Juicy chicken shashlik with mustard on the grill

Step-by-step preparation

Cooking time: 12 hr 30 mins

1. STEP 1

   

   How to make juicy chicken kebab with mustard on the grill? Prepare your food. Choose a whole, large chicken (it has more meat), it is better if it is chilled. If the chicken is frozen, then defrost it first on the bottom shelf of the refrigerator. Instead of a whole chicken, you can take individual pieces - thighs, drumsticks, legs.

2. STEP 2

   

   Wash the chicken, pat dry with a paper towel and cut into portions. Make the bites medium so that they have time to fry, but do not dry out.

3. STEP 3

   

   Prepare the marinade. How to make a marinade? Place mustard, vegetable oil and vinegar in a small bowl and whisk with a fork until smooth. Take mustard according to your taste - sweet, spicy, you can use grain mustard - it will turn out even tastier. Use refined, odorless vegetable oil. Vinegar - table vinegar, 9%. Or any other - apple, wine.

4. STEP 4

   

   As a result, you will get a mass somewhat similar to homemade mayonnaise.

5. STEP 5

   

   The marinade is ready, we will put the spices and garlic directly into the chicken.

6. STEP 6

   

   Add salt, spices, chopped garlic, and adjika to the chicken. The set of spices can be absolutely anything - choose according to taste or availability.

7. STEP 7

   

   Pour a mixture of mustard, vegetable oil and vinegar over the chicken - marinade.

8. STEP 8

   

   Mix well so that all the pieces are coated with the mixture.

9. STEP 9

   

   Cover the bowl with the chicken with cling film and leave to marinate for a day in the cold or 6 hours at room temperature (I left it on the balcony overnight at about 10 degrees). The original recipe says that it can be stored in the marinade in the refrigerator for up to 7 days. Personally, I haven’t tried it - it doesn’t last more than a day for me.

10. STEP 10

    

    The next day, grill the shish kebab over hot coals, threading pieces of chicken onto skewers. You can also use a grill grate. Rotate the skewer evenly as you fry, so that the chicken pieces are cooked on all sides. The kebab will be ready when clear juice comes out of the meat.

11. STEP 11

    

    Chicken kebab is ready. The meat is very soft, juicy and aromatic. Serve it with fresh vegetables and sauces. Bon appetit!

Comments on the recipe

Vyuska

19.12.2023

4.8

These chicken skewers can be prepared at home in the oven.

Alyona

19.12.2023

5

For the shish kebab according to this recipe, we used chicken thigh fillets. The meat is not dry, and also covered with skin. This retains the juice inside the pieces and makes it possible to cover the meat with a beautiful crispy golden brown crust. The main thing is to take chilled meat, not frozen. The secret of this delicious and aromatic kebab is in the marinade. Excellent combination of spices. We have our own mustard and adjika, which are “evil”, so I didn’t add garlic separately to the marinade. We marinated it in the morning and fried it in the evening, although the chicken already has tender meat, 2 hours is enough for marinating. To summarize, I will say that the inside of the kebab was as tasty as it had an amazing aroma! Thanks a lot to the author!

Ira

19.12.2023

5

nasstin, wow, what a kebab, in nature, and with smokemmmm... I’ve previously seen kebab marinated with mustard - it was divine! The meat is tender, juicy, and sooo tasty! Thanks for the recipe! Big at big!!!

Natusik

19.12.2023

4.9

Nastyusha, it’s barbecue season! You have a very interesting recipe!

Ira

19.12.2023

4.5

nasstin!!! Congratulations on winning the competition!!! I congratulate you from the bottom of my heart!!! Your kebab is great! like all your wonderful recipes! Continue to please with your masterpieces!

dgorr

19.12.2023

4.9

The result of the recipe is good and tasty, but a bit dry, in my opinion.

IgrokorgI

19.12.2023

4.6

I did everything according to the recipe. The only thing I didn’t add was cinnamon. Who did, tell me, does cinnamon spoil the taste? I associate cinnamon more with rolls.