You will need
- Barbecue chicken in the Creole marinade:
- chicken – 4 PCs.;
- oregano – ½ tsp;
- sea salt – 2 tbsp;
- dried paprika – 1 tsp.;
- white wine vinegar – 3 tbsp;
- ground black pepper – 1 tsp;
- ground chili pepper – 1 tsp;
- vegetable oil – 100 ml;
- seasoning "Summer chesnochek" by Gallina Blanca – 20 g;
- salt.
- Chicken in ginger-garlic marinade:
- chicken fillets – 1 kg;
- garlic – 2 cloves;
- ginger chopped;
- dry white wine – 300 ml;
- olive oil – 3 tbsp;
- black pepper;
- salt.
- Chicken in a yoghurt marinade with spices "in Arabic":
- chicken fillets – 2 PCs.;
- onion – 1 PC.;
- chili pepper – 1 PC.;
- natural yoghurt – 6 tbsp;
- Apple 6% vinegar – 2 tbsp;
- olive oil – 3 tbsp;
- ground pepper – 1 tsp;
- salt.
Instruction
1
Chicken BBQ Creole marinade
Thoroughly combine all ingredients. The marinade should be thick consistency. Each chicken slice with a sharp knife along the backbone into two parts. Thoroughly wash the meat in cold water and blot with a clean paper towel. Then from all sides of the grate halves of the chicken marinade, place in a plastic bag, close tightly, place in refrigerator and leave for 8-10 hours. Then soak the meat for about 2-3 hours at room temperature. Cook chicken on grill until cooked, turning occasionally and oiling with the remaining marinade.
Thoroughly combine all ingredients. The marinade should be thick consistency. Each chicken slice with a sharp knife along the backbone into two parts. Thoroughly wash the meat in cold water and blot with a clean paper towel. Then from all sides of the grate halves of the chicken marinade, place in a plastic bag, close tightly, place in refrigerator and leave for 8-10 hours. Then soak the meat for about 2-3 hours at room temperature. Cook chicken on grill until cooked, turning occasionally and oiling with the remaining marinade.
2
Chicken in ginger-garlic marinade
The chicken with a sharp knife cut in half along the sternum and spine. Wash thoroughly in cold water and dry. To prepare the marinade, combine the wine, 2 tablespoons of olive oil, ginger, chopped garlic, pepper and salt. Put the meat into a deep saucepan and add ginger-garlic marinade. Leave at room temperature for 3-4 hours. Then take out half of the chicken, brush the remaining olive oil, place on a baking sheet and place in preheated 200 degree oven. Bake for 1-1.5 hours.
The chicken with a sharp knife cut in half along the sternum and spine. Wash thoroughly in cold water and dry. To prepare the marinade, combine the wine, 2 tablespoons of olive oil, ginger, chopped garlic, pepper and salt. Put the meat into a deep saucepan and add ginger-garlic marinade. Leave at room temperature for 3-4 hours. Then take out half of the chicken, brush the remaining olive oil, place on a baking sheet and place in preheated 200 degree oven. Bake for 1-1.5 hours.
3
Chicken in a yoghurt marinade with spices "in Arabic"
Each chicken cut into 2-4 pieces, wash, dry, put it in a bag and lightly beat off. Prepare the marinade: grate the onion on a grater, chili very finely chop, garlic chop, add yogurt, olive oil, vinegar, salt and mix. Put in the marinade chicken and leave for 4-5 hours. Ready marinated chicken along with the marinade, place on a baking tray lined with foil. Cook at 200 degrees, cover the meat with foil for 40-50 minutes. Then remove the foil and bake until Golden brown.
Each chicken cut into 2-4 pieces, wash, dry, put it in a bag and lightly beat off. Prepare the marinade: grate the onion on a grater, chili very finely chop, garlic chop, add yogurt, olive oil, vinegar, salt and mix. Put in the marinade chicken and leave for 4-5 hours. Ready marinated chicken along with the marinade, place on a baking tray lined with foil. Cook at 200 degrees, cover the meat with foil for 40-50 minutes. Then remove the foil and bake until Golden brown.