Grilled chicken

Grilled chicken ingredients

For the dish:

  1. Freshly gutted chicken 1-1.5 kilograms

For marinade:

  1. Dry white wine 200 milliliters
  2. Floral honey 1 tablespoon
  3. Ready mustard 1 tablespoon
  4. Salt to taste
  5. A mixture of ground peppers to taste
  6. Thyme dry shredded 0.5 teaspoon
  7. 1/2 medium-sized lemon
  8. Garlic medium sized 3-4 cloves
  • Main Ingredients Chicken, White Wine, Honey, Mustard
  • Serving 6 servings


BBQ, Grill, Small bowl, Turk, Kitchen stove, Cutting board, Knife, Saucer - 2 pieces, Fine grater, Juicer, Kitchen hammer, Plastic food bag with zipper, Tablespoon, Teaspoon, Coals, Firewood, Skewer or stick, Matches, Flat serving dish, Kitchen gloves, Kitchen paper towels, Deep bowl

Cooking chicken on the grill:

Step 1: prepare the chicken.

Rinse the chicken thoroughly on all sides and put it on a cutting board. Blot it with kitchen paper towels and, using a knife, cut along the brisket. Attention: To prepare this dish, it is best to use a broiler bird, as its meat is much more tender, juicier and faster to cook.

Put the prepared chicken for a while in a deep bowl and leave it aside.

Step 2: prepare honey.

We spread honey in a Turk using a tablespoon and put on a small fire. Holding the container with kitchen tacks, melt the component to a liquid state. Attention: constantly stir it with improvised equipment and then immediately turn off the burner.

Step 3: prepare the garlic.

We spread the garlic on a cutting board and lightly press down with the tip of a knife. Then with clean hands we remove the husk and wash the component a little under running water.

Put the cloves back onto the board and chop finely. Pour the crushed garlic in a free saucer.

Step 4: prepare the lemon.

Using a fine grater, rub the peel of the lemon directly on the cutting board and then pour the zest into a clean saucer.

Using a juicer, squeeze the juice out of half a lemon and leave it aside for a while.

Step 5: prepare the marinade.

Pour wine, cooled honey, freshly squeezed lemon juice into a small bowl, and add mustard, dry thyme, lemon zest, chopped garlic and salt and a mixture of ground peppers to taste. Using a tablespoon, mix everything thoroughly until a homogeneous mass is formed. That's it, the marinade is ready!

Step 6: pickle the chicken.

We spread the chicken back on the cutting board and, using a kitchen hammer, slightly beat it off from all sides. Then rub the meat with a little salt and a mixture of peppers. Attention: Do not forget that we have already used these components in the preparation of marinade.

Now we pour the dressing for the dish into the plastic bag and put the chicken here. Close the bag tightly with a zipper. Shake it with your hands several times in weight so that the marinade completely covers the component. We leave aside the chicken (preferably in a cool place), and in the meantime prepare the brazier.

Step 7: prepare the brazier.

We spread firewood in the brazier and set fire with the help of matches. Let the flames erupt. From time to time, gently stir the logs with a stick or skewer. When firewood burn out on 2/3, pour the coals into the brazier. Again, mix everything well so that the ash covers them. Now we look so that the temperature in the tank is uniform. Attention: ash and coal should be enough so that the chicken can fry well from all sides. When the fire begins to fade, we begin to cook the dish.

Step 8: Cook the chicken on the wire rack.

We take the pickled chicken from the bag and put it on the wire rack. Important: we try to place the meat in such a way that none of its parts falls out (this may contribute to the fact that the dish will burn in these places). Now put the grill on the grill and fry the chicken for 25-30 minutesevery 5-7 minutes turning it to the other side. We carefully monitor that the container has the same heat! After the allotted time, we pierce the component with the tip of a thin knife in a soft place. This must be done in order to check the readiness of the dish. If transparent juice flows out of the meat, then everything is ready and you can call relatives to the dining table. If not and a cloudy or pinkish liquid starts to flow out of the chicken, then it’s worthwhile to extend the frying time for 10-12 minutes. The skin of the bird must be covered with a bright golden crust. This will be a signal that it is time to enjoy this tender juicy meat.

Step 9: serve the chicken on the wire rack.

We take out the finished chicken from the grate and use the kitchen tack to spread it on a special flat plate.

If desired, the meat can be cut into portions with a knife, or it can be served at the dining table so that everyone has an appetite! We treat friends and family to such a delicious dish along with baked potatoes, fresh vegetables, all kinds of sauces and, of course, bread. Have a great picnic!
Good appetite!

Recipe Tips:

- to make the meat tasty and with an unforgettable aroma of haze, be sure to use the firewood of fruit trees, as well as oak, birch, linden and even the vine;

- if suddenly in the process of frying the chicken you have a fire again, be sure to extinguish it with a small amount of marinade or wine. You can also raise the grill one level higher;

- in the process of cooking meat, try not to touch the wire rack once again and in no case prematurely pierce the chicken. This can change the temperature in the grill, and the dish simply will not work.