New Orleans Grilled Chicken

Overview

This roast chicken was also prepared for the big oven. It was marinated a day in advance. However, there was a problem with the oven and it was not finished. I took it to my niece's house and continued roasting. Originally, the two legs and the tips of the wings were wrapped in tinfoil. I didn't want to open the tinfoil and the meat on the legs also came off. Haha, it's quite clean. This is a domestic chicken, so-called wood-fired chicken. I finally came to understand the wood-fired chicken. I roasted the 1.3 kilogram chicken for 80 minutes. The meat was very fragrant, but it didn’t have the soft and rotten texture. You can tear it off piece by piece. It was the kind of wood-fired chicken that became more fragrant and more flavorful the more you chewed it. A little chicken was killed by two children because they didn't eat enough.

Tags

• private kitchen
• oven dishes
• old man
• late night snack
• halloween
• western food
• autumn recipes
• chicken
• honey
• onions
• roast chicken ingredients
• ginger

Ingredients

Steps

1. 1 Wash the chicken, chop off the head and feet and set aside

   

2. 2 Add onion and ginger to roast chicken seasoning

   

3. 3 Add appropriate amount of water

   

4. 4 Put the whole chicken into the seasoning and massage for 10 minutes

   

5. 5 Put it in a plastic bag and put it in the refrigerator. Take out the sugar and massage it every two hours to make the chicken more flavorful. I marinated it for more than 24 hours

   

6. 6 Wrap the chicken legs and wing tips with tin foil

   

7. 7 Preheat the oven to 200 degrees for 10 minutes. Brush the inside and outside of the chicken with marinade. Bake for 80 minutes. Turn over after 20 minutes and brush the chicken with marinade once

   

8. 8 Brush the surface with honey, turn to 180 degrees and bake for 10 minutes. Carefully remove the tin foil after the chicken is roasted, as the meat on the legs may be knocked off accidentally

   

9. 9 Plate.