How to marinate barbecue chicken

Chicken kebab is a simple, quick and, most importantly, very versatile dish. Depending on how you pickle the chicken, it will take on new shades of flavor. Chicken kebabs can be spicy and savory, aromatic and delicate, suitable for baby food, lean and fatter.

Pick your recipe

You will need

Basic Chicken Marinade
- 1 kg of chicken;
- ¼ cup of lemon juice;
- ½ cup olive oil;
- 3 cloves of garlic;
- salt and freshly ground pepper.
Mediterranean style chicken skewers
- 1 kg of chicken breasts;
-1 large lemon;
- ½ cup olive oil;
- 3 cloves of garlic;
- ½ teaspoon of red pepper bleach;
- ½ teaspoon coarsely ground black pepper;
- ½ teaspoon of salt;
- 50 g of parsley;
- 50 g of basil greens.
Marinade for "Asian" kebabs
- 4 tablespoons of sesame oil;
- ½ cup soy sauce;
- 3 tablespoons of liquid honey;
- 2 cloves of garlic;
- ginger root 4-5 cm long;
- 1 kg of chicken breasts.
Chicken Yogurt Marinade
- 1 kg of chicken breasts;
- 1 cup of yogurt without additives;
- 2 tablespoons of olive oil;
- 2 teaspoons of paprika;
- ½ teaspoon of caraway seeds;
- ½ coffee spoon ground cinnamon;
- ½ lemon;
- 5 cloves of garlic;
- salt and freshly ground black pepper.

Instruction manual

Basic Chicken Marinade

Chicken skewers can be prepared from different parts of the bird. For a leaner meal, you should take the meat from the breast, those who prefer fatter, choose the thighs. Chilled meat must be washed under running water, dried with paper kitchen towels and cut into identical pieces. If you string chicken on long skewers, cut the meat into cubes. To cook kebab on bamboo sticks, chicken can be cut into long strips.

When preparing marinade for chicken kebab, it is worth abandoning the aggressive fermented medium, on the basis of which some marinades for meat are made. Tender poultry meat, cut into small pieces, when marinated in kiwi, papaya or pineapple puree, will lose its structure, muscles will turn into cotton wool. Marinades based on acid - wine, lemon juice, vinegar, yogurt - will allow chicken to be more juicy and preserve the texture of meat, but provided that you do not leave the bird to marinate for a long time. Enough from half an hour to one and a half, so that the meat could be saturated with marinade, adopt its flavor, but at the same time preserve the fibers.

To make an appetizing crust on lean chicken, add a little vegetable oil to the marinade. Chicken marinade may also include herbs such as dill, thyme, parsley, rosemary, as well as garlic, onions, hot peppers, salt, citrus zest, various national mixes of spices. The simplest chicken marinade consists of olive oil, lemon juice, a few cloves of garlic, salt and freshly ground pepper. For 1 kilogram of meat should be about a cup of marinade. Put the chicken in a glass or plastic container, fill it with freshly beaten marinade and put it in the refrigerator for 30-60 minutes.

If you fry kebabs on bamboo sticks to prevent fire, soak skewers in cold water in advance. String chicken on skewers, if desired, alternating with slices of vegetables - onions, sweet pepper, thin rings of pre-marinated zucchini zucchini, whole berries of cherry tomatoes. Fry the skewers, turning, 10-15 minutes, until they turn golden.

How to marinate Mediterranean style chicken

The aroma and taste of the Mediterranean is unthinkable without magnificent olive oil, juicy lemons, fragrant herbs and fragrant garlic. Based on all these gifts of nature, you can prepare a fragrant marinade that goes well with chicken. Wash the lemon, dry it and roll it several times on the working surface, pressing the fruit with your palm, so more juice will stand out from it. Remove the zest from the lemon with a peeler or fine grater. Squeeze out the juice. Peel and chop the garlic with a wide, sharp chef's knife. Finely chop the basil and parsley. Combine lemon juice with salt, hot red pepper flakes and freshly ground black pepper. Whisk the mixture lightly with a whisk to dissolve the salt crystals. Add olive oil, garlic, herbs and zest. Beat mixture slightly again. Rinse the chicken, dry and cut into cubes. Put the meat in the marinade, cover and shake the vessel well so that the chicken is covered with marinade on all sides. Put in the refrigerator for 30-90 minutes. Take out 10-15 minutes before cooking the barbecue. String pieces of meat on skewers and fry the skewers, turning from time to time, over charcoal or on the grill.

How to marinate chicken for "Asian" kebabs

In Asian cuisines, a mixture of vegetable oil, honey and soy sauce is often used for marinating. This marinade is perfect for chicken. Rinse the meat, dry and cut into cubes. Peel and chop the garlic. Peel the ginger root and grate it on a fine grater. Combine liquid honey, sesame oil, soy sauce, garlic and ginger. Put the chicken pieces in a tight bag with a zip fastener, pour the marinade, close the bag and shake well. Put the meat for 30-60 minutes in the refrigerator. String chicken on pre-soaked bamboo skewers. Fry, not forgetting to turn over, for 10-15 minutes, until the meat becomes dark golden and glossy. Serve chicken skewers, sprinkled with chopped green onions.

How to marinate barbecue chicken in yogurt

Based on yogurt, tender and gentle marinades are obtained that go well with chicken. The taste and aroma of the marinating mixture will depend on the spices added to the fermented milk product. They can be almost neutral, or they can amaze you with the oriental richness of colors. For pickling Middle Eastern-style meat, remove the zest from the lemon and squeeze the juice, peel the garlic and pass through the garlic gum. Pour olive oil and lemon juice into yogurt, add zest and garlic, season with dried paprika, red hot pepper, caraway seeds and cinnamon. Whisk the mixture lightly with a whisk. Put the chicken pieces in the marinade bowl, cover and shake well. Put the meat in the refrigerator for an hour. String chicken on skewers and fry over the coals for 10-15 minutes, not forgetting to turn until the kebabs are golden brown.