A quick-cooking recipe that requires only a handful of ingredients; Sweet-Sour Grilled Chicken with Rosemary!
Grilled Chicken with Rosemary Sweet-Sour Sauce
A quick-cooking recipe that requires only a handful of ingredients; Sweet-Sour Grilled Chicken with Rosemary!
A recipe where you can reach the wood fire taste of the grill with the push of a button. If you haven't tried orange and honey together before, you won't understand how impressive this sauce is. When the sweet aroma of honey and the sour aroma of orange are cooked with the flavor of grilled chicken, a flavor that you cannot stop yourself comes out. The acid in the orange juice will slightly sweeten and soften the meat. The sweetness is not only delicious but also caramelizes and chars on the grill.
When you apply the sweet-sour sauce a few times, you will see that the aroma can be felt more clearly. If using a Traeger grill, placing the chicken on the edge, where the heat is most intense would be better. This way the honey in the marinade can burn a little and caramelize. The chicken shouldn't be placed all the way to the edge though, since this could allow rendered fat to seep below the grease pan and start a grease fire.
It would be better to use fresh rosemary as it is more aromatic and softer than dried rosemary. If you don't have rosemary, you can try fresh thyme or sage. All you have to do is prepare the ingredients and follow the instructions below.
Grilled Chicken with Rosemary Sweet-Sour Sauce Ingredients
Instructions
First of all, we will start the process of marinating the meat. Marinating time varies from 1 to 8 hours. We will marinate for a minimum of 1 hour, you can decide the time yourself. For this, take orange zest, orange juice, garlic, honey.
Then add olive oil, rosemary, salt and pepper in a bowl. Stir until all ingredients are combined.
Dry the chicken with a paper towel and add to the marinade. Toss to coat, cover and refrigerate for 1 to 8 hours.
It's time to make potato salad. For this, throw the potatoes in boiled water and boil them.
Chop the onion, leek and pickled cucumber to complete the potato salad.
Add mayonnaise, quinoa and greens and mix the salad dressing.
Take the potatoes out of the water. Chop them in half without peeling their skins and add them to the salad dressing you prepared. Mix well.
When you're ready to cook, preheat your grill to medium-high heat. Insert the chicken directly and cook, turning occasionally, until lightly charred. The thickest area of the chicken is the thigh. Cooking at 80° C / 175°F for 15 minutes will suffice to ensure the best cooking in this area. If using the Traeger Grill, cook the chicken near the edge of the grill where it is hottest. Reapply the sauce while the chicken pieces are grilling.
Transfer the chicken to a platter and serve immediately.
Ingredients
Directions
First of all, we will start the process of marinating the meat. Marinating time varies from 1 to 8 hours. We will marinate for a minimum of 1 hour, you can decide the time yourself. For this, take orange zest, orange juice, garlic, honey.
Then add olive oil, rosemary, salt and pepper in a bowl. Stir until all ingredients are combined.
Dry the chicken with a paper towel and add to the marinade. Toss to coat, cover and refrigerate for 1 to 8 hours.
It's time to make potato salad. For this, throw the potatoes in boiled water and boil them.
Chop the onion, leek and pickled cucumber to complete the potato salad.
Add mayonnaise, quinoa and greens and mix the salad dressing.
Take the potatoes out of the water. Chop them in half without peeling their skins and add them to the salad dressing you prepared. Mix well.
When you're ready to cook, preheat your grill to medium-high heat. Insert the chicken directly and cook, turning occasionally, until lightly charred. The thickest area of the chicken is the thigh. Cooking at 80° C / 175°F for 15 minutes will suffice to ensure the best cooking in this area. If using the Traeger Grill, cook the chicken near the edge of the grill where it is hottest. Reapply the sauce while the chicken pieces are grilling.
Transfer the chicken to a platter and serve immediately.