Chicken Marinated in Mineral Water and Baked with Garlic Sauce

This chicken came out so juicy and delicious, and the small kick from the garlic-cilantro sauce gives the chicken an elevated taste. One of my favorite recipes when cooking with a whole chicken! This serves great with vegetables, potatoes, pasta, or rice. I am definitely planning on making it again!

Chicken Marinated in Mineral Water and Baked with Garlic Sauce Recipe

By Olya Sandstrom Published: December 4, 2018

  • Yield: 4-6 Servings

This chicken came out so juicy and delicious, and the small kick from the garlic-cilantro sauce gives the chicken an elevated taste. …

Ingredients

Instructions

  1. Cut the chicken along the ridge into 2 parts. (what I did is that I cut it in along the back where the bones are and got two pieces)
  2. Pour into a large pot 500 ml of water, then add salt, sugar, peppercorns, bay leaves and the vinegars. Bring to a boil, then turn off the heat and cool completely. Then pour in the Mineral Water and place the 2 chicken halves in the marinade. You can also cover with a small plate so than the chicken is completely covered with marinade. Put the pot in the refrigerator for at least 12 hours or more preferably overnight.
  3. In a baking sheet or baking dish, pour about 1/4 cup of the marinade along with 2 tbsp. canola oil, then rest the chicken on top, skin-side up. Cover with a lid or foil on top and insert in an oven preheated to 200 ° C for 25- 30 minutes. Remove the lid or foil and cook for an additional 20-25 minutes, or until the chicken is fully cooked.
  4. While the chicken is cooking, prepare the garlic sauce: Smash the garlic through a press into a small bowl, add lime juice and olive oil. Whisk, then add salt, pepper, and finely chopped cilantro (or any herbs to your taste), then mix it.
  5. Take the cooked chicken out of the oven, brush with garlic sauce and serve immediately.

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