To prepare a tasty, tender and aromatic chicken dish, the meat must first be marinated and allowed to brew. The proposed marinade options will meet all your expectations.
It is necessary
-
- BBQ chicken in Creole marinade:
- chicken - 4 pcs.;
- oregano - ½ tsp;
- sea salt - 2 tbsp l.;
- dried paprika - 1 tsp;
- white wine vinegar - 3 tbsp l.;
- ground black pepper - 1 tsp;
- ground chili - 1 tsp;
- vegetable oil - 100 ml;
- Seasoning "Summer Garlic" from Gallina Blanca - 20 g;
- salt.
- Chicken in ginger-garlic marinade:
- chicken carcass - 1 kg;
- garlic - 2 cloves;
- chopped ginger;
- dry white wine - 300 ml;
- olive oil - 3 tbsp. l.;
- black pepper;
- salt.
- Chicken in yoghurt marinade with Arabic spices:
- chicken carcass - 2 pcs.;
- onion - 1 pc.;
- chili pepper - 1 pc.;
- natural yogurt - 6 tbsp. l.;
- apple cider vinegar 6% - 2 tbsp. l.;
- olive oil - 3 tbsp l.;
- ground paprika - 1 tsp;
- salt.
Instructions
Step 1
BBQ chicken in Creole marinade
Mix all ingredients thoroughly. The marinade should be thick. Cut each chicken with a sharp knife along the ridge into two parts. Wash the meat thoroughly in cold water and pat dry with a clean paper towel. Then rub the chicken halves with marinade on all sides, put in a plastic bag, close tightly, place in the refrigerator and leave for 8-10 hours. Then keep the meat at room temperature for about 2-3 hours. Grill the chicken until cooked through, turning occasionally and brushing with the remaining marinade.
Step 2
Chicken in ginger-garlic marinade
Cut the chicken in half with a sharp knife along the sternum and spine. Wash thoroughly in cold water and pat dry. To make the marinade, combine wine, 2 tablespoons of olive oil, ginger, minced garlic, pepper and salt. Place the meat in a deep saucepan and cover with the ginger-garlic marinade. Leave at room temperature for 3-4 hours. Then remove the chicken halves, brush with the remaining olive oil, place on a baking sheet and place in an oven preheated to 200 degrees. Bake for 1-1.5 hours.
Step 3
Chicken in yoghurt marinade with Arabic spices
Cut each chicken into 2-4 pieces, wash, drain, put in a bag and lightly beat. Prepare the marinade: grate the onion, chop the chili very finely, chop the garlic, add yogurt, olive oil, vinegar, salt and mix. Place the chicken in the marinade and leave for 4-5 hours. Put the finished marinated chicken meat together with the marinade on a baking sheet covered with foil. Cook at 200 degrees, covering the meat with foil, for 40-50 minutes. Then remove the foil and bake until golden brown.
