{"id":4010,"date":"2026-07-22T22:16:57","date_gmt":"2026-07-22T22:16:57","guid":{"rendered":"https:\/\/travelshelper.com\/sr\/svet-hrane\/angolska-nacionalna-jela\/galinha-grelhada-cafrial\/"},"modified":"2026-07-22T22:16:57","modified_gmt":"2026-07-22T22:16:57","slug":"galinha-grelhada-cafrial","status":"publish","type":"tsh_food","link":"https:\/\/travelshelper.com\/sr\/svet-hrane\/angolska-nacionalna-jela\/galinha-grelhada-cafrial\/","title":{"rendered":"Galinha Grelhada Cafrial"},"content":{"rendered":"\n<style>\n#recipe-sr-angola-galinha-grelhada-cafrial{\n  --gj-bg:#F6F5F1;--gj-card:#FFFFFF;--gj-ink:#181A1B;--gj-ink-2:#5C6063;\n  --gj-amber:#B07E2B;--gj-amber-2:#8F6318;--gj-amber-soft:#F1E7D2;\n  --gj-slate:#2B3A42;--gj-slate-deep:#1F2B32;--gj-line:#E5E3DB;--gj-line-2:#D6D3C8;--gj-r:14px;\n  font-family:'Barlow',-apple-system,'Segoe UI',sans-serif;font-weight:400;color:var(--gj-ink);background:var(--gj-bg);\n  max-width:1040px;margin:0 auto;padding:52px 24px 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id=\"recipe-sr-angola-galinha-grelhada-cafrial\" lang=\"sr\">\n<p class=\"gj-eyebrow\">Angolska kuhinja <i>\u00b7<\/i> Glavno jelo <i>\u00b7<\/i> Recept<\/p>\n<h2 class=\"gj-h1\"><b>Galinha Grelhada Cafrial<\/b> sa gindungom i limetom <span class=\"gj-serif\">uz pr\u017eenu kasavu<\/span><\/h2>\n<p class=\"gj-sub\">Spljo\u0161tena cela piletina marinira se gindungom, belim lukom, limetom i uljem, zatim pe\u010de na dve zone ro\u0161tilja i slu\u017ei sa pr\u017eenom kasavom, sve\u017eom salatom i odvojenim ljutim sosom.<\/p>\n<div class=\"gj-facts\"><p class=\"gj-facts-top\"><span><i>Kategorija:<\/i> <b>Glavno jelo<\/b><\/span><span class=\"gj-sep\">\/<\/span><span><i>Kuhinja:<\/i> <b>Angolska<\/b><\/span><span class=\"gj-sep\">\/<\/span><span><i>Te\u017eina:<\/i> <b>Zahtevno<\/b><\/span><\/p><div class=\"gj-facts-grid\"><div class=\"gj-fact\"><span class=\"gj-fact-l\">Porcije<\/span><span class=\"gj-fact-v\">6 porcija<\/span><\/div><div class=\"gj-fact\"><span class=\"gj-fact-l\">Priprema<\/span><span class=\"gj-fact-v\">35 min<\/span><\/div><div class=\"gj-fact\"><span class=\"gj-fact-l\">Kuvanje<\/span><span class=\"gj-fact-v\">50 min<\/span><\/div><div class=\"gj-fact\"><span class=\"gj-fact-l\">Ukupno<\/span><span class=\"gj-fact-v\">5 h 25 min<\/span><\/div><div class=\"gj-fact\"><span class=\"gj-fact-l\">Kalorije<\/span><span class=\"gj-fact-v\">\u2248 865 kcal<\/span><\/div><\/div><\/div>\n<figure class=\"gj-hero\"><img loading=\"lazy\" src=\"https:\/\/travel-helper.b-cdn.net\/wp-media-folder-travel-s-helper\/wp-content\/uploads\/2026\/07\/Galinha-Grelhada-Cafrial-1.webp\" alt=\"Cela zape\u010dena piletina okru\u017eena pr\u017eenom kasavom, limetom, salatom od paradajza i \u010dinijom crvenog sosa\" width=\"1600\" height=\"900\" loading=\"lazy\" decoding=\"async\"><\/figure>\n<p class=\"gj-cap\">\u0160iroki poslu\u017eavnik prikazuje piletinu sa tamnim tragovima \u017eara, pr\u017eenu kasavu, salatu i odvojeni sos od gindunga.<\/p>\n<div class=\"gj-sec\"><span class=\"gj-serif\">I.<\/span><h2>\u017dar, limeta i gindungo<\/h2><\/div>\n<div class=\"gj-intro\"><p>Galinha Grelhada Cafrial ovde je predstavljena kao angolska piletina sa ro\u0161tilja sa gindungom, belim lukom i limetom. Dokumentacija samog naziva Cafrial nije dovoljno ujedna\u010dena da bi se tvrdila jedna istorijska formula, pa recept ostaje uz dobro potvr\u0111en angolski ukus piri-pirija, citrusa i \u017eara. Cela piletina se raseca du\u017e le\u0111a i spljo\u0161tava. Takav oblik izjedna\u010dava debljinu belog i tamnog mesa, ubrzava pe\u010denje i daje ve\u0107u povr\u0161inu za marinadu i dim.<\/p><p class=\"gj-pull\">Dve zone ro\u0161tilja daju tamnu ko\u017eu bez sirovog mesa uz kosti.<\/p><p>Marinada je gruba crvena pasta od sve\u017eeg gindunga, belog luka, soka limete, neutralnog ulja, soli i bibera. \u010cetiri sata u fri\u017eideru daju za\u010dinu vreme da oblo\u017ei zglobove i povr\u0161inu ispod opu\u0161tene ko\u017ee. Piletina se ne ispira. Posle mariniranja vi\u0161ak paste se ne stru\u017ee potpuno, ali debele nakupine treba ravnomerno rasporediti kako beli luk ne bi izgoreo pre nego \u0161to meso bude gotovo. Ro\u0161tilj se postavlja sa direktnom i indirektnom zonom.<\/p><p>Pe\u010denje po\u010dinje stranom kostiju iznad srednje indirektne toplote. Tu se unutra\u0161njost zagreva bez naglog tamnjenja ko\u017ee. Zatim se piletina okre\u0107e ko\u017eom ka umerenoj direktnoj vatri radi tamnih tragova i hrskavijih ivica. Svaki plamen koji li\u017ee masno\u0107u zahteva pomeranje u hladniju zonu, ne ga\u0161enje ro\u0161tilja. Zavr\u0161etak se ponovo vodi indirektno dok i najdeblji deo grudi i unutra\u0161nja strana karabataka ne dostignu najmanje 74 \u00b0C.<\/p><p>Kasava se potpuno lju\u0161ti, odstranjuje joj se tvrdo sredi\u0161nje vlakno, zatim se kuva u sve\u017eoj vodi dok no\u017e ne ulazi lako. Voda se baca, a \u0161tapi\u0107i se pare i su\u0161e pre pr\u017eenja na 175 \u00b0C. Ta dvostruka obrada daje mekan centar i tanke hrskave ivice. Sve\u017ei sos od gindunga pravi se \u010distim priborom, bez marinade koja je dodirivala sirovu piletinu. Salata od paradajza i crvenog luka me\u0161a se neposredno pre slu\u017eenja, tako da ostane \u010dvrsta i ne pusti veliku koli\u010dinu soka.<\/p><p>Raspored rada spre\u010dava da jedan deo tanjira \u010deka i gubi teksturu. Kasava mo\u017ee da se skuva dok se piletina pribli\u017eava ro\u0161tilju, zatim se su\u0161i dok meso pe\u010de indirektno. Pr\u017eenje po\u010dinje tokom odmora piletine, a salata se me\u0161a na samom kraju. Na taj na\u010din ko\u017ea ostaje topla, kasava izlazi hrskava, a paradajz ne stoji dugo u soli. Piletina se se\u010de \u010distim no\u017eem na dasci koja nije bila u kontaktu sa sirovim mesom.<\/p><p>Dim ne treba da bude gust i gorak. \u010cist \u017ear ili stabilni gasni plamen daju dovoljno arome preko masno\u0107e koja kaplje, dok stalni plamen spaljuje beli luk i gindungo. Limeta u marinadi ostavlja svetlu kiselost, a sve\u017ei sos je o\u0161triji i zato se dozira. Salata od paradajza i luka uvodi hladnu, so\u010dnu teksturu. Komadi kasave ostaju neutralniji i slu\u017ee kao protivte\u017ea i ljutini i zape\u010denoj ko\u017ei.<\/p><p>Odmor piletine nije prazno vreme. Unutra\u0161nja temperatura se ujedna\u010dava, sokovi se raspore\u0111uju, a kuvar zavr\u0161ava kasavu i hladne dodatke. Meso se zatim se\u010de kroz zglobove, ne kroz sredinu kostiju, kako na poslu\u017eavniku ne bi ostali sitni fragmenti. Sok koji se sakupi na dasci mo\u017ee da se prelije preko ise\u010denih komada, ali samo ako je daska \u010dista i kori\u0161\u0107ena isklju\u010divo za pe\u010denu piletinu.<\/p><p>Pre se\u010denja ko\u017ea treba da ostane okrenuta nagore. Tako para ne ostaje zarobljena ispod piletine i ne omek\u0161ava tamne delove koji su nastali na direktnoj toploti.<\/p><\/div>\n<div class=\"gj-rail\"><p class=\"gj-rail-t\">Vremenska linija pripreme<\/p><div class=\"gj-rail-track\"><div class=\"gj-rail-stop\"><b>0:00<\/b><span>Piletina se premazuje pastom od gindunga i limete.<\/span><\/div><div class=\"gj-rail-stop\"><b>4:15<\/b><span>Kasava se kuva, a ro\u0161tilj deli na direktnu i indirektnu zonu.<\/span><\/div><div class=\"gj-rail-stop\"><b>4:45<\/b><span>Piletina prelazi ko\u017eom na direktnu toplotu.<\/span><\/div><div class=\"gj-rail-stop\"><b>5:25<\/b><span>Meso odmara dok se kasava pr\u017ei i salata me\u0161a.<\/span><\/div><\/div><p class=\"gj-rail-sum\"><b>Recept ukratko.<\/b> Gindungo, beli luk, limeta, ulje, so i biber blendiraju se u grubu marinadu, koja \u010detiri sata deluje na spljo\u0161tenu piletinu u fri\u017eideru. Kasava se potpuno olju\u0161ti, skuva 20\u201325 minuta, ocedi i osu\u0161i, zatim pr\u017ei na 175 \u00b0C. Piletina prvo pe\u010de stranom kostiju na indirektnoj vatri, potom ko\u017eom na direktnoj, pa zavr\u0161ava ponovo indirektno dok grudi i karabataci ne dostignu 74 \u00b0C. Odvojeno se me\u0161aju salata od paradajza i luka i \u010dist sos od gindunga. Ukupno vreme je 5 sati i 25 minuta, uklju\u010duju\u0107i \u010detvoro\u010dasovno mariniranje. Pr\u017eenje kasave i me\u0161anje salate zavr\u0161avaju se tokom odmora piletine, pa svi elementi dolaze na sto u pravilnoj teksturi.<\/p><\/div>\n<div class=\"gj-ing-wrap\"><div class=\"gj-sec\"><span class=\"gj-serif\">II.<\/span><h2>Sastojci<\/h2><\/div><div class=\"gj-ing-grid\"><div><div class=\"gj-ing-group\"><h3>Piletina i marinada<\/h3><ul><li><b>1.800 g cele piletine, rase\u010dene du\u017e le\u0111a i spljo\u0161tene<\/b><\/li><li><b>25 g sve\u017eeg crvenog gindunga ili piri-pirija, grubo seckanog<\/b><\/li><li><b>25 g belog luka, grubo seckanog<\/b><\/li><li><b>80 ml sve\u017ee ce\u0111enog soka limete<\/b><\/li><li><b>30 ml neutralnog ulja<\/b><\/li><li><b>12 g kuhinjske soli<\/b><\/li><li><b>2 g mlevenog crnog bibera<\/b><\/li><\/ul><\/div><\/div><div class=\"gj-ing-col\"><div class=\"gj-ing-group\"><h3>Kasava, salata i sos<\/h3><ul><li><b>800 g slatke kasave, potpuno olju\u0161tene, bez srednjeg vlakna, u \u0161tapi\u0107ima<\/b> \u2014 <em>kupiti kao prehrambeni proizvod<\/em><\/li><li><b>1.000 ml neutralnog ulja za pr\u017eenje<\/b> \u2014 <em>ra\u010duna se pribli\u017eno 8% zadr\u017eanog ulja<\/em><\/li><li><b>2 g soli za kasavu<\/b><\/li><li><b>300 g zrelog paradajza, se\u010denog<\/b><\/li><li><b>120 g crvenog luka, tanko se\u010denog<\/b><\/li><li><b>20 ml soka limete za salatu<\/b><\/li><li><b>2 g soli za salatu<\/b><\/li><li><b>15 g gindunga za sos, sitno seckanog<\/b><\/li><li><b>10 g belog luka za sos, fino narendanog<\/b><\/li><li><b>20 ml soka limete za sos<\/b><\/li><li><b>20 ml neutralnog ulja za sos<\/b><\/li><\/ul><\/div><\/div><\/div><div class=\"gj-ing-note\"><b>Alergeni i bezbednost.<\/b> Nema glavnih deklarisanih alergena. Koli\u010dine su namenjene navedenom prinosu; \u010duvanje i temperature navedeni su u koracima i napomenama.<\/div><\/div>\n<div class=\"gj-steps-wrap\"><div class=\"gj-sec\"><span class=\"gj-serif\">III.<\/span><h2>Priprema, korak po korak<\/h2><\/div><p class=\"gj-stage\">Marinada<\/p><ol class=\"gj-steps\"><li><div><p class=\"gj-step-t\">Napravite marinadu<\/p><p class=\"gj-step-x\">Izmiksajte gindungo, beli luk, limetu, ulje, so i biber u grubu crvenu pastu. <span class=\"gj-cue\">Sos je ka\u0161ikast, sa sitnim komadi\u0107ima paprike i belog luka.<\/span><\/p><\/div><\/li><li><div><p class=\"gj-step-t\">Marinirajte piletinu<\/p><p class=\"gj-step-x\">Osu\u0161ite piletinu, utrljajte marinadu sa obe strane i pod opu\u0161tenu ko\u017eu, pokrijte i dr\u017eite 4 sata u fri\u017eideru. <span class=\"gj-cue\">Cela povr\u0161ina, zglobovi i deblji deo grudi ravnomerno su oblo\u017eeni.<\/span><\/p><\/div><\/li><\/ol><p class=\"gj-stage\">Kasava<\/p><ol class=\"gj-steps\"><li><div><p class=\"gj-step-t\">Skuvajte kasavu<\/p><p class=\"gj-step-x\">Prelijte potpuno olju\u0161tene \u0161tapi\u0107e sve\u017eom vodom i kuvajte 20\u201325 minuta. <span class=\"gj-cue\">No\u017e ulazi lako, ali \u0161tapi\u0107i ostaju celi; sirova kasava se ne jede.<\/span><\/p><\/div><\/li><li><div><p class=\"gj-step-t\">Osu\u0161ite kasavu<\/p><p class=\"gj-step-x\">Ocedite, bacite vodu i ostavite \u0161tapi\u0107e 10 minuta da ispare. <span class=\"gj-cue\">Povr\u0161ina izgleda suvo i blago kredasto.<\/span><\/p><\/div><\/li><li><div><p class=\"gj-step-t\">Pr\u017eite u turama<\/p><p class=\"gj-step-x\">Zagrejte ulje na 175 \u00b0C. Pr\u017eite kasavu 5\u20137 minuta, ocedite i posolite. <span class=\"gj-cue\">Ivice su hrskave i bledozlatne, centar mekan.<\/span><\/p><\/div><\/li><\/ol><p class=\"gj-stage\">Ro\u0161tilj i serviranje<\/p><ol class=\"gj-steps\"><li><div><p class=\"gj-step-t\">Pecite indirektno<\/p><p class=\"gj-step-x\">Zagrejte poklopljen ro\u0161tilj za dve zone. Piletinu polo\u017eite kostima nadole iznad srednje indirektne toplote i pecite 20 minuta. <span class=\"gj-cue\">Donja strana je zape\u010dena, a zglobovi po\u010dinju da popu\u0161taju.<\/span><\/p><\/div><\/li><li><div><p class=\"gj-step-t\">Zapecite ko\u017eu<\/p><p class=\"gj-step-x\">Okrenite ko\u017eom nadole iznad umerene direktne toplote 10\u201315 minuta, pomeraju\u0107i je pri plamenu. Okrenite i zavr\u0161ite indirektno jo\u0161 10 minuta. <span class=\"gj-cue\">Ko\u017ea ima tamne tragove bez gorke izgorele kore.<\/span><\/p><\/div><\/li><li><div><p class=\"gj-step-t\">Proverite i odmorite<\/p><p class=\"gj-step-x\">U najdebljem delu grudi i unutra\u0161njem karabatku proverite najmanje 74 \u00b0C, zatim odmorite piletinu 10 minuta. <span class=\"gj-cue\">Sokovi uz zglob su bistri, a obe ta\u010dke imaju najmanje 74 \u00b0C.<\/span><\/p><\/div><\/li><li><div><p class=\"gj-step-t\">Napravite salatu i sos<\/p><p class=\"gj-step-x\">Paradajz i luk pome\u0161ajte sa 20 ml limete i 2 g soli. U \u010distoj \u010diniji spojite gindungo, beli luk, preostalih 20 ml limete i 20 ml ulja. <span class=\"gj-cue\">Salata je sjajna bez velike bare soka, a sos svetlocrven i \u010dist.<\/span><\/p><\/div><\/li><\/ol><\/div>\n<div class=\"gj-prose\"><div class=\"gj-sec\"><span class=\"gj-serif\">IV.<\/span><h2>Serviranje, \u010duvanje i prakti\u010dne napomene<\/h2><\/div><h3>Serviranje<\/h3><p>Odmorenu piletinu podeliti na \u0161est porcija i slu\u017eiti sa pr\u017eenom kasavom, salatom od paradajza i luka i malom koli\u010dinom sosa. Dodatni sos ostaviti odvojeno zbog ja\u010dine gindunga.<\/p><h3>\u010cuvanje i podgrevanje<\/h3><p>Piletinu i kasavu staviti u fri\u017eider u roku od 2 sata. Piletinu \u010duvati 3\u20134 dana, kasavu 2 dana. Meso podgrejati do 74 \u00b0C, a kasavu vratiti u vrelu rernu ili fritezu na vazduh.<\/p><h3>Varijacije i zamene<\/h3><p>Bez ro\u0161tilja piletina mo\u017ee da se pe\u010de na re\u0161etki u rerni na 220 \u00b0C uz proveru 74 \u00b0C. Kasava mo\u017ee ostati samo kuvana; tada se izostavlja ulje za pr\u017eenje i nutritivni prora\u010dun se menja.<\/p><h3>Saveti iz test kuhinje<\/h3><p>Spljo\u0161tavanje ujedna\u010dava debljinu. Piletinu pomerati izme\u0111u dve zone umesto stalnog smanjivanja toplote. Sve\u017ei sos nikada ne praviti od marinade koja je dodirivala sirovo meso.<\/p><h3>Potrebna oprema<\/h3><p>Poklopljen ro\u0161tilj omogu\u0107ava dve zone; termometar proverava grudi i karabatak; duboka \u0161erpa dr\u017ei stabilnih 175 \u00b0C za kasavu; blender ili avan pravi grubu marinadu.<\/p><\/div>\n<div class=\"gj-nutri\"><div class=\"gj-sec\"><span class=\"gj-serif\">V.<\/span><h2>Nutritivne vrednosti po porciji<\/h2><\/div><dl class=\"gj-nutri-row\"><div><dt>Kalorije<\/dt><dd>\u2248 865 kcal<\/dd><\/div><div><dt>Ugljeni hidrati<\/dt><dd>\u2248 59 g<\/dd><\/div><div><dt>Proteini<\/dt><dd>\u2248 40 g<\/dd><\/div><div><dt>Masti<\/dt><dd>\u2248 51 g<\/dd><\/div><div><dt>Vlakna<\/dt><dd>\u2248 4 g<\/dd><\/div><div><dt>Natrijum<\/dt><dd>\u2248 1240 mg<\/dd><\/div><\/dl><p class=\"gj-nutri-cap\"><b>Veli\u010dina porcije:<\/b> 1\/6 piletine sa oko 130 g kasave i salatom. <b>Klju\u010dni alergeni:<\/b> Nema glavnih deklarisanih alergena. Vrednosti su pribli\u017ene procene zasnovane na standardnim referentnim podacima; stvarne vrednosti zavise od proizvo\u0111a\u010da, obrade, zadr\u017eavanja ulja i porcionisanja.<\/p><\/div>\n<div class=\"gj-close\"><p class=\"gj-serif\">\u017dar daje koru, indirektna toplota kuva meso, a \u010dist sos ostaje odvojen od sirove marinade.<\/p><p>Ovaj tanjir tra\u017ei koordinaciju, ne komplikovane sastojke. Piletina zavr\u0161ava bez presu\u0161ivanja, kasava dobija hrskave ivice tek posle kuvanja, a sve\u017ea salata i limeta preseku bogatstvo pe\u010denog mesa.<\/p><\/div>\n<\/article>\n<script type=\"application\/ld+json\" id=\"recipe-schema-sr-angola-galinha-grelhada-cafrial\">{\"@context\":\"https:\/\/schema.org\",\"@type\":\"Recipe\",\"name\":\"Galinha Grelhada Cafrial sa gindungom i limetom uz pr\u017eenu kasavu\",\"description\":\"Spljo\u0161tena cela piletina marinira se gindungom, belim lukom, limetom i uljem, zatim pe\u010de na dve zone ro\u0161tilja i slu\u017ei sa pr\u017eenom kasavom, sve\u017eom salatom i odvojenim ljutim sosom.\",\"inLanguage\":\"sr\",\"image\":[\"https:\/\/travel-helper.b-cdn.net\/wp-media-folder-travel-s-helper\/wp-content\/uploads\/2026\/07\/Galinha-Grelhada-Cafrial-2.webp\",\"https:\/\/travel-helper.b-cdn.net\/wp-media-folder-travel-s-helper\/wp-content\/uploads\/2026\/07\/Galinha-Grelhada-Cafrial-3.webp\",\"https:\/\/travel-helper.b-cdn.net\/wp-media-folder-travel-s-helper\/wp-content\/uploads\/2026\/07\/Galinha-Grelhada-Cafrial-1.webp\"],\"author\":{\"@type\":\"Organization\",\"@id\":\"https:\/\/travelshelper.com\/#organization\",\"name\":\"Travel S Helper\",\"url\":\"https:\/\/travelshelper.com\"},\"recipeCuisine\":\"Angolska\",\"recipeCategory\":\"Glavno jelo\",\"cookingMethod\":\"Mariniranje, pe\u010denje na ro\u0161tilju, kuvanje i pr\u017eenje\",\"keywords\":\"galinha grelhada cafrial,piletina sa ro\u0161tilja,gindungo,pr\u017eena kasava,piri-piri,limeta\",\"prepTime\":\"PT35M\",\"cookTime\":\"PT50M\",\"totalTime\":\"PT5H25M\",\"recipeYield\":\"6 porcija\",\"nutrition\":{\"@type\":\"NutritionInformation\",\"calories\":\"865 kcal\",\"carbohydrateContent\":\"59 g\",\"proteinContent\":\"40 g\",\"fatContent\":\"51 g\",\"fiberContent\":\"4 g\",\"sodiumContent\":\"1240 mg\",\"servingSize\":\"1\/6 piletine sa oko 130 g kasave i salatom\"},\"recipeIngredient\":[\"1.800 g cele piletine, rase\u010dene du\u017e le\u0111a i spljo\u0161tene\",\"25 g sve\u017eeg crvenog gindunga ili piri-pirija, grubo seckanog\",\"25 g belog luka, grubo seckanog\",\"80 ml sve\u017ee ce\u0111enog soka limete\",\"30 ml neutralnog ulja\",\"12 g kuhinjske soli\",\"2 g mlevenog crnog bibera\",\"800 g slatke kasave, potpuno olju\u0161tene, bez srednjeg vlakna, u \u0161tapi\u0107ima\",\"1.000 ml neutralnog ulja za pr\u017eenje\",\"2 g soli za kasavu\",\"300 g zrelog paradajza, se\u010denog\",\"120 g crvenog luka, tanko se\u010denog\",\"20 ml soka limete za salatu\",\"2 g soli za salatu\",\"15 g gindunga za sos, sitno seckanog\",\"10 g belog luka za sos, fino narendanog\",\"20 ml soka limete za sos\",\"20 ml neutralnog ulja za sos\"],\"recipeInstructions\":[{\"@type\":\"HowToSection\",\"name\":\"Marinada\",\"itemListElement\":[{\"@type\":\"HowToStep\",\"name\":\"Napravite marinadu\",\"text\":\"Izmiksajte gindungo, beli luk, limetu, ulje, so i biber u grubu crvenu pastu. 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Pr\u017eite kasavu 5\u20137 minuta, ocedite i posolite. Ivice su hrskave i bledozlatne, centar mekan.\"}]},{\"@type\":\"HowToSection\",\"name\":\"Ro\u0161tilj i serviranje\",\"itemListElement\":[{\"@type\":\"HowToStep\",\"name\":\"Pecite indirektno\",\"text\":\"Zagrejte poklopljen ro\u0161tilj za dve zone. Piletinu polo\u017eite kostima nadole iznad srednje indirektne toplote i pecite 20 minuta. Donja strana je zape\u010dena, a zglobovi po\u010dinju da popu\u0161taju.\"},{\"@type\":\"HowToStep\",\"name\":\"Zapecite ko\u017eu\",\"text\":\"Okrenite ko\u017eom nadole iznad umerene direktne toplote 10\u201315 minuta, pomeraju\u0107i je pri plamenu. Okrenite i zavr\u0161ite indirektno jo\u0161 10 minuta. Ko\u017ea ima tamne tragove bez gorke izgorele kore.\"},{\"@type\":\"HowToStep\",\"name\":\"Proverite i odmorite\",\"text\":\"U najdebljem delu grudi i unutra\u0161njem karabatku proverite najmanje 74 \u00b0C, zatim odmorite piletinu 10 minuta. 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