Grate barbecue chicken

4 servings
1 hour 25 min

It is clear that everything begins with them, with coals. We will calculate the time so that they are ready for the end of marinating meat. This is in case you yourself made a fire. After all, ready-made coals are sold in stores. It's just that those from the fire are more fragrant, or something. And so, we will continue. Take the chicken carcass. We will promote her. Let's let the skin dry, which I, by the way, decided not to take off this time.

Then we divide into large parts (I did not take the fillet, because it becomes stiff on the lattice, despite sour cream or mayonnaise marinades). The amount of meat depends on how many people are now waiting for this yummy. You can marinate a large portion, and then finish cooking, if anything, at home in a pan. I added a few more legs.

I usually don't put onions on the chicken, except for some delicate vegetables. But this time I decided to chop the onion - for fragrance, rather than for food.

Marinade. A lot depends on him. I, cooking chicken on a grill on a barbecue, do not use vinegar. I definitely don't use it. There are other, sparing methods of pickling, as, for example, I have. I decided to combine all the components specified in the recipe. You can vary their amount (especially soy sauce!) And the ratio. I liked that there was a little more ajika.

I did not specifically introduce lemon into the marinade. After all, he, like vinegar, can make meat tougher. I cut the lemon into a few bits. Why? Find out below!

So, mixing all the components for the marinade, I added onions to it and introduced pieces of chicken. They must be well "grated" with marinade and left for 15-20 minutes. By the way, before that they can be slightly beaten off with a culinary pull.

We will put the marinated beauty on a grill. Let's send her to the brazier, where everything is ready. Fry, constantly turning the grill, until ready. As a rule, it takes no more than 30 minutes. At the end, sprinkle all this with lemon juice, squeezing it straight off the lobes.

Delicious? That's not the word for it! In nature, it's just a miracle!