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“Butterfly” fried chicken

“Butterfly” fried chicken

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1. The chicken is cleaned, washed and wiped well with an absorbent towel.

In a mortar, grind the garlic, add the thyme and the rest of the spices and rub the resulting mixture with olive oil until you get a homogeneous paste.

2. Using a kitchen scissors, cut the back of the chicken from one end to the other, twist the thighs and press it with the back of the palm, flattening it. Marinate the chicken with spice paste in a large bowl or plate. It is good to keep it marinated, cold, for at least an hour (overnight it is even better).

3. Heat the grill. Sprinkle a little coarse salt and add the chicken, then cover with the other half of the hot grill. In this way, the heat comes from two directions and you will not need to turn it. If you do not have a double grill, cover with 2 layers of aluminum foil and place a cast iron pan on top and heat it beforehand. In this case, you will still need to turn the chicken at least once.

Drained juices can be collected and, using a brush, greased chicken. Depending on the grill used, it will be ready in 20-25 minutes. If the chicken is bigger than we recommended, you will have to adjust the time accordingly. In the end, the skin should be crispy and the meat tender. Before serving, leave the chicken in a bowl covered with plastic wrap; thus, the juices will stay inside and will be tastier.

Ciabatta with olives or a crunchy baguette with a few lettuce leaves will be good friends with this chicken. Don't be afraid to add a sweet and sour sauce, tzatziki or alioli.

Details of how to prepare the recipe Grilled chicken breast

How to prepare grilled chicken breast

  1. Chops 1 bunch of parsley and cut into small pieces 5 fresh basil leaves and leaves from 5 sprigs of rosemary .
  2. Laugh the shell from 1 lemon , then squeeze it and mix everything with the greens. Fill with 1 teaspoon mustard, salt and pepper .
  3. Cleanse 1 whole chicken breast LaProvincia of bones and skin. Cut it crosswise into 6 slices.
  4. Grease the chicken breast slices with this marinade, wrap them in aluminum foil and leave them in the fridge for 2-4 hours.
  5. After removing the chicken from the fridge, remove the foil and leave it on the table for 15 minutes. Meanwhile, heat the grill.
  6. Lower the temperature of the grill (or move the embers) and fry the chicken, without cleaning it from the sauce.
  7. Let it cook for 10-12 minutes on each side and enjoy the taste!

Cooked tips for grilled chicken breast

  • You can check the chicken by stabbing it with a knife tip or a kitchen spike. Hold the metal in the meat for a few seconds, then glue it to your palm. If it is hot, it means that the internal temperature of the chicken is optimal. If not, increase the frying time.
  • If, however, you took the chicken out too early or you had the fire too intense, you can keep it in the preheated oven for another 5-7 minutes.
  • Don't beat the chicken breast, even if you wrap it in paper. The meat will thin out and risk becoming lighter. You can control how evenly your chest cooks by the way you cut the slices.
  • If you want to eat a grilled chicken breast with sauce, then you can make a new mixture, like the marinade above.
  • If you want to avoid sticking the steak to the grill, grease the grill with a little oil before heating it.
  • You can replace the chicken marinade with a delicious brine consisting of a tablespoon of salt, a tablespoon of brown sugar, 1 clove of chopped garlic and 230 ml of water. The optimum storage time is around 2 hours.
  • Have you heard of the brick method? Next time you prepare this recipe, coat a brick in aluminum foil and place it over the chicken. You will notice that the chest will be cooked evenly, decorated with stripes specific to the grill and more juicy.
  • The right garnish for grilled chicken breast consists of mashed potatoes or fresh salad.
  • It is important to let the chicken reach room temperature before cooking. Otherwise, you will need to increase the cooking time.

Grilled chicken breast, good in any diet

If you want to eat a grilled chicken breast, you don't have to worry because it has few calories. In addition, without sauce or oil, the chicken is balanced.

Prepare a grilled chicken breast even if you have guests, you want to take advantage of the good weather or you simply want to eat something consistent and easy to prepare.

First I baked the tomatoes and peppers over a low to medium heat.

In the meantime I cut the chicken with a kitchen torch and cut the pieces. I stopped the back and the wings for a delicious chicken soup with dumplings.

I cut from place to place, salted lightly and peppered the chicken on both sides.

I fried it in the grill pan on both sides until it browned nicely.

When the vegetables cooled down a bit, I peeled them and chopped them into cubes.

I boiled them together with a few chili flakes, salt, thyme and about 700 ml of water for 5 minutes, then I added the chicken.

I covered the pot and let it boil for another 10 minutes.

Meanwhile, I crushed the garlic cloves and mixed them with the oil.

I also put the garlic in the bowl, I boiled two or three more and I extinguished the fire. Then I sprinkled the chopped parsley.

I let the brine rest for half an hour and then I enjoyed it with hot polenta. Enjoy!

Other recipes with chicken & gt & gt & gt

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Preheat the oven and a baking tray of the right size to 220Â ° C (stage 7 for gas). Wash the chicken both outside and inside, and dry it with a paper towel. With your fingers, partially peel the skin off the chicken's chest. It is important not to tear the skin. With a peeler, remove and chop the yellow and fragrant lemon peel into pieces, leaving the contents aside. Then break the prosciutto slices into pieces and put them in a bowl together with the pieces of lemon peel, garlic and thyme. Season, then mix well with soft butter. Insert some of this composition into the space created between the flesh and the skin - and with what remains, rub the entire surface of the bird, including the inside. The meat will become extremely flavorful! Then, cut the meat in the area of ​​the buds, so as to allow the heat to penetrate better,

to give an even better taste. Cut the peeled lemon in half and push it inside the chicken. Then place the chicken in a well-heated baking tray and bake for 25 minutes in the preheated oven.

While the chicken is cooking, boil the potatoes in half (for 10 minutes) in salted water, then drain. Cut the celery into irregular pieces, about the same size as the potatoes. Remove the chicken from the oven, at which point the butter must have already melted and reached the bottom of the pan, flavoring.

the chicken and waiting to smell the potatoes and celery. Usually, I insert a fork into the chicken cavity and lift it out of the pan for 20 seconds, during which time I put the vegetables in the pan and mix them well, covering them with the butter sauce. Place the chicken back over the vegetables and cook for another 45 minutes. Then let it cool for 10 minutes. After removing the meat, potatoes and celery, you can prepare a light sauce by placing the tray on the stove, along with some wine and some basic soup, simmering over low heat and letting the sauce and grated leftovers fall on the sauce. the edge of the tray.
Serve hot.

Fried chicken with Ethiopian nigella glaucoma

This modern version of fried chicken highlights one of the signed spices from Ethiopia, nigella. When used as the dominant spices, the notes of walnut and nigella earth occupy the central place and sublimely combine with sesame seeds.

This Ethiopian fried chicken recipe comes from Ethiopia by Yohanis Gebreyesus (30 GBP, Kyle Books). Yohanis says: “This modern version of fried chicken highlights one of Ethiopia's signature spices, nigella. Chefs often use nigella seeds ground in stews that also contain a mixture of Berber spices. However, when used as the dominant spices, the notes of walnuts and nigella earth occupy the central place and sublimely combine with black and white sesame seeds. ”

Learn more about Ethiopian food in Yohanis' guide.


  • The whole hen 1.4-1.8 kg
  • sea ​​salt flakes 1 tsp
  • crushed black peppercorns to make 1 tsp
  • thyme a small hand
  • flat-leafed parsley a small hand
  • oregano a small hand
  • 2 tablespoons sunflower oil, plus others for tin
  • nigella seeds 1 tbsp, roughly ground
  • red onion 1 medium, halved
  • 2 medium carrots, cleaned and cut in half lengthwise and crosswise
  • small waxy potatoes 1 kg
  • chicken soup 500 ml
  • 1 tablespoon butter
  • black and white sesame seeds mixed 2 tbsp


Heat the oven to 220C / fan 200C / gas 7. Season the inside of the chicken with 1/2 of the salt and pepper, fill with herbs and block the chicken by tying the legs together with kitchen twine. Rub the skin with 1 tablespoon of oil, nigella and the rest of the salt and pepper.

Grease a large, non-stick frying pan. Put the chicken breast down and fry for 15 minutes, long enough to lightly brown the skin. Reduce the oven temperature to 200C / fan 180C / gas 6. In a bowl, toss the onion, carrot and potatoes with the remaining tablespoon of oil. In a pan, bring the chicken stock to a low heat, cover and keep hot.

Turn the chicken breast up. Arrange the onion, carrot and potato around the chicken, pour the broth over the vegetables and cover the entire sheet with foil. Fry for 45 minutes 1 hour or until chicken juices become clear and a meat thermometer inserted in the thickest part of the thigh reads 75C.

Carefully transfer the chicken to a plate and pour all the juices from the pan into an ovenproof pan, but keep the vegetables in the pan. Cut the string from the bird and remove and discard the herbs. If the vegetables are cooked, simply cover to warm up. If they are not yet tender, cover the box with foil again and return to the oven to finish cooking.

Heat the grill to a medium level. Put the pan with the chicken juices over medium heat and add the butter. Once it melts, put the chicken in the pan with the chest up and mix until it is shiny with the pan juices, then sprinkle the sesame seeds all over.

Place the chicken under the grill for 5 minutes or until the seeds are lightly fried.

Let the chicken rest for 15 minutes before sculpting. Pour the sauce from the pan into a bowl. Serve the chicken with the vegetables and sauce on the side.

Fried chicken sandwich with olives

Pork acacia, burnt oranges and fennel salad

It melts under the meatball

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Baked chicken - brown, crispy and juicy!

Roast chicken in the oven. A classic recipe, very simple, but that everyone loves. The red chicken is full of taste. You can experiment with spices, creating your own combination according to your preferences.


-condiments for chicken

-2 teaspoons olive oil


1.Wash and dry the chicken.

2. In a small bowl, mix the chicken spices, olive oil, salt and cream.

3. Rub the chicken with salt and, optionally, with the paprika. If you like the taste of garlic, grease the chicken with garlic given through the press, leave it for a few hours, then remove all the garlic, because it burns during baking.

4.Take the brush and grease the chicken with the mixture of spices and cream. You can also use mustard or adjica.

5. Bake the chicken in the preheated oven at 200-220 ° C for 1-1.5 hours.

TEMPOsphat: The magic of slow-cooked meat

If you cook the meat for a longer time at a lower temperature, the result is excellent - the meat is tender, breaks off the bones, but still remains juicy. In this way you can prepare for example sliced ​​meat - any kind of slow roast meat (chicken, pork, at least 3 hours at max. 160 degrees), break the meat into fibers with two forks and mix with the sauce. You can fill the baguettes with it or serve with mashed potatoes or baked potatoes with a little coleslaw salad or fresh vegetables. In this way you can also process the leftover fried chicken that is not enough for a whole portion - If you fill them with buns or baguettes, add white yogurt sauce or mustard or homemade mayonnaise or ketchup and you have prepared a quick dinner for hungry mouths. The advantage is that in this way you will use everything to the last mouthful and only the bones will remain - do not waste and save.

Lasagna with chicken and grilled vegetables

This recipe is what I usually make after I have leftovers from some fried or baked chicken. You can do it with other types of meat that you have left over from stews and it will be very tasty. The variety of vegetables I add depends a lot on what is in the fridge, so it can be said that this fried chicken lasagna and vegetables is a recipe total of exploitation.

This time I used lasagna plates with fresh spinach, but it can be done perfectly with normal lasagna plates, both those that need to be cooked and quick ones that do not require pre-cooking. The only thing you need to consider in order to prepare them in any case is to follow the manufacturer's instructions so that they are perfect.

5 mistakes you should NOT make when cooking chicken

Chicken is one of the ingredients that many people cook very often at home. It is included in the category of healthy meats, easy to prepare and easy to combine with other ingredients. But, despite the fact that it is so common in menus, chicken is often a fairy food because many do not cook it properly. We tell you what are the mistakes to avoid next time you prepare the steak.

According to the National Institute of Statistics, a Romanian consumes almost 58kg of meat per year. And of these, 18.5 kg are chicken. Basically, only if you have been a vegetarian for as long as you know you can say that you have not tasted or cooked this meat at least once.

Even if it is the most consumed and cooked meat on the menu, it does not mean that everyone knows how to prepare it and how to cook it correctly. The effect of these mistakes can be minor, resulting in a steak that is too cooked or too dry, or worse, because it can threaten your health because of the bacteria that chicken can develop. To avoid such dangers we tell you how NOT to make mistakes when cooking chicken.

1. Defrosting

Dangerous Salmonella grows in the heat, so it's not good to take the chicken out of the freezer and leave it at room temperature to thaw faster. The healthiest and least dangerous thing is to keep it in the fridge, even if the process is slower. If you are in a time crisis, thaw the chicken (put in a tightly closed bag) in cold water to change every 30 minutes. Immediately after thawing, cook the chicken.

2. Contamination of dishes, surfaces and kitchen utensils

If you wash the chicken before use, it does not mean that you have killed all the bacteria. On the contrary, you can scatter them even more. It is good not to wash the chicken directly in the sink, to clean well the utensils used for its preparation (from knives to chopper) and to wash your hands very well before moving on to preparing other foods.

3. Do not cook the chicken at the right temperature

The safest way to check if the chicken steak is completely cooked is to cut a piece and see if it still has a pink color inside. If you do not want to spoil the beauty of the steak, use a meat thermometer. The chicken is ready if the thermometer reads 73-74C. But be careful not to stick the thermometer near the bone because it will not read the correct temperature. Above this level the chicken will be too cooked and dry.

4. Cook the meat unevenly

If you are cooking, for example, chicken breast, it would be good to prepare it so that it has a uniform thickness. The simplest method is to place it between two plastic sheets and beat it with a wooden twister.

5. Do not let the steak & ldquoodihneasca & rdquo after removing it from the oven

Like any other type of meat, chicken needs a few minutes to be perfect before you cut it. Explication? As the meat cooks, the meat juices are pushed out. After removing the meat from the oven, it takes a few minutes for the juices to redistribute back into the meat. If you cut it immediately, all the juices will be lost and you will end up with a dry steak.

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Chicken cut into buns

In particular, this recipe is made from fried pork, which breaks down into fiber, but tastes the same when you use chicken. How come? Bake the chicken in smaller pieces, put it in a pan, add Dijon mustard, honey, even fresh rosemary, pour black beer, mix, cover with aluminum foil and cook for at least a hour. We recommend that you choose lower temperatures, between 140 & # 8211 160 ° C, due to which the meat will not dry out and will be beautifully juicy. Cut the bread in half, bake it in the oven for a while, to make it crispy on the surface, put the meat in it and you can also caramelize onions, chopped tomatoes or grated red cabbage.

Video: Τραγανές Φτερούγες Κοτόπουλο - Πατάτες Χάζελπακ u0026 Μάφινς Σοκολάτας με Μπανάνα (December 2022).