How to make grilled chicken

Wash the chicken under running water, drain, and then wipe the carcass with a paper towel. For cooking chicken on the grill is better to take a young bird, a chicken in age from 4 to 6-8 months. The meat of the chicken tender, delicious, juicy, and adults chicken can be too hard. The chicken must be fresh. If the bird has been frozen, it must be fully defrosted in the refrigerator and then leave on the kitchen counter for 5-10 minutes so that the meat at room temperature.

Mix in a small saucepan the vinegar, ketchup or tomato paste, Tabasco sauce, mustard, chopped garlic and brown sugar. Bring the mass to boil. Then reduce the heat to minimum and cook for another 5-7 minutes, stirring occasionally. Divide the prepared sauce into two parts. One part you will need to lubricate the chicken during roasting, and the second for serving with the finished dish.

Put the chicken in most dishes. Separately mix salt and freshly ground black pepper. Salt it is desirable to take large. RUB this mixture bird inside and out, and on top sprinkle with vegetable oil. The oil must be refined, otherwise the strong smell of sunflower oil will kill the flavor of the finished bird.

Put the chicken on the grill or put it on a skewer. Grill pre-heat. The heat will be sufficient if you can't hold your hand over the grill for more than 8 seconds. Fry the chicken on the grill 15-20 minutes, turning them over frequently. Keep in mind that the time for making back birds require more than Breasts. Then lubricate the bird from all sides cooked sauce and leave on grill for 3-5 minutes until until Golden crisp. Check the readiness of dishes, making a small incision on the thigh of a bird. The incision should leak a colorless juice. Serve grilled chicken hot or cold with the remaining portion of the sauce.