Sugar Butterfly Chicken on grill - Detailed recipes with photos.

Butterfly Butterfly Advantage in that it is evenly fried on all sides. This option very good for grilling whole carcasses. A sugar icing forms a crisp, inside of which the meat becomes more juicy and tender. To cut the butterfly, holding the carcass by the tail, cut her ridge with a knife or kitchen scissors. Then flatten the chicken and push it to the board so that it lies flat бабочкой. Time: one час.20 minutes. Difficulty: easy Servings: 4 – 6 Recipes used volumetric containers: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1teaspoon (tsp) – 5 ml.

Contents

1 Ingredients for the recipe:
- 1.1 Hen
- 1.2 Glaze
2 Recipe preparation:

Ingredients for the recipe:

Hen

Butterfly carcass weighing 2 – 3 kg, trimmed by a butterfly
Refined vegetable oil for grid lubrication grill

Glaze

3 tbsp. l (45 gr.) Butter
2 tbsp. l grated onion
1/8 tsp allspice
2 cloves, minced garlic
1/4 Art. cane sugar
1 tbsp. l mustard with crushed seeds
2 tsp cider vinegar
1/4 tsp hot sauce

Recipes with similar ingredients: chicken, brown sugar, apple cider vinegar, hot sauce, allspice, mustard whole grains, onions, garlic

Recipe preparation:

Chicken: Salt and pepper the carcass. Leave on the table on a couple of hours so that it becomes room temperature.
Preheat the grill to 205 ° C. Lubricate the grate with a small amount of oil. Fry the chicken in indirect heat, periodically turning it over for 50 minutes, until the meat temperature reaches 75 ° C.
Frosting: while chicken is fried, in a small saucepan melt the butter. Add onions, allspice, a pinch salt and a pinch of black pepper. Fry until onion is soft then add garlic and simmer until soft, but do not fry. Pour brown sugar, add mustard, pour vinegar and hot sauce. When the sugar has melted, after about 5 minutes, remove saucepan from the fire.
When the chicken is almost ready, coat it with icing. Cover grill and fry until the glaze is brighter and until the chicken fried. Cover the finished chicken with foil and leave for 15 minutes., so that the juice is evenly distributed. Then cut into pieces and serve.