How to cook a juicy chicken on the grill

When there is no summer, the weather can be enjoyed to the full and prepare all kinds of food over a campfire or grill? I have already made a small selection of interesting dishes that can be prepared for picnics. Now I have reached and chicken.

So, it turns out, on the grill you can cook very tasty and juicy chicken. His secrets divided Alan Banks - the grandson of the man who was a chef in the Navy and was preparing for the admirals, and other VIPs. Grandfather shared his secrets with his grandson and grandson, too, was not greedy and shared with the world.

I ventured to replace some of the ingredients for such as are not sure we will be able to find exactly the same products in our supermarkets.

Step №1. Chicken was adjusted to room temperature (even lie down outside the refrigerator at least 30 min) and dry it wipe paper towel.

Step №2. Cut the chicken so that she looked like a butterfly. Usually make an incision in the middle, but Alan advises an incision in the back - so chicken is a more juicy.

Step №3. Preheat the grill. Check for heating: you can not hold his hand over the grill for more than 8 seconds

Step №4. The primary source of chicken sprayed from a spray oil. You can quite simply smear her hands with vegetable oil.

Step №5. Now it is time to lubricate chicken prepared seasoning for poultry and send it on the grill! Plus, you still need lemon or lime juice and an Italian tomato sauce. Instead of a tomato filling you can take any tomato sauce with herbs and garlic and cook yourself. Of course, it would be better to use a sauce of Italian production, but I'm afraid that we have its value will be equal to the cost of a whole chicken.

Put on greased grill seasoning chicken. The backrest is preparing longer than breast (2/3 of total cooking time is spent on the back and 1/3 - on the bacon). Cook it until tender, basting every 10 minutes with lemon juice or lime juice and Italian dressing.

Step №6. This step is suitable only for those who have a special thermometer for cooking. If you have one, then the thigh temperature should be about 76.7 degrees, and brisket - 71.1. If the thermometer is not, rely on their own experience and cut meat in those places where it is preparing the longest (thigh).

Step №7 (most important). And the final touch for a juicy chicken and part-time family secret Banksy - foil and portable mini fridge (in such wear ice and drinks). Or just something very, very cold. Remove the chicken from the grill in just a couple of minutes until cooked, wrap in foil and place in refrigerator for 30 minutes. During this kind of recreation sap that flowed from the chicken back in the "house mother" that is, back to the chicken. If you immediately begin to cut it, the juice will be on your plate, and not in meat. Rule "foil, cold and 30 minutes' running with any meat, grilled. That is, if you cook ribs on the grill, they, too, should be wrapped in foil and refrigerate for 30 minutes. And if you can endure the whole half an hour before slicing the meat, each cut piece will be juicy.

And on my own I want to share with you a simple recipe of sweet tomato sauce, trusted friends and family have no time. Prepares fast and easy!

1. Pomyasistee choose tomatoes (plum cultivar most suitable), slightly incised, pour over boiling water, peel them from shooting, cut and remove the seeds are ground in a blender puree.

2. Add in a heated deep pan a little olive oil, pour tomato paste, add salt and pepper to taste, add to dry basil or a mixture of Italian herbs, squeeze the garlic and bring to boil. If the sauce seems you sour, add a little sugar or honey. If you like spicy, then dry or chili pepper is also very handy.

I think that this here is homemade tomato dressing will be much better shopping and very suitable not only for chicken grilled, but also for the paste. And it is quite a long time kept in the refrigerator.

Enjoy your meal and have a good weekend!