Grilled Chicken Mici | Tender and Juicy
(0)
Under an hour
Sezamo
Mititei delicioși din carne tocată de pui, asezonați tradițional cu usturoi, cimbru și boia dulce. Fragezi, pufoși și rumeniți la perfecțiune pe jar de cărbuni, serviți cu muștar și pâine proaspătă.
Preparation method
Preparing the mici mixture
Peel the garlic cloves and crush them very finely with a little salt until you get a smooth paste, then mix with about 100 ml of ice-cold water to extract the garlic juice.
In a large bowl, place the minced chicken. Add the dried thyme, sweet paprika, ground black pepper, salt, and baking soda dissolved with a few drops of water.
Gradually pour the strained garlic water over the meat and knead the mixture vigorously with your hands for at least 10 minutes, until the paste becomes fluffy, bound, and sticky. Cover the bowl with plastic wrap and refrigerate for at least 3-4 hours or overnight.
Chef's tip
Prolonged kneading and ice-cold water are the secrets that make the chicken mici extraordinarily fluffy and juicy, without drying out on the grill.
Turn the mici often on the grill without piercing them with a fork, to keep all the flavorful juices inside the meat.
25 min
Under an hour
