How to make grilled chicken breast

Marine the chicken breast with an appropriate amount of salt, a few drops of lemon juice, and a little pepper for more than 3 hours (the longer the time, the more flavorful it will be, but it cannot be More than 24 hours).

Chop coriander and millet pepper into mince and set aside. If you don’t like coriander, you can use celery or garlic leaves instead. I used two wattle peppers today.

Use a spoonful of vegetable oil to mix the minced coriander and millet pepper with a little salt and mix well. Since I didn’t use red pepper today, I added some diced carrots to adjust the color. Generally, you don’t need to add them.

Dry the water from the chicken breast, cut it into a pocket shape in the middle, stuff the mixed chili pepper and coriander into it, and then close it carefully.

Sprinkle some pepper on the surface of the chicken breast and wrap it carefully in tin foil.

Preheat the oven to 200 degrees, put it in the middle layer, and bake for about 25 minutes.

Turn on the oven about 15 minutes into the baking, open the tin foil, brush a layer of oil on the surface, and pour out the soup inside the tin foil.

At this time, adjust the oven function to the upper and lower heat plus ventilation positions, and adjust the temperature to 180 degrees.

No need to wrap it with tin foil, just bake it for another ten minutes.

Tips

1. Not counting the unpacking time, the total baking time is about 25 minutes.

2. The chicken wrapped in tin foil and roasted has a very tender texture, which is quite subversive of the traditional roast chicken taste. If you like this texture, you don’t need to turn on the oven in the middle, just bake it for a long time at one time.

3. Unless you hate coriander, coriander and millet peppers taste great when roasted together. Don’t replace them easily.