How to marinate chicken in kefir for the oven. How to marinate chicken in kefir for barbecue

The variety of marinades for barbecue is amazing. It is believed that one of the best options for chicken meat is a sauce made from fermented milk products. Chicken kebab in kefir turns out soft, juicy, not too spicy, with a delicate sour-milk flavor.

Classic marinade

This is the easiest way to marinate chicken for barbecue in kefir. The recipe is designed for two kilograms of chicken, cut up and freed from bones and tendons.

• half a liter of kefir;
• four medium-sized onions;
• four cloves of garlic;
• any greens;
• pepper;
• salt.

Cut the chicken, remove bones and tendons, and divide into portions. Finely chop the greens and crush the garlic. Salt and pepper the chicken pieces, add garlic and chopped herbs to them, and pour kefir over them. After half an hour you can start frying.

Chicken should not be kept in kefir marinade for long

With honey

Suitable not only for chicken, but also for pork and beef.

• half a liter of kefir of any fat content;
• a tablespoon of honey;
• five onions;
• chili pepper pod;
• salt.

First of all, you need to grind the chili pepper. This must be done in a mortar, after finely cutting it with a knife.

Add liquid honey to the chili, sprinkle with salt, stir. Now pour kefir into the mixture and mix again.

Cut the onion into rings and place in a bowl in which the meat will be marinated. Following the onions are pieces of chicken meat. Pour in the marinade, mix, keep in a cool place for two hours.

The resulting amount of sauce is calculated for one and a half kilograms of chicken.

Thanks to the spicy marinade, poultry meat acquires an original taste.

With mustard

You can marinate chicken kebab with kefir and mustard in different ways.

The first version of the sauce is with Dijon mustard and basil. The amount of products is calculated for a small chicken weighing about a kilogram:

• 0.3 l kefir;
• two spoons of Dijon mustard (with grains);
• six tablespoons of vegetable oil;
• four tablespoons of finely chopped fresh basil;
• six cloves of garlic;
• a teaspoon of salt;
• ground black pepper.

Cut the chicken into four parts, finely grate the garlic or chop it with a knife. Mix all the ingredients for the marinade sauce in a suitable saucepan and place the chicken quarters in it. Cover the dish with film and marinate for an hour at room temperature. If kept longer, be sure to refrigerate.

Instead of fresh basil, you can use dried (two teaspoons), but this will be to the detriment of the aroma.

The chicken cooks quickly and is flavorful and juicy.

Kefir and mustard marinade makes chicken juicy and soft

And now the second recipe for mustard marinade for chicken.

• half a liter of non-acidic kefir;
• a tablespoon of spicy homemade mustard;
• one lemon;
• three tablespoons of soy sauce;
• five onions;
• ground pepper.

You don't need to add salt; salty soy sauce will replace it. The amount of chicken meat is one and a half kilograms.

All you need from the lemon is the zest, which needs to be grated.

Mix soy sauce and mustard, add ground pepper and lemon zest, pour in kefir, check for saltiness, if salt is required, sprinkle and mix everything.

Place coarsely chopped onion in a separate bowl and pour the kefir mixture over it.

Trim the chicken, cut into portions and place them in the marinade. Keep the container in a cool place for a couple of hours, then you can start frying.

With cilantro

• liter of kefir;
• two onions;
• a bunch of cilantro;
• five cloves of garlic;
• salt;
• ground black pepper.

Grate the garlic on a fine grater, add salt and mix well. Rub the garlic paste over the chicken pieces and sprinkle them with pepper. Cut the onion into rings, add to the poultry meat, then pour in the kefir. Cover the chicken in the marinade with a circle, press down on top with a weight and refrigerate for two hours.

Chicken pieces kept in kefir marinade acquire an appetizing browned crust during frying.

With kiwi

This marinade very quickly softens even tough types of meat, so the chicken does not need to be kept in it for very long.

• half a liter of kefir;
• five onions;
• three kiwis;
• spices for barbecue;
• salt.

For the marinade, you need to choose the most ripe kiwi fruits possible, then cut them into halves, scoop out the pulp with a spoon and mash. Add kefir and grind again (you can beat kiwi with kefir in a blender, but if the fruits are very ripe, you can do it manually). Pour barbecue seasonings, salt to taste, chopped onion into rings and mashed by hand into the resulting mixture and mix well.

Cut the chicken fillet into even squares and add to the marinade and mix with your hands. Cover the container with the future kebab with a lid or plate and leave at room temperature for half an hour - this will be enough.

Kiwi shortens the process of marinating meat, so this sauce is used when you need to quickly cook kebab.

With garlic and nutmeg

For a kilogram of chicken fillet you will need:

• a glass of kefir (if possible, it is better to take katyk);
• half a teaspoon each of nutmeg and freshly ground black pepper;
• five heads of onion;
• four cloves of garlic;
• a third of a teaspoon of curry;
• salt.

Using a blender, chop two onions and garlic. Pour the mixture into kefir, add curry, add pepper, chopped nutmeg and salt and mix.

Cut three onions into rings, cut chicken fillet into squares (so that you can thread them onto skewers) and place in a plastic bag. Then pour in the marinade, shake several times and leave in the refrigerator for 2-4 hours. Thread the onion rings onto skewers along with the chicken pieces.

Simple recipe for chicken breasts

• 0.4 liters of three percent kefir;
• 2 onions;
• salt.

Remove the skin from the breast, remove bones and cartilage and cut into small pieces of approximately the same size.

Grate the onion or grind it in a meat grinder and add it to the chicken, then add salt and pour in the kefir. Keep in the marinade for one hour, then thread onto skewers or skewers and place on the grill.

With adjika

For such a marinade you need homemade hot adjika. For a kilogram of chicken you will need:

• kefir;
• dessert spoon of adjika;
• 0.3 kg of onions;
• a quarter teaspoon of salt.

Homemade adjika is best for marinade

Cut the chicken into portions. Place adjika into kefir, add salt and mix (you can lightly beat). Chop the onion into rings and pour into the prepared mixture. Add the chicken to the resulting marinade and mix with your hands so that the sauce coats each piece properly. Leave for two hours.

You don’t need to keep the chicken in kefir for long; it will be saturated with it very quickly and it will turn out soft, tender, and juicy. Typically marinating time takes from 30 minutes to two hours. It is better not to leave it for more than four hours, otherwise it will soften too much, which not everyone will like.

If the chicken marinated in kefir is not going to be cooked within the next 30 minutes, it must be put in the refrigerator.

For drumsticks and thighs, a low-fat drink is suitable, but for the breast, you need to take a richer one.

Instead of kefir, you can use yogurt, low-fat sour cream, and natural yogurt without additives.

You should not use plastic containers for marinating. It is recommended to take glass or ceramic.

Chicken marinated in kefir turns out especially tender and juicy, and you can see this for yourself using the recipes below.

Chicken marinated in kefir and baked with potatoes in the oven - recipe

Ingredients:

• chicken thighs or legs – 950 g;
• – 450 ml;
• potato tubers – 1.2 kg;
• garlic - 5-6 cloves;
• onions - 1-2 pcs;
• two medium-sized fresh tomatoes;
• a mixture of aromatic Italian herbs;
• ground mixture of five peppers;
• salt;

Preparation

First, we’ll tell you how to marinate chicken in kefir. To do this, wash the thighs, legs, or, if desired, any other parts of the bird and dry them thoroughly. Mix kefir with peeled and sliced ​​garlic (two cloves), ground mixture of peppers, aromatic Italian herbs and salt. Dip the chicken meat into the resulting kefir mixture and mix thoroughly, rubbing in a little. Let the bird marinate for several hours in the refrigerator.

During this time, we will properly prepare the vegetables. Wash, peel the potato tubers and cut into slices. We also clean the onions and chop them into rings or half rings, and remove the peels from the remaining garlic cloves and leave them whole. We also cut pre-washed tomatoes into quarters or slices.

After the meat is marinated and the vegetables are prepared, we proceed to further preparation. Place prepared potatoes, onions and garlic cloves on the bottom of an oiled baking dish and season the vegetables with a mixture of aromatic Italian herbs, vegetable oil and salt. You can also add some sprigs of fresh herbs. Place slices of marinated chicken and tomato slices on top, also pour the remaining marinade into the mold and place the dish on a medium-heated level. Chicken and potatoes are cooked at 200 degrees for forty to fifty minutes.

Chicken fillet marinated in kefir - recipe

Ingredients:

• chicken fillet – 650 g;
• kefir – 350 ml;
• two large cloves of garlic;
• two large onions;
• aromatic herbs to choose from;
• ground black pepper;
• salt;
• refined vegetable oil.

Preparation

The first thing we will do is marinate the chicken fillet in kefir. To do this, cut the washed meat into cubes or sticks, place it in a bowl, pour in kefir, add a pinch of salt and ground pepper, and also season the mixture chopped garlic and aromatic herbs to your taste. Mix everything thoroughly and leave to marinate for at least forty minutes, and ideally for several hours.

After a while, saute the peeled and half-ringed onions in refined oil until golden brown, and then temporarily remove the onion mass into a bowl, add more oil and lay out the chicken slices, removing them from the marinade. Then return the onion to the pan, pour in the marinade in which the meat was marinated and let the mixture boil. Reduce the heat intensity to the lowest setting, cover the container with a lid and cook the dish for another ten minutes.

The chicken will always turn out juicy and tender if you marinate it first. This can be done in mayonnaise with garlic or onions, soy sauce with honey and mustard, sour cream with garlic, regular vinegar, adjika or ketchup. But there is another simple marinade - kefir.

If you keep chicken in it for several hours, its fibers become soft, the meat becomes covered with a brown crust when baked, it turns out tender and simply melts in your mouth. And the best part is that 100 g of this dish contains only 174 kcal.

Chicken in kefir in the oven

A photo recipe with a step-by-step description will clearly show how to marinate half a chicken and bake it in the oven.

You can cook a whole chicken using this principle. Increase the amount of fermented milk to 1 liter and keep in the marinade for 3-4 hours. Baking time increases to 1 hour 30 minutes.

Cooking time: 2 hours 30 minutes

Quantity: 3 servings

Ingredients

• Chicken (half): 850 g
• Kefir (fat content 2.5%): 500 ml
• Garlic: 3 large cloves
• Ground black pepper, salt: taste

Cooking instructions

Chicken marinated in kefir in a frying pan

Chicken meat soaked in a fermented milk drink with spices can be quickly fried in a frying pan. The chicken will turn out delicious. But first, let’s define a list of seasonings that go perfectly with chicken:

1. Garlic.
2. Bay leaf.
3. Pepper.
4. Greenery.
5. Coriander.
6. Kari.
7. Ginger.
8. Khmeli-suneli.
9. Basil.
10. Rosemary.

On a note! Thanks to the marinade and chicken juice, the meat pieces will be cooked in a delicate thick sauce. Any cereals, potatoes and vegetables are suitable as a side dish.

• Chicken – 1 kg.
• Fermented milk drink – 250 g.
• Any spices.
• Salt and pepper to taste.
• Garlic, herbs optional.

What to do:

1. Wash the chicken, remove skin and bones, and cut into pieces.
2. To prepare the marinade, add any spices to kefir to taste. You can exclude some seasonings from the list and make kefir filling only with the addition of pepper, garlic, salt and herbs.
3. Immerse the prepared pieces in the marinade and leave for 15-20 minutes.
4. After this, heat a frying pan with oil, add the marinated chicken and fry over low heat, stirring occasionally.

In a slow cooker

Cooking in a slow cooker is popular in almost every family, because this equipment preserves as much nutrients as possible in all ingredients, including chicken meat.

• Chicken – 700 g.
• Kefir – 1 tbsp.
• Lemon juice – 1 tsp.
• Salt, seasonings, herbs - to taste.

How to cook:

1. Separate the meat from the skin and bones, cut into small pieces and rub with spices.
2. Chop the onion and garlic and add to the meat. Place all ingredients in a slow cooker.
3. Pour sour mixture over the resulting mixture, add lemon juice and herbs.
4. Do not fill equipment to the very top.
5. Cook at 160 degrees for 50 minutes.

Important! If you have a “multi-cooker-pressure cooker” type device, then you should set the “chicken” mode.

Chicken kebab on kefir

If you live in a private house and have constant access to a grill, then chicken kebab in kefir marinade is an excellent solution. This requires a little time and simple ingredients. The chicken is marinated whole, without removing the skin and bones. It is better to take chicken that is not very fatty. Let's consider the marinating algorithm:

1. Rinse the carcass and cut into medium-sized pieces.
2. Add spices to the meat to your taste. For barbecue it is better to use salt, a mixture of peppers, paprika, basil and dry garlic.
3. Pour kefir over the resulting mass so that it covers all the pieces, but they do not float.
4. Add chopped tomatoes. They will provide a unique aroma.
5. Finally, pour a little vinegar or lemon juice into the marinade.
6. The chicken should marinate for at least an hour. After this, place the pieces on the grill and fry on coals on both sides.

Recipe for chicken in kefir with potatoes

Chicken with kefir and potatoes can be cooked in a frying pan, in a slow cooker or in the oven. Let's consider the features of all cooking options.

In the frying pan:

1. Chop chicken, potatoes and add spices.
2. Place the ingredients in a heated frying pan and pour in kefir.
3. During the stewing process, if necessary, add a little fermented milk drink.
4. Cooking time 40 minutes.

In the oven:

In the oven, it is better to bake this dish in layers in a special form.

• First layer: chopped potatoes with seasonings.
• Second: onion rings and herbs.
• Third: pieces of chicken with spices.

Pour sour milk on top and place in an oven preheated at 150 degrees for 1 hour.

In the slow cooker:

In a slow cooker, the dish is also baked in layers, but first add the chicken rubbed with spices. Next are the onions, and then the potatoes, cut into circles. Pour kefir over all ingredients and simmer at 160 degrees for 1 hour.

Poultry on kefir with garlic

This method is no different from the previous ones, but there are several nuances that every housewife should remember:

1. Give preference to fresh garlic. With dried, the taste sensations are still not the same.
2. It is better to cut the garlic into small pieces by hand with a knife rather than using a garlic press.
3. If you have problems with your heart or blood pressure, then you should limit your consumption of garlic.

With cheese

Cheese adds piquancy and a soft creamy taste to any dish. Most often, this ingredient is placed as the top layer, after the other components have already been filled with kefir.

You only need to grate hard cheese using a coarse grater, this will ensure a golden brown crust. However, cheese shavings can be added directly to the dish at any time during preparation.

Important! Buy hard cheese. It is not only tastier, but also healthier. Soft cheese contains more calories, and it is better not to eat the cheese product at all.

Chicken in kefir is a simple and easy to prepare dish. And to get a varied menu, chicken can be fried, stewed and baked with other ingredients:

1. Vegetables.
2. Beans.
3. Celery, spinach and lettuce leaves.
4. Mushrooms.
5. Cereals.

To make a chicken dish tasty and less calorie, you need to know a few rules:

• Choose only white meat. Its calorie content per 100 g is 110 kcal.
• Avoid eating chicken skin.
• Buy refrigerated rather than frozen product.
• Use kefir with no more than 1.5% fat content, but completely low-fat kefir is also not suitable, it has no benefit.
• Do not fry the meat, but stew it.
• Do not add large amounts of salt to the dish. The best taste sensations can be achieved with the help of spices.
• To ensure stunning flavor, toss a handful of dried herbs into the kefir marinade.
• Fresh ones will also work, but be sure to remove them before baking or frying, otherwise they will burn.

Remember that the longer the meat has lain in the marinade, the juicier the finished dish will be. However, the heat treatment time should not exceed one hour, otherwise the chicken will become tasteless.

Chicken in kefir marinate for at least two hours and then bake in the oven for about 1 hour. How long would you say? But at this time you are doing other things!

The cooking process does not require your constant supervision or direct participation. And then you happily eat the ruddy, juicy chicken. A minimum of effort (by the way, products other than the chicken itself are also minimal) and an excellent result!

Need to:

• Chicken (you can buy a whole chicken and cut it into pieces, you can buy any parts: legs, legs, thighs - this time we had breasts in the form of fillets) - about 1.5 kilograms (you, of course, can change the quantity, make half a portion or a quarter, remembering to reduce the amount of kefir and other ingredients accordingly)
• Kefir (fat content at your discretion, we used 1%) – 0.9-1 liter
• Table salt
• Ground black pepper
• Spices (we had chicken seasoning, which included salt, red sweet pepper, white mustard, garlic, coriander, turmeric, fenugreek, red hot pepper, ginger, cinnamon, cumin, cloves, nutmeg) - 3-4 teaspoons spoons
• Onion – 1 small onion (optional)
• Fresh garlic – 2-3 cloves (optional)
• Greens (dill, cilantro) – 40-50 grams (optional)

Preparation:

The chicken or its parts must be washed and cut into portions. Salt and pepper the chicken pieces on both sides, sprinkle with spices (chicken seasoning), lightly rubbing all this into the chicken meat if desired. It’s difficult to indicate the amount of salt and pepper; we sprinkle it lightly ( watch our video recipe! ), literally shaking the salt shaker 2-3 times and spinning the pepper grinder the same number of times.

Place the chicken pieces in a container suitable for marinating, for example, a fairly large pan with a lid, enameled or stainless steel will do. If you want to add onions, garlic or herbs (we did not add this time when we took photographs and filmed the video for this article), then you need to add them at this stage of preparation. The onion and garlic must be peeled and finely chopped (the garlic can be passed through a special “press”), the greens must be washed, dried and also finely chopped. When placing pieces of chicken in a pan, sprinkle the layers of chicken with chopped onions, garlic, and herbs.

Pour kefir over the chicken in a saucepan so that it covers the entire chicken. We also recommend stirring so that the kefir can be guaranteed to penetrate between the heavy pieces of chicken. We close the pan with a lid and put it in the refrigerator to marinate for at least two hours, or more, you can marinate in the evening, leave overnight, and cook the next day for lunch (we usually do this, that is, we marinate the chicken in kefir for sometimes 15-15 hours). 16, we remind you, IN THE FRIDGE).

About an hour or so before the chicken is supposed to be served, turn on the oven and let it warm up for 10-15 minutes. Place our chicken along with the kefir marinade in a baking dish (you don’t have to grease the pan, just enough kefir).

Place the pan with the chicken in the oven on a baking sheet or on a wire rack at medium height. Bake at 190-200 degrees (this is a medium heat level if your oven does not have a thermometer) for about 1 hour. ATTENTION! We have already written warnings many times about the correct use of glass heat-resistant forms, you can read this, for example, or

What you need to marinate chicken in kefir:

Chicken – 1 piece;

Kefir – 1 pack. 400ml.

Orange – 1 piece;

Carrots – 1 pc.

Salt, spices to taste;

Sunflower oil for frying;

To begin, wash the chicken well under running water, cut it into portions, and place it in a pan. Pour kefir over the chicken, cover with a lid and leave in the refrigerator for 3 - 4 hours.

Make sure that the kefir covers the chicken pieces well on all sides, in which case it will marinate well. After 2 hours, take the chicken out of the refrigerator, peel the carrots and grate them, and add them to the marinade. Add salt to taste, I use ½ tbsp. spoons and add seasonings to taste (coriander, ground black pepper, rosemary and paprika). Mix the entire marinade well with the chicken pieces and place in the refrigerator for the remaining time.

When the time is up, heat the vegetable oil in a frying pan and place the chicken pieces on it.

We leave the marinade in the saucepan; we will need it later. I like the color of the meat to be not just light, but golden. Therefore, I fry the chicken on all sides until golden brown. After frying the chicken until half cooked for about 20 minutes, I place it in a container that can be placed in the microwave. It is advisable that this container have a lid, but if the latter is missing, you can replace it with a simple plate. I pour the remaining marinade over the top of the meat, if there is enough of it to the top of the meat, then I leave it like that. And if there is less marinade, then I add boiled water to equalize the amount of liquid with the height of the meat. Now I cover the container with a lid and put it in the microwave for 30 minutes at high power. After the time has passed, I take out the chicken and add orange slices to it, add water if necessary, and cover with a lid and put it in the microwave for another 30 minutes, at the same maximum power.

During this time, the chicken should be completely cooked, but you need to take into account the power of the microwave oven for everyone, so try the meat with a fork from time to time, if it is soft and can be easily pierced, then the chicken marinated in kefir is ready. I usually prepare this dish for a holiday, since it requires a lot of time, but for weekdays you can prepare