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 Chicken Thighs on Skewers in the Oven Recipe
I do not know a single person who does not like barbecue. But not always and not everyone has the opportunity to light a fire or build a barbecue. For such a situation, I offer you my recipe for chicken thighs on skewers, which we will cook in the oven. Of course, we will not have the smell of smoke characteristic of cooking on coals, but the effect of a ruddy crust... plus pickled onions... Almost a barbecue!)
Course Children's Food Ideas, Dinner Dishes, Hot Dishes, Lunch Second Breakfast Dishes, Second Course Dishes
Cuisine Germany Cuisine
Keyword Easy, For Beginners
Cook Time 70 minutes
Servings
Ingredients
Course Children's Food Ideas, Dinner Dishes, Hot Dishes, Lunch Second Breakfast Dishes, Second Course Dishes
Cuisine Germany Cuisine
Keyword Easy, For Beginners
Cook Time 70 minutes
Servings
Ingredients
Instructions
  1. I'll make a reservation about the skewers right away. If you don't have such a special stand for skewers, you can use simple skewers. If the dimensions of the skewers and your oven do not match, you can use wooden skewers. So, my hips. Dry with paper towels. We remove the bone. Sprinkle salt and pepper on both sides. If desired, you can add spices to your liking.
    I'll make a reservation about the skewers right away. If you don't have such a special stand for skewers, you can use simple skewers. If the dimensions of the skewers and your oven do not match, you can use wooden skewers. So, my hips. Dry with paper towels. We remove the bone. Sprinkle salt and pepper on both sides. If desired, you can add spices to your liking.
  2. In a bowl, mix soy sauce, mustard and vegetable oil.
    In a bowl, mix soy sauce, mustard and vegetable oil.
  3. Fill the hips with marinade. Stir so that the marinade is evenly distributed. Cover the bowl with the thighs with cling film and put it in the cold. Marinate from half an hour to a day... Depending on how much time you have at your disposal.
    Fill the hips with marinade. Stir so that the marinade is evenly distributed. Cover the bowl with the thighs with cling film and put it in the cold. Marinate from half an hour to a day... Depending on how much time you have at your disposal.
  4. After a while, we string the hips on skewers by darning. Preheat the oven to 180 degrees.
    After a while, we string the hips on skewers by darning. Preheat the oven to 180 degrees.
  5. I have an oven with convection, so I place the skewers in two tiers, if the oven is without convection, it is better to place the skewers in one tier.
    I have an oven with convection, so I place the skewers in two tiers, if the oven is without convection, it is better to place the skewers in one tier.
  6. Cook with convection at 180 degrees for 40 minutes. If without convection, then 200 degrees. In any case, focus on the features of your oven.
    Cook with convection at 180 degrees for 40 minutes. If without convection, then 200 degrees. In any case, focus on the features of your oven.
  7. Ready-made thighs are removed from the oven. When piercing meat, transparent juice should flow out without admixture of blood.
    Ready-made thighs are removed from the oven. When piercing meat, transparent juice should flow out without admixture of blood.
  8. The finished thighs are removed from skewers and laid out in ceramic dishes in layers with pickled onions. (I will attach a link to the recipe for pickled onions at the end of the recipe). Cover with a lid and let stand for 20-30 minutes. Then you can serve it on the table.
    The finished thighs are removed from skewers and laid out in ceramic dishes in layers with pickled onions. (I will attach a link to the recipe for pickled onions at the end of the recipe). Cover with a lid and let stand for 20-30 minutes. Then you can serve it on the table.
  9. I want to suggest two ways to apply. The first is served on a regular dish with pickled onions and herbs.
    I want to suggest two ways to apply. The first is served on a regular dish with pickled onions and herbs.
  10. The second method is intended for those who have such a device. Thread the thighs on skewers and put the pickled onions in the pan.
    The second method is intended for those who have such a device. Thread the thighs on skewers and put the pickled onions in the pan.
  11. The meat turns out juicy, but devoid of excess fat, which flows freely onto the baking sheet during baking. Enjoy your meal!
    The meat turns out juicy, but devoid of excess fat, which flows freely onto the baking sheet during baking. Enjoy your meal!
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