In those places where bonfire is forbidden or for some reason it is not possible, or there are time limits, delicious chicken legs can be cooked on a cast-iron grill plate and a gas burner fire. However, not only chicken legs, but also for example beef or pork steaks.
Chicken legs on a Rudyy-Italy grill plate and a gas burner fire, marinade recipes and cooking legs.
The preparation of chicken legs on the Rudyy-Italy hot-iron grill plate and the gas burner fire does not fundamentally differ from their preparation on bonfire coals. Some advantage can be called a slightly lower cost in time, since it will not be necessary to wait until the fire burns out and a sufficient amount of hot coals is formed. Before cooking, chicken legs should be washed and chopped if necessary. It is not worth removing the skin, even if in the assembled company there are not only lovers to feast on the fried chicken skin, but also opponents who believe that it is not very useful. They can calmly remove the fried skin and enjoy delicious meat under it..
It is advisable to marinate the prepared chicken legs in a deep dish for at least 1-1.5 hours, although this is not necessary, you can just grate them well with a mixture of salt, pepper and spices. Preferences for taste and cooking marinade, as a rule, each has its own. Below are some well-proven and easy-to-prepare marinades in the field..
Simple marinades for chicken and chicken legs in the field.
Very simple marinades.
1. A mixture of equal parts mayonnaise and mustard, curry and salt to taste.
2. Soy sauce and curry.
And some more complicated marinades for chicken legs.
1. Dry white wine, onions, lemon, oregano, pavrovoy leaf, ground black pepper, salt.
2. Liquid honey, soy sauce, vegetable oil, mustard, salt.
3. Vegetable oil, mustard, lemon juice, salt, black pepper, ground red pepper.
Cooking chicken legs on a Rudyy-Italy grill plate and Rudyy Rk-2 VIP gas burner.
Marinated chicken legs are laid out on a well-heated grill plate. The degree of warming is determined simply – water splashes on the cast-iron plate should immediately evaporate. Lubricate the cast iron grill with vegetable oil or grease is not necessary. Turn the legs every five to seven minutes and cook them until golden brown. Full readiness is determined by piercing. When punctured ready-made legs, transparent juice should stand out.
a gas burner with a grill plate installed on it will be protected from all sides from the wind, otherwise the gas consumption and the cooking time of chicken legs will increase significantly. In addition, the legs will start to burn on the outside, remaining moist inside.
If the weather is not favorable and the preparation time for chicken legs is delayed, and they themselves begin to burn, then you can make several cuts on them so that the heat penetrates into the middle faster. Cuts, this is a necessary measure, which should be applied only in the most extreme case. Because there is a risk that the output is not juicy, but dry meat, which will significantly lose the taste of the original dish.