Grilled Whole Chicken with Teriyaki Sauce
1.
Ingredients are prepared, and the frozen whole chicken is thawed in the refrigerator or microwave oven one night in advance.
2.
After thawing the whole chicken, put it in a basin and wash the skin carefully to remove the fine hair on the skin.
3.
The skin of the chicken neck and the things under the skin, the chicken butt, and the chicken toes are discarded. The internal organs of the chicken are reserved for other purposes, and the internal cavity of the chicken is also cleaned.
4.
Use kitchen paper towels to soak up the moisture inside and outside of the chicken.
5.
Pour the required teriyaki sauce in one go and spread the sauce evenly on the inside and outside of the chicken.
6.
Use bamboo skewers to quickly make small holes in the chicken body to marinate and taste.
7.
Put the whole chicken in the pot, put the chicken feet into the cavity of the chicken, cover with plastic wrap, and marinate in the refrigerator for more than 8 hours, turning and spreading evenly once or twice in the middle.
8.
The microwave baking function preheats to 300 degrees, and preheats for about 10 minutes; the whole chicken is taken out of the refrigerator to return to temperature for a while, and the roasting pan is brushed with a thin layer of salad oil, and then the whole chicken is placed.
9.
The microwave oven baking function is preheated, and the whole chicken together with the baking tray is sent into the microwave oven, and the last layer is placed on the shelf, and the baking starts at 300 degrees; when baking for 10-15 minutes, switch the left and right positions of the baking tray to continue baking Minutes, observe the coloring situation, if necessary, touch the "time" key to select to increase or decrease the baking time, you can see if you need to swap the inner and outer positions of the baking tray to continue baking according to the coloring situation; this baking is about 25 minutes.
10.
When the whole chicken continues to be roasted, handle the lettuce, pick off the young leaves in the middle of the lettuce, wash, shake off the moisture, and put it on a plate for later use.
11.
After the cooking is finished, and the coloring is satisfactory, you can wear heat-insulating gloves to take out the baking pan and let it cool, otherwise you can continue to bake.
The roasted whole chicken is taken out and placed on a plate filled with lettuce. The roasted gravy is poured on the top of the chicken body. You can cut it or tear it directly when you enjoy it.
Tips:
1. Fresh chicken can be bought back and put on the plate, cleaned and processed, and then marinated directly. Frozen whole chicken is put in the refrigerator one night in advance to thaw. If you are in a hurry, you can use the microwave thawing function to thaw and then marinate, because it is marinated If the time is not enough, the meat inside may not taste enough, so you can eat it with a dipping sauce.
2. Wipe off excess water inside and outside of the chicken body before marinating, marinate in teriyaki sauce for more than 8 hours, turn it over halfway, and wipe the teriyaki sauce evenly inside and outside.
3. Observe the coloring during the baking process to see if it is necessary to reverse the left and right positions inside and outside the baking tray to make the coloring evenly.
4. After handling the whole chicken, the faucet and nearby tableware should be rinsed carefully.