Recipe for: Herb-marinated chicken on a stick - photo 1
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Recipe for: Herb-marinated chicken on a stick

Pikantne Main Dishes Grilling Regional Cuisine of Poland 50 min Medium 8 wyświetleń ~28.58 PLN * - (0)
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Description

Delicate pieces of chicken breast marinated in buttermilk with the addition of fresh and dried herbs, garlic, and lemon, skewered and grilled or cooked on a grill pan. The dish combines a Polish rustic character (buttermilk, marjoram, thyme) with a technique popular for kebabs; the result is a juicy interior and herby crust with a subtle citrus note. Ideal to serve on fresh spring asparagus or with young potatoes and a parsley salad. The recipe includes detailed instructions for cutting, marinating, skewering, and recognizing doneness, making it suitable for someone making kebabs for the first time.

Ingredients Used

Ingredients (13)

Servings:
4
  • Chicken breast 600 g
  • Buttermilk 200 g
  • Rapeseed oil 30 g
  • Garlic 3 ząbki (~15 g)
  • Lemon 1.3 szt. (~100 g)
  • Skewer 40 g
  • 🌿 Przyprawy
  • Thyme 10 g
  • Marjoram 2 g
  • Sweet paprika 5 g
  • Salt 0.2 szczypt (~5 g)
  • Black pepper 4 szczypty (~2 g)
  • ✨ Opcjonalne
  • Parsley 1 pęczek (~30 g)
  • Honey 30 ml
💰 Szacowany koszt dania: ~28.58 PLN (7.15 PLN/porcję)
* Brak cen dla niektórych składników

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparation

1

Fill a flat dish with cold water and soak the skewers for at least 20 minutes. This will prevent the skewers from burning on the grill. If you are using metal skewers, skip this step.

Ingredients: skewer
Use a wide dish (e.g., a baking tray or bowl) so that the sticks lie flat. Wooden sticks need to be soaked for at least 20 minutes; a common mistake is skipping the soaking, which leads to burning.

Preparing the marinade

2

In a large bowl, pour in the buttermilk (200 ml). Add 30 g of rapeseed oil, crushed garlic (15 g - press through a garlic press or finely chop), grated zest from half a lemon, and 30 g of lemon juice (freshly squeezed). Add thyme (10 g), marjoram (2 g), sweet paprika (5 g), salt (5 g), and black pepper (2 g). Whisk for about 30 seconds until the ingredients form a homogeneous, slightly thick marinade.

Ingredients: Buttermilk, Rapeseed oil, Garlic, Lemon, Thyme, Marjoram, sweet paprika, Salt, Black pepper
Use a bowl with a capacity of at least 1.5 l and a whisk or spoon. If you don't have fresh thyme, use 1 teaspoon of dried. Be careful not to add too much lemon juice (no more than 30 g with the given amount of buttermilk) - too acidic a marinade can 'cook' the meat.

Slicing the meat

3

Place the chicken breast (600 g) on a cutting board. Remove the thin membranes and cut into cubes with sides of 2–3 cm: first slice the breast lengthwise, then crosswise into even strips and into cubes. Try to keep the pieces similar in size - this will ensure even cooking.

Ingredients: Chicken breast
Use a sharp knife and a stable cutting board with a non-slip mat. If the pieces are too large (over 3 cm), they will be harder to grill thoroughly in a short time.

Marinating

4

Place the cut pieces of chicken in the marinade. Use your hand or a spoon to thoroughly coat each piece - make sure every piece is covered. Cover the bowl with plastic wrap and set it in the refrigerator or a cool place for 30 minutes. If you have more time, you can marinate for up to 4 hours for more intense tenderness.

Ingredients: Chicken breast, Buttermilk, Garlic, Thyme, Marjoram, sweet paprika, Salt, Black pepper
Use a glass or plastic bowl; we do not recommend metal for longer marinating. A common mistake is putting too many pieces into a small bowl - the meat should have space for the marinade to evenly coat all sides.

Stuffing

5

After the marinating time, remove the skewers from the water and dry them with a paper towel. Thread pieces of chicken onto the skewers, leaving a 5–7 mm gap between the pieces to allow heat to circulate. Thread 5–6 pieces onto one skewer, depending on their size. Do not pack them too tightly - this will prevent even cooking.

Ingredients: Chicken breast, skewer
Use tongs or a spoon to pick up the pieces. Pay attention to the even distribution of the pieces; a common mistake is packing them all the way to the ends, which makes it difficult to turn the sticks.

Grilling / frying

6

Preheat the grill (medium-high heat) or grill pan well for about 3–4 minutes. Lightly brush the surface with canola oil. Place the skewers on the grill/pan and cook for 3–4 minutes on each side, turning every 3–4 minutes, until the meat is golden and firm. The total grilling time for pieces 2–3 cm thick is usually 10–12 minutes. Check for doneness: pierce the thickest piece with a knife — the juices should run clear, not pink. You can also use a thermometer: the internal temperature should reach 75°C.

Ingredients: Chicken breast, Rapeseed oil, skewer
The best is a grill pan 26–28 cm or a cast iron grill. Use tongs for flipping (not a fork, as you'll release the juices). A common mistake is flipping too often - let a nice crust form for 3–4 minutes before turning.

Glaze (optional)

7

If you are using honey (30 g), mix it with 10 g of lemon juice and brush each skewer in the last minute of grilling with a grilling brush. This will give a glossy, slightly caramelized surface.

Ingredients: Honey, Lemon
Apply the glaze in the last minute, as the honey burns quickly. Use a silicone brush for even distribution.

Serving

8

Transfer the finished sticks to a plate lined with fresh parsley (optional). Serve immediately while the chicken is still hot and juicy. It pairs well with young potatoes sprinkled with dill, grilled asparagus, or pearl barley with butter.

Ingredients: Parsley
Use a large serving plate and a serrated knife if guests will be tearing off pieces. If you are adding parsley, chop it finely and sprinkle it just before serving to retain its freshness.

Fun Fact

💡

Marinating poultry in buttermilk has a tradition in rural kitchens of Poland and Europe — the sour dairy softens the meat fibers and adds a delicate, slightly buttery-sour note.

Best for

majówka grillowanie z rodziną lekki obiad wiosenny

Tips

🍽️ Serving

Serve hot, straight from the grill. For contrast, serve with grilled asparagus and a salad of young parsley leaves with olive oil and lemon. You can also serve a light yogurt sauce with cucumber and dill. Make sure guests receive warm skewers — serve immediately.

🥡 Storage

Store leftovers in an airtight container in the fridge for up to 2 days. Reheat in the oven at 160°C for 8–10 minutes or on a grill pan for 4–6 minutes on each side to regain crispiness. Freezing already skewered kebabs with wooden sticks is not recommended.

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