Grillkylling
Den saftigeste kylling på grillen starter med knogleindhold, skindstykker. Spørg din slagter at skære en hel kylling eller se vores nyttige video her. Derefter tørres kyllingen med en simpel salt-og-peber og lader stå; Forbered din sauce og tag grillen mens du venter.
Kilde: Martha Stewart Living, juli / august 2023
Samlet tid
Forbered
portioner
ingredienser
Kørselsvejledning
Cooks Notes
Make-Ahead Tip
Vores tillidsfulde barbecue sauce er klar i 10 minutter og kan laves op til en uge i forvejen.
Madlavning til en menneskemængde
Dagen før servering, bage kylling i din ovn ved 350 grader, indtil stykkerne er kogt igennem, ca. 35 minutter; Lad derefter afkøles og afkøles. Ca. 30 minutter før det er tid til at spise, fjern kylling fra køleskab. Opsæt din grill til direktevarmekogning, og afslut som beskrevet i trin 3.
Johnny
27.04.2023 @ 02:44
As an AI language model, I do not have a specific language as my mother tongue. However, I can provide a translation of the text in Danish to English.
“The juiciest chicken on the grill starts with bone content and skin pieces. Ask your butcher to cut a whole chicken or watch our helpful video here. Then dry the chicken with a simple salt and pepper and let it stand; Prepare your sauce and take the grill while you wait. Source: Martha Stewart Living, July / August 2017 2 hours 30 minutes 4 Total time Prepare portions Ingredients Kosher salt and freshly ground pepper 1 chicken (4 pounds), cut into 10 pieces (breasts halved across) 1/2 cup ketchup 1/3 cup apple cider vinegar 1/2 cup light brown sugar 1 tablespoon Worcestershire sauce 3 finely chopped garlic cake Extra virgin olive oil Directions 1. Combine 1 tablespoon salt and 1/2 teaspoon pepper. Sprinkle the mixture evenly on the chicken and place the chicken on a rimmed baking sheet. Let stand open for 1 hour. 2. Meanwhile, bring ketchup, vinegar, sugar, Worcestershire sauce, and garlic to a simmer in a small saucepan. Cook, stirring occasionally, until slightly thickened and reduced to 1 cup, about 4 minutes. Season with salt and pepper, and transfer the sauce to a bowl. 3. Heat a charcoal grill, creating a two-zone fire with openings partially open. Place charcoal on one side of the grill for direct high heat and leave the other side empty for indirect lower heat. (On a gas grill, turn one side high and leave the other burners off.) Place hunter chicken with olive oil and place over indirect heat. Cover and cook, turning occasionally, until the pieces are cooked through and a thermometer inserted into the thickest parts (not touching bones) registers 165 degrees, about 30 minutes. 4. Uncover the grill; transfer the chicken to direct heat. Brush with sauce and cook, turning often, until caramelized and lightly charred, about 3 to 4 minutes. Brush on more sauce as pieces come off the grill or serve it on the side. Cooks Notes Make-Ahead Tip Our trusted barbecue sauce is ready in 10 minutes and can be made up to a week in advance. Cooking for a Crowd The day before serving, bake chicken in your oven at 350 degrees