Quick Chicken Shashlik Marinated in Rum Dressing
⏳ Time
30 minutes + 8 hours
🥕 Ingredients
16
🍽️ Servings
4
Description
Pre-baking in the oven significantly reduces the cooking time for grilling meat and helps avoid meat that is burnt on the outside and raw on the inside. Using this method, you can prepare the meat the night before and, after a long drive to the countryside or nature, quickly enjoy delicious shashlik. This marinade can be used for any poultry, as well as pork (but it should be marinated for at least 12 hours), or even lamb.
Ingredients
- Garlic - 4 cloves
- Chicken Thighs - 4 pieces
- Thyme - 1 bunch
- Bay leaf - 3 pieces
- Ground clove - ½ teaspoon
- Ground Nutmeg - ½ teaspoon
- Green peppercorns - ½ teaspoon
- Dark rum - 1 fl oz
- Champagne Vinegar - 1 fl oz
- Date honey - 2 tablespoons
- Olive Oil - 2 tablespoons
- Scallions - 4 pieces
- Mild Chili Spice - to taste
- Chicken Drumstick - 4 pieces
- Chicken bones - 4 pieces
- Lime - 1 piece
Step by Step guide
Step 1
If you don't have ground cloves, you can either heat them in a hot skillet and then grind them in a mortar, or put them in a clean pepper mill and grind them there.
Step 2
Juice the lime.
Step 3
For the dressing, blend the seeded chili pepper, fresh thyme leaves, bay leaves, spices, white wine vinegar, rum, lime juice, garlic, olive oil, and honey in a food processor.
Step 4
Process until it reaches a homogeneous paste with fine specks.
Step 5
Pour the marinade over the chicken and refrigerate for 30 minutes to 1 hour. The key with chicken is not to marinate it too long, as chicken meat is tender and marinates quickly.
Step 6
Preheat the oven to 320°F.
Step 7
Place the chicken in a baking tray, trying to separate it from the marinade. Brush the chicken with the marinade using a pastry brush and cover the tray with foil. Bake for about 30 minutes.
Step 8
Refrigerate overnight.
Step 9
The next day, light the grill.
Step 10
Place the chicken on the grill rack or thread it onto two skewers at once, so the chicken cooks evenly on all sides (if you thread the chicken onto one skewer, it may start to spin, making it difficult to cook evenly).
Step 11
Grill over white coals for about 3–5 minutes on each side, ensuring the chicken pieces are evenly cooked.
Step 12
Brush with the remaining marinade from time to time.
Step 13
Serve, sprinkled with finely chopped green onions on top.
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