The marinade recipe for the most delicious and juicy chicken kebabs: TOP-5 of the most delicious marinads with detailed ingredients and step-by-step cooking

To prepare a delicious marinade for chicken barbecue, just use our recipes.

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Most people prefer pork meat if we are talking about cooking barbecue. However, this does not mean that other meat can not be used to prepare this dish. No less tasty is a barbecue of chicken meat. It turns out the dish juicy, soft, delicate and very appetizing in appearance.

It is worth noting that the juiciness and taste of the finished chicken barbecue depends on the marinade in which it was harvested. We present to your attention the most delicious and easy to prepare marinades for chicken barbecue.

Marinade with vinegar for chicken kebab: classic recipe

The easiest and most affordable way to marry chicken, as, in principle, and any other, it is to combine chopped pulp with spices, vinegar and, if desired, vegetables.

It is important to note that when preparing such a marinade, it is necessary to accurately observe the specified amount of ingredients, since otherwise the pulp will be dry and tough.

Chicken fillet - 1 kg
Dining vinegar - 45 ml
Water - 90 ml
Sweet onion - 3 pcs.
Sugar - 15 g
Salt, Oregano, Provencal herbs, Carry, garlic, red ground pepper

It is necessary to choose fresh chicken fillet, not succumbing to freezing. Next, wash it, cut it with suitable slices, dry it.
Onions need to be cleaned of husk, rub on a fine grater or interrupted in a blender, since we need to get a gruel from the vegetable. If desired, you can cut the vegetable with rings, but in this case the meat will not be so juicy.
So, add salt and spices to the chicken, gently mix the pulp.
Add puree from onion to it.
From vinegar, boiled cold water and sugar we make marinade.
Pour the liquid to the meat, mix the ingredients again.
Let the barbecue stand for about 5-12 hours. The longer the meat will marinate, the softer and tastier it will turn out.
Next, you need to fry the barbecue. This must be done in a traditional way - on the charcoal. The readiness of the barbecue will be indicated by a transparent juice that will be released when cutting meat.

Kefir marinade for chicken barbecue

Another simple and budget version of the marinade for chicken barbecue, which will make the pulp tasty and juicy.

Chicken fillet - 1 kg
Kefir - Paul L
Sweet onion - 2 pcs.
Garlic - 4 cloves
Salt, pepper, basil, coriander, ginger

As you can see, you will need a minimum of ingredients, while they are all available and, as a rule, are at hand.
According to the recipe, we will use chicken fillet, however, this option is also suitable for pickling other parts of chicken carcass. You can use wings, hips, lower legs or pulp from these parts.
Wash the meat, dry and cut in medium pieces.
Clean the onion, cut it with large rings.
Peel the garlic and rub on grater or pass through the press.
Now we combine meat, vegetables and salt with spices in a deep container, mix the products.
Add kefir to them, mix the ingredients again so that all the pieces are in a sour -milk product. As for kefir, you can take it any. But for dry fillets, a fatty product is better suited, it will make the pulp more juicy, and for fat hips, it is not very dry legs to use low -fat kefir.
Wrap the container with foods in the food film.
Send the disgusted meat to a cool place for 3-12 hours.
After that, fry the barbecue in the traditional way.

Marinade with soy sauce for chicken barbecue

The barbecue, marinated in soy sauce, is distinguished by taste from other meat. The pulp is unusually aromatic, very juicy and unusual in taste.

Chicken fillet - 1 kg
Olive oil - 30 ml
Garlic - 2 cloves
Soy sauce - 50 ml
Lemon juice - 10 ml
Fresh ginger
Salt, basil, dried greens, black pepper

At will, chicken fillet can be replaced with other parts of the bird. Wash the pulp, dry it, cut it with suitable slices.
Peel the garlic, rub on a fine grater or chop finely.
Peel the onion, chop the rings.
Ginger will give the barbecue piquancy and severity, so determine its number to your taste. In any case, there is no need to put a lot of this ingredient, since it can interrupt the taste of other spices and meat itself. Wash ginger, clean, rub on a fine grater.
Now in a deep container connect the oil, sauce, lemon juice, garlic and ginger.
Shame the meat with salt and spices.
Add the marinade to the main ingredient, mix the contents.
Cover the container with a kebab with cling film and send for a cool place for at least a few hours., And if time allows, then for 10-12 hours.
Then fry the pulp on the coals.

Kurita's fruit marinade

This version of the marinade cannot be called ordinary, since fruits are used as the main ingredients for its preparation. You can use kiwi, oranges, lemons, pineapple juice, etc. The pulp thanks to this marinade is very delicate and juicy.

Chicken fillet - 1 kg
Orange - 2 pcs.
Lemon - ¼ pcs.
Olive oil - 30 ml
Greens - 20 g
Gorky pepper
Salt, ginger, curry, cinnamon

As you can see, the set of ingredients is very non -standard. Despite this, the chicken barbecue is very unusual and tasty. The recipe for such a marinade is definitely worth a try.
Wash the chicken fillet or, if desired, wash, dry and cut it out if necessary not in large pieces.
From oranges, squeeze the juice. It is advisable to use sweet oranges, since the marinade of the marinade will add lemon juice so.
From the indicated amount of lemon, you also need to squeeze the juice.
Greens can be taken. Parsley and cilantro are suitable, you can even add several leaves of mint and basil. Wash the greens, dry and chop it.
Gorky pepper is not an obligatory ingredient for this marinade. However, there are those who love barbecue with sharpness, in which case it is just a suitable vegetable. Put it in the marinade quite a bit so that the finished meat is slightly pepper. Finely chop the pepper, do it in gloves.
Salt the chicken, shave the specified spices and spices.
Now add all the other ingredients indicated in the recipe to the meat container, mix the contents.
Leave the pulp to pickle in a cool place for about 5-12 hours.
After fry the barbecue in the traditional way.

Kurita barbar marinade

This method of pickling chicken barbecue can also be called traditional, since it is one of the simplest and most affordable. According to this recipe, we deliberately lure not only chicken meat, but also vegetables, which we then fry with a barbecue on the grille.

Chicken fillet - 1 kg
Sweet pepper - 2 pcs.
Sweet onion - 2 pcs.
Garlic - 3 cloves
Mayonnaise - 350 g
Salt, pepper, paprika

Wash the chicken flesh, dry, cut into medium pieces.
Peel the pepper from the seeds, wash it, cut each vegetable into 4 parts.
Peel the onion, cut the rings.
Clean the garlic and chop finely.
Salt the chicken, pepper, shake with spices.
Add vegetables to the chicken.
Combine mayonnaise with garlic. There should be a lot of mayonnaise so that all the meat is covered with it. At first glance, it may seem that the indicated amount of the product is too much, in fact, this is not so. A few hours later. Vegetables and flesh absorb mayonnaise.
Next, add the mayonnaise mixture to the main ingredients, mix the contents.
Leave the fillet with vegetables to pickle for 3-12 hours.
After that, fry the barbecue along with onions and pepper on the grille.

If you want to cook delicious, soft and juicy chicken barbecue, be sure to note our recipes. With such a barbecue you will please not only yourself, but also your relatives.