Grilled Barbecue Chicken

Chicken lovers will be won over! Appetizing, simple, and quick! Let me show you how to make barbecue chicken — it's so good!

Recipe author

Servings:

Chicken (thighs)

Eggs

Garlic

Turmeric

Salt

Ground black pepper

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 50 % 18 g

Fats 50 % 18 g

Carbohydrates 0 % 0 g

236 kcal

GI: 0 / 0 / 0

Rinse the chicken thighs and strip off the skin along the way — you won't need it, so toss it. The skin peels off easily by hand, no knife required. Remove the bones too. Wrap the chicken in foil and pound it lightly with a mallet, but don't overdo it — chicken doesn't need much. Leave the thighs whole rather than cutting them. Instead, rub them all over with a mix of turmeric, grated garlic, salt, and black pepper. Let the seasoned chicken sit for half an hour — that's all it needs, though a little longer only helps the flavor. Now the key moment: light the coals and set up the grill grate where the chicken will go. Let the grate heat up before laying the meat on it. Arrange the thighs with the side that held the large bone facing up. The meat needs about five or six minutes at most to look done. Take an egg and separate the yolk from the white — you only need the yolk. Put it in a cup and whisk it with half a teaspoon of turmeric. Flip the chicken and brush this mixture over the seared crust. Once the flipped side is cooked through, the chicken is ready to serve!

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