Fry shish kebab cut from chicken breasts for 15 minutes on large coals and 20 minutes on quiet ones.
How to barbecue chicken breast
Chicken
breast fillet – 2 kilograms
Onions – 2 large heads
Lemon – 1 large
Olive oil – 100 milliliters and 10 milliliters for greasing the barbecue grill
Sweet dried paprika – two large pinches
Pepper – to taste
Salt – half a teaspoon
As fry chicken breast shish kebab
1. Wash the chicken fillet, dry it with a paper towel.
2. Cut each piece of fillet across into two pieces.
3. Wash the lemon, cut into slices 5 millimeters thick.
4. Peel the onion, cut into half rings 0.5 cm thick.
5. In a large bowl, put the chicken fillet, onion, lemon slices, salt, pepper, sprinkle with two large pinches of paprika, pour in the oil, actively stir with hands in plastic gloves for several minutes to squeeze out the juice from the lemon.
6. Put a plate on the meat with a diameter approximately equal to the diameter of the bowl, put something heavy on top of the plate (a jar of water, a large stone), so that the meat is under pressure, place in the cold for at least 1 hour.
7. Lubricate the grill for the barbecue with olive oil so that the kebab does not stick to it when frying.
8. Put chicken fillet pieces on a greased grate so that they do not touch each other much, otherwise the meat will take longer to cook and dry out – you can put onions between the pieces of meat.
9. Place the grill with meat on the grill, fry for 20 minutes, periodically turning the grill – it is important not to overdry the meat.
10. Check readiness by piercing the meat with a fork – clear juice should come out of the finished chicken fillet.
Juicy chicken breast skewers
Products
Chicken breast fillet – 2 kilograms
Carbonated mineral water – 500 milliliters
Olive oil – 100 milliliters
Lemon – 1 piece
Onion – 3 large heads Dried
rosemary – 1 tablespoon
Salt – half a teaspoon
Pepper – to taste
How to fry juicy chicken breast barbecue
1. Wash the chicken fillet.
2. Cut each piece of chicken fillet into portioned pieces – it is more convenient to square them so that they fit comfortably on the grill.
3. Wash the lemon, cut into rings of 7 millimeters and remove the seeds.
4. Peel the onion, cut into rings of 7 millimeters and divide the rings among themselves.
5. In a bowl, put onion, lemon slices, pour in olive oil, mineral water, salt, pepper, put a pinch of rosemary.
6. Put the chicken pieces in the marinade, mix with your hands, squeezing the juice from the lemon slices.
7. Put a plate on the meat with a diameter approximately equal to the diameter of the bowl, put something heavy on top of the plate so that the meat is under pressure, place the meat in the marinade in the cold for 4 hours.
8. Thread marinated chicken breast pieces on skewers alternately with onion rings.
9. Place the skewers with meat over the coals, fry for 10-15 minutes, turning the skewer over so that the meat is fried evenly, but not overdried.
Tasty Facts
– Meat for chicken breast barbecue must be marinated. Although even after that it can turn out to be dryish and harsh. So that the chicken fillet does not dry out, it is recommended to use a liquid marinade.