Whole Chicken Roast I Oven Grilled Chicken I Riyadh I Saudi Arabia

Restaurant-Style Grilled Chicken | Grilled Chicken| Restaurant Style Recipe| Chicken Recipes| Cookd
OVEN GRILLED CHICKEN
How to make Grilled Chicken in OTG oven/OTG oven recipes/Tandoori chicken in OTG/Beginners guide
Chargha Chicken Recipe | لاہوری چرغہ بنانے کا طریقہ | Whole Chicken Roast Recipe | BaBa Food RRC
Recpie
Chicken (Whole, with skin) - 1 no (around 1 kg)
Brine
Water - 750 ml
Salt - 2 tsp
Vinegar - 1 tbsp
Kashmiri Red Chilli Powder - 1 tbsp
Ginger Garlic Paste - 2 tbsp
Marination
Kashmiri Dry Red Chilli (de-seeded) - 20 nos
Coriander Leaves - 3 tbsp
Green Chilli - 1 no
Garlic - 10 cloves
Ginger - 1 inch
Black Peppercorn - 1 tsp
Onion - ½ no
Tomato Ketchup - 2 tbsp
Butter - 2 tbsp
Curd - 2 tbsp
Salt - 2 tsp
Black Salt - 1 tsp
Cumin Powder - 1 ½ tsp
Coriander Powder - 1 ½ tsp
Cardamom Powder - ½ tsp
Chaat Masala - 1 tsp
Lemon Juice - 2 tbsp
Garam Masala Powder - 1 tsp
Oil - 2 tbsp
Instructions:
1.Make slits on the thicker parts of the whole chicken, especially the breast and legs.
2.In a bowl, mix together all the ingredients for the brine until everything is dissolved. Add the chicken and refrigerate for at least 30 minutes, or ideally for 2 hours.
Marination
3.For the marination, add the de-seeded Kashmiri chillies to a pot of boiling water. Boil for 5 minutes or until the chillies are tender.
4.Add it to a blender along with all the other ingredients for the marination. Blend it to a smooth paste.
Other Steps
5.Take the chicken out of the brine and pat it completely dry using a cloth or thick paper towels.
6.Apply the marination all over the chicken and inside it too.
7.Marinate in the refrigerator for at least 1 hour, but preferably for 6 hours or overnight.
8.Preheat an oven to 220°c. Secure the legs and wings of the chicken by tying it with a twine or by using toothpicks.
9.If your oven has a rotisserie rod, insert the chicken through it and secure it tightly using the screws. If you do not have the rod, you can place it on a roasting rack and cook it.
10.Cook at 220°c for 10 minutes, then reduce the heat to 180°c and cook for 40 Min more.
Homemade Mayonnaise
11.To a small blender jar, add the eggs, garlic, salt, sugar and lemon juice. 12.Blend it for a few seconds to combine.
13.Drizzle the oil gradually in a thin stream while blending on low speed. Do not over-mix. Stop when the mayonnaise is thick. You can use more or less oil as needed.
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