Grilled plow disc chicken | Golden, tender and juicy
(0)
60 min
Under an hour
Sezamo
Gătitul la disc este una dintre cele mai iubite tradiții culinare românești în aer liber. Pulpele de pui suculente se rumenesc la foc domol de lemne sau cărbuni, în timp ce cartofii tăiați felii absorb toate aromele de cimbru, boia dulce și usturoi din sosul sfârâitor. O rețetă rustică de toamnă, plină de savoare autentică, gata să adune toată familia în jurul grătarului.
Preparation method
Preparation
Wash and pat the chicken thighs dry with paper towels, then cut them into bite-sized pieces. Season the meat with table salt, ground black pepper, dried thyme, and sweet paprika, pouring over half of the sunflower oil (30 ml). Leave the meat to marinate for 20-30 minutes.
Peel the white potatoes and cut them into rounds or thicker wedges. Peel the garlic cloves and crush them gently with the blade of a knife. Finely chop the fresh parsley.
Disc cooking
Heat the disc well over the wood or charcoal grill and add the remaining sunflower oil (30 ml). Place the chicken thigh pieces in the center of the disc, where the heat is most intense, and brown them for 10-12 minutes on both sides until they develop a golden crust.
Chef's tip
Control the heat of the disc by moving the coals toward the center or toward the edges: the meat stays warm and juicy on the raised rim, while the potatoes brown in the middle.
For an extra touch of freshness, you can prepare a creamy garlic mujdei with a little sparkling water and oil, drizzled over the hot portions when serving.
27 min
Quick
