Tips on how to marinate chicken for barbecue will be useful to anyone who likes to cook tender aromatic meat outdoors. Today, several successful recipes for chicken marinade are known at once, which can improve the quality and increase the nutritional value of dishes. The best of them are collected in our selection.

The classic recipe includes a minimum of products. Ingredients: 2 chicken carcasses, 6-7 onions, a mixture of black and red ground pepper, salt to taste.

  1. Chickens are cut into medium pieces. Each of them is smeared with salt and pepper.
  2. The onions are cut into half rings, after which they knead well with their fingers to let the juice flow.
  3. Meat is laid out on a thick pillow of vegetables. Further, the prepared products alternate in layers.
  4. The “tower” always ends with a bow.

Under the lid in the cold, the mass will marinate for 3-5 hours.

With added vinegar

This option can be called the second classic recipe. Most often, chicken skewers are soaked with the addition of vinegar. Ingredients for 1.5 kg of poultry: 8 large spoons of purified water, table salt, 2-3 onions, a large spoon of sugar, 4 large spoons of table vinegar.

  1. The chicken is washed, dried and coarsely chopped.
  2. Each individual piece of meat is salted and placed in a deep bowl.
  3. The onion is rubbed on a coarse grater, after which it is mixed with chilled water. Sugar and vinegar are added to the resulting marinade. They are filled with chicken.

It is desirable that the bird stays in the resulting mixture all night.

With onion

Onions are used to soften chicken fibers, make the bird more tender, softer, and of course saturate it with a unique aroma. You need to take vegetables in large quantities. Ingredients for 1 kg of chicken: 600 g of white onion, special seasonings for barbecue, salt.

  1. The chicken is cut into large pieces.
  2. All onions are peeled, washed and rubbed on a coarse grater. The vegetable mass is sprinkled with seasonings and salted, after which it needs to completely cover the meat pieces.
  3. It is enough for the chicken to lie in the marinade for an hour.

So that the onion does not burn during the cooking process, it is brushed off the meat pieces with a brush just before frying.

Tomato marinade for chicken

Such a marinade will give the dish a special oriental touch. Ingredients for 6 chicken drumsticks: a large spoonful of mustard, 130 ml of tomato juice, 2 large spoons of dried herbs, salt and a mixture of peppers.

  1. The chicken is folded into a wide roomy dish. Topped with dried herbs, salt and pepper. It is worth immediately lubricating the pieces with mustard. It also helps soften the meat.
  2. It remains to pour the barbecue with tomato juice and leave for at least 4 hours.

If possible, leave the chicken in the marinade for 8-9 hours.

with mayonnaise

The fatter the mayonnaise, the tastier the marinade will be. Ingredients for 6 chicken legs: 8 large spoons of soy sauce, 220 g of mayonnaise, a large spoon of apple cider vinegar, 2 small. spoons of any seasoning, salt.

  1. The thighs are cut in half. The lower leg is separated from them. It is also worth removing excess skin, which can burn strongly on coals.
  2. Prepared pieces are added to the pan.
  3. For the marinade, vinegar, sauce, seasonings and mayonnaise are mixed. You have to be careful with salt. Mass with soy sauce is very easy to oversalt.
  4. The resulting mixture is poured over the chicken.
  5. Ideally, you should leave the bird in it all night. The minimum time is 3 hours.

This marinade recipe can be improved by adding mashed, skinless tomatoes.

With lemon and garlic

The spicy marinade will surely appeal to men especially. Ingredients for 700 g of chicken: 4-5 garlic cloves, 3 large spoons of lemon juice, red onion, salt, a pinch of sweet paprika, cinnamon and cumin.

  1. All seasonings are mixed and poured with lemon juice. Crushed garlic goes there.
  2. Pieces of chicken are placed in a deep bowl and sprinkled with thin onion rings.
  3. The meat is poured with marinade and infused for a couple of hours in the cold.

Pieces of red pickled onion are delicious to fry with chicken.

Original wine marinade

For barbecue marinades, red wine is usually taken. It is best to choose a dry drink. Ingredients for 2 kg of chicken: 350-370 ml of wine, 2 lemons, 4 onions, rosemary greens, salt, ground black pepper.

  1. Pieces of chicken are put into an enameled bowl. It is best to rub them with salt and pepper.
  2. For the marinade, the onion is rubbed on a coarse grater. The juice of both lemons, wine is poured to it, chopped rosemary greens are poured.
  3. The bird is poured with marinade and mixed well.
  4. The kebab should be infused for at least 2-3 hours.

Instead of red, it is allowed to choose rosé wine.

soy sauce recipe

Any additions to the sauce will be superfluous. Therefore, it is better to use the classic option. Ingredients for 2 kg of chicken: 680 ml of water, 2 large spoons of soy sauce, 80 ml of lemon juice, 3 small. tablespoons of salt, 35 g of ground black pepper, 4-5 garlic cloves.

  1. Preparing this marinade is very easy. All you need to do is add all the listed ingredients to the water.
  2. Garlic is preliminarily passed through a press.
  3. The kebab will marinate for at least 3 hours.

A particularly tasty dish will turn out if the chicken is not just poured with a mixture on top, but also injected with a small amount of it into each piece with a syringe.

On mineral water

Mineral water is taken carbonated. A salty drink will work too. Products for 2 kg of chicken: 970 ml of mineral water, 3 white onions, a large spoonful of refined oil, salt, ground black pepper.

  1. Mineral water is mixed with oil.
  2. Pieces of meat are poured with liquid.
  3. Salt, pepper and onion rings are sprinkled on top of the ingredients.
  4. After thorough mixing, the kebab is put under oppression in the cold.

The minimum marinating time is 3 hours.

On kefir

Fatty kefir makes chicken tender. Products for 1.5 kg of poultry: half a liter of kefir, a couple of garlic cloves, 2-3 onions, salt, a special mixture of seasonings for barbecue.

  1. The chicken is washed, dried and divided into portions.
  2. Each slice is salted, rubbed well with seasonings and crushed garlic.
  3. Pieces of chicken are sprinkled with onions, cut into rings.
  4. It remains to pour the ingredients with kefir and mix. The container with the barbecue is covered with plastic wrap.

In the marinade on kefir, chicken should stand for at least 3-4 hours. Ideally, the whole night.

Quick marinade for chicken skewers

If you need to prepare chicken for frying very quickly, then you should use this "accelerated" recipe. Ingredients for 3 legs: 3 large onions, salt, 2 large spoons of wine vinegar.

  1. Portioned pieces of chicken are added.
  2. The onion is cut into thin rings and poured out to the bird.
  3. All ingredients are poured with vinegar and mixed well. By the way, instead of wine it is allowed to use an apple component.

It is enough to marinate the mass for no more than 1.5 hours.

For chicken wings on beer

Ready barbecue will be a great snack for "foamy". Products for 1 kg of wings: 1 tbsp. high-quality light beer, a large spoonful of chopped coriander, red hot pepper on the tip of a knife, a large spoonful of Adyghe salt.

  1. Washed and dried with paper towels, the wings are poured with cold beer.
  2. The mass is slightly salted, coriander and red pepper are added to it.
  3. After stirring, the chicken is left in the liquid for a couple of hours.

Poultry according to this recipe can even be cooked in the oven, spreading on an oiled baking sheet.

Mustard lemon marinade

Another successful marinade for chicken skewers is also prepared on the basis of freshly squeezed lemon juice. Ingredients for 2 kg of chicken: a large spoonful of soy sauce, the same amount of mustard and natural bee honey (liquid), 2 garlic cloves, 2 large tablespoons of vegetable oil, universal seasoning for meat, salt.

  1. Soy sauce and oil are mixed in a deep bowl.
  2. Mustard, honey, crushed garlic, salt, seasoning are added to the future marinade.
  3. The chicken is cut into large slices, washed and dried with a paper towel.
  4. Chicken pieces are poured over the resulting savory mixture. The bird is marinated for at least 8 hours.

It is delicious to cook such chicken both on skewers, on the grill or in the oven. In any case, a very successful tender dish will turn out.

No picnic or holiday is complete without mouth-watering kebabs. I propose to cook a shish kebab from chicken legs. The easiest and fastest way to cook is useful to every hostess. Fragrant hearty kebabs will please all your relatives and friends.

For kebabs, you can cook sweet and sour sauce or any suitable sauce that harmonizes with chicken meat. So, to business.

Take the following products.

Before you marinate the skewers of the legs, you need to prepare the meat.

Wash chicken thighs thoroughly. Discuss. Cut into two halves. You can leave it as is if you wish. Season.

Add fat mayonnaise. Mix well.

Add onion cut into large rings. Stir gently so that the onion does not fall apart. Leave to marinate for several hours in the refrigerator.

Put the marinated meat on a wire rack or put it on skewers. Make a fire and wait for the coals to form. Lay the grill with chicken skewers on the grill. Fry until golden brown. Turn occasionally to keep the chicken from burning. Make sure there is no fire. In case of fire, sprinkle with water. Serve immediately.


How to cook the most popular part of the chicken - the legs? How to marinate meat so that it is juicy, fragrant? Thanks to this article, you will learn how to marinate chicken skewers in such a way that when frying inside, the meat is juicy, not dry, and the crust is golden and crispy. Treat yourself with new delicious recipes.

Chicken skewers - delicious chicken with a crispy crust

If you like trips to nature or the country, then, for sure, you love dishes from the fire. And today we will tell you about one of the simplest and most inexpensive types of chicken skewers - chicken legs skewers. It turns out very juicy, and cooking does not take much time at all.

It is worth noting that it is best to cook chicken thigh skewers without adding honey, as it burns on an open fire. And yet, it’s better, of course, to refuse to add various vegetables (mushrooms, tomatoes, onions, etc.) to the marinade, since with an inattentive attitude to cooking, they can simply turn into coals. But today we will look at a variety of marinade for legs, and you yourself choose the one that you like the most.

Now let's look at the first recipe.

Cooking method number 1

Let's start with the simplest recipe, with the addition of the necessary spices. To get started, prepare the following:

  • chicken ham - 10 pcs.;
  • crushed garlic - 3 small cloves;
  • sweet paprika (ground) - 3 tsp;
  • Zira - 1.5 tablespoons;
  • black pepper (ground) - 1.5 tsp;
  • salt - 2-2.5 tsp (taste);
  • olive oil - 70 ml.

How to cook?

  • First, let's prepare the barbecue marinade. To do this, put paprika, Zira, salt, pepper, crushed garlic, vegetable oil in a deep bowl. Mix and you're done.
  • If you have legs with thighs, then they need to be cut. Place the meat in the marinade and mix. We cover the bowl with cling film and leave the ham skewers to stand in a cold place for 3-3.5 hours.
  • Now we string the pieces on a skewer, fry for about 5 minutes on each side (with moderate heat). The total cooking time is 20-25 minutes.
  • Ready. You can serve the dish with any side dish.

Cooking method number 2

You can also pickle the legs in a more spicy marinade. You should prepare the following ingredients:

  • chicken ham - about 2 kg;
  • soy sauce - 50-70 ml;
  • pomegranate juice - 150-170 ml;
  • salt, pepper - to taste.

Let's start cooking:

  • The meat must be washed and dried. You need to make shallow cuts in it - so the chicken is better soaked.
  • We send the pieces into a deep bowl. Pour them with juice, soy sauce, sprinkle with salt and pepper. To have a juicy skewers of chicken legs, the marinade must cover them completely. It is best to let the meat stand overnight in the refrigerator.
  • Put the pieces on the skewer and send to the grill. Fry until tender (about 25 minutes), turning the skewers every 5-7 minutes.
  • Ready. It is best to serve the dish with a side dish of fresh salads, vegetables.

Cooking method number 3

A barbecue will turn out very tasty if you add sauces that we use in everyday life to it. Take foods like:

  • chicken ham - 2-2.5 kg;
  • ketchup (tomato paste with the addition of water) - 100-150 ml;
  • onions - 550-600 g;
  • tomatoes (and / or bell peppers) - 350 g;
  • crushed garlic - 7-9 cloves;
  • salt, pepper, curry, chicken seasoning, dried ginger - to taste.

  • We wash the meat, cut it into several identical parts, dry it.
  • Peel the onion, cut into half rings. Tomatoes (pepper) are also washed, cut into pieces.
  • We take a deep bowl for chicken legs, add all the vegetables, season, add crushed garlic. Marinated, they should stand for 2.5-3 hours.
  • Grill on a wire rack, turning occasionally, for at least 25 minutes.
  • The dish is ready. You can serve.

Cooking method number 4

The shish kebab marinated in mayonnaise turns out to be especially tender. And the products for its preparation can be found in any refrigerator:

This marinade is different in that it does not put onions. So, non-lovers of this vegetable will appreciate this method. Let's start cooking:

  • We clean the legs, wash, dry. If necessary, cut into small pieces.
  • We shift the meat into a deep bowl, smear it with mayonnaise, add spices. We send the blank to stand overnight in the refrigerator.
  • Now we string the pieces on a skewer and fry over medium heat for about 20 minutes. Do not forget to turn over.
  • Remove from the fire and let stand under the foil for at least another 10 minutes. So the chicken will be saturated with all the smells and become even softer.
  • Ready. Serve with baked potatoes.

As you can see, all the recipes are very simple, and the ingredients for them are available to everyone. Be sure to try at least one of these recipes, but, of course, everything is better, and then choose your favorite.

The spring holidays are just around the corner. And by tradition, we always associate them with the opening of the summer season and the preparation of barbecue. From which they just do not prepare it - from pork, lamb, fish and, of course, from chicken meat.

The advantage of chicken meat is that it is softer and more tender. It also marinates faster and cooks. It is also considered more dietary, especially if it is prepared from fillets.

Chicken meat has soft and tender meat, and practically does not require pre-treatment, especially for additional softening of the pulp. And basically, marinades are used to give additional flavors, as well as to preserve all the useful properties and juiciness when frying.

In order to make this, very simple ingredients are used, such as salt, pepper, onion and mineral water, for example. But there are more complex variations, including many different spices, lemon zest, saffron, various sauces and fermented milk products such as sour cream, kefir, ayran.

Now ready-made meat for barbecue can be purchased at the store, but still cooked on your own, it cannot be compared with any store counterpart. After all, you can add everything that you love to it - various favorite spices, flavorings. And you will definitely know what is in the composition, and what quality. That is why everyone tends to cook marinade for meat on their own.

You can fry it both on the coals on the grill and in the oven.

Perhaps this is the most popular method of all known to me. In any case, most of my friends use this option.

And this is no coincidence, kefir has a moderately sour taste, which contributes to a moderate softening of the meat. And the fact that kefir is fatty and rather dense, well envelops each piece of meat and does not drain, allows you to keep all the juice inside, quickly fry it and get a beautiful golden crust.

That is just the perfect marinade.

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

We will need:

  • chicken thighs - 2 kg
  • kefir 3.2% fat - 500 ml
  • onion - 1 kg
  • parsley - bunch
  • spices - any for barbecue or chicken - 1.5 - 2 tbsp. spoons
  • salt, pepper - to taste

Cooking:

1. Wash the meat and pat dry with paper towels.

2. Cut the onion into thin half rings. Try to cut it as thin as possible, so it will nourish each meat piece with its juice more strongly.

3. Fold the chicken into a large container and sprinkle with onions lightly crushed in your hands. Stir and crush the onion a little more.

4. Pour kefir. In principle, it can be used with any fat content. But I usually buy 3.2% fat. Such kefir is tastier in itself, which means that the marinade from it turns out to be the most delicious.


5. Add spices. You can also add any of them, including ready-made spices for barbecue. Well, if they contain thyme, or rosemary, or savory, they will give a pleasant aroma to the dish. You can add ground coriander, along with zira, it is a favorite Asian spice.

I also always add at least a pinch of ground ginger, I love its zesty flavor. In addition, meat with its use always turns out to be softer and more tasty.

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

6. Add a teaspoon of salt and pepper to taste.

7. Cut and add parsley. It is not necessary to cut it very finely, later it will be necessary to remove it so that it does not burn when frying the meat. Mix and press well with your hand. Top with a flat plate and press lightly so that the marinade covers each piece of our chicken.

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 put the container with meat in a cool place.

9. 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 meat.

10. Fry until cooked and until a beautiful golden brown appears for about 25-30 minutes. Make sure that the flames do not break out and do not burn the tender juicy meat.


11. Serve the finished barbecue with chopped onions, you can pre-marinate it. You can also sprinkle with fresh herbs.

According to the same recipe, you can cook barbecue on a mineral water. The only change is that instead of kefir we use any carbonated mineral water.

The rest of the recipe remains unchanged.

With mayonnaise and garlic

This is another one of the most popular marinade options. And most likely everyone knows how to cook it. In fact, it is very similar to the previous recipe. You can even say that you can leave everything in it unchanged, just add mayonnaise instead of kefir and that's it, we get a completely different taste.

We will need:

  • chicken - 1 pc.
  • garlic - 1 head
  • mayonnaise - 100 ml
  • salt, pepper - to taste
  • spices for chicken

Cooking:

According to this recipe, we will cook the kebab on the grill in large pieces.

1. Wash the chicken and cut into 6 - 8 pieces.

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

3. Lay the garlic plates under the chicken skin.

4. Then coat the pieces with mayonnaise mixture.

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

6. Then put the meat on the grill and fry on hot coals until cooked. The finished kebab will turn out rosy, fragrant and very tasty.


Serve and eat with pleasure.

I met such an opinion that it is not advisable to cook chicken skewers with mayonnaise, due to the fact that it contains a lot of fat. And with strong heating, a lot of harmful substances are released.

Like it or not, one can only guess. But the recipe for such a marinade exists, and I describe it. Therefore, to cook barbecue in this version, or not, everyone will determine for himself.

Marinade with Vinegar and Onions

This option of preparing meat for frying is currently very controversial. There is an opinion that meat with the use of vinegar is tough and tasteless. Therefore, this option was replaced by more gentle methods using sour cream, mayonnaise, kefir and other, not so aggressive ingredients.

But in principle, if you are not zealous with the amount and percentage of vinegar, you can get quite tasty, soft and juicy shish kebab.

Therefore, we will not leave this method without attention, and we will cook chicken using it. I would recommend it for larger pieces of chicken like thighs or drumsticks. That is, when the meat is on a large bone and large enough. As a rule, I do not use this option for breast and fillet.

You can also cook according to this recipe if it is too hot outside, and the meat needs to be transported to the dacha in the heat. Although in my opinion it is better to transport a whole chicken and marinate it already on the spot.

We will need:

  • chicken - 2 kg
  • onion - 1 kg
  • red ground pepper - 0.5 tsp
  • ground black pepper - 0.5 tsp
  • salt - 1.5 teaspoons
  • bay leaf - 1-2 pieces
  • spices - to taste
  • apple cider or wine vinegar - 100 ml

Cooking:

For barbecue, you can use a whole chicken and cut it into pieces. Or purchase thighs or drumsticks and use them.

You can fry on a grill or skewers, as you like more.

1. If using chicken, then wash it and cut it into roughly equal pieces. Adjust their size depending on which method of frying you choose.

2. Peel and cut the onion into very thin half rings. Put it in a dish in which we will marinate. Sprinkle with salt and squeeze until juice appears.

3. Put the chicken pieces on top and mix.

4. Add spices, about 2 - 2.5 teaspoons. You can use them to your liking, ready-made ones that can be bought at any store are suitable. Add also bay leaf and pepper. Mix everything.

5. Pour apple cider vinegar. You can also use regular vinegar 6 or 9%, but in this case, it is better to dilute it with a little water. Thoroughly mix the meat with the marinade, and press down with your hands, then cover with a lid.


6. Leave to infuse. It will be enough to lie down for 1 hour, in exceptional cases two hours. Worth no more.

7. Fry the meat, as usual, until tender and golden brown.

Marinade with soy sauce

For such a barbecue, any parts of chicken meat are also suitable. Therefore, I leave the choice to you.

We will need:

  • chicken - 2 kg
  • onion - 700 gr
  • soy sauce - 4 - 5 tbsp. spoons
  • olive oil - 4 tbsp. spoons
  • lemon juice - 4 tbsp. spoons
  • garlic - 2 cloves
  • pepper - to taste

Cooking:

1. Wash the chicken and cut into pieces if it is whole. Try to cut it in such a way that they are all about the same size. This is necessary for uniform pickling and frying of the pieces.

And if it is possible to cook, for example, from the thighs or drumsticks, then it will be just perfect. Here, all parts already have the same size.

If you want the kebab to turn out to be more dietary, then you can remove the skin from each piece. By the way, in this case, the marinade will better soak all the pieces.

2. Cut the onion into thin half rings. Mince the garlic.

3. Mix soy sauce with lemon juice and pepper. In the recipe, I did not specify that you need to use spices and salt. The fact is that soy sauce is already quite salty, so there is no need to add it.


Spices, in my opinion, are also not needed here, all ingredients have their own taste and smell, and they will be quite enough to get an excellent result.

Although, if you wish, you can add spices to your liking.

4. Prepare a container in which we will cook meat. Place chicken pieces in it and drizzle with oil. If there is no olive oil, then you can use regular vegetable oil without smell.

Stir with meat so that each piece is coated with oil.

5. Chop the onion with your hands, pressing on it so that it starts the juice. You can mash the onion in a separate bowl, and then mix with the meat and mix.

6. And the last step is to pour the prepared marinade. Mix everything and leave for 2 - 3 hours in a cool place.

During this time, you can mix the contents a couple of times so that each piece is better saturated with juice.

7. Thread the meat onto skewers or place on a wire rack. Thoroughly clean the onion pieces.

8. Fry on hot coals for 20 - 25 minutes, periodically turning the meat over and not allowing the flames to flare up.


The finished kebab will be covered with a beautiful ruddy crust, it will be soft, juicy and tasty.

With soy sauce and honey

According to this recipe, we will cook chicken skewers also using soy sauce, but we will add new honey notes, thanks to which the meat will get a completely different taste.

We will need:

  • chicken - 700 gr
  • soy sauce - 1 tbsp. spoon
  • light honey - 1 tbsp. spoon
  • lemon juice - 1 teaspoon
  • zest - from half a lemon
  • paprika, turmeric - 0.5 tsp each
  • spices for chicken - optional

Cooking:

1. Rinse the meat and pat dry with paper towels. Cut into bite-sized pieces.

2. To prepare, mix soy sauce, honey and lemon juice. Remove the zest from half a lemon and add it to the liquid mixture. You need to remove only the yellow part of the zest. The white part is bitter and the meat can take on a bitter taste.

3. Add turmeric and paprika, these spices will add a beautiful color to the cooked meat.

You can add spices if you like. But I do not add, since all the components are already quite strong in taste and smell.

4. Pour the meat with the resulting marinade and rub it into the pulp. Leave to infuse for 30 minutes.


5. Then strung on skewers and fry on hot coals until cooked and a beautiful golden brown is formed.

The sweet marinade penetrates the structure of the meat very well and it tastes completely amazing and unusual.

These cooking options are not used as often as sour ones, but if you want to experiment, then cook, it will be unusual and tasty!

And if you add red pepper and mustard to a similar recipe, you can cook spicy chicken wings. I already have such a recipe in one of the articles. And if you are interested in such a recipe, then, and there you will find its description.

How to cook delicious chicken with ketchup and olive oil

Another delicious option that allows you to get not only soft meat, but also a beautiful crispy crust.

We will need:

  • chicken fillet - 1000 gr
  • ketchup - 12 tbsp. spoons
  • olive oil - 8 tbsp. spoons
  • spices - paprika, thyme, dried ginger
  • salt, pepper - to taste

Cooking:

This method can be used for any parts of the chicken. But today we will use chicken fillet.

1. Wash the fillet and dry it with paper towels, then cut into fairly large pieces. Drizzle with oil and mix.

The oil will create a light film on the surface of the piece and will not allow the juice to flow out. In addition, thanks to him, the barbecue will turn out with a beautiful golden brown.

2. Pepper the meat to taste. Add spices. You can use the ones you usually use. It's not particularly important. You can add a ready-made mixture for chicken kebabs, or just for chicken.

The only spice I always add besides others is dried ground ginger. I love adding it to marinades for pork skewers, and any other. It gives a light spiciness, piquancy and allows you to achieve softness of the meat.

If you like the garlic flavor, you can chop a couple of garlic cloves and add that too.

3. Add ketchup and mix everything. You can also use any ketchup. Someone likes it spicier, so add a spicy variety. Or the one in the fridge. Mix meat with all ingredients.


4. Leave for 30 minutes. This time will be quite enough for each piece to be saturated with juice and taste.

5. At the end of the allotted time, salt. But not very much, salt is already present in ketchup. Mix again and thread onto skewers.

6. Grill on the coals on the grill. It is best to use coals from any fruit trees, or birch will also work.


Fry for 15 minutes. The meat is tender and will fry pretty quickly. Drizzle with a little oil a couple of times while frying. The chicken fillet itself is rather dry, and in order to keep the juice inside and achieve a golden crust, this will need to be done.


7. Serve with chopped and pickled onions, fresh vegetables and ketchup. Eat with pleasure.

Chicken skewers marinated with lime and herbs

We will need:

  • chicken breasts - 2 pcs
  • large red onion - 1 pc.
  • Bulgarian green or red pepper - 2 pcs.
  • lime - 1 pc.
  • mint - 0.5 pcs
  • cilantro - 0.5 pcs
  • green onion - 4 feathers
  • garlic - 2 cloves
  • soy sauce - 2 tbsp. spoons
  • olive oil - 2 tbsp. spoons
  • chili sauce - 2 tbsp. spoons
  • salt, pepper - to taste

Cooking:

1. 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.

2. Peel the Bulgarian pepper from seeds and remove the stalk. Cut into large squares, about the size of a diced chicken.

3. Peel and cut the onion into large rings.

4. Put the meat and vegetables in a bowl and mix.

5. Prepare the marinade. To do this, rinse the cilantro and mint, transfer to a blender bowl. Add chopped green onion and garlic.

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

6. Mix all the ingredients into a homogeneous mass and put it on the meat and vegetables. Mix until smooth. Leave to marinate in a cool place for 1 hour, you can also for two hours.

7. Then string on skewers, alternating pieces of chicken, bell pepper and red onion.

8. Roast on hot coals for about 30 minutes. Make sure that the flame does not break out of the coals and does not burn tender meat.

You can also fry in the oven.

Serve with fresh chopped onions and fresh or grilled vegetables.


As you may have noticed, cilantro is used in the recipe. I know not everyone loves her scent. But this cannot be an obstacle and a refusal of the prescription. You can use parsley instead of cilantro. And it will also be very tasty!

Spicy Marinade for Grilled Chicken Wings

We will need:

  • chicken wings - 1 kg
  • lemon - 1 pc.
  • garlic - 3 cloves
  • olive oil - 100 ml
  • chili pepper - 2 pcs
  • cumin - 1 tbsp. spoon
  • turmeric - 1 tbsp. spoon
  • ground coriander - 1 tbsp. spoon
  • curry seasoning - 2 teaspoons
  • salt - 0.5 tsp

Cooking:

1. Clean the chicken wings of feathers, rinse thoroughly and dry with paper towels.

2. Prepare the marinade. To do this, peel the garlic and chop it, passing it through a press. Remove the seeds from the chili pepper and remove the stalk and chop finely.

Pepper varies in strength of bitterness, so see for yourself whether to add one pepper or two to you.

3. Rinse and dry the lemon thoroughly and grate the zest, and only its yellow part.

4. Mix olive oil, garlic, chili, zest, all spices and salt.

5. Grate the wings with the resulting mixture, put in a convenient container and put the rest of the marinade on top. Press down with your hand.

Leave in a cool place for 3-4 hours.

6. Lubricate the grate with oil and put the wings on it.

7. Roast on hot coals for about 20 minutes. 10 minutes on each side.


Ready wings will turn red and become beautiful and fried.

Chicken shish kebab with sour cream marinade from Stalik Khankishiev,

But such an interesting option is offered by the famous culinary specialist Stalik Khankishiyev. The recipe uses orange peel, various spices, and even saffron. And this is not accidental, because the recipe is Iranian.

Therefore, it is not at all simple, but with a mysterious oriental aroma and subtle sophistication.

Look quickly, this is a real culinary art!

Well, did you like the recipe? Then take it into account rather and cook such a barbecue to surprise everyone who is lucky enough to eat it.

How to marinate chicken for barbecue so that the meat is tender

And so, let's summarize our today's review. We looked at various ways to marinade for barbecue.

As you probably noticed, they are all divided into 4 main ways:

  • sour
  • sweet
  • sharp
  • neutral

"Sour" way

Chicken has soft and tender meat that does not require long marinade.

So, for example, if you want to quickly cook meat, then this just needs an acidic environment, which makes it soft. It can be various fermented milk products - kefir, sour cream, ayran, yogurt, or sour juices - pomegranate, pineapple, apple and others. Also in this category can be attributed ketchup, or fresh tomatoes, and shish kebab always turns out soft with the addition of kiwi, lemon, lime or pineapple.

Acidic ingredients also include regular, wine or apple cider vinegar. You need to be careful with them, as they greatly soften the meat. Leave the meat in such a marinade for a very short time, preferably no more than an hour.

Spices are widely used as additional ingredients. As a rule, these are various herbs with smells, such as savory, thyme, rosemary, marjoram, bay leaf, and spices such as coriander, ginger, and a mixture of peppers are also used. Paprika and turmeric are added for color, and saffron is added for color and aroma.

Onion is added to almost all marinades, it releases juice and soaks each piece, making it juicy.


In order for the meat to better retain the juice and look beautiful when cooked, olive or other vegetable oil is added, but odorless.

You can add mustard, honey, a little sugar to the composition.

"Sweet" way

If the first method is quite often used in cooking barbecue, then the sweet one is used much less frequently.

As a rule, when you want something “such”, another, then you can use it.

As components for such options, soy sauce is used, or soy sauce with honey or mustard. For piquancy, garlic, herbs are added.

Paprika and turmeric are used for the best taste and color. And for the smell of lemon or orange zest, or citrus juice.


Such a marinade penetrates the structure of meat very well, saturates it with a new taste, and in finished form it acquires completely new taste properties. So, if you "fantasy" with the ingredients, you may not even understand what kind of meat we eat. But it turns out delicious! Unusualness and piquancy captivate, and make you return to such recipes again and again.

"Sharp" way

As a rule, such options are used if the meat is tough enough, or is on the bone. So, such marinades are often used to make spicy wings.


Soy sauce is also used as ingredients, but chili peppers, garlic, mustard, our Russian, or French Dijon mustard are added.

Well, for a balanced taste, honey or sugar can be used. So that the meat does not turn out tough, vegetable oil is added. And for a better smell perception, lemon juice or zest is added.

"Neutral" way

In fact, I don't know if such a category exists. But there are ways to marinade that do not fall under the previous descriptions.

So, for example, you can cook a delicious barbecue using mineral water, onions, spices, salt and pepper. . In today's article, I did not repeat this recipe, for those who are interested, you can follow the link and read how it is done, and why in this case the meat is soft and juicy.


You can also pickle without mineral water, simply using spices, salt, pepper and onions. This is the easiest of all ways.

  • to make the meat juicy and tasty, try to use fresh or chilled chicken
  • if nevertheless your meat is frozen, then in no case do not defrost it in water, or in the microwave. A strong temperature drop will tear the meat fibers and break their structure. The kebab will turn out wadded and not tasty. Defrost chicken only at room temperature
  • cut the meat for barbecue in equal pieces so that it is evenly marinated and fried
  • do not marinate chicken meat for a long time, especially in acidic marinades. It's useless. As a rule, time is enough from 30 minutes to 2 hours
  • I am not a fan of marinating chicken in mayonnaise. It is quite fatty and when heated, carcinogenic substances are released, which are not at all beneficial to health.
  • when you string the meat on skewers, or put it on the grill, be sure to remove the onions and herbs. From heating, they will burn, and this will harm the appearance of the meat, make it ugly. In addition, from their burning, the kebab will be bitter, which will spoil the taste.
  • for coals, use branches of fruit trees or birch. Their smoke has a pleasant smell. Do not use Christmas tree or pine, they have a resinous smell and bitter taste when burned.
  • roast meat over hot coals. The heat should be sufficient for quick frying. If the kebab is on the coals for a long time, the meat will dry out. If a fire breaks out on the coals, it will burn the meat from above and leave it raw inside
  • when frying meat, do not leave the grill. Insidious tongues of flame will now and then break out and burn the meat. Prepare a water bottle ahead of time to extinguish them.
  • if the coals are barely smoldering and the heat is not enough, wave over them with special “wavers” for such cases so that the heat of the coals is enough. It is better to remove the meat at this moment from the grill
  • as a rule, it is necessary to fry the kebab from 15 to 30 minutes, depending on the cut pieces
  • do everything with pleasure and good mood!


And just so that it always turns out tasty, soft and tender for everyone, today's article will help.

Bon appetit!

Leg kebab in mayonnaise is probably the most popular variety of this dish in our country. But, oddly enough, the dish does not bother. After all, what could be more appetizing than fragrant and tender chicken meat from the grill.

As a rule, chicken legs are marinated in mayonnaise with the addition of salt and pepper. We offer a slightly modified recipe that will bring variety to the taste of a familiar dish.

For barbecue, it is better to choose medium hams from chilled products. They will turn out quite juicy and, at the same time, they will not burn in the process of long cooking, like huge pieces.

Ingredients for shish kebab in mayonnaise

  • Chicken legs - 6 pcs.
  • Onion - 5 pcs.
  • Tomatoes - 500 g.
  • Mayonnaise - 500 g.
  • Lemon - 1/2 pc.
  • Black ground pepper, salt - to taste.

Servings Per Container: 6.

Recipe for shish kebab in mayonnaise

  1. Wash the legs thoroughly, cut off excess hanging fat, salt.
  2. Tomatoes, peeled onions (3 pcs.) Pass through a meat grinder.
  3. Add mayonnaise, juice of half a lemon, black pepper to the sauce and mix everything thoroughly.
  4. In the container chosen for pickling, lay in layers: onion rings, meat, sauce, etc.
  5. Put the legs in a cold place for at least 3 hours, and preferably all night.
  6. Pour coals on the bottom of the brazier, pour them with ignition, wait a minute and set fire to it. The coals should burn out, become covered with a coating of ash, and the open flame should die out. Firewood can also be used, only the process of turning them into coals will take longer.
  7. Thread the skewers onto the skewers. At the same time, one puncture can be made in medium pieces, and two in large ones. So not only will they hold up better. It will also become easier to turn over, the legs under their own weight do not twist in the opposite direction. To avoid such problems, you can use a special grid.
  8. Avoid flashes of open fire, otherwise the skin of the chicken will quickly burn.
  9. Fry until the leg juice becomes clear.

Calorie content: 200 kcal. Preparation time: 3 hours 3 minutes (including 3 hours marinating).

You can serve skewers of chicken legs in mayonnaise with any sauce you like. Ketchup and mayonnaise go well with it. Traditionally, fresh vegetables in large quantities, as well as greens, should be present on the table.

Such a dish will be a simple solution for treating guests who have come and a regular family dinner in the country. Simple recipes can be amazing. See for yourself.