Grilled Chicken Skin

An interpretation of a classic from downtown Belo Horizonte, which realizes the city's world famous fried chicken into a one-bite version.

Using a sharp knife, remove the excess fat from the underside of <quantity>200<unit>g</unit></quantity> of chicken skin

Trim the edges

Combine <quantity>¼<unit>cup</unit></quantity> of worcestershire sauce with <quantity>​​½<unit>tsp</unit></quantity> of salt

Marinate the chicken skin in the worcestershire sauce mix for at least 2h to infuse the flavors

Drain the marinated chicken skin. Place it in a single layer on a grill press set to medium-low heat

Grill the chicken skin for 15m until golden brown and crispy

Remove the chicken skin from the grill and drain the excess fat on paper towels

Cut to the desired size. The grilled chicken skin is ready

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