Marinade for chicken thighs for barbecue. Shish kebab in sour cream mustard sauce

Chicken skewers, probably as common on the grill as meat skewers. Not without reason, in any store selling meat, or in the meat rows on the market, you can find buckets with incomprehensible contents and with the proud inscription "Chicken kebab". Often fried on skewers, but in this case Let's talk about chicken skewers.

Let's make a reservation right away that a purchased chicken kebab is not at all what you should strive for. I can understand when suddenly it is very urgent to get some amount of already marinated meat - then a purchased bucket can help out. For example, the guests came very suddenly, and there was simply no time left to marinate the meat.

But still, if you are already going to fry the barbecue and know about it in advance - who is stopping you from making some efforts and completely cooking it yourself. Moreover, this is not difficult, and the whole preparation will take about 1 hour (based on 3-4 kilograms of chicken meat). Further, the barbecue will marinate on its own and will not require your attention, and even more so any actions.

For the chicken skewers you will need:

Based on approximately one kilogram of chicken meat.

• Chicken, or chicken ingredients. In this case, chicken thighs without a ridge.
• Onion. One medium bulb
• Garlic. 2-4 cloves.
• Odorless vegetable oil. Gram 40.
• Spices. 1 heaping teaspoon. Everyone chooses according to their taste. In my case, the spice mix consists of:
  • Chilli.
  • Paprika.
  • Coriander.
  • Black pepper.
  • Parsley.
  • Caraway.
  • Oregano.
  • Ginger.

  All the ingredients of the spice mixture were dry, and I just ground them a little in a mortar, not into dust, but rather mixed, and slightly crushed the large components.

• Black freshly ground pepper separately.

A few words about chicken meat.

I prefer to buy chicken thighs for barbecue. And no spine. There are at least three reasons.

First, chicken thighs are the softest and juiciest part of the chicken.

Secondly. In the thigh, if you bought it without a backbone, there is only one bone, and it is very easy to cut it out without slicing the meat too much.

And thirdly. there is enough meat in a chicken thigh to make from 2 to 4 more or less high-quality, convenient and fairly similar-sized pieces of meat for barbecue. The number of pieces depends entirely on the size of the thigh itself.

So let's take a chicken thigh. Very carefully, with a small and sharp knife, we cut out a bone from it. The piece of meat that remains after removing the bone is easily cut into two pieces, just in the place where this bone was originally. Each of these pieces, if the size allows, can be cut across in half again.

Now for the marinade. Chicken meat is a rather delicate product. And very well absorbs the aromas of spices and, already when frying, the aromas of coal smoke. So when marinating chicken meat for barbecue, you should remember this, and do not pour handfuls of spices. Just a little spice, onion and garlic is enough to get the right flavor of the meat, and at the same time not destroy the chicken's own taste.
This is why I rarely use wine or good grape vinegar as one of the marinade ingredients.

Marinating the meat for the chicken skewers

So, coarsely chop the onion and garlic. Press the garlic flat with the blade of a knife.

Put the onion and garlic in a saucepan for pickling and squeeze and crush with your hand so that the onion gives juice.

Add spices and vegetable oil to the onion.

Again we knead so that the oil and spices are dispersed throughout the onion and garlic.

Put the chicken in the chicken marinade. Sprinkle with black pepper from the mill, and gently mix everything together with your hand.

Salt is not necessary, we will salt before we start stringing pieces of chicken on skewers.

If you want to get a slight aftertaste of just marinated chicken, you can add just a little bit of dry white wine or good grape vinegar.

But just a little. If I add, then about 20-30 grams of vinegar (half a glass) for two or three kilograms of meat. When vinegar or wine is added, you need to mix everything properly again.

Leave everything to marinate, preferably overnight.

We fry chicken skewers.

Salt the pickled meat, mix again so that the salt is evenly distributed over the meat.

Thread the pieces onto skewers.

My firm belief is that you should not alternate meat and any vegetables on a skewer. This also applies to chicken skewers and from, from and. Any vegetables, especially juicy ones like tomatoes.

As soon as the vegetables begin to fry, and their juice, accordingly, begins to boil, this will immediately sharply reduce the temperature of the meat over the entire area of ​​​​contact between vegetables and meat. So in these places the meat will not be fried, but boiled. The talk that vegetables will add extra juiciness to meat is somewhat incorrect, in my opinion. Here is the right frying will definitely leave the meat juicy.

If you want to bake vegetables on charcoal, for example for a salad, use a separate skewer.

By this time, the coals in the brazier had already burned out and turned into thin gray ash. Just the right state of the coals, which is ideal for frying.

I think it makes no sense to mention that firewood for coals should only be from deciduous trees, by no means coniferous. Resin contained in wood coniferous trees will give an unpleasant smell and bitterness to the barbecue.

Firewood from fruit trees is best suited - apple, pear. The most ideal would be to get a vine somewhere, but in central Russia this is somewhat problematic. You can also use purchased coal from packages. Birch or oak - both will do.

The distance between the coals and the meat should be 8-10 cm. The hotter the coals, the greater the distance.
And do not use all sorts of liquids for ignition. The smell that these liquids give when burned is unkillable, and by no means has a positive effect on the taste of any barbecue.

Use better either dry branches (remember that coniferous branches will not work), or, having rolled up a small bag of several napkins or paper towels, moisten it well with ordinary vegetable oil, and inserting a small bag into the finished coal, set fire to the napkins. There should be 2-3-5 such napkin pounds, depending on the size of the barbecue.

We spread the skewers with chicken skewers on the grill.

We try to immediately bake the meat on one side, then turn over to the other and bake the second side. It is necessary that the meat is immediately covered with a baked crust, so that all the juices remain inside, and the kebab does not dry out.
If the kebab starts to burn immediately, then we remove some coals, thereby increasing the distance between the meat and the coals.
If the barbecue is barely warming up, then, on the contrary, we rake up more coal under the meat, reducing the distance.

Grill the skewers until done. Since this is a chicken, it must be completely fried. And at the same time, do not burn or dry out. So attention, attention and more attention. But this phrase applies to any other type of barbecue.

Serve barbecue with herbs, vegetables, your favorite sauces and dry wine.
Even though it's chicken, it's still grilled. So red dry chicken skewers are best suited.

Good afternoon friends!

I continue the selection of meat dishes, and today the next step is chicken kebab and recipes for the most delicious marinades, so that the meat is not only soft, but also juicy. Poultry barbecue on the grill turns out to be no less tasty than or lamb.

Poultry meat has great importance in nutrition, as it contains a significant amount of protein. Most families around the world give their preference to chicken. In winter, we cook with pleasure. And with the onset of spring and heat, everyone is on a picnic! We open the season of work in the summer cottage, with a fire and smoke, and the appetizing smell of fried kebabs.

If you read the article to the end, you will also learn these secrets.

How to marinate chicken for barbecue so that the meat is juicy and soft

STEP 1. First of all, you need to choose meat. In numerous chicken shops, you can always buy chilled broiler chicken weighing 1 - 3 kg, not older than one year.

When buying a bird, you should pay attention to its freshness, fatness, grade and age.

If you take a whole carcass, then it is not at all difficult to cut it according to this scheme.

Can you take ready-made kits for barbecue or chicken legs. Wings, drumstick, thigh, leg, breast will be used.

STEP 2. Preparing the marinade various parts carcasses, it will be special, and it is best to cook it in glass, ceramic or enamelware to prevent oxidation.

For dry breast better fit mayonnaise (sour cream), for wings - sweet-spicy ingredients, for legs and thighs - soy sauce with freshly squeezed juices.

Any marinade consists of three basic ingredients - acid, oil and seasoning.

As an acid, use:

• vinegar (apple, natural, wine)
• juice (lemon, pomegranate, pineapple, kiwi, onion)
• wine (white)
• soy sauce
• dairy products
• mustard
• tomato paste

As you know, the taste of spices is revealed brighter in oil, add one teaspoon, this will be enough.

Better suited - olive, sunflower, various sauces based on vegetable oils.

Use spices, they not only improve the taste, but also retain the juice, give softness to the meat.

When using spices, it is important to know the measure. A large amount of fragrant spices can spoil the taste of the dish, so take them in small quantities.

• nutmeg
• onion garlic
• coriander
• tarragon
• thyme
• pepper (black, allspice, paprika, chili)
• greens (parsley, dill)
• basil
• store-bought seasonings

STEP 3. The pickling time for different parts of the carcass is different. If one hour is enough for the breast, it is better to cook the legs in the evening and leave in the refrigerator until morning. There is no need to strongly soften the chicken, so the marinade is done in order to add flavor and make the kebab more juicy.

Keep the meat in the marinade too long, it will become sour and tasteless. Also, do not mix several marinades in one recipe.

All types of marinades differ not only in the composition of the original ingredients, but also in consumer properties.

They can also be classified depending on the type of product that will be marinated. Each of them has its own unique components.

The most common types: lemon, mustard, wine, soy, kefir, beer, based on mayonnaise, and based on onions and vinegar.

5 most delicious chicken kebab marinades to keep the meat tender

Honey-soy marinade for chicken wings

It turns out the wings are crispy, with a sweetish-spicy ginger flavor, you will lick your fingers!

Ingredients:

• wings-1 kg
• soy sauce-150 gr.
• honey (sugar) -1 tsp
• ginger root-3 cm
• garlic - 2 cloves
• chili pepper - 1 tsp
• oil (sesame, olive)

Cooking:

1. Cut the wing at the joints into 3 parts. Use the two meatiest parts.
2. Since it is covered with thick skin, it is necessary to make incisions for better pickling.
3. Place chopped wings in a large glass bowl and add all ingredients.
4. Grate garlic and ginger root on a fine grater. Mix everything, cover with cling film and leave overnight in the refrigerator.

Sour cream marinade for chicken barbecue from Stalik Khankishiev recipe video

Ingredients:

• chicken - 1.5 kg
• orange zest - 2 tbsp. l.
• black peppercorns - 2 tsp
• salt-1/2 tbsp. l.
• lemon juice - 1/2 lemon
• olive oil - 2 tbsp. l.
• sour cream-5 tbsp. l.
• infusion of saffron-2 tbsp. l.
• onion-3 pcs.

for greasing when frying:

• infusion of saffron-2 tbsp. l.
• melted butter - 3 tbsp. l.
• water-100 ml
• lemon juice - 1/2 lemon

Quick kefir marinade for chicken skewers

Ingredients:

• thighs (breast) -1 kg
• kefir-1 liter
• bow-4 pcs.
• garlic - 3-4 cloves
• spices, salt - to taste
• greens (dill, parsley, mint) - bunch
• black ground pepper - 1/2 tsp.
• vegetable oil - 1 tbsp. l.

Cooking:

1. Wash the thighs well and pat dry.
2. Grind the onion with a blender until onion puree. This is done so that each piece is saturated with onion juice as much as possible.
3. Peel the garlic and grate on a fine grater.
4. Coarsely chop parsley, dill and mint.
5. Black peppercorns, dry roasted hot pan until dry, shriveled peas become round, with a smooth surface. After that, they must be crushed in a mortar. Now the pepper will give all its flavor!
6. In a separate bowl, mix the grated garlic, salt, ground black pepper, and onion, chopped with a blender.
7. Rub the thighs with this mixture.
8. Put in a large bowl and pour kefir (yogurt, yogurt, sour cream, homemade mayonnaise), add butter, chopped herbs. Mix well. Oil allows spices to better reveal their taste, it is quite a bit of it.
9. Add your favorite spices. I like zira and rosemary. Turmeric gives beautiful color ready meal. You can sing an ode to ground ginger, its multifaceted taste, sharp, tart and burning, cannot be replaced by anything. Half a teaspoon will suffice. The main thing here is to know the measure. A large amount of aromatic spices can spoil the taste of the dish.
10. Marinate 2-3 hours, under pressure. Chicken using good set spices are softer and tastier.
11. While stringing the thighs on skewers, it is necessary to remove excess onions and chopped herbs. You can fry on a barbecue grill or on regular skewers.

Classic marinade for chicken skewers

1. This marinade is prepared with vinegar. Dilute ordinary vinegar with cold boiled water to a 3% percentage concentration. Do not forget that the vinegar coarsens the meat, and therefore it can be replaced with apple or wine.
2. Rinse the meat well, dry it and cut into square pieces.
3. Sprinkle with pepper, chopped onions, parsley, sprinkle with natural apple cider vinegar.
4. Add a little vegetable (olive) oil, bay leaf. Salt, mix everything and stand for 1-2 hours.

Beer marinade for chicken wings

Ingredients:

• wings-1 kg
• dark beer-0.5 l
• onion-300 gr.
• salt pepper
• basil + mint - 1 tsp
• garlic-3 cloves
• olive oil - 1 tbsp. l.

Cooking:

1. It is best to use the wings, wash them well and dry them.
2. Cut the onion into rings, squeeze a little with your hands until the juice is released.
3. Grate garlic on a fine grater.
4. Place prepared ingredients in a large glass bowl.
5. Add salt, pepper and spices, mix everything together.
6. Pour beer, cover with cling film, stand for 3 hours at room temperature.
7. The final product is a beautiful brownish-red color, soft and juicy. The alcohol will evaporate and remain pleasant taste garlic and beer malt.

How to cook chicken skewers at home

If you marinated chicken, and suddenly the sky became overcast and a long and tedious rain began, don’t worry and cook barbecue at home in the oven. There are advantages - no need to work and kindle a fire, but it will still turn out delicious, although without the smell of smoke.

Chicken in the oven on skewers, marinade with pineapple juice and soy sauce. Step by step recipe with photo

Required Ingredients:

• chicken fillet-1 kg
• 1 pineapple
• soy sauce-100 ml
• olive oil - 1 tbsp. l.
• pepper
• garlic - 3-4 cloves

Step by step preparation:

Cut the chicken fillet into thin strips.

Crush the garlic with the wide side of a knife and finely chop.

Peel the pineapple, cut into pieces and pass through a juicer.

Put the chopped fillet in a deep bowl, add garlic, soy sauce, olive oil, pineapple juice, black pepper. Mix everything, close the lid and leave to marinate for 1 hour.

While the marinade is preparing, take care of the skewers. They must be selected according to the size of the dishes, soaked in advance and kept in water. This is done so that they do not burn when frying in the oven.

Do you want to get a dish with a smoky smell? Place chips soaked with cognac on the bottom of the baking sheet, cover with food foil on top, make punctures in several places.

Thread the prepared fillet onto skewers with an accordion.

Send the skewers to the oven for 30-40 minutes, cook at a temperature of 180 degrees.

It is very important not to overcook the tender chicken meat so that it does not become dry. It turns out like on the grill, with the smell of smoke. Bon appetit!

Chicken skewers in a jar

1. When choosing meat, pay attention to its freshness, fatness, grade and age. It is advisable to take a chilled carcass.
2. Choose the right container for marinating, exclude aluminum, wooden and plastic utensils.
3. Follow the three principles of marinating meat.
4. Use honey and freshly squeezed juices for poultry (lemon, orange, pineapple, etc.)
5. It is desirable to cut the meat in equal pieces so that it is equally soaked and well fried.
6. For coals, use birch firewood, or trunks of dried fruit trees, they burn almost without smoke and give a lot of coals. Do not use coniferous trees, as well as various ignitions.
7. The resulting coal should be sprinkled with coarse table salt, an even layer. Get dry hot heat. Flames will not break through and there is no need to spray or pour water over them.
8. Roast should be on smoldering coals with a good heat.
9. Turn the skewer several times as it cooks. At this stage, it is important not to overexpose, and save the juice.

If you follow these simple tips and approach the cooking process with imagination, you will definitely succeed.

Today you can easily get ready-made marinades in supermarkets, but there is one "but" is the preservatives that are stuffed with all products. Therefore, cook it yourself at home and turn ordinary food into a masterpiece of culinary art.

Chicken skewers can be cooked in different ways. It can be fried on hot coals in nature or baked on skewers in the oven, browned to a crust in a barbecue or cooked in a pan. Only one thing remains unchanged every time - everyone's favorite taste of chicken in a fragrant spicy marinade. In this article, we will look at how to cook delicious chicken skewers and the most delicious recipes marinades.

How to cook delicious chicken skewers

It is important to understand that different parts of the chicken carcass will produce different kebabs.

From chicken breast kebabs will be low-fat and tasty, but for this part you need good marinade, which will make the meat soft and juicy, since it does not contain any fat. But at the same time, the barbecue marinade should contain any oils, since any oil will cover a piece of chicken meat with a thin film that prevents the precious juice from flowing out.

From chicken thighs, the barbecue will be soft and juicy, because these pieces contain natural fat and the thickness of the meat will not allow it to dry out too quickly when cooked on open coals. It is also convenient to put the hips on skewers. If you leave the skin in place, it will become ruddy and crispy, and will also help keep the meat inside from drying out. But you have to forget about the diet for a while.

Chicken drumsticks are slightly smaller than thighs, but just as tasty. If you are a dark chicken lover, this is a great option as the portions come out the same size, not too greasy and not too dry. They pickle quickly enough and it is convenient to eat them outdoors without cutlery.

Chicken wings are the most difficult to grill on skewers, but are very convenient on the grill. If you use spicy and spicy marinades, you get an amazingly tasty beer snack. Remember everyone's favorite barbecue wings, which are on the menu of almost all beer restaurants.

When preparing chicken skewers, it is important to remember that chicken meat cannot be marinated for too long, as it becomes tough from this. 1-2 hours in the marinade is enough for soft chicken meat to acquire the desired aroma and taste.

If you did not buy fresh chicken, but frozen, do not defrost it in the microwave or on the table, do it slowly in the refrigerator. This will also help the meat stay tender.

When dividing the chicken into pieces for frying, make them the same size. Please note that because of the bone in the middle, some pieces may take longer to cook than those without the bone.

If you salt chicken meat not during marinating, but before putting it on a fire or a frying pan, then the meat will be juicier, since the salt draws out the liquid.

The readiness of the chicken kebab is checked by cutting one of the pieces, the meat juice should be transparent, and the bone should be reddish brown shade. The meat should easily come off the bone.

And now let's get down to the marinades for the most delicious chicken skewers.

Marinade for barbecue chicken with onions

Not everyone knows that marinating chicken in vinegar is not too good idea. The acid makes soft meat tough, which can ruin your chicken skewers before you even put them on the grill.

If you want to make the meat tender and soft even more, then an excellent marinade recipe is onion marinade.

For a kilogram of chicken meat you will need:

• 2-3 large onions,
• mustard - 2 tablespoons,
• vegetable oil - 2 tablespoons,
• salt to taste.

Mix the oil, mustard, and pepper, then toss the chicken pieces into the mixture to evenly distribute.

Cut the onion into rings or grate it (you can use a meat grinder or a blender), this will make it possible to stand out a large amount of onion juice, which will perfectly marinate the meat and make it soft.

Add the chopped onion to the chicken and stir again. Leave to marinate in a covered container in the refrigerator for at least an hour. The longer it marinates, the softer the meat will be.

Mustard-onion marinade will give the chicken skewers a very piquant taste and mouth-watering aroma. Serve with vegetable salads and herbs.

Marinade for chicken with soy sauce

Depending on whether you love sweet taste or spicy, there are several different soy pickles.

Soy Mustard Chicken Marinade

• mustard - 1 teaspoon,
• olive oil - 3 tablespoons,
• garlic - 2 cloves,
• ground black pepper - 0.5 teaspoon,
• salt - 0.5 teaspoon.

This amount of marinade is enough for about a kilogram of chicken, if you cook more, then increase everything proportionally. In soy marinade, chicken should not be marinated for too long, as it has a very rich taste. One hour will be enough.

Soy honey marinade for chicken

This marinade combines the salty taste of soy sauce, sweet honey and spice variety of spices. Chicken kebab in such a complex marinade turns out to be the most tender and just melts on the tongue, and you will remember the taste for a long time.

• soy sauce - 1 tablespoon,
• liquid honey - 2 tablespoons,
• vegetable oil (preferably olive) - 3 tablespoons,
• coriander - 0.5 teaspoon,
• basil - 0.5 teaspoon,
• black pepper - 0.5 teaspoon,
• salt - to taste before cooking barbecue.

In such a marinade, chicken can not only be fried on coals, but also baked in the oven.

Soy-tomato marinade for chicken

This is a very unusual marinade, but if you try it, you will not be able to forget it for its aroma and spice. All your family and friends will be begging for the secret of this incredible hot and spicy chicken.

• soy sauce - 1 tablespoon,
• tomato paste - 2 tablespoons,
• hot red pepper - 0.5 teaspoon,
• seasoning Khmeli-suneli - 1 teaspoon,
• olive oil - 1 tablespoon,
• honey - 2 teaspoons,
• salt to taste before cooking.

Chicken kebab in this marinade will be very soft and juicy, it is enough to marinate it for 1 hour. But when cooking, it is necessary to ensure that the temperature of the coals or stove is not too high, as the tomato component of the marinade will burn over high heat and turn black, acquiring a slightly bitter aftertaste. To avoid this, let the coals cool slightly, and set the oven to no more than 200 degrees. But trust me, the slightly longer cooking time will be worth it when you taste the result.

Marinade for chicken skewers on kefir

Chicken kebab marinated in kefir is usually very tender and without excessive spiciness, a slight milky flavor gives it a special flavor. Preparing this marinade is very simple.

• low fat kefir - 2 cups,
• garlic - 3 cloves,
• lemon juice - 2 tablespoons,
• red pepper - 0.5 teaspoon,
• thyme - 0.5 teaspoon,
• salt to taste.

Mix all the spices in kefir and pour the marinade over the meat, let it brew for the required time. This marinade can be left overnight. Cook the skewers until the crust is browned. Serve with fresh cilantro.

Kefir can be replaced with natural yogurt.

Chicken barbecue marinade with mayonnaise

The most popular and simple recipe for making marinades for chicken skewers. Can be used with mayonnaise big variety spices, including ready-made sets that are sold in the store. Cooking does not take much time, and even a schoolboy can handle pickling.

Here are some tasty options.

Mayonnaise Ginger Chicken Marinade

• mayonnaise - 200 grams,
• ground ginger - 2 teaspoons,
• garlic - 3 cloves,
• black pepper - 0.3 teaspoon,
• salt - 1 teaspoon.

Marinate for an hour in a cool place. Warm up before cooking. Suitable for both chicken fillet and legs and wings. You can bake chicken breasts in the oven wrapped in foil.

Mayonnaise spicy marinade for chicken

• mayonnaise - 200 grams,
• onions - 2 pieces,
• garlic - 3 cloves,
• black pepper - 0.3 teaspoon,
• marjoram - 0.3 teaspoon,
• zira - 0.3 teaspoon,
• coriander - 0.3 teaspoon,
• salt - 1 teaspoon.

Mix all spices and mayonnaise in a separate bowl. Cut the onion into rings and mix with the chicken. Then add the spicy mixture and marinate for an hour, covered with a lid. It cooks very quickly and smells incredibly delicious. Sharpness is moderate.

Marinade for chicken barbecue with mayonnaise Oriental

• mayonnaise - 200 grams,
• garlic - 3 cloves,
• black pepper - 0.3 teaspoon,
• turmeric - 0.5 teaspoon,
• paprika - 0.5 teaspoon,
• ground ginger - 0.3 teaspoon,
• red pepper - 0.3 teaspoon,
• salt - 1 teaspoon.

In such a marinade, chicken meat becomes not only incredibly tasty and fragrant, but also acquires an unusual red-orange color, which reminds everyone of the amazing Indian cuisine and curry sauces. Be sure to try this combination of spices in a marinade with mayonnaise.

It is very difficult to make tender and juicy barbecue from chicken fillet. As a rule, it quickly dries up and becomes hard. I have never made a barbecue from this meat, being content with legs and thighs, but then I took a chance, having found a very interesting recipe on the Internet. The meat turned out well, so juicy and fragrant that it is beyond words! Therefore, to this day in our family this is a favorite version of barbecue. I highly recommend trying it.

Only this time I did it without onions, as picky children came to visit, who couldn’t stand this vegetable. The meat was still tasty, but not as flavorful. Therefore, I advise you not to save on onions!

Here are the ingredients: chicken, lemon, mineral water, oil, herbs. I really love rosemary. Therefore, I added dried seasoning (due to the lack of fresh). My mother, for example, thinks that it smells like cologne, so for her we only make it with parsley. This greenery, as a rule, is always plentiful in summer. In a word, fresh is tastier and more aromatic!

Cut the chicken into medium sized pieces.

Lemon rings. Onions are also rings and thick enough (at least 5 mm). Can be more.

I cook barbecue in a marinator, but you can take any container. Put meat and onions on the bottom, and oil (no more than 100 ml) and mineral water on top. It should completely cover the breasts. Top with salt and spices. In the marinator, I marinate 2 cycles, and without it, 4 hours.

After the specified time, we string the meat on a skewer, alternating with onions (after one). Lemon is not needed on the skewer, as it will be bitter.

You need to fry quickly, about 5 - 7 minutes on each side, otherwise the breasts will dry out! Although it all depends on the coals.

Here is the finished skewers! You can shoot!

Before serving, juicy chicken breast skewers should be garnished with plenty of fresh herbs. We have celery and parsley.

For lovers of sour, lemon should be served. The meat goes very well with lemon juice.

Chicken breast skewers are ready. Bon appetit!

With the advent of heat, each of us tries to get out for a picnic. The main dish in nature is, of course, barbecue. If you do not like too fatty food, then chicken skewers will suit your taste. In order for all the guests and your household to be satisfied after tasting such a barbecue, you need to marinate it properly. You will learn how to marinate chicken skewers in this article.

It is not difficult to prepare a delicious marinade for chicken, the main thing is to follow a few rules to make the kebab juicy:

• For barbecue, it is best to use the same parts of the chicken (thighs, fillets or wings). It is not recommended to butcher a whole carcass, as the meat will marinate unevenly.
• Be sure the meat must be chilled or fresh. Thawed meat will be tough because the marinade will not soak the entire chicken evenly. Also, thawed chicken may turn out to be too bland, and spices will taste only in the upper layers.
• You can not use ordinary table vinegar for marinating chicken - use only natural wine.
• The optimal time for marinating chicken is 1 hour. During this time, the meat will be thoroughly saturated with marinade, and the barbecue will turn out juicy, tender and very tasty.
• Do not use mayonnaise for marinating chicken. If you still want to make just such a marinade, then prepare homemade mayonnaise with eggs, olive oil and mustard.
• For chicken skewers, the marinade must be prepared with the addition of sunflower or olive oil - otherwise the breast will be very dry and bland.
• Try barbecue chicken liver or hearts. Use your usual marinade, and refined taste this barbecue will pleasantly surprise you.

Marinade for chicken with vinegar: recipe

Marinate chicken skewers with vinegar carefully, as the wrong proportions can cause it to turn out dry and tough. To prepare a delicious marinade for chicken, you need to use only wine vinegar.

Compound:

• chicken breast - 1.5 kg;
• wine vinegar - 5 tbsp. l.;
• onion;
• salt, pepper and spices for meat;
• sugar - 1 tbsp. l.

Cooking:

Chicken skewers: marinade recipes

Recipe 1

If you like savory dishes with an unusual taste, be sure to try marinating chicken skewers in honey-mustard sauce.

Compound:

• chicken wings - 2 kg;
• mustard - 1 tbsp. l.;
• honey - 1 tbsp. l.;
• ground pepper;
• paprika (sweet and spicy);
• wine vinegar - 1 tbsp. l.;
• water - 1 tbsp.

Cooking:

1. Chicken wings need to be washed, remove the remnants of feathers.
2. In a separate bowl, mix honey with water.
3. Add mustard, pepper, vinegar and paprika to the resulting mixture.
4. Salt the chicken wings and pour over the honey-mustard marinade.
5. You can leave the chicken to marinate in the refrigerator for 1 hour.
6. If you do not have time, then the wings can be well rubbed with marinade and fried without pre-marinating.
7. It is best to fry chicken wing skewers on a grid.

Recipe 2

If you prefer to cook shish kebab from chicken fillet, then you will definitely like kefir marinade. It is this marinade that will make the breast very tender and juicy.

Compound:

• kefir (medium fat) - 1 l;
• bay leaf - 2 pcs.;
• chicken fillet - 2 kg;
• salt;
• a mixture of peppers, seasoning.

Cooking:

Recipe 3

Chicken skewers marinated in red wine are delicious. The meat takes on a reddish hue. But you can also make a marinade from white wine, believe me, the exquisite taste will pleasantly surprise you. This marinade is suitable for cooking any parts of the chicken.

Compound:

• chicken legs - 2 kg;
• lemon juice;
• onion;
• dry white wine - 0.5 l;
• salt, a mixture of peppers and seasonings.

Cooking:

You can marinate chicken different ways, because there are a huge number of recipes for making marinade for every taste. Do not use table vinegar to marinate chicken meat, as it can make the kebab tough and dry. Experiment, add new ingredients to the marinade. Some housewives marinate chicken in beer or pomegranate juice. Delight your household not only with a picnic on a warm day, but also with a delicious chicken skewers.