Croatian Grilled Chicken Recipes

Steps:

• Cut chickens into pieces, not too big.
• Mix wine, sage, rosemary, thyme, nutmeg, oil, lemon juice, salt and pepper into a glass bowl. Add chicken pieces and marinate for 2 hours.
• During BBQ-ing chicken, periodically spread olive oil with rosemary branch. Serve hot when ready.

Steps:

• Grind peppercorns coarsely using a mortar and pestle, electric grinder, or spice mill.
• Chop cilantro finely and transfer to a mixing bowl. Stir in the freshly ground pepper, oyster sauce, soy sauce, fish sauce, oil, and cayenne. Add chicken thighs and toss by hand until completely coated. Cover with plastic wrap and marinate in the fridge for 4 to 12 hours.
• Combine rice vinegar, lime juice, garlic, sambal, fish sauce, cilantro, and honey to make the dipping sauce. Refrigerate until ready to use.
• Preheat grill for medium- to medium-high heat and lightly oil the grate.
• Place chicken thighs on the grill, discarding any excess marinade. Cover and grill until thighs spring back to the touch, 5 to 6 minutes per side. An instant-read thermometer inserted into the center should read at least 155 degrees F (68 degrees C). Slice and serve with the dipping sauce.

Steps:

• Take a frying pan. Sauté finely sliced onion on lard until soft.
• Add sliced chicken liver and sauté it until they become grayish.
• Add red dried paprika, chili and pepper and mix well.
• Saute it but not long, liver should be medium done. Salt at the end otherwise liver would be hard.
• You can add a spoon of sour cream on each plate.

Steps:

• Melt the lard in a pot.
• Add 2 large onions finely minced and sauté it until the onion is soft and transparent.
• Chop the chicken into small pieces (mouthfull). Than, add chicken pieces and sauté it until the meat is white.
• Add wine and sauté it for 5 more minutes.
• Than add 3 teaspoons of paprika (chili to taste), salt pepper and caraway seeds.
• Add water to cover the chicken.
• Sauté for 50 minutes or until chicken is soft.
• At the end add 2-3 teaspoons of sour cream and cook for 2-5 more minutes.
• Serve with noodles or mashed potatoes, and inevitably white wine (you've used in the paprikas).
• As a salad with it I would recommend red beet.