New Orleans Grilled Chicken and Potatoes
Overview
What is the New Orleans marinade used for grilling? There is too much meat for roasting wings and legs, so it is better to roast chicken and potatoes. The ready-made chicken breasts in the refrigerator can be used. Mix the marinade according to the instructions. It does not look so red. The chicken shrinks after roasting and looks thinner. I don’t want to use the oven, and the oil will sizzle everywhere. It is also good to use an electric baking pan.
Tags
Ingredients
Steps
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Ingredients: 100 grams of chicken breast, 1 potato (about 200 grams), 7 grams of New Orleans grilled wing marinade, 7 grams of water, an appropriate amount of crushed black pepper, a little salt, a little cumin, an appropriate amount of oil, and a little white sesame seeds.
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Wash the chicken breasts, cut into small thick slices and put in a bowl.
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Pour the New Orleans Wing marinade and water into the leg meat.
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Mix well.
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Add a little oil and mix well.
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Peel the potatoes and cut into thin slices.
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Place foil on an 8-inch baking pan.
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Spread the potato slices evenly on the bottom layer.
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Sprinkle in cumin, a little salt and cracked black pepper.
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Brush with oil.
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Arrange chicken evenly on potato slices.
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Brush with another layer of oil.
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Sprinkle with sesame seeds.
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Preheat the electric baking pan over high and low heat.
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Lift the tinfoil, put the tinfoil, potatoes and chicken into the preheated electric baking pan.
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Cover the lid and continue to heat up and down.
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When the chicken is half-cooked, uncover and brush with a layer of oil.
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When the chicken and potatoes are cooked, turn off the heat and uncover.
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Lift it out with the tin foil, place it on a baking sheet, and serve hot.
