With the advent of the first warm days many people are beginning to wonder how to marinate barbecue chicken so that it turns out tasty and juicy. In addition to the classic version involving the use of vinegar, there are several unusual recipes, allowing you to make the dish especially fragrant and appetizing.
Shish kebab made from chicken is not inferior in taste to meat, but it requires some cooking skills from culinary specialists, since poultry meat comes to readiness faster than pork or lamb. That is why one of the answers to the question of how to make delicious chicken kebab, there will be attention and accuracy during frying on coals or a fire.
Chicken skewers in kefir is one of the most unusual, but at the same time popular options for preparing a summer dish. This marinade has a delicate and refreshing taste due to the sour taste of the main ingredient - kefir.
In addition, this fermented milk product contributes to moderate softening and preservation of juiciness chicken meat. Chicken fillet skewers using kefir will require the presence of the following ingredients:
- chicken fillet - 2 kg;
- kefir (it is better to choose 3.2% fat) - 0.5 l;
- onion - 1 kg;
- parsley - 100 g;
- spices (selected to taste for chicken or barbecue) - 2 tbsp. l.;
- table salt - to taste.
You can also substitute fillet chicken thighs or chicken legs.
Cooking step by step.
- Chicken skewers in kefir will require the processing of chicken meat - it should be washed, cut into portions (if fillet is used), skin removed.
- Onions are peeled, cut into thin rings or half rings (as an option, one onion head can be divided into 3 parts).
- In a container (deep basin, large bowl or saucepan), mix the chicken and onion.
- Then pour kefir and add all the spices.
- Add salt.
- Finely chop the parsley (without stems) and add to the marinade.
- Mix all the ingredients and leave to infuse for 12 hours (it is possible to reduce the time to 3-4 hours).
Fry the pieces until cooked - wait for the appearance of a beautiful golden brown. This will take 20 to 30 minutes. This chicken kebab marinade suggests that it will be served with fresh vegetables or greens - dill, green onion or cilantro.
Marinade for chicken barbecue with mayonnaise fresh garlic – great option for cooking fine dining on open fire.
This recipe is suitable for making delicious barbecue from chicken in a frying pan, since not everyone has the opportunity to travel outside the city.
To start cooking, you need to make sure that you have the following ingredients:
- chicken (fillet, legs, ham) - 2-3 kg;
- fresh garlic - 10 cloves;
- mayonnaise 25% fat - 100 ml;
- salt, black pepper - to taste;
Shish kebab spices or for chicken - to taste.
Cooking steps.
- Chicken skewers in mayonnaise using whole carcass will require its division into 8 parts, the fillet must be cut into large portioned pieces.
- Rinse the meat, remove the skin if desired.
- Peel the garlic and cut each clove lengthwise into thin slices.
- Mix the spices chosen for cooking with salt, black pepper and mayonnaise.
- Put the prepared garlic plates into the marinade (or under the skin if it has not been removed).
- Next, thoroughly coat all the pieces with the resulting mixture.
- Put them in a deep container and leave to marinate from 1 hour to 12 hours (optional).
- Put the prepared kebab on the grill and fry on the coals until cooked.
Serve with fresh vegetables and herbs. Grilled Chicken Wings can be cooked according to the same recipe. The answer for those who do not know how to marinate chicken wings for barbecue, there will be the use of marinade ingredients with the addition of hot red pepper for extra piquancy.
For those who do not know how to marinate chicken skewers, I can recommend a simple and proven recipe that includes ingredients such as vinegar and onions. It is important to remember here that acetic acid can make chicken meat dry, so its amount in the marinade should be small.
This ingredient will add a characteristic sour taste and aroma to the dish, while onions and spices will add spice and piquancy. That's why classic version does not disappear from culinary collections, remains in demand and popularity among lovers of meat roasted at the stake.
According to the exposure time of the marinade, we can say the following - delicate taste and softness will require 1-3 hours, saturation and piquancy - 6 hours or more. Required for cooking the following ingredients:
- chicken (whole or fillet, legs, thighs) - 2 kg;
- onion (except red) - 1 kg;
- red and black ground pepper - 0.5 tsp each;
- table salt - 1.5 tsp;
- bay leaf - 1-2 pieces (optional);
- spices - to taste;
- vinegar (table, apple or wine) - 100 ml.
The process of preparing the marinade.
- If a whole chicken is used, then it should be washed and cut into 8 parts, if fillet - washed and cut into portions.
- Peel the onion from the husk, cut into rings (thickness is chosen at will).
- In the container that will be used for pickling, prepared chicken, chopped onion are laid out, all spices and vinegar should be added to them, salt, mix (by hand).
- Cover the container and place a load on top.
- Leave to marinate for at least 1 hour.
- Grill the skewers until browned.
Serve the dish with vegetables and tomato juice, as well as sauces to taste. A similar chicken kebab in the oven on skewers or on the grill is ideal, but the method of cooking on an open fire remains a classic.
For those who do not know how to marinate chicken skewers outside the box, who want to spice up the dish or love Asian, Japanese or Chinese food, you need to use this unusual and very tasty recipe.
For its preparation you will need the following products:
- chicken - 2 kg;
- onion - 700 g;
- soy sauce - 4-5 tbsp. l.;
- olive oil - 4 tbsp. l.;
- lemon juice- 4 tbsp. l.;
- garlic cloves - 3 pcs.;
- black pepper - to taste.
Also, if desired, you can add fresh honey (2-3 tablespoons), then the dish will acquire a characteristic sweetish-spicy taste and aroma.
Chicken shish kebab soy sauce prepared as follows.
- Wash the chicken, then cut into pieces.
- Onion cut into thin half rings.
- Grind the garlic cloves in any convenient way.
- Mix soy sauce with lemon juice and pepper (you don’t need to put additional salt, due to the fact that it is already present in the sauce).
- Prepare a suitable container in which chicken meat will be marinated in the future.
- Put the prepared chicken pieces in it and pour over the top. olive oil, mix (manually).
- Add onion to bowl.
- Pour in the marinade.
Leave to marinate for 2-3 hours, then fry, preferably on hot coals, until fully cooked.
The advantage that chicken skewers with vinegar or other types of marinade has is its low calorie. Pickling delicious chicken for barbecue also does not take much time, so the dish can be prepared very quickly.
Thus, a variety of marinade recipes allow you to cook chicken skewers in different ways, to surprise your relatives and friends with your culinary knowledge. The question of how many calories are in chicken skewers is not relevant, since the meat of this bird belongs to dietary products.
You can cook the dish in urban conditions - chicken kebab in a slow cooker turns out to be tender and no less fragrant, so the season summer meals may be extended at will.
Mother of two children. I have been running a household for more than 7 years - this is my main job. I like to experiment, I constantly try various means, methods, techniques that can make our life easier, more modern, richer. I love my family.
For the tenderness of chicken meat, as well as the acquisition of the taste and aroma of spices, you need to marinate the whole chicken for cooking in the oven.
Before pickling a whole bird carcass, it must be rinsed with water and then dried thoroughly with a paper towel.
You need to marinate chicken meat in a non-metal dish or bag, putting it in the refrigerator for the time indicated in the recipe.
What are the best spices to use for marinating chicken for the oven?
This is pepper (black, allspice, chili), nutmeg, curry, turmeric, spices- mint, sage, thyme, basil, marjoram.
Little pickle secret whole chicken: any spices will reveal their taste and aroma better if added to the mixture vegetable oil.
How to marinate a whole chicken in the oven
Marinate whole chicken with vinegar
Vinegar makes any meat more tender, and also gives it pleasant sourness, which is successfully used in .
Ingredients:
- 8 tablespoons of vinegar 9%
- 400 ml water
- 4 tablespoons vegetable oil
- 1 piece onion
- salt, pepper and any seasonings - to taste
Ordinary vinegar can be replaced with apple or wine.
How to marinate a whole chicken in vinegar:
1. Dilute vinegar in water, add oil, spices and salt.
2. Dip the chicken in the marinade for at least 3 hours, overnight, then cook in the oven.
How to marinate a whole chicken without mayonnaise
How to marinate whole chicken in mayonnaise
Ingredients:
- chicken
- head of garlic
- 2 tablespoons mayonnaise
- pepper mix
How to marinate a whole bird with mayonnaise for baking:
1. Peel the garlic and finely chop or squeeze.
2. Add together with pepper to mayonnaise and mix well.
3. Thoroughly coat the chicken inside and out and leave for 3-4 hours or overnight in the refrigerator.
How to marinate a whole chicken
Recipe for marinating whole chicken in soy sauce
Chicken meat in soy marinade is more tender and less fat.
Ingredients:
- 6 garlic cloves
- 2 table. spoons of soy sauce
- 1 tsp oregano, paprika, sesame and mustard
- 4 tbsp. l. vegetable oil
How to marinate a whole chicken in soy sauce:
1. Lay the carcass breast-side up and cut it in half along the sternum to “open” the chicken, as for a tobacco chicken. Rinse inside again.
To make poultry meat soft, you can cover it with a plastic bag and lightly beat it with a hammer.
2. Rub the squeezed garlic with butter, add soy sauce and spices.
3. Salt the chicken on all sides and brush with the marinade. Leave to marinate for 3-4 hours and bake in the oven.
How to quickly marinate a whole chicken
Ingredients for 1.5 kg carcass:
- orange
- soy sauce - 6 tbsp.
- oil rast. - 4 tablespoons
- liquid honey - 2 tbsp.
- ground paprika - 1 tsp
- pepper mix to taste
Recipe quick pickling chicken carcasses:
1. Rub the carcass with a mixture of peppers and leave for 10-15 minutes.
2. Squeeze the juice from the orange and mix it with honey, soy sauce and oil.
3. Grease a baking sheet with oil and place the bird on it breast down.
4. Spread the resulting marinade on top and place in a cold oven.
It is not necessary to keep the meat in the marinade, the chicken will already have enough time to soak it - while the oven is heating up and during cooking.
5. Bake the chicken at a temperature of 180-190 degrees for 35 minutes on one side, and then turn over and cook for another half an hour on the other.
How to marinate a whole chicken
Beer marinade for chicken carcass
Ingredients:
- beer - 1.5 cups
- vegetable oil - 0.5 cups
- onion - 1 pc.
- garlic - 5 cloves
- salt - 1 teaspoon
- ground black pepper, paprika, cumin - 0.5 tsp each
- chili pepper - 1/4 teaspoon
- a few sprigs of fresh parsley
How to marinate a whole chicken overnight
1. Mix salt and spices and add them to the oil.
2. Chop garlic, onion and parsley and add to seasonings.
3. Slowly, while stirring, pour the beer into the bowl.
4. Transfer the chicken to a bag, preferably with a zipper, and fill it with marinade.
5. Shake the bag well so that all of the chicken is covered with the mixture. Put in the refrigerator overnight.
Chicken meat, unlike other types, including game, does not need to be marinated to soften.
In most cases, the birds sold will be broiler breeds, with tender soft meat. However, marinades of various compositions and methods of their application are used very often.
The effect achieved by such methods is to give very susceptible chicken the taste qualities inherent in the components of the marinade, and these can be spices and wines, citrus juice, or onions.
Marinated chicken - the basic principles of cooking marinated chicken dishes
For marinating, they usually take fresh or chilled chicken meat. If, nevertheless, the bird is frozen, it should be properly thawed.
This should be done not in water or in the microwave, put the meat in a non-metallic dish and leave overnight at nominal room temperature.
The carcass can be marinated both as a whole and cut into pieces, it all depends on what dish you are going to cook.
For pickling, it is best to take enameled, porcelain, or glass dishes. Such containers do not oxidize under the influence of acids contained in the marinade.
The whole carcass is well rubbed with salt and pepper and laid out in the marinade.
There are a lot of marinades for poultry, but each of them must contain an acid that helps soften the fibers of chicken meat.
One of the most common components of the marinade is vinegar, but it is not in this collection of recipes, since the chicken marinated with the addition of vinegar loses its strength too much. taste qualities.
It is best to keep chicken meat in kefir, citrus juice with honey, wine or soy sauce.
Pickling time largely depends on what effect you want to get. Aged even in the same marinade, but for different times, chicken can turn out to be completely different in taste and aroma.
If you want to marinate the chicken long time, it is best to do this in the refrigerator, if pickling is designed for up to three hours, you can not put it in the refrigerator.
Countless dissimilar dishes are prepared from marinated chicken: chicken fillet marinated in kefir and fried in a pan, chopped into pieces and stewed in the marinade remaining after aging will turn out tender and juicy, the chicken will turn out much more fragrant. Also, marinated chicken can be baked in the oven as a whole, pre-stuffed.
Shish kebabs are prepared from marinated chicken by placing skewers strung with meat pieces in jars and baking in the oven. If you want a smoky barbecue, cook it over a campfire.
"Juicy slices" - marinated chicken in low-fat kefir
Ingredients:
800 grams of chicken fillet;
Half a liter of kefir 2.5% or less fat;
One head of sweet onion;
Two cloves of garlic;
Dill, dried seeds;
Black pepper whole peas;
Lavrushka, one leaf.
Cooking method:
1. Pour the chicken fillet cut into small slices with kefir, it should completely cover the pieces of meat.
2. To taste, add salt, spices ground in a coffee grinder or in a special grinder, chopped garlic into medium-sized cloves, and, slowly, mix gently.
3. Put onion sliced in large, very thin rings on top.
4. Close the container with a lid and refrigerate until morning.
5. Moisten the speed with any vegetable oil and heat it up strongly.
6. Put the marinated chicken pieces together with the marinade and cook over medium heat, uncovered. Make sure the meat doesn't stick to the pan.
7. When all the kefir has evaporated, and the fillet slices are lightly browned, remove from the stove and serve.
Marinated chicken in kefir - "Firebird", baked in the oven
Ingredients:
One kilogram chicken drumsticks;
Two glasses of kefir, low-fat;
1 tsp spices for poultry;
10 grams of finely ground salt.
Cooking method:
1. Rinse the shins under water, removing cartilage and remnants of keratinized skin from the lower part of the bone.
2. Put the drumsticks in a bowl, sprinkle with spices and salt and mix.
3. Pour in the kefir, again mix everything carefully, but mix thoroughly and leave to marinate for half an hour without putting it in the refrigerator.
4. Put the chicken on a baking sheet with small sides and pour over it with the remaining kefir marinade.
5. Cook in a preheated oven at 190 degrees for forty-five minutes.
Marinated chicken shashlik in kefir, on coals
Ingredients per kilogram of chilled chicken legs:
Six medium-sized heads of sweet onions;
250 ml of kefir;
Four cloves of "sharp", fresh garlic;
1/2 tsp powder nutmeg;
1/3 part tsp manually ground black;
Two pinches of curry.
Cooking method:
1. At the legs, chop off the lower part of the bone with cartilage. Cut each leg into pieces so that the pieces, when strung, fit easily on skewers.
2. Peel two heads of sweet onions, cut into small pieces and put together with chopped garlic cloves in a blender bowl, chop.
3. Pour in kefir, add spices, salt with fine salt to taste and mix, you can do this with a blender.
4. Cut the remaining onion heads into the thinnest rings possible and, together with the chopped legs, transfer to a bag. Add the marinade, mix several times with your hands and, tightly tying the bag, put it in the refrigerator for three hours.
5. String pieces of meat on a skewer should be loose, alternating it with onion rings, and, frying on coals, constantly turn over so that the tender meat does not dry out.
6. When the chicken is half cooked, pour the remaining marinade over it and, while fanning, bring the marinated chicken skewers to readiness.
Oven-baked, stuffed marinated chicken in a special soy sauce
Ingredients:
Chicken carcass, chilled;
Half a glass of mayonnaise;
a teaspoon of mustard;
75 ml soy sauce, you can mushroom;
Three cloves of garlic.
For filling:
Full, without a slide, a glass of rice;
One chicken cube;
Small bulb;
Five tangerine slices;
Seven dried barberries.
Cooking method:
1. chicken carcass wash well under the tap, remove the remaining feathers with tweezers, remove the kidneys and lungs from the inside, dry.
2. Mix mayonnaise, mustard and soy sauce. Pepper, salt a little more than to taste, taking into account not too salty minced meat, add chopped garlic and mix.
3. Rub the carcass with the prepared marinade on all sides and inside, place in a bag and leave overnight in the refrigerator.
4. For the filling, pour over the sorted and thoroughly washed rice with a bouillon cube diluted in three glasses of boiling water. Add dried barberry and boil over low heat, stirring, and stop cooking a couple of minutes before readiness.
5. Throw the slightly undercooked rice into a fine colander, rinse thoroughly cold water. When it has completely drained (you can help this by slightly crushing the surface with a spoon), mix the rice with the onion sautéed in vegetable oil.
6. Add cut into small pieces tangerine slices and stir.
7. Using a spoon, stuff the marinated carcass, sew it up and put it on a brazier moistened with vegetable oil.
8. Put the dish in a preheated oven, raise the temperature to 180-200 degrees and bake until done, one hour.
"Tender" marinated chicken barbecue in the oven, in a jar
Ingredients:
Two kilograms of chicken fillet;
Kilogram underline;
1 kg of white onion;
800 grams of very ripe, not greenhouse tomatoes;
Liter of tomato juice;
Half a liter of wine, varieties "Rkatsiteli", "Sauvignon";
six sprigs of rosemary;
A small bunch of fresh herbs to taste;
Two leaves of lavrushka;
A small pinch of paprika;
Red on the tip of a knife hot peppers;
Coarse garden salt and coarsely ground black pepper to taste.
Cooking method:
1. Chop fresh herbs. Cut the onion into rings, half a centimeter thick, and break the parsley with your hands.
2. Chicken fillet cut very sharp knife, in small pieces, two by two centimeters in size.
3. At the bottom of a deep dish, lay out in layers: onions, pieces of meat with thin plates of underlining, then onions again, etc. This will make it easier to mash the onions and tomatoes later.
4. Pour in tomato juice, wine, salt a little and add finely chopped tomatoes.
5. Mix everything well, kneading the onions and tomatoes with your hands.
6. Add all prepared spices, chopped herbs and mix again.
7. Put to marinate in a cool place, preferably in the refrigerator, for five hours.
8. On wooden skewers string pieces of chicken meat, alternating with plates of undercut and onions.
9. Spread the remaining onion along the bottom of clean, dry three-liter jars. Stand the skewers upright and cover the jars tightly with foil.
10. No more than five skewers should be placed in each jar.
11. Put the jars in a cold stove and cook for an hour, an hour and a half, at 180 degrees.
Marinated Tropicanka Chicken in Lime Marinade
Ingredients:
Five small chicken thighs;
Three limes;
Two tables. spoons of sweet cream butter;
One st. l. purified sunflower oil;
50 grams of honey;
Half a teaspoon of cumin, dried;
Taste fine salt and hand-ground black pepper.
Cooking method:
1. Wash limes under water, dry. Remove with a fine grater citrus peel and squeeze out the juice.
2. Mix juice with honey, and grated zest with spices.
3. Rinse the chicken thighs under the tap, do not remove the skin, pierce for the best impregnation marinade, in several places.
4. Season the chicken with salt and pepper, drizzle generously with lime juice and honey dissolved in it, and sprinkle with a mixture of zest and spices. Place the chicken in the refrigerator overnight.
5. Melt in a pan, at a very low temperature, butter, add a little vegetable. Increase the heat to medium and sear the chicken until evenly browned.
6. After that, pour the remaining marinade into the chicken pan and continue to simmer for half an hour under a lid over low heat.
Spicy stew, marinated chicken in soy, classic sauce
Be careful and careful with the “Spark” pepper, it is very spicy! If you are not sure, replace it with another, although this will somewhat distort the taste of the dish.
Ingredients:
Half a chicken, weighing 800 grams;
150 ml light soy sauce;
60 grams of honey, liquid;
5 st. l. ketchup;
70 ml of light beer;
One orange, large;
Pinch ground pepper"Spark";
Two pinches of paprika;
Five cloves of garlic;
Crushed or hand-ground black pepper and coarse salt to taste.
Cooking method:
1. liquid honey, one and a half tablespoons, mix well with soy sauce, if there is no liquid, melt thick in a water bath.
2. Add spices, spices, ketchup and mix everything well.
3. Cut the washed and dried chicken into portioned pieces, put in the prepared marinade and leave for two hours.
4. Remove the chicken from the marinade, pat dry with a disposable towel, and fry in clarified vegetable oil over moderate heat until golden brown.
5. Squeeze the juice from the orange and, adding the remaining honey, beer and half a glass of water, mix it.
6. Transfer the fried chicken pieces to a saucepan, pour over the prepared filling and simmer over low heat for twenty minutes.
7. Marinated chicken stewed according to this recipe is garnished with boiled vegetables.
Marinated chicken - the subtleties of marinating, cooking and useful tips
It is not necessary to follow the exact proportions of the components for the marinade indicated in the recipe, you can follow your own preferences and taste.
Dry the marinated chicken before frying in oil in a pan with a disposable towel, and only then put it in the pan, then the oil will not splatter during the frying process.
When cooking kebabs in jars, only dry jars should be placed in the oven so that they do not burst when heated. They are also taken out with extreme caution - first turning off the heat and slightly opening the door. Otherwise, a sharp influx of colder air can crack the cans.
Another original way pickling. A glass of dry table wine quickly bring to a boil, add cinnamon, crushed black peppercorns, ground nutmeg, a teaspoon of salt. Let it boil for a minute, remove from heat and cool by placing the dishes in a container of cold water. The resulting broth is filtered from spices, divided in half and diluted with the same amount of dry wine, in one case with red ("Cabernet", "Muscat") the second half is the same from which the broth was prepared ("Rkatsiteli", "Aligote"). The resulting marinade is injected into finely chopped chicken with a syringe. Half of the meat will be with a white marinade, the second with a red one. The meat is kept in the refrigerator for 1.5 hours under a slight pressure, and cooked quickly, with very strong heat, in any desired way.
If there is no personal prejudice to the taste of garlic, do not spare it in the marinade. You can also stuff chicken meat, chopped with a knife, with thinly chopped cloves of garlic. This is especially suitable for kefir and sour cream marinades.
Recipe 1. Marinade for grilled chicken
Required Ingredients:
Fresh ginger - 4 cm;
Apple vinegar- 2 tablespoons;
honey - 3 tablespoons;
sesame oil - 1 tbsp;
lemon juice - tbsp;
garlic - 4 teeth;
sesame seeds- 1 tbsp.
Cooking method:
Preparing a marinade is not difficult. It is enough to mix all the ingredients in a vessel.
We crush the garlic with a garlic press. Rub the peeled ginger on a fine grater. We heat the honey in a water bath, add all the ingredients here. Often, when marinating meat, special bags with a lock are used, which allows you to thoroughly mix the marinade components with meat. We use such a package in this case. We put the marinade in the bag, we also put the chicken for the grill here. We carefully coat the chicken, leaving it in the bag, send it to the refrigerator for about 2 hours. Before sending the meat to the oven, you need to salt it, and at the end sprinkle with sesame seeds.
Recipe 2. Grape juice marinade for chicken in the oven
Required Ingredients:
Water - 2 glasses;
lemon acid½ tsp;
cloves - 4 pcs.;
grape juice- 2 glasses;
peppercorns - 5 pcs.;
sugar - 1 tbsp;
salt.
Cooking method:
The advantage of this marinade is the speed of preparation. In a deep vessel, mix all the ingredients and immerse the chicken here, you can whole, or you can cut it. It is better to keep the meat in the marinade for several hours. The more, the richer the flavor and the more tender the meat. If it takes 1.5 - 2 hours to cook a regular chicken in the oven, then a marinated chicken in the oven will take a maximum of 1 - 1.5 hours.
Recipe 3. Lemon marinade for chicken
Required Ingredients:
Sour cream - 3 tablespoons;
garlic - 5 teeth;
vegetable oil - 2 tablespoons;
lemon juice - 4 tablespoons;
turmeric - ½ tsp;
nutmeg - ½ tsp;
paprika - ½ tsp;
salt.
Cooking method:
We pass the garlic through the press, mix the spices in the listed dosages. Add all ingredients to sour cream and mix. We process each piece of meat with the resulting sauce. Close the container tightly cling film and put in the refrigerator overnight.
Recipe 4. Cheese marinade for chicken
Required Ingredients:
Mayonnaise - 2 tablespoons;
garlic - 4 teeth;
processed cheese- 150 g;
honey - 1 tsp;
soy sauce - 2 tablespoons;
nutmeg ½ tsp
Cooking method:
Need to melt processed cheese. You can in a water bath, but it is better to put it in the microwave for a couple of minutes. In the cheese, melted to a thick consistency, add honey and chopped garlic. Stir, honey should also melt a little. Next, add mayonnaise, seasonings and soy sauce to the same vessel. Marinate the meat for 2 hours. By the way, wings acquire a particularly excellent taste in such a marinade.
Recipe 5. Pineapple chicken marinade
You can prepare such a marinade for meat intended for holiday table. The intoxicating aroma will definitely match the solemn event.
Ingredients:
Chopped pineapple - 100 g;
ground ginger½ tsp;
apple cider vinegar - 3 tablespoons;
honey -3 tablespoons;
soy sauce - 3 tablespoons;
garlic - 2 teeth
Cooking:
Like many other marinades, this recipe is characterized by ease of preparation. In the vessel where it is planned to marinate the meat, mix all the ingredients and put in the refrigerator for 5 hours. Pineapple gives the meat an exotic taste. Believe me, such a dish will certainly not remain on the table!
