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Real grilled chicken in the microwave. Video
Real grilled chicken in the microwave? Why not, because it is fast, tasty and very simple. Try a recipe for appliances equipped with a special mode, or choose an option for a conventional microwave oven, which is found in almost every home today. In any case, you will complete two whole tasks as “excellent” – feed everyone with a full-fledged hot dish, without making you wait long, and do not turn the kitchen into a sauna.
Grilled chicken in the microwave
Grilled chicken in the microwave
Ingredients: – 1 chicken weighing 700–800 g; – 1 head of garlic; – 1/3 st. l. turmeric, sweet paprika and mustard seeds; – 2 pinches of ground black pepper; – 1 tsp. without a slide of salt.
Wash the chicken and pat dry all over with a paper towel. Rub it inside and out, first with salt, then with pepper and finally with the seasonings, mixing them in a small bowl. Peel the garlic, crush half of the cloves in a special press or mortar, cut the rest into small pieces.
Make deep cuts in the poultry carcass with a long sharp knife and insert the minced garlic into them, and carefully rub the surface of the young chicken with the crushed part of it. Place it in a container, cover with cling film and leave to marinate for half an hour.
Select the grill mode in the microwave control menu. Place the prepared chicken on a high wire rack with the back facing up. Set the timer for 15 minutes and grill the dish at 800 watts.
Wrap the chicken legs in plastic to prevent them from burning. Do not forget to place a tray under the wire rack to collect the resulting juice, which can be used as a base for the sauce.
Turn the bird over and cook it for another 15 minutes. Test the doneness by piercing the carcass with a fork in a thick area. If the liquid that flows out is clear, then the chicken is ready. Otherwise, microwave it for a few more minutes.
Grilled chicken in a conventional microwave oven
Ingredients: – 1 chicken up to 1 kg; – 2 tbsp. l. honey; – 1 lemon; – 4 cloves of garlic; – 1 tbsp. l. butter; – 1 tbsp. l. mustard; – 1 tsp salt; – 1,5 tsp. grilled chicken seasoning mixtures (marjoram, basil, coriander, black pepper); – 1 / 4–1 / 3 tsp. dried chili (optional)
Take a small microwave dish or glass bowl and melt the butter in it for 30 seconds. Pour all the spices, crushed garlic and salt into it and put it back in the microwave for the same time. Add honey to the resulting hot mixture and stir well until smooth. Squeeze the juice out of the lemon, pour it into the honey-oil mass along with mustard and chili, if you want to get a spicy dish.
Chili peppers have a very pungent flavor, so add a little at a time, tasting the sauce constantly to avoid being overpungent.
Prepare the chicken, trim off excess fat and skin, and slice lengthwise in the breast for easy handling. Place the skins you removed from the lemon on the bottom of a large, deep heat-resistant dish. Spread some of the sauce over the bird and cover it with the rest, placing the carcass in the dish with the feet down.
Close the dish with a lid and send it to the microwave without grill for 20-25 minutes at 800-900 watts. During this time, scoop the sauce from the bottom a couple of times and pour over the chicken. Remove the browning lid 5 minutes before the end of cooking.