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Print Recipe
Chicken in a Spicy Marinade Recipe
A good option for marinade for chicken, and it is for fillet, with other parts it turns out worse, in my opinion. In summer, I recommend cooking this bird on coals and serving it with Armenian lavash and fresh or grilled vegetables – it will be great!
Cook Time 45 minutes
Servings
Ingredients
Cook Time 45 minutes
Servings
Ingredients
Instructions
  1. Cut the chicken fillet lengthwise into two parts, if necessary, beat off in thick places.
    Cut the chicken fillet lengthwise into two parts, if necessary, beat off in thick places.
  2. In a small bowl, put the salt, utsho-suneli, hops-suneli and black pepper.
    In a small bowl, put the salt, utsho-suneli, hops-suneli and black pepper.
  3. Add vegetable oil to them.
    Add vegetable oil to them.
  4. Pour Narsharab.
    Pour Narsharab.
  5. Mix well until smooth.
    Mix well until smooth.
  6. Dip each fillet in the marinade.
    Dip each fillet in the marinade.
  7. Put the fillets in a bowl or container, cover with cling film and leave for an hour at room temperature. You can marinate longer, but then you need to put the fillet in the refrigerator.
    Put the fillets in a bowl or container, cover with cling film and leave for an hour at room temperature.
You can marinate longer, but then you need to put the fillet in the refrigerator.
  8. Then fry the fillets on both sides in a grill pan until tender.
    Then fry the fillets on both sides in a grill pan until tender.
  9. Cover the finished fillet with foil and let it "rest" a little. Serve with a side dish: vegetable salad, couscous, rice or bulgur will be appropriate. Bon Appetit!
    Cover the finished fillet with foil and let it "rest" a little.
Serve with a side dish: vegetable salad, couscous, rice or bulgur will be appropriate.
Bon Appetit!

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