Grilled chicken dishes. Grilled chicken - step-by-step marinade recipes and cooking technology in the oven, microwave or frying pan. How to remove chicken from a bottle

Today, supermarkets are jam-packed with a variety of products designed to make our lives easier and cooking faster. Everything is here: from canned soup, to ready-made salads, and even pancake dough from a can. All this is available today.

However, most often such semi-finished products are not the most great option nutrition. Many of these foods contain too many simple carbohydrates and trans fats. In addition, there are also those foods that contain a lot of sugar and sodium, which makes such food in general 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 - grilled chicken. The only thing to do is remove the skin and separate the succulent, seasoned meat from the bones. Rotisserie chicken can save a lot of time and its different parts can be used to quickly prepare a variety of dishes.

Are you ready to try incredibly delicious dishes that can be cooked in the microwave? Head to the store tonight, grab some rotisserie chicken, and try one of our three recipes. Receive not only benefits, but also taste pleasure.

1. Pasta with chicken with pesto sauce

This salad's pizza-like flavor will keep your taste buds excited for as long as you can hold your fork. A real bounty of nutritious and healthy ingredients to enjoy after a hard workout, this salad contains the perfect combination of protein 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 little pearl mozzarella cheese) and other types of soft cheeses, which tend to have fewer 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;
Baby spinach – 3 small glasses;
Sliced Kalamata olives – 1/3 cup.

Cooking method

In a saucepan of salted boiling water, cook pasta according to package instructions. Drain the water, reserving 1/3 cup, add Pesto sauce, stir. Stir occasionally to allow the pasta to absorb the sauce. Mix remaining ingredients (chicken, tomatoes, cheese, spinach and olives) and add to pasta.

The nutritional value

Serving size: 1/4 of recipe;
Proteins: 36 g;
Fat: 16 g;
Carbohydrates: 58 g;
Calorie content: 520 Kcal.

2. Cabbage rolls with chicken

For fresher rolls, try using kale instead of flour tortillas. It's strong enough to hold the chicken filling, and best of all, it's starch-free. To eliminate the bitter taste, you can use hummus.

This is an ideal lunch option that will provide you not only 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 don't have much time in the morning to prepare breakfast.

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

Ingredients

Cabbage – 8 large leaves;
Hummus – 1 glass;
Carrots cut into strips - 2 pieces;
Roasted red pepper – 1 cup;
Broccoli – 1 cup.

Cooking method

Using a sharp knife, cut two cabbage leaves 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 them with toothpicks to prevent the rolls from falling apart.

The nutritional value

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

3. Chicken Farro Soup

This soup, originally from Italy, will provide you with plenty of nutrients that are extremely beneficial for muscle growth and fighting hunger. 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 cannot 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 pan and cook for a couple more minutes. Next, add tomato paste, a pinch of black pepper, and Italian seasoning. All this is cooked for 30 seconds over high heat.

Add wine to the pan and bring to a boil. Cook for 3 minutes, then add broth to the pan and add Farro. Simmer for about 20 minutes until the farro is softened. Next, add the shredded chicken and lemon juice, you can add a little more broth if necessary.

The nutritional value

Serving Size: 1/4 Recipes;
Number of servings per recipe: 4;
Proteins: 28 g;
Fat: 7 g;
Carbohydrates: 39 g (including 8 g fiber);
Calorie content: 331 Kcal.

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

What can you come up with when there is no special metal tool for cooking grilled chicken in the oven? Use the usual glass bottle. Suitable for beer or milk bottles. It needs to be cleaned properly and the label removed. The capacity must be at least 0.33-0.5 liters. It’s great if you have an old bottle from Soviet times. If not, use any other one, but be sure to make it from durable and high-quality glass.

Take the following ingredients for grilled chicken:

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

Preparing grilled chicken at home:

Wash the chicken under the tap and pluck off the down and feathers, if any.
Combine mayonnaise, garlic, lemon juice, salt and seasoning. Coat the chicken with this mixture.
Place 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 coat it generously with the prepared marinade again.
Fill the bottle two-thirds full with water and add the herbs de Provence. This way, the dish will be filled with flavor from the inside.
Herbs de Provence is a set that is sold in the store. If you can'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 facing up.
Pour some water into the pan. Thanks to this, the draining chicken fat will not burn or smoke.
Place 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 hold up and will burst.
Bake for at least 1 hour, checking the meat periodically for doneness.

How to tell when grilled chicken is ready?

About an hour after you put the chicken in the oven, a delicious smell will appear. 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 comes out, it means it is still damp.

When grilled chicken is browned on top but still raw on the inside, it may burn. To prevent this from happening, reduce the temperature in the oven to 180 degrees, and lubricate the most tanned areas with the fat dripping 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 that has a small diameter. The capacity of the jar 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 place a chicken or other bird on the stand.

Why pour water into a bottle?

Firstly, this is necessary for the stability of the structure. Of course, you need 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 flavor, 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 fragrant water in the bottle, grilled chicken will be more piquant and tempting.

How to remove chicken from a bottle?

First, place the chicken on a flat surface. Let it cool down. Look at the neck, how much does it stick to the bottle? Take a knife and pry the skin, separating it from the glass. Now take a large two-pronged fork and prick the chicken with it. Start moving the chicken carcass, helping with another fork. Ideally, the bottle should come off easily and smoothly. As a last resort, you can enlist the help of some kind of spatula.

What do you put in the Dutch oven besides water?

The water in the roasting pan is necessary to prevent the chicken fat that drips from burning and emitting smoke. However, this mixture can also be used for culinary purposes. For example, add rice, peas or lentils to the fat while you cook chicken. No more than one glass in volume. The cereal must be completely filled.

When baking, be sure to stir it so that the dish does not turn into porridge. You can do this every 20 minutes. In addition, you need to make sure that the top and bottom layers are baked equally.

Preparing marinade for grilled chicken

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 quite 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 additives for grilled chicken;
3 bay leaves;
10 peppercorns;
1 tsp salt;
1 tsp collecting ground peppers.

Pour the white grape juice into a saucepan and heat. Finely chop the garlic and place in a saucepan. Heat the mixture, but do not boil. Let it cool down a bit. Add bay leaf, black pepper, salt, pepper mixture. Place the dish on the stove again: the mixture should boil. The 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. The marinade is ready!

A very spicy marinade is made 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.

You can prepare Caucasian marinade at home very quickly. It will definitely not leave spicy food lovers indifferent. 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 bowl. Cut the onion into rings and place it on top. Now coat the carcass with vinegar. Mix kefir, salt and pepper 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 ingredients accordingly.

Marinating rules

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

The minimum duration of marinating is 1 hour, the maximum is two days. The ingredients are important for the fragrant aroma, but they are interchangeable. So, if it is difficult for you to get a certain 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 on a normal setting. It turns out very tasty and aromatic. Calorie content of this 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 a “running” chicken, you can easily distinguish it, this chicken is thinner and longer-legged. She will come out too hard and would be better suited for making soup.

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

Turn the chicken over and, pressing on top with your hands, unfold it like a book. If you wish, you can also lightly beat the bird with a meat hammer or make cuts where the meat is fatter, that is, on the thighs and legs.

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 are also suitable. Everything is to your taste. And leave your bird to marinate for several hours or even overnight, putting the chicken in the refrigerator.

Step 3: Grill the whole chicken.

Grease the grill with a little vegetable oil (you can also place foil on top), and then place the chicken on it, cut side facing the fire. Now your most important task is to prevent the bird from burning. To do this, watch it carefully and turn it over every 15-18 minutes. Determine readiness by eye, cutting the bird with a knife in the thickest place; if the meat is white and comes away well from the bones, everything is ready.
Remove the chicken from the grill and let it sit. 7-10 minutes, and then serve.

Step 4: Serve the whole grilled chicken.

Cut the finished chicken into portions and serve with any side dish of vegetables, both fresh and baked. No matter what spices or marinade you use, the bird will come out to die for!
Bon appetit!

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

Fragrant, very tasty grilled chicken will be obtained 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 a very ordinary oven. Just pick up fresh, raw chicken at the store, bring it home and open our recipe with step-by-step photos that will clearly show you what the cooking process looks like.

one whole chicken
favorite spices

Thaw your chicken, then generously sprinkle it with the spices you like. Don’t be afraid to overdo it: it’s impossible to spoil chicken with spices, the main thing is to choose spices that will go well with each other.

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

To prevent the legs from getting in the way, you can tie them using regular threads or using long stalks of green onions.

Place the whole chicken on the spit and place it in 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, remove it from the oven, remove it from the spit and serve. You can decorate the dish with vegetables or herbs.

Recipe 2: grilled chicken in the oven (with photos 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

First wash the chicken. Place the carcass on a towel or napkin to dry slightly.

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

While the chicken is soaking in the 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 it on a plate and put it in the refrigerator for another half hour (to marinate).

Preheat the oven. Place the chicken on the grill. The baking temperature should be from 180°C to 200°C. Roast the chicken for about one and a half to two hours. To prevent the fat from burning, pour a little water into the pan and place it down under the chicken. Pierce it with a knife; if the juice is light, the chicken is ready, but if there is blood, then not.

Serve the finished chicken hot, placing it 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 slits on the chicken breast so that they do not bulge to the sides.

Prepare a rack for cooking chicken. Pour some water into it.

Place the chicken on a rack and place it in an 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 a wire rack (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 it under running water, and dry it with a towel.

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

Wrap the chicken in cling film quite tightly, you can even tie it. And leave it in the refrigerator for a couple of hours, or better yet, overnight.

We take out the chicken, and very carefully and tightly tie its legs with twine, and the wings too. So that it doesn’t come undone while cooking!

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 is evenly baked, and home-cooked chicken is tastier than store-bought chicken. Use salt and spices 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.

Wash the chicken under cold water and dry.

Lubricate with vegetable oil.

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

Thread the chicken onto a skewer and secure. We tie the legs with threads.

We attach the wings to the carcass using toothpicks. Place the spit with the chicken in the oven and place the tray.

Bake in the “Grill” mode over medium heat until done. We determine readiness as follows: pierce the chicken with a knife, if a light liquid comes out, the chicken is ready. My chicken weighed 1.4 kg and the cooking time was about 2 hours, including the time to preheat 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. lie

Take a large chicken. 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. Place the chicken in the cooled marinade.

There is a small pressure on top, such as a plate, so that the chicken does not float. Cover with a lid and place in the refrigerator for a day.

Take it out and wipe it paper towel and rub the inside with spices. You can choose the herb according to your taste. Place on forks on a spit, secure with disks on both sides and put in the oven for 1 hour 15 minutes. Place a baking sheet covered with foil under the chicken on the bottom shelf so as not to dirty the oven.

Experimental conditions

Four chefs from four restaurants were given two chickens from the store in advance to work on, and two more before the battle. From one they had to prepare grilled chicken, from the second - any signature dish that would clearly tell us about their restaurant. Chefs were allowed to cook the grill in their restaurant and make preparations for the second course, but ultimately finish it in the kitchen of the Ragout culinary school.

Progress of the experiment

At the appointed hour, the cooks, some with assistants, found themselves in the kitchen and began to cook. A jury of four tasted the dishes in the next room, not knowing who created them. We chose the most juicy chicken grilled chicken, the most perfect skin of grilled chicken, the most delicious 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 execution.

Anna Maslovskaya

Chief editor 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

Chef at Saxon & Parole restaurant

Participants in the battle

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

"Chicky-Chicky"

Chef Dmitry Romanovsky

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

Cafe "Iskra"

Chefs Kristina Chernyakhovskaya and Alexey Nikonov

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

AQ Chicken

Sous-chef Alexey Malofeev

On the menu of chef Adrian Ketglas's second restaurant, all dishes, except desserts, are made from chicken. Appetizers include beet tartare with smoked chicken and horseradish icebergs (RUR 390), tandoori chicken with mint-yogurt sauce (RUR 490), lentil salad, chicken confit and red pepper mousse (RUR 550), 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 searching for the perfect chicken. The entire menu of the project is based on Russian chicken meat and the original recipes of brand chef Statsenko. Besides the chickens themselves, important feature places - high speed serving (5 minutes) of dishes. The menu includes: hot dog with chicken sausage (250 rubles), tacos with chopped chicken (220 rubles), shawarma with chicken (190 rubles), Korean chicken and giblets lasagna with pickled champignons, buckwheat chips and kimuchi sauce (340 rub.), wings (210 rub.) and grilled chicken. You can order it in half (390 rubles), take a breast (230 rubles) or a leg (210 rubles).

First round - grilled chicken

Kristina Chernyakhovskaya and her grilled chicken

1 of 8

Mark Statsenko and sour cream

2 of 8

Alexey Malofeev

3 out of 8

4 out of 8

5 out of 8

Sour cream Chicken Chicken Run

6 out of 8

The chefs of four completely different restaurants met in one kitchen - for 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 (“Chicky Chicken”)

Winner of the “Best Taste” nomination and the “Ideal Brine” special award

Dmitry Romanovsky:“Do you know Thai tom yum soup? We add its ingredients to the chicken: kaffir lime leaves, galangal, chilli, lemongrass, cilantro, tomatoes, mushrooms, coconut milk, onions, garlic and tamarind. The chicken is marinated for 48 hours and goes into the oven - first cooked on low heat and then at 200 degrees to get a crispy crust.”

Alexander Proshenkov:“The color is good. The breast was very tasty and the chicken overall was perfectly salted and cooked.”

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

Anna Maslovskaya:“It’s good on all counts: juicy, bright in taste, perfectly marinated. Of course, we are hungry now, but it seems really tasty.”

Alexander Ilyin:“Slightly starchy taste, but I wouldn’t say it’s unpleasant. Cooked perfectly."

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

Chicken in Korean marinade (Iskra cafe)

Winner of the nomination “Best Skin”

Kristina Chernyakhovskaya:“The chicken is marinated for several days in our proprietary mixture of Korean sauces. Served with white miso paste sauce (with sesame oil, pear, apple, shallots and garlic) and ranch dressing (with yogurt, mint and zest).”

Anna Maslovskaya:“The meat is dry, not comparable 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 overexposed and therefore a bit dry. But the crust is great, it’s more like a grill.”

Alexander Ilyin:“Well made, but a bit dry.”

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

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

Unfortunately, everything was spoiled by the sauce on the chicken not having 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 a glaze (honey, ketchup, soy sauce, garlic, thyme and rosemary) to the chicken to add juiciness and a beautiful color.”

Alexander Proshenkov:“This chicken is cooked just right, so the meat is tender and juicy. But they went too far with the sauce, there was too much of it.”

Anna Maslovskaya:“The presentation is beautiful, rich. The meat is tender and soft, but because of the sauce, I can't taste the chicken itself. You need to clean off the sauce, then it will be good, try it. But now it seems like it’s like pouring ketchup on an oyster.”

Alexander Ilyin:“The chicken itself is cooked well, 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 reality, this is not always fair, and this is what spoiled it. If you remove the sauce, there will be no flavor left. The Chinese pour their bright sauces into their food to hide the taste of a bad product, but that’s why.”

Ekaterina Drozdova:“The sauce is too provocative, but the color of the chicken is beautiful. It seems to me that grilled chicken should have the taste of chicken, with a maximum of spices and garlic. What I expect from chicken is the flavor of the meat, not the marinade or sauce. I think it’s important not to overwhelm the taste of the chicken; it shouldn’t go into the sauce or marinade.”

Chicken Run

Winner of the “Beauty” and “Juicy” nominations

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

Ekaterina Drozdova:“There's no confusing sauce, the chicken is just awesome. It’s very interesting who prepared it.”

Alexander Proshenkov:“The chicken is gorgeous, perfectly cooked, but the taste is inferior to the first.”

Anna Maslovskaya:“Delicious, perfectly cooked. The meat and crust are excellent, you can taste the sour cream. The chicken itself is of different shades, beautiful.”

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

Second round - signature chicken dish

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

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

2 out of 15

The chicken, coated with butter and parsley, is sealed in the pan with dough and hay.

3 out of 15

Kristina Chernyakhovskaya brushes the chicken for the second 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 doesn’t run away - that’s it. Well, to create pressure, that’s two,” answers chef Dmitry Romanovsky.

7 out of 15

Ragout culinary school teachers pose for photos with our stars.

8 out of 15

Alexey Malofeev, sous-chef of AQ Chicken, looks exactly like 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

Confit ham with polenta mousse (AQ Chicken)

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

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

Anna Maslovskaya:“It looks like the third grilled chicken, but that’s probably a coincidence. A classic combination of chicken, mushrooms and creamy flavors with a modern twist that unfortunately didn't quite work out."

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

Alexander Ilyin:“They’ve obviously gone overboard with the tastes, and it’s unclear why. Completely inexpressive: in the end, neither the chicken nor the mushrooms were revealed.”

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

“Chicken baked in hay with vegetables” (“Tsypa-Tsypa”)

"Best Fragrance" and a possible winner if not for a technological error

Dmitry Romanovsky:“Place the chicken coated in butter and parsley in a saucepan. The pan is closed with a lid, and its edges along the entire perimeter are covered with dough and hay. For what? So that the chicken doesn't run away - that's it. Well, to create pressure - that's two. The moisture boils, the bird languishes in own juice and is imbued with the aroma of hay. Cook at 180–200 degrees for two hours. I serve it with bechamel sauce and vegetables.”

Anna Maslovskaya:“Do you smell what aroma? How subtle, how pleasant. And beautiful. It seems rustic, but no, it’s more elegant.”

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

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

Alexander Proshenkov:“Very tasty, the idea is just great. An excellent seasonal dish - so summer in a plate. There was just a small mistake - the cooking was uneven, large pieces of chicken turned out to be raw.”

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

Chicken Steak with Celery Root (Chicken Run)

Winner of the nomination “Best Author’s Dish”, according to Ilyin and Drozdova

Mark Statsenko:“I first sent my chicken to the bathhouse. The marinade is still the same - proprietary 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 onions, celery and fried onion puree.”

Anna Maslovskaya:“Real chicken steak, excellent. I think this is ideal for those who like to take one large piece of meat.”

Ekaterina Drozdova:“I think it’s very good gastropub food. A laconic, understandable, complete and logical dish, each component is cooked perfectly. And the steak is really good."

Alexander Ilyin:“Mm, cabbage! This is the most delicious chicken meat ever served. You know, this is the case when at a steakhouse you ask for a well-done steak, and they say to him: “Please order chicken instead.” I liked that the vegetables turned into main part dishes, and the chicken took its rightful place - it became a side dish. Chicken is as common as potatoes - no one takes it seriously. Sure, it can be fun to work with, but bringing smoked green onions, celery and fried onion puree to the forefront, and putting chicken steak next to it as a side dish is quite unexpected. A clever idea."

Alexander Proshenkov:“Excellent steak and accompaniment. The breast meat here is cooked beautifully.”

Chicken with toasted romaine, cucumbers, buckwheat (“Iskra”)

Winner of the nomination “Best Author’s Dish”, according to Maslovskaya and Proshenkov

Kristina Chernyakhovskaya:“The chicken is marinated for 28 hours in a saline solution, brushed with kvass wort, soy sauce, maple syrup and baked in an oven preheated to 90 degrees for 40–50 minutes. The low cooking temperature ensures the chicken is juicy and the chicken is brushed every 10 minutes to ensure a crispy skin. Served with green buckwheat, toasted romaine, cucumbers, yogurt-based sauce and yuzu sauce.”

Anna Maslovskaya:“A beautiful dish - it looks not simple, but also not complicated, 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.

It's chicken on a bed of greens, and I love grass, salads, fresh flavors, crunch. There's a lot of it here. Buckwheat is soft - I don’t think there was an idea to make it the crunchiest element. The chicken tastes like smoked sausage cheese - what kind of marinade is this? I want to know how this magic is made. I want to finish it, although I no longer have the strength. This dish comes first for me.”

Alexander Proshenkov:“You’re right, this approach is close to me, I think this is my favorite. The chicken was cooked beautifully, nice smoky flavor and great accompaniments, especially the toasted romaine. Here, as in the third course, the breast is cooked perfectly.”

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

Anna Maslovskaya:“Yes, her skin was really perfect, but her meat was dry.”

Kristina Chernyakhovskaya, chef at Iskra:“I think it’s not entirely correct to refer to the original product, but the chicken is really different from what we cook at Iskra.” Before the competition, we rehearsed on our own; the method of preparing it and the marinade were absolutely the same. But we couldn’t test the preparation on competition 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 absolutely normal. Of course, we could take our own, but it would be dishonest, because we have them marinated for weeks.”

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

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

“Yes, I’ve been working recently, but the cooking method is absolutely the same. I can say for sure that now the chicken you will get at Tsype-Tsypa on Danilovsky will be as tasty as the one you tried today.”

Anna Maslovskaya:“And the third grilled chicken with a sauce that prevented us from tasting the chicken was prepared by AQ Chicken? The abundance of sauce really confused us.”

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

Alexey Malofeev, sous-chef of AQ Chicken:“What makes our grilled chicken different is that we not only bake it, but also coat it with glaze to achieve color and rich taste. We bake the chicken for 2 hours and coat it 3-4 times during cooking.”

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

Results: signature dishes

Alexander Proshenkov:“The polenta entrée idea (AQ Chicken) is gorgeous in itself, it has the perfect classic combination of mushrooms, chicken and a creamy base. But we agreed that the dish was oversaturated. Everyone unanimously liked the idea of the second signature chicken dish (“Chicken Chicken”). The dish is amazing, but when I turned over the large pieces, I saw raw meat.”

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

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

Mark Statsenko, chef at 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 had happened to it. I had to finish preparing and serving it to you later than planned.”

Dmitry Romanovsky, chef of the Tsypa-Tsypa cafe:"I completely agree. The equipment here is more household, but with the usual one, like in “Tsypa”, you already know for sure in what time and at what degrees the chicken will definitely be cooked.”

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

Alexander Ilyin:“I think it's witty. Chicken is a rather banal product compared to celery root, at least in Russia. It's truly original to have celery as a main dish and a carefully cooked steak as a side dish.”

Mark Statsenko, chef at Chicken Run:“Thank you, the idea was read absolutely correctly, this is the essence and complexity of the dish.”

Alexander Proshenkov:“The third and fourth courses were the best, but the second could have shared this first place with them, if not for a technical force majeure. It's a pity".

Dmitry Romanovsky: “And raw foodism is now, by the way, in trend.”

Alexander Proshenkov:“Personally, of all the dishes, I liked the fourth signature chicken the most. The only thing I didn’t really understand was buckwheat.”

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

Kristina Chernyakhovskaya:“Thank you, we just wanted to make the original dish simple, to show that there are vegetables in the sauce, buckwheat, salad and chicken. Roughly speaking, the food is in a canteen, but prepared using professional equipment. We tried making the buckwheat more crispy, but when served this way it took too much attention. So we just soaked green buckwheat in water and warmed it in the microwave.”