Chicken fillet - a product that is combined with all ingredients, such meat is tasty, tender and soft, if properly pickled and cooked.

And it may well become a low-cost central picnic table dish.

Thanks to various marinades, which are prepared surprisingly easily and simply from the most affordable products, you can relax and eat a juicy and really tasty budget kebab.

Chicken fillet skewers - secrets of the right marinade

1. Chicken marinade differs from marinades for other types of meat in that its main task is to saturate the meat with a variety of tastes and aromas. In the case of beef or pork, marinade acts as a fiber softener, but in the case of fillet it is not necessary, because it already cooks quickly, it turns out gently. Therefore, do not rush to pour vinegar, do not be afraid to experiment with marinades based on honey, sauces and even fruits. No matter how you pickle the fillet, it will turn out tender and tasty.

2. The advantage of chicken kebab is that the meat is pickled very quickly. Sometimes two hours is enough for it to be saturated with all the necessary ingredients. This means that you do not need to pickle chicken on the eve of a picnic, you can do it before the trip to nature.

3. Refrain from using table vinegar, it does not soften the meat and certainly does not make it more tender and juicier, this ingredient covers the fibers, making them tougher. If you like the specific acidity of this product, then choose for pickling balsamic or wine vinegar.

4. Do not use mayonnaise for fillet marinade. Perhaps this method of pickling is the fastest and easiest, but it is harmful, both for the body and for the figure. During the heat treatment, mayonnaise emits all the harmful substances that are part of the composition. If you cannot deny yourself the pleasure of eating chicken in your favorite marinade, make mayonnaise yourself from mustard, yolks and olive oil. The taste is the same, but the benefits are obvious.

5. Use not only fillets, legs or wings for cooking chicken kebabs, but also offal, for example, hearts or liver. They marinate even faster than meat; they turn out to be just as interesting and tasty.

6. Serve the chicken skewers with light, non-stomach-heavy appetizers: fresh vegetables, herbs, baked vegetables.

Recipe 1. Kebab in kefir

Ingredients:

2 kg of chicken;

Liter of kefir;

50 grams of parsley;

Two large onions;

Salt pepper;

5-6 cloves of garlic.

Cooking method:

1. Wash the fillet, dry it slightly and cut into medium-sized portions.

2. Grind the salt with chopped garlic into the pulp, rub the prepared meat resulting from the mixture.

3. Put the chicken in a bowl, sprinkle with pepper, mix with onion rings.

4. Pour kefir into the meat with spices, making sure that it completely covers all the pieces.

5. Remove the kebab from the chicken for 2-3 hours in the refrigerator, setting oppression on top.

6. Cook the chicken over an open fire or in the oven.

Recipe 2. Chicken skewers in soy sauce

Ingredients:

One and a half kilograms of chicken;

120 ml of soy sauce;

1.5 tbsp. l honey;

3 tsp grated ginger;

4 cloves of garlic;

70 ml of sesame oil.

Cooking method:

1. Salt the prepared meat and set aside for 15-20 minutes.

2. While the meat is soaked, prepare the marinade. Melt the honey in any convenient way to a liquid state, cool.

3. Mix soy sauce with honey and sesame oil.

4. Ginger root cleaned with a knife and rub on the smallest grater, add to the honey mixture.

5. Peel the garlic, pass through a press, and spread it in the marinade.

6. Thoroughly mix all the ingredients in a deep bowl.

7. Put salted meat in the prepared soya marinade, mixing well, rubbing the mixture into each piece.

8. Remove for 2-4 hours in a cold place.

9. We cook barbecue on hot coals, periodically turning over, about 20 minutes.

Recipe 3. Chicken skewers in beer

Ingredients:

Two kilograms of chicken breast;

0.75 liters of beer;

Two onions;

Salt, oregano, pepper.

Cooking method:

1. Thoroughly rinse the chicken breast, remove the skin and bones, cut the fillet into small pieces, but at the same time, do not cut it. We make it so that the meat can be planted on a skewer.

2. We clean both bulbs and cut into thick rings.

3. Rub the pieces of meat with a mixture of oregano, salt and pepper.

4. Put the chicken in a bowl, sprinkle the onion on top. Pour beer.

5. Pickle for at least 2 hours.

6. We cook kebabs of fillet marinated in beer in the traditional way: on a charcoal grill or over an open fire on a fire.

Recipe 4. Chicken skewers in mineral water

Ingredients:

Two chicken breasts (approximately 1 kg);

Large onion;

60 ml of vegetable oil;

Liter of mineral water;

Spices, salt;

Two tablespoons of lemon juice;

Parsley greens.

Cooking method:

1. Cut the prepared, washed and dried fillets in portioned medium slices.

2. Wash the lemon, cut in half, squeeze the amount of juice we need.

3. Peel the onion and cut into large rings.

4. Put the breast on the bottom of the bowl, lay the onion on top.

5. Sprinkle meat with spices, salt, pour lemon juice on it. Mix.

6. Fill with vegetable oil and mineral water, pickle for 4 hours.

7. Put the marinated chicken kebabs on skewers, alternating meat with onion rings, fry on all sides for 5 minutes.

8. You can cook kebab and home. We put meat on moistened wooden skewers, cook 15-20 in an oven preheated to 210 degrees.

9. Serve with fresh herbs. If you wish, ready-made meat can be sprinkled with lemon juice, this will give the chicken a gentle acidity and additional aroma and taste.

Recipe 5. Chicken skewers in apple and lemon marinade

Ingredients:

800 grams of chicken fillet;

Two tablespoons of apple brandy;

Two sweet and sour apples;

100 ml of vegetable oil;

One lemon;

A tablespoon of sugar;

Salt, spices.

Cooking method:

1. Wash the lemon, gently rub the skin on a grater, trying not to touch the white part. We only need the zest.

2. Squeeze the juice from the remaining pulp of the lemon.

3. Mix the zest with lemon juice, add apple brandy, pour spices, salt, sugar, pour in vegetable oil. Mix.

4. Cut the fillet in portions into a fragrant marinade, mix. We remove for 3-5 hours in a cold place.

5. Two apples of mine, cut into 4-6 parts, depending on the size of the fruit, cut the core, sprinkle with lemon juice.

6. String apples and chicken on skewers or thin skewers.

7. Lubricate skewered products with marinade, cook in the oven or on the grill for 15 minutes.

Recipe 6. Dietary skewers of chicken with Provencal herbs

Ingredients:

A kilogram of chicken breast;

Three onions;

Half a lemon;

Two glasses of classic yogurt;

A tablespoon of provence dried herbs.

Cooking method:

1. Cut the breast, cutting off the bones and the skin, leaving only the fillet. Wash, dry, cut into large cubes.

2. Cut the peeled onion into half rings, put it in a bowl, wrinkle with your hands.

3. Lay the chicken on top, sprinkle everything with spices, salt and Provence herbs.

4. Rub the zest of the lemon onto the kebab. Mix everything well.

5. Pour the fillet with yogurt. Leave the meat in a cold place for 3 hours.

6. Fry the prepared kebab of chicken on hot coals from all sides until cooked.

Recipe 7. Chicken skewers with garlic and paprika

Ingredients:

Half a chicken fillet;

Three tablespoons of olive oil;

One lemon;

A teaspoon of paprika;

Two tablespoons of wine vinegar;

A pinch of dried onions;

Spices, salt;

Two cloves of garlic;

Two tablespoons of mayonnaise.

Cooking method:

1. Pour wine vinegar, olive oil, juice of one lemon into a bowl of a suitable size. Mix.

2. Add paprika to the marinade, it will give the chicken a bright rich color and a pleasant taste.

3. Here, we spread the finely chopped or minced garlic.

4. Add dried onions and mayonnaise.

5. Salt and pepper to taste.

6. Cut the chicken fillet into small pieces, put the meat in the marinade, mix by hand, rubbing the mixture into each piece of chicken.

7. We put the oppression on top, remove the chicken for an hour in the refrigerator.

8. We put the kebab on metal skewers or on wooden skewers, cook on hot coals or in an oven heated to 200 degrees.

Recipe 8. Chicken skewers with zucchini and feta cheese

Ingredients:

One chicken breast per 550-600 grams;

Two zucchini;

Chives;

Salt pepper;

100 grams of feta cheese.

Cooking method:

1. We wash young zucchini with small seeds and thin skin under running water, cut it into circles no more than one centimeter wide.

2. Chicken fillet, removed from the breast, cut into approximately the same pieces as the zucchini.

3. Salt and pepper the meat, set aside for 10 minutes.

4. Tightly string on skewers alternately circles of zucchini and pieces of meat, putting between them a small piece of feta cheese.

5. Sprinkle the kebab with the remaining cheese, rubbing it on a grater. Carefully wrap the part of the skewer where the products are located with foil.

6. Cook over hot coals for half an hour, not forgetting to turn over.

7. Cool the prepared kebab of chicken fillet, remove the foil, brown on all sides over the same coals.

Chicken fillet skewers - tricks

Thanks to these little tricks, you will be able to avoid common mistakes when cooking chicken skewers:

Do not use a whole chicken carcass for barbecue, take only the same parts: fillet, drumsticks, chicken legs, wings. Thus, your meat will be pickled and cooked evenly. And it will not work out such that, for example, the legs are not yet ready and bleed, and the fillet has already dried out. If you still want to use a whole chicken or chicken to cook meat on a fire or in the oven, pickle the whole bird and cook it without cutting it.

Be sure to use oil (vegetable, olive), dairy products (kefir, yogurt), lemon for marinating. Thanks to these products, during pickling, the meat sets on the outside, leaving all the juices inside. This allows the chicken to remain soft and juicy.

In no case do not pickle frozen fillet, if there is not enough time at all, it can be thawed in the microwave, but it is better to do this on the eve of a picnic. Frozen chicken simply does not absorb the aromas and tastes of spices and other additives, as a result of which the meat will turn out to be tasteless.

Chicken breast kebabs always turn out to be tender and tasty. Cooking them is very quick and easy, take note of these recipes.

Chicken breast is one of the most important diet foods.

However, this does not mean at all that you can cook it only with the help of boring cooking.

An excellent recipe is a skewer of breast in marinade, cooked directly in the oven or barbecue.

This kebab is an excellent alternative to fatty mutton or pork.

Whatever method of pickling is used, the breast will retain its useful dietary characteristics as much as possible.

This dish can be eaten by children, and losing weight, and people who have problems with the gastrointestinal tract.

In general, this is a universal dish, and it can be made for every taste. Skewers work equally well, both on an open fire, and in the oven or in a pan.

And so many methods of pickling do not exist, perhaps more than for any type of fried dishes.

Secrets of charcoal grilling technology

Now about the technology of frying over an open fire or grill.

The breast is very tender, it does not require a long cooking process, otherwise it will dry out and lose its juiciness.

However, coals still need to be heated very well.

On such coals, the pieces will not have time to dry out.

To warm up properly, it takes 2-3 minutes, after which you can start to turn over periodically. Marinade allows the juice to remain inside the meat cubes, which makes its composition more appetizing.

Duration of frying - 10-12 minutes, no more. In hot coals, you can bake potatoes as a side dish: it will turn out quickly and tasty.

Chicken skewers in honey mustard marinade

One of the most popular recipes today: kebab in a honey mustard marinade.

Cooking will not take more than 45-50 minutes.

Essential Ingredients:

• chicken breast;
• kefir exclusively 3.2% fat;
• ketchup without additives;
• granular mustard;

Cooking order:

1. We rinse the breast, remove the skin from it and cut into large enough identical pieces.
2. In a separate container, in equal proportions, mix melted honey and mustard.
3. Add ketchup in proportion: for 1 spoon of ketchup 5 tablespoons of a mixture of honey and mustard.
4. Pour kefir in such a way that the whole composition resembles liquid sour cream in consistency.
5. Add the meat slices and leave to marinate for 2-3 hours. A little trick: if you cover the container with cling film, the composition will be soaked even better, the finished dish will be softer.
6. After marinating, put pieces on wooden skewers (if cooked in the oven) or on skewers (when cooked on a fire).
7. Preheat the oven to 180 ° C, bake for 40 minutes, fry on the fire until cooked.

Serving such yummy is best with fresh vegetables or baked potatoes.

With soy sauce, lemon and mayonnaise

An equally interesting option is a pickle in soy sauce, mayonnaise with lemon.

The cooking technology is very similar to the previous one:

1. We mix all the ingredients of the marinade, put in it coarsely chopped breasts and leave it under the film for 2-3 hours.
2. Then we string the ingredients in this order: breast, fresh cherry tomato, breast, etc. The tomato will give the dish freshness and juiciness.
3. Preheat the oven at 180 ° C and leave the meat cubes on skewers there for 30 minutes, fry on an open fire for 15 minutes.

Do not overdo it! If white juice begins to stand out, then everything is ready and you can get it out of the oven or remove from heat.

Barbecue with vegetables

A very unusual "summer" or "summer" option is with vegetables.

For this recipe we will need:

• sour cream 35% fat;
• tomato sauce;
• chicken breasts;
• greenery;
• onion;
• tomatoes
• sweet pepper.

We make marinade: mix sour cream, tomato sauce, herbs, add salt, pepper and other spices to taste. Cut the breasts into large enough pieces and leave in the marinade for 2-3 hours. At this time, cut the tomatoes, onions and peppers.

When the meat is marinated, we put the ingredients on the skewers in the following order: tomato, meat, onion, meat, pepper, meat, etc.

Be sure to pour the remaining sauce on meat and vegetables. The result is a dish with delicious grilled vegetables and an incredible aroma.

For a more complete picture, you can add potatoes in a rustic way.

Skewers of chicken breast in a pan

The fastest recipe is barbecue in a pan.

We use ingredients similar to the previous recipe, but we replace sour cream and tomato sauce with vinegar and add olive oil.

Cooking method:

1. In this recipe we pay special attention to onions: we need it to turn out crispy. To do this, cut it large, pour 100 ml of water and 50 ml of vinegar and leave to marinate for 15 minutes.
2. Dice the chicken, add salt, pepper, spices to taste and olive oil.
3. Coarsely chop the remaining vegetables.
4. We string all the ingredients on skewers in the following order: onion, chicken breast, pepper, breast, tomato.
5. We heat a dry frying pan (an ideal grill pan), put skewers on it and fry on all sides.

We check the preparedness as standard: if white juice starts to stand out, the meat is ready. Serving such kebabs is best with a salad of fresh vegetables.

Chicken breast skewers with honey

If you like sweets, you are guaranteed to enjoy the next marinade.

Ingredients:

• chicken breasts;
• soy sauce;
• vegetable oil;
• garlic;
• tomato paste or ketchup;
• spices, salt, pepper to taste.

The cooking is very simple: mix honey, soy sauce, chopped garlic and ketchup, or tomato paste, add salt, pepper and other spices.

We cut the breasts into large square pieces, drop them into the marinade composition. We leave to marinate in the refrigerator for 2-3 hours.

After this time, we string the pieces onto skewers and send to the oven preheated to 200 ° C for 40 minutes.

Skewers are obtained with a delicious ruddy and crispy crust.

A little secret: to prevent the pieces from drying out, first you can cover the container with baking foil, and 5-10 minutes before the end of cooking, open so that the pieces are browned.

What to serve with chicken kebab?

For a barbecue of this type, rice is the best side dish. When serving, pour it over the remaining sauce. Surely, you just fall in love with this culinary masterpiece.

As you can see, chicken breast kebab is not necessarily a diet dish. This is a huge variety of cooking options.

No recipe will take more than 40 minutes of cooking, except, of course, the pickling process. Any of these recipes will appeal to every member of the family.

The main rule that you must adhere to is to ensure that the barbecue does not dry out.

Greetings, dear readers. On the street there are warm days, the weekend has appeared on the horizon, you can have a good rest with family or friends. Let's make chicken skewers. If you are reading this article, perhaps look for a sort of recipe so that the meat is not dry and hard.

Or maybe just tired. In any case, chicken skewers will diversify your taste sensations. But before, traditionally, fillet, brisket or thighs are taken from chicken meat for barbecue. There is more meat, it is well pickled, but if it is not cooked correctly, the kebab is dry.

Of course, in pork there is fat that gives juiciness, in chicken it is not. Therefore, juiciness must be given during pickling. Below are some of the best recipes, not only Runet, but also our own.

Honestly, before they thought that chicken kebabs - a budget option and nothing more. But no, we just didn’t know how to cook it)))). Plus, chicken is a dietary dish, and such meat is pickled faster than lamb or. In general, let's get started, first we will pick up the meat.

Choose chicken for barbecue.

So, to get a delicious kebab, it is important to know how to choose the right chicken. Of course, a great dish will come from homemade, meaty chicken. If you don’t have one (and nowhere to buy), it is best to buy products from trusted companies.

For barbecue, it is preferable to take chilled parts of the bird. Meat from freezing loses some useful properties and taste. However, if you have only chicken from freezing, do not worry. Thaw it properly and everything will be fine. We perform this operation on the lower shelf of the refrigerator or in cold water.

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

Never use a microwave or hot water to speed up the process! Shish kebab in this case will be rubber and tasteless.

We prepare meat for barbecue.

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

If you bought ready-made parts - fillet, thighs or drumstick (I prefer such a variant and advise you ...), no special preparations are needed - just wash the meat and choose the appropriate utensils for the starter. And I do not advise taking aluminum or plastic containers. Enamel, glass or ceramic is perfect.

Now that everything is ready, we’ll tell you how to marinate the chicken so that the kebab is soft and juicy.

Marinade with mayonnaise and garlic.

These are the most popular marinade options with us. And most likely everyone knows how to cook it. For cooking, you can use any parts of the chicken, and we will use chicken nuggets. 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.

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

We will need:

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

Wash and chop the chicken into 6-8 parts.

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

Place garlic plates under chicken skin.

Then grease the slices with mayonnaise mixture.

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

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

We eat with pleasure.

Classic marinade with vinegar.

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

Ingredients:

• Chicken fillet - 1 kg;
• Onions - 2 heads;
• Vinegar 9% - 1 tablespoon;
• Salt and ground black pepper to taste.

We wash the chicken fillet in water, then cut into medium pieces and put in a pan.

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

Then we cover it with a tight lid and put it in the refrigerator for one hour so that the meat stands and soaks with all the ingredients added to it.

After cooking on coals, pouring with our marinade. That's it so quick and easy, bon appetit!

Skewers of chicken on mineral water (video).

We have one incident. They wanted to make barbecue from chicken, and this idea arose spontaneously. There were all the ingredients in the refrigerator, they wanted to make a marinade on vinegar. But vinegar itself was not there.

But they found a simple recipe for marinade on mineral water. We tried it, we liked it, we suggest you try it. See:

Diet skewers of chicken (on wine with onions).

This marinade will turn chicken fillet into a culinary masterpiece. All sources indicate that it is important not to take any acids to marinate the breast. Nevertheless, once having prepared barbecue according to such a recipe, I was surprised - the fillet turned out to be juicy, spicy and soft.

We will need:

• Chicken fillet - 1 kg;
• Dry white wine - 1 glass;
• Onions - 2 pieces;
• Olive oil - 1 tablespoon;
• Garlic - 2 cloves;
• Dry paprika, black pepper to taste.

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

Chop the onion into rings, chop the garlic. Already cut fillet in trays is ready for frying. We will make a small incision in each piece. Why, I will explain below.

We put our chicken in the wine, add onion and garlic, olive oil. Leave for 2 hours.

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

Kefir marinade.

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 content - 500 ml;
• Onions - 1 kg;
• Parsley - a bunch;
• Spices - any for barbecue or chicken - 1.5 - 2 tbsp. spoons;
• Salt, pepper - to taste.

Wash and dry the meat with paper towels.

Cut the onion into thin half rings. Try to cut it as thin as possible, there will be more juice and it will nourish each meat piece more strongly with its juice.

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

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.

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.

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.

Add a teaspoon of salt and pepper to taste.

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.

Step 8

The pieces are large, so let them 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.

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.

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.

Ready kebabs served with chopped onions, you can pre-pickle 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.

Fast marinade for barbecue (video).

Here's another quick marinade recipe. In fact, chicken kebabs are always quickly made. But among the marinades there are quick recipes.

If you want a delicious kebab and very fast, then choose chicken. After a couple of hours, you can enjoy delicious barbecue.

Kebab marinade with soy sauce and ketchup.

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

Ingredients:

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

Wings are washed in running water, dried with a paper towel and laid out in a suitable bowl.

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

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

Juicy BBQ chicken in the oven (video).

If you want a delicious barbecue, but in nature in any way, you can cook a barbecue in the oven. Watch and try. With this marinade, you can also cook chicken kebab on charcoal.

Spicy skewers of chicken wings with sauce.

I really like spicy, especially spicy chicken skewers. Of course, the spouse does not favor such a hobby and have less to eat spicy, but .... It's so delicious! With foam, in nature ... In general, this recipe is one of my favorites, and when we move out into the countryside as families, it’s obligatory for men to make one batch on such a marinade.

We will need:

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

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

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

The sauce is ideal for such a kebab - mix natural yogurt with a teaspoon of mustard plus a lot of chopped greens.

Fry chicken skewers and eat with sauce, just an overeating.

Lime and greens marinade.

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

Ingredients:

• 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.

Who does not like Cilantro, you can remove it altogether or use parsley, which is also very tasty.

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

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

Peel and chop the onion into large rings.

Put meat and vegetables in a bowl and mix.

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.

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

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

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.

Tips for cooking kebabs from chicken, from personal experience.

I always add salt to the marinade. Everywhere they say that it draws moisture and the meat will turn out to be dry. Once I followed this advice and failed (the authority of the barbecue was undermined ...), the chicken turned out to be completely unsalted inside. So I put salt in the marinade right away. The chicken will take salt as needed, and the rest of the ingredients will prevent the chicken from becoming dry.

Never peel off the skin! Otherwise, the kebab will be dry. Even if you do not eat it, be sure to leave the skin during pickling and frying. It is she who will give fat, which saturates the meat and retains moisture inside.

Another secret - if you don’t have time to properly marinate the meat, but really want the kebab, then place garlic sliced \u200b\u200binto thin slices under the skin. The meat is saturated with aroma and it will turn out much tastier. So you can fry the barbecue in haste.

As mentioned above, it is necessary to choose the right dishes for pickling. I have a ceramic saucepan, you can take an enameled, glass, but not plastic or aluminum!

Breast is not pickled for long - just two hours. With overexposure, it can become dry. But the rest of the parts can easily spend the night in the refrigerator. It is best not to cut the fillet into small pieces.

That’s all we have, bon appetit. Write your comments below, join us in Odnoklassniki and support us on our channel in Yandex.Zen. For now, bye and see you all.

Chicken skewers: the most delicious chicken marinades, so that the meat is juicy and soft.  updated: May 4, 2018 by: Subbotin Pavel

Chicken skewers can be prepared in different ways. It can be fried on hot coals in nature or baked on skewers in the oven, can be browned to a crust in a barbecue or cook in a pan. Each time, only one thing remains unchanged - everyone’s favorite taste of chicken in a fragrant spicy marinade. In this article we will look at how to cook delicious chicken kebabs and the most delicious marinade recipes.

  How to cook a delicious chicken kebab

It is important to understand that from different parts of the chicken carcass you will get different kebabs.

Skewers of chicken breast will be non-greasy and tasty, but for this part you need a good marinade, which will make the meat soft and juicy, as it does not contain any fat. But at the same time, the marinade for barbecue should contain any oils, since any oil will cover a piece of chicken with a thin film that prevents the precious juice from flowing out.

Skewers of chicken thighs will be soft and juicy, because these pieces contain natural fat and the thickness of the meat will not allow it to dry too quickly when cooking on open charcoal. Also, hips are conveniently planted on skewers. If you leave the skin in place, it will become ruddy and crispy, and it will also help keep the meat inside from drying out. But you have to forget about the diet for a while.

Chicken drumsticks are slightly smaller than the hips, but also tasty. If you are a lover of dark chicken meat, then this is a great option, as the portions are the same size, not too fat and not too dry. They are pickled quickly enough and it is convenient to eat outdoors without cutlery.

Chicken wings are the most difficult to fry on skewers, but it is very convenient on the grill. If you use spicy and spicy marinades, you get an amazingly tasty beer snack. Remember everyone's favorite barbecue wings, which are on the menu of almost all beer restaurants.

When cooking chicken kebabs, it is important to remember that chicken cannot be marinated for too long, as it becomes tough from this. It is enough 1-2 hours in the marinade for soft chicken meat to acquire the desired aroma and taste.

If you bought not fresh chicken, but frozen, do not defrost it in the microwave or on the table, do it slowly in the refrigerator. It will also help the meat stay soft.

When dividing the chicken into pieces for frying, make them the same size. Keep in mind that because of the bone in the middle, some pieces may fry longer than those without bone.

If you salt the chicken meat not during pickling, but before laying it on a fire or pan, then the meat will be juicier, since salt draws out the liquid.

The readiness of the chicken kebab is checked by cutting one of the pieces, the meat juice should be transparent, and the bone should lose its reddish-brown tint. The meat should be easily separated from the bone.

And now we’ll go in for marinades for the most delicious chicken kebab.

  Chicken kebab marinade with onion

Not everyone knows that pickling chicken in vinegar is not a good idea. Acid makes soft meat tough, which can ruin your chicken kebab even before you put it on the grill.

If you want to make the meat tender and soft even more, then an excellent marinade recipe is onion marinade.

Per kilogram of chicken meat you will need:

• 2-3 large onions,
• mustard - 2 tablespoons,
• vegetable oil - 2 tablespoons,
• salt to taste.

Combine the butter, mustard and pepper, then mix the chicken pieces with this mixture so that it spreads evenly.

Cut the onion rings or grate it (you can use a meat grinder or a blender), this will make it possible to stand out a large amount of onion juice, which will perfectly marinate the meat and make it soft.

Add chopped onion to the chicken and mix again. Put marinated in a sealed container in the refrigerator for at least an hour. The longer it is pickled, the softer the meat will be.

Mustard and onion marinade will give chicken skewers a very spicy taste and mouth-watering aroma. Serve with vegetable salads and herbs.

Chicken marinade with soy sauce

Depending on whether you like the sweetish or spicy taste, there are several different soya pickles.

  Soya mustard marinade for chicken

• mustard - 1 teaspoon,
• olive oil - 3 tablespoons,
• garlic - 2 cloves,
• ground black pepper - 0.5 teaspoon,
• salt - 0.5 teaspoon.

This amount of marinade is enough for about a kilogram of chicken, if you cook more, then increase everything proportionally. In soya marinade, chicken should not be pickled for too long, as it has a very rich taste. One hour will be enough.

  Soya Honey Chicken Marinade

This marinade mixes the salty taste of soy sauce, sweet honey and the spice of a variety of spices. Chicken shish kebab in such a complex marinade turns out to be tender and simply melts in the tongue, and you will remember the taste for a long time.

• soy sauce - 1 tablespoon,
• liquid honey - 2 tablespoons,
• vegetable oil (preferably olive) - 3 tablespoons,
• coriander - 0.5 teaspoon,
• basil - 0.5 teaspoon,
• black pepper - 0.5 teaspoon,
• salt - to taste before cooking barbecue.

In such a marinade, chicken can not only be fried on charcoal, but also baked in the oven.

  Soya Tomato Chicken Marinade

This is a very unusual marinade, but if you try it you can not forget it for its aroma and spice. All your relatives and friends will beg for the secret of this incredible spicy and spicy chicken.

• soy sauce - 1 tablespoon,
• tomato paste - 2 tablespoons,
• hot red pepper - 0.5 teaspoon,
• seasoning Hops Suneli - 1 teaspoon,
• olive oil - 1 tablespoon,
• honey - 2 teaspoons,
• salt to taste before cooking.

Chicken skewers in this marinade will be very soft and juicy, it is enough to marinate for 1 hour. But when cooking, it is necessary to ensure that the temperature of the coals or stove is not too high, since the tomato component of the marinade will burn on high heat and turn black, acquiring a slightly bitter aftertaste. To avoid this, let the coals cool down a bit, and set the oven to no more than 200 degrees. But believe me, a slightly longer preparation will be worth it when you try the result.

  Kefir chicken marinade

Chicken skewers marinated in kefir are usually very tender and without excessive pungency, a light milk flavor gives it a special flavor. Preparing such a marinade is very simple.

• low fat kefir - 2 cups,
• garlic - 3 cloves,
• lemon juice - 2 tablespoons,
• red pepper - 0.5 teaspoon,
• thyme - 0.5 teaspoon,
• salt to taste.

Mix all the spices in kefir and pour meat on the marinade, let it brew for the necessary time. Such a marinade can be left overnight. Cook the kebab until the crust is browned. Serve with fresh cilantro.

Kefir can be replaced with natural yogurt.

Chicken BBQ marinade with mayonnaise

The most popular and simple recipe for cooking marinades for chicken kebab. You can use a wide variety of spices with mayonnaise, including ready-made sets that are sold in the store. Cooking does not take much time, and even a schoolboy can cope with pickling.

Here are some tasty options.

  Chicken Mayonnaise and Ginger Marinade

• mayonnaise - 200 grams,
• ground ginger - 2 teaspoons,
• garlic - 3 cloves,
• black pepper - 0.3 teaspoon,
• salt - 1 teaspoon.

Pickle for an hour in a cool place. Warm before cooking. Suitable for chicken, as well as for legs and wings. You can bake chicken breasts in the oven by wrapping in foil.

  Spicy Mayonnaise Chicken Marinade

• mayonnaise - 200 grams,
• onions - 2 pieces,
• garlic - 3 cloves,
• black pepper - 0.3 teaspoon,
• marjoram - 0.3 teaspoon,
• zira - 0.3 teaspoon,
• coriander - 0.3 teaspoon,
• salt - 1 teaspoon.

Combine all the spices and mayonnaise in a separate cup. Cut the onion into rings and mix with the chicken. Then add the spiced mixture and set for an hour to marinate, covered with a lid. It cooks very quickly, it smells incredibly delicious. The severity is moderate.

  Oriental chicken barbecue marinade

• mayonnaise - 200 grams,
• garlic - 3 cloves,
• black pepper - 0.3 teaspoon,
• turmeric - 0.5 teaspoon,
• paprika - 0.5 teaspoon,
• ground ginger - 0.3 teaspoon,
• red pepper - 0.3 teaspoon,
• salt - 1 teaspoon.

In such a marinade, chicken meat becomes not only incredibly tasty and fragrant, but also acquires an unusual red-orange color, which reminds everyone of the amazing Indian cuisine and curry sauces. Be sure to try this combination of spices in marinade with mayonnaise.

Chicken breast is a healthy dietary meat, which is recommended for those who seek a healthy lifestyle, and those who hope to get rid of a few extra pounds.

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

General principles for the preparation of marinade for chicken breasts

It is undesirable to add mayonnaise and other mixtures containing vinegar to it. If the marinade for barbecue from chicken breasts 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, the juice of some citrus or kefir.

Too generously salt marinade for chicken breasts in the oven is also not worth it. Salt contributes to the fact that meat quickly loses juice and becomes "rubber". It is better to salt near the end of the pickling process, 10 to 15 minutes before baking.

If you want to get a juicy and soft dish, buy chilled, not frozen chicken, and the one that was frozen and thawed several times will not save any marinade for barbecue from chicken breast! Not to mention the fact that such meat can easily be poisoned. So take the product only in a trusted store.

Using a marinade for chicken breasts, you can bake a whole chicken in the oven, you just need to marinate it for much longer, it is best left overnight. But bake chicken so that it turns out not dry, but juicy, better in the sleeve. If you like a crust, then you can incise the sleeve (carefully so as not to burn yourself!) And make the temperature higher.

In the marinade for chicken breasts put various spices. This, of course, depends on the taste, but the following are commonly accepted seasoning options:

• Coriander;

You can use ready-made mixtures or make your own. And you can cook marinade for barbecue from chicken breast or baked dish, limited to just one. For example, a thyme dish gives an interesting taste, often “solo” also appears as a curry (although it may be wrong to talk about solo in this case, because curry is a mixture of seasonings). But with spices it is important not to overdo it, otherwise the marinade for chicken breasts in the oven will hammer the taste of the bird itself!

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

Faster, it is marinated at room temperature, but if this “room temperature” is too high, it is better to place a bowl of chicken in the refrigerator.

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

Recipe 1. Kefir Chicken Breast Marinade

Ingredients

Garlic - 2 cloves (3 if small)

Lemon - about a third of a small citrus

Kefir 1% fat - a quarter liter

Thyme, mint, a little black pepper

Mustard - a tablespoon

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

Cooking method

Peel and chop the garlic, squeeze the juice from a third of the lemon. Peel the onion and chop it very finely. Using a whisk, mix kefir with garlic and onions, then carefully mix in the lemon juice, and after it - mustard and black pepper. If you use fresh herbs, it should be chopped as small as possible, you can even chop it with a blender. If dry - rub it between your fingers. Then add chopped herbs to the marinade.

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

Bake in the sleeve or cook kebab.

Recipe 2. Honey marinade in the oven with honey

Ingredients

Honey - 4 tablespoons

Dry spicy greens (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 bowl of honey in a saucepan with water, and one in the gas; warm it, stirring the honey continuously).

Mix the liquid honey with soy sauce, then add vegetable oil and mix well. Add dry herbs and pepper.

Marinate the breast in this composition for about an hour, and then bake in the sleeve. It’s nice to add new potatoes and pour all the rest of the marinade - you get a delicious dish in a somewhat oriental style.

Recipe 3. Chicken breast marinade “Dry”

This variant of chicken breast marinade is especially suitable for those who like the taste of the chicken itself, and not spices.

Ingredients

Salt - spoon

Sugar - a spoon

Vegetable oil - 2 tablespoons

Cooking method

Mix salt and sugar with butter and grate the chicken breast mixture. Place under a small load and keep it 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) - 2 tablespoons

Lemon - 1/2 small

Sugar - 2 large spoons

Garlic - 4-6 cloves of medium size

Ginger - a piece about three cm long

Soy sauce - 2-3 tablespoons

Lime slice (you can use lime juice - a full teaspoon)

Black pepper

If it seems to you that the sauce is not salty enough, add a little salt.

Cooking method

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

Mix lemon and lime juice with soy sauce and vegetable oil, put ginger and garlic, mix, add pepper and, if necessary, salt. Put the lemon peel, which was lightly cut with scissors.

Place the chicken breast in the marinade for 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 ordinary, Russian, or you can prefer some delicious softer) - a teaspoon with a top

Dry paprika powder - a 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 and mince the garlic.

Into the sour cream, drop the whole citrus juice in a drop, then, continuing to stir with a whisk, put the garlic, curry and paprika, add the herbs, rubbing them slightly between the fingers.

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

Recipe 6. Pineapple Chicken Breast Marinade

Ingredients

Grain mustard - 1 spoon

Mustard ordinary - 1 spoon

Half a tin (400 gram) canned pineapple

Sour cream 15 - 20% - 3 spoons

Pepper mix - half a teaspoon

Onion - half a small onion

Salt - from half to a whole teaspoon

Apple cider vinegar - 1 spoon

Cooking method

Peel and chop the onion quite finely; You can also chop the onion with a grater or combine, a blender, and the like.

Pineapples and syrup put in a blender bowl, then grind in liquid puree. You can, however, leave larger pieces, and not quite mashed potatoes.

In a bowl, mix sour cream with pineapple puree and mustard in a blender or whisk. Then add the onion and pepper mixture, again mix well. 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 a breast with pieces of pineapple and cheese.

Recipe 7. Chicken breast marinade in the horseradish oven

This is actually a comic name. Marinade is very tasty, it just includes horseradish. It’s better to take a piece of horseradish root, but if this is not possible, the usual horseradish in a jar is suitable, the simplest one is better, without beets or cream. However, you can use them.

Ingredients

Horseradish - a piece of the root of the centimeter in 3 - 4 (or 2-3 spoons of the finished 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 use fresh horseradish root, wash and peel it, then grate it or grind it using any suitable kitchen appliance.

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

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

Marinate the chicken breast in this composition for about two hours.

Recipe 8. Chicken breast kebab marinade with white wine

One of the most delicious and delicious chicken marinades.

Ingredients

Orange - 1 piece

Lemon - Half Average

Honey - 2 - 3 tablespoons

Ginger - a slice of about 3 cm

Table white wine - ¾ cup

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 a pair of millimeters using kitchen scissors.

Cut the lemon into thin slices.

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

Wash ginger under running water, peel and thinly cut into small plates.

Squeeze juice from an orange.

Rinse greens thoroughly, dropping first into water, and then under running water. Chop as small as possible.

Put honey in orange juice and mix them thoroughly until smooth. Top up with white wine. Again, mix well and even beat a little.

Now you can add solid ingredients - slices of zest and lemon, greens.

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

• It can sometimes be difficult to chop garlic, especially young, finely. To simplify your task, crush a clove by pressing it flat with a knife.
• It is advisable to add fat to any marinade. Corn oil is best, but any other or sour cream, fat cream, and so on.

If there is no sleeve, you can bake chicken breast in sauce or in a form covered with foil.