Chicken breasts in kefir - a recipe for a daily and dietary menu. It all depends on how they are prepared. This dish is simple and affordable.

Chicken breasts in kefir amaze with their softness and tenderness. The taste of such a dish is simply unforgettable.

Chicken breasts in kefir are a real delicacy

So, in order. Chicken meat is healthy and tasty. However, it has one drawback. The cooking process can dry it out. Chicken breasts in kefir are a great find for chefs. The dishes are juicy, tasty and soft.

Chicken breasts in kefir can be baked, fried in a pan or stewed. The meat is cooked with vegetables, mushrooms, and dried fruits. Such dishes do not require a side dish. Separately fried or baked meat is usually served with pasta, rice or potatoes.

Baked meat

Chicken breasts in kefir in the oven are ideal for those who do not like long cooking. Meat is marinated very quickly.

In order to cook chicken breasts in kefir in the oven, it will take very little time. What do I need to buy? One chicken breast, two hundred and fifty milliliters of kefir, a couple of tablespoons of any vegetable oil, salt, spices, garlic.

First of all, the skin is peeled off the breast. Several cuts are made on the surface of the meat at once. They are necessary in order for the chicken to be properly saturated with marinade.

Now the marinade itself is being prepared. Kefir is poured into a convenient container. Garlic cloves passed through a press, pepper and salt are also added there. Spices should not be overused. Only dried herbs and turmeric will do. All components are thoroughly mixed.

After that, the marinade is poured into a bowl of meat, covered with a lid and infused for two hours. The meat must be turned over periodically during this time.

After two hours, the bottom of the dish in which the chicken will be cooking is greased with vegetable oil. The meat is also laid out there and poured with marinade. The dish is sent to the oven, preheated to one hundred and fifty degrees.

The breast is baked for about forty minutes. Finished meat is cut or served whole with a side dish.

Diet dish

Another option. Diet chicken breast in kefir, properly marinated, has a lot of useful properties. What is needed to prepare this dish? A glass of low-fat kefir, half a kilogram of breast, parsley with dill, a little vegetable oil.

The meat is washed and peeled. It is washed again and incised in several places.

Kefir is poured into some kind of vessel. Finely chopped greens are poured into it. The breast is dipped into the finished marinade, soaked for about two hours.

Once the chicken is ready, you need to grease the baking dish with a little oil. You can't do without it. Otherwise, the breast will burn.

The meat is laid out in the form along with the marinade. The dish is baked in the oven, preheated to two hundred degrees, for forty minutes.

Pepper and salt are excluded in this dish. Although in the case when the brisket seems too bland, you can use a little sea salt.

In a multicooker

It's even easier. The recipe for chicken breast in kefir in a slow cooker allows you to cook an equally tasty and no less healthy dish than the ones described above. For this you need: meat, a large onion, low-fat kefir, vegetable oil, spices, pepper and salt.

As in previous cases, the fillet is washed, the skin is separated, the meat is cut into small pieces, the bones are removed. The chicken is rubbed with salt and all available spices. The meat is put into a bowl. There is also added onions, cut into medium rings. After - kefir. The marinated meat is prepared for further cooking for two hours.

After the chicken is marinated, prepare a slow cooker. Pour a couple of tablespoons of vegetable oil, put the chicken there, pour the marinade with all its contents.

The breast is cooked for about twenty minutes on each side. The main thing is to remember to follow the process. The finished dish is served with pasta or vegetable garnish.

In a frying pan

The most interesting! Chicken breasts in kefir in a pan are no less fragrant and juicy than meat cooked in the oven. What is needed for this? Chicken breast, two glasses of medium fat kefir, onion, dried herbs, green onions, spices, pepper, salt, vegetable oil.

Where to begin? Everything is as usual. The breast must be washed, separated from the skin, cut and pitted. It is best to blot prepared fillets with paper towels.

Kefir is poured into a deep dish, salt, ground pepper and spices are added. Everything is kneaded properly, meat is added, mixed again. The chicken is marinated for about two hours. At this time, you can just cut the head of the onion into rings, chop the green onion.

Onions are initially fried in a frying pan preheated with oil until golden brown. Then it moves to the side. Breast is laid out in a pan (without marinade). Everything is fried until the moisture evaporates. After the marinade is poured. The fire is decreasing.

Finally, add green onions, pepper and salt to the pan. In the process, everything is periodically stirred. The best side dish for such a dish is rice.

In foil

And here is another option. Chicken breasts marinated in kefir in foil. They are prepared as quickly as possible, while retaining absolutely all their taste. To prepare the dish, you will need the following ingredients: half a kilogram of chicken breast, three to four potatoes, a couple of cloves of garlic, a glass of kefir, herbs, pepper, salt, spices.

So, in more detail. The chicken fillet is separated from the skin and bones, poured with kefir. Salt, spices and pepper are added to the marinade, garlic is squeezed out, everything is mixed and infused for about two hours. At the same time, you can peel and chop the potatoes.

The baking sheet is covered with foil, on which potatoes are laid out along with marinated chicken. The food is covered with another layer of foil. The dish is baked in the oven for about forty minutes at a temperature of about two hundred degrees. Fifteen minutes before cooking, the top layer of the foil is cut. The chicken is browned at the same time.

After forty minutes, the dish can be taken out of the oven. You can supplement it with a wide variety of vegetables.

For more juicy and tasty breasts, experienced housewives use fatty kefir. Only for those who follow a diet, it is necessary to take low-fat kefir. Then the calorie content of the dish will be as low as possible.

With vegetables

Or you can put it out. Chicken breasts in kefir with garlic and other vegetables are also very simple to prepare. The recipe will require: about three hundred grams of meat, three cloves of garlic, three hundred milligrams of kefir, a couple of onions, carrots, suneli hops, salt, chopped pepper, soy sauce, two potatoes, some champignons (about two hundred grams), two handfuls of beans.

The beans are washed and soaked in cold water. The washed breast is wiped off with napkins and coarsely chopped. Peeled garlic is crushed, mixed with salt, spices and pepper. The resulting mixture is rubbed into the meat. The breast is laid out in a prepared container.

A little onion is peeled, chopped into half rings, laid out in a cup and poured with kefir. The resulting marinade is added to the breast. The meat is marinated for about half an hour.

The remaining mushrooms and vegetables are peeled and washed. Mushrooms, onions, potatoes and carrots are crumbled into quarters. Put the pan on a small fire, add a little oil there, put mushrooms and beans. After that, water is added so that the mixture of beans and mushrooms is lightly covered. All this is stewed for about a quarter of an hour over moderate heat.

After that, potatoes are laid out in the dish. The dish is cooked for another ten minutes. If necessary, you can add water. Soy sauce, salt and pepper are added to taste. The dish is stewed until all vegetables are completely softened.

The breast is laid out in a separate frying pan. The marinade is also poured here. The mixture is stewed over low heat for about half an hour. Stewed vegetables are initially laid out on plates, on top - pieces of meat.

For gourmets

Chicken breasts in kefir in a pan, in the oven or over an open fire can be cooked in different ways. Let's take the option with mushrooms. For cooking, take about a kilogram of breast, three hundred grams of champignons, two hundred and fifty milliliters of kefir, an onion, a bunch of herbs, carrots, about one hundred grams of cheese, seasonings, salt, pepper, a little garlic.

Kefir is poured into a deep bowl, seasoned with salt, pepper and a mixture of hops-suneli. Peeled garlic is squeezed out here. The greens are chopped with a knife, the cheese is grated on a fine grater. All components are mixed in one bowl with kefir.

The breast is washed, skin and fat are removed from it. The meat is cut into portions, which are fried in a pan until golden brown. The chicken is laid out on the bottom of the frying pan.

The fat left over from the meat is used to fry finely chopped onions and grated carrots. The mixture must be seasoned with pepper and salt. It is laid out directly on the chicken breast. The meat is poured with marinade and sent to the oven, preheated to two hundred degrees, for half an hour. Topped with cream when serving.

What else can you cook? Chicken breast kefir shashlik is a great dish for lunch or dinner. The main thing is not to be mistaken with seasonings and spices. However, they are added to the taste and discretion of the cook. If desired, kefir can be replaced with yogurt or sour cream. For aroma and piquancy, garlic must be added directly to the marinade. Bon Appetit!

Chicken in kefir marinate for at least two hours, and then bake in the oven for about 1 hour. How long will it take? But at this time you are doing your other business!

The cooking process does not require your constant supervision or direct participation. And then you are happy to eat a ruddy juicy chicken. A minimum of effort (products, by the way, besides the chicken itself, are also minimum) and an excellent result!

Necessary:

• Chicken (you can buy a whole chicken and chop it into pieces, you can buy any parts: legs, chicken legs, thighs - this time we had breasts in the form of fillets) - about 1.5 kilograms (you, of course, can change the amount, make half portions or a quarter, not forgetting to accordingly reduce the amount of kefir and other ingredients)
• Kefir (fat content at your discretion, we had 1%) - 0.9-1 liter
• Table salt
• Ground black pepper
• Spices (we had a seasoning for chicken, which includes salt, red bell pepper, white mustard, garlic, coriander, turmeric, fenugreek, hot red pepper, ginger, cinnamon, cumin, cloves, nutmeg) - 3-4 teaspoons spoons
• Onions - 1 small onion (optional)
• Fresh garlic - 2-3 cloves (optional)
• Greens (dill, cilantro) - 40-50 grams (optional)

Preparation:

The chicken or its parts must be washed and cut into portions. Salt and pepper the chicken pieces on both sides, sprinkle with spices (seasoning for chicken), if desired, rub it all into the chicken meat. It is difficult to indicate the amount of salt and pepper, we lightly sprinkle ( watch our recipe video! ), literally shaking the salt shaker 2-3 times and spinning the mill with pepper the same number of times.

Place the chicken pieces in a container suitable for marinating, such as a large enough pot with a lid, enamel or stainless steel will do. If you want to add onions, garlic or herbs (this time, when we photographed and filmed a video for this article, we did not add), then you need to add at this stage of preparation. Onions and garlic must be peeled and finely chopped (garlic can be passed through a special "crusher"), washed, dried and chopped greens too. When placing the chicken chunks in the pan, sprinkle the layers of chicken with chopped onions, garlic, and herbs.

Pour kefir over the chicken in a saucepan so that it covers the whole chicken. We also recommend stirring so that the kefir can be guaranteed to penetrate between the heavy pieces of chicken. We close the pan with a lid and put the marinate in the refrigerator for at least two hours, as much as possible, you can marinate in the evening, leave overnight, and cook the next day for dinner (we usually do this, that is, our chicken is marinated in kefir sometimes for about 15 hours) 16, recall, IN THE REFRIGERATOR).

About a little over an hour before the expected serving of chicken to the table, turn on the oven, let it warm up for 10-15 minutes. We spread our chicken together with kefir marinade in a baking dish (you can not grease the dish, enough kefir).

Place the chicken dish in the oven on a baking sheet or on a wire rack at a medium height. We bake at a temperature of 190-200 degrees (this is an average heating level if there is no thermometer in your oven) for about 1 hour. ATTENTION! We have already written many times warnings about the correct use of glass heat-resistant molds, you can read this, for example, or

Chicken fillet in kefir is a delicious dietary dish that only needs a few ingredients to prepare.

This dish can be part of the diet of people who control body weight or suffer from various diseases of the digestive system. The minimum calories and maximum benefits are what we get by preparing chicken fillet according to this recipe. If desired, kefir can be replaced with sour cream or milk. The result will be similar. The meat becomes soft, aromatic and very juicy. Kefir gives the chicken a slightly sour taste, which only improves the taste of the meat.

Chicken fillet in kefir calorie content: for 100 gr. - about 90 - 140 kcal.

• Chicken fillet (2 pcs.).
• Kefir (1 glass).
• Dried basil (half a teaspoon).
• Black pepper.
• Salt.

Thoroughly wash two large chicken fillets.

Dice the chicken fillet and place in a deep baking dish.

Sprinkle the meat with dried basil, black pepper and salt. We mix.

Let's prepare a glass of fresh kefir. It can be of any fat content, it doesn't matter.

Pour a glass of kefir into a baking dish and mix it thoroughly with the meat. The chicken should be completely immersed in kefir.

Preheat the oven to 150 degrees. Let's send our form there for 45-50 minutes... Ready!!!

Recipe 2: chicken fillet in kefir in a pan

1. chicken breast 1 piece (large)
2. Kefir 400 grams
3. Onion 1 piece (large)
4. Dried greens 1 teaspoon
5. Sunflower oil how much is required for frying
6. Ground black pepper taste
7. Salt to taste
8. Green onions to taste

To begin with, leave the chicken breast to rest at room temperature to thaw and warm up a little. Then rinse the meat, removing oily skin and bones with cartilage. Wipe off the resulting chicken fillet with disposable paper towels and cut into several large to medium sized pieces.

In a deep bowl, combine kefir and spices, that is, salt, black pepper and dried herbs. Then put the chicken fillet pieces in this marinade, mix and leave on 1.5 - 2 hours... If your kitchen is warm enough or hot enough, then it is better to put the meat in kefir in the refrigerator, if the room is cool, then leave everything on the table, just covering it with something.

Once the time it takes to marinate the chicken is over, start preparing the onions. Onions need to be peeled, rinsed under cold water and cut into small cubes or thin half rings. Rinse the green onions thoroughly with warm or hot water and chop into small pieces.

Heat a frying pan with sunflower oil in it. Place the onion pieces in the oil and fry them until light golden brown. Then use a spatula to push the fried onions aside and place the chicken pieces in the center of the pan. Leave the marinade in the plate for now. Saute the meat and onions over medium heat until most of the liquid has evaporated.


Reduce the heat, pour out the remaining kefir marinade, add more salt and black pepper to taste, add the chives. Cover the skillet with a lid and simmer the chicken over low heat for 35-50 minutes, depending on the size of the pieces. Test the dish occasionally by opening the lid and stirring the chicken, onion, and kefir sauce.

Ready! Chicken stewed in kefir in a frying pan turns out to be tender, juicy and slightly sour to the taste and consistency of the meat, so boiled rice, pasta or baked potatoes will be the best side dish. You don't need any additional sauce, just use whatever is left in the pan.

Recipe 3: marinated chicken fillet in kefir (with photo)

• Chicken fillet
• Kefir
• Garlic
• Salt, Spices (I use a mixture of dried dill seeds, bay leaves and black pepper, I grind them in the mill)

We will marinate fillet pieces a day before cooking. very convenient - today they marinated, tomorrow they came home from work, just threw them into the pan - dinner is ready.
So, cut the fillet into small pieces.

Chop the garlic, it is better not to crush it, but to cut it into large pieces.

We put the fillet in a container, fill it with kefir so that it covers the fillet, add garlic, salt and spices, mix.

Chop the onion into large rings.

We put it on top of the fillet.

We cover the container with a lid and put it in the refrigerator until tomorrow.

For cooking, add a little sunflower oil to a well-heated frying pan, spread the fillet along with the marinade.

Cook without a lid over medium heat, stir as soon as you feel the meat sticking to the pan.

The kefir should completely evaporate, the fillet should be slightly fried. It takes no more than 15 minutes in time. Our juicy slices are ready, bon appetit!

Recipe 4: chicken fillet marinated in kefir in the oven

The recipe is simple to "I can not":

• Chicken breasts.
• Kefir.
• Condiments. :)

Rinse the breasts, beat off a little and put in a deep bowl.
Pour with kefir (so that the chicken is covered), season with your favorite spices.
Let it stand for an hour, maybe less, you can not stand at all :) put in a preheated oven to 190 and forget about them for 40 minutes.

Everything is ready :) very juicy and tasty. And most importantly, a dietary dish ... I personally poured 1% with kefir this time ...

Recipe 5: stewed chicken fillet in kefir in the oven (with photo)

• Chicken breast - 600-800 g
• Kefir - 1 glass
• Dried herbs (dill, parsley, oregano, basil) - to taste
• Paprika - ½ tsp
• Ground black pepper - to taste
• Salt to taste

Wash the chicken breast, remove excess fat and films. Cut each fillet lengthwise into halves to make rather thin steaks. Beat the chicken lightly with a hammer on both sides. So that the chicken does not stain the kitchen, cover it with a film or a bag when beating it, so the pieces will not fly in different directions.

In a separate container, combine kefir, dried herbs, paprika, pepper and salt. Kefir can be used with any fat content, however I usually use 1% for a more dietetic. The spices that I use for the chicken are given as an example, but you can add your favorite spices.

Combine the chicken with the marinade and leave for at least 20 minutes. You can also leave the chicken in the refrigerator to marinate overnight, and cook in the morning. Pay attention to the fact that all the chicken breast pieces are evenly covered with marinade so that it is evenly soaked. If you marinate the chicken for a long time, for example, all night, it is better to add salt just before cooking, so the chicken will be juicier.

Brush a baking dish with a little vegetable oil and place the chicken in the dish right with the marinade. Spread the chicken in one layer.

Send the chicken to an oven preheated to 180 degrees for 1 hour.

For a more appetizing appearance of the chicken, 5 minutes before the end of cooking, you can turn on the overhead fire in the oven, so the chicken will turn out to be more ruddy.

Chicken baked in kefir is ready. Serve the chicken with any side dish of your choice. To maintain the dietary theme, a side dish of fresh or steamed vegetables is perfect for such a chicken.

Recipe 6: chicken fillet in kefir in foil in the oven

- chicken fillet - 2 pieces,
- kefir - 1 glass (fat content from 2.5% and above),
- salt,
- pepper,
- Provencal herbs.

First, wash thoroughly and dry the chicken fillet. After these simple preparations, sprinkle it with salt, ground pepper and Provencal herbs. In general, if you do not have Provencal herbs at hand, then you can use the seasonings at your discretion. However, it is better to choose something more natural and classic. White meat sprinkled with dried herbs looks prettier and more expensive than bright yellow chicken. And no one knows what they put in these popular "Chicken Seasonings".

We figured out the seasonings - now we take kefir. Fill our meat with a glass of kefir and let stand. It is kefir that will give our dish extraordinary softness. The minimum marinating time is 20 minutes.
You can even leave it in the refrigerator overnight.

We will cook the chicken in the oven. To do this, we transfer our meat to a baking container and fill it with the kefir in which it was marinated.

Cover the mold with foil and heat the oven to 200 degrees. After 20 minutes, we take out the form - and voila! Our unusually tender baked chicken breast in kefir is ready. If you want the chicken to acquire a golden brown crust, then 10 minutes before the dish is ready, open the foil.

Recipe 7: chicken fillet with kefir in a slow cooker

• chicken fillet - 700 gr;
• kefir - 500 ml;
• sour cream - 2 tablespoons;
• spices to taste;
• onions - 1 pc;
• garlic - 3 teeth.

Wash the chicken fillet thoroughly, dry and cut into portions. Place them in a multicooker bowl.

Cut the onions into half rings and place with the chicken. Mix everything, salt and pepper.

Close the lid and set the delayed start function to 1 hour. During this time, the chicken will be marinated. If your multicooker doesn't have this feature, just leave the fillets in the marinade.

Set the "Extinguish" program for 90 minutes. If you have a Multi Cook mode, set the time to 1 hour and the temperature to 160 degrees.

After a beep, your food will be ready.

Recipe 8: chicken fillet kebab in kefir (with photo)

1. Chicken fillet 1 kg
2. Onion 350 grams
3. Kefir (only not fat-free) 0.5 liter
4. Garlic 4-5 cloves
5. Salt to taste
6. Ground black pepper taste
7. Dried greens (dill, parsley, cilantro, etc.) taste

Make sure that the chicken is completely thawed before placing it in the marinade. It would be better if it warmed up to room temperature. But you just don't need to speed up the process using a microwave or hot water.
Rinse defrosted fillets with cool water, removing excess fat from it, if any. Then dry the chicken flesh with paper towels and place it on a board and cut into large cubes. Don't be too small! Remember that it should be convenient for you to place the pieces of meat on the skewers later.

Peel the onions, cut off the ends on both sides, and then rinse with cold water and dry. Cut the peeled onions into thick rings.

Peel the required number of garlic cloves as well as onions, rinse with cold water and dry. Then pass this fragrant ingredient through a special press.

Combine chicken, onion and garlic in a deep bowl. Pour with kefir, add salt, black pepper and dried herbs. Mix everything well. Now the most important thing: you need to let the chicken stay in the marinade for a sufficient amount of time. It's best to leave it all on 10-12 hours, but, as practice shows, 6 o'clock it is also enough. Therefore, send a plate of chicken marinated in kefir to the refrigerator and keep it there for the right time.

You can cook chicken kebab in any way that suits you. String it on a skewer and grill it on open coals or on the grill, or on the grill, or on the wire rack, you can still. Most importantly, remember that you need to cook meat not on the fire itself, but directly on hot coals, while making sure that nothing suddenly catches fire from dripping fat or wind.
Grill the chicken skewers until cooked through, turning it occasionally to prevent the meat from burning.

Chicken kebab in kefir is served immediately after cooking. You can use a knife to remove it from the skewers and serve on a plate, sprinkle with chopped fresh herbs, or you can eat it like that. It is very tasty with such a kebab to eat tortillas and all kinds of grilled vegetables, and any sauce that you just like will definitely suit.

Recipe 9: chicken fillet in kefir with potatoes in the oven

• chicken fillet - 2-3 pcs.
• potatoes - 0.8-1 kg
• kefir (or natural yogurt) - 250 ml
• garlic - 3-4 cloves
• onions - 1-2 pcs.
• tomato - 1-2 pcs.
• fresh dill - a couple of twigs
• salt, pepper - to taste

Rinse the chicken fillet with water and dry. Cut into small pieces (cut one fillet into 3-4 pieces). Season the chicken with salt and pepper to taste.

Peel the garlic and pass through a press, rinse and chop the dill greens. Add prepared garlic and herbs to kefir (or yogurt). Mix.

Pour the prepared kefir marinade over the chicken fillet and marinate for at least 30 minutes.

Meanwhile, peel, rinse and cut the potatoes into thin slices.

Peel the onions, cut into rings.

Rinse the tomatoes and cut into thin slices.

Grease a baking sheet, or a fireproof dish with high sides, with vegetable oil, put the potatoes first, salt.

Spread the marinated chicken fillet evenly on the potatoes (leave the kefir marinade).

Place the onion rings on the chicken.

Place the tomato circles last and pour over the remaining kefir-garlic marinade.

Place the baking sheet in the oven, preheated to 180-200 degrees, bake for about 50-60 minutes.

Serve hot, sprinkle with fresh chopped herbs on top. Chicken fillet baked with potatoes is ready!

Step 1: prepare the chicken breast.

To begin with, leave the chicken breast to rest at room temperature to thaw and warm up a little. Then rinse the meat, removing oily skin and bones with cartilage. Wipe off the resulting chicken fillet with disposable paper towels and cut into several large to medium sized pieces.

Step 2: marinate the chicken breast in kefir.

In a deep bowl, combine kefir and spices, that is, salt, black pepper and dried herbs. Then put the chicken fillet pieces in this marinade, mix and leave on 1.5 - 2 hours... If your kitchen is warm enough or hot enough, then it is better to put the meat in kefir in the refrigerator, if the room is cool, then leave everything on the table, just covering it with something.

Step 3: prepare the onions and green onions.

Once the time it takes to marinate the chicken is over, start preparing the onions. Onions need to be peeled, rinsed under cold water and cut into small cubes or thin half rings. Rinse the green onions thoroughly with warm or hot water and chop into small pieces.

Step 4: cook chicken in kefir in a skillet.

Heat a frying pan with sunflower oil in it. Place the onion pieces in the oil and fry them until light golden brown. Then use a spatula to push the fried onions aside and place the chicken pieces in the center of the pan. Leave the marinade in the plate for now. Saute the meat and onions over medium heat until most of the liquid has evaporated.


Reduce the heat, pour out the remaining kefir marinade, add more salt and black pepper to taste, add the chives. Cover the skillet with a lid and simmer the chicken over low heat for 35-50 minutes, depending on the size of the pieces. Test the dish occasionally by opening the lid and stirring the chicken, onion, and kefir sauce.

Step 5: serve chicken stewed in kefir in a skillet.

Chicken stewed in kefir in a pan to taste and meat consistency turns out to be tender, juicy and slightly sour, therefore the best side dish will be boiled rice, pasta or baked potatoes. You don't need any additional sauce, just use whatever is left in the pan.
Bon Appetit!

Instead of kefir, you can use sour cream, but in this case, the meat will turn out without a slight sweetish-sour taste.

If you like garlic, then you should definitely add it to the marinade by passing the cloves through a special press or wiping them. Dry garlic goes well with this dish in the same way.

The amount of seasonings and the choice of spices can be different and completely depends on your taste and desire, so add what you like and what you think suits the given dish.

Chicken meat can be cooked in a variety of ways. Its taste is good both boiled and fried, and stewed, and baked. The only drawback is that sometimes it comes out a little dry. Chicken in kefir is the ideal solution to this issue. Meat marinated in this way always turns out juicy and tender. In addition, it can be baked, stewed, or simply fried at home in a pan, at least on the grill in nature.

Chicken in kefir in the oven

The whole carcass or individual parts are very often baked in the oven. Dishes turn out to be healthier and more delicious than fried in a pan in a large amount of oil. Many people like to use mayonnaise as a marinade, but chicken in kefir baked in the oven comes out even more interesting in taste.

Ingredients:

• legs - 1.5 kg;
• ground black pepper;
• seasoning;
• turnip onions - 1 pc.;
• fresh herbs - 50 g.

Preparation

1. The legs are thawed naturally, without using a microwave oven, cut into several parts, rubbed well with salt and seasoning, put in an enamel container, add finely chopped dill, chopped onion in half rings, pour in a kefir product and stir well.
2. The container is closed with a lid and placed in the refrigerator for at least 2 hours. If time permits, you can leave it overnight.
3. Then they put the marinated legs into a prepared form and at 200 degrees the chicken baked in kefir will be ready in 1 hour.

Chicken in kefir in the oven with potatoes

Chicken marinated in kefir and baked with potatoes is a great option for a quick dinner or lunch. Conveniently, 2 dishes are cooked at the same time - both a side dish and meat. The thighs are obtained with an appetizing crust, and the potatoes, soaked in marinade and the juice that the thighs release when baked, comes out soft and tasty.

Ingredients:

• potato tubers - 500 g;
• hips - 4 pcs.;
• cherry tomatoes - 2 pcs.;
• fermented milk product - 400 ml;
• salt;
• ground black pepper.

Preparation

1. First, a kefir marinade for chicken is prepared: pepper is put in the base for the marinade, salt to your liking and stir well.
2. Cut the peeled potatoes into wedges, place them in a baking dish, add some salt and season with black pepper.
3. Cherry tomatoes are cut into 4 pieces and also laid on top. Next, place the pickled thighs, pour the rest of the sauce and bake the chicken in kefir with vegetables for 40 minutes at 200 degrees.

Chicken in kefir in a pan

Chicken in kefir, in a pan, the recipe for which is presented below, turns out to be soft and juicy. The first time you don't understand that this is a breast, because it often turns out to be rather dry. From the number of ingredients specified in the recipe, you will get 2 servings.

Ingredients:

• breast - 1 pc.;
• large onion - 1 pc.;
• dried herbs - 1 tsp. bed.

Preparation

1. Skin and bones are cut from the breast. Wipe the pulp with paper towels and cut into cubes.
2. In a deep bowl, mix the liquid base for the marinade with seasonings, add salt to taste.
3. Fillets are dipped in the resulting sauce and left for 2 hours.
4. The onion is finely chopped.
5. Warm up the oil, place the onion and fry it until golden brown. Then it is pushed aside, the marinated fillet is laid out and fried until almost all the liquid has evaporated.
6. Reduce the fire, pour out the remaining sauce, cover and stew the chicken in kefir for about half an hour over low heat.

Chicken fillet in kefir

Before frying, the chops are dipped in batter and breaded, then they turn out to be more juicy, and the crust when frying will come out appetizing.

Ingredients:

• fillet - 600 g;
• fermented milk drink - 500 ml;
• wheat flour - 150 g;
• eggs - 3 pcs.;
• seasonings.

Preparation

1. Fillets are cut across the fibers into pieces up to 7 mm thick, gently beat off, add salt to taste.
2. After that, a batter is prepared on kefir for chicken: the eggs are beaten with a whisk with the addition of spices and salt. Pour in a liquid base, slowly introduce sifted flour and stir thoroughly so that there are no lumps.
3. The workpieces are lowered into the resulting mixture, and then fry for 5 minutes on each side.
4. Cooked chops can be laid out on napkins to get rid of excess fat.

Chicken in kefir with garlic

Chicken stewed in kefir, the recipe for which is presented below, is striking in its simplicity. By using the minimum amount of available products and not wasting a lot of time, you can get an appetizing and also low-calorie dish.

Ingredients:

• fillet - 700 g;
• fermented milk product - 500 ml;
• garlic - 3 cloves;
• fresh dill - 1 bunch;
• pepper.

Preparation

1. A fermented milk drink is poured into a deep bowl (the fat content can be any, the main thing is not to use a fat-free product), salt, pepper, add chopped dill and garlic. Chicken is poured into the resulting marinade, stirred and kept for half an hour.
2. They are placed in a cauldron, poured over with sauce, covered with a lid and stewed over low heat. After half an hour, the chicken in kefir will be completely ready for serving.

Chicken in kefir in a slow cooker

Chicken in kefir, the recipe for which is posted below, is cooked in a slow cooker. With its help, you can get interesting dishes without watching the cooking process itself. If there is no time at all, you can put your shins in the bowl of the device, set the timer for 30-60 minutes and leave. This time is enough for the product to marinate, and only then the baking process itself begins.

Ingredients:

• shins - 6 pcs.;
• fermented milk drink - 200 ml;
• large onion - 1 pc .;
• spices.

Preparation

1. The washed and dried drumsticks are rubbed with salt and spices, onion rings are added, poured over with a fermented milk base and left to marinate.
2. Place the drumsticks in a multicooker bowl, set the "Baking" mode. In half an hour, the chicken in kefir will be ready.

Chicken stewed in kefir in a multicooker is an excellent dish that is suitable even for baby food. it comes out not dry, but very juicy, and thanks to the spices, it is also tasty and aromatic.

Ingredients:

• breast - 1 pc.;
• fermented milk drink - 200 ml;
• seasonings.

Preparation

1. Cut the breast into pieces and place in a bowl, salt and pepper. Pour in a fermented milk product and stir thoroughly. Leave for at least half an hour.
2. Then put the whole mass in a multicooker pan and cook in the "Stew" mode for 40 minutes.

On kefir, the recipe for which is waiting for you below, will amaze those who do not like to use chicken for grilling on coals. They believe that it is not suitable for this due to dryness. In this case, the kebab will turn out to be tender and juicy, thanks to the preliminary soaking of the chicken.