New Orleans Grilled Chicken
Overview
During my vacation, I have time to cook delicious food every day. Today we continue to publish the fourth Changdi 3.5 electric oven trial report. Well, let’s have a New Orleans roasted chicken. I often buy New Orleans roast chicken in the supermarket before, but I have never made it.
Tags
Ingredients
Steps
-
Wash the three-yellow chicken, remove the head, claws and cock (that's the chicken butt O(∩_∩)O), cut it open from the belly, dissolve an appropriate amount of New Orleans marinade with cooking wine, apply evenly on the inside and outside of the three-yellow chicken, and massage thoroughly.
-
Put the chicken into a plastic bag and marinate in the refrigerator for 12-24 hours to absorb the flavor.
-
Take out the marinated chicken, seal the belly with toothpicks, wrap the feet and wing tips with tin foil to prevent them from burning, fix the chicken wings with toothpicks, and skewer them on the barbecue fork. (I forgot to take a picture of this step, I took it after baking for 30 minutes)
-
Line the oven crumb tray with tin foil to catch the oil dripping from the roasted chicken. Preheat the oven, add the skewered chicken, heat to 180 degrees, and turn on the fan and roasting fork rotation functions for 30 minutes.
-
After 30 minutes, take the chicken out, brush the surface with the remaining marinade, and place in the oven for another 30 minutes.
-
After another 30 minutes, take out the roasted chicken, brush a layer of honey water on the surface, and put it in the oven for another 15-20 minutes until the surface is golden and oily.
