Tin paper baked chicken (oven version) outside the crispy tender meat juicy (half a chicken) ingredients

Chicken half (about 500 grams) onion 5 ginger 7 slices of garlic 4 honey 1 tablespoon of tinfoil 1 sheet of thirteen spices 2 tablespoons of cumin 2 tablespoons of barbecue sauce 1 tablespoon of pepper a little bit of salt in moderate amount of wine 1 tablespoon of soy sauce 1 tablespoon of soya sauce 1 tablespoon of oyster sauce 1 tablespoon of sugar half a tablespoon of oil 1 tablespoon of Warm Tips: spicy food, you can add chili pepper? Baking (you can use according to the weight of the chicken, size, appropriate adjustment of the amount of marinade)

Tin paper baked chicken (oven version) outside the crispy tender meat juicy (half chicken) practice steps

Steps 1

Using a half chicken (I bought the chicken is relatively small, you can be based on the weight of the chicken, the marinade, the baking time of a slight change), remove the chicken head, chicken neck, chicken feet and claws, chicken giblets, and chicken butt. Rinse well and soak in water for 5 minutes to soak up any blood. Drain on kitchen paper.

Step 2

Using a toothpick, make small holes for the chicken properly. It is good for the marinade to take in the flavor.

Step 3

Evenly rub a spoonful of cooking wine, appropriate amount of salt, rub more times.

Step 4

Prepare, ginger, garlic cloves, small onions. (Eat spicy relatives, can add chili? Yo. You can also add a little, onion.)

Step 5

Make barbecue marinade: 2 tablespoons of thirteen spices, 2 tablespoons of cumin, 1 tablespoon of barbecue sauce, 1 tablespoon of pepper, 1 tablespoon of soy sauce, 1 tablespoon of soy sauce, half a tablespoon of salt, half a tablespoon of sugar, 1 tablespoon of oyster sauce, 1 tablespoon of oil. (You can change the seasoning according to your own taste preference preference.)

Step 6

Spread the barbecue marinade evenly, add green onion, ginger, and garlic cloves on both sides, wrap in plastic wrap, and marinate in the refrigerator for 3 to 4 hours or more, or overnight.

Step 7

Prepare a large piece of tinfoil (a solid one) and place it on the grill. Place the chicken skin side up and the onion, ginger and garlic pads underneath the chicken. Wrap the tinfoil, try not to lift the tinfoil chicken alone, do not hang alone. (Check that there are no holes in the tinfoil, usually operated in this way, during the baking process, the tinfoil will not suddenly leak soup). (Preheat the oven in advance, 190 degrees preheating 15 minutes)

Step 8

Preheated, tinfoil wrapped baked chicken, along with the grill, into the oven. Bake in the middle layer, top and bottom tube, 190 degrees, for 50 minutes. (Don't put a baking sheet on the grill, and you don't need to put a baking sheet on the bottom. The heat level of the grill pan and the grill rack will be different, and the food will be different too!) This recipe is only suitable for roasting half a chicken, such as roasting a whole chicken, to increase the baking time and adjust the temperature appropriately!

Step 9

After 50 minutes, together with the grill, take out the wrapped tinfoil chicken, remember not to take out the tinfoil chicken alone. (Preheat oven a second time for 15 minutes at 180 degrees). Open the top of the tinfoil and, skin side of the chicken, brush evenly with honey water (a spoonful of honey, mixed with 4 drops of water. You can also adjust the consistency to your taste). (Note: the thicker the honey, the darker and crisper the color will be; the thinner it is, the lighter the color will be. Adjust to your taste.)

Step 10

For the second time, place the chicken in the oven with the grill, remembering to open the top of the tinfoil for grilling. As shown in the picture, this facilitates the coloring of the skin of the grilled chicken. Upper and lower tube, 180 degrees in the middle, baked for about 15 minutes to 20 minutes (each oven fire power makes a difference, the weight of the chicken is also different, can be in the last 5 minutes, moderate to 190 degrees) or longer baking time. (Do remember to watch the surface of the roasted chicken from time to time for coloring, and adjust the oven temperature appropriately.)

Step 11

Out of the oven, fragrant and fragrant

Step 12

Bite a bite, full of meat flavor.

Tips for Roasted Chicken in Tinfoil (Oven Version)

1. The chicken I bought is relatively small, weighing about 500 grams. According to the weight of the chicken, the marinade, baking time can be slightly changed;

2, this recipe is only suitable for baking half a chicken, yo, such as baking a whole chicken, to extend the baking time and adjust the temperature appropriately!

3, if you like to eat flavor focus, you can add some "salt baked chicken powder" marinade. Salt baked chicken powder is relatively salty, according to their own taste, discretionary add yo! Personally, I think the chicken meat is tender, do not need too much heavy flavor ingredients.

4, after wrapping the tinfoil, try not to lift the tinfoil chicken alone, do not hang alone. (Check the tinfoil has no loopholes, generally operated in this way, the baking process, the tinfoil will not suddenly leak soup).

5, this party, only suitable for grilling on the grill, the bottom layer also do not need to put the grill pan. The grill pan and the grill are not subject to the same degree of heat, the baked food will be different! If you put a baking sheet on the bottom, or use a baking sheet to roast the chicken, you may have to change the baking time and heat!

6, eat spicy relatives, can be appropriate to add chili?