Ketchup marinade
150 ml ketchup
500 g boneless chicken thighs
10 g lemon juice
8 g curry powder
8 g olive oil
6 g salt
3 garlic cloves
3 g pepper

Combine all the ingredients in a bowl and stir. Add chunks of the chicken thighs and toss well. Leave for two hours.

Honey and mustard marinade
500 g boneless chicken thighs
60 g mild mustard
60 g honey
20 g parsley
10 g dill
5 g olive oil
2 g salt
2 g pepper
1 garlic clove

Finely chop the dill and parsley, and grate the garlic clove finely. Place all the ingredients in a bowl and mix. Add the chicken thighs, cut in chunks, and toss well. Leave for two hours.

Vinegar marinade
500 g boneless chicken thighs
300 ml water
300 ml 9% white vinegar
22 g salt
20 g sugar
12 g lemon juice
4 g dill
7 black peppercorns
3 onions
3 garlic cloves

Finely chop the dill. Combine the water, vinegar, dill, salt, sugar, garlic cloves, peppercorns, and lemon juice in a bowl. Stir thoroughly. In another bowl, layer chunks of chicken thighs and sliced onions intermittently. Pour the vinegar marinade all over the meat and onions. Leave for two hours.