Composition / ingredients
Cooking method
Wash the chicken carcass, dry it, rub it with pepper and salt and put it in a suitable bowl. Add the bay leaf there and pour in light beer. Then put it in the refrigerator. The longer the chicken stands, the better. You can start with 1 night and finish with 2 days.
You can take any other marinade for this recipe, it doesn't matter. The main thing is that the chicken is well pickled.
Now put the chicken carcass on the grill on the coals and fry, making sure that the fire does not flare up and that there is no excessively high heat from the coals. Periodically, the meat should be watered with marinade. The chicken carcass needs to be turned over so that it is fried evenly from all sides and does not burn. It will take up to half an hour to cook.
Chicken on the grill is a great food for trips to nature with the family. You can eat it with any fresh vegetables, even just tomatoes and cucumbers. You can plan a salad. Bon appetit!
Caloric content of the products possible in the composition of the dish
- Category I chicken - 238 kcal/100g
- Chicken of the II category - 159 kcal/100g
- Chicken, flesh without skin - 241 kcal/100g
- Chickens - 140 kcal/100g
- Light beer - 50 kcal/100g
- Non-alcoholic beer - 33 kcal/100g
- Strong beer - 150 kcal/100g
- Dark beer - 74 kcal/100g
- Beer - 50 kcal/100g
- Bay leaf - 313 kcal/100g
- Ground black pepper - 255 kcal/100g
- Salt - 0 kcal/100g
