There are many ways to prepare this dish. The barbecue chicken thigh recipe below allows you to cook on an open fire a very tender, melting chicken dish in your mouth. Eating it is recommended with spicy tomato sauce.

Cooking barbecue thighs with this recipe is easy. The main thing is to get fresh meat and properly cook the marinade. It is also important to keep the chicken pieces in the marinade for the required time, otherwise the finished dish may not be soft and juicy enough. Marinate the hips in advance. The very process of preparing this dish takes only a few minutes. Watch the time carefully - overexposing the meat on the grill, you overdry it.

Essential Ingredients

• Chicken thigh - 6 pcs.
• Lemon - 1 pc.
• Olive oil - 1 tablespoon.
• Garlic - a pair of cloves.
• Onion - one head.
• Salt, black pepper - to taste.

Cooking process

To cook grilled chicken thighs, you need to take the thighs, rinse them, dry them with a paper towel, and then cut off all the fat from them, after removing the skin. Then, carefully cut out the bones and beat the meat with a special wooden mallet. Meat should be beaten only on one side. Having beaten off the pieces, make in each a few small cuts with a sharp knife, without cutting through the meat. This will allow the marinade to better soak the hips.

After that, you need to cook the marinade. To prepare it, take a small bowl in which mix pepper, chopped onion, squeezed lemon juice, salt, as well as garlic crushed in a mortar or passed through a special press. Add olive oil to the resulting mixture, then mix everything thoroughly.

After that, this grilled chicken thigh recipe involves adding beaten chicken meat to the marinade. After thoroughly mixing everything, cover the bowl with a lid or cling film, and then place it on the bottom shelf of the refrigerator for twelve hours.

When the meat is marinated, heat the grill. Put the prepared pieces on it and fry them on each side for ten minutes. The exact length of the frying time depends on the temperature at which you will fry the meat. After that, the grilled thighs are ready.

In this article, we’ll talk about how to fry delicious chicken thighs on the grill, how to marinate them, how to fry them to make it very tasty!

I think few people will disagree with me that they wake up and get up early on their official day off (and for some this may be the only day off in the week) is possible only for a very significant reason.

For me, such an occasion when I voluntarily get up early in the morning, and even with a good mood, is a trip to a picnic with a barbecue in the country or to any other place in the countryside, away from the dusty city.

What is necessary for a successful picnic? Of course, good company, good mood and ... correctly pickled meat.

The easiest way is to cook kebabs from chicken thighs, as the meat of this particular part is distinguished by its juiciness, fat content and delicate taste.

First of all, in a specialized store or in a market with a reliable seller, choose good chicken thighs, preferably not frozen, but chilled.

Fresh excellent thighs have a light-colored thin skin, without any damage, spots of unknown origin and bruising. When pressed on the surface of the meat should not remain pits.

Naturally, fresh chicken meat has almost no smell.

If you buy chicken thighs in a package, then be aware that the shelf life of chilled chicken meat should be no more than 5 days.

Grilled chicken thighs

COOKING SEQUENCE

  So, when the right choice of thighs is made, and the meat is in your refrigerator, you can safely proceed to marinate it. Rinse the chicken thighs thoroughly under running water, dry, if desired, remove the skin and put the meat in a large deep pan or container made of food-grade plastic.
  Then add any mayonnaise to the meat. Now salt and pepper it, following your taste preferences.   Peel the garlic, squeeze it through the garlic and add to the thighs. Mix everything.   In this form, leave the chicken thighs to marinate for 4 hours, if possible, you can leave it overnight.   Pickle marinated chicken on classic skewers of medium thickness so that it does not hang and does not hang. Fry the thighs until cooked, of course, not over an open fire, but over the coals, periodically turn the skewers over the entire frying process.   In case of fire, extinguish it with a little water. Typically, the time for frying chicken kebab is no more than half an hour.

Barbecue ... how much of this word! It seems that no one will argue that the taste of meat cooked on skewers over coals or on the grill, having tried it once, it will be very difficult to forget - it is unlikely to be erased from memory. Juice gnawing on toasted pieces of meat, caked onion rings between meat, conversations with friends under the gentle sun, fresh air, relaxation in nature ... what could be better.

However, in order to get the “right” kebab, you need to prepare properly. First of all, you need to use high-quality and correctly pickled meat, because the dish should be such that everyone likes it, and regardless of whether the dish is prepared for air grill, bonfire or roasting in a cauldron. Whether chicken is marinated in kefir, sour cream, mayonnaise, whether with lemon - the result should exceed all expectations ...

As a rule, a person with the most experience selects and prepares kebab components. They say "do not forget - barbecue does not tolerate female hands." Many consider only men to be well-versed in such a thing. I must say that this is not entirely true ... In our time, whoever first read the recipe is on his horse.

Features

Chicken kebab is a good way out of the situation when someone does not eat pork, beef does not suit everyone. Chicken is something that will surely suit everyone and everyone.

Chicken does not need to be processed with acids, as is the case with lamb or veal. Marinating chicken is necessary only to increase its taste, and do not use vinegar in the marinade - this will add stiffness to chicken meat.

Also, there is no need to pickle it for half a day, as is the case with other types of meat - a couple or three hours are enough for her.

Cooking methods

The amount of time that the thigh meat spends in the marinade has a great influence on the taste of barbecue.

The same sauce can give completely different taste and aroma to the same meat. Here the secret is precisely the duration of keeping the meat in it.

Recipe number 1

Here is an approximate list of products:

• chicken thighs - a couple of kilograms;
• canned pineapple juice - three to four tablespoons;
• a couple of tablespoons of soy sauce;
• a tablespoon of sunflower oil;
• half a tablespoon of apple cider vinegar;
• one teaspoon of oregano, paprika, other seasonings to taste;
• a pair of garlic cloves.

The chicken thighs are washed, excess fat, skin and bones are removed.

Pieces of prepared meat are pickled in a deep container with all the ingredients described above. Everything is thoroughly mixed. Salting is not very generous.

In the case when the chicken is pickled in the evening, it is better to leave a container with all the ingredients in the refrigerator. When there is no time and you need to marinate the product quickly, the meat is left in the room for a couple of hours.

Pickled chicken is put on a skewer. It is allowed to add canned pineapple slices to pieces of chicken.

In accordance with this recipe, chicken will be moderately sharp, with a smack of soy and pineapple. For lovers of spicy dishes, you can add chili to the marinade.

Recipe number 2

In general, the chicken thigh is the best part for barbecue. When using breasts for this purpose, there is always a risk of getting too dry meat, but the thighs will almost certainly be juicy and tasty.

List of ingredients:

• an almost full tablespoon of salt;
• a couple of tablespoons of sunflower oil;
• 50 grams of ginger;
• 5-6 cloves of garlic;
• number of seasonings: thyme, coriander, zira, chili, curry, cilantro - to taste.

One of the secrets of the exquisite taste of sauces can be considered that you should not add any dry spice - only after adding them to sunflower oil. You can add a little ginger as a flavor enhancer.

Ten to fifteen minutes is enough to soak the chicken with spices. Garlic cloves are added only after that.

Recipe number 3

Both barbecue and barbecue are made outdoors using charcoal. Shish kebabs are prepared using a grill or a bonfire, meat is put on skewers, and barbecue meat is fried on special grills. The result is almost the same result.

To the chicken fried in compliance with this recipe, spices sauce options are suitable.

Ingredients:

• hips - one and a half kilograms.

Marinade:

• sunflower / olive oil - one tablespoon;
• 7 cloves of garlic;
• orange juice - half a liter;
• spices (black or red pepper, chili) - optional.

Sauce:

• half of the bulb;
• 70 ml apple vinegar;
• two tablespoons of honey + the same amount of mustard;
• one pinch of paprika and ginger;
• sugar - optional, but recommend 2 tablespoons;
• half a glass of water;
• 600 gr tomato paste.

Chicken thighs are washed, excess fat, skin and bones are removed. Each thigh is incised (to a shallow depth) for good soaking.

If the process goes, for example, in a forest, outside of urban conditions, a plastic bag is also suitable as a container. The ribs are laid there and the components of the marinade are added. Everything is thoroughly mixed.

The mixture should ideally marinate all night, but if time is limited, a couple of hours is enough. In the case when the chicken is pickled in the evening, it is better to put it to be marinated in the refrigerator, but it is undesirable to keep the meat in the marinade for longer than a day, as the chicken will then lose its structure and become loose.

To prepare the sauce, you need to chop the onion and mix everything else with it in accordance with the above list. The resulting mixture is simmered for about half an hour at a not very high temperature. The sauce is useful in order to pour the cooked kebab (in the same way as they use, for example, ketchup).

Recipe number 4

You can also give a method of pickling chicken, which will allow it to be done in the minimum amount of time, without spending a lot of effort - a sort of "barbecue for students."

Simple and delicious. To do this, you need ordinary bread kvass. Of course, kvass prepared at home is best suited, but in the absence of one, you can do with a store one.

According to the cooking method, the chicken thighs are fried in their entirety, together with the bone.

Ingredients:

• chicken thighs - one and a half kilograms;
• live kvass - 1/2 l;
• spices - one tablespoon is enough, the same amount of salt (and more can be).

The chicken thighs are washed, the bones are not removed. The hips are sprinkled with salt, seasonings, poured with kvass, everything is thoroughly mixed.

The time for marinating chicken in this case is only 2–4 hours.

The resulting meat is not fried on the hottest coals. It is necessary to regulate the temperature from the coal, as the thigh skins can easily burn.

Benefit and harm

Chicken meat is taken as a dietary product with a protein content exceeding the average. It gives the human body a whole complex of products and trace elements that he really needs. It is generally accepted by nutritionists that if a person regularly eats chicken meat, then this is extremely useful for metabolism in his body.

The beneficial properties of chicken thighs include:

• nutritional value of chicken thighs - 191 kilocalories per 100 grams of product;
• in chicken there is up to 17 gr. fats and up to 17 gr. proteins;
• the chemical composition of chicken is also rich: it contains vitamin A, vitamins B, K;
• proved the presence of phosphorus, chromium, selenium, cobalt, other mineral compounds and amino acids.

In addition, it can be noted that chicken thigh meat serves as a prophylaxis and prevention of the development of heart attack, stroke and other diseases of CVS.

It can improve blood, normalize blood pressure and regulate blood glucose. Also, chicken can have a beneficial effect on mental abilities: improve the performance of memorizing facts, increase concentration, and so on. The benefits of such meat on hair, skin, and nails are proven.

Chicken thigh meat can stimulate digestive processes and promote fat processing. For this reason, it is recommended when prescribing protein diets.

Chicken meat, including such a part as the thighs, does not harm the body. In isolated cases, after eating the product, an allergy can occur.

See another marinade recipe in the next video.

Summer is not only the time for juicy fruits and vegetables. This season is wonderful and a variety of dishes cooked at the stake. The meat or fish baked on the grill differs simply by a dizzying aroma and incomparable taste. One smell exuded by products fried on a fire causes profuse salivation and simply wolfish appetite.

We offer you a recipe for barbecue chicken thighs. Such a dish will surely be appreciated by all lovers of tender poultry meat. Contrary to popular belief that the chicken at the stake is dry, such a meal comes out very juicy and mouth-watering. Onions make the meat tender, seasoning gives the kebab a magical aroma, and mayonnaise and lemon give an incomparable original taste.

Cooking chicken thighs at the stake is very simple, you only need a little desire and a good mood, in the presence of which you can make a real culinary masterpiece from any dish!

Taste Info Poultry main courses

Ingredients

• mayonnaise, sour cream or kefir - 4 tbsp;
• chicken thighs - 2 kg;
• small lemon - 1 pc.;
• onions - 2-3 pcs.;
• salt, seasoning for barbecue - to taste.

How to cook marinade and barbecue of chicken thighs on the grill

Rinse the meat under running water, and then dry with a paper towel. Place the thighs in a large, deep bowl.

Peel the onion and rinse. Cut the vegetable into rings about 0.5 cm thick. Send the ingredient into a bowl of chicken thighs.

Rinse the lemon, dry, and then cut into half rings. Add citrus to the rest of the ingredients for the future delicious barbecue.

The turn of mayonnaise has come. Add the ingredient to a bowl of meat, lemon and onion.

Instead of mayonnaise, you can use sour cream, kefir or unsweetened yogurt.

Salt a little future kebab of chicken thighs on the grill, enough 0.5 teaspoon. Also add seasoning for barbecue. Its quantity also vary at your discretion. The more seasoning you add, the more spicy the kebab will be.

Marinade for barbecue from chicken thighs is ready. All that remains is to mix all the ingredients thoroughly with your hands. Cover the meat bowl or tighten with cling film. Put the container in the refrigerator for at least 3 hours. Ideally, the meat should be marinated from 12 to 24 hours, then the kebab will turn out tastier and more tender.

Spread the marinated thighs on the barbecue grill.

By this time, the brazier should already be prepared: all the wood burned out, the coals smolder and give a sufficient amount of heat. Place the grill over the fire. Fry, periodically turning the grid, until the meat is ready.

Chicken thigh shish kebab cooked at the stake is ready!

Remove the meat from the grill and place on a large dish. Serve hot. Various sauces will only improve the taste of barbecue. Fresh or pickled vegetables, herbs, pita bread and baked potatoes can be served as a complement to meat. Bon Appetit!

Note to the hostess:

• In the same way, you can cook other parts of the chicken: wings, legs or fillets.
• If a strong flame appears during cooking from the grill, it should be suppressed. Otherwise, the meat will burn from the outside, remaining raw inside. To extinguish a strong fire, you will need a bottle of water, on which you should slightly open the lid. Spray the liquid evenly and gently so as not to extinguish the burning coals completely.
• To make the meat even more juicy, the onion should be thoroughly mashed with your hands right in the bowl. So he will give the maximum amount of juice that the chicken absorbs.

Spring May holidays are just around the corner. And by tradition, they are always associated with the opening of the summer season and the preparation of barbecue. From which they just do not cook it - from pork, lamb, fish, and of course, from chicken meat.

The advantage of chicken is that it is softer and more tender. It is also pickled faster and cooked. It is also considered more dietary, especially if it is prepared from fillet.

Chicken meat has soft and tender meat, and practically does not require preliminary processing, especially for additional softening of the pulp. And basically, marinades are used in order to give additional flavoring shades, as well as to preserve all the beneficial properties and juiciness when frying.

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

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

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

Perhaps this is the most popular method of all I know. In any case, most of my friends use this option.

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

That is just the perfect marinade.

For cooking, you can use any part of the chicken, and we will use chicken thighs. Their meat is not dry, and also covered with skin. This will preserve the juice inside the piece and make it possible for the meat to become covered with a beautiful crispy golden crust.

We will need:

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

Cooking:

1. Wash and dry the meat with paper towels.

2. Onion cut into thin half rings. Try to cut it as thin as possible, so it nourishes each meat piece more strongly with its juice.

3. Put the chicken into a large container and sprinkle the onion slightly crushed in the hands. Stir and crush the onion a little extra.

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

5. Add spices. They can also be added 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.

I also always add at least a pinch of ground ginger, I like its piquant taste. In addition, meat with its use always turns out to be softer and tastier.

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

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

7. Cut and add parsley. It is not necessary to cut very finely, subsequently it will be necessary to remove it so that it does not burn when frying meat. Stir and firmly press down with your hand. Cover with a flat plate on top and squeeze lightly so that the marinade covers each piece of our chicken.

8. The pieces are large, so leave them to marinate for 3 to 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.

9. String pieces on skewers or put on a wire rack. You can cook in any way proposed. Carefully remove slices of onion and herbs from the meat.

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

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

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

The rest of the recipe remains unchanged.

  With mayonnaise and garlic

This is another 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 unchanged in it, just introduce mayonnaise instead of kefir and that's it, we will get a completely different taste.

We will need:

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

Cooking:

According to this recipe, barbecue will be cooked on a wire rack in large pieces.

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

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

3. Place garlic plates under chicken skin.

4. Then grease the slices 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 grill and fry on hot coals until cooked. Ready kebab will turn out ruddy, aromatic and very tasty.

Serve and eat with pleasure.

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

Whether it is so or not, one can only guess. But a recipe for such a marinade exists, and I describe it. Therefore, to cook a barbecue in this embodiment, or not, everyone will decide for himself.

  Vinegar and onion marinade

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 gentle methods using sour cream, mayonnaise, kefir and other, not so aggressive ingredients.

But in principle, if you do not overdo it with the quantity and percentage of vinegar, you can get quite tasty, soft and juicy kebabs.

Therefore, we will not leave this method unattended, and prepare a chicken with its use. I would recommend it for large pieces of chicken, such as thighs, or drumsticks. That is, when the meat is on a large bone and large enough. As a rule, I don’t use this option for breast and fillet.

And also according to this recipe, you can cook if it is too hot outside, and meat needs to be transported to the country in the heat. Although in my opinion it is better to transport a whole chicken and pickle it already in place.

We will need:

• chicken - 2 kg
• onion - 1 kg
• ground red pepper - 0.5 tsp
• ground black pepper - 0.5 tsp
• salt - 1, 5 tsp
• bay leaf - 1-2 pcs
• spices to taste
• apple or wine vinegar - 100 ml

Cooking:

For barbecue, you can use a whole chicken and cut it into pieces. Or buy thighs or lower legs, and use them.

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

1. If using chicken, wash it and cut into approximately equal slices. Adjust their size depending on which cooking method you choose.

2. Peel and chop the onion with very thin half rings. Put it in a bowl in which we will pickle. Sprinkle with salt and squeeze until juice appears.

3. Spread chicken on top and mix.

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

5. Pour apple cider vinegar. You can use ordinary vinegar 6 or 9%, but in this case, it is better to dilute it with a small amount of water. Stir the meat thoroughly with the marinade, and press down with your hands, then cover.

6. Leave to insist. It will be enough to lie down for 1 hour, in exceptional cases two hours. No longer worth it.

7. Fry meat, as usual, until cooked and browned.

  Soy Sauce Marinade

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

We will need:

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

Cooking:

1. Wash the chicken and cut it into pieces, if it is whole. Try to cut it so that they all have approximately the same size. This is necessary for uniform pickling and frying pieces.

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

If you want the kebab to be more dietetic, then you can remove the skin from each piece. By the way, in this case, the marinade is better permeates all the pieces.

2. Onion cut into thin half rings. Chop the garlic.

3. Mix soy sauce with lemon juice and pepper. I did not indicate in the recipe that spices and salt should be used. The fact is that soy sauce is already quite salty, so add it to nothing.

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

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

4. Prepare a container in which we will cook the meat. Put chicken slices in it and pour oil. If there is no olive oil, then you can use ordinary, odorless vegetable oil.

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

5. Hands crumble the onion, pressing on it to let the juice. You can mash the onions in a separate bowl, and then mix with the meat and mix.

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

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

7. String meat on skewers or put on a wire rack. Thoroughly peel the onion pieces.

8. Fry on hot coals for 20 - 25 minutes, periodically turning the meat over and preventing the flames from flaming up.

Ready kebab is covered with a beautiful golden crust, it will be soft, juicy and tasty.

  With soy sauce and honey

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

We will need:

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

Cooking:

1. Rinse and dry the meat with paper towels. Cut into slices.

2. For cooking, mix soy sauce, honey and lemon juice. Remove the zest from half a lemon and add it to the liquid mixture. Only the yellow part of the zest should be removed. 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 resulting marinade and rub it into the pulp. Leave to insist 30 minutes.

5. Then string on skewers and fry on hot coals until cooked and a beautiful golden crust forms.

Sweet marinade penetrates very well into the structure of the meat and it tastes completely amazing and unusual.

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

And if you add red pepper and mustard to a similar recipe, then 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 there you will find its description.

  How to cook chicken with ketchup and olive oil

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

We will need:

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

Cooking:

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

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

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

2. Meat to taste to taste. Add spices. They can be used by those that you usually use. This is not particularly important. You can add a ready-made mixture for chicken kebabs, or just for chicken.

The only spice I always add, among others, is dried ground ginger. I like to add it to pork barbecue marinades, and to any others. It gives a light speckle, piquancy and allows you to achieve soft meat.

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

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

4. Leave on for 30 minutes. This time will be enough to ensure that each piece is saturated with juice and taste.

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

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

Fry for 15 minutes. The meat is tender and will fry rather quickly. Sprinkle a small amount of oil a couple of times during frying. The chicken fillet itself is rather dry, and in order to keep the juice inside and achieve a golden brown, this will need to be done.

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

  Chicken skewers with lime and greens marinade

We will need:

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

Cooking:

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

2. Peppers and seeds are removed and the stem is removed. Cut into large squares, about the size of a diced chicken.

3. Peel and chop the onions into large rings.

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

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

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

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

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

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

You can also roast in the oven.

Serve with fresh chopped onions and fresh or grilled vegetables.

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

  Spicy grilled chicken wings marinade

We will need:

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

Cooking:

1. Clean chicken wings from feathers, rinse thoroughly and pat dry with paper towels.

2. Prepare the marinade. To do this, peel the garlic and chop it by passing through a press. Peel the chili seeds and remove the peduncle and chop finely.

Peppers can be different in strength of bitterness, so look for yourself, add one or two peppers to you.

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

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

5. Grate the wings with the resulting mixture, put in a convenient container and put on top the remaining marinade. Flatten by hand.

Leave in a cool place for 3 to 4 hours.

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

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

Finished wings will brown and become beautiful and toasted.

  Chicken skewers with sour cream marinade from Stalik Khankishiyev,

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

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

Look soon, this is real culinary art!

Well, did you like the recipe? Then take it as soon as possible and prepare such a kebab to surprise everyone who is lucky enough to eat it.

  How to marinate barbecue chicken so that the meat is soft

And so, to summarize our today's review. We examined the different ways of marinade for barbecue.

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

• sour
• sweet
• sharp
• neutral

"Sour" way

Chicken has soft and tender meat, which does not require long aging in marinade.

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

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

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

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

To make the meat better preserve juice and look beautiful when finished, olive or other vegetable oil is added, but without a smell.

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

The sweet way

If the first method is quite often used in the preparation of barbecue, 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, soy sauce or soy sauce with honey or mustard is used. For piquancy, garlic, herbs are added.

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

Such a marinade penetrates very well into the structure of meat, saturates it with a new taste, and when finished, it acquires completely new taste properties. So, if you “dream up” with the ingredients, you may not even understand what kind of meat we eat. But it turns out delicious! Unusual and piquancy bribes, and forces again and again to return to such recipes.

The "sharp" way

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

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

Well, for a balanced taste, honey or sugar can be used. To prevent hard meat, vegetable oil is added. And for better odor perception, lemon juice or zest is added.

"Neutral" way

Actually, I don’t know if such a category exists. But there are marinade methods that do not fall under previous descriptions.

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

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

• in order to make the meat juicy and tasty, try to use fresh or chilled chicken
• if you still have frozen meat, then in no case do not defrost it in water, or in the microwave. A strong temperature drop will break the meat fibers and disrupt their structure. Shish kebab will turn out cottony and not tasty. Defrost chicken only at room temperature
• you need to cut the meat for barbecue in the same slices so that it is uniformly marinated and fried
• do not pickle chicken for a long time, especially in acidic marinades. This is useless. As a rule, time is enough from 30 minutes to 2 hours
• i am not a supporter of pickling chicken in mayonnaise. It is quite oily and, when heated, it releases carcinogens that are not at all good for your health.
• when stringing meat on skewers, or laying on a wire rack, be sure to remove the onions and herbs. From heating, they will burn, and this will harm the appearance of the meat, make it ugly. In addition, from their burning, the kebab will be bitter, which will spoil the taste
• for coals, use branches of fruit trees or birch. Their smoke has a pleasant smell. Do not use a Christmas tree or pine; they have a tarry smell and a bitter taste when burned.
• it is necessary to fry meat on hot coals. The heat should be sufficient for quick frying. If the kebab is long on charcoal, the meat will dry out. If a fire breaks out on the coals, it will burn the meat from above and leave it raw inside
• when frying meat, do not leave the grill. Insidious flames of flame will continually break out and burn meat. Prepare a bottle of water in advance to extinguish them
• if the coals barely smolder and the heat is not enough, wave them over with special “mahalka” for such cases, so that the heat of the coals is enough. The meat at this moment is better to remove from the grill
• as a rule, it is necessary to fry the kebab from 15 to 30 minutes, depending on the sliced \u200b\u200bpieces
• do everything with pleasure and good mood!

And just to ensure that he always and at all turns out to be tasty, soft and tender, today's article will be of help.

Bon Appetit!