Grilled Chicken with Chopped Pepper Bag (casserole Version)
1.
Buy a tender chicken that has been plucked, and the weight should be controlled within 1.5kg. If it is too large, it will take a long time to roast, and the casserole may not fit.
2.
Wash the chicken body, cut off the feet, take out the frangipani and the internal organs, and cut off the chicken butt and excess fat
3.
Prepare garlic, ginger and sweet peppers. If you have sweet pepper powder, it’s best. You only need 7 grams of sweet pepper powder.
4.
Peel the ginger, garlic and chop with sweet pepper
5.
Put light soy sauce, oyster sauce, tomato sauce, cooking wine and caster sugar in a bowl
6.
Add chopped bell peppers and minced ginger garlic
7.
Mix all the marinades and sauces evenly
8.
Put the whole chicken in the fresh-keeping bag
9.
Pour the marinade into the chicken belly
10.
Put on disposable gloves and rub the marinade on the chicken
11.
Turn the chicken over and put the marinade on the back
12.
After massaging the chicken for a few minutes, tie the fresh-keeping bag tightly, put in another fresh-keeping bag, and put it in the refrigerator to marinate overnight
13.
This is chicken marinated overnight
14.
Wipe off the excess marinade from the chicken with kitchen paper
15.
Then use a hair dryer to dry the chicken skin a little bit
16.
Put on disposable gloves and smear the right amount of butter, so that the baked skin is very crisp
17.
Put a tripod on the bottom of the casserole, cover with tin foil, put the chicken on the tin foil, cover and heat on medium heat for 70 minutes, if there is no casserole that can be cooked dry, you can use the oven
18.
When the chicken is roasted for 30 minutes, turn the chicken over and continue roasting. The skin on the back is thinner. When turning over, add 2 more foils to prevent the back from being burnt.
19.
The chicken is grilled until the chicken thigh is inserted with a toothpick and there is no blood flowing out.
20.
Take out the roast chicken and let it cool for a while, then you can cut into small pieces
Tips:
1. For casserole roast chicken, be sure to use a tripod to spread tin foil and heat it over medium heat, otherwise it will burn easily
2. The marinade can be directly used New Orleans marinade powder
3. Be sure to use a casserole that can be dry roasted, or roast chicken in the oven
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