How to marinate chicken for frying. Fried chicken - How to properly and tasty fry chicken in a frying pan

A good marinade can improve the taste and aroma of any meat, making it more tender and juicy, and chicken is no exception. It's hard to believe, but a good marinade can make chicken even tastier than beef and pork. Do you have any doubts? Then our article is for you.

Chicken marinade is an integral component of cooking meat if you want it to be truly tasty and 100% soft. Moreover, using a new marinade each time, you will always get dishes that are different from each other, so you will certainly never get tired of chicken. Since chicken meat has a neutral taste, almost any marinade is perfect for it, but marinades based on soy sauce, mustard marinades, citrus marinades, marinades with honey, marinades based on fermented milk products, tomato marinades and marinades with using wine. If you really want something exotic, marinating chicken in coconut milk will infuse it with the aroma of the tropics. Chicken marinade is a great way to enrich the taste of meat, making it sweet-spicy, tender-creamy, sour or “sparkly” at your discretion.

Chicken meat is very tender, so it usually does not involve the use of “aggressive” components in marinades, such as vinegar or fruits with high acidity. If they are added, then in limited quantities to give the meat certain flavor notes. Spices and herbs that go well with chicken include ground black pepper, paprika, turmeric, curry, cumin, ginger, oregano, basil, thyme and rosemary. The average marinating time for chicken is 2 to 4 hours. It is best to marinate a whole bird for about 8 hours, leaving it in the refrigerator overnight. The longer the chicken is marinated, the more tender and juicy the meat will be at the end. Marinades using soy sauce, which are so popular when preparing chicken, should be salted especially carefully, since the sauce already contains salt. Do not forget that the meat must be marinated in glass or enamel containers - aluminum and plastic are not suitable for such purposes.

Chicken marinade makes the meat incredibly tender and simply outrageously tasty, so it’s time to use the marinade recipes that Culinary Eden has compiled for you. The marinade recipes presented are perfect for both baking chicken in the oven and for cooking barbecue.

Simple marinade for chicken with mayonnaise and onions

Ingredients:
150 g mayonnaise,
2 large onions,
3-4 cloves of garlic (optional)
1 teaspoon salt,

1 kg of chicken meat.

Preparation:
Place chicken in a large bowl. Add mayonnaise, onion cut into rings or half rings, chopped or pressed garlic (if used), salt and pepper. Mix everything thoroughly with your hands, cover the bowl with plastic wrap and put in the refrigerator to marinate. The chicken will be ready to cook after 1 hour, but it is best to let the meat marinate for 5 hours or more.

Mustard chicken marinade with honey

Ingredients:
1/3 cup mustard,
1/4 cup honey
1 tablespoon vegetable oil,
1/2 teaspoon ground paprika,
1/2 teaspoon turmeric,
1/2 teaspoon garlic powder,
1/2 teaspoon salt,

1/4 teaspoon chili pepper,
1/4 teaspoon ground ginger,
700-800 g chicken meat.

Preparation:
In a large bowl, combine all marinade ingredients. Place chicken meat into the marinade and mix thoroughly with your hands. Cover the bowl with plastic wrap and refrigerate for at least 1 hour or overnight.

Apple marinade with mustard and garlic

Ingredients:
1/2 cup apple juice or cider
1/4 cup apple cider vinegar
1/4 cup grainy mustard,
2 tablespoons vegetable or olive oil,
1 tablespoon sugar,
4 cloves of garlic,
salt and ground black pepper to taste,
700-800 g chicken meat.

Preparation:
Pass the garlic through a press and combine all the ingredients for the marinade in a bowl. Pour the resulting marinade over the chicken, cover the bowl and refrigerate for 4 hours.

Asian Style Soy Sauce Chicken Marinade

Ingredients:
1/2 cup soy sauce,
1/4 cup sugar
60 g ginger,
2 cloves of garlic,
2 teaspoons vegetable oil,
1 teaspoon ground black pepper,
500 g chicken meat.

Preparation:
Finely chop the ginger, pass the garlic through a press. Mix all the ingredients for the marinade and marinate the chicken in it for 2 to 4 hours.

Soy marinade with honey

Ingredients:
1 glass of vegetable oil,
1/2 cup soy sauce,
1/3 cup honey (or more to taste)
1/4 cup lemon juice,
3 large cloves of garlic,
1/2 teaspoon ground black pepper,
1 pinch chili pepper (optional)
1 kg of chicken meat.

Preparation:
In a bowl, mix the oil with soy sauce, honey, lemon juice, minced garlic, black pepper and chili pepper. Place the chicken in a bowl and stir to coat the chicken evenly with the marinade. Cover the bowl and place in the refrigerator for 3-4 hours.

Kefir marinade for chicken with garlic

Ingredients:
1.5 cups of kefir,
3-4 cloves of garlic,

2 teaspoons dried oregano,
1 teaspoon cumin (optional)
1 teaspoon salt,
1 kg of chicken meat.

Preparation:
Pass the garlic through a press and add to kefir along with vegetable oil, oregano, cumin and salt. Marinate the chicken in the mixture for 8 to 24 hours.

Spicy marinade with rosemary

Ingredients:

1/2 cup balsamic vinegar, wine vinegar, or apple cider vinegar
1/4 cup soy sauce,
1/3 cup lemon juice,
3/4 cup sugar
2 tablespoons mustard,
2 teaspoons dried rosemary,
2 teaspoons garlic powder,
1 teaspoon salt,
1.5 kg of chicken meat.

Preparation:
Mix all ingredients for marinade. Place the chicken in a resealable plastic bag, pour in the marinade, seal the bag and shake well. Marinate the chicken for 4 to 24 hours in the refrigerator, but if you have limited time, the chicken will absorb the marinade perfectly after just 30 minutes. It is recommended to turn the bag of chicken periodically during marinating.
This marinade can also be used to prepare a delicious sauce for chicken by simmering it over low heat until thickened. An important rule in this case is that you should never use the marinade that contained the chicken to prepare the sauce. Either pour out half a cup of the prepared marinade for the future sauce, or increase the amount of ingredients when cooking if you need more sauce.

Beer marinade with onion and cumin

Ingredients:
1 1/2 glasses of beer,
1/2 cup vegetable or olive oil,
1 onion,
5 cloves of garlic,
1 teaspoon salt,
1/2 teaspoon ground black pepper,
1/2 teaspoon paprika,
1/2 teaspoon cumin,
1/4 teaspoon chili pepper,
1/2 bunch of fresh parsley
2 kg chicken.

Preparation:
Pour oil into a bowl. Mix salt, black pepper, paprika, cumin and chili pepper, add spices to the oil. Add chopped or pressed garlic, chopped onion and chopped parsley. Mix everything well, then slowly pour the beer into the bowl.
Pour marinade over chicken placed in a zip-top plastic bag. Shake the bag well so that the entire chicken is completely covered with the marinade. Place the bag in the refrigerator for 1 hour or overnight.

Orange marinade with tomato paste and oregano

Ingredients:
5 tablespoons orange juice,
2 tablespoons vegetable oil,
1 tablespoon orange zest,
1 tablespoon of tomato paste,
1 tablespoon turmeric,
1 teaspoon dried oregano,
1/2 teaspoon salt,
1/2 teaspoon ground black pepper,
500 g chicken meat.

Preparation:
In a large shallow bowl, combine all marinade ingredients. Add chicken meat and mix thoroughly with your hands. Cover the bowl and refrigerate for about 4 hours.

Lemon-garlic marinade with pepper

Ingredients:
3 tablespoons lemon juice,
3 tablespoons vegetable or olive oil,
4 cloves of garlic,
1 tablespoon lemon zest,
1 tablespoon coarsely ground black pepper,
1/2 teaspoon salt,
500 g chicken meat.

Preparation:
In a large bowl, combine lemon zest, oil, minced or pressed garlic, pepper and salt. Place the chicken in a bowl, stir to coat the meat evenly with the marinade, and marinate in the refrigerator for 4 hours or overnight.

Wine marinade with onions

Ingredients:
1 glass of dry white wine,
1/4 cup lemon juice,
1 small onion
1/2 teaspoon salt,
a few sprigs of dill or parsley,
500 g chicken meat.

Preparation:
In a bowl, mix wine, lemon juice, chopped onion, chopped herbs and salt. Pour the prepared marinade over the chicken, cover the bowl and refrigerate for several hours or overnight. Turn the meat periodically during the marinating process.

Tomato marinade with onions and herbs

Ingredients:
500 ml tomato juice,
3 onions,
1/2 bunch of dill,
1 tablespoon dried basil,
1 tablespoon dried oregano,
1 teaspoon coarsely ground black pepper,
1 teaspoon salt,
1 kg of chicken meat.

Preparation:
Pour tomato juice into a bowl. Add chopped onion, chopped dill, dried herbs, salt and pepper. Pour the resulting marinade over the chicken, cover and marinate in the refrigerator for at least 5 hours. It is advisable to periodically stir the meat in the marinade.

Chicken marinade is an excellent opportunity to experiment with ingredients, changing them at your discretion, because strictly adhering to recipes is not at all necessary, especially if your imagination is raging and your hands are eager to go into battle. We wish that your marinated chicken turns out to be the most delicious and tender! Bon appetit!

If you have cooked chicken, you probably know that it turns out more tasty and juicy after marinating. How to prepare a delicious marinade? We offer some interesting ideas.

Why do you need a marinade?

Why do you need a marinade anyway? This composition saturates the meat and makes it more juicy, tasty and tender, and this is simply necessary if the dish is cooked over a fire, in the oven or on the grill (with these methods, the fillet dries out greatly, as a result of which it can become stringy, dry and tough) . In addition, some components of the marinade can partially destroy pathogenic microorganisms.

How to cook?

So, what's a fun way to marinate chicken? We offer several marinade recipes.

Recipe No. 1

If you are planning to marinate chicken for barbecue, then kefir is ideal for this.

List of required ingredients:

one liter of kefir;
2 onions;
two or three cloves of garlic;
a bunch of parsley;
salt and ground black pepper to taste.

Preparation:

First you need to peel the onion and cut it into rings (they will later be convenient to put on skewers).
Peel and chop the garlic using a garlic press.
Chop the greens.
Dissolve salt and pepper in kefir, add garlic, herbs and onions, mix everything thoroughly.
The marinade is ready, you can immerse the chicken in it.

Recipe No. 2

You can prepare an interesting spicy marinade, which is best used for roasting chicken.

List of required ingredients:

a quarter glass of sour cream;
five tablespoons of vegetable oil;
half a lemon;
a quarter teaspoon of ground red pepper;
a quarter teaspoon of nutmeg;
a teaspoon of salt;
half a teaspoon of turmeric;
teaspoon curry;
a small piece of ginger root;
3 cloves of garlic.

Preparation:

Peel the ginger root, wash it and grate it on a fine grater.
The garlic must be peeled and crushed using a garlic press.
Squeeze the lemon well.
Now take the sour cream and put it in a bowl. Add oil, lemon juice, garlic, ginger, salt and all seasonings. Mix everything well so that not a single lump remains.

Recipe No. 3

Wings are best marinated in a honey-soy marinade. To do this you will need:

100 ml soy sauce;
5 cloves of garlic;
2 tablespoons of natural honey (it is best to use liquid honey, it dissolves faster);
teaspoon sesame seeds or tablespoon sesame oil (optional).

Preparation:

Peel the garlic and chop it in a garlic press.
Dissolve honey completely in soy sauce. Add the garlic and then the sesame seeds or oil. Mix everything.
The marinade for chicken wings is ready!

Recipe No. 4

You can try marinating chicken fillet in beer, this will make it more tender and tasty. Here's what you'll need to prepare this unusual marinade:

500 ml beer (you can use both light and dark);
half a teaspoon of oregano;
2 onions;
ground pepper and salt to taste.

Preparation:

The beer can be slightly heated, so it will soak the meat faster. By the way, it is important to use natural beer, otherwise nothing will work.
Now peel and cut the onion into thin rings.
Add onion, oregano, salt and pepper to beer. Mix everything and use the prepared mixture for marinating.

Recipe No. 5

You can quickly and easily marinate chicken using grape juice.

Ingredients:

2 glasses of grape juice;
5 pieces of cloves;
one glass of water;
half a lemon;
5 peas of allspice;
two or three tablespoons of salt.

Cooking method:

First, squeeze the lemon.
Mix grape juice with water and also lemon juice.
Add salt and all seasonings.
Mix everything and feel free to use.

Recipe No. 6

Many people marinate chicken in mayonnaise, but this method is more suitable for lean parts of the carcass, for example, the breast. Below is an unusual marinating option.

The following ingredients will be required:

100 ml mayonnaise;
1 processed cheese (100 grams);
five cloves of garlic;
three tablespoons of soy sauce.

Preparation:

The garlic should be peeled and crushed using a garlic press.
Now you need to melt the cheese. If it is of high quality, then this will not be difficult. Just put it in the microwave for literally half a minute.
Immediately add soy sauce, mayonnaise and chopped garlic to the liquid cheese.
Mix everything well or whisk and use for pickling.

Recipe No. 7

Chicken in pineapple marinade will be very tasty and unusual. Here's what you'll need:

100 grams of pineapple pulp;
a tablespoon of salt;
three cloves of garlic;
half a teaspoon of ground ginger;
three tablespoons of apple cider vinegar.

Description of preparation:

First you need to turn the pineapple pulp into puree. The most convenient way to do this is to use a blender.
Peel and chop the garlic using a blender (you can add pineapple directly) or a garlic press.
Add garlic, salt, vinegar and ginger to the pineapple puree. Mix everything thoroughly.
Ready!

Recipe No. 8

Do you want to marinate chicken in a spicy and tasty way? Then use apple-mustard marinade.

List of ingredients:

a third of a glass of apple juice;
a teaspoon of liquid mustard;
half a teaspoon of mustard seeds;
two tablespoons of apple cider vinegar;
a teaspoon of salt.

Preparation:

Dissolve mustard in apple juice.
Add mustard seeds, vinegar and salt.
Mix everything and use.

Recipe No. 9

The orange marinade will be unusual. To prepare it you will need:

half an orange;
two cloves of garlic;
a quarter of a lemon;
a bunch of rosemary;
salt to taste.

Preparation:

Peel half an orange and squeeze out all the juice.
Grate the orange zest.
Peel and chop the garlic in any convenient way.
Wash the rosemary and chop finely with a knife.
Add zest, garlic, chopped rosemary and salt to orange juice.
Mix everything.
Ready!

Recipe No. 10

You can marinate chicken in ketchup. You will need:

100 ml ketchup;
onion head;
salt to taste (optional if the ketchup is salty enough);
two or three cloves of garlic.

Preparation:

Peel the onion and cut into rings.
Peel and chop the garlic.
Mix ketchup with garlic and onion, add salt if necessary.
Ready.

Make interesting marinades, delight your guests and family!

Aug 12, 2015 Olga

You can cook a whole chicken, chicken leg, or other parts in completely different ways. To do this, you don’t have to go out into nature or buy special dishes, but just make a new marinade each time. Poultry meat turns out sweet, salty, juicy, spicy - and all this only thanks to how you choose the marinade. A few simple recipes below will help you prepare not only a tasty, but also a beautiful dish, like in the photo from the cookbook.

Chicken marinade

An integral component for cooking not only chicken, but also beef or pork, is the marinade. Thanks to it, the meat becomes more tender, juicy, and generally very tasty. Poultry does not require long preparation because the meat itself is soft compared to beef or pork. Due to this, there is no need to add aggressive ingredients such as vinegar or other acids to the marinade, unless you want to give the meat a piquant taste.

You can marinate delicious chicken for any type of cooking. Kebab remains the most popular. Use any type of marinade for it. At home, chicken is fried, baked, and stewed. In this case, you can and even need to marinate the bird if you want to get a special taste.

Whatever marinade you choose, there are several rules that should be followed to prepare delicious meat:

If you bought a frozen carcass or parts of the bird, then before marinating they must be defrosted naturally.
The entire surface of the meat and vegetables are coated (if you plan to bake them together).
You need to keep the meat in the sauce for at least 2 hours. The longer, the tastier the chicken will be, no matter how you cook it.
To add sourness to the dish, you can add lemon juice or vinegar to the marinade.
You can marinate meat only in enamel or glass containers. Do not use plastic or aluminum bowls for this purpose.

Since chicken meat has a neutral taste, almost any marinade is suitable for it, except for aggressive acid-based ones. Mayonnaise remains the most popular cooking method because it is sold everywhere and is inexpensive. A dish marinated in soy sauce, honey, sweet and sour sauce, mustard, cream or tomato marinade turns out tasty and beautiful: everyone chooses how to prepare the dish, based on preferences and the availability of ingredients on hand.

Fillet

The driest part of the carcass is its breast. This meat is also dietary and contains many proteins and nutrients. It will take the longest time to marinate chicken for frying to give the dish juiciness and tenderness in taste. To do this, use marinades with lemon juice. Brisket baked on the grill in sweet and sour sauce will turn out delicious.

Entirely

If you decide to cook the whole chicken, then apply the marinade not only on top, but also on the inside so that the meat is well soaked. You can use different sauces: sour, sweet, spicy, salty. It is most convenient to marinate the bird in a bag: spread the sauce over the entire surface of the bird, spread it inside, place the carcass in the bag and tie it. Then put it in the refrigerator for 4 hours or more.

Marinade for chicken in the oven can be made according to any recipe you like. If you want to surprise your guests or loved ones, then cook chicken in your sleeve - this tender dish will not leave anyone indifferent. You can bake meat in the oven either in foil or simply on a baking sheet or in a mold. To get juicy meat on a baking sheet, constantly baste with the juices that come out of the chicken while cooking.

Grilled chicken

If you are the happy owner of a grill, then you can pamper yourself with delicious chicken meat all the time. It is best to marinate chicken for grilling in soy sauce, wine, lemon juice with the addition of herbs, any spices, and garlic. Mayonnaise or sour cream will turn into fat during cooking and will not linger on the meat. A delicious marinade for grilled chicken will make the meat more tender. Properly selected spices can smooth out imperfections and highlight the advantages of the product and make the dish beautiful, as in the photo.

Chicken marinade recipes

Making marinating sauce is quite simple, you just need to have the right ingredients on hand. A huge number of different recipes will allow you to constantly change the taste of familiar chicken meat. Choose any recipe you like and use it to prepare chicken kebab, baked chicken or fried chicken.

Time: 10 minutes.
Number of servings: 6 persons.
Calorie content of the dish: 100 kcal/100 g.
Purpose: marinade.
Cuisine: international.
Difficulty: easy.

Marinate absolutely any part in soy sauce, but the most delicious wings are if you bake them in the oven or cook on the grill. Please note that in this case you need to add just a little salt, or refrain from adding salt at all. The marinade for chicken with soy sauce is itself salty, so there is a chance that you will over-salt the dish. How to prepare the sauce correctly.

Ingredients:

soy sauce – 200 ml;
mustard – 3 tsp;
garlic – 2 cloves;
parsley - a bunch;
hot pepper - a pinch.

Cooking method:

Pass the garlic through a garlic press or finely chop.
Chop the parsley and mash it with your hands.
Mix soy sauce with mustard until smooth.
Add garlic and pepper to the mixture.
Place the chicken in a bowl, pour in the sauce, rub the mixture with your hands and leave for 2-3 hours.

Time: 10 minutes.
Number of servings: 5 persons.
Calorie content of the dish: 300 kcal/100 g.
Purpose: marinade.
Cuisine: Russian.
Difficulty: easy.

It is best to marinate chicken for baking in the oven using this recipe. You should choose high-calorie mayonnaise, and in no case homemade. To give the bird a special note of taste, you can use hops-suneli seasoning, curry, turmeric, chicken mixture, sage, chili, basil - whatever you like. If you want the poultry meat to be especially tender, leave it to marinate overnight. Afterwards, the workpiece can be cooked in the oven, on fire or fried in a frying pan.

Ingredients:

mayonnaise – 250 g;
garlic – 5 cloves;
onions – 1 pc.;
salt – 1 tsp;
paprika – 2 tsp;
seasonings or fresh herbs - to taste.

Cooking method:

Pass the garlic through a garlic press.
Cut the onion into rings.
Mix all ingredients in a bowl.
Gently spread the garlic sauce throughout the meat, wrap in a bag and leave in the refrigerator overnight.

Time: 20 minutes.
Number of servings: 5 persons.
Calorie content of the dish: 200 kcal/100 g.
Purpose: marinade.
Cuisine: European.
Difficulty: easy.

Sweet meat lovers will love the honey marinade. It tastes best to bake the chicken in foil: this way it will better accept the sweetness of the honey. Before removing the dish from the oven, make several cuts in the foil and turn on the grill until a golden crust appears, as in the photo. To make it easier to spread the candied honey, melt the product in a water bath. How to cook?

Ingredients:

honey – 100 g;
mustard – 2 tsp;
soy sauce – 100 ml;
orange zest – 20 g;
salt - a pinch;
marjoram – a pinch;
thyme - a pinch;
nutmeg - a pinch;
pepper - to taste.

Cooking method:

Mix all ingredients thoroughly and turn into a homogeneous mass.
Add salt and pepper.
Mix chicken meat in a bowl with this marinade and leave for 3-4 hours.

Marinade for juicy chicken

Time: 15 minutes.
Number of servings: 5 persons.
Calorie content of the dish: 50 kcal/100 g.
Purpose: marinade.
Cuisine: international.
Difficulty: easy.

You can get a juicy chicken dish using a lemon marinade. The acid will soften the fibers of the meat and give it special tenderness. Herbs and spices will give the dish an unforgettable aroma. It is best to cook such marinated meat in the oven in a sleeve, but the same recipe can be used for cooking over coals. Choose any lemon: tea lemon will add a hint of sweetness to the taste, regular lemon will make it more sour.

With the onset of the first warm days, many people begin to wonder how to marinate chicken for barbecue so that it turns out tasty and juicy. In addition to the classic version, which involves the use of vinegar, there are several unusual recipes that allow you to make the dish especially aromatic and appetizing.

Shish kebab made from chicken is not inferior in taste to meat, but requires some cooking skills from cooks, since poultry meat reaches readiness faster than pork or lamb. That is why one of the answers to the question of how to make a delicious chicken kebab will be attention and accuracy when frying over coals or a fire.

Chicken kebab in kefir is one of the most unusual, but at the same time popular options for preparing a summer dish. This marinade has a delicate and refreshing taste due to the sour taste of the main ingredient - kefir.

In addition, this fermented milk product helps moderately soften and maintain the juiciness of chicken meat. Chicken fillet shish kebab using kefir will require the presence of the following ingredients:

chicken fillet – 2 kg;
kefir (it is better to choose 3.2% fat content) - 0.5 l;
onions - 1 kg;
parsley - 100 g;
spices (selected to taste for chicken or kebab) - 2 tbsp. l.;
table salt - to taste.

You can also replace the fillet with chicken thighs or legs.

Cooking step by step.

Chicken kebab in kefir will require processing of the chicken meat - it should be washed, cut into portions (if fillet is used), and the skin should be removed.
The onions are peeled and cut into thin rings or half rings (as an option, one onion can be divided into 3 parts).
In a container (deep basin, large bowl or saucepan), combine chicken and onion.
Then pour in kefir and add all the spices.
Add salt.
Finely chop the parsley (without stems) and add to the marinade.
Mix all ingredients and leave to infuse for 12 hours (the time can be reduced to 3-4 hours).

Fry the pieces until cooked - wait for a beautiful golden brown crust to appear. This will take 20 to 30 minutes. This marinade for chicken kebab assumes that it will be served with fresh vegetables or herbs - dill, green onions or cilantro.

Marinade for chicken kebab with mayonnaise and fresh garlic is an excellent option for preparing a delicious dish over an open fire.

This recipe is suitable for preparing delicious chicken kebab in a frying pan, since not everyone has the opportunity to travel outside the city.

To start cooking, you will need to make sure you have the following ingredients:

chicken (fillet, legs, leg) - 2-3 kg;
fresh garlic - 10 cloves;
mayonnaise 25% fat - 100 ml;
salt, black pepper - to taste;

Barbecue spices or for chicken - to taste.

Cooking steps.

Chicken kebab in mayonnaise using a whole carcass will require dividing it into 8 parts, the fillet must be cut into large portioned pieces.
Rinse the meat, remove the skin if desired.
Peel the garlic and cut each clove lengthwise into thin slices.
Mix the spices chosen for preparing the dish with salt, black pepper and mayonnaise.
Place the prepared garlic plates in the marinade (or under the skin if it has not been removed).
Next, carefully coat all the pieces with the resulting mixture.
Place them in a deep container and leave to marinate for 1 hour to 12 hours (optional).
Place the prepared shish kebab on the grill and fry over coals until fully cooked.

Serve the dish with fresh vegetables and herbs. Using the same recipe, you can prepare delicious grilled chicken wings. The answer for those who don’t know how to marinate chicken wings for barbecue is to use the marinade ingredients with the addition of hot red pepper for extra piquancy.

For those who do not know how to marinate chicken kebab, we can recommend a simple and proven recipe that includes ingredients such as vinegar and onions. It is important to remember here that acetic acid can make chicken meat dry, so its amount in the marinade should be small.

This ingredient will give a characteristic sour taste and aroma to the dish, and onions and spices will add pungency and piquancy. That is why the classic version does not disappear from culinary collections and remains in demand and popularity among lovers of meat fried over a fire.

Based on the aging time of the marinade, we can say the following: delicate taste and softness will require 1-3 hours, richness and piquancy will require 6 hours of aging or more. For cooking you need the following ingredients:

chicken (whole or fillet, legs, thighs) - 2 kg;
onions (except red) - 1 kg;
ground red and black pepper - 0.5 tsp each;
table salt - 1.5 tsp;
bay leaf - 1-2 pcs (optional);
spices - to taste;
vinegar (table, apple or wine) - 100 ml.

The process of preparing the marinade.

If a whole chicken is used, then it should be washed and cut into 8 pieces, if fillet - washed and cut into portions.
Peel the onions and cut into rings (thickness is optional).
In the container that will be used for marinating, place the prepared chicken, chopped onions, add all the spices and vinegar, add salt, and mix (with your hands).
Cover the container and place a weight on top.
Leave to marinate for at least 1 hour.
Fry the shish kebab until a brown crust appears.

Serve the dish with vegetables and tomato juice, as well as sauces to taste. A similar chicken kebab is ideal in the oven on skewers or on the grill, but the classic method remains cooking over an open fire.

For those who do not know how to marinate chicken kebab in a non-standard way, who want to add some spice to the dish, or who love Asian, Japanese or Chinese cuisine, you need to use this unusual and very tasty recipe.

To prepare it you will need the following products:

chicken - 2 kg;
onion - 700 g;
soy sauce - 4-5 tbsp. l.;
olive oil - 4 tbsp. l.;
lemon juice - 4 tbsp. l.;
garlic cloves – 3 pcs.;
black pepper - to taste.

Also, if desired, you can add fresh honey (2-3 tbsp), then the dish will acquire a characteristic sweetish-spicy taste and aroma.

Chicken kebab in soy sauce is prepared as follows.

Wash the chicken and then cut it into pieces.
Cut the onion into thin half rings.
Grind the garlic cloves in any convenient way.
Mix soy sauce with lemon juice and pepper (no additional salt is required, due to the fact that it is already present in the sauce).
Prepare a suitable container in which to further marinate the chicken.
Place the prepared chicken pieces in it and pour olive oil on top, mix (by hand).
Add onions to the container.
Pour over the marinade.

Leave to marinate for 2-3 hours, then fry, preferably over hot coals, until fully cooked.

The advantage of chicken kebab with vinegar or other types of marinade is its low calorie content. Marinating delicious chicken for barbecue also does not take much time, so the dish can be prepared very quickly.

Thus, a variety of marinade recipes allow you to cook chicken kebab in different ways and surprise your family and friends with your culinary knowledge. The question of how many calories are in chicken kebab is not relevant, since the meat of this bird is a dietary product.

You can prepare the dish in urban conditions - chicken kebab in a slow cooker turns out tender and no less aromatic, so the season of summer dishes can be extended at the request of a person.

Mother of two children. I have been running a house for more than 7 years - this is my main job. I like to experiment, I constantly try different means, methods, techniques that can make our life easier, more modern, more fulfilling. I love my family.

The spring May holidays are just around the corner. And according to tradition, we always associate them with the opening of the summer season and the preparation of barbecue. What can it be prepared from - pork, lamb, fish and, of course, chicken.

The advantage of chicken meat is that it is softer and more tender. It also pickles and cooks faster. It is also considered more dietary, especially if it is made from fillet.

Chicken has soft and tender meat, and requires virtually no pre-processing, especially for additional softening of the pulp. And basically, marinades are used to add additional flavor tones, as well as to preserve all the beneficial properties and juiciness during frying.

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

Nowadays, ready-made meat for barbecue can be purchased in the store, but home-cooked meat cannot be compared with any store-bought equivalent. After all, you can add everything you love to it - various favorite spices, flavorings. And you will know for sure what is in the composition and what quality it is. This is why everyone strives to prepare their own marinade for meat.

You can fry it either over charcoal on the grill or in the oven.

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

And this is no coincidence; kefir has a moderately sour taste, which contributes to moderate softening of meat. And the fact that kefir is fatty and quite dense, envelops each piece of meat well and does not drip, allows you to retain all the juice inside, quickly fry it and get a beautiful golden brown crust.

That is, just an ideal marinade.

For cooking, you can use any parts of the chicken, but we will use chicken thighs. Their meat is not dry, and is also covered with skin. This will retain the juice inside the piece and give the meat a beautiful crispy golden brown crust.

We will need:

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

Preparation:

1. Wash the meat and dry it with paper towels.

2. Cut the onion into thin half rings. Try to cut it as thin as possible, so it will more deeply saturate each piece of meat with its juice.

3. Place the chicken in a large container and sprinkle with lightly crushed onion in your hands. Stir and crush the onion a little extra.

4. Pour kefir. In principle, it can be used in any fat content. But I usually buy 3.2% fat. This kefir tastes better on its own, which means the marinade from it turns out to be the most delicious.

5. Add spices. You can also add any spices, including ready-made barbecue spices. It’s good if they contain thyme, or rosemary, or savory, they will give a pleasant aroma to the dish. You can add ground coriander; along with cumin, it is a favorite Asian spice.

I also always add at least a pinch of ground ginger, I love the zesty flavor. In addition, meat using it always turns out softer and tastier.

To get a beautiful, golden brown crust, you can add a little turmeric or paprika. But these are just useful tips; add the spices that you like best. They will need a total volume of approximately 2 - 2.5 tablespoons.

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

7. Chop and add parsley. There is no need to cut it very finely; later you will need to remove it so that it does not burn when frying the meat. Mix and press down well with your hand. Cover the top with a flat plate and press down lightly so that the marinade covers every piece of our chicken.

8. The pieces are large, so let’s leave them to marinate for 3 - 4 hours. It is advisable not to leave them in the sun; it is best to place the container with meat in a cool place.

9. Thread the pieces onto skewers or place on a wire rack. You can cook in any suggested way. Carefully remove pieces of onion and herbs from the meat.

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

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

Using the same recipe, you can cook shish kebab using mineral water. The only change is that instead of kefir we use any carbonated mineral water.

The rest of the recipe remains unchanged.

With mayonnaise and garlic

This is another one of the most popular marinade options. And most likely everyone knows how to cook it. In essence, it is very similar to the previous recipe. You can even say that you can leave everything in it unchanged, just add mayonnaise instead of kefir and that’s it, we’ll get a completely different taste.

We will need:

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

Preparation:

According to this recipe, we will cook the shashlik on a grill in large pieces.

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

2. Peel the garlic and cut lengthwise into thin slices. Combine spices with salt, pepper and mayonnaise. You can use any spices you like.

3. Place the garlic slices under the chicken skin.

4. Then coat the pieces with mayonnaise mixture.

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

6. Then place the meat on the grill and fry over hot coals until cooked. The finished kebab will be rosy, aromatic and very tasty.

Serve and eat with pleasure.

I have come across the opinion that it is not advisable to cook chicken kebab with mayonnaise, due to the fact that it contains a lot of fat. And with strong heating, many harmful substances are released.

Whether this is true or not, one can only guess. But a recipe for such a marinade exists, and I am describing it. Therefore, whether to cook shish kebab in this version or not, everyone will decide for themselves.

Marinade with vinegar and onions

This option for preparing meat for frying is currently very controversial. There is an opinion that using vinegar makes meat tough and tasteless. Therefore, this option was replaced by more gentle methods using sour cream, mayonnaise, kefir and other, less aggressive ingredients.

But in principle, if you are not overzealous with the amount and percentage of vinegar, you can get quite tasty, soft and juicy kebab.

Therefore, we will not ignore this method, and we will prepare chicken using it. I would recommend it for larger pieces of chicken, such as thighs, or drumsticks. That is, when the meat is on a large bone and of a sufficiently large size. As a rule, I don’t use this option for breasts and fillets.

You can also use this recipe if it’s too hot outside and you need to transport the meat to the dacha in the heat. Although, in my opinion, it is better to transport a whole chicken and marinate it on the spot.

We will need:

chicken – 2 kg
onion - 1 kg
ground red pepper - 0.5 teaspoon
ground black pepper - 0.5 teaspoon
salt - 1.5 teaspoons
bay leaf - 1 -2 pcs
spices - to taste
apple or wine vinegar - 100 ml

Preparation:

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

You can fry on a grill or skewers, whichever you prefer.

1. If you use chicken, wash it and cut it into approximately equal pieces. Adjust their size depending on the frying method you choose.

2. Peel the onion and cut into very thin half rings. Place it in the bowl in which we will marinate. Sprinkle with salt and squeeze until juice appears.

3. Place chicken pieces on top and stir.

4. Add spices, approximately 2 - 2.5 teaspoons. You can use them according to your taste; ready-made ones, which can be bought at any store, are suitable. Add also bay leaf and pepper. Mix everything.

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

6. Leave to infuse. It will be enough to lie down for 1 hour, in exceptional cases two hours. Not worth it anymore.

7. Fry the meat as usual until cooked and golden brown.

Marinade with soy sauce

Any part of chicken meat is also suitable for this kebab. Therefore, I leave the choice to you.

We will need:

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

Preparation:

1. Wash the chicken and cut into pieces if it is whole. Try to cut it in such a way that they are all approximately the same size. This is necessary for uniform marinating and frying of the pieces.

And if it is possible to cook, for example, from thighs or drumsticks, then this will be just perfect. Here all the parts are already the same size.

If you want the kebab to be more dietary, you can remove the skin from each piece. By the way, in this case the marinade will better saturate all the pieces.

2. Cut the onion into thin half rings. Chop the garlic.

3. Mix soy sauce with lemon juice and pepper. In the recipe I did not indicate that you need to use spices and salt. The fact is that soy sauce is already quite salty, so there is no need to add it.

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

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

4. Prepare a container in which we will cook the meat. Place chicken pieces in it and pour oil over it. If you don’t have olive oil, you can use regular, odorless vegetable oil.

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

5. Chop the onion with your hands, pressing on it so that it releases the juice. You can mash the onion in a separate bowl, and then mix it with the meat and stir.

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

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

7. Thread the meat onto skewers or place on a grill. Thoroughly peel the onion pieces.

8. Fry over hot coals for 20 - 25 minutes, periodically turning the meat and not allowing the flames to flare up.

The finished kebab will be covered with a beautiful golden brown crust, will be soft, juicy and tasty.

With soy sauce and honey

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

We will need:

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

Preparation:

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

2. To prepare, mix soy sauce, honey and lemon juice. Remove the zest from half the lemon and add it to the liquid mixture. You only need to remove the yellow part of the zest. The white part is bitter and the meat may taste bitter.

3. Add turmeric and paprika, these spices will add a beautiful color to the finished meat.

You can add spices as desired. But I don’t add it, since all the ingredients are already quite strong in taste and smell.

4. Pour the resulting marinade over the meat and rub it into the pulp. Leave to infuse for 30 minutes.

5. Then thread onto skewers and fry over hot coals until cooked and a beautiful golden brown crust forms.

The sweet marinade penetrates the structure of the meat very well and it tastes absolutely amazing and unusual.

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

And if you add red pepper and mustard to a similar recipe, you can cook spicy chicken wings. I already have such a recipe in one of my articles. And if you are interested in such a recipe, then you will find its description there too.

How to cook delicious chicken with ketchup and olive oil

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

We will need:

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

Preparation:

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

1. Wash the fillet and dry it with paper towels, then cut into fairly large pieces. Add oil and stir.

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

2. Pepper the meat to taste. Add spices. You can use the ones you usually use. This is not particularly important. You can add a ready-made mixture for chicken kebabs, or just for chicken.

The only spice that I always add besides others is dried ground ginger. I like to add it to marinades for pork barbecue and any others. It gives a slight spice, piquancy and allows you to achieve softness of the meat.

If you like garlic taste, you can chop a couple of cloves of garlic and add that too.

3. Add ketchup and mix everything. You can also use any ketchup. Some people like it spicy, so add a spicy variety. Well, or the one that is in the refrigerator. Mix meat with all ingredients.

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

5. At the end of the allotted time, add salt. But not very much, ketchup already contains salt. Mix again and thread onto skewers.

6. Fry over coals on the grill. It is best to use coals from any fruit trees, or birch coals will also work.

Fry for about 15 minutes. The meat is tender and will cook quite quickly. While frying, drizzle with a little oil a couple of times. The chicken fillet itself is a bit dry, and in order to retain the juice inside and achieve a golden brown crust, this is what you will need to do.

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

Chicken kebab with lime and herb marinade

We will need:

chicken breasts - 2 pcs.
large red onion - 1 pc.
green or red bell pepper - 2 pcs.
lime - 1 piece
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

Preparation:

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

2. Peel the bell pepper and remove the stalk. Cut into large squares, about the size of diced chicken.

3. Peel the onion and cut into large rings.

4. Place meat and vegetables in a bowl and stir.

5. Prepare the marinade. To do this, rinse the cilantro and mint and place in a blender bowl. Add chopped green onions and garlic.

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

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

7. Then thread onto skewers, alternating pieces of chicken, bell pepper and red onion.

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

You can also fry in the oven.

Serve with fresh chopped onions and fresh or grilled vegetables.

As you may have noticed, the recipe uses cilantro. I know not everyone loves the smell of it. But this cannot be an obstacle and refusal of the prescription. You can use parsley instead of cilantro. And it will also be very tasty!

Spicy marinade for grilled chicken wings

We will need:

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

Preparation:

1. Clean the chicken wings from any remaining feathers, rinse thoroughly and dry with paper towels.

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

Peppers vary in bitterness, so see for yourself whether to add one pepper or two.

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

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

5. Rub the wings with the resulting mixture, place in a convenient container and place the remaining marinade on top. Press down with your hand.

Leave in a cool place for 3 - 4 hours.

6. Grease the grill with oil and place the wings on it.

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

The finished wings will brown and become nice and crispy.

Chicken shashlik with sour cream marinade from Stalik Khankishiev,

But this interesting option is offered by the famous culinary specialist Stalik Khankishiev. The recipe uses orange zest, various spices, and even saffron. And this is no coincidence, because the recipe is Iranian.

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

Look quickly, this is real culinary art!

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

How to marinate chicken for barbecue so that the meat is soft

And so, let’s summarize our review today. We looked at various methods of marinade for barbecue.

As you may have noticed, they are all divided into 4 main methods:

sour
sweet
spicy
neutral

"Sour" method

Chicken has soft and tender meat that does not require long aging in the marinade.

So, for example, if you need to quickly cook meat, then this is precisely what you need in an acidic environment, which makes it soft. These can be various fermented milk products - kefir, sour cream, ayran, yogurt, or sour juices - pomegranate, pineapple, apple and others. This category also includes ketchup or fresh tomatoes, and kebab always turns out soft with the addition of kiwi, lemon, lime or pineapple.

Acidic ingredients also include vinegar, wine vinegar, or apple cider vinegar. You need to be careful with them, as they greatly soften the meat. You should leave the meat in this marinade for only a short time, preferably no more than an hour.

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

Onions are added to almost all marinades; they release juice and soak each piece, making it juicy.

In order for the meat to better retain its juices and look beautiful when cooked, olive or other vegetable oil is added, but odorless.

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

"Sweet" way

If the first method is used quite often in preparing barbecue, then the sweet one is used much less frequently.

As a rule, when you want something “like that”, something different, then you can use it.

The ingredients for such options are soy sauce, or soy sauce with honey or mustard. For piquancy, garlic and herbs are added.

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

This marinade penetrates very well into the structure of the meat, saturates it with a new taste, and when finished, it acquires completely new taste properties. So, if you “fantasize” with the ingredients, you may not even understand what kind of meat we are eating. But it turns out delicious! The unusualness and piquancy captivate and make you return to such recipes again and again.

"Sharp" method

As a rule, such options are used if the meat is quite tough or is on the bone. Thus, such marinades are often used to prepare spicy wings.

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

Well, for a balanced taste, honey or sugar can be used. To prevent the meat from becoming tough, add vegetable oil. And for better aroma, add lemon juice or zest.

"Neutral" way

In fact, I don't know if such a category exists. But there are methods of marinade that do not fall under the previous descriptions.

For example, you can prepare a delicious kebab using mineral water, onions, spices, salt and pepper. . In today’s article, I did not repeat this recipe; if you are interested, you can follow the link and read how it is done, and why in this case the meat turns out soft and juicy.

You can also marinate without mineral water, simply using spices, salt, pepper and onions. This is the simplest of all methods.

To make the meat juicy and tasty, try to use fresh or chilled chicken
If your meat is frozen, then under no circumstances should you defrost it in water or in the microwave. A strong temperature change will tear the meat fibers and disrupt their structure. The kebab will turn out to be wadded and not tasty. Thaw chicken only at room temperature
You need to cut the meat for shish kebab into equal pieces so that it is evenly marinated and fried.
Do not marinate chicken meat for a long time, especially in acidic marinades. This is of no use. Typically, 30 minutes to 2 hours is enough time.
I am not a fan of marinating chicken in mayonnaise. It is quite greasy and when heated, it releases carcinogenic substances that are not at all good for health.
When you thread meat onto skewers or place it on a grill, be sure to remove the onions and herbs. When heated, they will burn, and this will harm the appearance of the meat and make it unsightly. In addition, their burning will make the kebab bitter, which will spoil the taste.
For coals, use branches of fruit trees or birch. Their smoke has a pleasant smell. Do not use Christmas tree or pine, they have a resinous odor and bitter taste when burned.
You need to fry the meat on hot coals. The heat should be sufficient for quick frying. If the kebab sits on the coals for a long time, the meat will dry out. If a fire breaks out on the coals every now and then, it will burn the meat on top and leave it raw inside.
When frying meat, do not leave the grill. Insidious flames will break out every now and then and burn the meat. Prepare a bottle of water in advance to extinguish them
if the coals are barely smoldering and there is not enough heat, wave over them special “whiskers” for such cases so that the heat of the coals is sufficient. It is better to remove the meat from the grill at this moment.
As a rule, you need to fry shish kebab for 15 to 30 minutes, depending on the cut pieces
do everything with pleasure and good mood!

And just so that it always turns out tasty, soft and tender for everyone, today’s article will help.

Bon appetit!