It has never been so fast and tasty!

Today I offer you a juicy chicken fillet, besides it is quite a dietary product. I came up with it quite a long time ago - when we decided to resolutely abandon sausage and other sausage-like products. Well, what about the buderbrods? Especially when the bread is homemade, healthy, bran and rye
The question is - what to put on the tongue, if the sausage is worn out, like a class, from the refrigerator? Yes, and it used to be very convenient to boil macaroons and soysonchik. Look for a replacement urgently. It should be quick-tasty-healthy. And now, whoever is looking, he will always find, such a method of cooking chicken fillet has been drawn, which I am sharing with you today.
Vegetable oil is only a tablespoon per kilo of sirloin - an insignificant amount, which, however, should not be neglected.
We buy a steamed fillet, I immediately cut it, marinade it, put it in containers and hide it in the freezer. Up to 3 days in the refrigerator lives quietly, if necessary, in the evening I move the containers from the freezer to the refrigerator - by the morning it freezes.

Well, what are we going to marinate?

chicken fillet kilo
5 cloves garlic
chili pepper 1-3, to taste
mustard 1 tbsp
salt 1 tsp, then add to your liking
natural vinegar I have balsamic, you can apple, wine, or lemon juice 1 tbsp
soy sauce 1 tbsp
vegetable oil I have olive, 1 tablespoon

Let's get started?
* First, let's take a sirloin
Each file has a "small" fillet
cover the knife with this piece and carefully cut

* Now we carefully cut with a knife into the middle of the thickest side
press with your palm and try to cut into 2 identical slices

A little skill-hardening-training and will be obtained with closed eyes, at night to the touch

You do not need to cut the fillet if the chicken was young and slender, but it will take longer to marinate and fry it, but it is advisable to separate the small fillet

* Chop garlic and pepper, the less - the better, in a bowl of them, mustard there, salt

and rub with a whisk

* Add everything else and grind-whisk into emulsion

* Now flop-roll two slices in the marinade

put two more slices on top

turn over the pile

and so on - two flip slices until the filet ends
* You can then shake the meat a little, turn it over a little, and put it in containers

Focus on your appetite, we eat half a kilo in three days easily. It is possible to lay out with smaller parties.
Now you can create, whatever you want
* Fry quickly on a preheated skewer on one side until whitening in places

Then turn over, turn off, cover and after a minute or two serve with any side dish, for example, with buckwheat today

If you fry in vegetable oil - it will be rosy, if without oil - it will be "shaggy", but dietary and so-and-so equally juicy

* You can cut several slices into strips
* Add strips of Bulgarian pepper, or zucchini, or eggplant to the frying pan to the fried onions-carrots, fry a little, now the sirloin strips, drive-fry for a minute or two and voila - a warm salad, or a meat component to any side dish.
* There you can add cream, or tomatoes, or sour cream, or yogurt, and now all this delight is in a delicate sauce.
* Well, you can fry without adding oil on a well-heated skovo grill and use instead of sausage in sandwiches.
I use this fillet most often for the "party". I dry the bread in a toaster, soak it with cheese, if there are no lettuce leaves, I put fillets on top

Today's post is for those who save their time and monitor the quality of food. If you have little time for cooking, and eating on the go is not for you, then we offer you this way out: make blanks.

Everyone knows that chicken breast is one of the best dietary sources of protein. What we need! We will prepare it for the week ahead. We want to offer you 5 different ways to marinate chicken breast. The breast meat is not the most juicy, but the marinade will perfectly cope with this problem.

To store the blanks, I use sealed bags - for me this is the best and most convenient way today, although it may not be the most environmentally friendly. Marinate chicken breasts and store in the freezer. Take the breast out of the freezer a few hours before cooking, let it thaw completely before cooking. As for me, I cook chicken breasts with a side dish for my husband for lunch (it can be steamed vegetables, quinoa or buckwheat), respectively, I leave the breast to defrost overnight, and bake it in the morning. It is very convenient!

Roasting time depends on the size of the chicken breast. If not very large, then at a temperature of 180 - 200 gr. 18 - 20 minutes is enough, if the breast is large, then 25 - 28 minutes at the same temperature.

Take your time to cut the breast after removing it from the oven. Cover with foil and let the meat “rest” for about 10 minutes. You will have the perfect chicken breast: tender, juicy and flavorful!

Ingredients

Garlic for 2 to 4 chicken breasts:

• Garlic - 2 cloves
• Honey - 3 - 4 tablespoons
• Soy sauce - 2 tablespoons
• Olive oil - 2 tablespoons

Citric:

• Lemon zest - 1 tablespoon
• Lemon juice - 3 tablespoons
• Garlic - 2 cloves
• Black pepper - 1 tablespoon
• Salt - 1/2 tsp
• Olive oil - 2 tablespoons

With mustard and honey:

• Honey - 3 - 4 tablespoons
• Granular mustard - 1 tablespoon
• Paprika - 1/2 tsp
• Salt - 1/2 tsp
• Black pepper - 1/2 tsp
• Apple cider vinegar - 2 tsp
• Garlic begging - 1/2 tsp
• Chili pepper - 1/4 tsp
• Olive oil - 1 tablespoon

With cilantro:

• Lime juice - 3 - 4 tablespoons
• Zira (cumin) - 1 tsp
• Salt - 1/2 tsp
• Black pepper - 1/2 tsp
• Chili pepper - pinch
• Fresh cilantro - 2 - 3 tablespoons

In Caribbean:

• Sushi thyme. - 1 tsp
• Clove tree (allspice) - 1/2 tsp
• Salt and black pepper - 1/2 tsp each
• Garlic powder - 2 tsp
• Cinnamon - 1/4 tsp
• Chili pepper - 1/4 tsp
• Olive oil - 2 tablespoons
• Lime juice - 2 tablespoons

How to make chicken breast marinades:

1.With lemon:

2.With mustard and honey:

1. Preheat the oven to 180-200 gr. Place the chicken breasts in a plastic sealed bag and add all the ingredients for the marinade. Close the bag tightly and stir! Leave in the marinade for at least 2 hours. Place the chicken breasts on a baking sheet and bake for 20 to 30 minutes. Remove from oven, cover with foil and let chicken breasts stand for 10 minutes. Then cut and serve with your favorite side dish.
2. You can store raw chicken breasts in the marinade in the refrigerator for 2 days or in the freezer for up to 2 months.

3. Garlic:

1. Preheat the oven to 180-200 gr. Place the chicken breasts in a plastic sealed bag and add all the ingredients for the marinade. Close the bag tightly and stir! Leave in the marinade for at least 2 hours. Place the chicken breasts on a baking sheet and bake for 20 to 30 minutes. Remove from oven, cover with foil and let chicken breasts stand for 10 minutes. Then cut and serve with your favorite side dish.
2. You can store raw chicken breasts in the marinade in the refrigerator for 2 days or in the freezer for up to 2 months.

4.With cilantro:

1. Preheat the oven to 180-200 gr. Place the chicken breasts in a plastic sealed bag and add all the ingredients for the marinade. Close the bag tightly and stir! Leave in the marinade for at least 2 hours. Place the chicken breasts on a baking sheet and bake for 20 to 30 minutes. Remove from oven, cover with foil and let chicken breasts stand for 10 minutes. Then cut and serve with your favorite side dish.
2. You can store raw chicken breasts in the marinade in the refrigerator for 2 days or in the freezer for up to 2 months.

5. In Caribbean:

1. Preheat the oven to 180-200 gr. Place the chicken breasts in a plastic sealed bag and add all the ingredients for the marinade. Close the bag tightly and stir! Leave in the marinade for at least 2 hours. Place the chicken breasts on a baking sheet and bake for 20 to 30 minutes. Remove from oven, cover with foil and let chicken breasts stand for 10 minutes. Then cut and serve with your favorite side dish.
2. You can store raw chicken breasts in the marinade in the refrigerator for 2 days or in the freezer for up to 2 months.

• 8 pcs. chicken fillets;
• 4 tablespoons soy sauce;
• 4 tablespoons white wine (dry);
• 4 tablespoons olive oil;
• 1 tsp curry;
• 1 tsp dry mustard;
• 1 tsp coarse salt;
• 1 tsp freshly ground black pepper.

• Preparation time: 02:30
• Cooking time: 00:25
• Servings: 4
• Complexity: average

Preparation

Spending only half an hour of your time, you can cook the most tender grilled chicken fillet. This is one of the simplest and healthiest recipes for making marinated chicken fillet with soy sauce.

1. Cut the washed, dried chicken fillets into 2 parts.
2. Mix the soy sauce, wine, olive oil with curry and the rest of the spices.
3. Put the chicken in a tight plastic bag. Pour the marinade there, shake everything well, leave it under the marinade for a couple of hours in the cold.
4. After that, put the fillet in soy marinade on a preheated grill. Grilling chicken fillet lasts 20-25 minutes. Periodically turn the meat over, greasing with the remnants of the marinade mixture. When the chicken is golden brown, remove the meat from the heat onto a prepared dish with fresh or baked vegetables.
   

   If there is no grill, then you can cook chicken in the oven - also a great dish. We spread the fillet on a greased baking sheet, bake for half an hour at 180 degrees, occasionally pouring marinade.

By the same principle, you can fry chicken fillets in an orange marinade. To do this, marinate the prepared meat for 4 hours in a mixture of orange juice (1 tablespoon), apple cider vinegar (1 tablespoon), natural honey (3 tablespoons) and spices. Bon appetit, everyone!

Chicken breast goes well with any ingredient. This meat is very tender, soft and cooks quickly. But there is one drawback - it is dry and fresh in taste. This problem can be easily solved with the right marinade.

Marinade for chicken is not intended to soften the fibers, but to saturate the meat with taste and make it juicy after cooking. Next, let's look at the best chicken fillet marinades that will help in cooking tender and tasty meat.

Chicken breast in a slow cooker with honey-mustard marinade

Marinated chicken breast in a slow cooker is a delicious and dietary dish. Cooking in mustard marinade is very simple and does not take much time. For the marinade, you will need mustard, honey and olive oil, which is always on hand in the kitchen.

Servings: 4.

Cooking time: 1 hour.

Caloric value: 113 kcal per 100 g.

Ingredients for cooking:

• 2 chicken breasts;
• 2 tsp honey
• 3 tbsp olive oil;
• 4 garlic cloves;
• 1 tsp salt;
• 2 tsp table mustard;
• chicken spices to taste.

Cooking process:

1. Rinse the chicken breast, blot it, make cuts with a sharp knife.
2. We clean the garlic cloves, cut into thin slices. we distribute the plates along the cuts.
3. Mix honey, olive oil with mustard, salt and any chicken spices. Rub the fillets generously with the resulting mixture. Wrap in foil and leave the chicken fillet in honey marinade with mustard to marinate for half an hour to 4 hours.
   

   For a more juicy meat, it is better to transfer the breast to the cooking sleeve for baking. This will keep the multicooker bowl clean.

4. We send the marinated meat in a mustard marinade to a slow cooker, bake for about 60 minutes on the "Baking" mode.
5. Cut the finished poultry into portions, serve with fresh vegetables or salad. The meat is delicious both hot and cold.

Chicken kebab in kefir

Kefir makes an excellent marinade for chicken. As it contains acid, fat and some alcohol. All this helps to keep the meat juicy and tender even after grilling or grilling.

Servings: 4.

Cooking time: 35 minutes.

Caloric value: 117 kcal per 100 g.

Ingredients:

• 1 kg of breast;
• 350 onions;
• 4-5 garlic cloves;
• 0.5 fat fresh kefir;
• 2 pinches of salt and black pepper;
• 2 pinches of dried dill greens, cilantro, parsley.

Cooking process:

1. If the meat is frozen, then let it completely thaw in a natural way (without using hot water or a microwave oven). The meat, warmed up to room temperature, is thoroughly rinsed, dried, cut off excess fat and films.
2. Cut the prepared fillet into medium pieces so that it is convenient to string them on skewers or skewers.
3. Peel the onion, rinse, dry, cut into thick rings. We also peel and chop the cloves of garlic.
4. Pour kefir into a deep bowl, add salt, pepper, spices. We also send garlic and meat there. Mix everything thoroughly. And only then add onion rings. We tighten the bowl with cling film, send the fillets to marinate from 6 to 12 hours.
5. We string chicken fillet in kefir marinade on a skewer or skewers alternately with onion rings.
   

   To prevent wooden skewers from burning, they need to be soaked for several hours. .

6. You can fry a delicious kebab in any convenient way: on the grill, on the grill, in a pan or in the oven. Bon appetit, everyone!

Fried chicken fillet in lemon marinade

Chicken in lemon marinade acquires an absolutely amazing delicate taste and aroma. This recipe has proven itself perfectly and can become a signature one at any festive feast.

Servings: 4.

Cooking time: 0.5 hours.

Caloric value: 161.8 kcal per 100 g.

Ingredients:

• 0.8 kg of chicken breast;
• 1 lemon;
• 2 garlic cloves;
• 3 tbsp lean oil;
• 25 gr. butter;
• 1-2 pinches of salt.

Preparation:

1. For frying my meat in a pan, dry it, cut it into portions. We beat off each slice a little.
2. Remove the zest from half of the washed lemon. We roll the lemon on the table, cut it, squeeze the juice.
3. We clean the garlic, chop it, add it to the marinade mixture. Put lemon zest, salt, 2-3 tablespoons there. any vegetable oil and mix everything well.
4. Pour the chicken breasts with marinade, mix, stand for 15-20 minutes.
   

   Lemon juice marinade recipes are very aggressive and are not meant to be marinated for a long time. Chicken in such a mixture should spend no more than half an hour.

5. We heat a dry frying pan, put the meat there without marinade, fry over medium heat for 5-7 minutes on each side.
6. Then add the remaining marinade mixture to the pan, add butter, cook for another quarter of an hour.
7. It is very good to serve boiled rice for a side dish with such meat.

Video:

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

However, the breasts are often too dry and tough. How can you avoid this? Most chefs advise you to follow a few rules, the first of which is to use the right chicken breast marinade.

General principles for making chicken breast marinade

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

Salting the chicken breast marinade too generously in the oven is also not worth it. Salt helps the meat to quickly lose juice and become "rubbery". It is better to add salt towards the end of the marinating process, 10-15 minutes before baking.

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

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

Various spices are added to the chicken breast marinade. This, of course, depends on the taste, but the following are generally accepted seasoning options:

• Coriander;

You can use ready-made mixtures or make your own. Or you can make a chicken breast kebab marinade or a baked dish, limiting yourself to one thing. For example, thyme gives an interesting taste to a dish, and curry often appears "solo" (although it may be wrong in this case to speak of a solo, because curry is a mixture of spices). But it is important not to overdo it with spices, otherwise the marinade for chicken breasts in the oven will clog the taste of the bird itself!

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

It will marinate faster at room temperature, but if this “room temperature” is too high, it’s better to place the bowl of chicken in the refrigerator.

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

Recipe 1. Kefirny chicken breast marinade

Ingredients

Garlic - 2 cloves (3 if small)

Lemon - about a third of a small citrus

Kefir 1% fat - quarter liter

Thyme, mint, a little black pepper

Mustard - tablespoon

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

Cooking method

Peel the garlic and chop finely, squeeze juice from a third of the lemon. Peel the onion and chop it very finely. Using a whisk, mix kefir with garlic and onion, then gently stir in lemon juice, followed by mustard and black pepper. If you are using fresh herbs, chop them as small as possible, you can even chop them with a blender. If dry, rub it between your fingers. Then add the chopped herbs to the marinade.

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

Bake in the sleeve or cook a kebab.

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

Ingredients

Honey - 4 tablespoons

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

Soy sauce - 2 tablespoons

Olive or corn oil - 5-6 tablespoons

Black pepper - to taste

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

Cooking method

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

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

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

Recipe 3. Marinade for dry chicken breast

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

Ingredients

Salt - spoon

Sugar - spoon

Vegetable oil - 2 tablespoons

Cooking method

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

Recipe 4. Spicy chicken breast marinade

Ingredients

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

Lemon - 1/2 small

Granulated sugar - 2 large spoons

Garlic - 4-6 medium-sized cloves

Ginger - a piece about three cm long

Soy sauce - 2-3 tablespoons

Lime - wedge (you can use lime juice - full teaspoon)

Black pepper

If you think the sauce is not salty enough, add a little salt.

Cooking method

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

Mix lemon and lime juice with soy sauce and vegetable oil, add ginger and garlic, stir, add pepper and, if necessary, salt. Put in small lemon zest cut with scissors.

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

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

Ingredients

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

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

Dry paprika powder - teaspoon

Garlic - 3-4 cloves

Curry - about one and a half teaspoons

Lime or lemon juice - about a teaspoon

Any spicy herbs to your taste, you can Italian or Provencal mixture - half a teaspoon

Cooking method

Peel the garlic and pass through a garlic press.

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

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

Recipe 6. Marinade for chicken breast "Pineapple"

Ingredients

Grain mustard - 1 spoon

Plain mustard - 1 spoon

1/2 can (400g) canned pineapple

Sour cream 15 - 20% - 3 tablespoons

Pepper mixture - half a teaspoon

Onion - half a small onion

Salt - half to a whole teaspoon

Apple cider vinegar - 1 spoon

Cooking method

Peel the onion and chop with a knife finely enough; you can also chop the onion using a grater or food processor, blender, or the like.

Put the pineapples and syrup in a blender bowl, then grind into a liquid puree. You can, however, leave larger pieces, and not exactly mashed potatoes.

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

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

Recipe 7. Marinade for chicken breast in the oven "Horseradish"

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

Ingredients

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

Sour cream 20% - half a glass

Tomato paste - 1 spoon

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

Salt - a teaspoon

Cooking method

If you are using fresh horseradish root, it must be washed and peeled, then finely grated or chopped using any suitable cooking device.

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

Mix sour cream (you can take more fatty, but less fatty is already undesirable) with horseradish, freshly grated or from a jar, add parsley and tomato to the same place, and later - salt.

Marinate chicken breast in this composition for about two hours.

Recipe 8. Marinade for chicken breast barbecue with white wine

One of the most exquisite and delicious chicken marinades.

Ingredients

Orange - 1 piece

Lemon - half medium

Honey - 2 - 3 tablespoons

Ginger - a piece of about 3 cm

Table white wine - ¾ glasses

Greens (dill, thyme, basil, and the like fresh) - a small bunch

Cooking method

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

Cut the lemon into thin slices.

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

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

Squeeze the juice out of the orange.

Rinse the greens thoroughly by immersing them first in water and then under running water. Chop as small as possible.

Put honey in orange juice and mix thoroughly until smooth. Top up with white wine. Mix everything well again and even beat a little.

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

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

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

If you don't have a sleeve, you can bake the chicken breast in a sauce or foil-covered pan.

Every kebab lover who has dealt with chicken breast has probably come to the conclusion that without preliminary preparation, this meat turns out to be dry, tasteless and uninteresting.

The most valuable, healthy, dietary, at the same time completely tasteless chicken fillet is an obvious reason to think about marinating it.

Marinade for chicken fillet can be very different. When preparing it, the most unusual combinations of vegetable oils, seasonings and oxidizing components are possible. The marinade will not only saturate the fillet with its aromas, but will also create a special film on the surface of the meat that will hold the meat juice. As a result, the chicken will be even softer, more tender and juicy. Marinating will also shorten the overall cooking time.

Consider popular recipes for chicken fillet marinades. Some of them are quite versatile and fit for other types of poultry, lean pork or veal.

Olive lemon

The standard version of the marinating mixture for chicken kebabs.

You will need (for one and a half kg fillet):

• a glass of lemon juice;
• half a glass of olive oil;
• hot pepper pod (red);
• a bunch of fresh parsley;
• half a dozen garlic cloves.

The barbecue marinade is prepared as follows: first you need to crush the garlic cloves with a press. Peel the pod of hot pepper from partitions and seeds, then chop finely. Rinse a bunch of parsley, separate the leaves, chop smaller.

Mix chopped parsley, garlic and pepper in a deep bowl. Beat the olive oil separately and mix with the lemon juice. Then add to the dishes with other ingredients

Pour the prepared marinade over the chicken fillet cut as required. Cover with a lid and place in the refrigerator for about two hours. After the expiration of the aging period, immediately start cooking marinated chicken kebabs.

Fillet shashlik in nuts

An interesting marinade based on nuts (walnuts, hazelnuts or peanuts).

You will need (based on 1 kg of chicken):

• 150-200 g of nuts;
• two onions;
• 3-4 garlic cloves;
• 40 ml of vegetable oil;
• salt, crushed black pepper.

Chicken fillet cut for small kebabs should be grated with a marinating mixture.

For the marinade, fry in a pan and then crush the nuts. Finely chop the onions, chop the garlic using a press. Mix all.

Marinate for half an hour. Do not forget to add salt, additionally season with crushed black pepper and proceed to skewering the meat.

Orange

Delicate chicken fillet shashlik "loves" everything citrus. An orange juice marinade is perfect for it.

For 1 kg of meat you will need:

• a glass of orange juice;
• zest of half an orange;
• 60 ml olive oil;
• a tablespoon of sweet paprika powder;
• a pinch of chopped ginger root;
• salt, ground red pepper.

Cut the chicken fillet into 2 cm cubes. For the marinade, mix all the spices and orange juice.

Pour the mixture over the meat and let stand for at least two hours. Then feel free to start frying kebabs

Olive Lemon (version 2.0)

A reinforced version of the standard chicken marinating mix.

You will need (for 1 kg of chicken breast):

• a glass of natural (unsweetened) yogurt;
• two medium lemons;
• a couple of hot chili pods;
• 60 ml olive oil;
• a quarter cup of mint leaves;
• crushed black pepper.

Cut the chicken meat into oblong slices, put in a deep bowl, be sure to salt, season with crushed black pepper. Pour olive oil, freshly squeezed juice of two lemons there. Send chopped mint leaves, lemon zest and finely chopped chili peppers to the dishes, previously peeled from seeds.

Mix thoroughly and set aside for half an hour. Then place the chicken slices on skewers and grill until tender.

Prepare yoghurt sauce in parallel. Add a little lemon juice (a tablespoon) to a glass with a fermented milk product. Grind a bunch of fresh mint there, mix. It will turn out to be very tasty.

Oriental style

Spicy mix for chicken breast kebabs. Served with an olive oil based sauce with fried onions, ginger and a curry spice mix. Lemon or lime slices are used for decoration.

For the marinade you will need (per pound of chicken):

• 40 ml of vinegar refined with any spices;
• 20 ml soy sauce;
• 20 ml lemon juice;
• 20 ml sesame oil;
• a clove of garlic.

Chop the garlic and mix all the ingredients of the marinade in a deep bowl. Dice the chicken breasts for small skewers and place in the marinating mixture. Cover with a lid or cling film and set aside in the refrigerator for an hour. After that, nothing prevents you from starting to put meat on skewers for the purpose of further frying.

Based on honey and soy sauce with sesame seeds

Another pronounced oriental marinade. Use sesame seeds to serve up grilled chicken breasts effectively. The mixture is designed for four breasts.

You will need:

• 60 ml soy sauce;
• 40 ml of melted honey;
• 30 ml olive oil;
• 4 teaspoons of sesame seeds.

Combine honey, soy sauce and butter in a small bowl. Pour about two tablespoons of the marinade into another bowl, pour sesame seeds into the same place, set aside for a while.

Pour the rest of the marinade over the chicken breasts, coat them on all sides. Cover with cling film and refrigerate for 24 hours.

Use the delayed marinade with seeds in the final stage of cooking kebabs. Drizzle them with this mixture for a couple of minutes until the chicken is fully cooked.

Chicken fillet in spices

You will need (for 4 breasts):

• bulb;
• 40 ml lemon juice;
• 2 garlic cloves;
• a pinch of ground hot red pepper, curry powder, ground ginger, universal chicken seasoning, dried thyme, freshly crushed black pepper.

Combine finely chopped onion, garlic cloves, all spices in a blender bowl, pour in lemon juice. Mix all ingredients until smooth.

Thoroughly coat the chicken breasts with the marinating mixture. Then cover with foil and place in the refrigerator. The exposure time is half an hour. Then you can start the heat treatment of the marinated meat.

With calvados

French cuisine marinade well suited for mixed chicken and apple skewers. Its highlight is a drop of Calvados, which gives the poultry meat a noticeable apple flavor.

You will need:

• juice and zest of one lemon;
• 20 ml calvados or another apple brandy;
• sugar;
• olive oil;
• salt;
• crushed black pepper.

The first step is to remove the zest from the lemon using a fine grain grater. Then you need to squeeze the juice of the fruit and mix it with calvados, add a little olive oil, a pinch of sugar. Season with freshly crushed black pepper and salt.

Mix the diced chicken breast with the marinade. Set aside in the refrigerator for a couple of hours.

Alternate pickled pieces of meat on skewers with pieces of apple, then start cooking.

These and other interesting marinades will make your chicken fillet a lot more delicious. For exotic lovers, you can recommend the old Russian recipe for marinade on homemade bread kvass or the Uzbek version with mineral water. In any case, the result should be interesting.