Recipe for homemade chicken skewers. Chicken skewers - the most delicious marinades to make the meat soft and juicy

With the onset of the first warm days, many people begin to wonder how to marinate barbecue chicken so that it turns out tasty and juicy. In addition to the classic version involving the use of vinegar, there are several unusual recipes, allowing you to make the dish especially fragrant and appetizing.

Shish kebab made from chicken is not inferior in taste to meat, but it requires some cooking skills from culinary specialists, since poultry meat comes to readiness faster than pork or lamb. That is why one of the answers to the question of how to make a delicious chicken kebab will be attention and accuracy while frying on coals or a fire.

Chicken skewers in kefir is one of the most unusual, but at the same time popular options for preparing a summer dish. This marinade has a delicate and refreshing taste due to the sour taste of the main ingredient - kefir.

In addition, this fermented milk product contributes to a moderate softening and preservation of the juiciness of chicken meat. Chicken fillet skewers using kefir will require the presence of the following ingredients:

• chicken fillet - 2 kg;
• kefir (it is better to choose 3.2% fat) - 0.5 l;
• onion - 1 kg;
• parsley - 100 g;
• spices (selected to taste for chicken or barbecue) - 2 tbsp. l.;
• table salt - to taste.

You can also replace the fillet with chicken thighs or legs.

Cooking step by step.

1. Chicken skewers in kefir will require the processing of chicken meat - it should be washed, cut into portions (if fillet is used), skin removed.
2. Onions are peeled, cut into thin rings or half rings (as an option, one onion head can be divided into 3 parts).
3. In a container (deep basin, large bowl or saucepan), mix the chicken and onion.
4. Then pour kefir and add all the spices.
5. Add salt.
6. Finely chop the parsley (without stems) and add to the marinade.
7. Mix all the ingredients and leave to infuse for 12 hours (it is possible to reduce the time to 3-4 hours).

Fry the pieces until cooked - wait for the appearance of a beautiful golden brown. This will take 20 to 30 minutes. This chicken kebab marinade suggests that it will be served with fresh vegetables or herbs - dill, green onions or cilantro.

Chicken kebab marinade with mayonnaise and fresh garlic is a great option for preparing a gourmet dish on open fire.

This recipe is suitable for making delicious barbecue from chicken in a frying pan, since not everyone has the opportunity to travel outside the city.

To start cooking, you need to make sure that you have the following ingredients:

• chicken (fillet, legs, ham) - 2-3 kg;
• fresh garlic - 10 cloves;
• mayonnaise 25% fat - 100 ml;
• salt, black pepper - to taste;

Shish kebab spices or for chicken - to taste.

Cooking steps.

1. Chicken skewers in mayonnaise using a whole carcass will require it to be divided into 8 parts, the fillet must be cut into large portioned pieces.
2. Rinse the meat, remove the skin if desired.
3. Peel the garlic and cut each clove lengthwise into thin slices.
4. Mix the spices chosen for cooking with salt, black pepper and mayonnaise.
5. Put the prepared garlic plates into the marinade (or under the skin if it has not been removed).
6. Next, thoroughly coat all the pieces with the resulting mixture.
7. Put them in a deep container and leave to marinate from 1 hour to 12 hours (optional).
8. Put the prepared kebab on the grill and fry on the coals until cooked.

Serve with fresh vegetables and herbs. Grilled Chicken Wings can be cooked according to the same recipe. The answer for those who do not know how to marinate chicken wings for barbecue, there will be the use of marinade ingredients with the addition of hot red pepper for extra piquancy.

For those who do not know how to marinate chicken skewers, we can recommend a simple and proven recipe that includes ingredients such as vinegar and onions. It is important to remember here that acetic acid can make chicken meat dry, so its amount in the marinade should be small.

This ingredient will add a characteristic sour taste and aroma to the dish, while onions and spices will add spice and piquancy. That's why classic version does not disappear from culinary collections, remains in demand and popularity among lovers of meat roasted at the stake.

According to the exposure time of the marinade, we can say the following - delicate taste and softness will require 1-3 hours, saturation and piquancy - 6 hours or more. Required for cooking the following ingredients:

• chicken (whole or fillet, legs, thighs) - 2 kg;
• onion (except red) - 1 kg;
• red and black ground pepper - 0.5 tsp each;
• table salt - 1.5 tsp;
• bay leaf - 1-2 pieces (optional);
• spices - to taste;
• vinegar (table, apple or wine) - 100 ml.

The process of preparing the marinade.

1. If used whole chicken, then it should be washed and cut into 8 parts, if the fillet - washed and cut into portions.
2. Peel the onion from the husk, cut into rings (thickness is chosen at will).
3. In the container that will be used for pickling, prepared chicken, chopped onions are laid out, all spices and vinegar should be added to them, salt, mix (by hand).
4. Cover the container and place a load on top.
5. Leave to marinate for at least 1 hour.
6. Grill the skewers until browned.

Serve with vegetables and tomato juice, as well as sauces to taste. A similar chicken kebab in the oven on skewers or on the grill is ideal, but the method of cooking on an open fire remains a classic.

For those who do not know how to marinate chicken skewers outside the box, who want to spice up the dish or love Asian, Japanese or Chinese food, you need to use this unusual and very tasty recipe.

For its preparation you will need the following products:

• chicken - 2 kg;
• onion - 700 g;
• soy sauce - 4-5 tbsp. l.;
• olive oil- 4 tbsp. l.;
• lemon juice - 4 tbsp. l.;
• garlic cloves - 3 pcs.;
• black pepper - to taste.

Also, if desired, you can add fresh honey (2-3 tablespoons), then the dish will acquire a characteristic sweetish-spicy taste and aroma.

Chicken skewers in soy sauce prepared as follows.

1. Wash the chicken, then cut into pieces.
2. Onion cut into thin half rings.
3. Mince the garlic cloves convenient way.
4. Mix soy sauce with lemon juice and pepper (you don’t need to put additional salt, due to the fact that it is already present in the sauce).
5. Prepare a suitable container in which chicken meat will be marinated in the future.
6. Put prepared chicken pieces in it and pour olive oil on top, mix (by hand).
7. Add onion to bowl.
8. Pour in the marinade.

Leave to marinate for 2-3 hours, then fry, preferably on hot coals, until fully cooked.

The advantage that chicken skewers with vinegar or other types of marinade has is its low calorie content. Marinating delicious barbecue chicken also does not take much time, so the dish can be prepared very quickly.

Thus, various recipes marinade allow you to cook chicken skewers in different ways, surprise your relatives and friends with your culinary knowledge. The question of how many calories are in chicken skewers is not relevant, since the meat of this bird belongs to dietary products.

You can cook the dish in urban conditions - chicken kebab in a slow cooker turns out to be tender and no less fragrant, so the season of summer dishes can be extended at the request of a person.

Mother of two children. I'm leading household for more than 7 years - this is my main job. I like to experiment, I always try various means, ways, techniques that can make our life easier, more modern, richer. I love my family.

Continuing the theme of the "kebab" season, let's talk about no less popular for the May holidays - this is chicken kebab.

Chicken, in particular, its breast fillet, refers to dietary products rich in proteins. Chicken meat contains polyunsaturated acids, useful for of cardio-vascular system person. And the B vitamins help strengthen hair and nails.

In addition, chicken is not only ... valuable dietary meat, but also profitable, available product- low cost of the product (will favorably affect your budget). And chicken skewers are a wonderful choice for picnics, and just friendly gatherings. Cooking it at home is easy, frying it on coals or in the oven is quite simple. You need to know just a few subtleties of how to marinate chicken for barbecue.

It is chicken kebab that always turns out to be incredibly tender, but in case of improper preparation, it can be a bit dry. Therefore, before you start cooking chicken skewers, you should choose the right chicken.

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How to marinate chicken for barbecue to make the dish fragrant, juicy and tender

The best option would be birds aged from 10 weeks to 1 year and weighing from 900 grams to 1.5 kg.
As with other meats, try to avoid frozen meats and opt for chilled options in the first place. If you can't find chilled chicken, defrost the chicken in the refrigerator. Never thaw meat at room temperature, as the chicken may lose all of its tenderness and the meat will be rougher and drier.
Fresh chicken meat can be distinguished by its aroma and tender skin, which will have a pinkish tint. fresh chicken will smell nice and have a slightly sweet aroma.

The ideal part for cooking chicken skewers will be the thigh. Of course, chicken fillets are also great for cooking, but will be noticeably drier. Therefore, chicken fillet should be pre-marinated in juicy marinade, which you can find below. Do not throw away the wings - they turn out crispy, and there are lovers who are ready to prefer them to all other "meat" parts of the bird.
As for the skin, everything here depends solely on the taste preferences of the person who will be preparing this very kebab. Meat with skin will be noticeably juicier, but there is an increased risk of skin burning during charcoal roasting.

Step 2. Preparing and marinating chicken pieces for barbecue

My chicken, cut into portions (preferably without bones and tendons), salt, pepper, add chopped herbs, chopped (crushed) garlic. Mix everything with your hands, leave to marinate. The chicken will soak in the sauce and be ready in half an hour. Next, depending on the marinade recipe, pour sauce - kefir (yogurt, yogurt).

The chicken is soaked in the marinade sauce almost instantly. Half an hour is enough for her to absorb all the best. It is soaked with spices and seasonings only to obtain an exquisite taste, and not to soften the fibers. The only thing I would like to clarify is that it is not recommended to cook chicken kebab marinade in red wine, but use only white. For the rest, we should rely on our own tastes and preferences.

If you plan to cook barbecue from wings, then it is better to use a barbecue grill, if fillet, then skewers are better. The average estimated time for frying a kebab on skewers is 10 - 15 minutes, on a grid - grill 15 - 20 minutes.

A selection of delicious marinades for juicy chicken skewers

1. Lemon marinade for chicken skewers

Compound:
1 tooth garlic
bunch of greenery
2 pcs. lemon
7-8 tablespoons olive oil
salt pepper
Cooking:
Grind the greens, chop the garlic as finely as possible, and squeeze out as much juice as possible from two lemons. Mix garlic, herbs, lemon juice, black and red ground peppers, 7-8 tablespoons of olive oil and a little salt and wait until all the salt has dissolved.
We spread the chicken in the marinade and leave it for 1.5 - 2 hours.

Bon appetit!

2. Marinade for chicken with yogurt

Compound:
2 onions
2 teeth garlic
0.5 l yogurt, salt,
cumin, cardamom, ginger,
ground red pepper

Cooking:

Chicken skewers in white yogurt (unsweetened) will have a rather pleasant taste. For half a liter of this tender fermented milk product, you need to take two onions, two cloves of garlic and pass them through a meat grinder. Of course, it is not forbidden to use a blender - the result will be exactly the same. Mix the vegetable mass with yogurt, add a teaspoon of cumin, ginger, salt, paprika, add a pinch of cardamom and hot red pepper. Marinate the meat in this mixture for only a couple of hours. It remains to string on skewers, fry - and bon appetit!

3. Teriyaki marinade for chicken skewers

Compound:
½ st. soy sauce
½ tbsp ginger powder
4 tbsp lemon juice
2 tbsp honey
3 teeth garlic
Cooking:
Squeeze the garlic and combine it with the remaining ingredients. Stir the resulting marinade until smooth.
Pour the meat over them, pressing each piece well so that the meat absorbs as much juice as possible and put it in the refrigerator for 3 hours.
This type of marinade is great for poultry.

4. Chicken skewers in citrus marinade

Compound:
1/2 st. lemon juice
1/2 st. lime juice
1/2 st. honey
1 tooth garlic

Cooking:

Mix half a glass lemon juice, the same amount of lime juice, add half a glass of honey and chopped garlic clove. Pour ¼ of the resulting marinade into an airtight bag, put all the prepared chicken into it and put it in a cool place for half an hour.
The remaining marinade will need to be poured over the meat already in the process of cooking. Chicken shish kebab with lemon, lime and honey has a very delicate, delicate taste. Try it - you'll love it!

5. Marinade for chicken barbecue on mineral water

Ingredients: chicken legs - 2 kg, mineral water - 750 ml, lemon - 1 pc, garlic - 1 head, onion - 3 pcs, ground black pepper, salt, cinnamon - to taste.

Cooking:

Divide the chicken legs into thigh and drumstick, wash. Coarsely chop the garlic, stuff each piece of meat with it. Cut the onion into rings with a thickness of 7 mm. Pepper, grate the ham with cinnamon (2 times more than ground pepper). Add mineral water, lemon juice to the meat. Put chicken skewers in an enameled pan, alternating with layers of onion rings. Soak chicken skewers for four hours, or better - for 10-12 hours. Fry on skewers or on a grill.

6. Lime Chilli Marinade Recipe for Chicken

Compound:
4 teeth garlic
2 pcs. lime
4 tbsp peanut butter
2 pcs. Bay leaf
1 tbsp thyme
1 tbsp dried cherry
parsley bunch
carnation
salt pepper
Cooking:
4 cloves of garlic, salt and pepper with a blender bring to a puree state. Add the juice of two limes to the mixture and mix thoroughly until the salt dissolves.
We remove the marinade in the refrigerator for 2 hours, after which we add cloves, 4 tablespoons of peanut butter, 2 bay leaves, a bunch of parsley, a tablespoon of dry thyme and a tablespoon of dry ground cherries or currants.
This marinade is usually used for chicken - the bird should marinate in it for 4 to 6 hours.

7. Marinade for chicken skewers with mustard

Composition: 1 tbsp. l. mustard powder, 2 tbsp. mayonnaise, 1 tsp honey, 1 tsp curry, juice of 1 lemon, 2-3 onions, salt

Cooking:

Bird skewers prepared according to the following recipe have an unusual taste: mix a spoonful of mustard powder and two tablespoons of mayonnaise, add to them a teaspoon of honey and curry seasoning, juice from one lemon, minced onion (two - three onions), salt. Coat each piece with all this composition, pour the rest on top. Sharp and sour at the same time. It's impossible to break away!

8. Chicken barbecue in orange marinade

Compound:
100 g honey
3 pcs. orange
2 tsp curry
2 tbsp. l. vegetable oil
ground red pepper to taste
salt to taste

Cooking:
Squeeze juice from two oranges, cut the third into thin circles.
Pour the legs, thighs, wings or breast (or all at once) with orange juice and leave for 15-20 minutes.
Combine honey, oil, curry, pepper. Mix into a homogeneous mass.
Marinate the chicken for 2-4 hours.
Put the finished bird in a mold, put orange slices on top, grease with marinade again and bake until tender. Salt immediately before use.
The recipe for this marinade is great for both cooking chicken in the oven and on the coals. Pleasant light sharpness is most harmoniously combined with orange notes and curry spice. Ruddy, golden, luxurious chicken!

9. Nut marinade for chicken

Compound:
1 st. walnuts
3 teeth garlic, 1 pc. onion,
200 ml. vegetable oil
1 tsp ground black pepper
Cooking:
Fry a glass of peeled walnuts in a dry frying pan. Mince 3 cloves of garlic.
We mix all the ingredients (nuts, onions, garlic, 200 ml of vegetable oil and black pepper) with meat and keep in the refrigerator for one hour. This is one of the tastiest chicken marinade options.

10. Chicken skewers in beer

1 glass of light beer, 1 glass of kefir, ginger root, 2 cloves of garlic, salt.

Cooking:

Juicy and tender chicken skewers in beer are obtained. Its recipe is quite simple: mix a glass of light beer and kefir, rub a ginger root in them, squeeze a couple of cloves of garlic, salt to taste. Pour the chicken pieces with this liquid, leave for several hours - and cook. By the way, despite the presence of a foamy drink in the composition, the food is also suitable for children - in the end it still comes out non-alcoholic.

Next, marinated pieces of meat are strung on a skewer interspersed with onions, cut into rings. Also, fresh tomatoes, eggplants and other vegetables are placed on a skewer along with the usual ingredients, depending on the barbecue recipe.

If you plan to cook barbecue from wings, then it is better to use a barbecue grill, if fillet, then skewers are better. The average estimated time for frying a kebab on skewers is 10 - 15 minutes, on a grid - grill 15 - 20 minutes. The most successful skewers for frying are those whose thickness is about 2 mm and the width is about 7 mm. It is easy to remove portioned pieces from them, they will not bend under the weight of meat.

A simple marinade for barbecued chicken in mayonnaise on the grill

Chicken legs (legs, thighs) - 1 kg
Mayonnaise - 100-150 g
Butter - 50 g
Garlic - 3 cloves
Salt - 0.5-1 teaspoon
Ground black pepper - 0.5 tsp
Parsley for decoration - 1-2 sprigs

Cooking:

Prepare food.
Peel the garlic and finely chop.
Cut the ham into portioned pieces. To do this, separate the shins, cut the thighs into two parts along the bone.

Grate the prepared chicken legs with finely chopped garlic, sprinkle with salt and pepper.

Melt the butter. Make a few cuts and grease with oil and mayonnaise.
Stir, leave for 1-2 hours.

Thread chicken pieces onto skewers. String pieces with bone along the bone. Fry on skewers until cooked, not forgetting to turn them over in time.
Decorate the finished dish with herbs.

Bon appetit!

Sometimes we do not have the opportunity to get out into nature, rain or snow interferes. And I really want a delicious appetizing kebab. Sometimes health problems interfere and meat from a fire is contraindicated. Then chicken skewers in the oven or in a pan will come to the rescue. At home, such a barbecue turns out no worse, and even nutritionists recommend chicken meat, unlike beef or pork barbecue.

Do you love chicken? Then this chicken recipe is just for you. Chicken in honey and soy sauce can be fried in a pan, baked in the oven or grilled.

How to Cook Chicken in Honey Soy Sauce in a Skillet

Compound:
Chicken legs - 1 kg
Soy sauce - 100 ml
Honey - 2-3 teaspoons
Garlic - 2 cloves
Onion - 1 pc.
Greens - 1 bunch
Vegetable oil - 30 g
Cooking:

Wash and dry the chicken legs, cut into portions.

Peel the onion, wash and cut into thin half rings. Wash greens and finely chop. Peel the garlic, finely chop or crush in the garlic press.

Prepare a honey-soy marinade by mixing honey with soy sauce. Add onion, garlic and herbs. Mix everything well.

Place the chicken in the marinade. Leave to marinate in the refrigerator for 2-4 hours, overnight.
Heat up a frying pan, pour vegetable oil. Put chicken pieces in honey-soy sauce in hot oil (peel onions and greens thoroughly).

Fry the chicken in honey and soy sauce until golden brown over high heat (5-7 minutes). Then turn over and fry on the other side as well. Then put onions and herbs, add a little marinade, mix and cover. Simmer over low heat for 15-20 minutes, stirring occasionally.
Chicken in honey and soy sauce is ready. Serve with your favorite side dish, herbs.

Bon appetit!

Chicken skewers in the oven - quick and tasty

Chicken meat (thighs, drumsticks, wings, brisket) - 1 kg
Onion - 5-7 pcs.
Salt - to taste
Pepper - to taste
Adjika - 100 g
Mayonnaise - 100 g
Cooking:
Prepare the ingredients for cooking chicken skewers in the oven.
Clean and wash the onion. Cut into half rings.

Wash and dry the meat. Cut into pieces. Salt and pepper. Leave for 20-30 minutes at room temperature.

Meanwhile, make the marinade for the chicken skewers. Put the onion in a bowl, lightly crush it with your hands. Add mayonnaise and adjika. Salt and pepper.
Mix everything well.
Lubricate the meat with mayonnaise. Let stand 10 minutes.

And then place the meat in the marinade, mix well. To cover with a lid. Marinate at room temperature for 4 hours, in the refrigerator for 10 hours.
Turn on the oven. Arrange the chicken on the grill. Lay the onion on a baking sheet. Put the baking sheet on the middle shelf, and above on the next shelf, the grill with chicken.
Roast chicken skewers in the oven at 200 degrees for 25 minutes on one side, and then turn over and fry on the other side until cooked.

Chicken skewers in the oven are ready. Such a barbecue is no different from cooked on coals.

Bon appetit!

How else can you marinate chicken skewers? Recipe for chicken barbecue in kefir

There are gourmets for whom the favorite way is "kefir".

The process of preparing this dish at home is simple, but you need to know some subtleties that will help you avoid mistakes. For example, chicken marinade for barbecue can be prepared on the basis of not only kefir, but also natural (without sugar and additives) yogurt, matsoni, yogurt.
However, keep in mind that these products come in different fat content and the longer they are stored, the more sour they become. So for tough meat, choose a more acidic kefir. After all, the task of the acid is to make the structure of the meat more tender, while retaining the juice.
The second point is the fat content of the fermented milk product. If you chose a dietary but slightly dry breast fillet for barbecue, then the base for the sauce should be fatty. If you prefer juicy thighs, use "zero" kefir.
Traditional spices are added to the marinade for chicken skewers in kefir: ground pepper (black and red), thyme. But you can and even need to show your imagination by adding all the herbs and seasonings that you like. For example, thyme, basil, oregano, dry parsley, etc.

If we take a carcass weighing about 2 kilograms, then we will need 4 medium-sized onions, 3-4 cloves of garlic, salt, spices according to taste preferences, and half a liter of kefir.

Cooking:

My chicken, cut into portions (preferably without bones and tendons), salt, pepper, add chopped herbs, chopped (crushed) garlic. We mix everything with our hands, and then pour the sauce - kefir (yogurt, yogurt). The chicken will soak in the sauce and be ready in half an hour. But if you made the preparation in advance, then store the pickled chicken in a cool place or refrigerator., No more than 3-4 hours. If you leave the meat under the marinade for longer, the meat will turn out too soft, which not many people like.

We fry the chicken skewers on the grill or ordinary skewers, not forgetting to turn over from time to time. This is universal recipe, can be cooked at home in the oven or in a pan. To do this, instead of skewers, string the chopped chicken breast on wooden skewers. Fry thighs or legs on a baking sheet or in a pan. Bon appetit!

How to cook a simple chicken skewers in a hurry. Chicken fillet marinated in olive oil and spices.

Chicken fillet - 4 pcs.
Seasonings for chicken - 1-2 tsp.
Olive oil - 1 tbsp. l.
Salt - to taste

Cooking:

Wash the chicken fillet, cut into cubes.

Salt the meat to taste. Add olive oil and seasonings, mix well.

Thread the meat pieces onto skewers, wrap in cling film and marinate the chicken skewers for 30 minutes. Barbecue from chicken fillet on a grid, on hot coals, 10-15 minutes.

Any culinary masterpiece needs a worthy accompaniment, or rather a side dish and suitable drinks. In our case, a win-win option will almost always be an abundance of fresh herbs, leafy salads, tomatoes, bell pepper. Suitable early, young potatoes, boiled in uniforms or long-grain rice, with spices.

Complement your meal with a glass of dry, semi-dry, red, and even better white wine. Do not overdo it, it is better to choose the drink that is more expensive, but better in quality. Bon appetit!

On the eve of our beloved, well-deserved and long-awaited May holidays, I tried to give in this article many of the most different recipes barbecue. Experiment with them, share with your friends the options you like. What's your favorite proven recipe? Write in the comments!

Have you ever cooked and eaten chicken skewers? This is a real gastronomic masterpiece. Provided that it is immediately marinated correctly and cooked deliciously. To make the meat soft and juicy with a crispy, golden crust. And it doesn’t matter if you fry chicken breast, legs or wings. In any case, you can get an amazing treat. And what and how to do today we will figure it out together with you.

Some are skeptical about this poultry dish. They believe that kebabs should be cooked exclusively from lamb. But this is a biased judgment, because chicken has so many benefits. First of all, this is the price: this product is much cheaper than all other types of meat. In addition, chicken is not very fatty, especially breasts. So, the calorie content of chicken kebab per 100 grams is only 104.6 kcal. And yes, it marinates pretty quickly. In general, whatever one may say, some pluses.

Previously, we have already considered several cooking methods. Today we will look at how to cook a delicious chicken delicacy. How to marinate chicken depends on your preferences. Connoisseurs of the classics soak the pieces in a traditional mixture of onion and vinegar.

They can also be filled mineral water, kefir, tomato juice or ketchup. Good marinade with red wine or cognac. Gourmets will love the sauce based on pineapples, pomegranates or oranges. I present to your attention 10 popular recipes. Which one is the best is up to you.

For an appetizing result, you must first choose a good chicken. Broiler chickens weighing no more than 2 kg are considered the best option. You can pickle wings, thighs, breast

Buy any parts of the carcass only chilled.

Frozen product - not the best way. The fact is that after such an extreme decrease in temperature and subsequent defrosting, the structure of the fibers changes (they lose their elasticity). If it so happened that only a frozen carcass is available, leave it on the bottom shelf of the refrigerator overnight to thaw, and only then marinate.

Oven barbecued chicken with vegetables on skewers

This recipe will be a great option for a "sofa" picnic. I'm sure he will help you out more than once. Especially when a meeting with friends was planned in advance and the weather suddenly turned bad. In general, a kind of "lifesaver". By the way, the cooked delicacy will turn out no worse than at the stake.

As for vegetables, you can experiment here. Zucchini, onions, eggplants, bell peppers go well with chicken. And you can also add champignons: you definitely won’t spoil this delicacy with them.

What you need:

• Chicken breast pulp - 500 g
• Tomatoes - 2 fruits
• Bulb - 1 pc.
• Bulgarian pepper - 1 pc.
• Garlic - 4 cloves
• Mayonnaise - 2 tablespoons
• Butter
• Turmeric
• Salt and crushed allspice - to taste

Cooking:

1. Fill the skewers with cold water and leave for half an hour. Then lightly blot them with a dry paper towel. By that time, wooden sticks will absorb required amount moisture, so during the subsequent heat treatment they won't burn.

2. Wash the pulp and cut into pieces of the same size. So it is evenly saturated with aromas and fried. Try not to grind too much, but large chunks are also not needed. The optimal size is about 3 cm.

3. Salt the fillet, pepper and add turmeric to taste. Also a couple of tablespoons of mayonnaise. Then mix everything well. This will evenly distribute the salt and spices. Grind the peeled garlic with a press and send this gruel to the total mass.

4. Again, everything was stirred and we leave the chicken for an hour so that it marinates. If you are limited in time, you can immediately bake the kebab.

5. Next, switch to vegetables. First of all, chop the peeled and washed onion coarsely. Can be cut into quarters. Either give the pieces a square or rectangular shape- it's a matter of taste. The main thing is that they can be easily strung on skewers later.

6. Remove the core and seeds from the bell pepper. My fruit. Then we cut it in half and chop each half into oblong slices.

7. The next step is to prepare the tomatoes. First, cut off the top of each, and then chop into slices about 5-8 mm thick.

8. Vegetables are prepared and pieces of meat are marinated. And now it's time to string them on sticks. I advise you to follow this order: fillet, pepper, onion and tomato. And in that order until the end. Please note: at the beginning and at the end of the skewer, there should be 2-3 cm of free space.

9. Line the foil on a baking sheet. Lubricate it with butter. And we put chicken skewers with vegetables here.

10 Preheat the oven to 200 degrees. Put a baking sheet in it. Bake for about 40 minutes, turning the sticks from time to time. But I advise you not to be tied to time, but to focus on the ruddy of the chicken. And yet, so that the meat is juicy inside, place a small container of water under the baking sheet.

As for the presentation, here you can improvise. But I think that you will get more pleasure from the yummy right on the sticks. Therefore, in this form, serve the kebab on the table.

How to marinate chicken meat with mayonnaise and onions

Since chicken is lean, this marinade is perfect. Let's take a fatty sauce as a basis. It is he who will increase the juiciness of the lean fillet. I'm sure you'll love the taste and aroma. Don't believe? Then be sure to cook and try.

I often come across posts that mayonnaise should not be subjected to heat treatment, because when heated, it releases harmful substances. That is why I do not recommend using a store product. Better marinated in homemade sauce. It’s safer this way, because it does not contain any harmful additives and much tastier. Read how to make it in five minutes.

What do we need:

• Thighs - 2 kg
• Mayonnaise - 4-5 tbsp. spoons
• Onion - 2 pcs.
• Dill greens - a bunch
• Salt and crushed black pepper - to taste

1. We wash the thighs and dry them with a paper towel. Then add and pepper on top. Add mayonnaise and mix thoroughly. Thanks to this, the spices and sauce will evenly cover all the pieces.

2. We clean and wash the onion. After we chop it with a knife in half rings. We chop the greens. We send these components to the chicken and stir everything. You can lightly knead the onion with your hands so that it gives off its aroma as much as possible.

3. Marinade with mayonnaise and onions will prepare the thighs for subsequent frying in just an hour. But if you leave them overnight, it will taste even better. Of course, you will need to put the bowl in the refrigerator. Your delicacy will simply melt in your mouth.

4. Put the marinated pieces on the grill and immediately fry on both sides over a fire until caramelized. And then we serve this yummy on the table.

The most delicious marinade on kefir

To make the barbecue come out juicy and crispy on the outside, marinate it in kefir. This product is good because it contains fats, lactic acid and even alcohol. Such a "bouquet" ideally softens the chicken. For a change, you can mix it with curdled milk, natural yogurt or fermented baked milk.

You can also use kefir of different fat content. It all depends on what part of the bird you decide to marinate. Fill the breast fillet with a fermented milk product with a high fat content. But for the legs, you can take fat-free

Ingredients:

• Chicken meat - 2.5 kg
• Salt - 1 teaspoon
• Parsley or cilantro - 90 g
• Black pepper - 1/3 teaspoon
• Garlic - 4 cloves
• Onion - 2 heads
• Kefir - 700-800 ml

If using chicken legs, cut them in two at the joint. I have only shins and nothing needs to be done with them. They are already small, so let's leave them as they are. We will not remove the skin: this way the chicken turns out juicier.

Rinse them with running water and pat dry with paper towels. To make the marinade evenly soak the meat, make longitudinal cuts on the skin.

1. We shift the blanks into a glass or enameled container in which we will soak. But aluminum utensils will not work for this. The fact is that this metal reacts with acids, while contributing to the formation of harmful substances.

2. We wash the peeled onion heads. And we shred them with thin rings or half rings. We send them to the meat.

3. Grind the cloves with a garlic press. We wash the cilantro or parsley, then chop the greens with a knife and throw it along with the garlic to the chicken.

4. At this stage, salt, pepper and pour in all the seasonings that you like. If you want to give the finished dish a beautiful color, add a little turmeric or paprika to the marinade.

5. Fill it all with kefir. We cover the top of the dishes with cling film and leave it in a cold place for 3-4 hours.

6. Lay the marinated pieces on the grill and fry until cooked through on the coals. The smell will be such that all the neighbors will run to your barbecue. I highly recommend trying it.

How to quickly and tasty cook chicken in soy sauce

Want to add an Asian touch to your dish? Marinate the bird in soy sauce with honey. It will turn out very spicy. And how to prepare the meat will tell you this video recipe.

By the way, I want to remind you that soy sauce itself is very salty. Therefore, additional salting of meat is not worth it. Other ingredients can also be used for this filling, such as herbs and onions. The sauce is incredibly flavorful. It will give the bird indescribable, caramel notes.

Recipe on mineral water so that the meat is soft and juicy

Another way to quickly saturate the chicken with sauce and spices is to soak it in mineral water. Thanks to the bubbles of carbon dioxide, it easily softens even the coarsest fibers. Under its influence, any meat will become tender and juicy.

If you want to shorten the marinating time, use highly carbonated mineral water. And since such a liquid does not have any taste qualities, the sauce will have to be additionally flavored with spices. A few more words about spices.

Savory, basil, coriander, ginger, marjoram, rosemary, thyme, sage, tarragon and other spices are in perfect harmony with the bird.

But this does not mean that you need to pour everything at once. It is better to choose a couple and flavor them. Can you already take ready mixes in sachets. This recipe for big company. You can reduce the amount of ingredients.

Poultry fillet - 2.5 kg
Onions - 10-12 heads
Salt - to taste
Spices for barbecue - a little
Mineral water - 400-500 ml

1. The fillet must be thoroughly washed in advance and allowed to drain. You can also pat it dry with a paper towel. Cut it into oblong pieces of the same size.

2. Wash and clean the bulbs. We chop into thin rings. This can be done manually with a knife, or with a special grater. The last option is good because it allows you to cope with the task much faster.

3. We add the onion and knead it well with our hands. It will release the juice abundantly and soften the meat fibers faster. Pour the crushed rings to the chicken pieces. Season with spices and mix everything. To make the chicken skewers acquire a beautiful brownish tint during frying, add a little sugar.

4. Fill it all with mineral water. From above we cover the container with a plate and put a small load. This is to ensure that the meat is completely submerged in the marinade.

5. We send the dish to the refrigerator for 2-3 hours. And then we take out the pieces and put them on metal skewers. It remains to fry the meat on the coals until cooked.

Marinade with Vinegar and Onion

I want to warn you right away that the debate around this pickling method does not stop. Some are categorically opposed to the use of vinegar. And there is some truth in this, since such acid will make tender meat rubbery. Other experts believe that you can always find a compromise solution.

For example, instead of table vinegar, they suggest taking apple or balsamic.

However, despite the fact that it is less aggressive, it should still be used in a dosed manner.

This method is more acceptable for the legs. But it is better not to keep breast fillets in such a marinade. There is no fat in this part of the chicken, so just dry the pieces.

What you need:

• Chicken - 1.7 kg
• Onion - 2 heads
• Salt - 2 teaspoons
• Crushed Pepper Mix - ½ teaspoon
• Apple cider vinegar - 80-100 ml

Cooking:

1. Cut the pre-washed and dried meat into portions. Try to keep them all about the same size. They shouldn't be too big, but they shouldn't be too small either. Then we will be able to evenly marinate all the pieces. Yes, and preparing such a barbecue in time will be almost the same. We shift the blanks into a large bowl.

2. We clean the bulbs, rinse and wipe with a kitchen paper towel. Cut them into thin half rings. And we pour out the onion to the bird.

3. Salt the ingredients and pepper them. Then mix well and pour it all with vinegar. We leave the chicken for 1.5-2 hours so that it is saturated with aromas.

4. You can fry such pieces on a grill or on skewers. It doesn't matter, do as you please.

5. Move the skewers to the grill. And fry chicken skewers until a delicious crust appears. Don't forget to turn often, because tender chicken meat burns quickly.

Legs in mayonnaise with lemon

This sauce makes the chicken soft, juicy and tender, and also guarantees it an appetizing, crispy crust. The mere thought of such a treat makes my head spin.

Citrus will give the legs a slight piquant sourness and soften the fibers. Thanks to this, we will quickly prepare a juicy and tasty chicken skewers with mayonnaise and lemon.

But abused citrus fruits by no means!

Strictly follow our step by step recipe and add exactly the amount indicated in it.

Ingredients:

• Legs - 2 kg
• Lemon - 1 fruit
• Mayonnaise - 500 ml
• Paprika
• Garlic
• Allspice

Let's start cooking.

1. We wash the legs and dry them. We make neat incisions and remove the bones with joints. I also recommend removing the skin.

But it is better to leave the fat: during the heat treatment, it will melt and give the chicken extra juiciness.

2. Then cut each ham into three. They must be the same size.

3. In a large glass or enamelware lay out the mayonnaise. Add paprika and cumin to it. Cut the citrus and squeeze the juice out of it into a bowl.

4. We clean the garlic cloves, squeeze through a press or cut with a knife. Add it to the marinade. We crush allspice in a mortar and send it there. You can also salt now.

Do not forget that mayonnaise can be very salty!

5. Immerse the chicken in the fragrant mixture and set the bowl in the cold for 4-5 hours.

6. Then we put the marinated pieces on skewers if you cook on the grill. Or on skewers if you plan to bake in the oven.

Recipe for chicken skewers in a jar in the oven

If you are going on a picnic and the weather has let you down, don't be discouraged. And do not rush to your friends to say: “Hang up!” What for? After all, you can cook barbecue without leaving your home. For example, bake it in an air grill. But if you do not have such a miracle technique, cook yummy in a jar. In a regular 3 liter jar. And here is the recipe for this super delicious dish.

I would like to add a few good advice. Before sending the skewers to the jar, carefully inspect the container. It is more convenient when a jar with a metal screw cap. It should not be tightly twisted, but simply covered. If you don't have one, cover the top of the container with foil.

It should not have cracks and chips, otherwise the bottle will burst during cooking.

And yet, be very careful when removing cans of ready-made kebabs from the oven. The temperature inside the oven and the room is very different. Because of this difference, the glass container may crack. Therefore, turn off the oven, open the door and leave for 8-10 minutes. And only then just pull out the jars with the delicacy.

Juicy chicken in sour cream

There are many marinades where sour cream is present in the composition. You can pickle both the whole carcass and its individual parts - breast, wings, legs. In addition, you can bake in the oven, fry on the grill, etc.

When choosing sour cream, give preference to a fatter one, preferably homemade. And yet, if, for example, the recipe indicates that it needs to be lubricated with a bird, then it means that the meat should be cold.

Sometimes it is even suggested mixing dairy products with mayonnaise. Want to experiment - please. Just remember that there should still be more sour cream in such a marinade, since it is this product that is responsible for the golden crisp.

What we took:

• Chicken thighs - 1.3 kg
• Onion - 6 heads
• Sour cream - 6 tablespoons
• paprika - large pinch
• Salt and ground black pepper - to taste

1. Let's get started. My thighs and wipe with a towel. We make an incision on each of them and carefully remove the bone. Then we grind them into pieces 3-4 cm long.

2. Cut the peeled and washed onions coarsely. It can be half rings, slices or cubes. Salt everything, pepper and flavor with paprika. We mix all the ingredients well. The onion should release juice at this stage.

3. We send sour cream to the rest of the ingredients. And mix everything thoroughly. Lay the onion rings on top. We cover the container with cling film and leave for an hour in this fragrant mass.

4. While the bird is soaked in spices, switch to skewers. Submerge them in cold water and leave for half an hour. Then we put the pieces (5-6 pieces) on the prepared sticks.

5. As you understand, we will cook such a delicacy in the oven. Therefore, put the meat strung on skewers on a baking sheet covered with foil. We heat the oven to 200 degrees and send the chicken into it. Fry until tender, periodically turning the wooden sticks.

Soy sauce marinade with honey

Did you know that from the Latin language the word "sauce" means "salted"? And when it comes to soy marinade, sort of like him taste qualities match the title. But what about sweet sauces? And such options have the right to life. Moreover, incompatible, at first glance, combinations give an excellent result. And your chicken skewers will have a breathtaking taste and a delicate golden crust.

I think flower honey is the best. However, you do not grease pancakes with them. Therefore, you can take any natural bee product that you have at home.

If suddenly the honey is candied, it does not matter. He will fit too. Just before preparing the marinade, melt it in the microwave or in a water bath.

Remember that soy sauce contains a lot of salt. Therefore, do not use spices for barbecue, which contain salt. As for the pickling time, it all depends on the age of the bird. If you bake chicken, it will marinate in 2-3 hours. But an adult chicken needs a long exposure in such a marinade. You can also leave it overnight.

What do we take:

• Wings - 1.1 kg
• Soy sauce - 6 tablespoons
• Honey - 2 tablespoons
• Ketchup (you can take spicy or classic) - 4 tablespoons
• Mustard - 2 teaspoons
• Garlic - 4 cloves

How to cook:

1. Mix honey and soy sauce with mustard and ketchup. We push the peeled garlic through a press and send it to other ingredients. And thoroughly mix the ingredients of the marinade.

2. We thoroughly wash the wings and wipe off excess water. Next, cut off the phalanges

By the way, phalanges can be used to make broth.

4. We shift the bird into a glass container and fill it with a fragrant mixture. Cover the bowl with cling film or a lid and refrigerate for several hours.

5. Put the wings on the grill or place them in a baking sheet and fry on coals or in the oven. Do not forget to turn the pieces over, otherwise they will be very charred on one side, and on the other they will remain pale. And before serving, you can crush the delicacy with sesame seeds.

Secrets of cooking chicken barbecue

If you will fry on the grill, it is important to choose the right unit. Remember: it does not have to be very deep. If the distance between the sides and the epicenter of the “heat” is too large, the pickled pieces will simply dry out under the influence of a hot air stream. Then don't even dream about a golden crust. By the way, this “sin” is more likely to suffer homemade devices. In prefabricated purchased braziers, the depth is correctly calculated. And although they are not as beautiful as stationary forged ones, they are more practical and comfortable.

Too little distance between the coals and the meat is also bad. The outside of the chicken will burn, but the inside will remain raw. There is such a dangerous!

Remember: the optimal distance from the coals to the meat is 12 cm. With this distance of heat, the pieces will be well-done and remain juicy and tender inside.

It is more convenient to fry chicken skewers on coals: fill the brazier with them by about one third. You can also roast on wood. Alder, birch and fruit trees are suitable for this. But coniferous wood can not be used! It releases resins that will spoil the taste of the delicacy. Also do not use for frying. fruit trees, which were previously used for the manufacture of furniture. They are saturated with harmful chemicals.

You can cook only when the firewood is completely burnt out. By then, there will be no more flames. Instead, the embers will emit intense heat. If tongues reappear during the heat treatment, extinguish them with water. But if the heat is not enough, "fans" will come to the rescue. They need to brush the coals well. Only at this moment the skewers should not be on the grill

Remember, my dear readers, that the correct feeding of the bird is very important. Naturally, related products depend on the time of year and where you are. If the delicacy is prepared in an apartment, say, in winter, you can limit yourself to oven-baked vegetables, such as potatoes. Also, such a dish is often served with ketchup or other sauce, pickled onions, bread or pita bread. In the summer, fresh vegetables - tomatoes, cucumbers, radishes - are sure to go with this yummy.

Yes, drinks can be served. Some prefer to eat chicken skewers with beer, others with wine (red, rose or white), and still others with green tea. And here only you can choose what will be more appropriate.

I am sure, my friends, that now you know exactly how to properly cook chicken skewers. And you can fry it even on the grill, even on the grill or at home in the oven. You will certainly succeed, because you cook with soul and for your loved ones or close friends.

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 own recipes Let's look at each of them in turn.

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. Optimal options an enamel pot, glass or ceramic bowl is considered. 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. The same way rabbit meat, turkey and other types of dietary meat are prepared.
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 suitable dishes, put meat in it and pour 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, suitable three-liter jar. 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 are 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 pre-dilute it drinking water). Pour in honey, oil.
2. Wash the bunches of dill and parsley, squeeze out the garlic, add the grated lemon zest. Connect 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 meat on skewers or put it on a grill, alternate chicken with washers onion. 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

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 from different parts chicken carcass get a different barbecue.

Chicken breast skewers 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 kebab 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 delicious. 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, it turns out amazing tasty snack for beer. 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 skewers is checked by cutting one of the pieces, the meat juice should be transparent, and the bone should lose a reddish brown tint. The meat should easily come off the bone.

And now let's take a look at the marinades for the most delicious chicken skewers.

Marinade for barbecue chicken with onions

Not everyone knows that pickling chicken in vinegar is not a 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 blender), this will make it possible to stand out a large number 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 greenery.

Marinade for chicken with soy sauce

There are several different soy marinades available, depending on whether you like sweet or spicy flavors.

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, the sweetness of honey and the spiciness of a 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 on 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. With mayonnaise, you can use a wide variety of 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. Can be baked 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.