The chicken leg kebab marinade is quite simple to prepare and gives this dietary dish a juicy and delicate taste. However, in order to get a really tasty chicken kebab, you need to choose the right marinade and prepare it according to the most popular recipes.
Types of marinades
Sweet marinades are great for chicken legs as they soak well and give the meat a sweet taste. Mustard marinade will help to make the barbecue more piquant, and those who do not like to interrupt the natural taste of barbecue with various seasonings should prefer the classic marinade with onions, salt and vinegar. You can also use acidic marinades, however, they are contraindicated for people suffering from increased acidity of the stomach and ulcers of the gastrointestinal tract.
When preparing a chicken kebab marinade, it is very important to respect the proportions of the ingredients and take into account the quality / weight of the chicken legs.
If sour marinades are not suitable, you can replace them with a marinade of spices, honey and herbs - their thick consistency very quickly soaks chicken legs and makes their meat soft and aromatic. If you wish, you can make a spicy marinade, for the preparation of which a mixture of herbs, salt and ground peppers is used. Spicy types of marinades are best paired with chicken thighs or drumsticks, since in other marinades these parts of the chicken are rather difficult to marinate.
Marinade recipes
To prepare a classic marinade for 1 kg of legs, you need to take 100 g of 9% table vinegar, 500 g of onions, 2 teaspoons of salt, 1 teaspoon of sugar, 10 allspice peas, 20 black peppercorns, 5 bay leaves and a teaspoon vegetable oil. Onions need to be peeled and cut 100 g into quarters, grind onion gruel in a blender - the rest of the onion is cut into rings and set aside. Peppercorns need to be ground and mixed with chopped onions, lavrushka, vegetable oil, salt, vinegar and sugar. Then 200 g of water is added to the mixture and the marinade is thoroughly mixed.
The ready-made classic marinade is poured over the chicken, interlaced with onion rings, and marinated for 2 hours in a cool place.
To prepare a sweet-hot marinade, you need to take 1 cup of liquid honey, 1 tablespoon of mustard, 10 black peppercorns, 20 g of red and 20 g of sweet paprika and 1 tablespoon of vinegar. Liquid honey must be thoroughly mixed with a glass of water, mustard, paprika and vinegar, and then rubbed well with chicken legs. The advantage of this marinade is its undemanding time - the processed chicken can be put on the grill immediately after a short marinating.
