Grilled Chicken Skin
by
Henrique Gilberto
An interpretation of a classic from downtown Belo Horizonte, which realizes the city's world famous fried chicken into a one-bite version.
Inspired by the fried chicken tradition of Belo Horizante, it's a delicious snack and it pairs very well with a good conversation and a cold beer.
- Level
Intermediate
- Cooking
2h+
- Overral
2h+
- Ready
Chicken Skin
200gWorcestershire Sauce
¼ cupSalt
½tsp
Equipment
Grill Press
Chicken Skin
200gWorcestershire Sauce
¼ cupSalt
½tsp
Equipment
Grill Press
Grilled Chicken Skin
Henrique Gilberto
Using a sharp knife, remove the excess fat from the underside of 200g of chicken skin
Trim the edges
Combine ¼cup of worcestershire sauce with ½tsp 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