Who doesn't want a tasty, crispy on the outside and mouth melting juicy chicken on the inside? I came up with this coating myself and it is great. The most important part in the application is that the chicken needs to be well dried before coating, for that purpose, use paper towels and dry it well. Then apply the coating all over the surface and inside the chicken. Experience has shown me that when you apply a coating on meat, it burns faster. Therefore, it is best to bake it covered with aluminium foil or baking paper. It will brown the same, and it won't burn. During the roasting, it is nice to coat the chicken 1-2 more times with the same coating, and it is enough to flip it over on the other side only once. I don't add oil and water in the baking, because the chicken itself releases them during the baking. The baking temperature is 200 C (390 F) degrees for about 90 minutes.
- 1 tablespoon mustard
- 2 tablespoons lemon juice
- 2 tablespoons sweet chili sauce
- 3 tablespoons soy sauce
- 3 cloves crushed garlic (or garlic powder)
- 1 tablespoon vegeta
- a little black pepper
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