Chicken breast skewers on the grill. meat processing process

There is nothing better than spending time in nature with friends and family, taking a barbecue with you. However, in order to enjoy all the delights of meat, you must have useful skills regarding the preparation of the marinade. Often people prefer to cook pork and chicken barbecue, we are interested in the latter option. You can stand the legs, wings or breast in one of the many delicious compositions. This includes mayonnaise, sour cream with garlic, lemon juice, wine vinegar and even kiwi. Experienced housewives have developed their own recipes, we will consider each of them in order.

How to choose chicken for barbecue

1. Choose chilled rather than frozen meat. Otherwise, after defrosting, all useful enzymes will disappear from the product, as a result of which the chicken will be considered unfit for consumption. The best option is considered to be a chicken carcass, the mass of which varies between 1.5-2 kg. It is this weight category that characterizes the most tender meat with an ideal percentage of fat content.
2. If you are unable to use a chilled composition, purchase a frozen one. However, defrosting chicken should be done on the bottom shelf of the refrigerator. In no case do not use a microwave or running water for these purposes, otherwise the meat will lose its tenderness and softness. The fibers will become stiff and dry, you will notice this only after frying the kebab.
3. If the meat will be grilled, cut the whole carcass into portions. In the case when the barbecue is cooked on skewers, chopped fillet, drumstick, ham or wings are suitable. In a word, everything that can be put on the instrument is used. Of the listed parts of the carcass, the shin and leg (thighs) are considered the most juicy. With insufficient marinade, the sirloin area will turn out to be rather dry.
4. Some housewives make the mistake of removing the skin from the surface of the carcass during the pickling process. When you grate the chicken, the skin will release some of the fat it needs. Due to this, the finished kebab will turn out juicy and tender. At the end of the exposure, the skin can be removed if you want to get a dietary product. No less tasty is barbecue based on chicken hearts and liver.

Marinating chicken: important features

There are basic rules that must be followed if you want to properly marinate chicken.

1. Choose the "right" dishes for the procedure. The best options are an enamel pan, glass or ceramic bowl. Never use aluminum or plastic bowls.
2. The length of time the meat is kept in the marinade directly affects the final result. The longer you simmer the product in the sauce, the more tender the finished kebab will turn out. It is important to be especially careful when marinating the breast, overexposure will dry out the meat.
3. If the marinade contains soy sauce, add salt with extreme caution. Otherwise, you will end up with a bitter and inedible kebab. If the breast is to be marinated, do not prepare a diet sauce (the fillet is already dry without it).
4. Salt is known to draw liquid. Many housewives recommend salting the bird before serving directly to the table in order to avoid drying out and stale fibers.
5. Chicken belongs to dietary products. We will give the most popular poultry marinade recipes. Rabbit meat, turkey and other types of dietary meat are prepared in a similar way.
6. To end up with juicy meat, cook chicken skewers over hot coals. Place the skewers closer together so that the meat is partially in contact. At the same time, pour it with brine, after pouring the marinade into a half-liter bottle. Avoid open flames.
7. If you notice the presence of vinegar in the recipe, keep in mind that we are talking only about the natural composition. A product marked "essence" or "table" will not work. Use wine or apple cider vinegar. Otherwise, the bird will turn into a washcloth, as its fibers will become stiff (vinegar draws out water and fat).

Marinade based on kefir

• garlic - 3 cloves
• chicken - 2.5-3 kg.
• onions - 3 pcs.
• kefir with a fat content of 1% - 550 ml.
• seasonings - to taste

1. Wash the carcass. For a kefir-based marinade, it is better to use fatty parts of the chicken (shank, thighs, wings). Chop the bird into equal pieces, remove the skin if desired.
2. Pick up a suitable dish, put the meat in it and fill it with kefir. Pass the garlic cloves through a press, chop the onion in half rings, add to the meat.
3. Add your favorite seasonings, salt and pepper. Stir the chicken with your hands, cover the container with meat with a plate, put it under a press (a bottle of water will do).
4. Leave the chicken to marinate for 2-3 hours. Before frying, do not rinse the meat, pour the marinade over the kebab throughout the cooking.

garlic marinade

• chicken - 650-700 gr.
• garlic - 5 teeth
• lemon juice - 90 ml.
• purple onion - 2 pcs.
• ground paprika - 15 gr.
• olive oil (can be replaced with vegetable) - 60 ml.
• lemon - 1 pc.
• chopped cumin - on the tip of a knife
• ground cinnamon - 2 pinches
• ground black pepper - to taste
• salt - to taste

1. Prepare a bowl to mix the spices in. Crush garlic into it, add cinnamon, cumin and ground pepper, fly 30 ml. lemon juice. Stir the mass until smooth, proceed to butchering the meat.
2. Wash the chicken, pat dry with paper towels and remove the skin if desired. Chop the carcass into equal pieces, rub each part with the prepared seasoning.
3. Move the meat into a deep container, a three-liter jar will do. Press, put in the cold for 2.5-3 hours. In another bowl, mix together 60 ml. lemon juice and olive oil.
4. Chop the red onion into rings. Prepare the skewers, plant the meat, alternating it with onion rings. Brush the chicken with the lemon juice and oil sauce and fry until tender.

Marinade with soy sauce

• lemon - 1.5 pcs.
• red onion - 5 pcs.
• chicken (preferably shoulder blades) - 2.5 kg.
• soy sauce - 550 ml.
• laurel leaf - 5 pcs.
• salt - to taste
• chopped pepper (it is better to take a mixture of peppers) - to taste

1. Chop the pre-peeled onion into rings, rinse the chicken shoulder blades and dry them with paper towels. Rub the chicken with pepper and salt.
2. Pick up deep dishes, spread the meat and onion rings alternately (in layers), add bay leaf. Squeeze the juice from the lemon, mix with soy juice, grease the entire dish with the composition.
3. Cover the container with marinated meat with a lid, let it brew for 6-10 hours. Periodically open the dishes and stir the contents.
4. After you string the chicken on skewers or put the meat on the grill, grease the kebab with the rest of the soy-lemon sauce. Depending on the temperature of the coals, the kebab is fried for 15-25 minutes.

Red wine marinade

• purple onion - 2 pcs.
• red sweet wine (dessert) - 345 ml.
• dried prunes - 90 gr.
• carnation - 10 buds
• pepper and salt - to taste

1. Wash the prunes, chop into small pieces or rings. Do the same with the onion, then mix it with the prunes. Pour in the wine, pepper.
2. Chop the chicken, remove the skin if desired. Marinate the bird in the prepared sauce, transfer to a deep bowl and leave for 4 hours in the refrigerator.
3. Stir the meat with your hands throughout the marination. Do not rush to add salt, the procedure is carried out half an hour before cooking or after frying the kebab (before serving). Accompany chicken meat with fresh vegetables and garlic sauce.

Marinade with kiwi

• Bulgarian pepper (imported) - 1 pc.
• kiwi - 3 pcs.
• chicken fillet (can be replaced with turkey) - 1.5 kg.
• purple onion - 5 pcs.
• fresh parsley - half a bunch
• fresh dill - 1 bunch
• coriander - to taste
• salt and black pepper (chopped) - to taste

1. Peel the kiwi, rinse with water and remove the hard parts. Chop 3 onions into 4 parts, mix with kiwi and send to a blender. Turn the ingredients into porridge. If there is no blender, use a home processor or meat grinder.
2. Wash and de-seed the bell pepper, chop it into rings. Do the same with the three remaining bulbs. Wash the chicken fillet, remove the film and chop into pieces. The breast will turn out dry, so you can replace it with thighs or drumsticks.
3. Sprinkle the meat with coriander, pepper and salt, leave to lie down for a quarter of an hour. Grate the chicken with the cooked marinade porridge, send it to a deep bowl. Mix with onion rings, cover.
4. Leave in a cold place for 45-60 minutes, shaking the dishes occasionally. In the process of frying, grease the meat with the rest of the sauce, sprinkle with herbs before serving.

Mayonnaise marinade

• chicken - 1.6 kg.
• onion - 2 pcs.
• mayonnaise - 200 gr.
• seasonings - to taste
• salt - to taste

1. Rinse the chicken under the tap, let it drain, and pat it dry with paper towels. For pickling, you can use any part of the carcass, but the breast (sirloin area) will be preferred.
2. Chop the chicken into portions, salt and pepper the meat. Peel the onion, chop it into rings (if they will be strung on a skewer) or half rings (in the case of the usual laying out on the grill).
3. Mix chicken with onions, add seasonings, pour in mayonnaise. Knead the meat with your hands so that the marinade evenly soaks each piece. Cover the container with a lid, let stand for 3-8 hours. Leave the chicken to marinate overnight if possible.

mustard marinade

• olive oil - 65 ml.
• lemon - 1 pc.
• chicken - 2.5 kg.
• liquid honey - 165 gr.
• French mustard - 100 gr.
• garlic - 8 teeth
• fresh dill - 1 bunch
• fresh parsley - 1 bunch
• pepper, salt - to taste

1. Rinse the lemon, remove the peel with a thin sharp knife, chop it with a grater. Squeeze the juice from the citrus, add mustard powder to it (you can first dilute it with drinking water). Pour in honey, oil.
2. Wash the bunches of dill and parsley, squeeze out the garlic, add the grated lemon zest. Combine with honey sauce, mix the composition until a homogeneous consistency.
3. Rinse the chicken with water, chop into small pieces, you can first remove the skin. Rub the meat with the marinade, transfer to the prepared glassware. Cover with a lid, marinate the bird for 4-5 hours.
4. A quarter of an hour before cooking, brush the chicken with pepper and salt. String on a skewer or put on a wire rack, leaving no space between the pieces. Drizzle sauce over skewers while frying.

Marinade with grapefruit

• ripe grapefruit - 2 pcs.
• chicken thighs or drumstick - 2 kg.
• purple onion - 7 pcs.
• seasoning "Mixture of peppers" - 7-10 gr.
• hops-suneli - 2 pinches
• salt - to taste

1. Peel the onion from the husk, chop with a sharp knife in the form of washers (do not divide into rings). Wash the grapefruits and squeeze the juice out of them, do not remove the pulp.
2. Wash the chicken, dry in a convenient way. Remove the veins and film, if any. Rub the meat with spices mixed with salt.
3. Transfer the chicken to a bowl; pour over the grapefruit juice. The liquid should cover the kebab completely, otherwise increase the amount of citrus.
4. Stir the marinade, add the onion, cover and let stand for 3 hours. Stir the composition every 30 minutes so that the chicken marinates evenly.
5. When you string the meat on skewers or put it on the grill, alternate chicken with onion washers. In the process of cooking, grease the kebab with sauce.

It's easy to marinate chicken for barbecue, if you follow practical advice. Consider making a sauce with the addition of kiwi, grapefruit, mustard. Make a marinade from mayonnaise, red wine, kefir, soy sauce. Choose fatty parts of the carcass to make the kebab tender.

Video: 11 chicken barbecue marinades

If the traditional mutton or pork skewers have already set the teeth on edge and imposed on the teeth, I suggest cooking chicken on the coals. Chicken meat turns out to be more tender and juicy, cooks faster and is not particularly noticeable for the family budget. Therefore, get thick bedspreads from the mezzanines, uncover the skewers and go to the store to buy everything you need for chicken barbecue. The marinade is the most delicious, so that the meat is soft, you don’t have to look. The best recipes are in front of you.

Aromatic garlic marinade

A simple and delicious chicken marinade mix. You can't go wrong if you use this marinade for the most delicious barbecue. Spices perfectly emphasize the natural taste of meat.

What ingredients will be needed:

• chicken - 1 kg;
• vegetable oil - 3-4 tbsp. l.;
• garlic - 5-6 cloves;
• coarse (sea or table) salt - 1 tsp;
• ground black pepper - 1 tsp;
• fresh greens - a large bunch.

Cooking method:

1. Soak greens in cold clean water for several hours. This will not only remove even the smallest debris and soil residues, but also refresh it. Both dill with parsley and cilantro with basil and celery will do. To make chicken skewers more fragrant, you can take several types of greens. By the way, if fresh spices were not at hand, they can be replaced with dried seasonings. Thyme, rosemary, basil, lemon zest, a mixture of Provence herbs, mustard, etc. will do. Dry the washed greens for the marinade. Finely chop so that it gives all the taste and aroma to the chicken skewers. Place in a deep bowl.
2. Peel the garlic. Chop with a knife. Or pass through a special device. It will make the chicken soft, juicy and very flavorful. Add garlic to greens.
3. Pour vegetable oil into the marinade, thanks to which the kebab will get a golden crust. Add salt and pepper. It is better to grind the latter immediately before marinating the kebab, the finished seasoning in bags has almost no taste and aroma. Mix everything thoroughly.
4. Pour the mixture over the chicken. In such a marinade, you can cook both breasts and other parts of the chicken - legs, wings, thighs, drumsticks, the meat will always be soft and tender. Marinate from 2 hours to several days.
5. Cook on a wire rack or skewers in the traditional way, turning occasionally.

Ketchup Marinade

Ketchup just goes great with the smoky flavor. I think this is one of the tastiest options. I think you will agree with me if you try soft, juicy, spicy chicken with a golden crust.

List of required products:

• chicken - 1 kg;
• tomato ketchup - 150-200 g;
• ground black pepper - 1 tsp;
• salt - 1/2 tsp (taste);
• dried Provence herbs - 1 tsp;
• vegetable oil - 50 ml.

How to cook:

1. Wash the chicken thoroughly and pat dry. This marinade recipe is suitable for any part of the chicken carcass. If you plan to cook chicken fillet on skewers, immediately cut the meat into portions.
2. Any ketchup can be used. But of course homemade is better. Add vegetable oil to it. Stir until smooth.
3. Pour in the spices. If the ketchup is salty enough, you do not need to add salt to the marinade. Otherwise, even the most delicious barbecue will go bad, because all the juice will flow out of the meat even at the pickling stage, and it will not be soft. Stir.
4. Transfer the chicken to the marinade. Cover the bowl with a lid or wrap with cling film. Marinate for at least an hour.
5. Roast on charcoal or grill.

Chicken skewers in soy-honey marinade

This recipe is just perfect for wings and legs. But breasts in a spicy oriental mixture will be very, very tasty. Be sure to try. By the way, this recipe can also be used for pickling pork. And I already wrote about other options for marinades for this barbecue meat in this one.

For cooking you will need:

• chicken meat - 1 kg;
• soy sauce - 250 ml;
• garlic - 4 cloves;
• honey - 2 tbsp. l.;
• dried spices - to taste.

Step by step recipe:

1. Pour soy sauce into a deep bowl. Add honey to it. It is better to use artificial, because natural, they say, releases harmful substances when heated. Stir until the mass becomes homogeneous.
2. Squeeze the garlic through a press. Or finely chop with a knife. Add to bowl with the rest of the ingredients.
3. You can use any spices that are combined with chicken - dried dill, parsley, basil, thyme, rosemary, mustard seeds, coriander, etc. You do not need to put salt in the marinade, because soy sauce is already quite salty. If you oversalt chicken skewers, the meat will become tough.
4. Wash the chicken and pat dry. Marinate in this mixture for 1-3 hours. Cook on coals in any way convenient for you.

Marinate chicken skewers in mayonnaise

My husband thinks that this marinade is the most delicious. And in this a good half of the stronger sex will be in solidarity with him. Chicken skewers in mayonnaise are surprisingly tender, fragrant, with a delicious crispy crust. Just a meal!

What you need to take for cooking:

• chicken - 1 kg;
• mayonnaise - 150 g;
• onion - 2 pcs. medium size;
• salt - 3/4-1 tsp;
• ground black pepper - a large pinch.

Detailed recipe:

1. Cut the chicken into serving pieces. If you have a kilo of thighs, legs, breasts or other parts, wash and dry them. If necessary, cut.
2. Cut the onion into rings or half rings of medium thickness.
3. Add it to the chicken. It will make the meat soft, juicy and fragrant.
4. Sprinkle with pepper and salt. Add other seasonings as desired.
5. Pour in the mayonnaise. I always use , I recommend it to you too. Mix thoroughly. Marinate in a cold place. Time - from 1 hour.
6. After that, you can immediately start frying the barbecue.

Chicken breast is a healthy dietary meat that is recommended for both those who strive for a healthy lifestyle and those who hope to get rid of a few extra pounds.

However, often the breast is too dry and tough. How to avoid it? Most cooks advise to follow a few rules, of which the first is to use the right marinade for chicken breasts.

General principles for preparing marinade for chicken breasts

It is undesirable to add mayonnaise and other mixtures containing vinegar to it. If the marinade for chicken breast skewers contains a lot of acid, then the meat will acquire a sharp taste and be harsh. In general, do not make the mixture too acidic, regardless of what you decide to add: vinegar, some citrus juice or kefir.

Too generously salt marinade for chicken breasts in the oven is also not worth it. Salt contributes to the fact that the meat quickly loses juice and becomes "rubber". It is better to add salt towards the end of the pickling process, 10-15 minutes before baking.

If you want to get a juicy and soft dish, buy chilled, not frozen chicken, and the one that has been frozen and thawed several times, no marinade for chicken breast barbecue will save! Not to mention the fact that such meat can easily be poisoned. So take the product only in a trusted store.

Using marinade for chicken breasts, you can bake a whole chicken in the oven, only it needs to be marinated much longer, it is best to leave it overnight. But baking chicken so that it turns out not dry, but juicy, is better in the sleeve. If you like the crust, then you can cut (be careful not to burn yourself!) the sleeve and turn the temperature up.

Various spices are put in the marinade for chicken breasts. This, of course, depends on taste, but the generally accepted seasoning options include the following:

• Coriander;

You can use ready-made mixes or make your own. And you can cook a marinade for barbecue from a chicken breast or a baked dish, limiting yourself to one thing. For example, thyme gives an interesting taste to the dish, often curry also acts as a “solo” (although it may be wrong to talk about solo in this case, because curry is a mixture of spices). But it is important not to overdo it with spices, otherwise the marinade for chicken breasts in the oven will clog the taste of the bird itself!

It is necessary to marinate the breast from an hour to two, it does not make sense to keep it longer.

It will marinate faster at room temperature, but if this "room temperature" is too high, it's best to put the bowl of chicken in the refrigerator.

Make sure the chicken breast marinade completely covers the meat. If this is not the case, periodically remove the bowl and mix the contents, ensuring that the chicken is completely coated with marinade.

Recipe 1. Marinade for barbecue chicken breast "Kefir"

Ingredients

Garlic - 2 cloves (3 if small)

Lemon - about a third of a small citrus

Kefir 1% fat - a quarter of a liter

Thyme, mint, a little bit of black pepper

Mustard - a tablespoon

Salt - to taste; add an hour after the start of marinating the chicken

Cooking method

Peel and finely chop the garlic, squeeze the juice from a third of the lemon. Also peel the onion and chop it very finely. Mix kefir with garlic and onion with a whisk, then carefully stir in lemon juice, and after it - mustard and black pepper. If you use fresh herbs, you need to chop it as finely as possible, you can even chop it with a blender. If dry, rub it between your fingers. Then add chopped greens to the marinade.

Put the chicken breast in the marinade and keep it in it for about an hour, turning every now and then. Then add salt, mix again and marinate the chicken for another 15 minutes.

Bake in a sleeve or cook a barbecue.

Recipe 2. Marinade for chicken breast in the oven with honey

Ingredients

Honey - 4 tablespoons

Dry spicy herbs (thyme, basil, rosemary, etc.) - 1 tablespoon

Soy sauce - 2 tablespoons

Olive oil or corn oil - 5-6 tablespoons

Black pepper - to taste

There is no need to add salt to this chicken breast marinade - soy sauce will add saltiness

Cooking method

Melt honey in a water bath (put a container with honey in a saucepan with water, and that one - on gas; warm up, stirring the honey continuously).

Mix liquid honey with soy sauce, and then add vegetable oil and mix well. Add dry herbs and pepper.

Marinate the breast in this composition for about an hour, and then bake in the sleeve. It’s a good idea to add new potatoes and pour over everything with the remnants of the marinade - you get an exquisite dish in a somewhat oriental style.

Recipe 3. Marinade for dry chicken breast

This version of the chicken breast marinade is especially suitable for those who love the taste of the chicken itself, and not the spices.

Ingredients

Salt - a spoon

Sugar - spoon

Vegetable oil - 2 tablespoons

Cooking method

Mix salt and sugar with butter and rub the chicken breast with the mixture. Place under a small load and hold for about an hour, and then bake in the sleeve.

Recipe 4. Marinade for barbecue chicken breast "Sharp"

Ingredients

Vegetable oil (it is better to take olive oil) - 2 tablespoons

Lemon - 1/2 small

Sugar - 2 large spoons

Garlic - 4-6 medium cloves

Ginger - a piece about three cm long

Soy sauce - 2-3 tablespoons

Lime - a slice (you can use lime juice - a full teaspoon)

Black pepper

If you feel the sauce is not salty enough, add some salt.

Cooking method

Remove the zest from half a lemon, then squeeze out the juice. Pass the garlic through a press. Peel and finely chop the ginger (but it is better not to grate).

Mix lemon and lime juice with soy sauce and vegetable oil, put ginger and garlic, mix, add pepper and, if necessary, salt. Put the lemon zest, cut into small pieces with scissors.

Place the chicken breast in the marinade for an hour and a half, and then cook in any way.

Recipe 5. Marinade for chicken breast in the oven with sour cream

Ingredients

Sour cream - half a glass (it is better to take 20% fat)

Mustard (you can take the usual, Russian, or you can prefer some kind of refined softer) - a teaspoon with a teaspoon

Dry paprika powder - teaspoon

Garlic - 3-4 cloves

Curry - about one and a half teaspoons

Lime or lemon juice - about a teaspoon

Spicy herbs any, to your taste, you can Italian or Provencal mixture - half a teaspoon

Cooking method

Peel the garlic and pass through the garlic press.

Stir all the citrus juice drop by drop into the sour cream, then, continuing to stir with a whisk, put garlic, curry and paprika, add herbs, slightly rubbing between your fingers.

Coat the breast or pieces of chicken breast with this marinade and keep it like this for about an hour and a half, making sure that the chicken is covered with sauce on all sides, if necessary, turn side to side.

Recipe 6. Marinade for Pineapple Chicken Breast

Ingredients

Grain mustard - 1 spoon

Mustard - 1 tablespoon

Half a can (400 grams) of canned pineapples

Sour cream 15 - 20% - 3 spoons

Mixture of peppers - half a teaspoon

Onions - half a small onion

Salt - half to a full teaspoon

Apple cider vinegar - 1 spoon

Cooking method

Peel the onion and chop with a knife rather finely; you can also chop the onion with a grater or combine, blender and the like.

Put the pineapple and syrup into a blender bowl, then grind into a liquid puree. You can, however, leave larger pieces, and not quite puree.

Mix sour cream with pineapple puree and mustard in a bowl with a blender or whisk. Then add the onion and pepper mixture, mix well again. And only at the end add salt and vinegar (you can do without it).

Chicken breast marinated in pineapple marinade makes sense to continue cooking with pineapples, for example, you can bake the breast with pineapple pieces and cheese.

Recipe 7. Marinade for chicken breast in the Horseradish oven

It's actually a joke name. The marinade is very tasty, it just contains horseradish. It is better to take a piece of horseradish root, but if this is not possible, ordinary horseradish in a jar will do, the simplest one is better, without beets or cream. However, you can use them too.

Ingredients

Horseradish - a piece of the root of a centimeter in 3 - 4 (or 2-3 tablespoons of finished horseradish from a jar)

Sour cream 20% - half a glass

Tomato paste - 1 spoon

Parsley (fresh; if not, you can use dried)

Salt - a teaspoon

Cooking method

If you are using fresh horseradish root, it should be washed and peeled and then finely grated or minced using any suitable kitchen appliance.

Finely chop fresh parsley, and grind dried parsley with your fingers, you can crush it in a mortar.

Mix sour cream (you can take more fat, but less fat is already undesirable) with horseradish, freshly grated or from a jar, add parsley and tomato there, and later salt.

Marinate the chicken breast in this composition for about two hours.

Recipe 8. Marinade for chicken breast barbecue with white wine

One of the most delicious and delicious chicken marinades.

Ingredients

Orange - 1 piece

Lemon - half a medium

Honey - 2 - 3 tablespoons

Ginger - a piece about 3 cm

Table white wine - ¾ cup

Greens (dill, thyme, basil, etc. fresh) - small bunch

Cooking method

Wash the orange very carefully with a brush. Remove the zest from it and cut with kitchen scissors into strips of a couple of millimeters.

Cut the lemon into thin slices.

Melt the honey in a water bath so that it becomes completely liquid.

Wash the ginger under running water, peel and thinly slice into small pieces.

Squeeze juice from an orange.

Rinse the greens thoroughly, lowering first into the water, and then under running water. Chop as small as possible.

Put honey in orange juice and mix thoroughly until smooth. Pour in white wine. Again, mix everything well and even beat a little.

Now you can add solid ingredients - pieces of zest and lemon, greens.

Mix the marinade again and dip the chicken breast into it. Leave to marinate for at least an hour and a half.

• Sometimes it can be difficult to chop garlic finely enough, especially young garlic. To make it easier for yourself, crush the clove by pressing flat on it with a knife.
• It is advisable to add fat to any marinade. Corn oil is best, but you can use any other oil or sour cream, heavy cream, and so on.

If there is no sleeve, you can bake the chicken breast in sauce or in a form covered with foil.

Properly cooked chicken flesh in the grill comes out very appetizing and tasty. And this is due to the fact that this meat is very easy to cook and you can easily make a fragrant and juicy kebab from it. Of course, if you approach cooking barbecue wisely and choose the right marinade for soaking it, where the output will be an awesome dish for any holiday and feast.

For roasting in a charcoal grill, most often thighs and carcass fillets are taken. They have a soft structure and are quickly marinated, although chicken meat has practically no fat layer and, therefore, it is dry. What can not be said at all. That's exactly why you should properly prepare it to get a juicy and mouth-watering kebab.

Ingredients:

• Chicken fillet - 1 kg
• onion - 2 heads
• vinegar 9% - 1 tablespoon

Cooking method:

We wash the chicken fillet in water, then cut into medium pieces and put in a saucepan.

To them add one tablespoon of vinegar, salt, pepper to taste and mix thoroughly.

Then we cover it with a tight lid and put it in the refrigerator for one hour so that the meat stands and soaks with all the ingredients added to it.

Delicious marinade on kefir

Ingredients:

• Chicken thighs - 2 kg
• kefir - 500 ml
• onion - 1 k
• seasoning for chicken - 2 tbsp. l
• parsley - 1 bunch
• salt - 1 tsp.

Cooking method:

We add chicken seasoning to half a liter of kefir, to your taste, basil or savory is well suited, as they go very well with meat. Add a teaspoon of salt there. We chop the parsley with our hands, clean and chop the onion into rounds, put it all in kefir. After that, mix everything thoroughly, while squeezing the juice out of the contents a little.

Then we put all the hips here, mix and crush. Cover with a lid and leave for 3-4 hours in a cool place.

Shish kebab marinade on mayonnaise

Ingredients:

• Chicken thighs - 2 kg
• onion - 3-5 heads
• mayonnaise - 100-150 ml
• dill greens - 1 bunch
• salt and black ground pepper - to taste.

Cooking method:

Rinse chicken thighs in water, then dry with a paper towel and put in a bowl. Salt and pepper to taste.

If you are going to bake a kebab on skewers, then it is better to cut the onion into rounds so that it can be planted between pieces of meat. And if on the grid, then it can be chopped arbitrarily.

Now it remains to add the onion cut into rings or half rings and finely chopped dill and mix everything again.

Marinade for barbecue with soy sauce and ketchup

Ingredients:

• Chicken wings - 1 kg
• onion - 3 heads
• soy sauce - 100-130 ml
• ketchup - 100 ml
• salt and pepper - to taste.

Cooking method:

Rinse the wings in running water, dry with a paper towel and put in a suitable bowl.

We clean, then chop the onion into thin rings and put in the meat. We put a little salt, you can not add it, because there is enough of it in soy sauce, but this is in my opinion, and of course pepper to taste. Next add soy sauce and ketchup.

Mix everything thoroughly with your hands, cover with a lid and put it in a cool place to marinate for 1-1.5 hours. After that, the meat is ready and it can be fried on coals and baked in the oven.

Beer marinade for chicken skewers

Ingredients:

• Chicken leg - 7 kg
• light beer - 1 liter
• lemon - 1 pc.
• onion - 5 pcs
• mayonnaise - 250 gr
• seasoning - 2 tbsp. l
• salt and ground black pepper - to taste.

Cooking method:

According to this recipe, the chicken is spicy, tender and very fragrant. So let's get started!

The hams, as already described above, in previous recipes, must first be washed, then dried and cut into medium pieces. We put them in a basin, salt, pepper to taste and add beer and mayonnaise. Mix thoroughly so that the chicken absorbs the taste of the marinade.

Next, cut the onion into rings and put it in a basin, squeeze all the juice from the lemon there, and then cut it into slices and add it too. At the very end, pour the seasoning, mix everything with your hands and leave for 2-3 hours.

Chicken marinade with honey and mustard

Ingredients:

• Chicken legs - 1 kg
• mustard - 2 tbsp. l
• honey - 1 tbsp. l
• salt and pepper - to taste.

Cooking method:

We shift the washed chicken legs into a large, deep bowl, then add mustard, honey and salt and pepper to taste. Now carefully mix everything with your hands so that each leg is soaked.

And cover with some kind of suitable lid or cling film. Put in the refrigerator for one hour. After that, the chicken can be laid out on a baking sheet and baked in the oven, or laid on a wire rack and cooked on coals.

Marinade for barbecue with kiwi (video)

Very tasty, tender, juicy and original - this is how you can describe this fairly simple recipe for chicken with kiwi in just a few words! It is prepared easily and simply, but the finished dish is like from a restaurant!

Bon appetit!!!

The most delicious and juicy chicken breast skewers it turns out if it is beaten off a little and marinated in mayonnaise. It is due to mayonnaise that it does not become like a dry sole. When you fry it on the grill, it remains soft and juicy inside, and is covered with a delicious crust on top.

How to pickle

Rinse the chicken breast fillet with cold water, be sure to dry it with a paper towel from excess moisture.

Next, the breast must be properly cut into thinner pieces if the fillet is thick. First of all, we cut off a small fillet diagonally along with a small piece from a large fillet. Cut the thick part of the breast into thinner fillets.

We spread the pieces on the board, cover with a bag or cling film and beat off a little.

There is no need to beat strongly, this is chicken meat.

Peel a few cloves of garlic, rinse with water, cut it into thin slices. We mix salt with spices in a separate bowl, take it out of the refrigerator.

We start marinating the barbecue.

We rub each piece of chicken fillet with a mixture of salt and spices, sprinkle with pieces of garlic. Put a small amount of mayonnaise on the bottom of a deep bowl, spread it over the bottom of the bowl and lay out the first layer of chicken pieces.

If necessary, sprinkle more spices on it, mayonnaise on top, spread it over all the pieces.

In this way, we proceed with all the fillet pieces, laying them in layers.

We put it in the refrigerator for at least one hour, chicken meat marinates very quickly.

Chicken fillet is very convenient for a quick barbecue, while you collect it on the table, kindle the grill, it has already marinated.

How to cook juicy on the grill

We spread the pickled breasts on the grill, cover them with another grill on top and snap the lock. As soon as the coals are ready, put the grate with the meat on and fry the meat, periodically turning over and watching the fire so that it does not burn.

Baking mayonnaise seals the juices in the meat and the chicken breast remains juicy. Such a breast is prepared quite quickly.

As soon as the meat is ready, remove it from the grill and take it out of the grill.

Bon appetit!

Ingredients

• 1 - 1.5 kg - chicken breast fillet;
• 5 - 6 pcs - garlic cloves;
• 1 - 1.5 tsp - salt;
• 1 tbsp - spices, a mixture of ground coriander, curry, ground black pepper;
• 200 g - mayonnaise.