Barbecue with mustard from chicken juicy on the grill

The most juicy, fragrant, spicy and appetizing! Barbecue with mustard from chicken, fried on the grill, turns out incredibly juicy inside, and thanks to the marinade, it is covered with a crispy crust on the outside. You can cook such a barbecue not only in nature, but also at home, in the oven.

nasstin

The author of the recipe

Shish kebab with mustard from chicken juicy on the grill

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Composition / ingredients

servings:

Chicken (about 2 kg)

Mustard

Vegetable oil

100

Vinegar

Garlic

Adjika

Ground cinnamon

0.5

Ground black pepper

0.5

Ground coriander

0.5

Ground red pepper

0.5

Salt

to taste

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 41 % 17 g

Fats 56 % 23 g

Carbohydrates 2 % 1 g

277 kcal

GI: 100 / 0 / 0

Step-by-step cooking

Cooking time: 12 h 30 min

Step 1:
How to make a juicy barbecue with mustard from chicken on the grill? Prepare the products. Choose a whole, large chicken (there is more meat in it), it is better if it is chilled. If the chicken is frozen, then pre-defrost it on the bottom shelf of the refrigerator. Instead of a whole chicken, you can take individual pieces — thighs, shins, hams.
Step 2:
Wash the chicken, dry it with a paper towel and cut into portions. Make the bites medium, so that they have time to fry, but do not dry out.
Step 3:
Prepare the marinade. How to make marinade? Put 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 take grain — it will turn out even tastier. Use refined, odorless vegetable oil. Vinegar — table, 9%. Or any other — apple, wine.
Step 4:
As a result, you will get a mass that is somewhat similar to homemade mayonnaise.
Step 5:
The marinade is ready, we will put the spices and garlic directly into the chicken.
Step 6:
Add salt, spices, crushed garlic, adjika to the chicken. A set of spices can be absolutely any — choose according to taste or availability.
Step 7:
Pour the chicken with a mixture of mustard, vegetable oil and vinegar — marinade.
Step 8:
Mix well so that all the pieces are smeared with the mixture.
Step 9:
Cover the bowl with chicken with cling film and leave to marinate for a day in the cold or 6 hours at room temperature (I left it overnight on the balcony at about +10 degrees). The original recipe says that it can be stored in a marinade in the refrigerator for up to 7 days. Personally, I haven't tried it — I don't stay more than a day.
Step 10:
The next day, fry the barbecue on the grill on hot coals, stringing pieces of chicken on skewers. You can also use the grill grate. Scroll the skewer evenly as you fry, so that the chicken pieces are fried on all sides. The kebab will be ready when the transparent juice is released from the meat.
Step 11:
Chicken kebab is ready. The meat turns out to be very soft, juicy and fragrant. Serve it with fresh vegetables and sauces. Enjoy your meal!

Pierce the meat with a knife: if the knife enters easily and the light juice flows, then it is ready, if the juice is pink or red, you need to continue cooking.

Since the degree of salinity, sweetness, bitterness, sharpness, acid, burning is individual for everyone, always add spices, spices and seasonings, focusing on your taste! If you put some of the seasonings for the first time, then keep in mind that there are spices that it is especially important not to shift (for example, chili pepper).

Note that the quality and taste of the finished dish largely depends on the proper defrosting of the ingredients. How to avoid mistakes and choose the best way, read the article about defrosting.