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!
Servings 4
Cook Time 45 minutes
Ingredients
- 4 pieces Chicken fillet
- 1 teaspoon Utsho-suneli
- 1 teaspoon Khmeli-suneli
- 2 tablespoons Narsharab
- 1 tablespoon Vegetable oil
- Salt to taste
- Black pepper to taste
Instructions
- Cut the chicken fillet lengthwise into two parts, if necessary, beat off in thick places.
- In a small bowl, put the salt, utsho-suneli, hops-suneli and black pepper.
- Add vegetable oil to them.
- Pour Narsharab.
- Mix well until smooth.
- Dip each fillet in the marinade.
- 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.
- Then fry the fillets on both sides in a grill pan until tender.
- 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!