Grilled Chicken with Osmanthus and Tomato Sauce

Name: Grilled Chicken with Osmanthus and Tomato Sauce
Total time: 1 d
Yield: 2
Cuisine: Chinese
Ingredients: 1 Three Yellow Chicken; Some Broccoli; Some potato; Some onion; 2 spoons ketchup; 2 spoons Osmanthus Sauce; 2 spoons Korean Bibimbap Sauce; 2 spoons honey; a little salt; a little Cooking Wine

by Camphor wood

4.7 (1)

Favorite

Difficulty

Easy

Time

24h

Serving

2

I've always wanted to try the roast chicken, just in time for Friday, when I was free, I made it. It was the first time that I had barbecue quality food. My family has little hope for me. Unexpectedly, after the grill came, all of them said they were delicious, because the sauce included osmanthus sauce and honey and some tomato sauce, so the taste is sweet, spicy and slightly sour, with richer taste

Grilled Chicken with Osmanthus and Tomato Sauce

1. First marinate the chicken, I bought six taels of three-yellow chicken. Wash first, no internal organs, no paws

Grilled Chicken with Osmanthus and Tomato Sauce recipe

2. Start preparing the sauce, three spoons of Korean bibimbap, two spoons of ketchup, two spoons of honey, one spoon of osmanthus sauce, and a little cooking wine. A little salt, mix well, the sauce can be prepared, and it will taste good when you pour it on the vegetables when you can roast it

3. Give the chicken a bath, put on disposable gloves, spread the sauce evenly on the chicken, and take a fresh-keeping bag. Put the chicken and the rest of the sauce all at once, tie them tightly, and keep them in the refrigerator overnight for easy tasting. The longer the time, the more tasting.

4. Line the baking tray with tin foil, potatoes, broccoli, and onions, wash and peel. Dice potatoes, cut broccoli into cubes, slice onions, and spread them on a baking sheet

5. Take the marinated chicken out of the fresh-keeping bag and put it on top of the vegetables, so that when it will be roasted, the broth of the chicken can be dipped into the vegetables, so that the vegetables taste better and the tips of the chicken wings are wrapped in tin foil. Because it is easier to bake. Preheat the oven at 170 degrees, and need to bake for 60 minutes, until the chicken can be pierced with chopsticks.

6. During the roasting process, I prepared the juice of honey and osmanthus sauce, which is one teaspoon of honey and one teaspoon of osmanthus sauce. Brush a layer with a brush for about 20 minutes to make the roasted color look good

7. The roasted chicken is fragrant, the skin part is crispy, the meat is tender and juicy, and has a light sweet-scented osmanthus fragrance. Slightly spicy, the taste of vegetables is also better.