, 1 tbsp. l (with a slide) mustard, half a glass of fat sour cream, salt, spices for poultry, dry garlic, a mixture of peppers.

  1. First, the carcass is plucked from the remains of feathers, sebaceous glands are cut out in the tail region. The chicken is washed and slightly dried. After that, you can pickle it.
  2. For marinade, mustard, sour cream, salt and all the spices recommended in the recipe are mixed in a cup. Their set can be changed to your liking.
  3. The chicken is thoroughly rubbed with the resulting aromatic mixture not only from the outside, but also from the inside. In this form, it is left on the bottom shelf of the refrigerator for the whole night. If there is no such reserve of time, let the billet lie in the marinade for at least a couple of hours.
  4. Next, the carcass is strung on a spit. It is necessary to tie the wings and legs.
  5. The skewer is installed in an oven heated to 200-210 degrees.
  6. Cooking grilled chicken in the oven on a spit for 1.5-2 hours in the "Grill" mode. The exact time will depend on its size.

Under a skewer with a bird, you must definitely install a pan with water to collect dripping fat.

Baking recipe

Ingredients: large chicken carcass, small salt, 80-90 g of mayonnaise, 20 g of mustard, 4-5 garlic cloves, a pinch of ground pepper.

  1. After washing and drying, the chicken carcass is rubbed on all sides with a mixture of salt, pepper and crushed garlic.
  2. Marinade is made from salted mayonnaise with mustard.The resulting mass is rubbed by a bird, after which it is cleaned for an hour in the cold.
  3. The prepared carcass is wrapped in foil and laid out on a baking sheet.
  4. The dish will be baked at 40-45 minutes at an average oven temperature.

10-15 minutes before readiness, the foil unfolds so that the carcass is browned.

With garlic

Ingredients: poultry carcass, 6-7 garlic cloves, any fragrant herbs, salt to taste, 1 tbsp. filtered water.

  1. The chicken is washed, dried, and then rubbed with salt, a mixture of peppers and part of crushed garlic. In this form, it will stand in the cold for at least 2 hours. And it’s better to leave the blank all night.
  2. The remaining garlic is cut and laid inside the carcass. You can add any seasonings to it.
  3. The bird will be prepared on a special round stand for her. Water is poured inside the structure. On the metal "grate" chicken is strengthened.

The dish will be cooked in a very hot oven for 60-90 minutes. The exact time depends on the size of the carcass.

Grilled Chicken in Soy Sauce

Ingredients: about 1.5 kg chicken carcass, 2 tbsp each. fat mayonnaise, hot ketchup, soy sauce, garlic to taste, 1 tsp. any seasoning for poultry, bee honey, nutmeg and spicy adjika.

  1. Garlic is minced and mixed with adjika, soy sauce, honey, seasonings and other components of the recipe.
  2. The resulting paste needs to be thoroughly smeared with chicken carcass from all sides. Ideally, it should stand in the marinade all night. But at least the workpiece is left for a couple of hours.
  3. The carcass is fried in the oven on the grid for 80-90 minutes at a temperature of 210-220 degrees.

You can cook such a dish on a bottle.

How to cook on the grill?

Ingredients: poultry carcass, 5-6 tablespoons refined oil, 4 onions, 5-6 medium potatoes, 270 g of fresh mushrooms, several sprigs of rosemary, table salt.

  1. The bird is well washed and dried with paper towels. Then it is coated on all sides with a mixture of oil and salt. You can add your favorite seasonings.
  2. All vegetables are cut large, sprayed with oil, sprinkled with salt. They are laid out on a baking sheet along with chopped mushrooms and sprigs of rosemary.
  3. A chicken is placed on a wire rack over a baking sheet. The whole structure is left in the hot oven for 70 minutes.

As soon as transparent juice starts to leak from the puncture sites on the carcass, it means that the chicken is completely ready.

With lemon in the oven

Ingredients: a whole bird carcass, table salt to taste, 1 tsp. seasoning for poultry, ½ tsp mustard powder, garlic to taste, 2 whole lemons, a mixture of peppers, 2 tbsp. refined oil.

  1. The oven warms up to 180 degrees.
  2. For marinade, ground peppers, crushed garlic, mustard, salt, seasonings are mixed. The resulting mixture is laid out in refined oil. The juice of two lemons is pressed there.
  3. Marinade carcass is coated inside and out. Next, the workpiece is left for a couple of hours.

Chicken is baked in a very hot oven 80-90 minutes until clear juice.

In cheese marinade

Ingredients: a whole poultry carcass (approximately 1.3 kg), 920 g processed cheese, nutmeg to taste, 2 tbsp. soy sauce, 3 tablespoons oily mayonnaise, salt and dry garlic.

  1. For marinade, curd cakes are combined and kneading. It is best to take a soft, liquid cheese. Mayonnaise, dry garlic, soy sauce, nutmeg are added to it. If necessary, the mass is salted. Instead of dry garlic, you can take fresh to taste, after passing it through a garlic squeezer.
  2. The resulting mixture of washed and dried chicken carcasses is carefully coated on all sides. The marinade should be not only outside the bird, but also inside. Further, the workpiece is left for at least 4 hours.

The prepared carcass is put on a skewer and baked in a well-heated oven until transparent juice.

Grilled chicken in kefir

Ingredients: poultry carcass of about 1.3-1.4 kg, large onions, half a lemon, half a liter of fat yogurt, garlic to taste, a full glass of chicken stock, aromatic herbs, fine salt, 3 tbsp. vegetable oil.

  1. For marinade, onion is finely chopped, garlic is chopped in any convenient way. Oil is poured to the listed components.
  2. Lastly, kefir is poured into the marinade, freshly squeezed juice from half a lemon, salt and aromatic herbs are added.
  3. The chicken washed and dried with paper napkins is carefully coated with marinade and placed in a bag. You can pour the remaining mixture on top. In this form, the bird will marinate in the cold for at least 2 hours.
  4. The chicken is cooked on a baking sheet or on a special stand for 80-90 minutes.

Every 15 minutes the carcass is poured with broth for juiciness.

The original recipe on the bank

Ingredients: a whole chicken carcass, salt to taste, a mixture of spices (colored ground peppers, dried basil, mint), olive oil.

  1. The carcass of the bird is well washed on all sides, poured with olive oil and rubbed with salt, as well as part of the seasoning. You can leave the workpiece in this form for a couple of hours so that the meat is saturated with spicy aromas.
  2. The jar will be used from glass - perfectly clean (without stickers and the slightest trace of them).
  3. A capacity of about 2/3 is filled with water. The remaining spices rush there. This will allow the carcass to soak in spices from the inside.
  4. A chicken is put on a jar. Glassware is placed in a baking dish, into which fat will drain during cooking.

The treat will be prepared 80-90 minutes in a very hot oven.

With sour cream and Provencal herbs

Ingredients: a whole poultry carcass (weighing about 1.5 kg), 130 g of fat sour cream (best homemade), table salt to taste, 2 small. spoons of mustard, a couple of large pinches of Provence herbs, a mixture of peppers.

  1. The chicken carcass is washed from all sides with running water and dried well. If feathers remain on it, the latter must be removed.
  2. In a separate bowl, homemade sour cream, mustard, salt, peppers and Provence herbs are mixed. If a village dairy product was not at hand, you can take a store-bought one, but with high fat content.
  3. Sour cream based marinade is completely covered with carcass. Lubricate it both inside and out. Ideally, you should leave the workpiece all night so that it is well saturated with marinade. If there is no such amount of time, at least 2-3 hours will be enough.
  4. Next, the carcass is strung on a skewer or simply laid out on the grill and sent to a well-heated oven.
  5. At 210-220 degrees, the dish will cook for 80-90 minutes.

Under a skewer or wire rack, it is necessary to substitute a baking sheet with a small amount of water for draining fat from the bird.

With oranges

Ingredients: a whole carcass of a bird, fatty mayonnaise to taste, 4-6 garlic cloves, 2 large ripe oranges, table salt, any aromatic herbs. The following describes how to cook grilled chicken with citrus at home.

  1. The carcass is well washed and dried.
  2. One fruit gets rid of the peel. The second, together with the zest, is cut into thin circles.
  3. The prepared carcass is rubbed with a mixture of mayonnaise salt, aromatic herbs and crushed garlic. You can leave a few garlic cloves and stuff them with a carcass.
  4. Also, several fruit slices are placed under the skin of the bird.
  5. The remaining whole skinless orange is sutured inside the carcass. For more flavor, you can combine it not only with garlic, but also with any other flavorful additives. Some housewives, along with an orange, sew in pieces of peeled ginger root or even whole sticks of cinnamon into a chicken.

Baked billet in the oven for 80-90 minutes at high temperature.

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