How to properly cook chicken skewers. Cooking delicious chicken barbecue in nature

In this article, I will talk about several recipes for making delicious chicken skewers. The marinade plays a big role here. It is he who gives taste and aroma.

Now you can buy chicken meat for barbecue in stores. However, it does not compare with the one that you can cook yourself. You can use combinations of your favorite spices and spices.

Of course, preparing the marinade on your own is quite difficult and laborious, it takes time. Believe me, the result is worth it.

I'll start with the recipe for the most delicious marinade. It has a spicy taste due to the presence of onion and garlic in it.

Ingredients:

a pair of onions;
1 kg of chicken thighs;
300 gr of mayonnaise;
pepper, salt.

Cooking:

Remove the husk from the onion and cut it into half rings. The thinner, the better, as in this case the onion will release more juice.
Onions are poured into a separate container. Pour mayonnaise with the addition of selected seasonings. Paprika is often used.
Now proceed to the pickling process itself: mix the meat and onions. Leave for a couple of hours at room temperature.

Attention! Don't leave the chicken to marinate overnight as the meat can become very tough.

After a few hours, they begin to fry the barbecue. Readiness is determined by the resulting golden crust.

Enjoy your meal!

Chicken meat itself is tender and juicy. Therefore, it does not need to marinate for a long time.

In order for it to retain its juiciness and softness, an acidic environment is necessary. It gives the meat a special softness.

As a marinade base, you can use:

kefir;
sour cream;
natural sour juices (from pineapple, pomegranate, apples);
yogurt.

Often use ketchup or just fresh tomatoes. You can add a slice of lime or lemon to them.

In addition, you can use spices and spices: thyme, turmeric, bay leaf, coriander, ginger and others. Be sure to add onion: it makes the meat juicy.

Wine or apple cider vinegar is often added to the main ingredients. This marinade is kept for about 1 hour.

After marinating, vegetable oil of your choice is added. The main condition: no smell.

Honey is added for a piquancy of taste.

The presence of vinegar in the marinade can significantly impair the taste of the kebab, and make the meat itself tough. To avoid this, use vinegar in moderation. The low content of vinegar justifies itself.

Now the recipe of our mothers and grandmothers, who pickled chicken during the Soviet era. Yes, and then the whole family loved to gather in nature and fry the meat.

Would need:

2 kg of chicken;
1 kg of onion;
½ teaspoon ground red and black pepper;
1.5 teaspoons of salt;
a couple of bay leaves;
spices;
100 ml wine or apple cider vinegar.

How to cook:

1. The chicken is washed and cut into equal pieces of medium size.

Onions are peeled, cut into thin half rings and laid out in a separate container for pickling. Salted and squeezed to make juice.
Add selected spices in the amount of 2 to 2.5 teaspoons. For those who do not want to waste time on the selection of spices, as an option - the purchase of ready-made ones. Among them are suneli hops, Provence herbs, paprika.
Top with apple cider vinegar. 6 or 9% will do. You can dilute it a bit with water. All ingredients are well mixed, tamped and covered with a lid, leaving for an hour.
Fry the meat until a delicious golden brown appears.

Maybe you want to cook pork skewers - 10 marinade recipes at your service!

Chicken thighs are perfect for this recipe. The shish kebab will turn out especially soft and tasty.

Products:

a couple kg of chicken thighs:
half a liter of kefir with a fat content of 3.2%;
kg of onions;
bunch of parsley;
from 1.5 to 2 tbsp. spoons of spices;
salt pepper.

How to pickle:

Cut the onion into half rings as thinly as possible.
The chicken is cut into pieces and placed in a separate container.
The onion is chopped and crushed a little until juice is obtained. Add to chicken. Everything is mixed.
Pour kefir. You can use the product of any fat content. It is important to remember that the end result largely depends on kefir.
Selected spices are added.

Add salt, pepper.
Chop the parsley, add to the marinade.
This recipe takes 3 to 4 hours to marinate. Remove the container to a cool place.
Pieces are strung on a skewer or laid out on a wire rack. When frying, all pieces of greens, onions are removed. Roasting time is no more than 25 minutes.

The finished dish is sprinkled with fresh chopped parsley and served.

One of the best marinades ever, in my opinion. It is similar in many ways to the recipe for making kefir marinade. However, I will still give the full recipe.

Would need:

1 chicken;
a head of garlic;
100 ml of mayonnaise;
salt pepper;
spices.

How to soak and fry:

Cut the meat into 6-8 pieces.
Peel the head of garlic from the husk and divide into thin plates.
Spices are mixed with salt, pepper, mayonnaise.
Pieces of garlic are placed under the skin of the chicken.
All pieces are well coated on all sides with mayonnaise and left in this form for a period of 1 to 1.5 hours.
Put the meat on the grill and fry from different sides.

Note: It is believed that when frying mayonnaise, harmful substances are released, and therefore the kebab prepared according to this recipe is not very good for health. Like it or not, I don't know. Perhaps this statement has some merit. I can say for sure that the kebab cooked according to this recipe turns out to be very tasty.

Modern and interesting cooking option. Chicken meat in mineral water will become even more tender, juicy and softer.

You will need the following ingredients:

2 kg of chicken;
500 gr onion;
1 liter of mineral water;
Art. a spoonful of vegetable oil;
salt, spices;
lemon (optional)

How to cook:

The chicken is cut into pieces of medium size.
Peel the onion and cut into rings, adding to the container with the meat.
Add spices and salt. Mix thoroughly and leave to marinate.
Mineral water is added last (I prefer BonAqua).
Pieces of chicken are put on skewers and fried until golden brown.

Optionally, sprinkle with lemon juice.

For this recipe you will need table wine. I prefer to marinate chicken meat in dry white wine. A little more expensive, but unusually tasty.

Products:

2 kg chicken (preferably darker and fatter);
300-400 ml of wine (dry white);
4 heads of onions;
a couple of lemons;
salt, black ground pepper;
greens.

Recipe:

The meat is cut into small pieces of the same size and laid out in a marinating container. A simple bowl of sufficient depth will do.
Rub the pieces with salt and pepper and set aside.
To prepare the marinade, chop the onion, add lemon juice, dried rosemary (greens). At the last moment - dry wine. Everything is mixed.

Note: instead of dry white, table rosé wine will do. It goes very well with tender chicken meat. For an amateur.

Marinade is poured over the meat, mixed for uniform impregnation. Cover with a lid and leave to marinate. The minimum time is from 2 to 3 hours.

Important: the longer the kebab marinates, the more tender and soft it will turn out.

The finished meat is strung on skewers and fried on all sides until cooked. When a slight blush appears, the chicken is ready.

The finished skewers are laid out on a dish. You can decorate with lettuce leaves. Serve as a separate dish or with a side dish.

This recipe is for beer lovers. Beer will give the meat a special flavor of malt. If possible, you can buy barley beer or take unfiltered beer.

You will need the following products:

1 liter of light beer (you can also dark) - for an amateur;
3 or 4 kg of chicken legs;
lemon;
3 onions;
250 gr mayonnaise;
salt;
ground black pepper;
poultry seasoning.

How to cook:

Cut the meat into pieces and spread in a separate container for marinating.
Salt and mix thoroughly to evenly distribute the spice.
Mayonnaise, beer are added and mixed again, preferably by hand.
Cut the onion into thin half rings, rubbing into the meat. Add lemon, seasoning, pepper. I leave everything to marinate for 2 to 3 hours. You don't need to overdo it.

Chicken pieces are strung on skewers and evenly fried on all sides until golden brown.

Another interesting recipe, so to speak, for a gourmet. The recipe is also suitable for cooking beef and other meats.

You will need the following ingredients:

1 kg of chicken;
a pair of onions;
2 kiwis;
300 ml of yogurt (kefir is also possible);
greens;
spices, salt to taste.

How to cook:

The chicken is cut into pieces of the same size.
Transfer to a marinating container, salt, pepper, add spices.
Leave for 10-15 minutes to infuse.
Onion, cut into half rings, is added to the total mass.
Pour in yogurt and mix thoroughly.
Remove for impregnation in the refrigerator. In the case of chicken meat, 2-3 hours is enough.
After a while, lay out the chicken pieces in another container.
Add chopped kiwi, peeled. Leave to marinate for a couple of hours.

Shish kebab prepared according to this recipe is good to serve with herbs, vegetables, side dishes.

A fairly common recipe for cooking with soy sauce.

Ingredients:

2 kg of chicken;
700 gr onion;
from 4 to 5 tbsp. spoons of soy sauce;
4 tbsp. tablespoons of lemon juice and olive oil;
2 garlic cloves;
pepper (to taste)

How to cook:

Cut the chicken into pieces of the same size. To make the dish lighter, remove the skin.
The onion is cut into half rings, the garlic is crushed.
Lemon juice and pepper are added to soy sauce.
Put individual pieces in a container, pour over with vegetable oil, preferably odorless.

How to choose chicken for barbecue

To make a barbecue tasty, you need to be able to choose meat. For chicken, the most suitable part is the thighs. Wings and shins are tougher and drier. However, it's also delicious. So say who likes what.

It is worth buying the meat of young broiler chickens. It must be fresh and chilled. The color is pale pink, with fatty yellow streaks. There should be no external damage, an unpleasant odor.

It is worth buying meat only in well-tested places. You should refrain from shopping in suspicious places.

Be sure to check the date of manufacture and packaging. The packaging should be transparent, which will allow you to see the meat well.

Well, now you can make a marinade for juicy chicken skewers in more than ten options - at least for every weekend of the summer season. Marinate, fry, eat and enjoy!

Alexander Gushchin

I can't vouch for the taste, but it will be hot :)

Content

It is impossible not to love chicken skewers, and if this dish seemed tasteless to you, then it was marinated or cooked incorrectly. The most common problem in the cooking process is the dryness of meat, which it acquires after frying on coals. Often such a nuisance is encountered when the fillet was not marinated before cooking or the marinade did not help soften the meat. How to soak chicken skewers to make it juicy?

How to choose the right chicken for barbecue

The most delicious chicken skewers will turn out if you choose not frozen, but chilled meat. The best option is a carcass weighing up to one and a half kilograms, it has the softest and most tender fillet. If you have purchased frozen chicken: carcass or fillet, then it is better to defrost them in the refrigerator, because when defrosted quickly, it becomes dry and tough. For frying on skewers, the whole carcass should be divided into small portions.

A chicken fillet dish can turn out dry, so special attention should be paid to marinating it, choosing the most suitable sauces for this. The thighs will be the juiciest. If you do not remove the skin from the bird, it will be tender and high-calorie. Delicious barbecue will turn out not only from fillets or parts of the carcass, but also from chicken liver and hearts.

In what dish to marinate chicken on a barbecue

It is better to marinate chicken fillet in glass, enameled or ceramic containers. Avoid soaking poultry in a wooden or aluminum bowl, as some liquids (such as wine) oxidize when in contact with metal, and the wood quickly absorbs the marinade. Do not use plastic utensils, as during pickling, the meat absorbs toxins released by such materials.

Marinade composition

What is the best way to marinate chicken skewers? There is no definite answer, but there are many options for successfully cooking chicken on charcoal. It is possible to marinate the bird with the help of various aromatic sauces:

Lemon juice, salt (alternative - soy sauce), garlic, onion, herbs.
Yogurt or kefir, parsley, garlic, onion, salt, black pepper.
Ketchup or tomato paste, red pepper, cumin, salt.
White wine, garlic, onion, tomatoes, coriander, lemon juice, black pepper.
Curry, turmeric, paprika, kefir.
Sour cream, garlic, parsley, salt, lemon juice, pepper.

Chicken skewers in mayonnaise

Ingredients:

800 g chicken.
One bulb.
100 g mayonnaise.
Spices to taste.

How to marinate chicken with mayonnaise:

It is necessary to rinse the meat under running water, meat, cut it into small cubes (2x2cm).
Pepper and salt the pieces.
Add the onion rings to the pot.
Season everything with mayonnaise and leave in the refrigerator for an hour. If the dish is marinated for about a day, it will turn out even tastier.

Marinating chicken wings for barbecue in beer

Ingredients:

1 kg wings.
1 tsp dry oregano.
0.5 l of light beer.
Two bulbs.
Pepper, salt.

How to marinate chicken wings:

We wash the wings under warm water, put them in a marinating dish.
Add spices and mix.
Cut the onion into half rings or rings, add to the container.
Fill everything with beer and leave for three hours.

Recipe for chicken skewers in kefir

Ingredients:

2-3 kg of chicken.
0.5 l of fatty kefir.
3 bulbs.
1 clove of garlic.
Spices.

How to marinate fillet in kefir:

Cut the chicken fillet into small pieces, put them in a suitable dish.
Pour kefir into it.
Cut the onion and garlic, add to the meat.
After salt and pepper, mix the marinade thoroughly.
We cover the dish with a plate and put a load on top of it. We start frying in 2 hours.

How to marinate chicken skewers with vinegar

Ingredients:

1 kg chicken (thighs or legs).
3 bulbs.
1 tablespoon wine vinegar.
Salt pepper.

How to marinate chicken with vinegar:

Cut the chicken into pieces, put them in a container suitable for marinating.
Pepper and salt the meat.
Add the onion sliced in half rings, and then pour the vinegar.
Mix thoroughly, cover and wait three hours.
Salt the chicken again before frying.

A quick way to marinate chicken skewers in sour cream

Ingredients:

1 kg of chicken.
5 g dry basil.
350 g low-fat sour cream.
1 sprig of fresh basil
Red and black pepper.

How to marinate fillet in sour cream:

We cut the fillet into small identical cubes.
Add basil, salt, pepper.
Pour in sour cream and mix well.
We leave for a couple of hours in the refrigerator.
When the fillet becomes soft, we prick it on skewers and fry on the grill until cooked, often turning over.
The dish is served with any sauces and fresh basil.

Chicken skewers in mineral marinade

Ingredients:

1 kg of chicken.
100 g of water.
1 lemon.
100 g of water.
3 tbsp soy sauce.
4 cloves of garlic.
Spices, fresh herbs.

How to marinate chicken in a mineral marinade:

Wash and cut the bird.
Combine juice of 1 lemon, seasonings, soy sauce and purified water.
Pass the garlic through the press, add to the marinade.
After the sauce is well mixed, pour it over the fillet and leave for several hours.

Chicken barbecue marinade with lemon and garlic

Ingredients:

600-700 g of chicken.
2 cloves of garlic.
3 tbsp lemon juice.
One red onion.
1 tsp paprika.
2 tbsp vegetable (olive) oil.
One red onion.
1 lemon.
A little cumin, cinnamon and ground pepper.

How to marinate chicken skewers with lemon and garlic:

In a small bowl, mix all the seasonings listed, finely chopped garlic and 1 tablespoon of lemon juice.
Add meat cut into small cubes, mix.
Cover the bowl with a lid, send for a couple of hours in the refrigerator.
Mix the rest of the lemon juice in a deep bowl with olive oil.
Heat the grill, put the chicken meat and red onion rings on skewers.
Fry the meat for about 8 minutes, brushing with lemon-butter sauce.

Video: cooking a delicious barbecue marinade

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Discuss

How to marinate chicken skewers

Usually barbecue is prepared from pork or lamb meat, but if it is not possible to purchase such meat, many housewives prefer cheaper chicken meat. To cook chicken barbecue, you need to choose the most delicious marinade so that the meat is soft and juicy enough.

To avoid this problem, you should choose the most suitable marinade option, in which case the pieces of meat will turn out juicy and fragrant.

Rules for marinating chicken meat

There are several basic rules that should be followed when preparing chicken, these include:

The chicken has a very tender and soft texture, and if other types of meat are marinated in order to soften, then the chicken pieces are placed in the sauce only to give them taste and aroma. That is why marinades can be very diverse. They may include kefir, mayonnaise, vinegar, lemon and various spices.
The process of marinating chicken takes a minimum amount of time, you can start cooking the dish already 1-2 hours after marinating. Nevertheless, some types of marinade help to make the chicken taste better, so the housewives keep the meat in the sauce from 12 hours to two days. Do not leave the product in the marinade for a long time if the sauce contains acetic acid, lemon juice or lemon zest.
If the hostess decided to use for cooking barbecue, then the best option would be a wine or apple product.
When frying kebabs, it should be borne in mind that different parts of the chicken will be cooked for a different period of time. Therefore, the legs are fried separately, and the fillets separately.

Marinade on kefir

In such a sauce, the meat turns out to be quite tender and very tasty, it is very important to add vegetable oil to the marinade, otherwise the pieces of meat will turn out dry.

Ingredients:

chicken breast or thighs - 1.2 kg;
onion - 4 pieces;
coarse salt - to taste;
spices for barbecue - to taste;
fat kefir - 1 liter;
greens - 1 bunch;
vegetable oil - 1 spoon;
ground black pepper - to taste.

Cooking process:

Chicken thighs or fillets are washed in water, slightly dried. If it is a fillet, then it is cut into medium-sized pieces.
White onions are peeled and placed in a blender bowl, where the vegetable is mashed. This is necessary so that each piece of meat is saturated with the aroma and juice of the onion.
Garlic cloves are peeled and rubbed on a fine grater. It is also worth taking parsley and mint greens, rinse and chop very finely.
In a bowl, grated is mixed with salt, ground pepper is poured there and onion mass is added. The ingredients are whipped again with a blender.
Rub the thighs with the finished mixture, put the meat in a large bowl, and then pour in a liter of kefir. If there was no kefir at home, you can use sour cream, homemade yogurt or yogurt.
In addition to the chicken, a spoonful of vegetable oil and chopped herbs are added, all components are thoroughly mixed. The oil in the sauce not only helps to make the meat softer and juicier, but also brings out the taste of the spices.
In addition to the marinade, you can add your favorite spices, it can be rosemary or turmeric. But do not add too much spices, otherwise it will kill the taste of meat.
The marinating process lasts about 2-3 hours, the meat must be placed under the press.

With mayonnaise and garlic

This is a fairly popular marinade option, as it is most often used by housewives to prepare chicken skewers. The cooking process is not much different from the recipe above, but it is still worth describing it in more detail.

Ingredients:

chicken fillet - 1.2 kg;
homemade mayonnaise - 120 ml;
spices for barbecue - 1 pack;
salt - to taste;
young garlic - 1 head;
ground pepper - to taste.

Cooking process:

The chicken fillet is washed and cut into several pieces, after which the chicken is placed in a deep bowl where it will marinate.
The garlic is peeled and cut into thin slices, you can chop the vegetable with a press. Spices are combined with salt, ground black pepper and mayonnaise. Everything is thoroughly mixed, while spices can be used any.
Now the garlic is placed on the chicken fillet, after that the mayonnaise mass is placed in a bowl and everything is mixed well.
In this form, the pieces are left to marinate for an hour and a half, if time is short, then one hour is enough.

Marinade with yogurt

This version of the sauce can be attributed to quick pickling, since thirty minutes is enough for the meat to soak in the sauce and turn out delicious. Chicken under this will turn out very juicy, if you strictly follow the recipe.

Ingredients:

chicken fillet - 600 grams;
young garlic - 2 cloves;
olive oil - 12 tablespoons;
yogurt - 12 cups;
dried oregano - to taste;
coarse salt - to taste;
ground pepper - 5 grams;
lemon - 12 pieces.

Cooking method:

To prepare the sauce, you should first cut the chicken fillet into pieces, and then transfer the meat to a small saucepan.
All ingredients are mixed in a separate bowl. Natural yogurt is poured into the container, olive oil and chopped garlic cloves are added there. Additionally, the necessary spices and salt are placed in the mixture.
The lemon is cut and two tablespoons of juice are squeezed out of it, the finished marinade is mixed until smooth.
The chicken meat is poured with the prepared sauce, and then a press is placed on the chicken and left for half an hour, if there is time, you can soak the chicken in the sauce for about an hour.

Vinegar based marinade

Cooking chicken fillet is not easy, as it turns out to be quite dry after cooking, because there is no fat in it.

To prevent this problem from affecting barbecue, when using vinegar marinade, additional vegetable oil should be used.

Ingredients:

chicken fillet - 3 kg;
coarse salt - 1.5 tablespoons;
wine vinegar - 3 tablespoons;
onion white onion - 2 kg;
vegetable oil - 1 spoon;
a mixture of ground peppers - 5 grams.

Cooking:

First, we wash the chicken fillet, and then chop it with a knife into medium-sized pieces.
The onion is peeled, cut into large pieces and sent to a blender. The vegetable is crushed to the state of gruel.
The onion mass is placed in a bowl with pieces of chicken fillet. Vegetable oil, a mixture of ground peppers, a little vinegar and salt are also sent there.
All components are mixed and left to marinate for four hours.
When the time is up, you should clean the meat from the marinade, because if onion remains on the fillet pieces, it will add bitterness to the barbecue. The marinating process should not last more than four hours.

If it is necessary to keep the meat for a longer time, then after four hours the chicken is removed from the sauce, washed in water, and then added to the prepared vegetable oil.

Marinade with soy sauce and honey

This version of the marinade is distinguished by its interesting taste and incredible aroma. The finished kebab is juicy and has a delicious crust.

Ingredients:

sweet pepper - 2 pieces;
natural honey - 5 tablespoons;
chicken fillet - 2.1 kg;
soy sauce - 120 ml;
vegetable oil - 55 ml;
coarse salt - to taste;
garlic spicy - 2 cloves;
ground pepper - 5 grams;
onion - 4 heads.

Cooking process:

Melt the honey first and then mix it with soy sauce and a little salt.
Salt can be omitted if the sauce is salty enough.
Ground black pepper and vegetable oil are additionally added to the marinade, everything is mixed again.
Chicken fillet is cut into large cubes, onions are cut into rings of medium thickness. It is also worth cutting sweet peppers into thin rings. Garlic is crushed with a knife or crushed with a press.
The meat is placed in a bowl with sauce, mixed well and the chicken is allowed to brew for about two hours.

You can also pick up other options for marinades, they add kiwi puree, red wine and various spices to their composition. For chicken skewers, a special seasoning for chicken is better. But you can use any other spices.

The pleasant burden of cooking barbecue in most families falls on men's shoulders. It is easier for men to cope with marinating meat, which requires considerable physical effort when kneading with onions. However, there are barbecue cooking options that do not require the application of physical strength at all, but they require attentiveness, imagination and even tenderness - qualities that the representatives of the beautiful half of humanity are fully endowed with. These kebabs can be safely attributed to fish kebabs, vegetables, and, of course, the hero of our today's story - chicken skewers.

How to cook chicken barbecue? There are a lot of recipes for making chicken skewers. Marinades for chicken meat are not flavored with anything, trying to cook a delicious and mouth-watering barbecue. The most incredible sauces, vegetables, fruits, the most inconceivable and exquisite spices and herbs are used. Starting with the well-known garlic and lemon, and ending with the unimaginable pineapple and mango chutney. Chicken kebab, like no other type of kebab, allows you to fully express your imagination and unleash your creative culinary potential.

And the main secret here lies in the chicken meat itself. Tender and juicy chicken meat does not require long marinating in order to become softer. Moreover, even if you just smear portioned chicken pieces with your favorite sauce, string them on skewers and fry over coals, you and your friends are already guaranteed a delicious and mouth-watering barbecue. However, as in the preparation of any other dish, the preparation of chicken skewers has its own subtleties and its little secrets.

Today "Culinary Eden" has collected for you the most important tips and recipes that will definitely tell you how to cook chicken kebab so that it turns out juicy, tasty and fragrant even for those who are going to cook it for the first time.

1. In order to cook a truly delicious chicken skewers, you need to choose the right chicken. The best chickens for barbecue, grilling and frying are birds between the ages of ten weeks and twelve months and weighing from 900 grams to 1 ½ kilograms. The meat of such chickens has the tenderness and softness necessary for cooking shish kebab, which means it will not require you to do extra manipulations required to soften it. When choosing between frozen and chilled chickens, try to opt for the latter. Chilled poultry is noticeably superior to frozen poultry both in softness and in taste. If for some reason you have to use frozen chicken, thaw it gradually by placing it on the bottom shelf of the refrigerator, because chicken that is quickly thawed in heat can become dry and tough. It is equally important to pay attention to the freshness of the bird. Inspect and smell it carefully before buying. In fresh young chicken, the breast should be rounded, the skin of a delicate, even cream shade. The tip of the bone on the breast should be elastic. Fresh chicken and smells nice, a little sweet.

2. Any parts of the chicken are suitable for barbecue. Usually it is enough to chop a whole chicken carcass into not too small portions. However, it should be borne in mind that chicken skewers always turn out to be a little drier than skewers from other parts of the carcass. And the most delicious, tender and juicy chicken thigh barbecue is obtained. Whether to leave the skin on is a matter of your personal taste preferences; this will not affect the quality of the finished kebab in any way. Of course, chicken kebab with skin will turn out a little fatter than chicken kebab without skin.

3. Let's try to cook the easiest chicken skewers with garlic and lemon. Chop two kilograms of chicken into portions and put in a deep bowl. Cut a large onion into half rings and lightly mash with salt until the juice is released. Cut four cloves of garlic into thin petals. Finely chop a small bunch of parsley. Add the onion, garlic and herbs to the chicken and mix, lightly rubbing the ingredients into the poultry meat. Then add the juice of half a lemon and black pepper to taste. Once again, mix everything thoroughly and leave to marinate in a cool place for two hours. Roast over coals.

4. Chicken barbecue marinated in white wine and tomatoes turns out to be more refined. Chop two kilograms of chicken into portions, stuff with garlic slices and lightly rub with black pepper and ground coriander. Cut three large onions into rings, four tomatoes into circles. In a separate bowl, mix the juice of ½ lemon with ½ cup white wine. Put half of the chicken in a deep dish, put half of the onion and tomatoes on top, then put the remaining chicken and the remaining onion and tomatoes on it. Pour everything with a mixture of wine and lemon juice and carefully remember with your hands, trying not to disturb the alternation of layers. Leave to marinate for three hours in a cool place. Roast over coals.

5. It is very easy to marinate chicken with tomato paste and cumin. Put three kilograms of chicken thighs in a marinating dish. Add 150 gr. tomato paste, 1 teaspoon of zira (cumin), pounded in the palms, ½ teaspoon of ground red pepper, salt to taste. Mix everything thoroughly and leave to marinate for 2 hours. Roast over coals. Serve with spicy sauce and pickled onions. Pickling onions for a side dish is very simple. Cut four medium onions into half rings, put in a deep plate, sprinkle with vinegar, sprinkle with salt and finely chopped cilantro. Mix thoroughly and leave to marinate for one hour. The onion prepared in this way is very juicy, fragrant and not at all bitter.

6. From very small, young chickens, an incredibly tasty and tender barbecue is obtained. Three chickens, weighing no more than 300 gr. each cut in half. In a separate bowl, mix 30 gr. sour cream, 1 tbsp. a spoonful of lemon juice, 1 finely chopped garlic clove, salt and pepper to taste. Grease chicken halves with ready-made sauce, put on skewers and immediately fry over coals. Instead of skewers, you can use a special grill. Garnish the finished kebab with lemon slices and serve with vegetable salsa.

7. Chicken barbecue marinated in yogurt or kefir turns out to be very tender. Chop two kilograms of chicken into medium-sized pieces and put in a deep bowl. Add 4 onions, cut into half rings, 3 finely chopped garlic cloves, 100 gr. cilantro or parsley, black pepper and salt to taste. Mix everything thoroughly and pour ½ liter of yogurt or kefir. Leave to marinate in a cool place for 2 to 3 hours. Roast over coals.

8. Chicken pineapple skewers and mango chutney add a touch of Indian flavor to your picnic. Prepare the chutney ahead of time. To do this, peel and remove the stone from two medium-ripe mangoes. Cut the mango pulp into small cubes and fry in 2 teaspoons of butter for 5-7 minutes until soft. Then add one finely chopped hot chili pepper, two crushed garlic cloves and simmer everything together for a couple more minutes. Cool the finished mixture and grind in a blender until smooth, adding 1 tbsp. a spoonful of apple cider vinegar, 2 tbsp. tablespoons of vegetable oil, salt, sugar and curry powder to taste. Leave your curry in the refrigerator for 1 to 2 days. 1 ½ kg. cut chicken into portions and marinate in mango chutney for three hours. Peel and cut two medium-sized pineapples into 1 cm thick slices. Thread chicken pieces onto a skewer, alternating them with pineapple slices. Roast over coals. Serve with the remaining mango curry, fresh herbs and vegetables.

9. Chicken skewers can be cooked at home in the oven. 1 ½ kg. cut the chicken fillet into cubes 2 cm thick and fold into deep dishes. Add 1 teaspoon turmeric, 1 teaspoon ground zira (cumin), 1 teaspoon curry powder, 1 teaspoon paprika, and salt to taste. Then pour in 6 tbsp. spoons of yogurt, 6 tbsp. tablespoons of vegetable oil, mix everything thoroughly and leave to marinate in a cool place for 2 hours. Thread the cooked chicken onto wooden skewers. Try not to string the pieces too tightly so that they do not stick together when frying. Fry the skewers for 10 minutes on a baking sheet, greased with oil, in the oven, heated to 220⁰С.

10. You can also cook original Japanese-style chicken skewers at home. Prepare the sauce ahead of time. Place in a saucepan 2 tbsp. tablespoons of honey, melt in a water bath, add 6 tbsp. spoons of soy sauce, mix thoroughly and cool slightly. Divide the prepared sauce into two equal portions. Add 1 tsp to the first serving. coriander, ½ teaspoon black pepper, 1 teaspoon sesame oil and mix thoroughly. Pour 500 gr. with this marinade. chicken fillet, cut into strips 1 cm thick. Mix thoroughly and leave to marinate in a cool place for one hour. String the marinated fillet on wooden skewers and fry for 10 minutes on a baking sheet, greased with oil, in an oven heated to 220⁰С. Put the finished skewers on a plate, pour over the remaining portion of the sauce and sprinkle with sesame seeds.

And on the pages of "Culinary Eden" you can always find even more proven recipes that will tell you how to cook chicken skewers.

Zhalnin Dmitry

In the summer, many people go to nature, closer to the river. Of course, this business is not complete without a picnic, namely, barbecue cooking. After all, what a delicious and fragrant barbecue is obtained, made in nature.

It can be prepared from pork, beef, lamb, fish and chicken. Especially tasty, juicy and fragrant chicken skewers are obtained. Moreover, from this meat it cooks very quickly. But first it needs to be marinated properly. There are many ways to pickle, the main thing is to choose the right one.

How to choose the right chicken for barbecue

Before you start marinating, it is recommended to choose the right chicken meat for barbecue. It is best to purchase not frozen, but chilled chicken. The most suitable option would be a chilled carcass weighing up to one and a half kilograms. A small chicken has the softest and most tender meat.

If you purchased a fillet or a whole carcass in a frozen form, then it must first be thawed.

After defrosting, the carcass must be cut into medium pieces that can be put on skewers.

A whole carcass is perfect for barbecue, you can use chicken legs, thighs, wings, breast. All parts fit perfectly, the main thing is that the meat is young.

Particular attention should be paid to pickling, because the taste of meat, its juiciness, and aroma depend on this. When choosing sauces for the marinade, you need to be especially careful, someone wants to make the meat spicy, someone sweetish, and someone, on the contrary, sour.

Surely, you already want to know how to quickly marinate chicken for barbecue. We will not hesitate - here are the best recipes for you. Choose any!

Quick marinade for barbecue chicken with lemon and garlic

chicken - 600-700 grams;
garlic cloves - 2-3 pieces;
one lemon;
red onion - 1-2 pieces;
paprika - 10 grams;
olive oil - 2 large spoons;
some cumin;
a pinch of cinnamon;
salt to your taste;
a couple of pinches of ground black pepper.

Cooking will take approximately 2 hours.

Calorie content - 185 kcal.

How to cook:

Quick Kiwi Marinade

Constituent Ingredients:

one bell pepper;
three kiwis;
one and a half kilograms of chicken;
5 purple onions;
7-8 sprigs of fresh parsley;
a bunch of fresh dill;
a little coriander;
salt to your taste;
a couple of pinches of freshly ground black pepper.

It will take 90 minutes to prepare.

Calorie content - 210 kcal.

Cooking scheme:

How else to marinate chicken for barbecue

Components from which we will cook:

chicken - 2 kg;
kilogram of onion;
apple or wine vinegar - 4 large spoons;
ground red pepper - a pinch;
freshly ground pepper - optional;
salt ½ large spoon;
bay leaf - 1-2 pieces;
seasonings to your taste.

We will cook for 2.5 hours.

Calorie content - 215 kcal.

How to do:

First you need to rinse the chicken and cut into medium pieces, their size should correspond to the size of the skewers;
The peel is removed from the onion, cut the onion into thin rings or half rings;
We shift the onion into a container in which we will marinate the meat;
Sprinkle with salt, squeeze with your hands to make juice appear;
Then spread the chicken pieces to the onion, mix well;
Sprinkle with seasonings, about 2-2.5 teaspoons will be enough. You can use any seasonings, universal ones are perfect;
We spread a few leaves of parsley and sprinkle with ground pepper, mix everything thoroughly;
Then pour apple or wine vinegar. Instead of apple cider vinegar, you can use ordinary vinegar, but it must first be diluted with water;
We put it in the refrigerator and marinate for about 2 hours;
Next, we begin to fry the kebab on the grill.

It is described in detail how to cook pork skewers in the oven.

Constituent components:

chicken - one and a half kilograms;
270 ml of kefir;
bulbs - 3-4 pieces;
salt to your taste;
seasonings - 2 teaspoons;
lavrushka - 2 leaves.

How long does it take - 1 hour for cooking and a day for marinating.

Calorie content - 220 kcal.

Cooking option:

For the marinade you will need the following products:

one and a half kilograms of chicken;
three to four bulbs;
200 grams of mayonnaise;
some seasonings for barbecue;
salt - to your taste.

It will take 3-8 hours to prepare.

Calorie content - 230 kcal.

How to do:

The chicken is thoroughly rinsed with cool water, wiped with paper towels;
Chicken meat cut into medium pieces, put them in a cup, sprinkle with salt, black pepper and mix;
Remove the skin from the onion, cut into thin rings or half rings;
We spread the onion to the chicken, add mayonnaise, sprinkle with seasonings;
Mix all components well;
You need to knead with your hands until the juice appears;
Cover with a lid on top, insist for 3-8 hours;
It is best to leave to marinate overnight;
After that, the meat can be planted on skewers and fried.

With soy sauce

Cooking Ingredients:

chicken - 2 kg;
5-6 onion heads;
soy sauce - 5-6 tablespoons;
olive oil - 100 ml;
100 ml of lemon juice;
3 cloves of garlic;
a few pinches of ground pepper.

It will take 3-4 hours to prepare.

Calorie content - 210 kcal.

How to do:

with grapefruit

What ingredients will be needed:

2 ripe grapefruits;
2 kilograms of chicken drumsticks or thighs;
7 purple onions;
10 grams of seasonings "Mixture of peppers";
2 pinches of suneli hops;
salt - to your taste.

It will take about 3-4 hours to cook.

Calorie content - 185 kcal.

How to do:

How to marinate chicken skewers in a mustard marinade

For cooking, you will need the following components:

2.5 kilograms of chicken meat;
70 ml of olive oil;
100 grams of French mustard;
one lemon;
170 grams of liquid honey;
8 cloves of garlic;
a bunch of fresh dill;
8-10 sprigs of parsley;
ground black pepper - a few pinches;
salt to your taste.

The cooking time is 3-4 hours.

Calorie content - 195 kcal.

Let's start cooking:

How to marinate chicken drumstick in barbecue beer

What ingredients are required:

2 kilograms of chicken drumsticks;
a liter of light beer;
20 grams of dry oregano;
four bulbs;
salt to your taste;
a few pinches of ground black pepper.

We will cook for about 3 hours.

Calorie content - 195 kcal.

Let's start cooking:

Secrets of juicy chicken skewers

for barbecue it is best to use drumsticks, thighs, wings. In these places, the meat is more juicy and soft;
the breast turns out to be dryish, but if it is properly marinated, the meat will turn out juicy and tender;
it is better not to remove the skin, it gives juiciness due to the fat that is released from it during the cooking process;
be sure to add the onion, in the process of marinating, it releases juice that soaks the meat and makes it fragrant, juicy, soft.

Chicken meat shish kebab is no worse than beef, pork, lamb shish kebab. The main thing is that you need to marinate it properly so that the meat after cooking turns out juicy, fragrant and very tender. You can serve chicken skewers with any vegetables, baked potatoes and cold beer.

Another recipe for marinating chicken for a delicious barbecue is in the next video.