Chicken in electric griller

0 0
Chicken in electric griller

Share it on your social network:

Or you can just copy and share this url

Bookmark this recipe

You need to login or register to bookmark/favorite this content.

Cuisine:
  • 2h
  • Serves 2
  • Easy

Directions

Share

This is a traditional Georgian meal. In their language it is called “tzitzila tapaka”.

I´ve been cooking this dish in electric grill for many years. The device is very convenient and easy in use, and it is possible to cook fast authentic meals in it. I guess this electric grill worth extra description in additional text.

grill_chick-5

The grilled poussins turned to be tender and tasty. They are cooked fast and remind me of my childhood when we lived in Russia. These small chickens were called in Georgian there and I liked them so much. Even when we were in restaurants I always begged my parents to order them for me.

Nowadays, here in Spain it is also possible to buy small chickens very similar to the Georgian ones. And they perfectly fit the size of electric griller.

grill_chick-1

Poussins – 2 units

Onion – 2 units

Garlic – 5 cloves

Salt, black pepper, coriander

First of all I cut the onion and garlic in a bowl, sprinkle it with salt and half of ground pepper with coriander. I mix well the ingredients in the bowl, squashing them till the juice squeezes out and the salt is dissolved. After that, the poussins should be covered by the mixture and left for 2-4 hours to soak.

grill_chick-3

The poussins should be previously pounded. I do it with my own strong hands. The chicken bones break but the skin remains undamaged which is impossible to achieve by using steak hammer.

grill_chick-2

When the poussins have been marinated (2-4 hours minimum) they should be washed through running water to get rid of odd onion and garlic which are sure to burn in grill and spoil the dish.

I dry the chicken with table-napkins and sprinkle it with the rest mixture of pepper and coriander. Then it’s time to throw it to hot grill.

grill_chick-9

The griller’s cover is heavy enough to produce an effect of pressure but I personally prefer to press the poussins with my own hand before. The whole procedure takes 10 minutes, 5 minutes each side (to create a nice corrugated picture of grill on the chicken’s skin). And here we are. Ready to serve the meal!

(Visited 3,356 times, 2 visits today)

Stanislav

previous
Home cooked Steak
next
Bresaola. Basturma. Cured pork tenderloin.
previous
Home cooked Steak
next
Bresaola. Basturma. Cured pork tenderloin.

There are no comments yet

× You need to log in to enter the discussion
Designed by

best down free | web phu nu so | toc dep 2017

By continuing to use the site, you agree to the use of cookies. more information

The cookie settings on this website are set to "allow cookies" to give you the best browsing experience possible. If you continue to use this website without changing your cookie settings or you click "Accept" below then you are consenting to this.

Close