What is the best way to marinate chicken for barbecue? Various marinades for chicken kebab

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 marinade. Often people prefer to cook kebabs from pork and chicken; we are interested in the latter option. You can soak 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 developed own recipes, let's consider each of them in order.

How to choose chicken for barbecue

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 weight 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.
If you do not have the opportunity to use a refrigerated mixture, purchase a frozen one. However, defrosting chicken should be done on the bottom shelf of the refrigerator. Under no circumstances use a microwave or running water for these purposes, otherwise the meat will lose tenderness and softness. The fibers will become tough and dry, you will notice this only after frying the kebab.
If the meat will be fried on the grill, cut the whole carcass into portions. When the kebab is cooked on skewers, cut fillet, drumstick, ham or wings are suitable. In a word, everything that can be mounted on the instrument is used. Of the listed parts of the carcass, the shin and leg (thighs) are considered the juiciest. If there is insufficient marinade, the sirloin area will turn out a little dry.
Some housewives make the mistake of removing the skin from the surface of the carcass during the marinating process. When you shred the chicken, the skin will release some of the essential fat. Due to this, the finished kebab will turn out juicy and tender. At the end of aging, the skin can be removed if you want to get a dietary product. No less tasty is the shish kebab based on chicken hearts and liver.

Marinating chicken: important features

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

Choose the “right” utensils for the procedure. The best options are considered enamel pan, glass or ceramic bowl. Never use bowls made of aluminum or plastic.
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 be. It is important to take special care when marinating the breast; overexposure will dry out the meat.
If the marinade contains soy sauce, add salt with extreme caution. Otherwise, you will end up with bitter and inedible kebab. If the breast is to be marinated, do not cook it. diet sauce(the fillet is dry without it).
It is known that salt draws out liquid. Many housewives recommend salting the poultry before serving it directly to the table to avoid drying out and staleness of the fibers.
Chicken refers to dietary products. We will bring you the most popular recipes marinade for poultry. Rabbit, turkey and other types of dietary meat are prepared in a similar way.
To end up with juicy meat, cook the chicken skewers over hot coals. Place the skewers closer together so that the meat is partially touching. At the same time, water it with brine, after pouring the marinade into a half-liter bottle. Keep open flames away.
If you notice the presence of vinegar in a recipe, keep in mind that this is only about natural composition. A product marked “essence” or “table” will not work. Use wine or apple cider vinegar. Otherwise, the bird will turn into a sponge because its fibers will become stiff (vinegar draws out water and fat).

Kefir-based marinade

garlic - 3 cloves
chicken - 2.5-3 kg.
onions - 3 pcs.
kefir 1% fat - 550 ml.
seasonings - to taste

Wash the carcass. For kefir-based marinade, it is better to use fatty parts of the chicken (drumsticks, thighs, wings). Chop the bird into equal pieces and remove the skin if desired.
Pick up suitable dishes, put the meat in it and fill it with kefir. Pass the garlic cloves through a press, chop the onion into half rings, and add to the meat.
Add your favorite seasonings, salt and pepper. Mix the chicken with your hands, cover the container with the meat with a plate, and place it under a press (a bottle of water will do).
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 process.

Garlic marinade

chicken - 650-700 gr.
garlic - 5 cloves
lemon juice - 90 ml.
purple onion - 2 pcs.
ground paprika - 15 gr.
olive oil (can be replaced with vegetable oil) - 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

Prepare a bowl in which to mix seasonings. Crush the garlic into it, add cinnamon, cumin and ground pepper, inlet 30 ml. lemon juice. Stir the mixture until smooth, start cutting the meat.
Wash the chicken, pat dry with towels, and remove the skin if desired. Chop the carcass into equal pieces, rub each part with the prepared seasoning.
Move the meat into a deep container, it will do three liter jar. Press and refrigerate for 2.5-3 hours. In another bowl, combine 60 ml. lemon juice and olive oil.
Chop the red onion into rings. Prepare skewers, skewer the meat, alternating it with onion rings. Brush the chicken with lemon juice and butter sauce and fry until done.

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

Chop the pre-peeled onion into rings, rinse the chicken shoulders and dry them with paper napkins. Season the chicken with pepper and salt.
Select a deep dish, lay out the meat and onion rings alternately (in layers), add bay leaf. Squeeze the juice from the lemon, mix with soy juice, and brush the entire dish with the mixture.
Cover the container with marinated meat with a lid and let it brew for 6-10 hours. Periodically open the container and stir the contents.
After skewering the chicken or placing the meat on the grill, brush the kebab with the remaining soy-lemon sauce. Depending on the temperature of the coals, the kebab is fried for 15-25 minutes.

Red wine marinade

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

Wash the prunes, chop into small pieces or rings. Do the same with the onion, then mix it with the prunes. Pour wine into the mixture and pepper.
Chop the chicken and remove the skin if desired. Marinate the bird in the prepared sauce, place in a deep bowl and leave in the refrigerator for 4 hours.
Stir the meat with your hands throughout the marinating process. 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 fresh vegetables and garlic sauce.

Marinade with kiwi

bell 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

Peel the kiwi, rinse with water and remove the hard parts. Chop 3 onions into 4 parts, mix with kiwi and place in a blender. Turn the ingredients into porridge. If you don't have a blender, use a home food processor or meat grinder.
Wash and remove seeds from the bell pepper and chop it into rings. Do the same with the three remaining onions. 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.
Sprinkle the meat with coriander, pepper and salt, leave to lie for a quarter of an hour. Rub the chicken with the prepared porridge-marinade and place in a deep bowl. Mix with onion rings, cover with a lid.
Leave in a cool place for 45-60 minutes, shake the dishes periodically. While frying, brush the meat with the remaining sauce and sprinkle with herbs before serving.

Mayonnaise marinade

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

Rinse the chicken under the tap, leave to drain, and pat dry with paper towels. You can use any part of the carcass for marinating, but the breast (loin area) is preferable.
Chop the chicken in portioned pieces, 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 placement on a wire rack).
Mix chicken with onions, add seasonings, pour in mayonnaise. Mix the meat with your hands so that the marinade evenly saturates each piece. Cover the container with a lid and let stand for 3-8 hours. If possible, let the chicken marinate overnight.

Mustard marinade

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

Rinse the lemon, remove the peel with a thin sharp knife, and chop it with a grater. Squeeze the juice from the citrus, add to it mustard powder(you can dilute it first drinking water). Pour in honey and oil.
Wash the bunches of dill and parsley, squeeze out the garlic, add grated lemon zest. Connect with honey sauce, knead the mixture until smooth.
Rinse the chicken with water, chop into small pieces, you can remove the skin first. Rub the meat with the marinade, transfer to the prepared glassware. Cover with a lid and marinate the bird for 4-5 hours.
A quarter of an hour before cooking, brush the chicken with pepper and salt. Thread onto a skewer or place on a wire rack, leaving no space between the pieces. While frying, pour the sauce over the kebab.

Marinade with grapefruit

ripe grapefruit - 2 pcs.
chicken thighs or drumsticks - 2 kg.
purple onion - 7 pcs.
seasoning “Mixed peppers” - 7-10 gr.
hops-suneli - 2 pinches
salt - to taste

Peel the onion and chop it into pucks with a sharp knife (do not divide it into rings). Wash the grapefruits and squeeze the juice out of them, do not remove the pulp.
Wash the chicken and dry it as convenient as possible. Remove the veins and film if present. Rub the meat with spices mixed with salt.
Place the chicken in a bowl and pour grapefruit juice. The liquid should cover the kebab completely, otherwise increase the amount of citrus fruit.
Stir the marinade, add the onion, cover and let stand for 3 hours. Stir the mixture every 30 minutes to ensure the chicken marinates evenly.
When you thread the meat onto skewers or place it on the grill, alternate the chicken with the washers onions. While cooking, brush the kebab with sauce.

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

Video: 11 marinades for chicken kebab

Greetings, dear readers. The days are warm outside, weekends are on the horizon, you can have a good rest with your family or friends. Let's make chicken kebab. If you are reading this article, perhaps you are looking for a recipe so that the meat is not dry and tough.

Or maybe we're just tired of it. In any case, chicken kebab will diversify your taste sensations. But first, from chicken meat For shish kebab, fillet, brisket or thighs are traditionally used. There more meat, marinates well, but if not cooked correctly, the kebab turns out dry.

Of course, pork has fat that gives it juiciness, but chicken does not. Therefore, juiciness must be added during marinating. Below are some of the best recipes not only RuNet, but also our own.

To be honest, we used to think that chicken kebabs were... budget option and that's all. But no, we just didn’t know how to cook it)))). Plus chicken - dietary dish, and such meat is marinated faster than lamb or. In general, let's get started, first we'll select the meat.

Choosing chicken for barbecue.

So, to make it happen delicious kebab, it is important to know how to choose the right chicken. Of course great dish will come from homemade, meaty chicken. If you don’t have one (and nowhere to buy it), it’s best to buy products from trusted companies.

For barbecue, it is preferable to use chilled parts of the bird. Meat from freezing loses some beneficial properties And taste qualities. However, if you only have frozen chicken available, don’t worry. Defrost it correctly and everything will be fine. We perform this operation on the bottom shelf of the refrigerator or in cold water.

For grilling over a fire, it is preferable to use thighs or drumsticks, as they contain the most fat. This means that the kebab will be more juicy.

Never use a microwave oven or hot water to speed up the process! In this case, the kebab will be rubbery and tasteless.

Preparing meat for barbecue.

After you have purchased chicken meat, you need to prepare it. If you have a whole carcass, cut it into the parts you need. Moreover, it is best to cut the breast as large as possible - this way it will turn out juicier.

If you bought ready-made parts - fillet, thighs or drumsticks (I prefer this option and advise you...), you don’t need any special preparations - just wash the meat and select the appropriate dishes for fermentation. Moreover, I do not recommend taking aluminum or plastic containers. Enamel, glass or ceramics are perfect.

Now that everything is ready, we’ll tell you how to marinate chicken so that the kebab is soft and juicy.

Marinade with mayonnaise and garlic.

This is our most popular marinade option. And most likely everyone knows how to cook it. For cooking, you can use any parts of the chicken, but we will use chicken thighs. Their meat is not dry, and is also covered with skin. This will retain the juice inside the piece and give the meat a beautiful crispy golden brown crust.

We will cook it on the grill, in large pieces.

We will need:

Chicken - 1 piece;
Garlic - 1 head;
Mayonnaise - 100 ml;
Salt, pepper - to taste;
Spices for chicken.

Wash the chicken and cut into 6 - 8 pieces.

Peel the garlic and cut lengthwise into thin slices. Combine spices with salt, pepper and mayonnaise. You can use any spices you like.

Place the garlic slices under the chicken skin.

Then coat the pieces with mayonnaise mixture.

Place the pieces in a suitable container and leave for an hour and a half.

Then place the meat on the grill and fry over hot coals until cooked. Ready kebab It will turn out rosy, aromatic and very tasty.

We eat with pleasure.

Classic marinade with vinegar.

Chicken kebab turns out very tasty if the marinade is made with vinegar. And this recipe is more traditional. And to prevent the meat from becoming dry when frying, it is better to water the kebab with the same marinade during cooking.

Ingredients:

Chicken fillet - 1 kg;
Onions - 2 heads;
Vinegar 9% - 1 tablespoon;
Salt and ground black pepper - to taste.

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

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

Then cover it with a tight lid and put it in the refrigerator for one hour so that the meat can stand and soak in all the ingredients added to it.

Afterwards we cook on coals, pouring over our marinade. That's how fast and simple it is, Bon appetit!

Chicken kebab with mineral water (video).

We had one incident. We wanted to make chicken kebab, and this idea simply arose spontaneously. We had all the ingredients in the refrigerator and wanted to make a vinegar marinade. But there was no vinegar itself.

But we found a simple recipe for marinade using mineral water. We tried it, we liked it, we suggest you try it too. See:

Dietary chicken kebab (wine with onions).

This marinade will turn chicken fillet into a culinary masterpiece. All sources indicate that for marinating breasts it is important not to use any acids. However, having prepared shish kebab using this recipe once, I was surprised - the fillet turned out juicy, spicy and soft.

We will need:

Chicken fillet - 1 kg;
White dry wine- 1 glass;
Onions - 2 pieces;
Olive oil - 1 tablespoon;
Garlic - 2 cloves;
Dry paprika, black pepper to taste.

Add all the spices to the dry wine and warm it up a little. This is done to enhance the smell of spices.

Cut the onion into rings, chop the garlic. Already cut fillets in trays are ready for frying. We will make a small cut in each piece. I’ll explain why below.

Place our chicken in wine, add onion and garlic, olive oil. Leave for 2 hours.

And now the most important thing - before frying, we place pickled onions in the pocket of each fillet. Along with it you can put a circle of tomato or bell pepper. This dish turns out to be very tasty, and most importantly - dietary.

Kefir marinade.

Kefir is in moderation sour taste, which helps moderately soften the meat. And the fact that kefir is fatty and quite dense, envelops every piece of meat well and does not drip, allows you to keep all the juice inside, quickly fry it and get a beautiful golden brown crust.

That is simply ideal option marinade

For cooking, you can use any parts of the chicken, but we will use chicken thighs. Their meat is not dry, and is also covered with skin. This will retain the juice inside the piece and give the meat a beautiful crispy golden brown crust.

We will need:

Chicken thighs - 2 kg;
Kefir 3.2% fat - 500 ml;
Onions - 1 kg;
Parsley - a bunch;
Spices - any for barbecue or chicken - 1.5 - 2 tbsp. spoons;
Salt, pepper - to taste.

Wash the meat and dry with paper towels.

Cut the onion into thin half rings. Try to cut it as thin as possible, this way there will be more juice and it will nourish each person more deeply. meat piece with your juice.

Place the chicken in a large container and sprinkle with lightly crushed onion in your hands. Stir and crush the onion a little extra.

Pour kefir. In principle, it can be used in any fat content. But I usually buy 3.2% fat. This kefir tastes better on its own, which means the marinade from it turns out to be the most delicious.

Add spices. You can also add any spices, including ready-made barbecue spices. It’s good if they contain thyme, or rosemary, or savory, they will give a pleasant aroma to the dish. You can add ground coriander, along with cumin, it is a favorite Asian spice.

To get a beautiful, golden brown crust, you can add a little turmeric or paprika. But that's just useful tips, add those spices that you like best. They will need a total volume of approximately 2 - 2.5 tablespoons.

Add a teaspoon of salt and pepper to taste.

Chop and add parsley. There is no need to cut it very finely; later you will need to remove it so that it does not burn when frying the meat. Mix and press down well with your hand. Cover the top with a flat plate and press down lightly so that the marinade covers every piece of our chicken.

Step 8

The pieces are large, so let's leave them to marinate for 3 - 4 hours. It is advisable not to leave them in the sun; it is best to place the container with meat in a cool place.

Thread the pieces onto skewers or place on a wire rack. You can cook in any suggested way. Carefully remove pieces of onion and herbs from the meat.

Fry until cooked through and until a nice golden brown crust appears, about 25-30 minutes. Make sure that the flames do not burst out and burn the tender juicy meat.

Serve the finished kebab with chopped onions; you can pre-marinate it. You can also sprinkle with fresh herbs.

Using the same recipe, you can cook shish kebab using mineral water. The only change is that instead of kefir we use any carbonated mineral water.

Quick marinade for barbecue (video).

Here's another recipe quick marinade. In fact, chicken kebab is always quick to make. But among marinades there are quick recipes.

If you want a delicious kebab and very quickly, then choose chicken. In a couple of hours you will be able to enjoy delicious kebabs.

Marinade for shish kebab with soy sauce and ketchup.

This recipe is of course not for everyone, but we also like it, it adds some variety of flavors.

Ingredients:

Chicken wings - 1 kg;
Onions - 3 heads;
Soy sauce - 100-130 ml;
Ketchup - 100 ml;
Salt and pepper - to taste.

We wash the wings in running water, dry them with a paper towel and place them in a suitable bowl.

We clean, then chop the onion into thin rings and place in the meat. We put a little salt, you don’t have to add it, since there is enough of it in soy sauce, but that’s in my opinion, and of course, pepper to taste. Next, add soy sauce and ketchup.

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

Juicy chicken kebab in the oven (video).

If you want a delicious barbecue, but you can’t afford to go outside, you can cook the barbecue in the oven. Watch and try. With this marinade you can cook chicken kebab over coals.

Spicy shish kebab of chicken wings with sauce.

I love spicy food very much, especially spicy kebab from chicken. Of course, my wife doesn’t like this hobby and I have to eat less spicy food, but... It's so delicious! With foam, in nature... In general this recipe one of my favorites, and when we go outdoors with our families, I always make one batch with this marinade for the men.

We will need:

Wings or drumsticks - 2 kg;
Garlic - 4 cloves;
Hot Tabasco sauce - half a teaspoon;
Olive oil - 3 tablespoons;
Salt and spices to taste.

So, add Tabasco sauce, crushed garlic, and spices to the oil.

Place the chicken in the marinade and leave for a couple of hours.

The sauce is ideal for this kebab - mix natural yogurt with a teaspoon of mustard plus a lot of chopped herbs.

We fry chicken kebab and eat it with sauce, it’s simply delicious.

Lime and herb marinade.

Try to surprise your guests with this recipe. I personally didn’t think that chicken kebabs could be so delicious.

Ingredients:

Chicken breasts - 2 pcs;
Large red onion - 1 piece;
Green or red bell pepper - 2 pcs;
Lime - 1 piece;
Mint - 0.5 pcs;
Cilantro - 0.5 pcs;
Green onions - 4 feathers;
Garlic - 2 cloves;
Soy sauce - 2 tbsp. spoons;
Olive oil - 2 tbsp. spoons;
Chili sauce - 2 tbsp. spoons;
Salt, pepper - to taste.

If you don’t like Cilantro, you can remove it altogether or use parsley, it’s also very tasty.

Rinse the chicken breasts thoroughly, pat dry with paper towels, remove the skin, if desired, and cut into large cubes of approximately the same size.

Peel the bell peppers and remove the stem. Cut into large squares, about the size of diced chicken.

Peel the onion and cut into large rings.

Place meat and vegetables in a bowl and stir.

Prepare the marinade. To do this, rinse the cilantro and mint and place in a blender bowl. Add chopped green onions and garlic.

Squeeze the juice from the lime into a blender bowl, add soy sauce, chili sauce, olive oil, salt and pepper.

Mix all ingredients in homogeneous mass and add it to the meat and vegetables. Stir until smooth. Leave to marinate in cool place for 1 hour, maybe for two hours.

Then thread onto skewers, alternating pieces of chicken, bell pepper and red onion.

Fry over hot coals for about 30 minutes. Make sure that the flame does not escape from the coals and does not burn the tender meat.

You can also fry in the oven.

Serve with fresh chopped onions and fresh or grilled vegetables.

Tips for cooking chicken kebab, based on personal experience.

I always add salt to the marinade. Everywhere they say that it draws out moisture and the meat will turn out dry. Once I followed this advice and was a fiasco (the kebab maker’s authority was undermined...), the chicken turned out to be completely unsalted inside. That's why I put salt in the marinade right away. The chicken will take as much salt as it needs, and the remaining ingredients will prevent the chicken from becoming dry.

Do not remove the skin under any circumstances! Otherwise the kebab will be dry. Even if you don't eat it, be sure to leave the skin on while marinating and frying. It is this that will provide the fat that will saturate the meat and retain moisture inside.

Another secret - if you don’t have time to properly marinate the meat, but you really want shish kebab, then place thinly sliced garlic under the skin. The meat will be saturated with flavor and will turn out much tastier. This way you can quickly fry shish kebab.

As mentioned above, you need to choose the right dishes for marinating. I have a ceramic saucepan, you can take enamel, glass, but not plastic or aluminum!

The breast does not marinate for long - two hours is enough. If overexposed, it may become dry. But the remaining parts can easily spend the night in the refrigerator. It is best not to cut the fillet into small pieces.

That's all for us, bon appetit. Write your comments below and join us on Odnoklassniki and support us on our channel in Yandex.Zen. Bye everyone and see you later.

Chicken kebab: the most delicious marinades for chicken to make the meat juicy and soft. updated: May 4, 2018 by: Subbotin Pavel

Chicken kebab can be prepared in different ways. It can be fried on hot coals in nature or baked on skewers in the oven, it can be browned to a crisp in a barbecue or cooked in a frying pan. Only one thing remains the same 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 kebab and the most delicious marinade recipes.

How to cook delicious chicken kebab

It is important to understand that from different parts chicken carcass You will get a different kind of kebab.

Chicken breast skewers will be lean and tasty, but this part requires a good marinade that will make the meat soft and juicy, since it does not contain any fat. But at the same time, the marinade for barbecue must contain some kind of oil, since any oil will cover a piece of chicken meat with a thin film, preventing the precious juice from leaking 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 place the thighs on skewers. If you leave the skin in place, it will become golden brown and crispy, and will also help keep the meat inside from drying out. But you will have to forget about the diet for a while.

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

Chicken wings are the most difficult to fry on skewers, but are very convenient on the grill. If you use hot and spicy marinades, it turns out amazing delicious snack to beer. Remember everyone’s favorite barbecue wings, which are on the menu of almost all beer restaurants.

When preparing chicken kebab, it is important to remember that chicken meat should not be marinated for too long, as this will make it tough. 1-2 hours in the marinade is enough for the soft chicken meat to acquire the desired aroma and taste.

If you bought frozen chicken rather than fresh, 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 chicken into pieces for frying, make sure they are the same size. Please note that due to the bone in the middle, some pieces may take longer to cook than those without a bone.

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

Check the readiness of chicken kebab by cutting one of the pieces. meat juice should be transparent, and the bone should lose its reddish-brown tint. The meat should easily separate from the bone.

Now let’s start with marinades for the most delicious chicken kebab.

Marinade for chicken kebab with onions

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

If you want to make the meat even more tender and soft, then great recipe marinade - 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 stir the chicken pieces into the mixture until evenly distributed.

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

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

The mustard-onion marinade will give the chicken kebab a very spicy taste and delicious aroma. Serve with vegetable salads and greens.

Chicken marinade with soy sauce

Depending on whether you love sweetish taste or spicy, there are several different soy marinades.

Soy mustard marinade for chicken

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 the 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 mixes salty taste soy sauce, sweet honey and the spiciness of a variety of spices. Chicken kebab in such a complex marinade turns out to be the most tender and simply 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 kebab.

In this marinade, chicken can not only be fried over coals, but also baked in the oven.

Soy-tomato marinade for chicken

This is very unusual marinade, but if you try it you will not be able to forget it for its aroma and spiciness. 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,
Khmeli-suneli seasoning - 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; marinate it for 1 hour. But during cooking, you must ensure that the temperature of the coals or stove is not too high, since the tomato component of the marinade will burn over high heat and turn black, acquiring a slightly bitter taste. 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 once you taste the results.

Marinade for chicken kebab with kefir

Chicken kebab marinated in kefir is usually very tender and without excessive spiciness, light milky the taste gives it a special flavor. This marinade is very easy to prepare.

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 kebab until the crust is browned. Serve with fresh cilantro.

Kefir can be replaced with natural yogurt.

Marinade for chicken kebab with mayonnaise

The most popular and simple recipe for preparing marinades for chicken kebab. A wide variety of spices can be used with mayonnaise, including ready-made kits which are sold in the store. Preparation does not take much time, and even a schoolchild can cope with marinating.

Here are a few delicious options.

Mayonnaise-ginger marinade for chicken

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 before cooking. Suitable for chicken fillets, 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,
cumin - 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 spicy mixture and marinate for an hour, covered with a lid. It cooks very quickly and smells incredibly delicious. The spiciness is moderate.

Marinade for chicken kebab with mayonnaise Vostochny

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 this marinade, chicken meat not only becomes incredibly tasty and aromatic, 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 the marinade with mayonnaise.

Good afternoon. We recently discussed the topic and now the weather is already hinting that May holidays can go with traditional barbecues in nature. So let's expand on the topic today and remember a few classical methods soaking chicken.

And this time I would not like to talk about complex marinades (I am preparing a separate article about this), but would like to remind you of simple and familiar cooking methods using vinegar, mayonnaise and kefir.

These are the ingredients that are always on hand and if the decision to fry kebabs was born suddenly, they will ensure ease and speed of soaking.

Marinating chicken kebab in vinegar

Classical vinegar marinade Ideal for marinating legs, thighs, legs or wings. That is, any part of the chicken except the breast. She needs another one secret ingredient. But more on that below.

Ingredients:

Chicken meat on the bone - 2 kg
1 large onion (200-300 g)
Ground pepper
Vinegar 6% – 100 ml
Salt - 1 tsp. with a slide

Preparation:

1. Preparation is very simple: Place pieces of chicken meat in a bowl, cover with onion, chopped in half rings and ground black pepper to taste. After this, you need to mix everything thoroughly, squeezing the onion thoroughly so that it releases the juice.

Many people make this mistake: they want to leave the onions in whole rings and then put them on a skewer. This is not practical. Mash the onions in the marinade sparingly, and marinate the onions for skewers separately

2. After mixing the meat with onions, add vinegar and mix everything again.

Here, too, a common mistake is made: fearing to overdo it with vinegar, on the contrary, they usually underfill it. Don't be afraid. 6% vinegar will not burn meat. And if you avoid it because of stomach problems, then it is better to increase the amount of onion in the recipe, and add vinegar only for flavor in the amount of 1 tablespoon.

If you just marinate for onion marinade, then there should be as much onion as meat. That is, for 3 kg of chicken, 3 kg of onions are used

Well, our vinegar marinade is already ready. Now it is advisable to put the meat under pressure and wait 2 hours.

Vinegar is a record holder among marinades in terms of speed of readiness. And the meat always turns out soft and juicy, because vinegar effectively breaks down the muscle fibers of the meat.

3. Done. You can put the meat on skewers and send them to the grill.

Cook chicken fillet in a marinade with vinegar to make the meat juicy

The problem with cooking chicken fillet (in any form, not just for barbecue) is that this meat is very lean. That is, almost completely without fat. And during the cooking process it becomes dry and not tasty. To prevent this from happening, when marinating breasts in vinegar, it is recommended to add vegetable oil to the marinade.

Ingredients:

Chicken fillet – 3 kg
Onions - 2-3 kg
Salt: 1-1.5 tbsp. l.
Vinegar 9% - 3 tablespoons
Vegetable oil - 1 tablespoon
Pepper mixture - 1/2 teaspoon

Preparation:

1. Wash the chicken fillet, remove as much membrane as possible and cut into small pieces in large pieces so that it is convenient to place them on skewers. We pass the onion through a meat grinder, or cut it as finely as possible and mix thoroughly with the breast.

2. Then add salt, pepper, vinegar, vegetable oil, mix again and leave to marinate for 3-4 hours.

After the specified time, the meat must be cleaned of onions, otherwise it will taste bitter. If marinating takes place in large quantities onions, then the meat should be in it for no more than 4 hours

The easiest option is to rinse the meat under running water. cold water, put in a clean bowl and add a couple of tablespoons vegetable oil. In this form, it will calmly wait until the right time.

Chicken kebab: marinade with mayonnaise

And again not complex recipe to prepare the marinade in 5 minutes. Now the main component will be mayonnaise. As you know, mayonnaise consists of vinegar, vegetable oil, eggs and mustard. These are great ingredients that will make your chicken delicious.

Ingredients:

Chicken thighs – 2 kg
Salt - 1 tsp
Pepper - 0.5 tsp
Mayonnaise - 5-6 tbsp
Onions - 2 medium size pieces

Preparation:

1. First you need to prepare the marinade. To do this, add salt and pepper to the mayonnaise and mix thoroughly.

2. Then take the washed, not frozen thighs and thoroughly coat them with marinade.

Kebab meat should always be either fresh or completely defrosted. Poorly thawed meat will not marinate well and will not cook properly: it will burn on the outside, but remain raw on the inside. important point, take him seriously

3. Place the thighs in a bowl, add the onion, cut into half rings, and mix thoroughly.

In this case, there is no need to try to knead the onion. It is not needed for pickling, but to add flavor.

4. Leave the meat to marinate. The chicken marinates quickly and, in principle, it will be ready for frying in an hour, but it is better to let it sit for at least 3-4 hours.

The most delicious recipe for chicken wings with mayonnaise, ketchup and garlic

You know, this is such a simple recipe that I have already listed all its ingredients in the title. But if you decide to prepare such a marinade, then in the future you will only cook wings this way. Because it's really very tasty.

Ingredients:

Wings – 2 kg
Garlic - 10-12 cloves (fans of this stuff can safely double this amount)
Salt - 1 tsp. with a slide
Ketchup – 250 g
Mayonnaise - 250 g

Preparation:

1. So, wash the wings, squeeze the garlic into them through a press or grate them on a fine grater, add salt and mix everything thoroughly so that each wing is saturated with the garlic aroma.

As you understand, it is better to do this with latex gloves, otherwise your hands will be saturated with the aroma of garlic no worse than wings

2. Now add mayonnaise and ketchup and mix again.

There is not a lot of meat on the wings and it is very thin. Therefore, you can fry wings cooked in this marinade in just 30 minutes.

Video on how to cook chicken kebab with kefir

I don't know many people who do kefir marinade. Meanwhile, chicken in such a marinade turns out, in my opinion, the softest.

As you can see, in order to cook chicken kebab, you don’t have to bother with complex marinades and look for honey, mustard or soy sauce. To cook chicken poorly, you still have to try hard. So follow the proportions of ingredients in recipes and you will always get soft and juicy chicken on skewers.

Thank you for your attention.

Needless to say, marinade is simply an irreplaceable thing when you cook any meat, while chicken becomes especially juicy, soft and aromatic with it. We'll tell you how to cook the right marinade for chicken kebab, which you will definitely need when you decide to cook this delicious tender meat over the fire.

Despite the fact that traditional kebab is usually prepared from pork or lamb, chicken kebab will turn out no less tasty, especially if it is properly marinated. In addition, poultry kebab has its advantages - marinating does not take much time, the meat always turns out incredibly tender, and, if for other types of meat there are recommendations for choosing certain parts for good shish kebab, then in the case of chicken the choice is completely unlimited - it can be breasts, wings, thighs, and drumsticks. And with good marinade This kebab will turn out fantastic! Already want to try it? "Culinary Eden" will be happy to share with you valuable advice and recipes!

Tender chicken meat does not require the use of a “vigorous” marinade to soften the flesh, so the main purpose of marinades here is to give the meat certain flavor notes and juiciness. So, what ingredients can be used to prepare a marinade for chicken kebab? Onions, garlic, mineral water, kefir, yogurt, sour cream, mayonnaise, ketchup, tomato paste, soy sauce, mustard, beer, honey, wine, citrus fruits (lemon, orange, grapefruit, lime), sour fruit juices(apple, pineapple, pomegranate), adjika and hot sauces(for example, Tabasco) will become excellent basis for delicious marinades.

The most commonly used marinade for chicken kebab is a kefir-based marinade. Due to its acidity, this product makes meat fibers even more tender, and thanks to its dense texture, it evenly covers pieces of meat and allows you to get a golden brown crust during frying. By the way, delicious golden crust also gives the addition of ground turmeric or ground turmeric to the marinade sweet paprika, as well as the use of marinades based on ketchup and tomato paste. It is worth noting that dense fatty components, such as kefir or vegetable oil, form a thin film on the surface of the meat, thanks to which all the juice remains inside the meat and does not leak out during frying.

Another of the most popular marinade options for chicken kebab is a soy sauce-based marinade, which can be supplemented various ingredients, for example, honey or lemon juice, which allows you to beneficially enrich the taste of meat. Marinating chicken kebab in sweet marinades with the addition of orange or pineapple juice, honey or red dessert wine. Such marinades allow you to take a completely new look at poultry kebab, expanding the horizons of taste. There is no doubt that your marinade will be a win-win in any case if you add onions to it - this vegetable intensively releases juice, soaking every piece of meat with it, so you can be sure of the juiciness of the kebab. You should be especially careful with marinades that use vinegar (table, wine or apple) - such marinades quickly soften meat fibers, so meat should be kept in them for no more than an hour. And finally, about spices. Coriander, marjoram, ginger, a mixture of peppers, turmeric, paprika, basil, oregano, savory, thyme and rosemary will add delicious spicy notes to your kebab and make its taste unforgettable.

Marinade for chicken kebab involves the use of special dishes - these should be glass, enamel or ceramic containers. Aluminum, wood and plastic dishes is immediately excluded. On average, chicken marinates for 30 minutes to 3 hours, with chicken wings requiring the least amount of time, while tougher drumsticks benefit from a better marinade. Tip: Even if you don't eat the skin, don't remove it from the chicken while marinating and frying - the presence of fat will make the meat juicier.

Choose a marinade for chicken kebab to suit your taste, and let your smoky dish turn out to be the most delicious and appetizing!

Kefir marinade with onion and parsley

Ingredients:
1 kg of onion,
500 ml kefir (3.2%),
1 bunch of parsley,
2 tablespoons of spices for barbecue or chicken,
1 teaspoon salt,
ground black pepper to taste,
2 kg of chicken meat.

Preparation:
Place chicken in a large container. Cut the onion into half rings and add to the chicken, lightly mashing the onion with your hands. Pour in kefir, add spices, salt and pepper to taste. Add coarsely chopped parsley - there is no need to chop the greens here, since before frying it will have to be removed from the meat so that it does not burn. Mix the meat and marinade thoroughly. Marinate chicken for 2 to 3 hours in a cool place.

Ketchup marinade for chicken kebab

Ingredients:
250 g ketchup,

dried oregano and dried basil to taste,

1 kg of meat.

Preparation:
Mix ketchup, oil and spices in a bowl. Add salt and pepper to taste. Evenly coat the pieces of kebab meat with the resulting marinade and let stand for 30 minutes.

Sour cream marinade with soy sauce and mustard

Ingredients:
5 tablespoons of low-fat sour cream,
3 tablespoons soy sauce,
1 tablespoon mustard,
1 tablespoon dried Provençal herbs,
2 teaspoons ground ginger,
salt to taste,
600-700 g chicken meat.

Preparation:
Mix all of the above ingredients in a small container until a homogeneous consistency is obtained and coat the chicken meat with the marinade. Leave to marinate for about 1.5-2 hours.

Onion and soy sauce marinade

Ingredients:
5-6 medium sized onions,
5 tablespoons soy sauce,
4 tablespoons vegetable or olive oil,
4 tablespoons lemon juice,
2-3 cloves of garlic,
2 kg of chicken meat.

Preparation:
Mix soy sauce, lemon juice and black pepper. Place the chicken in a large container, pour in the oil and mix thoroughly with your hands. Add the onion, cut into thin half rings, mashing it with your fingers, and the garlic passed through a press. Mix well. After this, pour in the soy mixture and stir again. Marinate the chicken for 2 to 3 hours in the refrigerator.

Honey-orange marinade for chicken kebab

Ingredients:
100 ml liquid honey,
2 oranges,
2 tablespoons vegetable oil,
2 teaspoons curry,
ground chili pepper to taste,
salt to taste,
800 g chicken meat.

Preparation:
Squeeze the juice from the oranges, pour the juice over the chicken meat and let stand for 15-20 minutes. After this, brush the chicken with marinade made from a mixture of honey, vegetable oil and spices. Marinate for 1.5-2 hours.

Lemon marinade for chicken skewers

Ingredients:
2 lemons,
150 ml vegetable or olive oil,
2-3 cloves of garlic,
1 bunch of greens (dill, parsley or cilantro),
salt and ground black pepper to taste,
700 g chicken meat.

Preparation:
Mix squeezed lemon juice, chopped garlic, chopped herbs and oil. Add salt and pepper to taste. Stir until the salt is completely dissolved. Marinate the chicken meat in the resulting marinade for 1.5-2 hours.

Marinade for chicken kebab made from kvass, mustard and garlic

Ingredients:
400 ml bread kvass(preferably home-cooked)
2 tablespoons mustard,
1 tablespoon honey,
5-7 cloves of garlic,
salt and ground black pepper to taste,
1 kg of chicken meat.

Preparation:
Mix kvass, mustard, honey and chopped garlic. Pepper, pour the resulting marinade over the poultry meat and leave for 2-4 hours. Salt the kebab just before grilling.

Beer marinade with onion and lemon

Ingredients:
0.5 l light beer,
3-4 onions,
1 lemon,
salt and spices to taste,
1.5 kg of chicken.

Preparation:
Rub the chicken meat with spices and salt. Mix beer with lemon juice and pour the resulting mixture over the meat. Add onion cut into rings or half rings. Mix well with your hands and let marinate for several hours.

Marinade for chicken kebab is an integral part of the meat preparation process. Marinating chicken does not take much time, and various variations of the marinade allow you to prepare chicken kebab in completely different ways each time, delighting your loved ones with the delicious taste of this wonderful dish. Bon appetit!