How to make a perfect grilled chicken
You understand that what we sell in all the supermarkets sucks. These ride on the carousel chunks of meat, dripping with fat, will not in any comparison with the hen that happens with you when you go to our recipe.
To prepare this chicken you need or a full grill or grill pan. Most importantly, remember the simple rule, man: the grille should be dry and well hot.
As the spices are perfect, the so-called «Magic dust», which was invented by chef Mike mills. This dust the chicken thoroughly showered from all sides and enveloped.
For its preparation you will need:
- 50 grams of sweet paprika;
- 20 grams of salt;
- 50 grams of sugar;
- 2 tablespoons of mustard powder;
- 20 grams of chili powder;
- teaspoon of cumin;
- 2 teaspoons of black pepper;
- 20 grams of granulated garlic;
- 2 teaspoons of red pepper.
Connect all components, carefully roll the mixture on chicken and leave for 10 minutes.
Now it’s time to barbecue sauce. The fact that you can dip the chicken in this sauce before the readiness, and then fry, and you can use the sauce together with chicken, dipped it into it and eating.
For the sauce you will need:
- 200 ml ketchup;
- 50 ml Apple vinegar;
- 20 grams of brown sugar;
- 2 tablespoons molasses;
- 2 tablespoons sweet yellow mustard;
- 1 tablespoon of our «Magic dust»;
- half a teaspoon of black pepper;
- a few drops of Tabasco.
Now back to the chicken.
Fry the chicken on each side for 15 minutes until a beautiful brown crust. Now note that the chicken is already possible to leave in peace or cook it on the Canon. Take the chicken, then each piece in the sauce and fry them on the grill for a few minutes until the sauce will not turn into a hard crust.