Tips on how to marinate chicken for barbecue will be useful to anyone who likes to cook tender aromatic meat outdoors. Today several are known good recipes marinade for chicken, 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 a vegetable 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 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 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.

Especially delicious dish it will turn out if the chicken is not just poured with a mixture from above, 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 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

The finished barbecue will be great snack to "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.

Chicken fillet is a product that is combined with all the ingredients, such meat is tasty, tender and soft, if properly marinated and cooked.

And it may well become an inexpensive central dish of a picnic table.

Thanks to various marinades that are prepared surprisingly easily and simply from the most affordable products, you can relax and eat a juicy and really tasty budget kebab.

Chicken fillet skewers - the secrets of the right marinade

1. Marinade for chicken differs from marinades for other types of meat in that its main task is to saturate the meat with a variety of flavors and aromas. In the case of beef or pork, the marinade acts as a fiber softener, but in the case of fillets, this is not necessary, because it already cooks quickly, it turns out soft. Therefore, do not rush to pour in vinegar, do not be afraid to experiment with marinades based on honey, sauces and even fruits. No matter how you marinate the fillet, it will turn out tender and tasty.

2. The advantage of chicken skewers is that the meat marinates very quickly. Sometimes two hours is enough for it to be soaked with all the necessary ingredients. And this means that you do not need to marinate the chicken on the eve of a picnic, you can do it just before the trip to nature.

3. Refrain from using table vinegar, it does not soften the meat and certainly does not make it tender and juicy, this ingredient covers the fibers, making them tougher. If you like the specific sourness of this product, then choose balsamic or wine vinegar for pickling.

4. Do not use mayonnaise to prepare fillet marinade. Perhaps this pickling method is the fastest and easiest, but it is harmful both for the body and for the figure. In the process of heat treatment, mayonnaise releases all the harmful substances that make up the composition. If you can’t deny yourself the pleasure of eating chicken in your favorite marinade, make your own mayonnaise from mustard, egg yolks and olive oil. The taste is the same, but the benefits are obvious.

5. Use not only fillets, legs or wings, but also offal, such as hearts or liver, to cook chicken skewers. They marinate even faster than meat, they turn out just as interesting and tasty.

6. Serve chicken skewers with light snacks that do not weigh down the stomach: fresh vegetables, herbs, baked vegetables.

Recipe 1. Chicken skewers in kefir

Ingredients:

2 kg chicken fillet;

A liter of kefir;

50 grams of parsley;

Two large bulbs;

Salt pepper;

5-6 cloves of garlic.

Cooking method:

1. We wash the fillet, dry it slightly and cut into medium-sized portions.

2. Grind the salt with chopped garlic into gruel, rub the prepared meat with the resulting mixture.

3. Put the chicken in a bowl, sprinkle with pepper, mix with onion rings.

4. Pour kefir into the meat with spices, making sure that it completely covers all the pieces.

5. We remove the barbecue from the chicken fillet for 2-3 hours in the refrigerator, setting oppression on top.

6. Cooking chicken over an open fire or in the oven.

Recipe 2. Chicken skewers in soy sauce

Ingredients:

One and a half kilograms of chicken fillet;

120 ml soy sauce;

1.5 st. l. honey;

3 tsp grated ginger;

4 cloves of garlic;

70 ml sesame oil.

Cooking method:

1. Salt the prepared meat and set aside for 15-20 minutes.

2. While the meat is saturated, prepare the marinade. Melt honey in any convenient way to a liquid state, cool.

3. Mix soy sauce with honey and sesame oil.

4. Peel the ginger root with a knife and rub it on the smallest grater, add it to the honey mixture.

5. We clean the garlic, pass it through a press, and also put it in the marinade.

6. Thoroughly mix all the ingredients in a deep bowl.

7. We put salted meat in the finished soy marinade, mixing well, rubbing the mixture into each piece.

8. We clean for 2-4 hours in a cold place.

9. Cook the kebab on hot coals, turning occasionally, for about 20 minutes.

Recipe 3. Chicken skewers in beer

Ingredients:

Two kilograms of chicken breast;

0.75 liters of beer;

Two bulbs;

Salt, oregano, pepper.

Cooking method:

1. Thoroughly rinse the chicken breast, remove the skin and bones, cut the fillet not large pieces, but at the same time we do not shrink. We make it so that the meat can be planted on a skewer.

2. We clean both onions and cut them into thick rings.

3. Rub the pieces of meat with a mixture of oregano, salt and pepper.

4. Put the chicken in a bowl, sprinkle onion on top. We pour beer.

5. Marinate for at least 2 hours.

6. Cooking shish kebab from fillet marinated in beer in the traditional way: on a charcoal grill or over an open fire on a fire.

Recipe 4. Chicken skewers in mineral water

Ingredients:

Two chicken breasts (about 1 kg);

Large bulb;

60 ml of vegetable oil;

A liter of mineral water;

Spices, salt;

Two tablespoons of lemon juice;

Parsley greens.

Cooking method:

1. Cut the prepared, washed and dried fillet into portioned medium pieces.

2. We wash the lemon, cut it in half, squeeze out the amount of juice we need.

3. Peel the onion from the husk and cut into large rings.

4. Put the breast on the bottom of the bowl, lay the onion on top.

5. Sprinkle meat with spices, salt, pour over lemon juice. We mix.

6. Fill vegetable oil And mineral water, marinate 4 hours.

7. Put the pickled chicken skewers on skewers, alternating meat with onion rings, fry on all sides for 5 minutes.

8. You can cook barbecue at home. We put the meat on moistened wooden skewers, cook 15-20 in an oven heated to 210 degrees.

9. Serve with fresh herbs. If desired, already prepared meat can be sprinkled with lemon juice, this will give the chicken a delicate sourness and additional aroma and taste.

Recipe 5. Chicken skewers in apple-lemon marinade

Ingredients:

800 grams of chicken fillet;

Two tablespoons of apple brandy;

Two sweet and sour apples;

100 ml vegetable oil;

One lemon;

a tablespoon of sugar;

Salt, spices.

Cooking method:

1. We wash the lemon, gently rub the skin on a grater, trying not to touch the white part. We only need the zest.

2. Squeeze juice from the remaining lemon pulp.

3. Mix the zest with lemon juice, add apple brandy, pour in spices, salt, sugar, pour in vegetable oil. We mix.

4. Put the fillet cut into portions in a fragrant marinade, mix. We clean for 3-5 hours in a cold place.

5. Wash two apples, cut into 4-6 parts, depending on the size of the fruit, cut off the core, sprinkle with lemon juice.

6. We string apples and chicken on skewers or thin skewers.

7. Lubricate the strung products with marinade, cook in the oven or on the grill for 15 minutes.

Recipe 6. Diet chicken skewers with Provence herbs

Ingredients:

A kilogram of chicken breast;

Three bulbs;

Half a lemon;

Two glasses of classic yogurt;

A tablespoon of dried herbs de Provence.

Cooking method:

1. We cut the breast, cutting off the bones and skin, leaving only the fillet. Wash, dry, cut into large cubes.

2. Cut the peeled onion into half rings, put it in a bowl, crush it with your hands.

3. Lay the chicken on top, sprinkle everything with spices, salt and Provence herbs.

4. Rub lemon zest on the kebab. We mix everything well.

5. Fill the fillet with yogurt. Leave the meat in a cold place for 3 hours.

6. Fry the finished chicken skewers on hot coals from all sides until cooked.

Recipe 7. Chicken skewers with garlic and paprika

Ingredients:

Half a kilo of chicken fillet;

Three tablespoons of olive oil;

One lemon;

a teaspoon of paprika;

Two tablespoons of wine vinegar;

A pinch of dried onion;

Spices, salt;

Two cloves of garlic;

Two tablespoons of mayonnaise.

Cooking method:

1. Pour wine vinegar into a bowl of a suitable size, olive oil, juice of one lemon. We mix.

2. Add paprika to the marinade, it will give the chicken a bright saturated color and pleasant taste.

3. We also spread finely chopped or grated garlic here.

4. Add dried onions and mayonnaise.

5. Salt and pepper to taste.

6. Cut the chicken fillet into small pieces, put the meat in the marinade, mix with your hands, rubbing the mixture into each piece of chicken.

7. We put oppression on top, put the chicken in the refrigerator for an hour.

8. We put the kebab on metal skewers or on wooden skewers, cook on hot coals or in an oven heated to 200 degrees.

Recipe 8. Chicken skewers with zucchini and cheese

Ingredients:

One chicken breast for 550-600 grams;

Two zucchini;

green onions;

Salt pepper;

100 grams of cheese.

Cooking method:

1. We wash young zucchini with small seeds and thin skin under running water, cut it into circles no more than one centimeter wide.

2. Chicken fillet, removed from the breast, cut into approximately the same pieces as zucchini.

3. Salt and pepper the meat, set aside for 10 minutes.

4. Tightly string mugs of zucchini and pieces of meat alternately onto skewers, putting a small piece of cheese between them.

5. Sprinkle the kebab with the remaining cheese, rubbing it on a grater. Carefully wrap the part of the skewer where the products are located with foil.

6. Cook over hot coals for half an hour, not forgetting to turn over.

7. Cool the finished chicken skewers, remove the foil, brown on all sides over the same coals.

Chicken Shashlik - Tricks

Thanks to these little tricks, you will be able to avoid common mistakes when cooking chicken skewers:

Do not use a whole chicken carcass for barbecue, take only the same parts: fillet, drumsticks, legs, wings. This will marinate your meat and cook it evenly. And it will not work out that, for example, the legs are not yet ready and are bleeding, and the fillet has already dried up. If you still want to use a whole chicken or chicken for cooking meat on a fire or in the oven, marinate the bird whole and cook it without cutting it.

Be sure to use oil (vegetable, olive), fermented milk products (kefir, yogurt), lemon for marinating fillets. Thanks to these products, during pickling, the meat seizes on the outside, leaving all the juices inside. This keeps the chicken tender and juicy.

In no case do not marinate frozen fillet, if there is not enough time at all, you can defrost it in microwave oven, but it is better to do it on the eve of a picnic. Frozen chicken simply does not absorb the aromas and flavors of spices and other additives, as a result of which the meat will turn out to be tasteless.

Good afternoon. We recently discussed the topic, and now the weather is already hinting that the May holidays can be held with traditional barbecues in nature. So today let's develop the topic and recall some classic ways to soak chicken.

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

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

Marinating chicken skewers in vinegar

Classic vinegar marinade is ideal for pickling chicken legs, thighs, legs or wings. That is, any part of the chicken, except for the breast. She needs another 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

Cooking:

1. Cooking is very simple: Pieces chicken meat put in a bowl, fall asleep with onion, cut into half rings and ground black pepper to taste. After that, you need to mix it thoroughly, squeezing the onion well so that it releases the juice.

Many people make this mistake: they want to leave whole rings of onions in order to put them on a skewer later. This is inappropriate. Crush the onion in the marinade without sparing, and marinate the onion for skewers separately

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

Here, too, a common mistake is made: being afraid to overdo it with vinegar, they usually do not add it on the contrary. Do not 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 marinate simply on the 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 ready. Now it is advisable to put the meat under oppression and wait 2 hours.

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

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

Cooking chicken fillet in a marinade with vinegar so that the meat is juicy

The problem of cooking chicken fillet (in any form, not only for barbecue) is that this meat is very lean. That means almost no fat. And in the process of cooking it becomes dry and not tasty. To prevent this from happening, when marinating the breast in vinegar, it is recommended to add vegetable oil to the marinade.

Ingredients:

• Chicken fillet - 3 kg
• Onion - 2-3 kg
• Salt: 1-1.5 tbsp. l.
• Vinegar 9% - 3 tablespoons
• Vegetable oil - 1 tablespoon
• Pepper mix - 1/2 teaspoon

Cooking:

1. My chicken fillet, clean it from films as much as possible and cut into large enough pieces so that it is convenient to put 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 be bitter. If pickling takes place in a large amount of 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 of vegetable oil. In this form, it will calmly wait until the right time.

Chicken skewers: marinade with mayonnaise

And again, not a complicated recipe to prepare the marinade in 5 minutes. Now the main component will be mayonnaise. As you know, mayonnaise is made from vinegar, vegetable oil, eggs and mustard. These are great ingredients that will make your chicken very tasty.

Ingredients:

• Chicken thighs - 2 kg
• Salt - 1 tsp
• Pepper - 0.5 tsp
• Mayonnaise - 5-6 tbsp
• Onion - 2 pieces of medium size

Cooking:

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

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

Meat for barbecue should always be either fresh or completely defrosted. Poorly thawed meat will marinate poorly and will not fry properly: it will burn on the outside, but remain raw inside. important point take it seriously

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

In this case, you do not need to try to knead the onion. It is needed not for pickling, but for flavoring.

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 brew for at least 3-4 hours.

The most delicious recipe for chicken wings on mayonnaise with 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 cook such a marinade, then in the future you will cook the wings the only way. Because it's really delicious.

Ingredients:

• Wings - 2 kg
• Garlic - 10-12 cloves (lovers of this business can safely increase this amount by 2 times)
• Salt - 1 tsp with a slide
• Ketchup - 250 g
• Mayonnaise - 250 g

Cooking:

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

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

2. Now add mayonnaise with ketchup and mix again.

There is not much meat on the wings and it is very thin there. Therefore, you can fry wings cooked in such a marinade in 30 minutes.

Video on how to cook chicken skewers on kefir

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

As you can see, in order to cook chicken skewers, it is not at all necessary to bother with complex marinades and look for honey, mustard or soy sauce. To cook chicken poorly, you still need to try hard. So follow the proportions of the ingredients in the recipes and you will always get soft and juicy chicken on skewers.

Thank you for your attention.

I have not yet met a person who would not like barbecue. Someone may not like a certain type of meat, but not to love at all - I have never seen such. By the way, in addition to meat, barbecue is made from fish and vegetables on coals, they also turn out very tasty.

Today's article is about chicken skewers, or rather about a delicious marinade for him. After all, there are a huge number of recipes, it is important to choose your own, which will suit your taste preferences. Someone likes it spicier, someone likes a sweet marinade with honey. With mayonnaise, mustard, ketchup, kefir, lemon, garlic, onion, vinegar ... In this article, we will consider the 8 most successful recipes.

It is also important to choose the right meat for a successful barbecue. The chicken itself is soft, but, for example, the breast may be dry for charcoal grilling. It is best to take the thighs and cut the bone from them. The thighs have a bit of fat, so they are juicier than the breast.

Another important difference between chicken is that it does not need to be marinated for a long time, a few hours are enough.

Unlike veal, lamb chicken meat becomes tough from excessive amounts of vinegar (and other acids), keep this in mind when choosing a recipe.

Mayonnaise marinade is the most popular for chicken. He really gives meat delicate taste, and in addition, mayonnaise envelops pieces of meat and during frying they do not dry out, the barbecue remains juicy.

Be careful when choosing mayonnaise, pay attention to its naturalness, and better use homemade mayonnaise.

• Chicken - 2 kg. (in this recipe we will cut into pieces a whole carcass)
• Onion - 1 pc.
• Mayonnaise - 4 tbsp. spoons
• Dill, parsley - bunch
• Basil - 3 sprigs
• Garlic - 4 cloves
• ground pepper
• Salt - 1.5 tbsp. spoons

1. My whole chicken and cut into pieces.

2. Grind the greens and add to the meat. Finely chop the onion, crush it with your hands so that the juice comes out of the onion, chop the garlic in any way and pour everything into the meat.

3. Add mayonnaise, salt, pepper. Mix all the ingredients well and leave to marinate at room temperature for 3 hours.

4. We string the meat on skewers, fry, constantly turning, until fully cooked.

The disadvantage of this marinade is that the onions and greens on the meat quickly begin to burn, so the heat from the coals should not be too strong.

Bon appetit!

How to make mustard marinade for barbecue

For this recipe, it is better to take the thighs, in mustard-mayonnaise sauce, they are simply amazing. We will fry them on the grill, it will be more convenient.

It would be possible to take the drumsticks, but this marinade does not penetrate the chicken skin very well, it envelops the meat more, so it simply drains from the drumsticks. And in the thighs, part of the meat is not covered with a skin, just the ideal option.

For cooking we need:

• Chicken thighs - 3 kg.
• mayonnaise - 4 teaspoons with a slide
• mustard - 2 teaspoons with a slide
• salt - 2 teaspoons

1. We cut off excess pieces of fat and skins in the thighs, given that even though the fried skin is the most delicious, it is also the most unhealthy.

2. In order for the thigh to be better soaked, we cut it into 2 parts. Salt the meat, mix.

3. Add mayonnaise and mustard to the meat, mix well and marinate in the refrigerator for an hour.

4. Lay the meat on the grill with the skin up and fry. In the process, we often turn the grate over so that the thighs are fried evenly.

Bon appetit!

Delicious marinade with soy sauce

Soy sauce came to us from oriental cuisine relatively recently; in Japan, cooks add it to almost all dishes except sweet ones. It is especially good with meat and may well replace seasonings, salt and oil at the same time. It also perfectly replaces mayonnaise, while in 100 grams it contains only 55 kcal.

Marinade with soy sauce prepared according to this recipe is very unusual, there is both sourness and sharpness. Try it and maybe it will become your favorite.

For cooking we need:

• Chicken - 2 kg.

For the marinade

• Onion - 4 pcs.
• Sweet and sour apples - 3 pcs.
• Lemon - 2 pcs.
• Horseradish root - 50 gr.
• Salt and sugar to taste
• Sunflower oil - 50 ml.
• Soy sauce - 2-3 tbsp. spoons
• Turmeric, paprika, chili - to taste

1. My chicken. We skin it because the skin is not good for health, but you can choose not to do this if you wish. We divide the carcass into pieces for barbecue.

2. We mix the spices and pour them with vegetable oil so that they reveal their flavors.

3. Cut the onion into half rings. Grate the apples. Squeeze juice from lemons.

4. Grind horseradish in any way, you can rub it on a fine grater.

5. Pour the onion with salt and sugar, rub it with your hands so that it releases the juice.

6. Mix all the ingredients and marinate the meat in the refrigerator for 2 hours.

7. String the meat on skewers and fry until cooked through, turning over. Bon appetit!

Marinate delicious in vinegar with onions

Basic meat marinade recipe. You should not get too carried away with vinegar, because. it dries the meat, making it tougher. But there are many lovers of barbecue with the smell of vinegar, so now the video recipe is for you.

For cooking we need:

• Big chicken - 1.7 kg
• Large onion - 1 pc.
• Pepper black and red
• Vinegar (diluted to 5%) - 100 ml.
• Salt - 1.5 teaspoons

Cooking juicy barbecue on kefir

For the chicken best marinade- on kefir. It is kefir that gently envelops the meat and prevents it from drying out when frying. Kefir does not contain harmful ingredients like mayonnaise or ketchup, but contains an acid that slightly softens the meat. And the chicken does not need more, it is already soft.

For cooking we need:

• Chicken fillet - 2 kg.
• Kefir - 150 ml.
• Vegetable oil - 3 tbsp. spoons
• Basil - 0.5 tsp
• A mixture of seasonings for meat - 20 gr.
• Garlic - 2 cloves
• Salt - to taste

1. Cut the fillet into portioned pieces, put in a bowl.

2. Grind garlic, mix with oil.

3. Add kefir and the resulting garlic dressing to the meat.

4. Also add basil, seasonings, salt to the meat and mix.

5. Marinate the meat in the refrigerator for 3-8 hours.

6. We string the meat on skewers and fry over a fire over low heat so as not to overdry.

Bon appetit!

Marinate chicken deliciously without mayonnaise

In this embodiment, the onion must be chopped with a blender or with a meat grinder. The chicken will be marinated in onion porridge and tomato paste. The light sourness of the tomato and the spicy taste of the onion are a real barbecue for a fun company.

For cooking we need:

• Chicken breasts - 2 kg.
• Onion - 7 pcs.
• Tomato paste - 3 tbsp. spoons
• Water - 100 ml.
• Sugar - 1 teaspoon with a slide.

1. Cut the chicken breasts into portions.

2. Grind the onion with a blender or meat grinder and pour the breasts with onion gruel.

3. Marinate the meat in onion juice for no more than 1.5 hours.

4. Dilute tomato paste with water to a liquid state, add salt to taste and sugar.

5. Pour the infused meat with tomato paste, mix and leave for another hour.

6. We string the meat on skewers and fry on ready-made coals.

Bon appetit!

Video of cooking the most delicious marinade for chicken skewers

A wonderful recipe for gourmet chicken skewers, we will prepare chimichuri sauce for it. This sauce with garlic, mustard, apple cider vinegar will be in perfect harmony with the marinade of meat, do not buy ketchup or store-bought sauce.

For cooking we need:

• Chicken breasts - 800 gr.
• Kefir - 200 ml.
• Saffron - a pinch
• Salt - 1 teaspoon
• Coriander - 1 tablespoon
• Zira - 1 teaspoon
• Turmeric - 1 teaspoon
• Butter - 60 gr
• Lemon - ½ pc.

Sauce for barbecue:

• Parsley - 30 gr.
• Red onion - 1/2 pc.
• Garlic - 2 cloves
• Dijon mustard - 2 teaspoons
• Apple cider vinegar - 2 tbsp. spoons
• Brown sugar - 1/5 teaspoon
• Olive oil - 50 ml
• Salt, pepper, red pepper

Below you can see a detailed video recipe for cooking chicken skewers

1. Cut the meat into 3 cm pieces.

2. Pour kefir into a bowl, add cooked spices and salt to it. Mix and place the meat in this marinade and leave for 3 hours.

3. To prepare the chimichuri sauce, mix vinegar, sugar, mustard.

4. Chop the parsley, onion and garlic and add to the sauce.

5. Add pepper and vegetable oil to the sauce.

Enjoy barbecue with good company.

Marinate chicken for shish kebab with lemon

Marinade recipe for connoisseurs exquisite taste. Here we will use curry, a very popular spice that came to us from India. Curry is a mixture of spices based on turmeric root, very healthy and tasty. There will also be lemon, garlic, ginger ... you will like it.

• Chicken fillet - 500 gr.
• Curry - 0.5 tbsp. spoons
• Dried ginger - 0.5 tbsp. spoons
• Tomato paste - 1 tablespoon
• Lemon juice - 1/3 pc.
• Garlic - 3 cloves
• Yogurt without aftertaste - 3 tbsp. spoons
• Tomatoes - to taste

1. Cut the fillet into portions. Remove excess fat, skin and bones.

2. Add spices to the meat, lemon juice, crushed garlic, yogurt. Mix well.

3. We send the meat to marinate in the refrigerator for 2 hours, and then marinate it at room temperature for another 3 hours.

4. We string the meat. We will use wooden skewers and soak them in water so that they do not burn.

5. We string the pieces of meat, alternating them with cherry tomatoes or just slices of tomatoes.

6. We fry the meat on the fire.

Bon appetit to you and your family!

In order for the barbecue to turn out juicy and soft, it is important to follow some rules for preparing meat and cooking on the grill. Here are the main ones:

• The very first thing you need to get a delicious barbecue is, of course, fresh meat! The fresher you take it, the tastier the finished product will be.
• If you have frozen meat, then The best way thaw it in a natural way, putting it in a cold place.
• It is important to choose the right marinade! For example, for chicken, an acidic marinade is not recommended, since chicken meat is already quite soft.
• For coals, it is best to take firewood from fruit trees such as cherry, apricot, apple, pear. It is fruit trees that give the meat a pleasant aroma. Cherry and walnut will not work, as these trees are soft and there will be no coal from them. If a pine gets into the fire, the barbecue will give off an unpleasant aftertaste.
• It is important not to rush to turn the meat over the coals, you need to wait for the formation of a brown crust, it will keep the juice inside the meat!
• Do not allow open fire under the meat, otherwise it will char.
• You need to fry on hot coals so that the meat is well fried, it is important not to overdo it, otherwise the kebab will be overdried. It takes 20-30 minutes to roast.
• Do not leave the barbecue, tongues of fire may appear in your absence and spoil the meat.
• Prepare in advance a bottle of clean water to put out the fire and a special “whisker” to raise the heat if it has smoldered.
• Eat kebab hot right from the fire and enjoy juicy and soft meat!

And finally, watch the video of cooking the juiciest chicken thigh skewers on a delicious marinade with ginger:

Bon appetit!

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

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

General principles marinade for chicken breasts

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

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

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

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

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

• Coriander;

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

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

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

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

Recipe 1. Marinade for barbecue chicken breast "Kefir"

Ingredients

Garlic - 2 cloves (3 if small)

Lemon - about a third of a small citrus

Kefir 1% fat - a quarter of a liter

Thyme, mint, a little bit of black pepper

Mustard - a tablespoon

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

Cooking method

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

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

Bake in a sleeve or cook a barbecue.

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

Ingredients

Honey - 4 tablespoons

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

Soy sauce - 2 tablespoons

Olive oil or corn oil - 5-6 tablespoons

Black pepper - to taste

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

Cooking method

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

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

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

Recipe 3. Marinade for dry chicken breast

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

Ingredients

Salt - a spoon

Sugar - spoon

Vegetable oil - 2 tablespoons

Cooking method

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

Recipe 4. Marinade for barbecue chicken breast "Sharp"

Ingredients

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

Lemon - 1/2 small

Sugar - 2 large spoons

Garlic - 4-6 medium cloves

Ginger - a piece about three cm long

Soy sauce - 2-3 tablespoons

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

Black pepper

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

Cooking method

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

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

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

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

Ingredients

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

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

Dry paprika powder - teaspoon

Garlic - 3-4 cloves

Curry - about one and a half teaspoons

Lime or lemon juice - about a teaspoon

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

Cooking method

Peel the garlic and pass through the garlic press.

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

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

Recipe 6. Marinade for Pineapple Chicken Breast

Ingredients

Grain mustard - 1 spoon

Mustard - 1 tablespoon

Half a can (400 grams) of canned pineapples

Sour cream 15 - 20% - 3 spoons

Mixture of peppers - half a teaspoon

Onions - half a small onion

Salt - half to a full teaspoon

Apple cider vinegar - 1 spoon

Cooking method

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

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

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

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

Recipe 7. Marinade for chicken breast in the Horseradish oven

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

Ingredients

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

Sour cream 20% - half a glass

Tomato paste - 1 spoon

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

Salt - a teaspoon

Cooking method

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

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

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

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

Recipe 8. Marinade for chicken breast barbecue with white wine

One of the most delicious and delicious chicken marinades.

Ingredients

Orange - 1 piece

Lemon - half a medium

Honey - 2 - 3 tablespoons

Ginger - a piece about 3 cm

Table white wine - ¾ cup

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

Cooking method

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

Cut the lemon into thin slices.

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

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

Squeeze juice from an orange.

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

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

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

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

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

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