To prepare a delicious chicken kebab, choose chilled rather than frozen meat - it should have a pleasant smell and a soft pink color interspersed with pale yellow fat. If you still had to use frozen meat, it should be defrosted gradually on the bottom shelf of the refrigerator, but under no circumstances in the microwave or in warm water, as this may cause the meat to lose its softness. As for the age of the bird, it is best if they are young chickens - in this case, with a minimum of manipulations, you will get a tender and juicy kebab. Chickens suitable for barbecue weigh, on average, from 800 g to 1.2 kg, they have a round, elastic breast and a delicate cream-colored skin. You should avoid buying old birds, as such meat requires long-term heat treatment.
To prepare shish kebab, you can use any part of the chicken - breasts, wings, thighs, drumsticks, and sometimes even the back. It should be noted that fillet kebab may turn out to be a bit dry, but this problem can be solved by using the right marinade and sufficient marinating time for the meat. Perhaps the most delicious and juicy kebab comes from chicken thighs, and yet a true master can create a culinary masterpiece from any part of a chicken carcass. If you plan to cook barbecue on a grill, the most suitable option in this case is to chop the chicken carcass into portions. A piece of advice - even if you don’t plan to eat chicken skin, it’s best to cook shish kebab with it, since the skin transfers some of the fat to the meat and protects the chicken from drying out. In this case, you should carefully monitor the kebab, as this very skin can treacherously burn.
Tender chicken meat perfectly absorbs the aromas of marinade, herbs and spices, so the versatility of this type of meat allows you to combine almost any marinade and a wide variety of seasonings with it. In this matter, the final word remains only with your taste preferences. Some people like a simple mayonnaise-based marinade, some like meat with “pepper”, and others like exotic versions of marinades with soy sauce and tropical fruits. Whatever you choose, rest assured, chicken meat will endure anything. In this regard, it can be considered an ideal basis for culinary experiments and the realization of gastronomic fantasies. The main thing is to make sure that your chicken marinates for enough time so that all the flavors and components have time to be absorbed into the meat. Marinating chicken usually requires an average of 2 to 4 hours, but the longer the meat is in the marinade, the softer it will be in the end. If you like to marinate meat in vinegar, keep in mind that only natural-based vinegars are suitable for chicken, for example, wine or apple cider vinegar - table vinegar will make a tough “sole” out of a tender chicken. Still, it is best to replace vinegar with lemon juice. A separate piece of advice regarding chicken breast - to prepare it, choose richer marinades, since this part of the meat itself is dry.
If there are good coals, chicken kebab is fried for about 15-20 minutes. Since chicken cooks very quickly, turn the kebab every 3-5 minutes. And, finally, remember that starchy foods served with barbecue, such as potatoes, interfere with the normal digestion of meat, so it is best to eat barbecue with fresh herbs, cucumbers, tomatoes, bell peppers, cabbage, onions and green beans. Now let's check out the recipes.
Chicken kebab marinated in mayonnaise and mustard
Ingredients:
200 g mayonnaise,
4 tablespoons mustard,
1 tablespoon ground turmeric,
salt and ground black pepper to taste,
1.5 kg of chicken meat.
Preparation:
In a bowl, mix all the marinade ingredients to obtain a homogeneous consistency. Evenly coat the chicken meat with the resulting marinade and marinate in the refrigerator for 3 to 8 hours.
Chicken kebab in kefir-garlic marinade with onions
Ingredients:
400 ml kefir,
5-6 cloves of garlic,
2 onions,
2 teaspoons khmeli-suneli,
1 1/2 teaspoons salt,
2 kg chicken.
Preparation:
Pour kefir into a large bowl. Add garlic passed through a press, onion cut into half rings, salt and spices. Mix. Place the prepared chicken in a bowl and mix well with your hands to evenly coat the chicken with the marinade. Place the covered bowl in the refrigerator to marinate for 4-5 hours, then fry the kebab.
Chicken kebab in lemon-mustard marinade
Ingredients:
1/2 cup lemon juice,
3 tablespoons mustard,
3 cloves of garlic,
80 g sugar or 2 tablespoons honey,
6 tablespoons vegetable or olive oil,
1 1/2 teaspoons salt,
ground black pepper to taste,
1 kg of chicken meat.
Preparation:
Pass the garlic through a press and mix with lemon juice, mustard, sugar, salt and black pepper. Pour in the oil and beat until smooth. Place the chicken meat in a bowl, mix thoroughly with your hands, cover with a lid and refrigerate for 3-4 hours or overnight, after which you can start cooking the kebab.
Chicken kebab in grapefruit marinade
Ingredients:
1/3 cup freshly squeezed grapefruit juice,
the remaining pulp from the squeezed grapefruit,
2 tablespoons soy sauce,
2 cloves of garlic,
500 g chicken meat.
Preparation:
In a bowl, mix grapefruit juice, grapefruit pulp, soy sauce and chopped garlic. Marinate the chicken in the mixture for several hours, then cook the kebab.
Oriental chicken shish kebab
Ingredients:
150 ml soy sauce,
1-2 teaspoons honey,
3 cloves of garlic,
1 teaspoon grated ginger,
1 teaspoon vegetable oil,
1/2 teaspoon pepper mixture,
1 kg of chicken meat.
Preparation:
Rinse the chicken meat under cold water and pat dry with a paper towel, then cut into pieces. Chop or press the garlic and mix with the remaining marinade ingredients in a large bowl. Place the chicken in a bowl and stir, making sure all pieces of meat are evenly coated with the marinade. Cover the bowl and refrigerate for several hours or overnight. Fry the kebab until golden brown. If desired, the finished kebab can be sprinkled with sesame seeds.
Chicken kebab marinated in yogurt
Ingredients:
6-7 tablespoons plain yogurt,
4 tablespoons vegetable or olive oil,
3 tablespoons lemon juice,
2 teaspoons chicken seasoning
1 teaspoon ground chili pepper,
salt and ground black pepper to taste,
500 g chicken meat.
Preparation:
Mix all ingredients for marinade in a bowl. Place the chopped chicken into a bowl and mix well. Cover the bowl and marinate in the refrigerator for 4 hours or overnight. Thread the chicken onto skewers alternately with the onions and fry.
Chicken kebab in tomato marinade
Ingredients:
3 tablespoons of tomato paste or 5 tablespoons of ketchup,
2 onions,
3 cloves of garlic,
2 teaspoons dried thyme,
2 teaspoons dried oregano,
1 teaspoon ground coriander,
1 teaspoon ground nutmeg,
100 ml lemon juice,
80 ml vegetable oil,
1/2 teaspoon salt,
700-800 g chicken meat.
Preparation:
Mix all the ingredients for the marinade using a food processor or blender until smooth. Immerse the chicken meat in the resulting marinade and mix with your hands. Cover the container with the chicken and marinate in the refrigerator for 4 to 8 hours.
When properly prepared, chicken kebab can give a head start to even pork kebab, which is considered a leader in its taste. Follow our advice, show a little imagination and always cook with pleasure - and then, we are sure, an excellent result will not be long in coming. Bon appetit!
Most people love such aromatic and tender meat. But, unfortunately, it is not always possible to go out into nature. Therefore, we will tell you how to make chicken kebab not only on the grill, but also in the oven and in a frying pan.
Ingredients:
- chicken breast – 0.3 kg;
- salt, spices for grilled meat - to taste;
- bacon – 0.15 kg;
- onion – 1 head;
- sour cream – 0.2 kg;
- garlic – 2 cloves.
Preparation:
- Cut the onion into thin half rings.
- Finely chop the garlic with a knife.
- Chop the dill very finely.
- Place sour cream in a deep container. Add onion, garlic and dill to it. Mix the marinade, add salt and grill spices.
- Rinse the chicken several times and cut it into large cubes. If the meat falls into fibers and does not hold its shape, freeze it. Let the fillet sit in the freezer for a short time, about an hour. After this, the chicken will be easy to cut and the cubes will be even.
- Place the fillet in the marinade. Give the meat a good pat so that the sauce is absorbed into it.
- Place the chicken breast in the refrigerator. Let it marinate for at least 4 hours.
- At this time, you still need to prepare the skewers. Place them on a baking sheet and cover with cold water for 2 hours. Then, during frying, they will not burn.
- When the meat is marinated, you need to wrap it in bacon. It is this that will give the kebab juiciness. Wrap all fillet pieces in bacon.
- Place 3 pieces of chicken breast on each wooden skewer.
- Now heat the grill pan and fry the skewer with meat on all sides until golden brown. If you don’t have such a frying pan, use regular utensils, but then the kebab won’t have appetizing stripes.
- Chicken in sour cream is ready. Serve with vegetable salad.
Marinate chicken for shish kebab in beer (with lemon)
Meat can be baked both in the oven and on the grill.
Ingredients:
- light beer – 0.7 l;
- chicken drumsticks – 4 kg;
- lemon;
- mayonnaise – 0.2 kg;
- onions – 3 heads;
- salt, seasoning for barbecue.
Procedure:
- Rinse all the drumsticks and place them in a large saucepan.
- Cut the onion into thin rings and add it to the drumsticks.
- Add beer and sour cream to the meat.
- Cut the lemon in half and squeeze all the juice into the meat.
- Add barbecue seasoning and salt to the drumsticks. Mix the meat and sauce thoroughly until it is evenly distributed.
- Leave the drumsticks to marinate for 3 hours. This time will be enough.
- After the specified time has passed, prepare the kebab in any convenient way.
Chicken kebab in the oven on skewers (With vinegar and onions)
Includes:
- chicken fillet – 2 pieces;
- dill or parsley – 1 bunch;
- onion – 3 heads;
- vegetable oil - for greasing the baking sheet;
- vinegar - 2-3 tbsp. spoons;
- barbecue seasoning and salt - to taste.
Procedure:
- Cut the fillet into cubes 4-5 centimeters in size.
- Onion - in rings.
- Place sliced breasts in a large bowl. Add chopped onion, table vinegar, seasonings and salt to it.
- Stir the chicken and marinade several times. Leave the meat to marinate overnight.
- Fill a bottle with cold water and place wooden skewers in it for several hours.
- When the breast is marinated, you can continue the cooking process.
- Set the oven temperature to 180 degrees.
- Place chicken on skewers. Place them on a greased baking sheet. If you are using a silicone mold, there is no need to grease it.
- Leave in the oven until ready.
- After 20 minutes, turn the fillet over so that there is a delicious crust on all sides.
- Finely chop a bunch of dill.
- Shish kebab with vinegar is ready! Serve it along with mashed potatoes. When serving, sprinkle the dish with chopped dill.
Marinade for chicken with soy sauce and honey
This is a very interesting option because it involves sweet honey and salty sauce. Often, the breast in this marinade is fried in a frying pan. But you can cook this kebab in other ways.
Ingredients:
- chicken fillet – 2 kg;
- sweet pepper – 2 pieces;
- soy sauce – 0.1 l;
- vegetable oil – 0.05 l;
- honey – 5-6 tbsp. spoon;
- salt and pepper - to taste;
- garlic – 2 cloves;
- onion – 5 heads.
Preparation:
- First, you need to melt the honey. This can be done in a water bath or in the microwave.
- Pour the melted honey into a large saucepan. Add soy sauce and salt. Mix the mixture thoroughly.
- Add vegetable oil and ground pepper to the marinade. Whisk the sauce until smooth. The marinade for chicken kebab is ready.
- Cut the fillet into equal cubes.
- Onion - in rings.
- Pepper - rings or large cubes. If possible, take multi-colored peppers.
- Crush the garlic using a press.
- Place the chopped vegetables and meat in a saucepan with the sauce. Mix everything and leave to marinate at room temperature for 2 hours.
- Now prepare the shish kebab. While frying, baste it with the remaining marinade.
Chicken kebab in kefir
Sour kefir is not suitable for this recipe. Also, it should not be low-fat.
Compound:
- fillet – 1 kg;
- salt, barbecue seasoning and pepper - to taste;
- onion – 0.3 kg;
- fresh herbs (dill or parsley) – 1 bunch;
- kefir – 0.5 l;
- garlic – 4 cloves.
Preparation:
- Cut the chicken fillet into large cubes.
- Onion - in wide rings. Its width should be about 5 mm.
- Crush the garlic using a special device.
- Now place the chopped fillet, onion and garlic in a large saucepan. Mash the ingredients so that the meat absorbs the vegetable juices.
- Pour half a liter of kefir into the pan.
- Finely chop the parsley.
- Add chopped parsley, salt, seasoning and pepper to the marinade pan.
- Stir the meat in the sauce several times and place the pan in the refrigerator. The kebab should be marinated for about 10 hours, but longer is better. If you don’t have time to wait, then take out the meat after 6 hours.
- Thread the marinated meat onto skewers. Grill shish kebab outdoors, on the grill. Build a fire and wait for the coals to burn out. Then, fry the chicken on all sides over hot coals. Make sure there is no fire. Also, you can make this kebab in the oven or on a grill pan.
- Serve the kebab hot, along with pita bread or fresh vegetables.
With lime and herbs
Ingredients:
- chicken fillet – 0.7 kg;
- fresh dill - half a bunch;
- onions – 0.3 kg;
- honey – 0.2 kg;
- garlic – 2-3 cloves;
- salt, ground pepper and coriander - to taste;
- lime – 0.3 l.
Procedure:
- Cut the chicken into large cubes. Their length should be about 7 centimeters.
- Chop the onion into rings.
- Crush the garlic with a press.
- Prepare a large bowl in which to marinate the fillets. Pour lime juice into it, add chopped dill and liquid honey. Then pepper, coriander, salt. The sauce is ready, pour about half a glass of marinade into a separate container, it will come in handy during cooking.
- Now add onion, garlic and chopped meat to the sauce.
- Rub the meat in the marinade and place it in the refrigerator for 2 hours.
- Thread the marinated chicken onto skewers or wooden skewers. Don't forget about the onion rings; place them near the meat too.
- Grill the kebab on the grill or grill. 10 minutes before cooking, remove the reserved marinade and brush the meat with a special brush.
- Serve the kebab with your favorite side dish or grilled vegetables.
Spicy marinade for chicken fillet
If you like spicy meat, we suggest making shish kebab in a soy-mustard marinade. In addition, this is a very simple and quick cooking option.
The composition will include:
- chicken drumsticks or fillets – 0.8 kg;
- mustard – 2 tbsp. spoons;
- salt, suneli hops and pepper - to taste;
- soy sauce – 2 tbsp. spoons.
Procedure:
- Pour soy sauce into the pan. Add mustard to it.
- Crush the garlic in a garlic press. Transfer it to the sauce.
- Add salt, pepper and a few tablespoons of khmeli-suneli to the mustard mixture.
- Rinse the chicken meat. If it's sirloin, cut it into cubes.
- Place the chicken in the mustard marinade and leave it in the refrigerator for several hours.
- Prepare marinated chicken in any way you like. We recommend cooking this meat in the oven at 180 degrees. Approximate baking time is 40-50 minutes.
With ketchup and olive oil
Ingredients:
- drumsticks – 8 pieces;
- honey - 1 tbsp. spoon;
- lemon – ½ piece;
- thyme (powder) – 1.5 tbsp. spoons;
- ketchup – 5 tbsp. spoon;
- salt and pepper - to taste;
- olive oil – 5 tbsp. spoons
Procedure:
- Pour olive oil into a large container. Add 5 spoons of ketchup to it.
- Squeeze the juice out of half a lemon and add it to the ketchup.
- Melt the honey and add it to the marinade. Add more salt, thyme and pepper. Mix the sauce well.
- Rinse the drumsticks and place in the sauce. Marinate them for about 2 hours.
- Place the prepared meat on the grill, fry the chicken until cooked on both sides. This will take about 30 minutes.
Also, along with the meat, you can grill fresh vegetables and serve it all together.
With mineral water (with mayonnaise)
Components:
- fillet – 1 kg;
- mineral water (highly carbonated) – 1 glass;
- onion – 1 head;
- mayonnaise – 0.2 kg;
- garlic – 2 cloves;
- salt and red pepper (ground) - to taste;
Procedure:
- Wash and cut the fillet into large cubes. Transfer the meat to a large saucepan.
- Grate the onion on a coarse grater or pass through a meat grinder. This method will help the onions release all their juice and feed the chicken with it. If you want to string the onion onto a skewer along with the meat, take another onion and cut it into rings.
- Grate the garlic on a fine grater.
- Add garlic, a glass of sparkling water and onion pulp to the chicken. Mix everything, add mayonnaise, salt and red pepper.
- Leave the meat to marinate for several hours. Ideally - for the whole night.
- After the specified time, distribute the meat among the skewers.
- Fry the chicken on all sides over burnt coals. Roast for about 20 minutes. Serve with fresh herbs.
Chicken kebab can be prepared in different ways. It can be fried on hot coals outdoors or baked on skewers in the oven, it can be browned to a crisp in a barbecue or cooked in a frying pan. Only one thing remains the same every time - everyone’s favorite taste of chicken in a fragrant, spicy marinade. In this article we will look at how to cook delicious chicken kebab and the most delicious marinade recipes.
How to cook delicious chicken kebab
It is important to understand that different parts of the chicken carcass will make different kebab.
Chicken breast skewers will be lean and tasty, but this part requires a good marinade that will make the meat soft and juicy, since it does not contain any fat. But at the same time, the barbecue marinade must contain some kind of oil, since any oil will cover a piece of chicken meat with a thin film, preventing the precious juice from leaking out.
Chicken thigh kebab will be soft and juicy because these pieces contain natural fat and the thickness of the meat will not allow it to dry out too quickly when cooked over open coals. It is also convenient to place the thighs on skewers. If you leave the skin in place, it will become golden brown and crispy, and will also help keep the meat inside from drying out. But you will have to forget about the diet for a while.
Chicken drumsticks are slightly smaller in size than thighs, but just as tasty. If you like dark meat chicken, this is a great option as the portions are the same size and not too greasy and not too dry. They pickle quickly enough and are convenient to eat outdoors without cutlery.
Chicken wings are the most difficult to fry on skewers, but are very convenient on the grill. If you use hot and spicy marinades, you get an amazingly tasty snack for beer. Remember everyone’s favorite barbecue wings, which are on the menu of almost all beer restaurants.
When preparing chicken kebab, it is important to remember that chicken meat should not be marinated for too long, as this will make it tough. 1-2 hours in the marinade is enough for the soft chicken meat to acquire the desired aroma and taste.
If you bought frozen chicken rather than fresh, do not defrost it in the microwave or on the table, do it slowly in the refrigerator. This will also help the meat stay tender.
When dividing chicken into pieces for frying, make sure they are the same size. Please note that due to the bone in the middle, some pieces may take longer to cook than those without a bone.
If you salt chicken meat not during marinating, but before placing it on the fire or in a frying pan, the meat will be juicier, since the salt draws out the liquid.
The readiness of chicken kebab is checked by cutting one of the pieces; the meat juice should be clear and the bone should lose its reddish-brown tint. The meat should easily separate from the bone.
Now let’s start with the marinades for the most delicious chicken kebab.
Marinade for chicken kebab with onions
Not everyone knows that marinating chicken in vinegar is not a good idea. Acid makes soft meat tough, which can ruin your chicken skewers before you even put it on the grill.
If you want to make the meat even more tender and soft, then an excellent marinade recipe is onion marinade.
For a kilogram of chicken meat you will need:
- 2-3 large onions,
- mustard - 2 tablespoons,
- vegetable oil - 2 tablespoons,
- salt to taste.
Mix the oil, mustard and pepper, then stir the chicken pieces into the mixture until evenly distributed.
Cut the onion into rings or grate it (you can use a meat grinder or blender), this will release a large amount of onion juice, which will perfectly marinate the meat and make it soft.
Add the chopped onion to the chicken and stir again. Place to marinate in a sealed container in the refrigerator for at least an hour. The longer it marinates, the softer the meat will be.
The mustard-onion marinade will give the chicken kebab a very piquant taste and appetizing aroma. Serve with vegetable salads and herbs.
Chicken marinade with soy sauce
Depending on whether you like it sweet or spicy, there are several different soy marinades.
Soy 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. You should not marinate chicken in soy marinade for too long, as it has a very rich flavor. One hour will be enough.
Soy-honey marinade for chicken
This marinade combines the salty taste of soy sauce, the sweetness of honey and the spiciness of a variety of spices. Chicken kebab in such a complex marinade turns out to be the most tender and simply melts on 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 kebab.
In this marinade, chicken can not only be fried over coals, but also baked in the oven.
Soy-tomato marinade for chicken
This is a very unusual marinade, but if you try it you will not be able to forget it for its aroma and spiciness. All your family and friends will be begging for the secret of this incredible hot and spicy chicken.
- soy sauce - 1 tablespoon,
- tomato paste - 2 tablespoons,
- hot red pepper - 0.5 teaspoon,
- Khmeli-suneli seasoning - 1 teaspoon,
- olive oil - 1 tablespoon,
- honey - 2 teaspoons,
- salt to taste before cooking.
Chicken kebab in this marinade will be very soft and juicy; marinate it for 1 hour. But during cooking, you must ensure that the temperature of the coals or stove is not too high, since the tomato component of the marinade will burn over high heat and turn black, acquiring a slightly bitter taste. To avoid this, let the coals cool slightly and set the oven to no more than 200 degrees. But trust me, the slightly longer cooking time will be worth it once you taste the results.
Marinade for chicken kebab with kefir
Chicken shish kebab marinated in kefir is usually very tender and without excessive spiciness; a light milky flavor gives it a special flavor. This marinade is very easy to prepare.
- 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 the marinade over the meat, let it brew for the required time. This marinade can be left overnight. Cook the kebab until the crust is browned. Serve with fresh cilantro.
Kefir can be replaced with natural yogurt.
Marinade for chicken kebab with mayonnaise
The most popular and simple recipe for preparing marinades for chicken kebab. You can use a wide variety of spices with mayonnaise, including ready-made sets that are sold in the store. Preparation does not take much time, and even a schoolchild can cope with marinating.
Here are some tasty options.
Mayonnaise-ginger marinade for chicken
- mayonnaise - 200 grams,
- ground ginger - 2 teaspoons,
- garlic - 3 cloves,
- black pepper - 0.3 teaspoon,
- salt - 1 teaspoon.
Marinate for an hour in a cool place. Warm before cooking. Suitable for chicken fillets, legs and wings. You can bake chicken breasts in the oven, wrapped in foil.
Mayonnaise spicy marinade for chicken
- mayonnaise - 200 grams,
- onions - 2 pieces,
- garlic - 3 cloves,
- black pepper - 0.3 teaspoon,
- marjoram - 0.3 teaspoon,
- cumin - 0.3 teaspoon,
- coriander - 0.3 teaspoon,
- salt - 1 teaspoon.
Mix all spices and mayonnaise in a separate bowl. Cut the onion into rings and mix with the chicken. Then add the spicy mixture and marinate for an hour, covered. It cooks very quickly and smells incredibly delicious. The spiciness is moderate.
Marinade for chicken kebab with mayonnaise Vostochny
Chicken breast is a healthy dietary meat that is recommended both for those who strive for a healthy lifestyle and for those who hope to get rid of a few extra pounds.
However, often the breast turns out too dry and tough. How to avoid this? Most chefs advise adhering to several rules, the first of which is to use the right marinade for chicken breasts.
General principles for preparing marinade for chicken breasts
It is not advisable to add mayonnaise and other mixtures containing vinegar to it. If the marinade for barbecued chicken breasts contains a lot of acid, the meat will acquire a strong taste and be tough. In general, you don’t need to make the mixture too sour, regardless of what you decide to add: vinegar, some citrus juice or kefir.
You shouldn’t salt the marinade too generously for chicken breasts in the oven either. Salt causes the meat to quickly lose its juice and become rubbery. It is better to add salt towards the end of the marinating process, 10 - 15 minutes before baking.
If you want to get a juicy and soft dish, buy chilled, not frozen chicken, and no marinade for chicken breast kebab will save the one that has been frozen and thawed several times! Not to mention the fact that such meat can easily be poisoned. So buy the product only from a trusted store.
Using the marinade for chicken breasts, you can bake a whole chicken in the oven, but you need to marinate it much longer, it’s best to leave it overnight. But it’s better to bake chicken so that it turns out not dry, but juicy. If you like crust, you can then cut the sleeve (carefully so as not to burn yourself!) and raise the temperature.
Various spices are added to the marinade for chicken breasts. This, of course, depends on taste, but generally accepted seasoning options include the following:
Coriander;
You can use ready-made mixtures or make your own. Or you can prepare a marinade for chicken breast shish kebab or a baked dish, limiting yourself to just one thing. For example, thyme adds an interesting taste to a dish, and curry often appears “solo” (although it may be wrong to talk about solo in this case, because curry is a mixture of seasonings). But it’s important not to overdo it with spices, otherwise the marinade for chicken breasts in the oven will overwhelm the taste of the bird itself!
You need to marinate the breast from an hour to two; it makes no sense to keep it longer.
It will marinate faster at room temperature, but if this “room temperature” is too high, it is better to place the bowl of chicken in the refrigerator.
Make sure the chicken breast marinade completely covers the meat. If this is not the case, you need to periodically remove the bowl and stir the contents, ensuring that the chicken is completely coated with the marinade.
Recipe 1. Marinade for chicken breast kebab “Kefir”
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 - tablespoon
Salt - to taste; add an hour after you start marinating the chicken
Cooking method
Peel and finely chop the garlic, squeeze the juice out of a third of the lemon. Also peel the onion and chop very finely. Using a whisk, mix kefir with garlic and onion, then carefully stir in lemon juice, followed by mustard and black pepper. If you use fresh herbs, chop them as finely as possible, you can even chop them in a blender. If it's dry, rub it between your fingers. Then add chopped herbs to the marinade.
Place the chicken breast in the marinade and keep in it for about an hour, turning every now and then. Then add salt, mix again and marinate the chicken for another 15 minutes.
Bake in a sleeve or cook a shish kebab.
Recipe 2. Marinade for chicken breast in the oven with honey
Ingredients
Honey – 4 tablespoons
Dry spicy herbs (thyme, basil, rosemary, etc.) – 1 tablespoon
Soy sauce – 2 spoons
Olive or corn oil – 5-6 tablespoons
Black pepper - to taste
There is no need to add salt to this marinade for chicken breast - soy sauce will add saltiness.
Cooking method
Melt the honey in a water bath (put the container with honey in a saucepan with water, and place it on gas; heat, stirring the honey continuously).
Mix the liquid honey with soy sauce, then add vegetable oil and stir well. Add dry herbs and pepper.
Marinate the breast in this mixture for about an hour, and then bake in the sleeve. It’s a good idea to add new potatoes and pour the rest of the marinade over everything - you’ll get an exquisite dish in a somewhat oriental style.
Recipe 3. Marinade for chicken breast “Dry”
This version of the marinade for chicken breast is especially suitable for those who love the taste of the chicken itself, and not spices.
Ingredients
Salt - spoon
Sugar - spoon
Vegetable oil – 2 tablespoons
Cooking method
Mix salt and sugar with butter and rub the mixture onto the chicken breast. Place under a small weight and keep it like this for about an hour, and then bake in a sleeve.
Recipe 4. Marinade for chicken breast shish kebab “Spicy”
Ingredients
Vegetable oil (it is better to take olive oil) – 2 tablespoons
Lemon – 1/2 small
Granulated sugar - 2 large spoons
Garlic – 4-6 medium cloves
Ginger - a piece about three cm long
Soy sauce – 2-3 spoons
Lime – wedge (you can use lime juice – a full teaspoon)
Black pepper
If you think the sauce is not salty enough, add a little salt.
Method of preparation
Zest half a lemon, then squeeze out the juice. Pass the garlic through a press. Peel and finely chop the ginger (but it’s better not to grate it).
Mix lemon and lime juice with soy sauce and vegetable oil, add ginger and garlic, stir, add pepper and, if you think necessary, salt. Add some lemon zest, finely chopped 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 regular, Russian, or you can prefer some kind of refined, softer one) - a teaspoon with the top
Dry paprika powder - teaspoon
Garlic – 3-4 cloves
Curry - approximately one and a half teaspoons
Lime or lemon juice - about a teaspoon
Any spicy herbs, to your taste, you can use an Italian or Provençal mixture - half a teaspoon
Cooking method
Peel the garlic and pass through a garlic press.
Add all the citrus juice drop by drop into the sour cream, then, continuing to stir with a whisk, add garlic, curry and paprika, add herbs, lightly rubbing between your fingers.
Coat the breast or pieces of chicken breast with this marinade and keep it like this for about an hour and a half, making sure that the chicken is covered with the sauce on all sides, turning it sideways if necessary.
Recipe 6. Pineapple marinade for chicken breast
Ingredients
Grain mustard – 1 spoon
Regular mustard – 1 spoon
Half a can (400 grams) of canned pineapple
Sour cream 15 – 20% – 3 spoons
Pepper mixture - half a teaspoon
Onion – half a small onion
Salt - from half to a whole teaspoon
Apple cider vinegar – 1 spoon
Cooking method
Peel the onion and chop it quite finely with a knife; You can also chop the onion using a grater or food processor, blender or similar device.
Place the pineapples and syrup in a blender bowl, then grind into a liquid puree. You can, however, leave larger pieces, rather than pure puree.
Mix sour cream with pineapple puree and mustard in a bowl with a blender or whisk. Then add the onion and pepper mixture, mix well again. And only at the end add salt and vinegar (you can do without it).
It makes sense to continue cooking chicken breast marinated in pineapple marinade with pineapples, for example, you can bake the breast with pineapple pieces and cheese.
Recipe 7. Marinade for chicken breast in the oven “Hrenovy”
This is actually a joke name. The marinade is very tasty, it just contains horseradish. It is better to take a piece of horseradish root, but if this is not possible, ordinary horseradish in a jar will do, preferably the simplest one, without beets or cream. However, you can use them too.
Ingredients
Horseradish - a 3-4 centimeter piece of root (or 2-3 tablespoons of ready-made horseradish from a jar)
Sour cream 20% - half a glass
Tomato paste – 1 spoon
Parsley (fresh; if not, you can use dried)
Salt - teaspoon
Cooking method
If you use fresh horseradish root, it should be washed and peeled, then finely grated or crushed using any suitable kitchen device.
Finely chop the fresh parsley, crush the dried parsley with your fingers, or crush it in a mortar.
Mix sour cream (you can use a fattier one, but less fatty is no longer advisable) with horseradish, freshly grated or from a jar, add parsley and tomato, and then salt.
Marinate the chicken breast in this mixture for about two hours.
Recipe 8. Marinade for chicken breast kebab with white wine
One of the most exquisite and delicious marinades for chicken.
Ingredients
Orange – 1 piece
Lemon - half a medium lemon
Honey – 2 – 3 tablespoons
Ginger – a piece about 3 cm
White table wine – ¾ glass
Greens (dill, thyme, basil and similar fresh) - a small bunch
Cooking method
Wash the orange very carefully with a brush. Remove the zest from it and cut it into strips of a couple of millimeters using kitchen scissors.
Cut the lemon into thin slices.
Melt the honey in a water bath until it becomes completely liquid.
Wash the ginger under running water, peel and thinly slice into small slices.
Squeeze the juice from the orange.
Rinse the greens thoroughly, first immersing them in water and then under running water. Chop as finely as possible.
Place honey in orange juice and mix thoroughly until smooth. Add white wine. Mix everything well again and even beat a little.
Now you can add solid ingredients - pieces of zest and lemon, herbs.
Mix the marinade again and immerse the chicken breast in it. Leave to marinate for at least an hour and a half.
- Sometimes it can be difficult to chop garlic finely enough, especially young garlic. To make it easier on yourself, crush the clove by pressing flat on it with a knife.
- It is advisable to add fat to any marinade. Corn oil is best, but you can use any other oil or sour cream, heavy cream, and so on.
If you don't have a sleeve, you can bake the chicken breast in sauce or in a pan covered with foil.
Not every national dish can fit into the cuisine of other nations the way shashlik does into Russian cuisine. They love to eat it outdoors in a warm, friendly company, enjoying both the meeting and the delicious food.
The Armenian dish has long taken root in our cuisine, has undergone some changes and has become available to almost everyone. Not a single trip to the country, to nature or to the sea is complete without a barbecue.
In addition to lamb, almost any meat and fish are used to make yulud, and vegetarians enjoy eating vegetable skewers. One of the budget and dietary options is chicken kebab.
How to choose the right meat for chicken kebab
For a tender kebab you need a young chicken carcass weighing no more than 1.2-1.5 kg. And it’s better to buy it chilled.
If you have frozen meat at your disposal and have time, then it is better to thaw it in the refrigerator. There is no need to place the chicken in a warm place or microwave, as a quickly defrosted product can result in a hard and insufficiently juicy kebab.
In order for the kebab on the skewers to be moderately fried, but not dry, the chicken must be divided into small pieces. The most capricious thing in cooking is chicken fillet; it needs to be properly marinated, otherwise the meat may simply dry out.
Thighs are the easiest to fry; nothing can spoil their tenderness and juiciness. By-products such as hearts and liver are also great for making chicken kebabs.
Utensils suitable for marinating
For proper marinating, you need suitable utensils. Containers made of glass, ceramic or enameled steel are best suited.
But you shouldn’t use wooden or aluminum bowls. Wood tends to absorb liquids, and aluminum in a certain environment can give rise to a chemical oxidation reaction.
It is also better to avoid plastic, as it is often a toxic material.
Marinades
A lot depends on the choice of marinade, for example, what the taste of the kebab will be, the aroma, how soft and juicy the meat will be.
And sometimes time is running out and you want to marinate the chicken, as they say, quickly.
So, how to marinate chicken for barbecue?
There are a lot of options, and depending on the situation and personal preferences, you can choose something suitable for yourself and your company.
Beer is often included in recipes for various dishes and baked goods, so it is very suitable for barbecue marinade. When it comes to chicken, wings are the best choice for this recipe.
Wings should be rinsed in warm water and placed in a bowl. And then add spices, salt, onion rings and pour beer.
And that’s it, after 2.5-3 hours the fragrant wings for barbecue will be ready.
Kefir
The usual fermented milk product here acts as an original base for the marinade. Any part of the chicken, including fillet, is suitable for this recipe.
For 2.5 kg of meat goes: 
- Half a liter of kefir (it’s better to avoid low-fat kefir - the fattier the better);
- 2-3 onions;
- Garlic - 2-3 cloves;
- Any spices you are familiar with;
- Salt and pepper.
The chicken is divided into small portions and placed in a prepared container. Kefir is also sent there, then large onion rings and garlic, passed through a press.
Everything should be salted, peppered and mixed. Leave it under pressure in the refrigerator for 2 hours and the aromatic chicken can be skewered!
On mineral water
In modern cuisine, mineral water is often used to prepare a variety of dishes, replacing ordinary water with it. So it has proven itself well as a marinade.
This recipe is perfect if you use chicken breast as a shish kebab.
For one liter of mineral water it is enough:
- 2 kilograms of breast;
- 3 bulbs;
- One lemon and one tomato each;
- 0.5 cups vegetable oil;
- Spices, herbs, salt to taste.
The chicken is cut into pieces and placed in a bowl in which it will be marinated. The onions should be cut into rings, but not very thinly.
All ingredients are added to the meat and mixed thoroughly. And the final chord - everything is filled with mineral water.
This method of preparation is not quick, the meat should lie in the marinade for at least 5 hours, ideally leave it overnight.
The chicken will go well with lemon and tomato rings.
Sour cream
A marinade using sour cream is suitable for those who do not like too hot or spicy dishes. Sour cream balances all the ingredients without interrupting the aroma and taste of natural meat, complementing it harmoniously.
For shish kebab in sour cream you will need:
- 1 kg. chicken (both pieces with bone and breast fillet are suitable);
- 250 gr. sour cream;
- 3-4 cloves of garlic;
- Fresh herbs (can be replaced with dried ones);
- Salt.
Garlic and herbs are chopped. The chicken is thoroughly rubbed with this mixture with the addition of salt, then sour cream is used and everything is mixed.
This option is for those who are not in a hurry, since the chicken should be in the marinade for 12 to 24 hours.
Mayonnaise based
Mayonnaise sauce can be found in almost everyone’s refrigerator and is successfully used for marinating meat and fish.
Chicken in mayonnaise on the grill deserves attention, as its juiciness cannot be expressed in words.
For this recipe, it is better to take drumsticks and use a wire rack for frying. For 1 kg of chicken you will need:
- 75 ml. mayonnaise;
- 3-4 onions;
- Salt and pepper.
The preparation is very easy, the chicken should be washed in cool water, salt thoroughly and add pepper.
Mix everything and leave the meat to “rest” for 20 minutes.
After this, the chicken goes with mayonnaise (you need to make sure that each piece is coated) and onion, cut into rings.
In order for the chicken to be soaked in mayonnaise, it should be left at room temperature for an hour and then placed in the refrigerator overnight.
If there is no time, then do not put it in the cold, but leave it warm for 3 hours.
The main thing in this case is not to forget about the meat, otherwise it may go to waste.
When frying, it is better to sprinkle such meat not with water, but with wine.
We present to your attention a video on cooking shish kebab in mayonnaise:
Acetic
To give your barbecue chicken a special marinated taste and tenderness, you can use a recipe with the addition of wine vinegar. In this case, whole legs or individual thighs are perfect.
For 1 kg. product you will need:
- Onions - 2-3 pieces;
- A tablespoon of vinegar;
- Salt and pepper.
The legs should be divided into pieces, placed in a bowl, add salt and pepper. The onion is cut into half rings and added to the meat, and vinegar is also poured into it.
Everything is mixed, and then the meat needs to be covered with a lid and placed in the refrigerator for three hours.
Continuing the topic about kebabs... Marinade, dishes, preparation - everything is important!
Do you like it spicy? If so, then hot adjika with horseradish and tomatoes will be to your taste. Look for recipes. By the way, it will be an excellent addition to barbecue.
Learn everything you don't already know about balsamic vinegar. Where? But in this one, use balsamic to your advantage!
Quick nutty
This recipe is perfect for cases when there is no time to wait and at the same time everyone will appreciate the original taste of the chicken. It is better to use pieces of chicken fillet for cooking.
For shish kebab with nuts you will need:
- 1 kg. chicken fillet;
- 1 onion;
- Half a cup of walnuts (can be replaced with peanuts if necessary);
- 2-3 cloves of garlic;
- 0.5 tsp each of turmeric, ground cumin, red and black pepper, 1 spoon of ginger (this is a standard recipe, so you can choose your own set of favorite spices);
- 2 tbsp. spoons of soy sauce;
- A glass of vegetable oil;
- Salt.
To ensure that the meat is ready within 30 minutes, the chicken should be cut into small pieces.
Finely chop the onion, pass the garlic through a press, grind the nuts in a mortar. If you take raw peanuts, you must first roast them.
Combine all ingredients with meat, mix and leave for half an hour. And that’s it, the spicy chicken for the aromatic barbecue is ready!
We invite you to familiarize yourself with the Iranian marinade recipe:
Soy-lemon
This unusual method of pickling is somewhat different from the previous ones. In this case, not only the chicken is placed in the marinade, but vice versa.
We will need two types of marinade. For 1 kg of meat:
- 0.5 liters of water;
- 100 gr. freshly squeezed lemon juice;
- A tablespoon of black pepper;
- 3-4 cloves of garlic;
- 1 tbsp. spoon of salt.
The marinade is prepared in lukewarm water so that the salt dissolves and is injected into the chicken pieces using a syringe.
Second marinade: 
- 100 ml. white wine (it’s better to take dry);
- 1 tbsp. spoon of honey;
- 10 gr. ground red pepper;
- 15 gr. ground nutmeg.
Honey, previously melted to a liquid state in a water bath, and spices are added to the wine. The top of the meat is soaked with this marinade.
Three hours in the refrigerator is enough for the chicken to turn into wonderful and tender meat for barbecue.
Oriental chicken shish kebab
This method of marinating gives the kebab a crispy crust and allows the cook’s imagination to run wild, since you can use any spices to suit your taste. For oriental barbecue, a whole chicken, divided into portions, is suitable.
To prepare you will need:
- One large chicken;
- 2 onions;
- 5-6 cloves of garlic;
- 100 grams of mayonnaise (it is better not to use low-fat);
- 100 grams of any ketchup;
- Salt, spices to taste.
The chicken is chopped into small pieces. Onions and garlic must be peeled and chopped in a blender. The chicken needs to be coated with onion-garlic paste.
A mixture of salt and spices is prepared in a separate bowl, the combination of which is chosen independently. Then it, mayonnaise and ketchup are added to the meat and everything is mixed. And that’s it, the meat can be skewered almost immediately. Delicious, simple, and most importantly fast!
You can learn a few more ways to marinate chicken kebab in the video:
Secrets of marinating chicken
Shish kebab, like any other dish, has its own little secrets and subtleties of preparation. What is worth considering, and what is better to refuse in order to get aromatic, juicy chicken kebab?
- Whatever marinade is chosen, it must completely cover the pieces of meat;
- When choosing dishes, it is better to give preference to deep containers with a lid;
- Most marinades will work faster and produce more flavor if the meat is placed under pressure;
- To prevent the thick marinade from remaining on your hands, you can use a bag in which the chicken with all the ingredients is placed;
- A good shake is enough to ensure that the meat is well coated with the marinade;
- You should not use vinegar marinade for cooking thighs and wings, otherwise there is a high probability of getting dry and tough kebab;
- When choosing a marinade, you must take into account what kind of meat is going to be marinated; not every recipe is suitable for all parts of the chicken carcass;
- Frozen meat cannot be marinated. And it is advisable to avoid defrosting in the microwave.
We hope that now you know exactly how to properly marinate chicken kebab and will cook meat this way in the near future. Chicken is a dietary inexpensive meat. It is easy to prepare and pleasant to eat, and when combined with vegetables, the dish also becomes healthy.
Treat yourself and your loved ones with delicious and aromatic chicken kebab! As an afterword, we want to leave you a video with the stages of preparing a very tasty chicken kebab with an unusual marinade:
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