Grilled chicken dishes. Grilled chicken - step-by-step marinade recipes and cooking technology in the oven, microwave or pan. How to take a chicken out of a bottle

Today, supermarkets are crammed full of various products designed to make our lives easier and faster to handle cooking. Everything is here: from canned soups, to ready-made salads, and even dough for pancakes from a can. All of this is available today.

However, most often such semi-finished products are not the most great option nutrition. Many of these foods are too high in simple carbohydrates and trans fats. In addition, there are those foods that are high in sugar and sodium, which makes such food as a whole completely useless and harmful to our body.

But there is one finished product that is worth paying attention to. It can help us prepare a tasty and healthy dish as quickly as possible - this is grilled chicken. The only thing to do is to remove the skin and separate the juicy seasoned meat from the bones. Grilled chicken can save a lot of time, and its various parts can be used to quickly prepare a variety of dishes.

Are you ready to try some unrealistically delicious dishes that you can cook in the microwave? Go shopping tonight, grab a grilled chicken and try one of our three recipes. Get not only benefits, but also taste pleasure.

1. Pasta with chicken with Pesto sauce

The pizza-like flavor of this salad will excite your taste buds as long as you hold your fork. A real abundance of nutritious and healthy ingredients can be enjoyed after a hard workout, because this salad contains the perfect combination of proteins and carbohydrates. It's also a great option for lunch during the day because it can be served warm or chilled.

Healthy Bonus: Contains bocconcini (better known as small pearl mozzarella cheese) and other types of soft cheeses, which tend to be lower in calories than hard varieties.

Ingredients:

Whole grain penne - 280 g;
Ready pesto sauce - 3 tbsp. l.;
Grilled chicken, cut into two cups;
Cherry tomatoes - 500 g;
Bocconcini cheese - 100 g;
Young spinach - 3 small glasses;
Chopped Kalamata olives - 1/3 cup

Cooking method

In a saucepan of salted boiling water, cook pasta according to package directions. Drain the water, leaving 1/3 cup, add the pesto sauce, mix. Stir occasionally to allow the pasta to soak up the sauce. Mix remaining ingredients (chicken, tomatoes, cheese, spinach and olives) and add to pasta.

The nutritional value

Serving Size: 1/4 of the recipe;
Proteins: 36 g;
Fats: 16 g;
Carbohydrates: 58 g;
Calorie content: 520 kcal.

2. Cabbage rolls with chicken

For fresher rolls, try using cabbage instead of flour tortillas. It's strong enough to hold the chicken stuffing, and best of all, it's starch-free. Hummus can be used to eliminate the bitter taste.

This is an ideal lunch option that will not only provide you with the pleasure of taste contrasts, but also quickly eliminate hunger due to the sufficient presence of dietary fiber. It can be quickly prepared at night if you have little time in the morning to prepare breakfast.

Healthy Bonus: Kale is high in vital nutrients (like Vitamin K, essential for protein synthesis) as well as beta-carotene.

Ingredients

Cabbage - 8 large leaves;
Hummus - 1 cup;
Chopped carrots - 2 pieces;
Roasted red pepper - 1 cup;
Broccoli - 1 cup.

Cooking method

Cut two cabbage leaves with a sharp knife and cover them so that they overlap each other. Place a quarter of the hummus in the center and top with the same amount of chopped chicken, carrots, red peppers and broccoli. Roll the cabbage leaves tightly and secure with toothpicks so that the rolls do not fall apart.

The nutritional value

Serving Size: 1/4 recipe;
Servings Per Recipe: 4;
Proteins: 29 g;
Fats: 9 g;
Carbohydrates: 17 g (including 7 g of fiber);
Calorie content: 331 Kcal.

3. Farro Chicken Soup

This soup, originally from Italy, will provide you with a lot of nutrients that are extremely beneficial for muscle growth and hunger control. This amazing dish proves that preparing a delicious meal doesn't have to take all day in the kitchen.

Farro is an ancient Egyptian grain that made its way to Italy and became a great alternative to pasta. Although farro softens when cooked, its shape remains unchanged. If for some reason you can't find Farro in stores, you can use rice.

Ingredients

Rapeseed or grape oil - 1 tbsp. l.;
Chopped celery - 2 stalks;
Chopped garlic - 2 cloves;
Italian seasoning - 2 tsp;
White wine - 1 glass;
Chicken broth - 4 cups;
Farro - 3/4 cup;
Chopped yellow onion - 1 pc.;
Chopped carrots - 3 pcs.;
Salt - 0.5 tsp;
Sliced grilled chicken - 2 cups;
Lemon juice - 1 tbsp. l.;
Tomato paste - 2 tbsp. l.;
Parsley - 1/3 cup.

Cooking method

Pour the oil into a large saucepan and heat it over low heat. Add chopped carrots, onions, salt and cook for 6 minutes. Add 2 minced garlic cloves and 2 chopped celery stalks to the pot and cook for a couple more minutes. Next, tomato paste, a pinch of black pepper, Italian seasoning are added. All this is cooked for 30 seconds over high heat.

Add wine to saucepan and bring to a boil. Cook for 3 minutes, after which you need to add the broth to the pan and place Farro. Simmer for about 20 minutes until farro softens. Next, add the chopped chicken and lemon juice, if necessary, you can add a little more broth.

The nutritional value

Serving Size: 1/4 recipes;
Servings Per Recipe: 4;
Proteins: 28 g;
Fats: 7 g;
Carbohydrates: 39 g (including 8 g fiber);
Calorie content: 331 Kcal.

If you have any favorite and healthy chicken recipes, please share them in the comments. Leave your feedback about our recipes!

What can you think of when there is no special metal tool for cooking grilled chicken in the oven? Launch the usual glass bottle. Suitable from under beer or dairy. It needs to be properly cleaned and the label removed. The capacity should be at least 0.33-0.5 liters. Great if you have an old bottle from the Soviet era. If not, use any other, but always made of durable and high-quality glass.

Take the following ingredients for grilled chicken:

1 bird carcass;
3 cloves of garlic;
100-200 grams of mayonnaise;
50 ml of lemon juice;
5 tbsp spices for chicken or meat;
salt to taste.

Grilled chicken at home:

Wash the chicken under the tap and pluck out the down and feathers, if any.
Combine mayonnaise, garlic, lemon juice, salt and seasoning. Coat the chicken with this mixture.
Put the carcass in a bag and tie it tightly. Place the bag in the refrigerator for 2 days.

How to cook grilled chicken on a bottle step by step:

Remove the chicken from the refrigerator and once again generously coat it with the prepared marinade.
Fill the bottle two-thirds full with water and add the herbes de Provence. So, the dish will be filled with aroma from the inside.
Herbes de Provence is a set sold in the shop. If you don't find one, add at least mint to the bottle.
Place the bottle in a frying pan or a special baking dish with the neck up.
Pour some water into the pan. Thanks to this, the flowing chicken fat will not burn and smoke.
Put the carcass on the bottle and additionally sprinkle the meat with vegetable oil.
Place the structure in a cold oven and then turn it on to 200 degrees. If you heat the oven in advance, there is a high probability that the bottle will not withstand and burst.
Roast for at least 1 hour, checking meat periodically for doneness.

How to tell if grilled chicken is ready?

About an hour after you put the chicken in the oven, a delicious smell will come out. This is a sign that the dish can be checked for readiness. Open the oven and pierce the grilled chicken with a fork or knife. If juice is released, then it is still damp.

When the grilled chicken is browned on the top and still raw inside, it can burn. To prevent this from happening, reduce the temperature in the oven to 180 degrees, and grease the most tanned places with the fat flowing from the chicken. In addition, burning areas can be covered with foil.

Is it possible to use something other than a bottle?

A tall bottle can be successfully replaced with a glass jar with a small diameter. The capacity of the can is 0.5-0.7 liters. In addition, you can buy a special stand for grilled chicken. It consists of several metal wires with a rounded top. You can put a chicken or other bird on the stand.

Why put water in a bottle?

Firstly, it is necessary for the stability of the structure. Of course, it is necessary to maintain a balance of pressure so that the bottle does not burst.

As the water in the bottle heats up, it evaporates. In order for the chicken to be additionally saturated with aroma, spices should be placed in the bottle. At home, it can be sweet peas and peppers, bay leaves, oregano, basil, cloves. You can use the herbs individually or all together. Thanks to the scented water in the bottle, the grilled chicken will be more savory and tempting.

How do you get a chicken out of a bottle?

Set the chicken on a flat surface first. Let her cool down. Look at the neck, how sticky is it to the bottle? Take a knife and pry off the skin, separating it from the glass. Now take a large fork with two prongs and prick the chicken on it. Start to move the chicken carcass, helping with another fork. Ideally, the bottle should come off easily and smoothly. In extreme cases, you can enlist the support of some spatula.

What to put in the broiler besides water?

The water in the broiler is necessary so that the dripping chicken fat does not burn and does not emit smoke. However, this mixture can also be used for culinary purposes. For example, put rice, peas, or lentils in the fat while you cook the chicken. No more than one glass in volume. The grain must be filled completely.

Be sure to stir while baking so that the dish does not turn into porridge. You can do this every 20 minutes. In addition, you need to control that the top and bottom layers are baked the same way.

Grilled chicken marinade

In order to make chicken meat more tender, it is customary to use various marinades. One of them is called "Italian". For it, you will need fairly simple components:

1/5 cup olive oil;
2 tsp table vinegar;
1 tsp salt;
1 tsp garlic powder;
1 tsp oregano;
1 tbsp Italian seasoning.

Grind those components that are necessary. Then mix them with vinegar and olive oil.

Preparing the Grape marinade is a little more difficult. Take these components:

0.5 l of white grape juice;
3-4 cloves of garlic;
1 tsp grilled chicken additives;
3 bay leaves;
10 peppercorns;
1 tsp salt;
1 tsp collection of ground peppers.

Pour the juice of white grapes into a saucepan and heat. Finely chop the garlic and place in a bowl. Heat the mixture, but do not boil. Let her cool down a bit. Add parsley, black pepper, salt, pepper mixture. Put the dish on the stove again: the mixture should boil. Marinade is ready!

You can prepare Chinese marinade at home without boiling the mixture. Take these products:

1/2 cup soy sauce;
1/6 cup sugar syrup;
3 tbsp chopped ginger;
1 tbsp garlic powder;
2 tbsp sesame oil;
1 tsp ground black pepper.

Mix soy sauce and oil. Then add the rest of the ingredients. Marinade is ready!

A very spicy marinade is obtained with mustard. To prepare it, you need very few ingredients:

half a glass of freshly squeezed lemon juice;
2 tbsp mustard;
1 tsp salt;
1 cup olive oil.

Dissolve mustard in lemon juice. Add salt and combine with olive oil.

At home, you can cook a Caucasian marinade very quickly. He will definitely not leave indifferent lovers of spicy. You will need:

1 onion;
25 grams of table vinegar;
0.5 cups of kefir;
1 tsp pepper;
1 tsp salt.

Place the chicken in a marinating dish. Cut the onion into rings and put it on top. Now coat the carcass with vinegar. Kefir, salt and pepper mix separately. Pour mixture over chicken.

The amount of products from the above marinades is calculated for 0.5 kg of meat. If you need to cook more, increase the amount of ingredients accordingly.

Marinating rules

Starting pickling, choose the right container. The dishes should not be too large or small, but exactly the size of the chicken. One of the best options for pickling is plastic bag or cling film. Just wrap it tightly around the coated bird. Do not use metal containers or pans. The metal can affect the taste of the marinade.

The minimum duration of pickling is 1 hour, the maximum is two days. The ingredients are important for a scented fragrance, but they are interchangeable. So, if you find it difficult to get a component, you can replace it with a similar one.

The best technique for making marinade is a blender. If it is not available, cut the components by hand as finely as possible.

So, grilled chicken can be cooked in the oven with the usual mode. It turns out very tasty and fragrant. Calorie content of such a dish: 184 kcal per 100 grams of product.

Step 1: cut up the chicken.

First, pay attention to what kind of chicken you are going to use for grilling. It must be thick, with short legs covered with a good layer of meat. By no means "running", you can easily distinguish it, such a chicken is thinner and longer-legged. She will come out too tough and better fit for making soup.

Turn the bird over, breast side down, and use a sharp meat knife to cut along the back, cutting through the bones.

Turn the chicken over and, pressing on it from above with your hands, unfold it like a book. If desired, you can also lightly beat the bird with a meat mallet or make cuts where the meat is fatter, that is, on the thighs and shins.

Step 2: Add spices.

Now use the spices and marinade. Use whatever you like, you can use a lot of paprika and turmeric for color, or you can get by with herbs or garlic, ready-made spices for chicken or barbecue will also work. Everything to your taste. And leave your bird to marinate for several hours or even for the whole night, putting the chicken in the refrigerator.

Step 3: Grill the whole chicken.

Grease the grill with a little vegetable oil (you can also put foil on top), and then place the chicken on it with the cut side towards the fire. Now your main task is to prevent the bird from burning. To do this, carefully monitor it and turn it over every 15-18 minutes. Readiness is determined by eye, cutting the bird with a knife in the thickest place, if the meat is white and well away from the bones, everything is ready.
Remove the chicken from the grill and let it stand 7-10 minutes and then serve it on the table.

Step 4: Serve the whole grilled chicken.

Cut the cooked chicken into portions and serve with any side dish of vegetables, both fresh and baked. Whatever spices and marinade you use, the bird will come out "you will lick your fingers"!
Bon appetit!

You can marinate the chicken in advance in wine, onions, kefir, soy sauce, etc.

Fragrant, delicious grilled chicken will turn out in the oven: recipes on the grill or grill!

Cooking juicy and delicious grilled chicken at home is not at all difficult if you have the most ordinary oven. Simply select a fresh raw chicken from the store, bring it home and check out our recipe with step-by-step photos that will show you what the cooking process looks like.

one whole chicken
favorite spices

Defrost your chicken, then generously sprinkle it with the spices you like. Do not be afraid to overdo it: it is impossible to spoil the chicken with spices, the main thing is to choose such spices that will go well with each other.

Rub the chicken with spices, evenly distributing them over the entire surface of the dish, and leave in this position for half an hour.

In order for the legs not to interfere, you can tie them with ordinary threads or with long stalks of green onions.

Put the whole chicken on the spit and send it to the oven, preheated to a temperature of at least 200 degrees. Select the "grill" function and bake for about an hour. When the chicken is ready, take it out of the oven, take it off the spit and serve it to the table. You can decorate the dish with vegetables or herbs.

Recipe 2: grilled chicken in the oven (with photo step by step)

1-1.5 kg - chicken
2 teaspoons - salt
2 teaspoons - basil (dried)
3 teaspoons - mayonnaise
3 teaspoons - mustard
to taste - red pepper (chili)
to taste - black pepper

Wash the chicken first. Lay the carcass on a towel or napkin to dry slightly.

Then rub the chicken carcass with black pepper and salt both inside and out. Leave the chicken for twenty minutes, let it soak. You can use spices for grilled chicken (marjoram, nutmeg, garlic, thyme).

While the chicken is soaking in spices, prepare the sauce for it. Take a bowl and combine mayonnaise with mustard. Then add dried basil and sprinkle generously with red pepper. Stir the mixture.

Spread the prepared chicken carcass generously with sauce. Then put on a plate and refrigerate for another half an hour (marinate).

Preheat the oven. Place the chicken on the grill. The baking temperature should be between 180°C and 200°C. Roast the chicken for about one and a half to two hours. And, so that the fat does not burn, pour a little water into a baking sheet and place it down, under the chicken. Pierce it with a knife, if the juice is light - the chicken is ready, and if with blood, then no.

Serve hot chicken on a platter with potatoes and raw vegetables.

Recipe 3, simple: grilled chicken with garlic in the oven

chicken - 1 pc.;
garlic - 3 cloves;
salt, pepper, spices - to taste;
hot pepper - optional;
water - 1 glass.

It is more convenient to place the wings in the cuts on the chicken breast so that they do not bulge to the sides.

Prepare a chicken stand. Pour some water into it.

“Put on” the chicken on the stand and send it to the oven preheated to 200 degrees.

Bon appetit! Now you know how to cook grilled chicken in the oven!

Recipe 4: grilled chicken in the oven on the grate (with photo)

This is a very simple recipe for grilled chicken in the oven, just choose your favorite spices!

Chicken - 1 Piece
Seasoning for chicken - 20 Grams
Salt - to taste

Defrost the chicken, wash under running water, and dry with a towel.

We rub the carcass on all sides with seasoning and salt, not forgetting the inside.

We wrap the chicken with cling film tightly enough, you can even tie it. And - insist in the refrigerator for a couple of hours, and better - at night.

We take out the chicken, and very carefully and firmly tie its legs with twine, and the wings too. So that when cooking it does not get untied!

Bake in a slightly preheated oven (160 degrees is enough) for 1 hour 20 minutes.

Ready! Serve garnished with fruits and fresh vegetables right in the center of the festive table!

Recipe 5, step by step: how to cook chicken in the oven

Grilled chicken cooked on a spit turns out evenly baked, and cooked according to a home-made culinary recipe is tastier than store-bought. Salt and spices take to taste. To cook it in the oven, you will need a grill spit or a special stand. I used a spit.

Chicken - 1 pc.
Salt, ground black pepper - to taste
Vegetable oil - 50 ml
Spices for chicken - 2 tsp

Rinse chicken under cold water, pat dry.

Lubricate with vegetable oil.

Sprinkle with salt and spices. I have salt - already with spices.

We string the chicken on a skewer, fix it. We tie the legs with threads.

We attach the wings to the carcass with the help of toothpicks. We install the skewer with chicken in the oven, put the tray.

Grill on medium heat until done. Readiness is defined as follows: pierce the chicken with a knife, if a light liquid is released, the chicken is ready. My chicken weighed 1.4 kg and the cooking time was about 2 hours, including the preheating time of the oven.

Our grilled chicken in the oven is ready. Serve with pita bread, pickled onions and fresh vegetables. Bon appetit!

Recipe 6: Grilled Chicken with Spices, Cooked in the Oven

chicken 2 kg
water 2 l
salt 60 g
allspice peas 1 tsp.
coriander, turmeric, chili, ground allspice, bay leaf to taste
vegetable oil 2 tbsp. lies.

We take a large chicken. We remove excess fat so that it does not flood the oven.

Cook and cool the marinade. Add salt to it at the rate of 30 g per 1 liter of water, bay leaf, allspice. Dip the chicken into the cooled marinade.

From above, a small oppression, for example, a plate, so that the chicken does not float up. Cover with a lid and send it to the refrigerator for a day.

Take out, wipe paper towel and rub with spices from the inside. You can choose herbs to your liking. Put them on the forks on a skewer, fix them with discs on both sides and send them to the oven for 1 hour and 15 minutes. Place a baking sheet lined with foil under the chicken on the bottom shelf so as not to stain the oven.

Experiment conditions

Four cooks from four restaurants were given two chickens from the shop for development ahead of time, and two more each before the battle. From one they had to cook grilled chicken, from the second - any author's dish that would clearly tell us about their restaurant. Chefs were allowed to grill in their own restaurant and make preparations for the main course, but finish cooking it in the kitchen of the Ragout Cooking School.

Experiment progress

At the appointed hour, the cooks, some with assistants, appeared in the kitchen and began to cook. A jury of four tasted dishes in the next room, not knowing who their author was. We chose the most juicy chicken grilled chicken, the most correct grilled chicken skin, the tastiest grilled chicken, the most beautiful grilled chicken, and the author's dish was evaluated according to several criteria at once: taste, idea and creativity, technological performance.

Anna Maslovskaya

Editor-in-chief of the Food section of Afisha Daily, author of the Instagram blog Annamaslovskaya

Ekaterina Drozdova

Ideologist and owner of the Ragout cooking school

Alexander Ilyin

Restaurant columnist for Afisha Daily

Alexander Proshenkov

Saxon & Parole Restaurant Chef

Participants in the battle

Mark Statsenko - brand chef of Chicken Run, Dmitry Romanovsky - chef of Tsypa-tsypa cafe, Alexey Malofeev - sous-chef of AQ Chicken, Kristina Chernyakhovskaya - chef of Iskra cafe and Alexey Nikonov - second chef of Iskra cafe ".

"Chick-chick"

Chef Dmitry Romanovsky

"Tsypa-tsypa" is a project of the White Rabbit Family restaurant holding and its brand chef Vladimir Mukhin on the Danilovsky market. All dishes are prepared from farm chicken near Moscow in the open kitchen. There are dozens of dishes on the menu, from salads to hot dishes, but the main thing is grilled chicken. You can choose the size of the chicken: whole (550 rubles / 530 rubles), half (300 rubles / 290 rubles) or a quarter (160 rubles / 150 rubles). Chicken served in warm pita bread with sauces to choose from: Honey Mustard, Spicy BBQ, Lemon Mayo or ketchup. In addition to chicken, there is chicken shawarma (150 rubles), spring roll with chicken (190 rubles), chicken broth (80 rubles), cucumber salad with miso (190 rubles), french fries (120 rubles) and an egg in Scottish (110 rubles).

Cafe Iskra

Chefs Kristina Chernyakhovskaya and Alexey Nikonov

Under the leadership of two chefs - Kristina Chernyakhovskaya and Alexey Nikonov - the cafe on Pokrovka prepares food mainly from chicken and eggs, moderately simple and intellectual, often with an Asian accent. The signature dish is grilled chicken. Every week, chickens are marinated in a new brine, served with different sauces and side dishes. Grilled chicken in Korean marinade is now on the menu. There are three serving sizes: a quarter for 450 rubles, a half for 800 rubles. or the whole for 1450 rubles. Also on the menu: salad with glass noodles, cabbage, daikon, chicken and peanuts (350 rub.), smoked chicken sandwich with celery, lettuce and blue cheese sauce (350 rub.), smoked stomachs and hearts (200 rub.) , Asian dumplings with chicken, bacon and fried onions (300 rubles), nasi-goreng (450 rubles) and chicken curry with lemongrass (450 rubles).

A.Q. Chicken

Sous-chef Alexey Malofeev

In the menu of Chef Adrian Quetglas's second signature restaurant, all dishes, except for desserts, are made with chicken. Appetizers include beetroot tartare with smoked chicken and horseradish icebergs (390 rubles), tandoori chicken with mint-yoghurt sauce (490 rubles), salad with lentils, chicken confit and red pepper mousse (550 rubles), paella buckwheat with chicken (530 rubles), Chinese-style rooster with vegetables (650 rubles) and smoked chicken tiradito with avocado and mango (550 rubles).

chicken run

Brand Chef Mark Statsenko

The founders of the Chicken Run cafe - restaurateur Mikhail Gordeev ("Fani Kabani") and chef Mark Statsenko - spent six months looking for the perfect chicken. The entire menu of the project is based on the meat of Russian chickens and author's recipes of the brand chef Statsenko. In addition to the chickens themselves, important feature places - high speed serving (5 minutes) dishes. The menu includes: hot dog with chicken sausage (250 rubles), minced chicken tacos (220 rubles), chicken shawarma (190 rubles), Korean chicken and offal lasagna with marinated champignons, buckwheat chips and kimuchi sauce (340 rubles), wings (210 rubles) and grilled chicken. It can be ordered in half (390 rubles), breast (230 rubles) or leg (210 rubles).

First round - grilled chicken

Christina Chernyakhovskaya and her grilled chicken

1 of 8

Mark Statsenko and sour cream

2 of 8

Alexey Malofeev

3 of 8

4 out of 8

5 out of 8

Sour Cream Chicken Run

6 out of 8

The chefs of four completely different restaurants met in the same kitchen - for the sake of this alone, it was definitely worth starting all this.

7 out of 8

Mark Statsenko cuts his sour cream chicken.

8 out of 8

Thai Grilled Chicken ("Chick-Chick")

Winner of the nomination "Best Taste" and the special award "Ideal pickle"

Dmitry Romanovsky:“Do you know Thai tom yum soup? To the chicken we add its ingredients: kaffir lime leaves, galangal, chili, lemongrass, cilantro, tomatoes, mushrooms, coconut milk, onion, garlic and tamarind. The chicken is marinated for 48 hours and then put into the oven - first cooked over low heat and then at 200 degrees for a crispy crust."

Alexander Proshenkov:“The color is good. The breast is very tasty, the chicken as a whole is perfectly salted and cooked.”

Ekaterina Drozdova:“I like the taste, the meat is juicy, and the color of the chicken is nice.”

Anna Maslovskaya:“Good on all counts: juicy, bright in taste, perfectly marinated. Of course, we are hungry now, but it seems to be really tasty.”

Alexander Ilyin:“Slightly starchy taste, but I wouldn't say it's unpleasant. Well prepared."

All members of the jury agreed that they would eat it again.

Chicken in Korean marinade (Iskra cafe)

Winner of the nomination "Best Skin"

Christina Chernyakhovskaya:“The chicken is marinated for several days in our signature Korean sauce mix. Served with white miso sauce (with sesame oil, pear, apple, shallot and garlic) and ranch sauce (with yogurt, mint and zest).”

Anna Maslovskaya:"The meat is dry, can't compare to the first one, but it has a crispier crust, good."

Alexander Proshenkov:“This chicken has less flavor, I think due to the marinade. Slightly overcooked and therefore a bit dry. But the crust is great, it’s more like a grill.”

Alexander Ilyin:"Well done, but a bit dry."

Ekaterina Drozdova:“The crust is fine, but the meat itself is also a bit dry for me.”

Moroccan grilled chicken with couscous and pear chutney (AQ Chicken)

Unfortunately, everything was ruined by the sauce on the chicken that did not have time to bake.

Alexey Malofeev:“The chicken is soaked for 12 hours in brine (salt, lemon and water) and then cooked for two hours at 180 degrees. Every 15 minutes, we add glaze (honey, ketchup, soy sauce, garlic, thyme and rosemary) to the chicken to give it juiciness and a beautiful color.

Alexander Proshenkov:“This chicken is cooked the most correctly, so the meat is tender and juicy. But they overdid it with the sauce, there is too much of it. ”

Anna Maslovskaya:“The presentation is beautiful, wealth. The meat is tender and soft, but because of the sauce, I do not feel the taste of the chicken itself. You need to clean off the sauce, then it will be good, try it. And now it seems that it's like pouring ketchup into an oyster.

Alexander Ilyin:“The chicken itself is well cooked, but the taste of the sauce overpowers the taste of the meat itself. That same classic home story, when it is believed that the more sauce or marinade, the better. In fact, this is not always fair, and this is what spoiled it. If you remove the sauce, the taste will not remain. The Chinese pour their bright sauces into food to hide the taste of a bad product, but there’s a reason for that.”

Ekaterina Drozdova:“Too provocative sauce, but the color of the chicken is beautiful. It seems to me that grilled chicken should have the taste of chicken, maximum - spices and garlic. From chicken, I expect the taste of meat, not marinade or sauce. I think that it is important not to clog the taste of the chicken, it should not go into the sauce, into the marinade.

chicken run

Winner of the nominations "Beauty" and "Juiciness"

Mark Statsenko:“The chicken is marinated in a special sauce (yogurt, cardamom, ginger and curry), smeared with sour cream, spices are added, fried onions and then sent to an oven preheated to 180 degrees for 40 minutes.”

Ekaterina Drozdova:“There is no confusing sauce, the chicken is just great. I wonder who made it."

Alexander Proshenkov:“The chicken is gorgeous, well cooked, but not as good as the first one.”

Anna Maslovskaya:“Delicious, well cooked. The meat and crust are excellent, sour cream is felt. The chicken itself is of different shades, beautiful.

Alexander Ilyin:“The chicken is excellent, juicy and tasty. Superbly prepared. Feels like the freshest grilled chicken ever.”

Second round - author's chicken dish

“Chicken baked in hay with vegetables” by the chef of the Tsypa-Tsypa cafe, as you can see, is not named so just for beauty.

1 of 15

Vegetables for the second course of the Tsypa-Tsypa cafe.

2 out of 15

The chicken, smeared with butter and parsley, is sealed in a saucepan with hay dough.

3 out of 15

Kristina Chernyakhovskaya brushes the chicken for the main course with a mixture of kvass wort, soy sauce and maple syrup.

4 out of 15

Mark Statsenko and his chicken steaks with celery root.

5 out of 15

6 out of 15

Why was the pan sealed with dough? “So that the chicken does not run away - this is the time. Well, to create pressure - these are two, ”chef Dmitry Romanovsky answers.

7 out of 15

Ragout Cooking School teachers take pictures with our stars.

8 out of 15

Aleksey Malofeev, sous-chef of AQ Chicken, is a spitting image of a Swede, right?

9 out of 15

Chicken steaks with celery root

10 out of 15

11 out of 15

12 out of 15

13 out of 15

14 out of 15

15 out of 15

Leg Confit with Polenta Mousse (AQ Chicken)

Verdict: “played with tastes - and it turned out to be a hodgepodge”

Alexey Malofeev:“The chicken is salted for two hours, then cooked in a combi oven at 90 degrees for two hours, after which the meat is separated from the bone. The ham is served with fried black chanterelles, sorrel, polenta mousse, fried tomato sauce and mushroom sauce (with cream, oyster mushrooms and champignons). Garnished with truffle salt, leek powder and parsley oil.

Anna Maslovskaya:“It looks like a third grilled chicken, but it's probably a coincidence. A classic combination of chicken, mushrooms and creamy taste with a modern interpretation that, unfortunately, failed.”

Alexander Proshenkov:“Here we decided to play on a combination of classic creamy and mushroom flavors, while adding exotics - polenta mousse. But for me, the chicken is too salty, although I like salty. In my opinion, they played with tastes - and it turned out to be a hodgepodge. Individually, each ingredient is inexpressive."

Alexander Ilyin:“Obviously they were too clever with tastes, and it is not clear why. It is completely inexpressive: in the end, neither the chicken nor the mushrooms were opened. ”

Ekaterina Drozdova:“For me, chicken is very salty.”

"Hay-Baked Chicken with Vegetables" ("Chick-Chick")

"Best Fragrance" and eventual winner were it not for a technological error

Dmitry Romanovsky:“Put the chicken, smeared in butter and parsley, in a saucepan. The pan is closed with a lid, and its edges around the entire perimeter are covered with dough with hay. What for? So that the chicken does not run away - this is the time. Well, to create pressure - these are two. Moisture boils, the bird languishes in own juice and saturated with the aroma of hay. Cooking at 180-200 degrees for two hours. I serve it with bechamel sauce and vegetables.”

Anna Maslovskaya:“Do you smell what flavor? How subtle, how nice. And beautiful. It seems rustic, but no, more elegant.

Alexander Ilyin:"Highly interesting idea and a beautiful presentation, so touching and naive. Definitely tastier than the first one. Here, finally, the creamy base played perfectly. ”

Ekaterina Drozdova:“What a beauty, the combination of vegetables is perfect. But you can’t serve boiled skin, you can’t. ”

Alexander Proshenkov:“Very tasty, the idea is just super. A great seasonal dish - such a summer in a plate. Only there was a small jamb - the cooking was uneven, large pieces of chicken turned out to be raw.

Anna Maslovskaya:“Exactly, I cut the second piece - raw. What a pity, it could have been the winner."

Chicken Steak with Celery Root (Chicken Run)

The winner of the nomination "The best author's dish", according to Ilyin and Drozdova

Mark Statsenko:“I sent my chicken to the bath first. The marinade is still the same - signature Chicken Run sauce made from yogurt, cardamom, ginger and curry. Cooked at the same 180 degrees for about 40 minutes, and served with smoked green onion, celery and mashed fried onions.

Anna Maslovskaya:“Real chicken steak, excellent. I think it's perfect for those who like to take one big piece of meat."

Ekaterina Drozdova:“It seems to me that this is a very good gastropub food. Laconic, understandable, complete and logical dish, each component is perfectly prepared. And the steak is really tasty.”

Alexander Ilyin:"Mm, cabbage! This is the most delicious chicken meat ever served. You know, this is the case when a steakhouse asks to cook a well-done steak, and they say to him: “Please order better chicken.” I liked that the vegetables turned into main part dishes, and the chicken took its rightful place - it became a side dish. After all, chicken is as common as potatoes - no one takes it seriously. Of course, it can be fun to work with, but bringing smoked green onions, celery and mashed fried onions to the fore, and side by side with chicken steak as a side dish, is quite unexpected. Clever idea."

Alexander Proshenkov:“Excellent steak and accompaniment to it. The breast here is cooked to perfection.”

Chicken with fried romano, cucumbers, buckwheat (Spark)

The winner of the nomination "The best author's dish", according to Maslovskaya and Proshenkov

Christina Chernyakhovskaya:“The chicken is marinated for 28 hours in brine, smeared with kvass wort, soy sauce, maple syrup and baked in an oven preheated to 90 degrees for 40–50 minutes. Due to the low cooking temperature, the chicken is juicy, and for a crispy crust, the chicken is lubricated every 10 minutes. Served with green buckwheat, toasted romano, cucumbers, yoghurt-based sauce and yuzu sauce.”

Anna Maslovskaya:“A beautiful dish - it looks not simple, but not complicated either, original and confident. You immediately understand that this is an author's dish, but at the same time, the author, the chef, is relaxed in the right sense, he does not need a huge plate with empty edges to indicate his seriousness. Sasha (Proshenkov), you have the same approach, you should like this dish, I think.

This is a chicken in a garden with greens, and I love grass, salads, fresh flavors, crunch. There's a lot of that here. Buckwheat is soft - I think there was no idea to make it the most crunchy element. Chicken tastes like smoked sausage cheese - what kind of marinade is this? I want to know how this magic is done. I want to eat it, although I don’t have the strength anymore. This is my number one dish."

Alexander Proshenkov:“You are right, this approach is close to me, I think this is my favorite too. The chicken is cooked to perfection, nice smoky flavor and great accompaniment, especially the toasted romano. Here, as in the third course, the breast is cooked perfectly.”

Alexander Ilyin:“Green buckwheat here seems out of place to me. I liked the third dish more, it is number one for me.

Anna Maslovskaya:“Yes, her skin was really perfect, and the meat was overdried.”

Kristina Chernyakhovskaya, Iskra Chef:“I think it’s not entirely correct to refer to the original product, but the chicken is really different from the one we cook at Iskra. Before the competition, we rehearsed on our own, the method of its preparation and the marinade were exactly the same. And we couldn’t test the preparation on the competitive chicken, because we marinate it for 3 days. We were sure that, using the same marinade and cooking method, we would get grilled chicken like in a cafe. She looked completely normal. Of course, we could take ours, but that would be unfair, because we have them marinated for weeks.”

“Yes, we all would like to take our own.” ( Laughs.)

Anna Maslovskaya:“By the way, the office of the Afisha Daily editorial office is located next to the Danilovsky market, and I sometimes buy grilled chicken at Chicken-Chick. And what's interesting, the chicken we tried today turned out to be much tastier than the one I bought at the market. But it is probably difficult for you to comment on this, because you are a completely new project leader. Is there any difference in cooking method?

“Yes, I’m working recently, and the cooking method is absolutely the same. I can say for sure that now the chicken that you will take at Tsype-Tsyp on Danilovsky will be as tasty as the one that you tried today.

Anna Maslovskaya:“And the third grilled chicken with a sauce that prevented us from feeling the chicken was made by AQ Chicken? The abundance of sauce confused us very much.”

Alexander Proshenkov:“Moreover, the chicken was cooked correctly, but the sauce interrupted the taste of the meat, it was quite aggressive.”

Alexey Malofeev, sous-chef, AQ Chicken:“Our grilled chicken is just different in that we don’t just bake it, but also coat it with glaze to achieve color and rich taste. We bake the chicken for 2 hours and during the cooking process we coat it 3-4 times.

Alexander Ilyin:“The icing didn’t have time to bake, and there was so much of it that it dominated the taste of the chicken and the overall composition. Anything could be under the glaze, even pancakes, and the taste would be the same. It's a shame because the chicken itself is cooked well."

Results: author's dishes

Alexander Proshenkov:“The polenta starter idea (AQ Chicken) is awesome on its own, with the perfect classic combination of mushrooms, chicken and a creamy base. But we agreed that the dish turned out to be oversaturated. Everyone unanimously liked the idea of the second author's chicken dish (“Chick-Chick”). The dish is amazing, but when I turned over large pieces, I saw raw meat.

Ekaterina Drozdova:“Moreover, the breast was cooked evenly, and when I turned over larger pieces, I also saw raw meat.”

Alexander Ilyin:“And I got a perfectly cooked breast, I was delighted.”

Mark Statsenko, Chef of Chicken Run:“The problem is technical. My grilled chicken was in the oven for 20 minutes, and I was surprised to say the least when I saw that nothing happened to it. I had to prepare and serve it to you later than planned.

Dmitry Romanovsky, chef at the Tsypa-Tsypa cafe:"I completely agree. The equipment here is more domestic, but on the usual one, as in “Chick”, you already know for sure how long and at what degrees the chicken will be cooked for sure.”

Alexander Proshenkov:“The third signature dish (Chicken Run) for me is the perfect gastropub dish. The breast is superbly cooked. And Alexander Ilyin suggested that the idea of \u200b\u200bthe dish was to make celery the main product, and garnish - chicken breast. Did we guess right?"

Alexander Ilyin:“I think it's smart. Chicken is a rather banal product compared to root celery, at least in Russia. It's really original when celery is served as the main course, and a carefully cooked steak is served as a side dish.

Mark Statsenko, Chef of Chicken Run:“Thank you, the idea is absolutely correct, this is the essence and complexity of the dish.”

Alexander Proshenkov:“The third and fourth dishes were the best, but the second could share this first place with them, if not for a technical force majeure. Very sorry".

Dmitry Romanovsky: "And raw food is now, by the way, in trend."

Alexander Proshenkov:“Personally, of all the dishes, I liked the fourth author’s chicken the most. The only thing that was not very clear to me was buckwheat.

Ekaterina Drozdova:“And it seemed to me that buckwheat is not needed here.”

Christina Chernyakhovskaya:“Thank you, we just wanted to make the author's dish simple, to show that there are vegetables in sauce, buckwheat, salad and chicken. Roughly speaking, food in the dining room, but cooked on professional equipment. We tried to make buckwheat more crispy, but in such a serving, it took too much attention on itself. Therefore, we simply soaked green buckwheat in water and heated it in the microwave.”