Very often it turns out that roast chicken is so dry that it can barely be chewed or grilled on the outside and left raw on the inside. You can also learn bbq recipes through https://hellers.co.nz/recipes/bbq
Chicken can taste pretty bad if it's not done right, but these two fail-safe roast chicken recipes are quick, easy, and will ensure that your next roast chicken will be a delicious success.
Super moist salted chicken breast
This recipe involves marinating the meat before cooking it. For more information on barbecue spices, check out my other article. This recipe goes great with chicken, but can also be used with other types of meat.
To start, in a large bag with a zippered fridge, mix together ¼ glass of flavored mustard (Dijon, if you have one), 2 tablespoons of lemon juice, 2 teaspoons of Worcestershire sauce, ¼ teaspoon of black pepper, and ½ teaspoon of tarragon.
Place four boneless and skinless chicken breast fillets in a bag and seal it tightly, leaving as little air as possible. Gently squeeze the bag to make sure the seasonings cover all of the chicken and place in the refrigerator for at least 4 hours. After 2 hours, squeeze the bag again to make sure the spices are well distributed.
Salting can also be done at night to make it taste better. Once the marinade is ready, heat your grill over medium heat for at least 5 minutes. Bake the chicken on one side for at least 7-8 minutes, turning the other side, and another 7-8 minutes