We cook shish kebab from thighs (chicken): recipes of marinades and fineness of preparation

In order to go to nature with friends or relatives and cause no special need. Shish kebab - in itself sufficient reason. And whatever the nutritionists say, the dish has a truly magical power: it can lift the patient to his feet, reconcile the quarreled, cure depression and just give a whole bunch of joy. Shish kebab from the thighs of chicken - a very popular variation on the topic. And it's not just that the chicken is cheaper than beef, lamb and pork, but also because it is much faster marinated. And the time for baking goes less. And how many different recipes shish kebab exists for chicken thighs! Try, experiment and choose the one that is more to your liking.

Recipes for marinades

Marinade for shish kebab from chicken thighs can be cooked even from highly carbonated mineral water. Simply pour in the meat, add salt and pepper, and for 3-4 hours, start cooking. You need a liter of water per kilogram of meat.

An excellent result gives a sour milk: yoghurt, fermented milk, yogurt, kefir. Pour a kilogram of thighs with a liter of liquid, add a grated onion, which will add flavor and juiciness.

Shish kebab from chicken thighs, the recipe of which contains tomato juice, will turn out to be very delicate. And his golden color will just drive you crazy! You can use other juices - pineapple, orange, apple at the rate of liter per kilogram.

Do not ignore the foreign products. For example, adding soy sauce will make the taste of shish kebab much more expressive and saturated. And the BBQ sauce will not only give you a fragrance - a shish kebab from chicken thighs, marinated in this sauce, will definitely have an amazing crust.

Many people like to experiment with alcoholic beverages when preparing marinades. Do not use pure beer or red wine - mix it better with juice. Of course, it is worth opting for natural products. For example, home plum wine can give an excellent result.

Baking on charcoal

The pledge of delicious meat is a uniform roasting. Shish kebab from thighs (chicken), cooked on a brazier, it will turn out more delicious if you cook it on coal from fruit tree wood. Watch out for the fire, do not let it flare up. Tender chicken meat will deteriorate if the flared flame is not repaired in time. Use simple water or marinade residues for this purpose.

Feed to the table

If your meal takes place in nature, no serving is required. Just remove the meat from the grill and spread it over the plates. Be sure to serve him sauces and sliced greens.

Very good for shish kebab from a chicken suited sauces of Caucasian cuisine: tkemali, satsebeli, narsharab, satsivi. Good in tandem with him and adzhika. You can use a regular ketchup. And if you want to emphasize the tenderness of meat, prepare the sauce from equal parts of mayonnaise and sour cream, adding to them fresh dill and a little young garlic.

Helpful Tips

Shish kebab from thighs (chicken) is better to cook not on skewers, but on grill bars, so that the pieces do not fall into the fire. Before pickling, lightly beat the meat, this will speed up the process. Do not use ice-cream thighs for cooking shish kebab, they will be fumigated and fried unevenly.

As for the fire, do not use firewood for it. Such wood gives off an abundant amount of resin, which not only gives an unpleasant smell to the shish kebab, but also saturates it with harmful components.

Do not trust the purchased pickled meat - as a rule, for these purposes, the stale goods are used. Better buy fresh and marinate yourself.