Savory and spicy grilled chicken combined with chili brings an incredibly flavorful dish to tickle the taste buds. Chicken is not only nutritious but also appealing – you can eat grilled chicken with salt and chili along with rice or with noodles and fresh vegetables. Moreover, this dish is very easy to make at home. You don’t need to grill on charcoal if you have a grill pot (oven, air fryer, high-frequency rice cooker with a grilling function).
Prepare the ingredients
Ingredients for grilled chicken with salt and chili: 1 chicken weighing about 1.3 kg
Lemongrass, garlic, chili peppers, chili powder, chili sauce, cashew oil, fish sauce, broth powder, honey. Dried shrimp
Step 1: Prepare the chili sauce
Soak the dried shrimp for about 1 hour.
Put the prepared ingredients including lemongrass, garlic, chili peppers, dried shrimp, and coarse salt into a blender. Then, pour it into a bowl, add chili sauce, cashew oil, fish sauce, honey, and broth powder. Adjust the amount of honey and salt according to your family’s taste. Use honey to make the chicken sweet and tender, with crispy skin.
Mix this mixture evenly until it’s beautiful in color and aromatic.
Step 2: Marinate the chicken with the sauce
Spread the sauce on the chicken, both inside and outside. It is recommended to butterfly the chicken before grilling for better taste. Use plastic gloves to spread the sauce on the chicken and squeeze it to penetrate well. Marinate for about 2 hours to allow the flavors to infuse evenly. You can marinate overnight in the refrigerator compartment.
Step 3: Grill the chicken
If you have a charcoal stove, clasp the chicken and grill it on the grill.
If you are using an oven, clasp the chicken and place it on a grilling tray, or wrap the chicken in foil and insert it into a baking sheet, set the temperature to 200°C for about 30 minutes. After the chicken is cooked, remove the foil, brush with another layer of chili powder, and grill for an additional 15 minutes for crispy skin.
Using an air fryer: Line the bottom of the fryer with foil, place the chicken on top and grill at a temperature of 180°C for about 10 minutes, then flip the chicken to grill the other side evenly.
The finished dish of grilled chicken with salt and chili is soft, fragrant, not dry, and has crispy and spicy skin.
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