Quick Grilled Chicken

Ingredients

• 1 chicken, 1400–1500 g chicken
• 3 cubes Maggi cubes
• 8 cloves garlic
• 3 potatoes
• mentioned without a quantity carrots
• 1 lemon
• 100 g butter
• 1 tablespoon pepper paste
• a small piece ginger
• 1 teaspoon black pepper
• half a teaspoon onion powder
• half a teaspoon turmeric
• half a teaspoon cardamom
• 4 tablespoons vinegar
• mentioned without a quantity rosemary
• 1 tablespoon salt
• one-quarter cup water
• a glass of water water
• one and a half cups of water water
• the small remaining amount of water in the pressure cooker water
• a glass of chicken stock chicken stock
• mentioned for serving olive oil
• mentioned for serving pomegranate molasses
• mentioned for serving parsley
• mentioned for serving onion
• mentioned for serving mayonnaise
• mentioned for serving as “leaf lak” lemon

Instructions

1. In the marinade bowl, crush half the garlic and leave the remaining garlic cloves whole.
2. In the marinade bowl, cut the potatoes and carrots, pick the rosemary leaves, and squeeze the lemon.
3. In the marinade bowl, melt the butter, then add the ginger, turmeric, black pepper, onion powder, pepper paste, and rosemary.
4. In the marinade bowl, add the butter and stir the mixture, then add one-quarter cup of water.
5. In the marinade bowl, clean the chicken and dry it thoroughly of water before marinating.
6. In the marinade bowl, work the marinade inside the chicken and under the skin, then rub it in until it penetrates the meat.
7. In the preparation bowl, add the potatoes, carrots, and whole garlic cloves inside the chicken along with the marinade.
8. In the marinade bowl, add water to the marinade, then dissolve the Maggi cubes in it.
9. In the pressure cooker, place a strainer or rack to raise the chicken off the bottom of the pot.
10. In the pressure cooker, place the Maggi-mixed water at the bottom.
11. In the pressure cooker, place the chicken on top of the strainer and seal the pot tightly.
12. Over medium-high heat, cook the chicken in the pressure cooker for 20 minutes after it begins to boil.
13. In the pressure cooker, let the chicken cool after pressure-cooking, then remove the safety valve.
14. In a Pyrex baking dish, place the cooked chicken after removing it from the pressure cooker.
15. In the oven, turn on the top grill only at 200°, then brown the chicken until it turns golden.
16. In the oven, turn the chicken over and brush it with the remaining sauce while browning.
17. On the serving platter, make sure the chicken is cooked through and free of blood before serving.