Tips on how to marinate chicken for barbecue will be useful to anyone who likes to cook tender aromatic meat outdoors. Today several are known good recipes marinade for chicken, which can improve the quality and increase the nutritional value of dishes. The best of them are collected in our selection.
The classic recipe includes a minimum of products. Ingredients: 2 chicken carcasses, 6-7 onions, a mixture of black and red ground pepper, salt to taste.
- Chickens are cut into medium pieces. Each of them is smeared with salt and pepper.
- The onions are cut into half rings, after which they knead well with their fingers to let the juice flow.
- Meat is laid out on a thick pillow of vegetables. Further, the prepared products alternate in layers.
- The “tower” always ends with a bow.
Under the lid in the cold, the mass will marinate for 3-5 hours.
With added vinegar
This option can be called the second classic recipe. Most often, chicken skewers are soaked with the addition of vinegar. Ingredients for 1.5 kg of poultry: 8 large spoons of purified water, table salt, 2-3 onions, a large spoon of sugar, 4 large spoons of table vinegar.
- The chicken is washed, dried and coarsely chopped.
- Each individual piece of meat is salted and placed in a deep bowl.
- The onion is rubbed on a coarse grater, after which it is mixed with chilled water. Sugar and vinegar are added to the resulting marinade. They are filled with chicken.
It is desirable that the bird stays in the resulting mixture all night.
With onion
Onions are used to soften chicken fibers, make the bird more tender, softer, and of course saturate it with a unique aroma. You need to take a vegetable in large quantities. Ingredients for 1 kg of chicken: 600 g of white onion, special seasonings for barbecue, salt.
- The chicken is cut into large pieces.
- All onions are peeled, washed and rubbed on a coarse grater. The vegetable mass is sprinkled with seasonings and salted, after which it needs to completely cover the meat pieces.
- It is enough for the chicken to lie in the marinade for an hour.
So that the onion does not burn during the cooking process, it is brushed off the meat pieces with a brush just before frying.
Tomato marinade for chicken
Such a marinade will give the dish a special oriental touch. Ingredients for 6 chicken drumsticks: a large spoonful of mustard, 130 ml of tomato juice, 2 large spoons of dried herbs, salt and a mixture of peppers.
- The chicken is folded into a wide roomy dish. Topped with dried herbs, salt and pepper. It is worth immediately lubricating the pieces with mustard. It also helps soften the meat.
- It remains to pour the barbecue tomato juice and leave for at least 4 hours.
If possible, leave the chicken in the marinade for 8-9 hours.
with mayonnaise
The fatter the mayonnaise, the tastier the marinade will be. Ingredients for 6 chicken legs: 8 large spoons of soy sauce, 220 g of mayonnaise, a large spoon of apple cider vinegar, 2 small. spoons of any seasoning, salt.
- The thighs are cut in half. The lower leg is separated from them. It is also worth removing excess skin, which can burn strongly on coals.
- Prepared pieces are added to the pan.
- For the marinade, vinegar, sauce, seasonings and mayonnaise are mixed. You have to be careful with salt. Mass with soy sauce is very easy to oversalt.
- The resulting mixture is poured over the chicken.
- Ideally, you should leave the bird in it all night. The minimum time is 3 hours.
This marinade recipe can be improved by adding mashed, skinless tomatoes.
With lemon and garlic
The spicy marinade will surely appeal to men especially. Ingredients for 700 g of chicken: 4-5 garlic cloves, 3 large spoons of lemon juice, red onion, salt, a pinch of sweet paprika, cinnamon and cumin.
- All seasonings are mixed and poured lemon juice. Crushed garlic goes there.
- Pieces of chicken are placed in a deep bowl and sprinkled with thin onion rings.
- The meat is poured with marinade and infused for a couple of hours in the cold.
Pieces of red pickled onion are delicious to fry with chicken.
Original wine marinade
For barbecue marinades, red wine is usually taken. It is best to choose a dry drink. Ingredients for 2 kg of chicken: 350-370 ml of wine, 2 lemons, 4 onions, rosemary greens, salt, ground black pepper.
- Pieces of chicken are put into an enameled bowl. It is best to rub them with salt and pepper.
- For the marinade, the onion is rubbed on a coarse grater. The juice of both lemons, wine is poured to it, chopped rosemary greens are poured.
- The bird is poured with marinade and mixed well.
- The kebab should be infused for at least 2-3 hours.
Instead of red, it is allowed to choose rosé wine.
soy sauce recipe
Any additions to the sauce will be superfluous. Therefore it is better to use classic version. Ingredients for 2 kg of chicken: 680 ml of water, 2 large spoons of soy sauce, 80 ml of lemon juice, 3 small. tablespoons of salt, 35 g of ground black pepper, 4-5 garlic cloves.
- Preparing this marinade is very easy. All you need to do is add all the listed ingredients to the water.
- Garlic is preliminarily passed through a press.
- The kebab will marinate for at least 3 hours.
Especially delicious dish it will turn out if the chicken is not just poured with a mixture from above, but also injected with a small amount of it into each piece with a syringe.
On mineral water
Mineral water is taken carbonated. A salty drink will work too. Products for 2 kg of chicken: 970 ml mineral water, 3 white onions, a large spoonful of refined oil, salt, ground black pepper.
- Mineral water is mixed with oil.
- Pieces of meat are poured with liquid.
- Salt, pepper and onion rings are sprinkled on top of the ingredients.
- After thorough mixing, the kebab is put under oppression in the cold.
The minimum marinating time is 3 hours.
On kefir
Fatty kefir makes chicken tender. Products for 1.5 kg of poultry: half a liter of kefir, a couple of garlic cloves, 2-3 onions, salt, a special mixture of seasonings for barbecue.
- The chicken is washed, dried and divided into portions.
- Each slice is salted, rubbed well with seasonings and crushed garlic.
- Pieces of chicken are sprinkled with onions, cut into rings.
- It remains to pour the ingredients with kefir and mix. The container with the barbecue is covered with plastic wrap.
In the marinade on kefir, chicken should stand for at least 3-4 hours. Ideally, the whole night.
Quick marinade for chicken skewers
If you need to prepare chicken for frying very quickly, then you should use this "accelerated" recipe. Ingredients for 3 legs: 3 large onions, salt, 2 large spoons of wine vinegar.
- Portioned pieces of chicken are added.
- The onion is cut into thin rings and poured out to the bird.
- All ingredients are poured with vinegar and mixed well. By the way, instead of wine it is allowed to use an apple component.
It is enough to marinate the mass for no more than 1.5 hours.
For chicken wings on beer
Ready barbecue will be a great snack for "foamy". Products for 1 kg of wings: 1 tbsp. high-quality light beer, a large spoonful of crushed coriander, red hot peppers on the tip of a knife, a large spoonful of Adyghe salt.
- Washed and dried with paper towels, the wings are poured with cold beer.
- The mass is slightly salted, coriander and red pepper are added to it.
- After stirring, the chicken is left in the liquid for a couple of hours.
Poultry according to this recipe can even be cooked in the oven, spreading on an oiled baking sheet.
Mustard lemon marinade
Another successful marinade for chicken skewers is also prepared on the basis of freshly squeezed lemon juice. Ingredients for 2 kg of chicken: a large spoonful of soy sauce, the same amount of mustard and natural bee honey (liquid), 2 garlic cloves, 2 large spoons vegetable oil, universal seasoning for meat, salt.
- Mixed in a deep bowl soy sauce and oil.
- Mustard, honey, crushed garlic, salt, seasoning are added to the future marinade.
- The chicken is cut into large slices, washed and dried with a paper towel.
- Chicken pieces are poured over the resulting savory mixture. The bird is marinated for at least 8 hours.
It is delicious to cook such chicken both on skewers, on the grill or in the oven. In any case, a very successful tender dish will turn out.
Good day!
Just yesterday, once again, I cooked chicken skewers, so I will gladly share delicious recipe. I'm cooking chicken kebab very often, everything is already debugged to the smallest detail :)
Chicken skewers are very easy to prepare, and the result will be very good! So let's go...
How to choose meat for chicken barbecue:
It is best to use thighs and drumsticks, the rest of the chicken carcass is not so well suited for barbecue. Both thighs and drumsticks are sold separately at almost any grocery store. Also, you can take the legs, but in this case it is better to cut them into thighs and shins (if this is not done, the barbecue will take longer to cook and it will burn). Buy only fresh chilled (not frozen) pieces, otherwise the kebab will not turn out juicy and tasty.
Preparing meat for barbecue chicken:
You will need: onion, garlic, salt, black pepper, (optional) red hot pepper, (optional) any chicken seasoning, (to taste) soy sauce.
- Take a bowl of the right size (so that all the chicken pieces fit in it and leave about 40% of the free space).
- Finely chop the onion so that it covers the entire bottom of the bowl with a thick layer. Crush the garlic there and pour a little soy sauce.
- Take each piece of chicken and season it with salt, pepper, seasoning and the mixture from the bowl.
- Put the pieces back in the bowl and let them stand for 2-3 hours (can be left overnight in the refrigerator).
- Before cooking, arrange the pieces on a wire rack, preferably so that they do not touch each other. Sprinkle generously with salt (preferably coarse) and black pepper.
Roast chicken skewers:
1. Prepare the coals properly. The easiest way is to buy ready-made coals and kindling. Pour the coals into the brazier (up to about half the volume of the brazier), pour plenty of kindling and set it on fire. Stir the burning coals every 5 minutes, they will be ready as soon as they stop burning. We need embers without open fire, they look something like this:
Before you start cooking chicken skewers, be sure to take care of the water with which you will extinguish the leaking fat. You can take a bottle of water or a special spray bottle.
2. Now the most difficult part begins, you need to cook chicken skewers, but do not burn it. Put the grate on the fire, turn it over every 10-15 seconds:
Fat will constantly flow out of the chicken and light up, extinguish it with pre-prepared water.
3. Cooking time for chicken skewers according to my recipe is about 20 minutes. This time may vary slightly up or down, depending on the weather and the quality of the cooked coals.
When ready, the pieces will acquire a characteristic golden hue. The skin may burn a little, but not all of it (if you turned the grate often enough). To accurately determine that the kebab is ready, take a knife and pierce 2-3 of the thickest pieces through. If there is only juice inside and there is no hint of blood, everything is ready.
Transfer the cooked chicken skewers to a large plate and serve.
Bon Appetit!
If you have any questions or need clarification - The site's team of experts is always happy to help you!
To prepare delicious barbecue from chicken, choose chilled rather than frozen meat - it should have a pleasant smell and a pale pink color interspersed with pale yellow fat. If you still had to use frozen meat, it should be defrosted gradually on the bottom shelf of the refrigerator, but in no case in the microwave or in warm water, as this may lose tenderness. As for the age of the bird, it is best if they are young chickens - in this case, with a minimum of manipulations, you will get a tender and juicy barbecue. Chickens suitable for barbecue have an average weight of 800 g to 1.2 kg, they have a rounded elastic breast and a skin of a delicate cream shade. You should refuse to buy old birds, since such meat requires a long heat treatment.
For barbecue, you can use any part of the chicken - breast, wings, thighs, drumstick, and sometimes even the back. It should be noted that the fillet skewers may turn out to be dryish, but this problem can be solved when using the right marinade and enough time to marinate the meat. Perhaps the most delicious and juicy kebab is obtained from chicken thighs, but still real master can create cooking masterpiece from any parts of the chicken carcass. If you plan to cook barbecue on the grill, the most suitable option in this case is to chop the chicken carcass into portions. Tip on the note - even if you do not plan to eat chicken skin, it is best to cook kebab with it, as the skin gives some of the fat to the meat and protects the chicken meat from drying out. In this case, you should carefully monitor the barbecue, as this very skin can treacherously burn.
Tender chicken meat perfectly absorbs the aromas of marinade, herbs and spices, so the versatility of this type of meat allows you to combine with it almost any marinade and a wide variety of seasonings. In this matter, the decisive word remains only for your taste preferences. Someone likes a simple mayonnaise-based marinade, someone likes “peppered” meat, and someone likes exotic versions of marinades with soy sauce and tropical fruits. Whatever you choose, do not hesitate - chicken meat will endure everything. In this regard, it can be considered an ideal basis for culinary experiments and realization of gastronomic fantasies. Most importantly, make sure your chicken marinates for a sufficient amount of time so that all the flavors and ingredients have time to absorb into the meat. Marinating a chicken usually takes an average of 2 to 4 hours, but the longer the time the meat is in the marinade, the softer it will turn out. If you like to marinate meat in vinegar, keep in mind that only natural-based vinegars, such as wine or apple vinegar, are suitable for chicken - table vinegar will make a tough “sole” out of a tender chicken. Still, it is best to replace the vinegar with lemon juice. Special advice for chicken breast- for its preparation, choose fatter marinades, since this part of the meat itself is dry.
In the presence of good coals chicken skewers are fried for about 15-20 minutes. Since chicken meat cooks very quickly, turn the kebab every 3-5 minutes. And finally, remember that starchy foods, such as potatoes, served with barbecue interfere with the normal digestion of meat, so it is best to eat barbecue with fresh herbs, cucumbers, tomatoes, bell pepper, cabbage, onion and green beans. Now let's take a look at the recipes.
Chicken skewers marinated in mayonnaise and mustard
Ingredients:
200 g mayonnaise,
4 tablespoons of mustard,
1 tablespoon ground turmeric
salt and ground black pepper to taste,
1.5 kg chicken meat.
Cooking:
In a bowl, mix all the ingredients of the marinade to obtain a homogeneous consistency. Evenly grease the resulting marinade chicken meat and marinate in the refrigerator for 3 to 8 hours.
Chicken skewers in kefir-garlic marinade with onions
Ingredients:
400 ml of kefir,
5-6 garlic cloves,
2 bulbs
2 teaspoons hops-suneli,
1 1/2 teaspoons salt
2 kg chicken.
Cooking:
Pour kefir into a large bowl. Add garlic passed through a press, onion cut into half rings, salt and spices. Mix. Put the prepared chicken meat in a bowl and mix well with your hands to evenly coat the chicken with the marinade. Put the covered bowl in the refrigerator to marinate for 4-5 hours, then fry the kebab.
Chicken skewers in lemon mustard marinade
Ingredients:
1/2 cup lemon juice,
3 tablespoons of mustard,
3 garlic cloves,
80 g sugar or 2 tablespoons honey
6 tablespoons vegetable or olive oil
1 1/2 teaspoons salt
ground black pepper to taste
1 kg of chicken meat.
Cooking:
Pass the garlic through a press and mix with lemon juice, mustard, sugar, salt and black pepper. Pour in the oil and beat until smooth. Put chicken meat in a bowl, mix thoroughly with your hands, cover and refrigerate for 3-4 hours or overnight, after which you can start cooking barbecue.
Chicken skewers in grapefruit marinade
Ingredients:
1/3 cup freshly squeezed grapefruit juice
leftover pulp from a squeezed grapefruit,
2 tablespoons soy sauce,
2 cloves of garlic
500 g chicken meat.
Cooking:
In a bowl, mix grapefruit juice, grapefruit pulp, soy sauce and minced garlic. Marinate the chicken in the resulting mixture for several hours, then cook the barbecue.
Oriental chicken skewers
Ingredients:
150 ml soy sauce
1-2 teaspoons of honey
3 garlic cloves,
1 teaspoon grated ginger,
1 teaspoon vegetable oil
1/2 teaspoon pepper mixture
1 kg of chicken meat.
Cooking:
Rinse chicken meat cold water and pat dry with paper towels, then cut into pieces. Mince or press the garlic and mix with the rest of the marinade ingredients in a large bowl. Place the chicken in a bowl and toss to make sure all the meat pieces are evenly coated with the marinade. Cover bowl and refrigerate for several hours or overnight. Fry the skewers until golden brown. If desired, the finished kebab can be sprinkled with sesame seeds.
Chicken skewers marinated in yogurt
Ingredients:
6-7 tablespoons plain yogurt
4 tablespoons vegetable or olive oil
3 tablespoons lemon juice,
2 teaspoons chicken seasoning
1 teaspoon ground chili pepper
salt and ground black pepper to taste
500 g chicken meat.
Cooking:
Mix all the ingredients for the marinade in a bowl. Place shredded chicken into a bowl and mix well. Cover the bowl and marinate in the refrigerator for 4 hours or overnight. Thread chicken onto skewers alternately with onions and fry.
Chicken skewers in tomato marinade
Ingredients:
3 tablespoons tomato paste or 5 tablespoons ketchup
2 bulbs
3 garlic cloves,
2 teaspoons dried thyme,
2 teaspoons dried oregano
1 teaspoon ground coriander,
1 teaspoon ground nutmeg
100 ml lemon juice,
80 ml vegetable oil,
1/2 teaspoon salt
700-800 g of chicken meat.
Cooking:
Mix all the ingredients for the marinade with food processor or blender until smooth. Immerse the chicken meat in the resulting marinade and mix with your hands. Cover the container with the chicken and marinate in the refrigerator for 4 to 8 hours.
With proper preparation, chicken kebab can give odds even to pork kebab, which is considered the leader in its palatability. Follow our advice, show a little imagination and always cook with pleasure - and then, we are sure, an excellent result will not be long in coming. Bon Appetit!
Barbecue chicken is difficult to spoil with a marinade, not even the most successful one. It always turns out juicy, with a golden crust, fragrant, melting in your mouth. And yet, in order not to spoil the product and to make the barbecue in nature a success, let's remember the stages of cooking and marinating chicken meat for barbecue.How to cook chicken skewers
Step 1. Cut the chicken or its parts into portions. The most tender thing in barbecue is not white meat. And the meat from the thighs, drumsticks, wings.
Step 2. We marinate the chicken in the marinade, several types of which we will offer below.
Step 3 We maintain the required time for a separate marinade. We put the chicken on skewers.
Step 4. We fry the chicken on birch wood, which can be kindled with birch bark. Firewood from fruit trees is also suitable. Or you can ignite ordinary purchased coals packaged in bags.
Step 5. We are waiting for the firewood to burn to the coals and they turn red. We lay out tightly skewers with chicken on reddened coals.
Step 6. Fry the chicken skewers, turning the skewers every three minutes. We check with a toothpick or other sharp object whether the meat is ready. If light juice is released inside the meat during a puncture, and the chicken is browned on top, the kebabs are ready. If the juice is reddish, with an admixture of blood, then this means that the chicken skewers are not yet ready. You need to fry it a little more.
Marinade 1. The most simple. You need to insist the chicken in this way all night in the refrigerator. In the evening, chicken pieces are smeared with mayonnaise sauce. This is how it should be prepared. Garlic + salt + pepper is squeezed into mayonnaise through a garlic press. A saucepan with chicken treated with sauce is placed in the refrigerator. The next morning you can make chicken skewers.
Marinade 2. Salt + ground pepper+ juice of half a lemon or half a glass grape vinegar or half a glass of white wine. In such a marinade, the chicken can be kept for only half an hour and you can string the meat on skewers.
Marinade 3. Chopped onion + mayonnaise + ketchup in equal proportions + two tablespoons of vegetable oil + barbecue seasonings + salt + pepper. Infuse meat in such a marinade for 1-3 hours.
Marinade 4. Chopped onion + chopped oregano + beer + salt + pepper. And this mixture requires a long marination in the refrigerator up to 8-10 hours.
Marinade 5. Kefir of any fat content + grated garlic + salt + pepper + chopped onion. To withstand the chicken, filled with such a sauce, you need two hours on the table and you can string the meat on skewers or skewers.
In the summer, many city dwellers try to go out into the countryside as soon as possible. And most the best dish for a picnic is a barbecue. It can be prepared from different types of meat, including chicken. But just buying poultry meat is not enough, you need to properly marinate the chicken skewers to make the dish really tasty.
For barbecue, it is better to purchase chilled rather than frozen chicken. If only a frozen product is available, then it is necessary to allow the meat to gradually thaw, it is necessary to defrost in the refrigerator. It is not recommended to immerse the bird for defrosting in hot water or use a microwave oven for this purpose.
You can buy both whole carcasses and individual parts of the bird. In the first case, the chicken will have to be cut by yourself. All parts of the bird can be used for barbecue.
- It can be a fillet, and you can take not only the breast. The fillet from the thighs turns out to be even more juicy on the grill.
- You can take a thigh or legs for baking, they are strung on skewers as a whole.
- It turns out delicious, wings baked on the grill. And so that the wings do not rotate during frying, they are strung on two skewers at the same time.
- 1 kg of chopped chicken (you can take drumsticks or thighs);
- 350 gr. Luke;
- 3.5 tablespoons of table vinegar (9%);
- 7 tablespoons of water;
- 1 teaspoon of sugar;
- three quarters of a tablespoon of salt (or to taste);
- 0.5 teaspoon ground black pepper.
We clean the onion and divide it into two parts. We cut one part into circles about 0.7-0.8 cm thick, cut carefully, trying not to break the circles into rings. Chop up the second part. Previously, a fine grater was used for this purpose, but many tears had to be shed in the performance of this work. Therefore, it is better to go the simpler way and use a blender.
Mix the onion puree with the chicken, trying to rub the onion gruel into the pieces of the bird. Prepare the marinade - mix water with vinegar, salt and sugar. In a marinating dish, lay out the onion mugs and chicken pieces in layers. Pour the products with marinade, pepper. You need to keep the chicken in the marinade for 2 to 8 hours, the dishes with prepared foods should be kept in the refrigerator.
We pepper the pickled chicken and string it on skewers, alternating with onion circles. Roast on the grill. You can fry chicken without skewers by laying it on a barbecue grill.
The easiest recipe for barbecue chicken thighs with mineral water
You can marinate chicken in. Water can be any, the main thing is that it be carbonated. Namely, gas bubbles perform the functions of softening the meat fibers. There are many options for marinade on mineral water, we offer the simplest recipe.
- 1.5 kg of chicken thighs;
- 2 large onions;
- 1 lemon;
- 2 tablespoons of suneli hops;
- salt and black pepper to taste.
For cooking barbecue, it is better to take small thighs without part of the ridge. If legs are used, then they must be divided into shins and thighs, and longitudinal bones should be removed from the thighs. It is better to cut large pieces of chicken into 2-4 parts, you should get pieces with a side length of about 5 cm.
We clean the onions from the husk and cut them first in half, and then into not too thin half rings. We spread the onion in a deep bowl, sprinkle with salt and pepper and knead well with our hands so that as much juice as possible stands out.
Put the prepared chicken pieces on top of the onion, sprinkle with spices. We cut the lemon in half, cut off 3-4 thin circles from one of the halves, and squeeze the juice from the remaining fruit. We spread the lemon circles and pour in the juice, then add carbonated mineral water. Cover the dish with a lid and leave for 8 hours in the refrigerator.
Spicy chicken wings marinated with adjika for 2 hours
lovers spicy dishes like chicken skewers marinated in adjika. You can buy this seasoning at the store or make your own. If you are not making preparations for the winter, then cook homemade adjika stand the day before marinating the chicken.
For the marinade:
- 500 gr. tomatoes;
- 120 gr. red bell pepper;
- 1 chili pepper;
- 1 head of garlic;
- 0.5 cups of sugar;
- 0.5 teaspoon of suneli hops;
- 50 ml of vinegar (9%);
- salt to taste
Or 0.5 liters of finished adjika.
In addition, you will need:
- 2 kg chicken wings or drumstick;
- 1 tablespoon barbecue seasoning.
To prepare adjika, we wash the vegetables. We clean the pepper, cut the stalks and cut into 4-6 pieces. Cut the tomatoes into medium-sized pieces. We grind all the vegetables with the addition of peeled garlic and chili peppers peeled from seeds in a blender or meat grinder. Add to vegetable puree sugar, salt, spices and vinegar. We let the mass brew and use it to marinate the chicken.
Advice! If the adjika turned out to be too much, then it can be served with chicken barbecue as a cold sauce.
We wash chicken wings or drumsticks, sprinkle with spices for barbecue and pour adjika, mix everything thoroughly. Marinate for at least 2 hours.
Chicken marinade with apple cider vinegar
If the taste is pickled in table vinegar seems sharp, you can marinate the meat in apple cider vinegar and vegetable oil. And for spice, you can add garlic and spices.
- 1 kg chicken fillet;
- 2 tablespoons of apple cider vinegar;
- 2 tablespoons of soy sauce;
- 4 tablespoons of any refined vegetable oil;
- 1 tablespoon barbecue spice mix
- 2 cloves of garlic.
Mix the soy sauce in a separate bowl. apple cider vinegar, add vegetable oil and add spices. We clean the garlic, pass it through a press and add it to the marinade. We stir.
Read also: Armenian shish kebab – 8 recipes + sauce
We wash the fillet, cut it into cubes with a side length of 4-5 cm. You don’t need to make too small pieces, they will turn out dry. We mix the fillet pieces with the prepared marinade, mix very carefully so that the fillet is covered with sauce on all sides. You can keep the chicken in the marinade for a short time, two hours will be enough. But you can put a bowl of pickled fillet in the refrigerator overnight.
Advice! To prepare this marinade, you can use not only apple, but also wine or balsamic vinegar. The dish will acquire other taste and aromatic shades.
How to marinate chicken skewers for kids
Shish kebab is loved not only by adults, but also by kids, and it is chicken kebab that is best suited for children. But, of course, a recipe for children should not contain hot spices. A marinade with mineral water and vegetable oil is perfect. Chicken in this marinade is soft and juicy.
- 1.5 kg of chicken;
- 0.5 kg of onions (it is better to use red or white onions, they are less spicy);
- 1 liter of sparkling water;
- 50 ml of vegetable oil;
- salt to taste.
For cooking barbecue for children, it is better to use fillets - from the breast or from the thighs. The fillet should be cut into pieces of medium size.
Then you need to peel the onion and cut it into large rings, mix the onion with the meat, add salt, you can lightly pepper. Then pour vegetable oil into the meat, mix well again. Finally, pour in sparkling water, cover the dishes with a lid and put it in the refrigerator for at least six hours, you can leave it overnight. After that, the kebab can be fried, during frying, you can periodically water the meat mineral water so that it doesn't dry out.
Shashlik marinated with mayonnaise
It is very easy to marinate chicken in mayonnaise. The skewers in this marinade are tender and tasty. Many consider mayonnaise to be an extremely harmful product, but if you cook this sauce at home from egg yolk, vegetable oil, lemon juice, mustard and spices, then there will be no harm to health. We will use the drumstick to cook the barbecue, but you can take other parts of the chicken.
- 2 kg drumstick;
- 6 bulbs;
- 150 gr. mayonnaise;
- salt, pepper, spices for barbecue to taste.
We wash the chicken. You do not need to remove the skin from the lower leg, it will help preserve the juiciness of the meat. If chicken skin is not eaten at home, then it will be possible to remove it from the finished barbecue.
We clean the bulbs. Grind 3 pieces to a puree state, for this it is best to use a blender. The remaining three pieces are cut into large rings.
We spread the chicken pieces in a spacious dish, sprinkle with spices and salt. Salt is added moderately, taking into account the fact that the mayonnaise is already salty. Add onion puree and mix well. Then add onion rings and put mayonnaise. Mix again.
You can marinate the chicken for only 1 hour, in this case, the dishes with meat should be left at room temperature. In the refrigerator, you can keep the chicken for up to 12 hours. Then we string the shins on skewers, threading them along the bone, and fry over the grill.
Marinade with soy sauce
Another version of the recipe, in which the chicken is marinated in soy sauce. For cooking, you can use any part of the bird.
- 1 kg chicken, cut into pieces;
- 1 large onion;
- 4 tablespoons of soy sauce;
- 2 tablespoons of olive (you can also sunflower) oil;
- 2 tablespoons of lemon juice;
- ground black pepper to taste.
We wash the chicken, dry it with napkins or paper towels. Place the chicken pieces in a large bowl. Sprinkle with pepper and add the onion cut into half rings, mix. Salt is not necessary, as the marinade contains soy sauce, and it is very salty.
Separately, mix soy sauce with lemon juice and oil, pour this mixture over the chicken pieces and mix. Leave to marinate for 2 hours at room temperature or 8-12 hours in the refrigerator. You can fry on skewers or on grills.
lemon marinade
Very delicious option- marinade for chicken skewers with lemon. The meat is soft, tender with a delicate and fresh aroma.
- 2 kg chicken, cut into portions;
- 2 lemons;
- 0.5 teaspoon black pepper, ideally freshly ground
- salt to taste.
We wash the chicken, dry it. Place in a bowl to be used for marinating.
Advice! In no case, do not use aluminum dishes for marinating. Best of all, glass or enamelware is suitable for this purpose. But there should be no cracks or chips on the enamel.
Wash both lemons well. Cut one in half and squeeze the juice out of it. Cut the second lemon into thin slices.
Advice! To get more juice from a lemon, it is recommended to pre-scald the fruit with boiling water.
Pepper chicken, pour over lemon juice and add lemon slices. We mix everything well. Let's put oppression on top. To do this, put a flat plate on top of the bird pieces and put a load on it, for example, a jar of water. Leave to marinate in the cold for at least 3 hours, you can keep longer - up to 12 hours. Fry on the grill or strung pieces on skewers.
Spicy chicken marinated in beer
Tender and spicy is chicken marinated in beer. To prepare the marinade, it is best to use "live" beer, if you use a pasteurized product, then the kebab will turn out to be less fragrant.
- 5 kg of legs;
- 1 liter of light beer;
- 1 lemon;
- 3 onions;
- 250 gr. mayonnaise, best of all, homemade;
- 2 tablespoons of seasoning for barbecue;
- salt and ground black pepper to taste.
We wash chicken legs. Cut along the joint, separating the lower leg. If desired, the protruding bone of the lower leg can be chopped off, but you can leave it. At the hips, you need to cut the spinal bone. You do not need to remove the skin, if you fry the chicken with the skin, then it turns out to be more juicy.
We put the chicken pieces in a bowl or other suitable dish. Onion cut into thin rings or halves of rings. Sprinkle with salt and pepper, add spices and mayonnaise. Stir, trying to rub the spices into the chicken pieces. Then we squeeze the juice from the lemon directly into the bowl with the meat and pour in the beer. Let marinate for 2-3 hours. It is not worth keeping the bird in this marinade for a very long time, it will get wet and become less tasty.
We string chicken pieces on skewers, fry over the grill. During frying, you can periodically sprinkle the meat with strained marinade.
Read also: Shish kebab in the oven on skewers - 14 recipes
Marinating chicken skewers in kefir
Chicken is often marinated in kefir, the meat softens well, thanks to the lactic acid contained in this product. And to give the chicken flavor, will use fragrant herbs and spices.
- 2 kg of wings or other chicken parts;
- 0.5 liters of kefir;
- 1 tablespoon chicken seasoning;
- 2 onions;
- salt, black pepper to taste;
- 1 bunch of greens.
We wash the chicken, dry them well, blotting with paper towels. We wash the greens, we will not cut it, so that later we can easily remove the branches from the marinade. Chopped greens give off flavor well, but they remain on the chicken pieces and burn during the frying process. Peel the onion and cut into rings.
Mix kefir with salt, add black pepper and spices for chicken, mix. Put the chicken pieces in a suitable dish, shifting them with onion rings and sprigs of parsley and dill. Pour the prepared kefir marinade and put in the refrigerator. We will marinate for at least 3-4 hours. You can leave the chicken in the marinade all night. Then we string the pieces on skewers and fry the chicken over hot coals. The chicken is fried quickly, so it is important not to overdry the kebabs.
mustard marinade
By marinating chicken in mustard, we get a fragrant and juicy kebab. You can use to make a marinade. different types ready-made mustard, each time you will get a slightly different taste and aroma.
As the second main ingredient, you can use natural thick yogurt, then the dish will turn out to be dietary. If calorie counting is not relevant, then you can replace yogurt with vegetable oil, the kebab will turn out to be very tender.
- 1.2-1.5 kg of chicken;
- 2-3 tablespoons of mustard;
- 2-3 tablespoons natural yogurt or vegetable oil;
- a mixture of dry aromatic herbs or a pinch of rosemary, marjoram, oregano and thyme;
- salt and allspice to taste.
Rinse the chicken, blot water droplets with paper towels. Divide the chicken into pieces, removing the spine with the back. You can also use separate parts of the chicken, such as thighs or wings.
We prepare the marinade by mixing mustard with yogurt or vegetable oil. Sprinkle the chicken with salt, aromatic herbs and allspice. Then pour in the marinade and mix well again, ensuring that the sauce completely covers each piece on all sides. It is enough to marinate the chicken for 2 hours, but you can leave it all night, it will not get worse.
Classic red wine marinade
Barbecue marinated in wine is a classic of the genre. For the preparation of the marinade, most often, red dry wine. And as the main ingredient, it is quite possible to use chicken.
- 6 chicken legs;
- 2 tablespoons of wine vinegar;
- 200 ml dry red wine;
- 1 onion;
- 2 cloves of garlic;
- 1 sprig of rosemary;
- 4 tablespoons of vegetable oil;
- 50 gr. olives (optional)
We divide the legs into parts, wash, dry. Peel the onion and garlic and chop coarsely. Onion - ringlets, garlic can be simply chopped coarsely. Mix vegetables and prepared chicken pieces. Sprinkle with salt and spices.
We heat vegetable oil in a frying pan or any other suitable dish, and dip rosemary leaves into it. Then pour hot fragrant oil into a bowl with chicken and vegetables, mix with a spoon. We mix wine and vinegar in a separate container, pour this mixture into the chicken. We stand the bird in the marinade from 3 to 12 hours.
We string chicken pieces on skewers and fry on the grill, periodically sprinkling with strained marinade. Put the finished skewers on a dish. We put on one pitted olive on each skewer.
Marinade with white wine
Here is another option for cooking chicken skewers in wine, but this time we will use white wine.
- 1 kg of chicken thighs or legs;
- 300 ml dry white wine;
- 1 onion;
- 3-4 cloves of garlic;
- 5-7 peas of allspice;
- 1 teaspoon of salt;
- 2 tablespoons of vegetable oil;
- 1 tablespoon chicken spices
Wash thighs and pat dry. If the thighs are sold with part of the back, then this vertical bone must be cut off. In the event that the legs are bought, then you must first separate the drumstick, and then cut off the spinal part from the thigh.
We put the prepared chicken in a container suitable for marinating. Sprinkle with spices and salt, mix well, rubbing the spices into the meat. Then drizzle the chicken with oil and wine. We chop the onion and garlic coarsely, the onions - with thick rings, the garlic - with thin flat plates. Add vegetables to the meat and mix well, preferably with your hands. We leave to marinate for at least 2-3 hours, but it is quite possible to leave for a day. Then fry on the grill or strung on skewers on the grill.
Chicken skewers in tomato marinade
Marinating chicken in tomato juice is easy. You can buy juice at the store or make your own at home from fresh tomatoes. If there was no juice at home, then you can take tomato paste and dilute it with boiled water to the consistency of juice.
- 1 chicken or 1.5 kg of chicken carcass parts (for example, drumsticks);
- 3 onions;
- 0.5 liters of tomato juice;
- 5 cloves of garlic;
- salt, spices for barbecue to taste;
- parsley to taste.
We wash the chicken and cut into pieces suitable for frying on the grill. We put the pieces of poultry in a suitable container and sprinkle with spices. Any spices can be used. Can be taken ready mix seasonings for barbecue, but you can make a set yourself, using your favorite spices.
We cut the onion into thick rings, and lay them on top of the pieces of the bird. Cut the garlic into thin slices. We tear the greens very coarsely with our hands. Large pieces of greens will then be easier to remove from chicken pieces. If parsley is left on the surface of the pieces, then the greens will burn when fried. We also put greens and garlic to the chicken.
Pour the products with tomato juice, in which salt was previously mixed to taste. Put under pressure and send the chicken to the refrigerator. Marinate 2 to 12 hours.
Marinade with ketchup
It is easy to cook chicken skewers by marinating poultry meat in ketchup. You can use homemade marinade. tomato sauce or store-bought, but good quality.
- 1 kg chicken fillet;
- 150 ml of ketchup;
- 2 onions;
- salt, ground black pepper to taste.
To begin with, chop the onion, you can cut it into thin half rings or just chop finely. Sprinkle the onion with salt and pepper, knead well with your hands so that the onion releases juice. Mix onion with chicken fillet, which was cut into fairly large pieces. Pour the ketchup over the chicken and mix well again.
Let the chicken marinate in the refrigerator. Pickling time can be from one hour to 1 day. Then you will need to string the fillet pieces on skewers and fry the kebabs on the grill with hot coals. The chicken is fried quickly, it is enough to cook it for about a quarter of an hour.
Chicken skewers with tomatoes
You can cook chicken skewers with tomatoes, fresh tomatoes we will use it for making marinade, as well as for frying with meat. It is best to use chicken fillet for this dish. Moreover, it is better to take the fillet from the thighs, the barbecue will turn out to be more juicy. From the chicken breast you get a diet barbecue.
Cut the fillet into fairly large pieces. Onions and tomatoes for frying must be chosen in the form of cylinders - elongated and narrow. Cream tomatoes are ideal. You can use any variety of tomatoes for the marinade.
