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Recipe

Chicken wing khorovats with matsun

Matsun gives chicken khorovats (Armenian barbecue) a lightly tangy flavour. Grill wings with the shoulder over moderate heat so the thick, meaty section cooks through before the skin burns.

  • for 4 people
  • Prep: 20 min
  • Marinating: 4 h
  • Grilling: 30 min
Chicken wing khorovats with matsun

Ingredients

  • Chicken wing with shoulder: 2 kg
  • Matsun, plain fermented milk: 300 g
  • Salt: 24 g
  • Ground black pepper: 1.5 tsp

Method

  1. Do not wash raw chicken. Pat it dry with paper towels and check for loose bone fragments.
  2. Mix the matsun with salt and pepper and coat the chicken in a thin layer.
  3. Cover and refrigerate for 4 hours at 4 °C or below.
  4. Prepare moderate coals without open flames and leave a cooler area. Remove excess marinade and discard any remaining marinade that touched raw chicken.
  5. Secure the chicken on skewers or place it on a grate. Grill, turning regularly, and move it to the cooler area if the skin darkens quickly. Cooking usually takes about 25–35 minutes.
  6. Check the thickest meat in several large shoulder sections with a thermometer, avoiding bone. Remove only pieces that have reached at least 74 °C and transfer them to a clean plate.

Tips

  • Keep the chicken in a separate container on the bottom refrigerator shelf. Wash hands and utensils after handling raw chicken.
  • A thick coating of matsun can darken quickly, so remove the excess before grilling.
  • Browned skin does not confirm that the centre is cooked; use a thermometer.

Ingredients for this recipe

Questions

Can I grill chicken wings with the shoulder on skewers?

Yes. Secure each piece through the meaty section so it does not spin when turned. Use a grate if the pieces cannot be secured.

Can I make chicken khorovats without matsun?

Yes. Omit the matsun and the four-hour marinating period, season with salt and pepper, and grill using the same method until the centre reaches at least 74 °C.

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