Women's Tips

Chicken kebab: the most delicious marinades for chicken, so that the meat was juicy and soft


A good marinade is able to improve the taste and aroma of any meat, making it more tender and juicy, and chicken is no exception. It's hard to believe, but a good marinade can make chicken meat even tastier than beef and pork. Doubt? Then our article is for you.

Marinade for chicken is an integral component of cooking meat, if you want it to turn out to be really tasty and 100% soft. Moreover, using a new marinade each time, you will always get dishes unlike each other, so the chicken will surely never get tired of you. Since chicken meat has a neutral taste, almost any marinade is perfect for it, but soy sauce marinades, mustard pickles, citrus marinades, pickles with honey, marinades based on fermented milk products, tomato marinades and pickles with marinates are best combined with chicken. using wine. If you really wanted to exotic, pickling chicken in coconut milk will inhale the aroma of the tropics. Marinade for chicken is a great way to enrich the taste of meat, making it to your discretion sweet-spicy, soft creamy, with sourness or with a little sparkle.

Chicken meat is very tender, therefore it usually does not imply the use of “aggressive” ingredients in marinades, such as vinegar or fruits with high acidity. If they are added, then in limited quantities to give the meat a certain flavor notes. Such spices and herbs as ground black pepper, paprika, turmeric, curry, cumin, ginger, oregano, basil, thyme and rosemary are perfectly combined with chicken meat. The average time of marinating chicken is from 2 to 4 hours. It is better to pickle a whole bird for about 8 hours, leaving it in the refrigerator for the night. The longer the chicken will marinate, the more tender and juicy will be the meat at the exit. Marinades using soy sauce, which are so popular when cooking chicken, should be salted very carefully, since salt is already present in the sauce. Do not forget that meat should be marinated in a glass or enamel bowl - aluminum and plastic are not suitable for such purposes.

Marinade for chicken makes the meat incredibly tender and just outrageously tasty, so it's time to take advantage of the marinade recipes that Culinary Eden has gathered for you. Presented marinade recipes are perfect for both roasting chicken in the oven, and for cooking kebabs.

Simple marinade for chicken with mayonnaise and onions

150 g of mayonnaise,
2 large onions,
3-4 cloves of garlic (optional),
1 teaspoon salt
1 teaspoon ground black pepper,
1 kg of chicken meat.

Put chicken in a large bowl. Add mayonnaise, chopped onion rings, onion, chopped or minced garlic (if used), salt and pepper. Thoroughly mix everything by hand, tighten the bowl with plastic wrap and marinate in the fridge. Chicken can be cooked after 1 hour, but it is better to let the meat marinate for 5 hours or more.

Mustard marinade for chicken with honey

1/3 cup mustard,
1/4 cup of honey
1 tablespoon vegetable oil,
1/2 teaspoon ground paprika,
1/2 teaspoon turmeric,
1/2 teaspoon garlic powder,
1/2 teaspoon salt,
1/2 teaspoon ground black pepper,
1/4 teaspoon chili,
1/4 teaspoon ground ginger,
700-800 g of chicken meat.

In a large bowl, mix all the ingredients for the marinade. Put chicken in marinade and mix thoroughly with your hands. Cover the bowl with plastic wrap and refrigerate for at least 1 hour or overnight.

Apple marinade with mustard and garlic

1/2 cup apple juice or cider
1/4 cup apple cider vinegar,
1/4 cup grainy mustard,
2 tablespoons of vegetable or olive oil,
1 tablespoon of sugar,
4 cloves of garlic,
salt and ground black pepper to taste
700-800 g of chicken meat.

Skip the garlic through a press and combine all the ingredients for the marinade in a bowl. Pour the obtained marinade chicken, cover the bowl and refrigerate for 4 hours.

Marinade for chicken from soy sauce in Asian style

1/2 cup soy sauce
1/4 cup sugar
60 g of ginger,
2 cloves of garlic,
2 teaspoons of vegetable oil,
1 teaspoon ground black pepper,
500 grams of chicken meat.

Finely chop the ginger, skip the garlic through a press. Mix all the ingredients for the marinade and marinate the chicken for 2 to 4 hours.

Soy marinade with honey

1 cup of vegetable oil,
1/2 cup soy sauce
1/3 cup of honey (or more to taste)
1/4 cup lemon juice
3 large cloves of garlic,
1/2 teaspoon ground black pepper,
1 pinch of chili pepper (optional),
1 kg of chicken meat.

In a bowl, mix the butter with soy sauce, honey, lemon juice, chopped garlic, black pepper and chili pepper. Put the chicken meat in a bowl and mix so that the chicken is evenly covered with marinade. Cover the bowl and refrigerate for 3-4 hours.

Kefir marinade for chicken with garlic

1,5 glasses of kefir,
3-4 cloves of garlic,
2 tablespoons of vegetable oil,
2 teaspoons dried oregano,
1 teaspoon cumin (optional),
1 teaspoon salt
1 kg of chicken meat.

Skip garlic through a press and add to kefir along with vegetable oil, oregano, cumin and salt. Marinate chicken in the mixture for 8 to 24 hours.

Spicy marinade with rosemary

1/2 cup vegetable or olive oil,
1/2 cup balsamic vinegar, wine vinegar or apple cider vinegar,
1/4 cup soy sauce
1/3 cup lemon juice,
3/4 cup of sugar
2 tablespoons of mustard,
2 teaspoons dried rosemary,
2 teaspoons garlic powder,
1 teaspoon salt
1.5 kg of chicken meat.

Mix all ingredients for marinade. Place the chicken in a resealable plastic bag, pour the marinade, close the bag and shake well. Marinate chicken from 4 to 24 hours in the fridge, but if you have limited time, the chicken will perfectly absorb the marinade in 30 minutes. During marinating the bag with chicken is recommended to be turned over periodically.
This marinade can also be used to make a delicious chicken sauce, boil it over low heat until thick. In this case, an important rule is that in no case should you use the marinade in which the chicken was in the sauce. Either pour half a glass of the prepared marinade for the future sauce, or increase the amount of ingredients when cooking, if you need more sauce.

Beer marinade with onions and cumin

1 1/2 glasses of beer,
1/2 cup vegetable or olive oil,
1 onion,
5 cloves of garlic,
1 teaspoon salt
1/2 teaspoon ground black pepper,
1/2 teaspoon paprika,
1/2 teaspoon cumin,
1/4 teaspoon chili,
1/2 bunch fresh parsley,
2 kg of chicken.

Pour the oil into a bowl. Mix salt, black pepper, paprika, cumin and chili pepper, add spices to the oil. Add chopped or minced garlic, chopped onion and chopped parsley. Mix well, then slowly pour beer into the bowl.
Pour the marinade chicken, placed in a plastic bag with a clasp. Shake the bag well so that the whole chicken is completely covered with marinade. Place the bag in the refrigerator for 1 hour or overnight.

Orange marinade with tomato paste and oregano

5 tablespoons of orange juice,
2 tablespoons of vegetable oil,
1 tablespoon of orange peel,
1 tablespoon of tomato paste,
1 tablespoon of turmeric,
1 teaspoon dried oregano,
1/2 teaspoon salt,
1/2 teaspoon ground black pepper,
500 grams of chicken meat.

In a large shallow bowl, mix all the ingredients for the marinade. Add chicken meat and mix thoroughly with your hands. Cover the bowl with a lid and refrigerate for about 4 hours.

Lemon Garlic Marinade with Pepper

3 tablespoons of lemon juice,
3 tablespoons of vegetable or olive oil,
4 cloves of garlic,
1 tablespoon lemon zest,
1 tablespoon black coarse pepper,
1/2 teaspoon salt,
500 grams of chicken meat.

In a large bowl, mix the lemon zest, oil, garlic, pepper and salt, which have been chopped or passed through a press. Put the chicken in a bowl, mix to evenly cover the meat with marinade, and leave to marinate in the fridge for 4 hours or overnight.

Wine marinade with onions

1 glass of dry white wine,
1/4 cup lemon juice
1 small onion,
1/2 teaspoon salt,
a few sprigs of dill or parsley,
500 grams of chicken meat.

In a bowl, mix wine, lemon juice, chopped onion, chopped herbs and salt. Pour the chicken with the cooked marinade, cover the bowl and refrigerate for several hours or overnight. In the process of marinating, periodically turn the meat over.

Tomato marinade with onions and herbs

500 ml of tomato juice,
3 onions,
1/2 bunch of dill,
1 tablespoon dried basil,
1 tablespoon dried oregano,
1 teaspoon black coarse pepper,
1 teaspoon salt
1 kg of chicken meat.

Pour tomato juice into a bowl. Add chopped onion half rings, chopped dill, dried herbs, salt and pepper. Pour the marinade with the chicken, cover and marinate in the refrigerator for at least 5 hours. It is advisable to mix the meat periodically in marinade.

Marinade for chicken is an excellent reason to experiment with ingredients, changing them at your discretion, because strictly adhering to the recipes is completely optional, especially if the imagination is raging, and your hands are torn "into battle". We wish your marinated chicken to be the most delicious and tender! Enjoy your meal!

Choosing a chicken for barbecue.

So, to make a tasty kebab, it is important to know how to choose the right chicken. Of course, a great dish will turn out from homemade, meaty chicken. If you do not have one (and nowhere to buy), it is best to buy products from proven companies.

For kebabs it is preferable to take chilled parts of the bird. Frozen meat loses some useful properties and taste. However, if you only have chicken from frost, do not be discouraged. Properly defrost it and everything will be fine. We perform this operation on the bottom shelf of the refrigerator or in cold water.

For frying on the fire, it is preferable to take the hips or legs, because they contain the most fat. And this means that the kebab will be more juicy.

Prepare the meat for barbecue.

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

If you bought ready-made parts - fillets, thighs or shins (I prefer such a variant and I advise you ...), no special preparation is needed - just wash the meat and pick up the appropriate dishes for the leaven. And I do not advise taking aluminum or plastic containers. Perfect enamel, glass or ceramics.

Now that everything is ready, we will talk about how to pickle chicken so that the kebab is soft and juicy.

Marinade with mayonnaise and garlic.

This is the most popular options for marinade with us. And most likely everyone knows how to cook it. For cooking, you can use any part of the chicken, and we will use chicken thighs. Their meat is not dry, besides it is covered with skin. This will keep the juice inside the piece and will give the opportunity to cover the meat with a beautiful crispy golden brown crust.

marinade with garlic mayonnaise

And we will cook on the grid, in large pieces.

We will need:

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

Wash chicken and cut into 6 - 8 parts.

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

Garlic plates lay under chicken skin.

Then miss the pieces with mayonnaise mixture.

Fold the pieces into a suitable container and leave for an hour and a half.

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

We eat with pleasure.

Classic marinade with vinegar.

Chicken kebabs are very tasty if marinade is made with vinegar. And this recipe is more traditional. And so that the meat was not dry, when frying, it is better to water the kebab while cooking the same marinade.

Marinade with vinegar


  • Chicken fillet - 1 kg,
  • Onion - 2 heads,
  • Vinegar 9% - 1 tablespoon,
  • Salt and black pepper - to taste.

Wash chicken fillet in water, then cut into medium pieces and put in a saucepan.

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

Next, clean and chop the onion into rings, lay it on top of the meat and shake the pot a bit to dissolve the onion.

Put chopped onion on top

After that we cover it with a tight lid and put it in the fridge for one hour so that the meat will stand and soak with all the ingredients added to it.

After cooking on the coals, pouring our marinade. So everything is quick and easy, enjoy your meal!

Barbecue chicken on mineral water (video).

We had one case. They wanted to make a chicken kebab, and this idea arose simply spontaneously. In the fridge were all the ingredients, they wanted to make a marinade on vinegar. But the vinegar itself was not there.

But found a simple recipe for marinade in mineral water. We tried, we liked it, and we offer you to try it. See:

Diet shish kebab from chicken (on wine with onions).

This marinade will allow you to turn the chicken fillet into a masterpiece of cooking. In all the sources indicated, for marinating breasts, it is important not to take any acids. However, once having prepared a kebab for this recipe, I was surprised - the fillet turned out juicy, savory and soft.

Marinade at the wine.

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.

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

Onion cut into small rings, chop garlic. Already cut fillets in trays ready for frying. We will make a small cut in each piece. Why, I will explain below.

We place our chicken in wine, add onions and garlic, olive oil. Leave for 2 hours.

Add wine to the meat

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

Marinade on kefir.

Kefir has a moderately sour taste, which contributes to moderate softening of meat. And the fact that kefir is fat and rather dense, well envelops every piece of meat and does not drain, allows you to keep all the juice inside, quickly fry it and get a beautiful ruddy crust.

That is just the perfect marinade.

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

We will need:

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

Wash and dry the meat with paper towels.

Onions cut into thin half rings. Trying to cut it as thin as possible, so there will be more juice and it will nourish each meat piece more with its juice.

Fold the chicken in a large container and sprinkle with onions, slightly crushed in the hands. Stir and slightly crush the onions further.

Pour the kefir. In principle, it can use any fat content. But I usually buy 3.2% fat. This kefir tastes better in itself, and hence the marinade from it turns out the most delicious.

Fill the meat with kefir

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

For a beautiful, golden brown crust, you can add a little turmeric or paprika. But these are only useful tips, add the spices that you like most. They will need a total of about 2 - 2.5 tablespoons.

Add a teaspoon of salt and pepper to taste.

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 meat. Stir and thoroughly flatten. Cover with a flat plate and lightly press down on the marinade to cover each piece of our chicken.

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

Strung pieces on skewers or put on the grid. You can cook in any proposed way. Carefully remove pieces of onion and greens from the meat.

It is not recommended to leave them, they will burn when roasting, which will give an unpleasant smell and an ugly color.

To fry until done and before the appearance of a beautiful brown crust for about 25-30 minutes. Make sure that the flames do not break out and do not burn tender juicy meat.

Fry chicken skewers

Ready skewers served with chopped onions, you can pre-pickle it. You can also sprinkle with fresh herbs.

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

Quick marinade for barbecue (video).

Here is another recipe for quick marinade. In fact, chicken skewers are always quickly made. But among the marinades there are quick recipes.

If you want a delicious barbecue and very quickly, then choose a chicken. After a couple of hours, you can savor delicious kebabs.

Marinade for kebabs on soy sauce and ketchup.

This recipe is certainly an amateur, but we also like it, making a certain variety of tastes.

Marinade on soy sauce


  • Chicken wings - 1 kg,
  • Onion - 3 heads,
  • Soy sauce - 100-130 ml,
  • Ketchup - 100 ml,
  • Salt and pepper to taste.

Wash the wings in running water, dry with a paper towel and lay out in a suitable bowl.

We clean, then chop the onion with thin rings and put in the meat. Put a little salt, you can not add, so ka in soy sauce, it is enough, but it is in my opinion, and of course pepper to taste. Next, pour soy sauce and ketchup.

Mix all ingredients

Mix everything thoroughly with your hands, cover with a lid and remove to a cool place for 1-1.5 hours of pickling. After that, the meat is ready and it can be roasted on coals and baked in the oven.

Spicy kebab kebab with sauce.

I really like little, especially spicy chicken kebab. Of course, the spouse does not like such a passion and you have to eat less spicy, but .... This is so delicious! With foam, in nature ... In general, this recipe is one of my favorites, and when we go out to the nature with families, then for the men I always make one batch in such a marinade.

We will need:

  • Wings or tibia - 2 kg,
  • Garlic - 4 cloves,
  • Tabasco hot sauce - half a teaspoon,
  • Olive oil - 3 tablespoons,
  • Salt and spices to taste.

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

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

Ideal for this kebab sauce fit - mix natural yogurt with a teaspoon of mustard, plus a lot of chopped greens.

Fry chicken skewers and eat with sauce, just delicious.

Marinade of lime and greens.

Try to surprise your guests with this recipe. I personally did not think that chicken kebabs can be so tasty to eat.

lime marinade


  • Chicken breasts - 2 pcs.
  • Bulb red large - 1 piece,
  • Bulgarian pepper green or red - 2 pieces,
  • Lime - 1 pc,
  • 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.

Who does not like Kinza, you can remove it at all or use parsley, is also very tasty.

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

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

Peel onions and cut into large rings.

Fold meat and vegetables in a bowl and mix.

Cook the marinade. To do this, wash the cilantro and mint, put it in the bowl of the blender. Add chopped green onions and garlic.

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

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

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

Roast on hot coals for about 30 minutes. Ensure that the flame does not break out of 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, from personal experience.

I always add salt to the marinade. Everywhere they say that it draws moisture and the meat will be dry. Once I followed this advice and suffered a fiasco (the authority of the kebab keeper was undermined ...), the chicken turned out to be completely salty inside. So I put salt in the marinade right away. The chicken will take salt as much as necessary, and the remaining ingredients will not allow the chicken to become dry.

Do not remove the skin! Otherwise the kebab will be dry. Even if you do not eat it - be sure to leave the skin during marinating and frying. She will give fat which will saturate meat and will keep moisture inside.

Another secret - if you do not have time to properly marinate the meat, and the kebab really want, then put garlic sliced ​​into thin slices. The meat is saturated with aroma and it will be much tastier. So you can fry kebabs in a hurry.

As mentioned above, you need to choose the right pot for pickling. I have a ceramic saucepan, you can take an enamel glass, but not plastic and not aluminum!

Breast marinated not long - just two hours. 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.

On this we have everything, enjoy your appetite. Write your comments below, join us on Odnoklassniki and support us on our Yandex.Dzen channel. Bye everyone, bye for now.

Why do you need marinade?

Why, in general, need a marinade? This composition impregnates the meat and makes it more juicy, tasty and tender, and it is simply necessary if the dish is cooked on a fire, in the oven or on the grill (with such methods, the fillet is strongly dried, as a result it can become wiry, dry and tough) . In addition, some components of the marinade can partially destroy pathogenic microorganisms.

How to cook?

So how interesting is it to pickle a chicken? We offer several marinade recipes.

If you plan to marinate chicken for kebabs, then kefir is ideal for this.

List of required ingredients:

  • one liter of kefir,
  • 2 onions,
  • two or three cloves of garlic,
  • bunch of parsley,
  • salt and black pepper to taste.

  1. First you need to peel the onion and cut it into rings (they will later be convenient to stick on the skewers).
  2. Peel and chop the garlic using a garlic press.
  3. Chop the greens.
  4. In kefir, dissolve salt and pepper, add garlic, herbs and onions, mix everything thoroughly.
  5. Marinade is ready, you can immerse a chicken in it.

You can cook an interesting savory marinade, which is best used for roasting chicken.

List of required ingredients:

  • a quarter cup of sour cream,
  • five tablespoons of vegetable oil,
  • half a lemon,
  • a quarter of a teaspoon of red pepper,
  • a quarter of a teaspoon of nutmeg,
  • a teaspoon of salt,
  • half a teaspoon of turmeric,
  • teaspoon curry,
  • a small piece of ginger root,
  • 3 cloves of garlic.

  1. Ginger root peel, wash and grate.
  2. Garlic must be peeled and minced with a garlic press.
  3. Lemon squeeze well.
  4. Now take sour cream, put it in a bowl. Add butter, lemon juice, garlic, ginger, salt and all seasonings. Mix everything well so that not a single lump is left.

Wings are best marinated in honey-soy marinade. This will require:

  • 100 ml of soy sauce,
  • 5 cloves of garlic,
  • 2 tablespoons of natural honey (liquid is best used, it dissolves faster),
  • a teaspoon of sesame seeds or a tablespoon of sesame oil (optional).

  1. Peel and chop the garlic on the garlic press.
  2. In the soy sauce, completely dissolve the honey. Add garlic and then sesame seeds or butter. Mix everything.
  3. Marinade for chicken wings is ready!

Chicken fillet can try marinated in beer, so it will become more tender and tasty. Here is what you need to make such an unusual marinade:

  • 500 ml of beer (you can use both light and dark),
  • half a teaspoon of oregano,
  • 2 onions,
  • ground pepper and salt to taste.

  1. Beer can be slightly heated, so it will soak the meat faster. By the way, it is important to use natural beer, otherwise it will not work.
  2. Now peel and cut onion into thin rings.
  3. Add onion, oregano, salt and pepper to the beer. Mix everything and use the prepared mixture for marinating.

Quick and easy to pickle chicken with grape juice.

  • 2 glasses of grape juice,
  • 5 pieces of carnations,
  • one glass of water
  • half a lemon,
  • 5 allspice peppers,
  • two or three tablespoons of salt.

  1. First squeeze the lemon.
  2. Mix grape juice with water and lemon juice.
  3. Add salt and all seasonings.
  4. All mix and feel free to use.

Many pickle chicken in mayonnaise, but this method is more suitable for lean parts of the carcass, for example, for the breast. And below is an unusual pickling option.

The following ingredients are required:

  • 100 ml of mayonnaise,
  • 1 processed cheese (100 grams),
  • five cloves of garlic,
  • three tablespoons of soy sauce.

  1. Garlic should be peeled and minced with a garlic press.
  2. Now you need to melt cheese. If it is of high quality, then it is not difficult. Just put it in the microwave for literally half a minute.
  3. Immediately add soy sauce, mayonnaise and minced garlic to liquid cheese.
  4. Mix well or whisk well and marinate.

Very tasty and unusual will turn the chicken in a pineapple marinade. Here's what you need:

  • 100 grams of pineapple pulp,
  • tablespoon of salt
  • three cloves of garlic,
  • half a teaspoon of ground ginger,
  • three tablespoons of apple cider vinegar.

  1. First you need to turn the pineapple pulp into a puree. The most convenient way to do this is to use a blender.
  2. Peel and chop the garlic with a blender (directly with pineapple) or a garlic press.
  3. Add garlic, salt, vinegar and ginger to pineapple puree. Mix everything thoroughly.
  4. Done!

Do you want to pickle chicken juicy and tasty? Then use the apple-mustard marinade.

  • a third cup of apple juice,
  • a teaspoon of liquid mustard,
  • half a teaspoon of mustard seeds,
  • two tablespoons of apple cider vinegar,
  • a teaspoon of salt.

  1. Dissolve mustard in apple juice.
  2. Add mustard seeds, vinegar and salt.
  3. Stir and use everything.

Unusual will turn out orange marinade. For its preparation will require:

  • half an orange
  • two cloves of garlic,
  • a quarter of a lemon
  • a bunch of rosemary,
  • salt to taste.

  1. Peel a half of orange, squeeze out all the juice from it.
  2. Grate the orange zest.
  3. Peel and chop the garlic in any convenient way.
  4. Wash rosemary and finely chop with a knife.
  5. In orange juice, add the zest, garlic, chopped rosemary and salt.
  6. Mix everything.
  7. Done!

You can pickle chicken in ketchup. It will take:

  • 100 ml of ketchup,
  • onion head,
  • salt to taste (optional, if the ketchup is salty enough),
  • two or three cloves of garlic.

  1. Peel and chop the onion.
  2. Peel and chop the garlic.
  3. Mix the ketchup with garlic and onion, add salt if necessary.
  4. Is done.

Make interesting marinades, delight guests and households!

Rules for Pickling Chicken

I am sure that these recommendations will help you to make meat tasty and exceptionally tender 🙂

  1. How much marinated chicken - depends on the weight of the carcass. If the meat in the sauce will be longer than 2 hours, send it in the fridge. But small pieces of chicken are filled with aromatic spices rather quickly - in 1-1.5 hours.
  2. The easiest way to pickle meat is to send it to a mixture of spices and vegetable oil. Condiments can be used to your taste. As for the oil, amiss olive, corn or sunflower.
  3. Most recipes suggest that there is salt in the marinade. But do not rush to add it there. It is better to salt the meat for 10 minutes before the end of cooking. Otherwise, the chicken will be dry and harsh.

What spices are best to use?

Want to cook a real culinary masterpiece? Then go seriously to the choice of seasonings.

Peppers - chili, fragrant or black. The latter is added to many dishes, so its use is, in fact, unremarkable. It’s another thing if chili is added with black pepper. The dish immediately acquires "Mexican" notes. Or try replacing fragrant. Very tasty.

Nutmeg. If you cook the chicken with cheese or mushrooms, be sure to add this spice.

Curry. This is a great addition to grilled chicken. By the way, my friends, curry is a “national” spice. It consists of several spices: mustard, nutmeg, cumin, coriander and hot pepper.

Turmeric. This spice will give the dish an original taste and a beautiful bright crust. Just do not overdo it with spice - at first add it in a small amount.

Fragrant Herbs - mint, sage, thyme, basil, marjoram. You can use them alone or in a complex. They will give the chicken a divine taste.

Marinade recipes

There are many options: from simple (in mayonnaise or in vinegar) to exotic (in orange juice). I will introduce you to some of them today.

I have a great request for you, my friends. Be sure to unsubscribe when cooked chicken in one of the options below. Express your opinion - the better marinate. And if you know a delicious option, share his recipe.

See marinade recipes for roasting chicken with delicious photos. And with one of the most original, you can get acquainted in the article - "chicken grill on beer."

Step-by-step recipe for marinade chicken legs in the sleeve

Very easy recipe in cooking. Baked chicken legs are juicy and fragrant. They are perfectly combined with potatoes and any salad. At the end of baking, it is worth cutting the sleeve to make a golden crust.

  • 4 chicken legs,
  • 2 cloves of garlic,
  • 1 tsp Provencal herbs,
  • a pinch of red hot pepper,
  • a pinch of sweet pepper,
  • black pepper and salt to taste
  • 40 ml of olive oil.

Wash and dry the feet with paper towels. Chop garlic with garlic press. Pour butter into bowl, add chopped garlic and spices. Mix everything well. Grate the chicken legs with the marinade, cover the bowl with cling film and put in the refrigerator for 30 minutes.

Lay the chicken in the sleeve and tie. Package put in a baking dish. Or you can use an oven grate for this. Place a baking sheet with cold water under the bottom. Pierce the sleeve with a knife in several places.

Bake for about 1 hour at 180 degrees. At the end of baking, cut the sleeve so that the chicken gets a golden crust. Serve with potatoes and vegetable salad.

How to Marinate Chicken in Soy Sauce

Do you like sweet meat? I just adore. So yummy! I will share a classic recipe for a combination of meat in a sweet and sour marinade with honey. The dish is easy to prepare and incredibly tasty.

  • 8 pieces chicken drumsticks,
  • 5-6 tsp. honey
  • 4 tsp. soy sauce
  • 1 clove garlic,
  • 1 lemon,
  • hot pepper - to taste.

Wash shins and blot with paper towels.

In a bowl, mix the honey, soy sauce and a pinch of hot pepper. Peel the garlic cloves and cut into slices. Squeeze the juice from half a lemon. Add garlic and lemon juice to marinade. Stir. Put the meat in a bowl with marinade, mix your legs with your hands. Place the bowl in the fridge for 20 minutes.

The oven is heated to 160 degrees. Place the drumsticks in a heat-resistant dish, pour the remaining marinade. Cut the second half of the lemon into slices and cover with the top of the shin.

Place the forum in the oven for about 40 minutes. Serve with baked potatoes. Enjoy your meal!

How to make honey soy marinade

At 800 grams of hips, take:

  • 4 things. potatoes,
  • 3 tbsp. vegetable oils,
  • 2 tbsp liquid honey + soy sauce,
  • ground pepper
  • a pinch of coriander and the same amount of basil.

Mix in a bowl of soy sauce, spices, oil and honey. Immerse the hips in this spicy mixture and leave for a couple of hours. Marinated chicken gets honey aroma and a beautiful brownish tint.

Put in the thigh sleeve. Cut the potatoes into several pieces, spice them with spices. You can add 4 mugs of orange. Pierce the sleeve with a knife a couple of times. Put everything in a bag and cook at 200 degrees for 30-35 minutes. Try to cook chicken like this - it's quick and easy. And my husband loves this dish.

You can also pickle chicken legs in kefir or mayonnaise. I like these options for its simplicity and ease of preparation. And instead of salt, add soy sauce.

Cooking meat in orange marinade

This recipe is for whole chicken. For a carcass weighing 1.5 kilos you need:

  • 6-7 tbsp. soy sauce
  • big orange
  • 4 tbsp. vegetable oils,
  • 2 tbsp. liquid honey
  • 1 tsp paprika.

Rub the carcass with a mixture of peppers and leave for 10-15 minutes. We cut the citrus fruit in half and squeeze the juice out of it. Mix orange juice with honey, sauce and butter.

Смазываем маслом противень и помещаем на него тушку грудкой вниз. Сверху мясо поливаем пряной смесью. Then we send the chicken to the oven (you do not need to heat it up in advance). Then turn on the oven. Keeping meat in marinade is not necessary. The chicken will have enough time to be fed with spices. While the oven warms up, and then during cooking, meat will be marinated.

During baking, the temperature in the oven should be 180-190 degrees. First cook it 35 minutes on one side. Then gently turn over and bake another 30 minutes on the other side.

This recipe can be safely used in the preparation of chicken drumsticks. And instead of paprika, add curry for flavor and color. I described this option in more detail in another article.

Honey marinade for legs

I offer you a special Asian version of spicy mixture. Combines the contrast of sweetness and sharpness, plus gives the chicken an incredible taste. In this way, you can cook chicken legs or drumsticks.

Per kilo of legs you need to take:

  • 6 tbsp. soy sauce
  • 3 tbsp. honey
  • a pair of garlic cloves,
  • 3 tbsp. sesame oil
  • black pepper (chopped),
  • ginger root (about 4 cm).

Chop garlic. Grate ginger. Next, in a soy sauce, mix all the ingredients of the marinade. Immerse the chicken in a fragrant mass and leave it here for 1-1.5 hours.

After laying out the legs in the baking dish, pre-lined with foil. Then we send it to the oven heated to 180 degrees. Baked meat for about half an hour. Do not forget to turn the chicken legs a couple of times during cooking.

What flavor will fill your kitchen! I think that even those who live in the next house teach him 🙂 Well, and your household will simply not be discarded from the kitchen. Every now and then they will look here, hoping to hear the words: "Food is served."

How to make a marinade on kefir

The meat cooked according to this recipe will be very tender and juicy. At 1.5 kg of chicken (we will cook the hips) take:

  • 2 tbsp. not too hot mustard,
  • 500 ml of 1% kefir,
  • 4-5 garlic cloves,
  • 3 tbsp. vegetable oils,
  • slightly ground hot pepper,
  • a pinch of dried basil.

Garlic chopped. Then mix it with the other components of the marinade. Immerse the meat in the mixture and send in the refrigerator overnight.

Then we shift it into a greased form and pour kefir marinade on top. It is desirable that the hips were completely covered with this fragrant mixture. To make it softer, cover the top of the form with foil, piercing in several places with a knife. Next, send the baking dish to the oven heated to 180 degrees. Cooking time set 30-40 minutes.

How to pickle a bird in mayonnaise

This option is very fast and simple. Per kilogram chicken will need 120 g of mayonnaise, 3-4 garlic cloves and salt + ground black pepper.

Peeled garlic is ground with the help of garlic. Mix it with mayonnaise and pepper. Chicken cut into 10 parts. Separate the hips, legs and wings. Next, sever the breast with the back. Then we cut the breast into 2 parts and the back into 2 parts. Immerse the pieces of chicken in a fragrant mass of 1-1.5 hours. Then put them in a slightly oiled baking dish and place them in a preheated oven.

The temperature in the oven in the process of roasting poultry should reach 200 degrees. Cook the chicken for about 20 minutes, then add some salt and turn it over. We continue to bake the meat for another 15 minutes.

Honey mustard marinade for whole chicken

In this way we will cook the whole bird. For a carcass weighing 1.5 kg you will need:

  • 2 tsp. liquid honey
  • 4 tbsp. wholegrain mustard,
  • 7 cloves of garlic (or a couple of tablespoons of dry),
  • 4 tbsp. oils (it is desirable to use olive),
  • ground black pepper + salt.

Mix the honey with 3 cloves of garlic, butter and mustard. Add the mixture with pepper and salt, and then mix well. In this case, I advise you to salt the sauce immediately. I think that evenly salt a whole carcass at the end of cooking is unlikely to work. As a result, one part will be too salty, and the second - under salted.

Arrange the bird in a baking dish and thoroughly coat it with cooked sauce. The remaining unpeeled garlic is washed and placed in the internal cavity of the carcass. Send the chicken to the oven and bake it at a temperature of 190 degrees for 20 minutes. Then gently turn it over to the other side. And we continue to bake at the same thermal regime for another 30 minutes. Before getting the bird out of the oven, check the meat for readiness.

Extra Tricks

If you decide to bake the chicken in foil, remember that tightness is important in this cooking method. Otherwise, the meat juice will flow out, and the meat will be dryish. So do not save the foil - wrap it with plenty of pieces.

For roasting in the oven, you can use a roasting sleeve. In this case, be sure to make punctures in the sleeve with a toothpick. This must be done to steam out. Otherwise, the sleeve will begin to inflate and how babakhnet. By the way, with potatoes and other vegetables you will immediately make a ready dish with a side dish. I am now adding another half of the orange, sliced. Very tasty.

Do not use fresh greens for making marinade. In the process of baking, it will turn black and spoil the look of the dish. The best option is to replace herbs with dried herbs. And if someone does not like the smell of burnt garlic in the oven, replace it with dry. It is sold in any store.

I have a lot of interesting things in store for you, so subscribe to updates. And that's all for now: for now.

Seasoned marinade

At 1 kilogram of chicken are taken:

- mayonnaise - 500 grams,
Mustard - 1 tbsp. spoon,
- lemon - 1 pc,
- onion - 1 head,
- garbage - 3 cloves,
Pepper and salt - to taste.

Wash the lemon and remove all the bones. Finely chop. Peel the garlic cloves and pass through the garlic press. Peel the bulb and cut into half rings. Mix mayonnaise and mustard. Add salt, pepper. Mix again and combine the whole mixture with lemon slices and onions. Pour the marinade over the chicken. Stir and marinate for 5-6 hours.

Vegetable marinade for chicken

- sour cream - 300 grams,
- feathers of green onions - a bunch,
-ukrop - bunch,
Bulgarian pepper - 1 large,
- kale - 200 grams,
- lemon - 1 pc,
- black pepper powder - 10 pcs.
-vegetable oil,
- garbage - 4 cloves.

Cut all the vegetables very finely. Mix with sour cream and herbs. Squeeze the lemon into the marinade. Dip the chicken into the marinade and refrigerate for a couple of hours.

After that, remove the chicken and wipe it with a napkin to get rid of the marinade, since the meat is already sufficiently soaked. Rub all the pieces with garlic, which pass through the press. Smear the pieces with sunflower oil and sprinkle with pepper.
Now send in the oven. It will turn out very tasty.

Marinade Recipe - Injection

For this unusual marinade will need:

- water - 0.7 l,
Soy sauce - 2 tbsp. spoons
- lemon juice - 100 grams,
-sal - 3 teaspoons,
pepper black - the number of optional,
- garbage - 4 cloves,
white wine - 100 grams

All ingredients except nutmeg, wine and honey combine and mix well. Take a syringe and gently insert the resulting marinade into the chicken. Mix white wine and honey, add nutmeg there. Spread the chicken with the mixture. Marinate for 3 hours. Send the chicken to the oven and bake until done.

Marinade with soy sauce

For such a simple and easy to prepare marinade you need to take:

- soy sauce - 100 ml,
- olive oil - 50 ml,
- garbage - 4 cloves,
- lemon juice - 2 tbsp. spoons
Pepper ground, better black.

In a bowl, mix the sauce, oil and lemon juice. Squeeze the garlic into the mixture, sprinkle it with pepper to your taste, mix everything. In this sauce, the chicken marinates quickly enough, enough for an hour or two.

How to pickle chicken: 6 rules

1. So that the chicken is always tender and juicy, choose only the cooled product, but not frozen.

2. For pickling birds, use only glass or enameled dishes, everyone knows about the dangers of aluminum and plastic.

3. The longer the chicken is in the marinade, the more tender it becomes.

4. Marinades containing soy sauce should be salted with care.

5. Salt the bird at the end of cooking or immediately before use so that the salt does not draw out all the moisture and does not make the chicken hard and dry.

6. To make the diet meat always juicy, place the skewers as close as possible to each other, cook skewers over hot coals and make sure that there is no fire!

Chicken dishes: cook according to recipes from the chef - see the video recipe!


What do you need:
100 g of honey
3 oranges
2 tbsp. spoons of vegetable oil
2 tsp curry
red pepper - to taste
salt - to taste

How to make an orange marinade:

1. Squeeze juice out of two oranges, cut the third into thin circles.

2. Legs, thighs, wings or breast (or you can do it all at once), pour orange juice and leave for 15–20 minutes.

3. Combine honey, butter, curry, pepper. Stir into a smooth mass.

4. Marinate the chicken for 2-4 hours.

5. Put the finished bird in shape, put orange slices on top, smear with marinade again and bake until ready. Salt immediately before use.


What do you need:
150 ml of soy sauce
1 bunch of green onions
2 teaspoons red ground pepper
1 head of garlic
5-7 cm ginger root

How to cook fire marinade:

1. Finely chop green onions.

2. Grate the garlic and ginger.

3. Combine soy sauce, green onion, red pepper, garlic and ginger.

4. Stir all the ingredients.

5. Marinate the chicken and firmly tamp in a saucepan.

6. Leave in the refrigerator overnight. Salt as needed at the very end of cooking.

With mayonnaise and garlic

This is 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, only instead of kefir enter mayonnaise and everything, we get a completely different taste.

But I do not want to repeat myself and therefore I would like to share a completely different option. In this case, you will immediately receive two marinade recipes with mayonnaise. One that I suggested above, and the other I suggest now.

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

According to this recipe we will cook shish kebabs on a lattice in large pieces.

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

2. Peel and chop the garlic. Combine spices with salt, pepper and mayonnaise. You can use any spices you like.

3. Garlic plates lay under the chicken skin.

4. Then miss the pieces with mayonnaise mixture.

5. Fold the pieces into a suitable container and leave for an hour and a half.

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

Serve and eat with pleasure.

I met such an opinion that cooking chicken skewers with mayonnaise is not desirable, due to the fact that it contains a lot of fat. And with strong heat many 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 embodiment, 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 using vinegar is tough and tasteless. Therefore, this option was replaced by more benign methods using sour cream, mayonnaise, kefir and other less aggressive ingredients.

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

Therefore, we will not leave this method without attention, and will prepare a chicken with its use. I would recommend it for large pieces of chicken, such as thighs, or shins. 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.

And also according to this recipe, you can cook 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 the whole chicken and marinate it already in place.

  • chicken - 2 kg
  • onions - 1 kg
  • red pepper - 0.5 tsp
  • black pepper - 0.5 tsp
  • salt - 1, 5 tsp
  • bay leaf - 1 -2 pc
  • spices - to taste
  • Apple vinegar or wine - 100 ml

For kebabs, you can use the whole chicken and cut it into pieces. Or purchase hips or shins and use them.

You can fry on the grill or skewers, who loves more.

1. If you are using a chicken, then wash it and cut it into approximately equal pieces. Their size is adjusted depending on what method of frying you choose.

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

3. Spread over the chicken pieces and mix.

4. Add spices, about 2 - 2.5 teaspoons. You can use them to your liking, ready-made ones will suit you, which can be bought at any store. Add also bay leaf and pepper. To mix everything.

5. Pour apple cider vinegar. You can use regular vinegar 6 or 9%, but in this case, it is better to dilute it with a small amount of water. Thoroughly mix the meat with the marinade, and press down with 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. No more worth it.

7. Fry the meat, as usual, until cooked and the appearance of golden brown.

With soy sauce and honey

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

  • chicken - 700 gr
  • soy sauce - 1 tbsp. spoon
  • light honey - 1 tbsp. spoon
  • lemon juice - 1 tsp
  • peel - with half a lemon
  • paprika, turmeric - 0.5 tsp
  • chicken spices - optional

1. Wash and dry the meat with paper towels. Cut into portions.

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

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

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

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

5. Then strung on skewers and fry on hot coals until ready and the formation of a beautiful golden brown.

Sweet marinade very well penetrates into the structure of the meat and the taste it turns out absolutely amazing and unusual.

Such cooking options are not used as often as sour, 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 follow the link, 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.

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

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

1. Wash and dry the fillets with paper towels, then cut them 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 kebabs will turn out with a beautiful golden brown crust.

2. Pepper pepper to taste. Add spices. They can be used by those which you usually use. This is not very important. You can add a ready-made mixture for chicken kebabs, or simply for chicken.

The only spice that I always add, among others, is dried ground ginger. I like to add it to marinades for pork kebab, and to any others. It gives a light ass, zest and allows you to achieve soft meat.

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

3. Add ketchup and mix everything. Ketchup can also be used any. Someone likes quick, then add a sharp variety. Well, or the one that is in the refrigerator. Stir meat with all ingredients.

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

5. At the end of the allotted time, salt. But not very much, in the ketchup already already present salt. Stir again and strung on skewers.

6. Fry on coals on the grill. It is best to use coals from any fruit trees, or birch ones are also suitable.

Fry for about 15 minutes. The meat is tender and fried quickly. Sprinkle a little oil a couple of times during frying. Chicken fillet itself dry, and to keep the juice inside and achieve a golden crust, this will need to be done.

7. Serve with chopped and marinated onions, fresh vegetables and ketchup. To eat with pleasure.

Chicken kebab with lime and greens marinade

  • chicken breasts - 2 pcs
  • луковица красная крупная — 1 шт
  • перец болгарский зеленый или красный — 2 шт
  • лайм — 1 шт
  • 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

1. Rinse the chicken breasts thoroughly, 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 the seeds and remove the stem. Cut into large squares, about the size of diced chicken.

3. Peel the onions and cut into large rings.

4. Fold meat and vegetables in a bowl and mix.

5. Prepare the marinade. To do this, wash the cilantro and mint, put it in the bowl of the blender. Add chopped green onions and garlic.

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

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

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

8. Fry on hot coals for about 30 minutes. Ensure that the flame does not break out of 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.

As you have noticed, cilantro is used in the recipe. I know that not everyone loves her smell. But this can not be an obstacle and refusal of the recipe. Instead of cilantro, you can use parsley. And it will also be very tasty!

Spicy marinade for grilled chicken wings

Wings are cooked as often as thighs, legs or fillets. And very often they are cooked in a spicy sauce. And I want to share one of these recipes.

  • 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 tsp
  • salt - 0.5 tsp

1. Clean chicken wings from feather residues, rinse thoroughly and dry with paper towels.

2. Cook the marinade. To do this, peel the garlic and chop it, passing through a press. Peel the chili peppers from seeds and remove the stem and finely chop them.

Pepper is different in strength bitterness, so see for yourself, add you one pepper, or two.

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

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

5. Grate the wings with the mixture, put in a convenient container and lay out the marinade residues. Press down with your hand.

Leave in a cool place for 3 - 4 hours.

6. Grease the grate and put wings on it.

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

The finished wings will redden and become beautiful and crispy.

Chicken kebab with sour cream marinade from Stalik Khankishiyev,

But such an interesting option offers a famous cook Stalik Khankishiyev. The recipe uses orange peel, various spices, and even saffron. And this is no accident, because the recipe is Iranian.

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

Look soon, this is real culinary art!

Well, did you like the recipe? Then take note of it and cook such a kebab to surprise everyone who is lucky enough to eat it.

Sour way

The chicken has soft and tender meat that does not require long aging in the marinade.

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

Sour ingredients also include plain, wine or apple vinegar. You need to be careful with them, as they soften the meat. Leave the meat in a marinade should be very short, preferably not 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 also spices such as coriander, ginger, and a mixture of peppers are used. Paprika and turmeric are added for color, and saffron for color and flavor.

Almost all marinades add onions, it releases the juice and soaks each piece, making it juicy.

So that the meat preserves its juice better and looks beautiful in its finished form, olive or other vegetable oil is added, but without the smell.

You can add to the composition of mustard, honey, some sugar.

"Sweet" way

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

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

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

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

This marinade very well penetrates into the structure of the meat, saturates it with a new taste, and in the finished form it acquires a completely new taste properties. So, if you “fantasize” with the ingredients, then you can not even understand what kind of meat we eat. But it turns out delicious! Unusual and piquancy bribe, and forced again and again to return to such recipes.

"Sharp" way

Typically, these options are used if the meat is tough enough, or is on the bone. So, these marinades are often used to cook sharp wings.

The ingredients are also used soy sauce, but be sure to add chili, garlic, mustard, our Russian, or French Dijon.

Well, for a balanced taste, honey or sugar can be used. To the meat did not work hard added vegetable oil. And for better scent perception added lemon juice or zest.

"Neutral" method

In fact, I do not know whether such a category exists. But there are ways to pickle, which do not fall under the previous description.

For example, you can cook a delicious kebab using mineral water, onions, spices, salt and pepper. So we marinated pork. In today's article, I didn’t repeat this recipe, whoever is 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, just using spices, salt, pepper and onion. This is the easiest of all ways.

Tips for preparing meat and frying kebabs

  • To make the meat juicy and tasty, try to use fresh or chilled chicken.
  • if you still have frozen meat, then in no case should you defrost it in water or in a microwave. A strong temperature drop will tear the meat fibers and disrupt their structure. Skewers get wadded and not tasty. Defrost chicken only at room temperature.
  • cut the meat for the kebabs should be the same pieces, so that it evenly marinated and fried
  • Do not marinate chicken meat for a long time, especially in sour marinades. This is no good. As a rule, time is enough from 30 minutes to 2 hours
  • I'm not a supporter of pickling chicken in mayonnaise. It is quite fatty and when heated, carcinogenic substances are released that are not good for health.
  • when stringing meat on skewers, or putting it on the grill, be sure to remove the onions and greens. From heating, they will burn, and this will harm the appearance of the meat, making it ugly. In addition, their burning kebabs will taste bitter, which will spoil the taste
  • for coals, use branches of fruit trees or birch. The smoke they have a pleasant smell. Do not use a Christmas tree or pine, they have a resinous smell and a bitter taste when burning
  • it is necessary to fry meat on hot coals. The heat should be sufficient for quick roasting. If the kebab will be on charcoal for a long time, the meat will dry up. If there is a fire on the coals every now and then, it will burn the meat from above and leave it raw inside.
  • when frying meat do not part with the brazier. Insidious tongues of flame will continually burst out and burn the meat. Prepare a bottle of water in advance to extinguish
  • if the coals barely smolder and the heat is not enough, wave over them with special “flip-flops” for such cases so that the heat of the coals is enough. Meat at this moment is better to remove from the barbecue
  • as a rule, fry kebabs should be from 15 to 30 minutes, depending on the cut pieces
  • do everything with pleasure and good mood!

Here, perhaps, are all the basic recommendations for cooking marinades and frying chicken kebabs. Now only the lazy do not fry kebabs. But not always at all it turns out the way we would like.

And just so that it always and at all turned out tasty, soft and tender, and today's article will help.

Prepare a delicious kebab for your loved ones. And write me what marinade you used for this. Maybe someone wants to share their recipe? Share, please. It’s great when more people cook tasty food and delight themselves and their loved ones.