Chicken Thighs Barbecue Marinated From Fermented Baked Milk (in the Oven)
by Editorial Staff
A little fermented baked milk and a few skewers – and the chicken in the oven are simply magical! Simple recipes from your favourite foods!
Ingredients
- Chicken thighs (boneless) – 6 pcs.
- Ryazhenka – 100-150 ml
- Vegetable oil – 2 tbsp
- Garlic – 2 cloves
- Ground paprika – 1 teaspoon
- Ground black pepper – 0.5 teaspoon
- Dry greens “Italian herbs” – 0.5 teaspoon
- Salt to taste
Directions
- You will need these bamboo skewers, which we pre-soak in water for a couple of hours.
- Cut out the bones of the chicken thighs, remove the skin. You can immediately buy boneless and skinless thighs.
- Sprinkle the chicken meat with black pepper, paprika, salt and dried herbs (fresh herbs will burn when baked). Add the garlic passed through a press and pour over with vegetable oil.
- Add fermented baked milk. It will add tenderness to chicken meat.
- Mix well. Leave the chicken to marinate like this for at least an hour. If there is an opportunity, of course, it is better to marinate for the night – and then the chicken meat will generally be fragrant and very tasty.
Before further work with chicken meat, turn on the oven to heat up to 200 degrees. - Putting together a baking structure: cover the baking sheet with foil, and put a wire rack on top.
- Fold the thighs in half and carefully string them on two wooden skewers so that the meat does not hang anywhere.
- If the skewers are as short as mine, you can string 3 thighs, and then meet each other 3 more thighs on the skewers, and connect them.
- We send the thighs on the wire rack to the preheated oven.
We bake for 30 minutes on one side and 20 minutes on the other. The temperature in the oven is 180-200 degrees. Focus on your oven. - We serve aromatic chicken meat with a side dish of your choice (we have boiled potatoes and a salad of fresh herbs).
Very, very tasty!
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