I recently bought a new cooking stove with an oven and have been experimenting with different recipes and one of my favourite dinner recipes is grilled chicken.
This one is easy to make, does not require much preparation and can be eaten with rice or bread or simply with sauteed veggies and mashed potatoes.
Check out my favorite cooking tools.
Ingredients
1 whole chicken
2 whole Garlic
1 lemon, sliced
4 tbsp olive oil (as required)
2 tbsp butter
2 tbsp Chicken masala powder (or Briyani masala or Paprika powder)
1 tbsp Salt
2 sprigs Rosemary leaves or 1 tbsp dried rosemary
2 sprigs Parsley
2- tbsp Wine (Chardonnay or Merlot, depending on your preference)
Steps
Take a whole chicken, I have used a 1kg piece and washed it very well to remove any blood clots or feathers. Cut out the neck and leave the skin on.
Once cleaned, pat dry the chicken with a paper towel to remove excess water.
Note: Pat drying the chicken will remove any moisture. This will ensure that when the chicken is added in the oven, it sears well instead of steaming to get the ideal crispy skin and golden brown texture.
Now line a baking tray with aluminium foil and place the chicken in the centre.
Tip: You can do the same with a baking sheet or parchment paper but I feel aluminium foil is the best. You can skip this step altogether but I prefer it for the chicken to cook well and make cleaning my tray easier. It also captures the melted oils and seasonings well which I use later to garnish my chicken.
Tip: Use the back side of the tray to frame the aluminium foil and then place the framed foil on the inside of the tray, it will fit perfectly.
Preheat oven to 180° for 10 minutes.
In the meantime, chop 1 whole garlic and in a separate bowl add the cloves with olive oil and butter and heat for 30 seconds (or till the butter melts)
In the same bowl, add lemon juice, wine, rosemary (if you are using the dried one), chicken masala or paprika powder and salt, to mix into a paste.
Apply the paste on the chicken and ensure all areas are evenly coated.
To make the skin crispier, sprinkle some wine on top (be careful that the seasoning paste doesn’t wash away) and top by sprinkling some parsley and rosemary leaves (if using fresh leaves)
Stuff whole cloves from the 2nd garlic into the cavity of the chicken along with the squeezed lemon pieces.
Place the chicken in the pre-heated oven and cook for 20 minutes on 180° or maximum heat. Once done, flip the chicken to the other side and cook again for 20 minutes on same heat.
Once done, let the chicken sit in the oven for 5-10 minutes.
Take it out and pull out a meat piece with a fork and check for tenderness.
If required, put it back in the oven for another 10 minutes.
Remove and serve with sauteed veggies and mashed potatoes.
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