Marinade for grilled chicken
A marinade for chicken and any other meat serves two functions. First, it tenderizes the meat (this isn't particularly important with chicken, as the meat is already soft and tender), and second, it infuses the meat with flavor. That's why I add a variety of spices and seasonings to my grilled chicken marinade.
The base of the grilled chicken marinade is ketchup, preferably natural or substitute natural tomato sauce. Add a little strong mustard.
Next, it's garlic's turn. We'll squeeze it through a garlic press.
Next, let's add spices and seasonings. Choose them to suit your taste. I always add some dried herbs (here, an Italian herb blend), ground pepper, paprika, and some all-purpose seasoning for poultry or meat (here, for shashlik). You can use any amount of spices, about 0.5-1 teaspoon each.
Next, I add vegetable oil to the marinade. Since the chicken will be grilled, its skin may dry out. To prevent the bird from getting too dry, we add the oil.
All that's left to do is mix the marinade for the grilled chicken. I add a little salt to the marinade mixture; I prefer to salt the bird directly.
And here's the result of my labor. I marinated this chicken for about a day and then baked it for one hour in an air fryer at 200 degrees Celsius on the bottom rack.
I think this marinade is suitable not only for grilling, but also for baking in the oven, in a sleeve or foil.
