Grilled Chicken Gizzards with Cumin
1.
Prepare the ingredients you need
2.
Divide the chicken gizzards into 3-4 pieces, and cut the larger chicken gizzards into 4 pieces
3.
Put the white chicken gizzard film down, press the chicken gizzard knife with your left hand and insert the knife from the bottom right to cut off the surface film
4.
The chicken gizzards after removing the albuginea are easier to taste. The important thing is that the taste is much better and it is not difficult to chew at all.
5.
Add 1 tablespoon of fine salt to the chicken gizzards
6.
Grab it with your hands for 1-2 minutes and then rinse with water. This step has the effect of removing the fishy smell of internal organs
7.
Drain chicken gizzards, add cooking wine, barbecue sauce, half of cumin powder, pepper and chili powder
8.
Grab well, cover with plastic wrap and marinate for half an hour or overnight
9.
String the chicken gizzards with bamboo skewers, 4-5 pieces each
10.
Line the baking tray with greased paper or tin foil, and place the skewered chicken gizzards on the baking tray
11.
The oven is turned on and the fire is 180 degrees, the time is adjusted to 26 minutes, and the air roasting is 6 minutes to preheat
12.
After 6 minutes, put the chicken gizzards into the oven from bottom to top, and bake for about 20 minutes
13.
During the roasting of the chicken gizzards, take out the juice from the marinating process and sprinkle with the remaining cumin powder and pepper, turn it over and roast until the end
Tips:
1: Removing the white film of chicken gizzards can improve the taste very well, it will not be difficult to bite off as before, and it will be easier to taste;
2: Washing chicken gizzards with salt can effectively remove the fishy smell of internal organs;
3: Chicken gizzards should be marinated for at least half an hour. A longer time will taste better, but remember to keep it in the refrigerator;
4: When preparing the materials, you can soak the bamboo skewers in hot water for half an hour to avoid scorching during baking.
