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Even those who watch their figure are not always ready to deny themselves small pleasures during a picnic or other outing. A barbecue of chicken legs will help them keep external parameters within the prescribed framework and at the same time not spoil the mood of those around them with a sour face - tasty, juicy, in unity with the rest of the company and at the same time relatively safe for the waist. Children often also like this dish much more than traditional pork, and even more so beef kebab. However, you need to know the subtleties that allow you to get a truly successful shish kebab from chicken legs: how to marinate chicken, how to bake it so that it doesn’t fall apart, what to serve with and how long to keep it. And before we move on to cooking, let’s look at the important details.

Sacraments and secrets

To begin with, the main thing is meat. If you have it frozen, a day before time X you need to remove the chicken from the freezer and place it in a deep bowl at the bottom of the refrigerator for smooth thawing. Both fresh and thawed thighs are washed and dried - then you will get a denser, non-disintegrating shish kebab from the legs. How to marinate them depends primarily on the urgency of the task: there are quick marinades, and there are time-consuming ones. Otherwise, it all depends on the taste preferences of your company.

Chicken bakes for quite a long time, so it is recommended not to alternate it with anything other than onions. The remaining vegetables can be baked separately.

The main problem when preparing barbecue from chicken legs is stringing it. These chicken "parts" are quite heavy and the meat is too tender and gets torn apart by the skewers. There are three ways out of this situation:

Use a barbecue grill.
Cut the leg into 3-4 pieces directly through the bones and be sure to string each piece along the bones.
Place the “Bush legs” on two skewers and use them simultaneously. Tested - they don't fall apart.

The choice of method is yours.

Another secret for how to cook chicken shish kebab most successfully: be sure to spray it when turning it over. Water is not very suitable for these purposes. Recommended lemon juice, diluted white wine or any type of beer.

The thick parts of the legs, which are fried whole, are cut shallowly: this way the kebab will cook faster and more evenly.

For supporters of traditionalism

When planning a barbecue of legs, the marinade can be made from almost anything that is suitable for pork (of course, with the exception of spices: in this direction, each meat has its own seasonings). The most popular of them looks like this. Juice is squeezed out of two lemons (remove the seeds, they add bitterness). Five large spoons of sunflower oil (aesthetes can take olive oil) and three of strong mustard are poured into the juice, peppercorns and ground red (sweet) are added. The marinade is enough for a kilogram of legs. After an hour of aging, they can be lowered and baked. Frying over low coals will take about forty minutes.

"Merry Picnic"

A tender and dense kebab is made from legs soaked for half an hour in a liter of mineral water with the addition of two tablespoons of vinegar. Good choice There will be wine, a little worse - apple. Regular vinegar gives a noticeable odor and some harshness cooked meat. While on the coals, the legs should be sprinkled with wine, and when served, they are covered with tomato slices and sprinkled with an abundance of chopped herbs.

Kefir marinade

Also from the category of fast. A liter of kefir or unsweetened natural yogurt mixed with onion rings (press lightly to release juice), crushed garlic, chopped parsley, paprika and black allspice. Shish kebab from legs marinated in this way is kept in the sauce for about an hour. When stringing or placing the legs on the grill, you need to squeeze them out a little: the marinade is thick and does not drain easily.

Exquisite Perfection

Fans of subtle flavor notes will certainly like the following marinade, even if it is a long-lasting one: the shish kebab from the legs will have to be kept in it all night. For soaking, mix three quarters of a glass of pomegranate juice (I would like it only squeezed, and not from a bag, since it always contains sugar or sweetener) and a quarter of classic soy sauce. You don’t need to add seasonings; the meat will still be quite spicy. The indicated volumes of components are enough to process two kilos of chicken.

Ketchup with mayonnaise

Another well-known and common marinade. It includes mayonnaise and ketchup (most often spicy) in a ratio of 1:3 plus ground black pepper and a large number of Luke. The soaked shish kebab from the legs is placed in the cool for five hours (traditionally - overnight).

"Gift"

The beginning of its preparation coincides with the very first recipe: chicken is kept in a lemon-oil marinade for an hour. During this time, a deft chef will have time to cut five cloves of garlic into slices, and three processed cheese into cubes. The garlic is gently pressed into them and the cheese sticks are wrapped in parsley. Cuts are made in the thick parts of the legs, cheese is inserted into them and pressed so that the edges stick together. It is more convenient to fry stuffed shish kebab from legs on a grill.

How to cook the most popular part of chicken - legs? How to marinate meat so that it is juicy and flavorful? Thanks to this article, you will learn how to marinate chicken kebab so that when frying inside, the meat is juicy and not dry, and the crust is golden and crispy. Treat yourself to new delicious recipes.

Shish kebab from legs - delicious chicken with a crispy crust

If you love trips to nature or to the country, then you probably love dishes from the fire. And today we will tell you about one of the simplest and most inexpensive types of chicken shish kebab - chicken shish kebab. It turns out very juicy, and cooking does not take much time at all.

It is worth noting that it is best to cook shish kebab from chicken legs without adding honey, as it burns over an open fire. And it is also better, of course, to refuse to add various vegetables (mushrooms, tomatoes, onions, etc.) to the marinade, since if you are not careful with cooking, they can simply turn into coals. But today we will look at a variety of marinade for legs, and you yourself choose the one that you like best.

Now let's look at the first recipe.

Cooking method No. 1

Let's start from the very beginning simple recipe, with the addition of the necessary spices. To get started, prepare the following:

chicken leg – 10 pcs.;
crushed garlic - 3 small cloves;
sweet paprika (ground) – 3 tsp;
Zira – 1.5 tbsp;
black pepper (ground) – 1.5 tsp;
salt – 2-2.5 tsp. (taste);
olive oil – 70 ml.

How to cook?

First, let's prepare the marinade for the kebab. To do this, put paprika, cumin, salt, pepper, crushed garlic in a deep bowl, vegetable oil. Mix and you're done.
If you have legs with thighs, then they need to be cut. Place the meat in the marinade and stir. Cover the bowl with cling film and leave the ham kebab to stand in a cold place for 3-3.5 hours.
Now string the pieces onto a skewer and fry for about 5 minutes on each side (at moderate heat). Total time cooking - 20-25 minutes.
Ready. The dish can be served with any side dish.

Cooking method No. 2

You can also marinate the legs in a more piquant marinade. You should prepare the following ingredients:

chicken leg – approximately 2 kg;
soy sauce – 50-70 ml;
pomegranate juice – 150-170 ml;
salt, pepper - to taste.

Let's start cooking:

The meat needs to be washed and dried. You need to make shallow cuts in it - this way the chicken will be better soaked.
Place the pieces into a deep bowl. Fill them with juice, soy sauce, sprinkle with salt and pepper. In order for the shish kebab to be juicy, the marinade must cover them completely. It is best to let the meat sit overnight in the refrigerator.
Place the pieces on skewers and place on the grill. Fry until done (about 25 minutes), turning the skewers every 5-7 minutes.
Ready. It is best to serve the dish with a side dish of fresh salads, vegetables.

Cooking method No. 3

The kebab will turn out very tasty if you add the sauces that we use in Everyday life. Take products such as:

chicken leg – 2-2.5 kg;
ketchup ( tomato paste with the addition of water) – 100-150 ml;
onions – 550-600 g;
tomatoes (and/or bell pepper) – 350 g;
crushed garlic – 7-9 cloves;
salt, pepper, curry, chicken seasoning, dried ginger - to taste.

We wash the meat, cut it into several equal parts, and dry it.
Peel the onion and cut into half rings. We also wash the tomatoes (peppers) and cut them into pieces.
Take a deep bowl for chicken legs, add all the vegetables, season, add crushed garlic. They should stand marinated for 2.5-3 hours.
It is better to fry on a wire rack, turning occasionally, for at least 25 minutes.
The dish is ready. You can serve.

Cooking method No. 4

Shish kebab marinated in mayonnaise turns out to be especially tender. And the ingredients for its preparation can be found in any refrigerator:

This marinade is different in that it does not contain onions. So, those who are not fans of this vegetable will appreciate this method. Let's start cooking:

We clean the legs, wash them and dry them. If necessary, cut into small pieces.
Transfer the meat to a deep bowl, coat it with mayonnaise, add spices. Place the mixture in the refrigerator to stand overnight.
Now we string the pieces onto a skewer and fry them over medium heat for about 20 minutes. Don’t forget to turn them over.
Remove from the fire and let stand under foil for at least another 10 minutes. This will allow the chicken to absorb all the flavors and become even softer.
Ready. Serve with baked potatoes.

As you can see, all the recipes are very simple, and the ingredients for them are accessible to everyone. Be sure to try at least one of these recipes, but it’s better, of course, all of them, and then choose your favorite.

It must be admitted that not all of us prefer meat kebabs. However, it is also worth recognizing that not all of us know how to cook kebabs from tender chicken fillet which is easy to dry out. For those who are faced with similar problems, our article will be extremely relevant, in which we will figure out what we think of as shish kebab from chicken legs and how to marinate it.

Recipe for shish kebab from chicken legs with vinegar

Ingredients:

chicken legs – 1-1.5 kg;
vinegar 9% - 4 tbsp. spoons;
onions – 2 pcs.;
salt, pepper - a pinch;
sugar – 2 teaspoons;
dried herbs(thyme, dill, parsley) - to taste.

Preparation

Wash the chicken legs and wipe dry. Dilute 4 tablespoons of vinegar with 8 tablespoons of cold boiled water. Cut the onion into large rings and lightly mash with a good pinch of salt. Place the legs in a bowl, salt and pepper them evenly, pour vinegar over them and add onions and sugar. The final touch in the marinade - dried herbs to taste. All that remains is to mix everything and leave the future kebab to marinate for 1 hour at room temperature and 6-11 hours in the refrigerator. Ready meat can be cooked on the grill, in the oven, or on the grill.

Ardent fans natural products can replace table vinegar apple, wine, or balsamic, or flavor the meat with lemon juice.

Thanks to the acid, the meat will become soft and tender in the shortest possible time.

Shish kebab of chicken legs in mayonnaise

Ingredients:

chicken legs – 2 pcs.;
garlic – 2 cloves;
mayonnaise – 3 tbsp. spoons;
juice – 1/2 lemon;
chili pepper – 1 pc.;
parsley - a bunch;
onions – 2 pcs.;
salt, pepper - to taste.

Preparation

Wash the chicken legs and wipe dry. If necessary, trim off excess fat, but do not remove the skin.

Grate the onion and garlic on a fine grater and add the resulting puree to chicken legs. We do the same with chili peppers (don't forget to wear gloves while grating!), but we add it to the mayonnaise. We also pour lemon juice into it and mix everything thoroughly. The fact is that mayonnaise itself is not capable of making meat tender; this is only possible thanks to lemon, and the sauce itself serves rather as a flavoring additive that increases the fat content and juiciness of the finished kebab.

Now all that remains is to add mayonnaise to the legs, add chopped parsley, salt and pepper and mix everything thoroughly again. Bay leaf lovers can throw a couple of bay leaves into the marinade. Now we leave the meat to marinate for 3-5 hours and cook as usual.

Sacraments and secrets

Chicken bakes for quite a long time, so it is recommended not to alternate it with anything other than onions. The remaining vegetables can be baked separately.

Use a barbecue grill.
Cut the leg into 3-4 pieces directly through the bones and be sure to string each piece along the bones.
Place the “Bush legs” on two skewers and use them simultaneously. Tested - they don't fall apart.

The choice of method is yours.

Another secret for how to cook chicken shish kebab most successfully: be sure to spray it when turning it over. Water is not very suitable for these purposes. Lemon juice, diluted white wine or any type of beer are recommended.

The thick parts of the legs, which are fried whole, are cut shallowly: this way the kebab will cook faster and more evenly.

For supporters of traditionalism

"Merry Picnic"

A tender and dense kebab is made from legs soaked for half an hour in a liter of mineral water with the addition of two tablespoons of vinegar. A good choice would be wine, a little worse - apple. Ordinary vinegar gives a noticeable odor and some toughness to the finished meat. While on the coals, the legs should be sprinkled with wine, and when served, they are covered with tomato slices and sprinkled with an abundance of chopped herbs.

Kefir marinade

Also from the category of fast. A liter of kefir or unsweetened natural yogurt is mixed with onion rings (press lightly to release juice), crushed garlic, chopped parsley, paprika and black allspice. Shish kebab from legs marinated in this way is kept in the sauce for about an hour. When stringing or placing the legs on the grill, you need to squeeze them out a little: the marinade is thick and does not drain easily.

Exquisite Perfection

Fans of subtle flavor notes will certainly like the following marinade, even if it is a long-lasting one: the shish kebab from the legs will have to be kept in it all night. For soaking, mix three-quarters of a glass of pomegranate juice (I would like it only squeezed, not from a bag, since it always contains sugar or sweetener) and a quarter of classic soy sauce. You don’t need to add seasonings; the meat will still be quite spicy. The indicated volumes of components are enough to process two kilos of chicken.

Ketchup with mayonnaise

Another well-known and common marinade. It includes mayonnaise and ketchup (most often spicy) in a ratio of 1:3, plus ground black pepper and a large amount of onion. The soaked shish kebab from the legs is placed in the cool for five hours (traditionally - overnight).