Marinade of pomegranate juice and ginger
– head of garlic; – 2 heads of onions; – ground black pepper; – 1 tsp fresh grated ginger; – 250 ml of pomegranate juice; – 2 tbsp. olive oil.
Peel the garlic, pass it through a press. Peel the onion and cut into rings. In a large saucepan, mix the onion and garlic thoroughly, add the remaining ingredients, and add the pomegranate juice and oil. Immerse 1,5 kg of chicken legs in the mixture, refrigerate for 4-5 hours or in a warm place for 2-2,5 hours.
Quick marinade with nuts
– head of garlic; – 3 tbsp. burning adjika; – 100 g of walnuts; – 3 tbsp. sunflower oil; – salt.
A quick marinade with nuts and mixes in a few minutes, and soaks chicken legs for no longer than an hour. To quickly pickle chicken legs, prepare everything you need: peel and finely chop the onion and garlic, set aside, chop the nuts and fry them in a pan with butter. Hot add them to the legs, pour in the hot adjika, salt. Rub each leg with adjika and nuts on all sides. Then mix with the onion and garlic and leave to rest for 30-60 minutes.