- Cane sugar 3 tbsp
- Water 3 tbsp
- Butter 2 tbsp (no slide)
- Cream 30% 2 tsp
- Salt 1 tsp (no slide)
- Ground black pepper 1 tsp
- Garlic 1 clove
- Allspice, crushed in a mortar 3 grains
- Chicken fillet 400 g
- Main Ingredients Chicken
- Serving 4 servings
skewers, grill, knife
Step 1: prepare the caramel marinade.
Pour water into a skillet or small stewpan, add sugar. Heat while stirring to dissolve the sugar. Add the butter and mix until it dissolves too. Across 2-3 minutes add crushed allspice, cream, minced garlic and salt. Keep warming for another 1 minutes. If the marinade is peeling, pour a little more water or cream.
Remove from heat and cool.
You can use such a marinade both for marinating meat and for lubricating meat during cooking.
Step 2: pickle the chicken.
Cut the chicken into strips, dip in the cooled marinade, mix and leave on 30 minutes at room temperature.
Step 3: cook the chicken in a caramel marinade.
String marinated chicken fillet on skewers.
Grill separately or with vegetables and mushrooms.
Fry just a few minutes on each side until golden brown.
Step 4: Serve the chicken in a caramel marinade.
The chicken covered with caramel marinade looks delicious, eat it hot, always with a vegetable side dish. Sauce, in my opinion, is not necessary.
Enjoy your meal!