If you want to always be in shape - eat chicken. Fresh chicken breast tired? Marinate the bird so that it becomes tastier than beef and even pork!
Personally, we have long abandoned heavy meat, the benefits of which no one has proven, so we eat exclusively poultry. It is not deposited at the waist, it is an easily digestible protein and invaluable polyunsaturated fatty acid, great amount vitamins and minerals that make us slimmer, healthier and younger.

How to marinate chicken: 6 rules:

1. In order for the chicken to always turn out tender and juicy, choose only a chilled product, but not frozen.

2. For marinating poultry, use only glass or enamelware Everyone knows about the dangers of aluminum and plastic.

3. The longer the chicken is in the marinade, the more tender it becomes.

4. Marinades containing soy sauce should be salted with care.

5. Salt the bird at the end of cooking or just before eating, so that the salt does not draw out all the moisture and make the chicken tough and dry.

6. To ensure that dietary meat always turns out juicy, place the skewers as close to each other as possible, cook the barbecue over hot coals and make sure that there is no fire!

Honey mustard marinade.

Juicy baked chicken with beautiful crust Just like advertised - really real! This is the most The best way poultry roasting. Honey combined with French mustard gives a light piquant sweetness and the mixture of herbs, garlic and lemon is an amazing flavor. Prepare two, or better, three servings at once. honey chicken never stays on the table!
And take super-budget wings to the dacha and be sure to cook them on the grill.

What do you need:
150 g of liquid honey.
100 g French grain mustard.
1 lemon.
2 tbsp. l. vegetable oil.
5-7 cloves of garlic.
1 bunch of dill.
1 bunch of parsley.
Salt - to taste.

How to make honey mustard marinade:

1. Use a paring knife to remove the zest from the lemon and cut it into thin strips. Squeeze out the lemon juice and mix it with mustard, honey, vegetable oil, finely chopped garlic, herbs and zest. To stir thoroughly.

2. marinate the chicken for 3-6 hours.

3. the finished bird must be baked together with the lemon peels included in the composition.

4. during cooking, periodically brush the chicken with the rest of the marinade, salt the bird at the very end.

Yoghurt marinade.

The lightest marinade for lovers of everything super-dietary. Only natural products and no mayonnaise!

What do you need:
1 st. Natural yogurt (can be replaced with kefir or even fermented baked milk).
1 st. l. lemon juice.
1 tsp Curry.
1 tsp turmeric.
1 tsp cardamom.
Salt - to taste.

How to make Spicy Yogurt Marinade:

1. mix all the ingredients into a homogeneous mass and marinate the bird. It is recommended to keep the chicken in the yogurt marinade all night. Salt the chicken at the end of cooking or just before serving.

Orange marinade.

The recipe for this marinade is great for both cooking chicken in the oven and on the coals. Pleasant light spiciness is most harmoniously combined with orange notes and curry spice. Ruddy, golden, luxurious chicken!

What do you need:
100 g honey.
3 oranges.
2 tbsp. l. vegetable oil.
2 tsp Curry.
Red ground pepper - to taste.
Salt - to taste.

How to make orange marinade:

1. Squeeze juice from two oranges, cut the third into thin slices.

2. legs, thighs, wings or breast (or you can all at once) pour orange juice and leave for 15-20 minutes.

3. combine honey, butter, curry, pepper. Mix into a homogeneous mass.

4. marinate the chicken for 2-4 hours.

5. Place the finished bird in a mold, put orange slices on top, brush with marinade again and bake until tender. Salt immediately before use.

Fire marinade.

Hot chicken for lovers thrill. The poultry cooked in this marinade is ideally combined with a salad of fresh vegetables and tomato juice. Best suited for skewers home smokehouse or on the grill.

What do you need:
150 ml soy sauce.
1 bunch of green onions.
2 tsp red ground pepper.
1 head of garlic.
5-7 cm of ginger root.

How to make a fire marinade:

1. green onion chop finely.

2. Finely grate the garlic and ginger.

3. Combine soy sauce, green onion, red pepper, garlic and ginger.

4. Mix all ingredients.

5. Marinate the chicken and pack tightly in the pan.

6. leave in the refrigerator overnight. Season with salt as needed at the end of cooking.

Marinade - glaze.

Chic and shine! And shine - in the truest sense of the word! Divine glazed chicken sumptuous dish will be on your table. The marinade is especially well suited for roasting chicken drumsticks and wings, however, whole chicken will also blow everyone away.

What do you need:
150 ml soy sauce.
80 g honey.
5-7 cm of ginger root.
3 cloves of garlic.
1 st. l. provencal herbs.
1 pinch of pepper.
Salt - to taste.

How to prepare marinade - glaze:

1. grate ginger on a fine grater.

2. combine honey, soy sauce, garlic, ginger and spices.

3. mix all the ingredients into a homogeneous mass.

4. bring to a boil over low heat and boil for 4-5 minutes, cool.

5. Put the prepared chicken in a baking dish, generously brush with the resulting icing, cover with foil.

6. put in preheated to 180? From the oven, bake for 15 minutes and brush again with the sauce.

7. Continue brushing the chicken every 5-7 minutes, roasting until done. Salt at the end of cooking.

Sour cream marinade.

In the event that the baked chicken is fibrous and tasteless, try sour cream marinade. The poultry meat turns out to be incredible: tender and melting in the mouth with subtle notes of ginger and a slight taste of mustard. It is especially good to use this marinade for roasting Chicken breast fillets.

What do you need:
5 st. l. low fat sour cream.
Z Art. l. soy sauce.
1 st. l. Russian mustard.
1 st. l. dry Provence herbs.
2 tsp ground ginger.
Salt - to taste.

How to make sour cream marinade:

1. Combine all ingredients and beat with a fork until smooth.

2. wash and dry the chicken.

3. Marinate the chicken for at least 2 hours.

4. put the pieces into a mold and bake in preheated to 180? From the oven until done.

5. during cooking, periodically brush with the remaining marinade.

6. 10 minutes before the end of cooking, salt as needed and put on each piece of chicken a thin plate of any hard cheese.
Bake until crusty.

Lemon marinade.

The secret of this amazing citrus marinade consists in adding herbs and spices, which give the bird a rich, intense aroma. Only juicy chicken and nothing more! Marinade is perfect for baking chicken meat in the sleeve or on the grill.

What do you need:
2 lemons.
5-7 cloves of garlic.
1 st. l. allspice peas.
3 art. l. vegetable oil.
1 tsp saffron.
1 small bunch rosemary (can be replaced with dry)
Salt - to taste.

How to make Lemon Marinade:

1. Peel and crush the garlic with a knife.

2. cut the lemon into large cubes. Tear the rosemary sprigs with your hands.

3. combine lemons and rosemary. Mix the ingredients well with your hands.

4. add garlic, oil, pepper and saffron, mix thoroughly.

5. Marinate the chicken for 5 to 12 hours. Salt at the very end of cooking.

Tomato marinade.

Combination herbs with garlic and paprika creates a wonderful marinade for cooking tender chicken V own juice. Thick fragrant gravy and soft chicken meat goes well with any side dish - from simple buckwheat porridge to trendy pasta.

What do you need:
1 st. Thick tomato juice.
2 tbsp. l. vegetable oil.
1 st. l. ground paprika.
5 cloves of garlic.
1 bunch of basil
1 bunch of mint.
Salt - to taste.

How to make tomato marinade:

1. chop the garlic, mint and basil very finely. Combine with tomato juice and vegetable oil. To stir thoroughly.

2. marinate the chicken for 2-4 hours.

4. Put the finished bird into a hot frying pan, after 2-3 minutes, reduce the heat to a minimum and simmer under the lid in its own juice until tender. During cooking, you can add, if necessary, quite a bit of water, salt at the very end.

5. When serving, sprinkle with chopped mint if desired.

Marinade on kvass.

Simple and reliable, homemade and such an understandable marinade on kvass will give your chicken pleasant aroma rye bread. And do not forget a lot of fresh herbs and homemade vegetables!

What do you need:
400 ml bread kvass(ideally home made).
2 tbsp. l. Russian mustard.
1 st. l. honey.
5-7 cloves of garlic.
1 bunch of any greens.
1 pinch of pepper.
Salt - to taste.

How to cook marinade on kvass:

1. chop the garlic, finely chop the greens.

2. combine kvass with mustard, honey, garlic, herbs and pepper.

3. marinate the bird for 2-4 hours, but overnight is better.

4. Bake the chicken on the grill or in the oven until golden brown. Salt a few minutes before cooking or before serving.

Wine marinade.

Soft texture and pronounced taste of chicken meat: red wine marinade for real gourmets! Red or white, dry or sweet - feel free to try new combinations. marinade for cooking chicken skewers perfect.

What you need: 300 ml dessert red wine 100 g pitted prunes 1 onion 1 tsp. cloves salt, pepper - to taste

how to cook wine marinade:

1. cut prunes and onions into rings.

2. combine wine, onion, prunes and pepper, mix.

3. marinate the bird by keeping it for at least 3 hours in the refrigerator.

4. during the marinating process, stir occasionally. Salt at the end of cooking or just before serving. Bon appetit!

How to make Quick Chicken Marinade

1. Butter melt and pour into a deep bowl. Wash the lemon, dry it, grate the zest and add to the marinade. Send 2-3 tablespoons of juice there. Salt, pepper to taste, add greens and your favorite spices. Mix everything thoroughly. Put the chicken in the marinade and leave for 20-25 minutes.
2. And then (as one of the options) fry it over high heat on both sides until golden brown, put on a baking sheet and put in the oven until cooked. The green bean pillow will become great side dish.
3. This is a great chicken marinade that you should definitely take note of.

How to marinate chicken: 6 rules

1. To ensure that the chicken always turns out tender and juicy, choose only a chilled product, but not frozen.

2. For marinating poultry, use only glass or enameled dishes, everyone knows about the dangers of aluminum and plastic.

3. The longer the chicken is in the marinade, the more tender it becomes.

4. Marinades containing soy sauce should be salted with care.

5. Salt the poultry at the end of cooking or just before eating, so that the salt does not draw out all the moisture and make the chicken tough and dry.

6. To ensure that dietary meat always turns out juicy, place the skewers as close to each other as possible, cook the barbecue over hot coals and make sure that there is no fire!

Simple marinade for chicken with mayonnaise and garlic

To prepare the marinade according to this recipe, you will need: - 2 parts of mayonnaise - 1 part of sour cream; - 3 cloves of garlic; - salt and black pepper to taste. Salt and pepper the washed and dried chicken both outside and inside. In a separate cup, mix mayonnaise with sour cream, add the garlic passed through the press and mix again. Rub the outside of the chicken with the prepared marinade and set aside. room temperature for an hour. After that, put in a preheated oven and bake until cooked.

Video marinade for chicken. Simple and fast option.

chicken breast marinade

Vinegar marinated chicken fillet

This dish is very easy to prepare. I don't like marinating chicken in vinegar for a long time. So I am making this recipe. It is done very quickly and you do not have to wait several hours. You will need the following set of products:

• 2 chicken breasts;
• 100 g of hard cheese;
• 4 onions;
• pepper + salt;
• water;
• vegetable oil;
• some canteen and apple cider vinegar;
• mayonnaise (I always make it myself).

Cut the peeled onions into thin half rings. We mix natural apple (4 tablespoons) and table (2 tablespoons) vinegar with water (200 ml). Salt the marinade, pour over the onion and set aside for half an hour.

Cut the breast lengthwise so that you get 4 pieces of the same size. Covering the meat cling film and slightly beat off. Next, pepper and add each piece on both sides. After we shift the white meat into a greased baking dish. Spread the pickled onion on top and pour with mayonnaise. Rub the cheese on coarse grater and sprinkle them on our dish.

Preheat the oven to 180 degrees and send the form into it. It takes about 40 minutes to bake this yummy. By the end of cooking, the aroma will fill not only your apartment, but the entire entrance. And the neighbors will rack their brains trying to guess what you are cooking there.

Experienced housewives have developed a lot of recipes that allow you to marinate chicken at home. About the features of cooking this dish you can talk forever, but we decided to present you golden collection marinade recipes. After all, as you know, it is the basis of the taste of the final product. It is important that the meat is not only juicy, but also soft, fragrant. From preparation to the end of cooking, it is necessary to monitor the proportions of spices and main components.

Like any other business, pickling chicken includes a number of specific features that must be considered. Let's bring important tips, they will help you in preparing a delicious marinade.

1. The duration of the procedure depends on the initial size of the chicken. For example, wings and breast should be soaked in the sauce for about 2-3 hours, while thighs will take 3-4 hours to cook. In cases where the whole carcass is baked, the exposure time increases to 8-10 hours. If possible, any part of the bird's body is best soaked overnight.
2. Experienced chefs do not recommend marinating chicken in mayonnaise sauce because it completely kills the taste of the dish. In addition, in a marinade based on this product contained vinegar essence. When baked, it makes the fibers stiff, as a result of which they begin to give off bitterness.
3. After rubbing the chicken with the marinade, send the meat to the refrigerator. Cold has a much better effect on the soaking process, but the duration of the procedure should be increased by 30-60 minutes. At room temperature, only the breast and wings should be marinated.
4. The most simple and fast way marinating chicken is considered to be the use of spices mixed with oil. Combine several options into one composition dried herbs, add olive, corn or vegetable oil, rub the carcass or its individual parts with the resulting mixture. After a couple of hours, send the dish to the oven for final cooking.
5. Pay close attention to adding salt. Of course, it is included in every type of marinade, but the sequence must be followed. Add crushed sea ​​salt a quarter of an hour before sending the chicken to the oven. If you mix the product right away, the meat will become dry and tough.
6. The average carcass (purchased) weighs about 1.3-1.7 kg. Bake it for 1.5 hours at a temperature of 180-200 degrees. The structure of the meat will tell you about the readiness of the product: pierce the thigh with a fork, evaluate the color of the leaked liquid. If it is light - the chicken is ready, in cases where the shade is closer to red - wait another 20-30 minutes.
7. For maximum juiciness and fragrant chicken keep an eye on it at all stages of preparation. Baste the meat with the juices that come out during baking. Carry out such manipulations after 30-40 minutes after the start of cooking (sending to the oven). In the end, the product will acquire a golden crust, which will be pleasantly crunchy on the teeth.
8. To cook the carcass in its own juice, it is better to use special baking bags, food foil or a form that does not exceed the volume of the chicken in size. As it flows out, the heated liquid will begin to envelop the meat, making it tender and juicy.
9. If you decide to bake chicken with a side dish, do not forget to stir it too. At the same time, during the release of juice, distribute the liquid throughout the dish. As for the location of the garnish, place it on top of or next to the carcass. As an addition to meat, potatoes, broccoli, eggplant, etc. are usually used.
10. As can be understood from the above, chicken juice makes the dish tender and soft. When baking chicken in food foil, make sure that the carcass is tightly wrapped. At the same time, place the chicken with the seams up, avoiding the leakage of the composition.

How to choose spices

The spices used play an important role in the preparation of marinade for chicken. Choose the components you like, feel free to use them in moderation.

1. Turmeric. For the most part, the product is distributed in Eastern countries, but he also found his consumer in Russia. Spices give the dish refined taste but turmeric should be used in small amounts. Apart from bright aroma The chicken will turn golden brown.
2. Pepper. You can add both ground black and chili pepper to the marinade. The first option is considered universal, it is added to almost every dish. The second is more capricious, spicy, it must be used in doses, giving the meat a Mexican touch.
3. Fragrant herbs. Spices of this kind include thyme, sage, mint, marjoram, rosemary, basil. If desired, it is allowed to use herbs as an independent product or mix them together, creating a unique mix. If you're creating your own composition, consider also adding dried ginger or coriander.
4. Nutmeg. Housewives successfully add seasoning when they complement the chicken with potatoes and mushrooms. It is these products that go well with nutmeg and tender cream sauce in which mushrooms are cooked.
5. Curry. The option is suitable for marinating chicken on the grill or in the oven. Curry is not a homogeneous component, but a bright mixture. The seasoning includes cumin, mustard, nutmeg, coriander, and red/chili peppers. For this reason, it is recommended to read the label regarding the amount to be used before starting preparation.

How to marinate chicken

Regardless of the method of preparing the marinade, choose the option of roasting chicken. The most common is the use of foil, a baking sleeve, a special shape.

Marinade with lemon zest

• chicken - 1 pc.
• lemon - 2 pcs.
• thyme
• ground black pepper

1. Remove the zest from the first lemon, make 6-8 deep holes in the second fruit with a knife so that the juice comes out.
2. Wash the chicken in cold, preferably melted water, and pat dry with paper towels or towels.
3. Grate the peel of the first lemon on a grater with a fine section, add thyme, salt and black pepper to it, mix. Lubricate the resulting composition of the chicken carcass both inside and out.
4. Place in the belly the lemon in which you have made holes with a knife. Sew the chicken with string to keep the juices from leaking out during the cooking process.
5. Preheat the oven to 190-200 degrees, place the chicken in a roasting bag, send for 1 hour 20 minutes before the final cooking.
6. During the entire cooking process, do not remove the chicken from the baking sleeve. If you decide to bake it in glass form, spray the carcass with lemon juice, which will begin to stand out during the heat treatment.
7. Continue cooking until the chicken has a distinct golden hue.

Important! If you do not want the final product to have a characteristic citrus flavor, do not rub the carcass with lemon zest. At the same time, put half a citrus inside, and not a whole fruit.

Soy sauce marinade

• soy sauce - 35 ml.
• liquid honey - 75 gr.
• corn or vegetable oil - 110 ml.
• coriander - 1 gr.
• basil - 1 gr.
• black pepper - on the tip of a knife

1. Pour the soy sauce into a deep bowl, heat the honey in the microwave and send it to the container. Add natural oil, add spices, mix.
2. wash chicken carcass, dry it with a towel, rub with marinade. In cases where you cook chicken in a special form, make 2 times more marinade to pour over meat during baking.
3. Without preheating the oven, send the product to cook for 1.5-2 hours at a temperature of 180-190 degrees. If desired, you can pierce holes with a fork in the breast and thighs of the carcass.

Sour cream marinade

• sour cream (fat content 20-25%) - 110 gr.
• olive or corn oil - 40 ml.
• chicken - 1 pc. (1.3-1.5 kg.)
• salt - to taste
• spices - optional

1. Mix into a homogeneous mixture fat sour cream, spices, natural oil and salt.
2. Rub the chicken carcass with the resulting mass, place it in a baking bag, make 4-5 holes with a sewing needle.
3. Preheat the oven, send the product to bake for 1 hour 15-20 minutes. Turn the carcass periodically so that it bakes evenly.
4. After the expiration date, do not rush to remove the meat from the oven, let it brew for about a quarter of an hour. Serve with baked potatoes and greenery.

Marinade with garlic

• garlic - 7 teeth
• chicken - 1 pc.
• sour cream or mayonnaise (fat content 20-30%) - 120 gr.
• paprika - 3 gr.
• curry powder - 2 gr.
• salt and pepper - to taste

1. Pass 4 cloves of garlic through a press, combine it with paprika, curry, pepper and salt. Rub the chicken with the resulting composition, refrigerate for 1 hour.
2. Cut the remaining 3 garlic cloves into thin slices, place inside the chicken and sew up the carcass. Wrap the meat in foil and place seam side up on a baking sheet.
3. Preheat the oven, bake at 200 degrees for 1 hour. After the specified period, turn off the stove, leave the chicken in the oven for another half hour.

It is not difficult to prepare chicken marinade if you have sufficient knowledge regarding technology. Bake the carcass at a temperature of 190-200 degrees, experiment with spices. Consider soy sauce, garlic, sour cream, or lemon zest.

Video: how to cook delicious chicken in the oven

Chicken - simple everyday product, but with the help of a marinade you can create real culinary wonders. The marinade will help the chicken become more fragrant, juicier and softer, well fried or baked.

For frying chicken in a pan

If you decide to cook chicken in a pan, you should marinate it with tomatoes, mayonnaise, olive oil. After soaking in the marinade, the chicken will become noticeably softer and more tender.

tomato

Required:

• 2 tomatoes;
• 1 bell pepper;
• 20 g dill;
• 20 g parsley;
• coriander to taste;
• 60 g mayonnaise;
• 60 ml soy sauce.

Cooking: 15-20 minutes. Calories: 145 kcal.

Place the meat in a deep bowl. Grind the tomato, sweet pepper pod, herbs and transfer to the meat. Add spices to taste, mayonnaise, soy sauce. Mix well. Leave the meat in the refrigerator for a couple of hours so that the pulp is soaked.

With olive oil and herbs

Required:

• 1 lemon;
• 1 bunch of fresh basil;
• 4 sprigs of thyme;
• 45 ml olive oil;
• 5-6 g of salt;
• 1 pinch of freshly ground black pepper.

Cooking: 10 minutes. Value: 168 kcal.

Remove from lemon fine grater zest, squeeze juice from the pulp. Tear the basil leaves with your hands. Combine oil, zest, lemon juice, basil, thyme leaves in a deep bowl. Season everything with pepper, salt, mix. Put the chicken pieces in the marinade, mix well, leave for half an hour to soak the meat.

For grilling

To make the chicken covered with a beautiful crust, turn on the grill function in the oven, and pre-marinate the meat in red adjika, adding onion rings and butter.

You will need:

• 160 g of onion;
• 30 g adjika red;
• 10 g of salt;
• 35 ml of unscented oil.

Required: 15 minutes. Value: 154 kcal.

Salt the chicken, grease with adjika, add refined oil and chopped onion rings, mix, marinate for 90 minutes. Grill.

Honey mustard marinade for roasting chicken in the oven

Honey mustard marinade pairs well with chicken and is easy to make.

With mustard, honey and anisette

You will need:

• juice from half a lemon;
• 100 ml anise vodka;
• 2-3 sprigs of thyme;
• 35 ml olive oil;
• 20 g mustard grains;
• 15 g honey;
• 2 pinches of black pepper;
• 5 g salt.

Cooking time: 10-15 minutes. Value: 180 kcal.

Combine mustard with lemon juice, season with salt, pepper, add thyme leaves, olive oil, honey, mix everything. Pour in the aniseed vodka, mix again. Pour marinade over chicken and leave for 30-40 minutes. Bake in a hot oven.

With honey, mustard and fragrant spices

Required:

• 60 g mustard "Russian";
• 25 g of flower honey;
• 2-3 cloves of garlic;
• 1 pinch of coriander;
• turmeric to taste;
• 5 g of zira;
• ground black pepper to taste;
• 5 g salt.

Cooking: 15 minutes. Calories: 177 kcal.

Mustard, pre-ground coriander seeds, turmeric powder, ground pepper, cumin, finely chopped garlic cloves, honey, table salt mix well. Soak the chicken in this marinade for half an hour.

With soy sauce

This marinade is prepared with various additives- With apple juice, Dijon mustard, sesame oil, garlic, ketchup. Don't be afraid to experiment, there is no soft french mustard- add a little "Russian". No sesame oil - olive oil will replace it.

With Dijon mustard

Required:

• 50 g soft Dijon mustard;
• 200 g of ketchup;
• 50 ml soy sauce;
• 50 g of chili sauce;
• 2 cloves of garlic;
• 25 ml of lemon juice;
• 20 g sugar.

Required: 10 minutes. Number of calories: 167.

Grind the garlic cloves into a pulp or chop very finely. Combine mustard with ketchup, garlic, sauces, lemon juice, sugar. Put the prepared chicken in the marinade, leave for at least 15 minutes in a warm place up to 10 hours on the refrigerator shelf.

With apple juice

Required:

• 300 ml of apple juice;
• 8 cloves of garlic;
• 25 ml sesame oil;
• 65 ml soy sauce;
• 30 g of sugar;
• 1 large onion.

Cooking: 15 minutes. Calories: 175 kcal.

Combine apple juice with sesame oil, soy sauce, add crushed garlic, sugar, salt, mix thoroughly. Place the chicken pieces in a special cooking sleeve, pour in the apple-soy marinade, secure the end of the sleeve and send to the oven.

Marinades for smoking chicken

Smoked chicken is an inexpensive dish, but always delicious. Add two tablespoons of 3% vinegar or lemon juice, spices, honey or sugar and you get a great marinade.

With vinegar

Required:

• 15 g of salt;
• 30 ml of vinegar 3%;
• 5 g sugar;
• ginger root;
• coriander seeds;
• ground black pepper;
• 1 large clove of garlic;
• 6 juniper berries.

Cooking: 5-10 minutes. Calories: 163 kcal.

Pour water (1.5 liters) into the pan, put granulated sugar, salt. In boiling water, send all the remaining ingredients according to the recipe. Cool the marinade and pour over the bird, placing oppression on top. Leave for 3-4 days.

With honey

Required:

• ½ st. lemon juice;
• 2 tbsp. l. honey;
• 40 g of spices;
• 1 handful of chopped parsley;
• 2 large slices garlic;
• 10 g of salt;
• allspice and black peppercorns.

Required: 10 minutes. Value: 174 kcal.

Mash the peppercorns. In a large container, combine lemon juice with honey, spices, parsley, garlic, pepper.

Put the chicken pieces in the marinade and leave for 10 hours. Clean the meat before smoking.

How to marinate chicken skewers

We offer you three recipes for chicken meat barbecue marinade. Thanks to the incredibly successful combinations of ingredients, these marinades are very aromatic. It is enough to marinate the fillet for a couple of hours, and you can leave the legs for a day.

With beer

Required:

• 3 large cloves of garlic;
• ¾ st. beer;
• ¼ st. soy sauce;
• 80 g of liquid honey;
• 10 g Dijon mustard;
• 25 ml olive oil;
• 1 pinch of chili

Required: 15 minutes. Value: 172 kcal.

Peel garlic cloves, chop. Mix honey with mustard, oil, sauce in a bowl, add chili, chopped garlic and pour in beer. Mix well. Pour the marinade over the chicken, mix well. Place in refrigerator for two hours.

With wine

Required:

• 300 ml kefir (can be replaced natural yogurt);
• 200 g of rye bread;
• 200 ml dry white wine;
• 250 g of onion;
• black pepper, salt.

It will take: 15-20 minutes. Calories: 165 kcal.

Pour the wine into a saucepan, send to the fire. Put the crumb of rye bread, onion, chopped into cubes, cook for 10 minutes. Cool the prepared mixture and beat with a blender, pour in kefir, season with spices, mix everything thoroughly. Pour the marinade over the chicken pieces, send to the refrigerator shelf. Marinate 3 hours.

With soy sauce

You will need:

• 250 ml soy sauce;
• 250 ml ketchup "BBQ";
• 1 handful of paprika.

Required: 5 minutes. Calories: 159 kcal.

Combine sauce with ketchup in a large bowl, mix well. Put the prepared meat in the marinade, sprinkle with paprika and put in the refrigerator. After a couple of hours, you can start cooking barbecue.

With honey and balsamic vinegar

Honey, which is used for marinade, goes well with mustard. Balsamic vinegar is added according to the recipe, but you can use lemon juice - it will be just as good.

Required for 1 serving:

• 50 g honey;
• 50 ml of balsamic vinegar;
• 10 g mustard;
• 2 cloves of garlic;
• to taste basil, black pepper, salt.

Time: 10 minutes. Number of calories: 166.

In a bowl, mix honey with balsamic vinegar, mustard, chopped garlic, spices. Add large pieces chicken, marinate for about 40 minutes. Then cook in any way.

Choose the herbs for the marinade at your discretion - you can take a dry mixture of Provencal herbs, basil, thyme. We do not recommend getting carried away with fresh rosemary. If not at hand onion, you can take a leek or red, did not find basil - it will turn out no less tasty with fragrant fresh dill.

For cooking smoked chicken marinade with the addition of acid is suitable. It can be 3% vinegar or lemon juice. It is good to use orange and lemon zest, adding olive oil, capers, basil, lemon juice, salt, pepper to it.

Chicken breasts are recommended to be marinated in pomegranate sauce. To do this, take one pomegranate, 45 grams of yogurt, 20 ml of narsharab sauce, 5 cardamom pods, 1 pinch of sweet powder and salt. Squeeze 100 ml of juice from pomegranate, combine it with narsharab, natural yogurt, sweet powder, crushed cardamom pods, season, mix well.

Ask professional chef like he cooks any meat. Believe me, he will definitely say that the meat should be marinated. This is necessary to get a more pronounced, bright and original taste. In addition, after pickling, the fibers become softer, the dish is more tender and juicier.

There are several rules for marinating chicken for the oven. By following them, you will always receive lovely dish as a result.

The duration of pickling depends on the weight of the carcass. If you plan to bake the whole carcass, do not be too lazy to marinate it the night before. If you have wings or breast for dinner, you can leave them in the sauce for an hour. For thighs, more time is needed - from 2 to 4 hours.

Stop marinating chicken for the oven in mayonnaise! With this simple and so successful, at first glance, ingredient, you completely kill its individual taste, which turns out to be the same every time. Moreover, mayonnaise contains acetic acid, which, when baked, stiffens the fibers, and they begin to taste bitter.

• Keep the meat in the refrigerator if the marinating time is more than 2 hours. At room temperature, the carcass will marinate faster, but this only applies to the breast or wings.
• The easiest way to marinate chicken for the oven is to mix 1 or more types of spices with vegetable oil, bathe the meat in this composition and leave for a couple of hours. Depending on the seasonings you choose, choose the oil. For example, olive goes well with basil and paprika, sunflower - with hot spices, and corn is universal, suitable for all types of pickling.
• 
  Give up salt! Each chicken marinade recipe in the oven suggests the presence of salt. It just needs to be added correctly. Do not salt the meat before a long marinade, it is better to add salt 10 minutes before you plan to send the carcass to the oven. Otherwise, the dish will turn out tough and dry.

Choosing spices

What spices for chicken in the oven should be used, and which ones will give us a wealth of flavors? Remember!

Peppers - black and chili. The first is universal, we put it in every dish, but chili gives the dish a sharpness, so it is used “dosed” and often in dishes with a Mexican accent.

Herbs - for chicken in the oven, the marinade may contain marjoram, basil, mint, thyme, rosemary, sage. You can only use one bright taste, or their original mix. By the way, all these herbs go well with ginger and coriander, which will also enrich the taste of your dish.

• Curry is the perfect solution for oven-dried marinated chicken, especially if you plan on grilling it. Curry is not a simple herb, but a rich combination of spices: cumin, nutmeg, mustard, hot pepper, coriander.
• Nutmeg - stop your choice if you plan to cook chicken with cheese and mushrooms. This spice brightly saturates the taste of dishes with dairy components; not a single dish can do without it. haute cuisine if it contains cream and potatoes
• Turmeric is a spice with a special taste that is highly valued in India. For us, it is more than unusual, so putting turmeric in the marinade is worth a small amount. But for a chicken in the oven, it will become ideal solution, as it will give the dish not only interesting taste, but also a bright golden crust.

Marinade recipes for cooking chicken in the oven

The recipes that we offer are used for preparing individual parts of the chicken and are designed for 500 grams of chicken.

Soy honey

Ingredients:

• Two tablespoons of classic soy sauce and liquid honey;
• Three tablespoons of refined vegetable oil;
• One pinch of basil with coriander;
• A little bit of ground black pepper.

We mix all the ingredients and marinate the chicken in the resulting sauce for 4-5 hours.

During marinating, the meat acquires a rich honey flavor and a noble brownish hue.

Remove the chicken pieces from the marinade and bake them in the oven for 30 minutes. great dish ready!

Spicy sweet Asian

By preparing the marinade for roasting chicken in the oven according to this recipe, you can appreciate magic taste based on the contrast of sweetness and spiciness!

Ingredients:

• 3 tablespoons sesame oil and honey; Marinade with sesame seeds, soy sauce and garlic
• Five tablespoons of classic soy sauce;
• A few cloves of garlic, crushed through a press;
• Salt with black pepper to taste.
• A ginger root about 4 cm long, grated on a fine grater, is added to the resulting mixture.

It is ginger that will give ready meal unique Asian flavor.

Prepared pieces of chicken are coated with the resulting marinade and left for about one and a half to two hours, and then sent to bake in the oven. Thirty minutes later, the dish is ready.

Universal (fast)

A great way for those who do not want to spend a lot of time cooking. With this recipe you will make delicious chicken very quickly, marinating it at room temperature for 15-20 minutes.

Compound quick marinade for chicken in the oven:

• Three tablespoons of lemon juice;
• 40 g of mild mustard;
• Four tablespoons olive oil;
• A pinch of Provence herbs of your choice
• Black ground pepper on the tip of a knife.

Chicken pieces to be mixed with sauce in plastic bag and leave to marinate.

After that, you will need another 15-20 minutes to bake marinated pieces on the grill or in the oven.

Kefir

Chicken dishes in kefir marinade in the oven they turn out deliciously tender and juicy. You will certainly appreciate how the notes of basil will sound in a new way against the background of delicate kefir!

Ingredients:

• Half a liter of 1% kefir
• 2 tablespoons of mild mustard;
• 4 tablespoons of any refined oil;
• 3-4 garlic cloves;
• A pinch of basil and some black pepper.

Mix all these components, pour the pieces of poultry with the resulting marinade and send them to the refrigerator for about 8-10 hours.

The baking time will be about 30-40 minutes, while you need to ensure that the marinade completely covers the pieces of meat.

With honey and mustard

Ingredients:

• 1 st. a spoonful of mild mustard;
• 5 st. spoons of honey, melted in the bath;
• Two cloves of minced garlic;
• Juice squeezed from half a lemon;
• A little salt and black pepper to your liking.

The resulting mixture must be coated portioned pieces poultry and leave to marinate for about 2 hours at room temperature.

After that, the chicken is baked in the oven for about 30 minutes.

Put all ingredients in a bowl and mix well. Wash chicken thoroughly and dry paper towel and heartily massage inside and out with marinade. We put it in a dish, tighten it with a film and send the chicken to rest in the refrigerator, for an hour, or for the whole night, as you can.

Interestingly, the first time marinade was used was by the ancient Romans. As today, the marinade made it possible to soften the meat and give it more flavor. discriminating taste. In ancient times, the usual marinade was used. sea ​​water. The meat was marinated in it for several hours. Apparently, the effect justified itself, since meat dishes those times are still described in cookbooks.

Today, at the location of lovers of delicious and juicy meat a more extensive list of ingredients, and there are much more marinade recipes. This allows you to prepare the marinade based on the characteristics of the meat. For example, for tough meat it is necessary to use ingredients that can slightly soften its structure. Mustard is perfect, which, penetrating deep into the fibers, improves the absorption of the herbs and spices included in the marinade.

For chicken meat, which is a priori already tender, you should not include such heavy “softening” artillery as mustard in the marinade. Stronger ingredients can have a negative effect, the meat will become unnecessarily tough.

Many people think that only meat from which it is planned to cook barbecue needs a marinade. However, it is possible to enrich the taste of meat not only in cases of hiking in nature, but also in everyday days when you also want to enjoy fragrant and rich-tasting meat. An important fact is that it takes much less time to cook marinated meat. The combination of spices and herbs allows each time to give the meat a unique and inimitable taste.

Food preparation

As mentioned above, not every ingredient that is commonly used to marinate meat is suitable for preparing tender chicken marinade. Too rigid components can "kill" natural taste birds. fine action turns out tomato juice, adjika. Ginger, soy sauce, lemon juice, and even Exotic fruits- kiwi, orange.

Chicken marinade recipes:

Recipe 1. Marinade for grilled chicken

Many may wonder why it is actually necessary to marinate grilled chicken. After all, it is enough to rub it with garlic, salt, black pepper and send it to the oven until it forms golden crust. The result will be amazing, however, if you do not overexpose the chicken on fire, which will dry out the meat. However, this opinion is erroneous. Why enjoy the same taste every time, if you can experiment and cook every time new chicken grill with unsurpassed taste?

Required Ingredients:

fresh ginger- 4 cm;

Apple cider vinegar - 2 tablespoons;

Honey - 3 tablespoons;

Sesame oil- 1 tablespoon;

Lemon juice- st.l.;

Garlic - 4 teeth;

Sesame seeds- 1 tbsp

Cooking method:

Preparing a marinade is not difficult. It is enough to mix all the ingredients in a vessel.

We crush the garlic with a garlic press. Rub the peeled ginger on a fine grater. We heat the honey in a water bath, add all the ingredients here. Often, when marinating meat, special bags with a lock are used, which allows you to thoroughly mix the marinade components with meat. We use such a package in this case. We put the marinade in the bag, we also put the chicken for the grill here. We carefully coat the chicken, leaving it in the bag, send it to the refrigerator for about 2 hours. Before sending the meat to the oven, you need to salt it, and at the end sprinkle with sesame seeds.

Recipe 2. Grape juice marinade for chicken in the oven

Enough interesting recipe marinade, which gives the meat an unimaginable flavor.

Required Ingredients:

Water - 2 glasses;

Lemon acid½ tsp;

Carnation - 4 pcs.;

Grape juice- 2 glasses;

Peppercorns - 5 pcs.;

Sugar - 1 tablespoon;

Salt.

Cooking method:

The advantage of this marinade is the speed of preparation. In a deep vessel, mix all the ingredients and immerse the chicken here, you can whole, or you can cut it. It is better to keep the meat in the marinade for several hours. The more, the richer the flavor and the more tender the meat. If for cooking regular chicken in the oven it will take 1.5 - 2 hours, then a marinated chicken in the oven will take a maximum of 1 - 1.5 hours.

Recipe 3. Lemon marinade for chicken

Sour cream and mayonnaise are also actively used in the preparation of marinade for chicken.

Required Ingredients:

Sour cream - 3 tablespoons;

Garlic - 5 teeth;

Vegetable oil - 2 tablespoons;

Lemon juice - 4 tablespoons;

Turmeric - ½ tsp;

Nutmeg - ½ tsp;

Paprika - ½ tsp;

Salt.

Cooking method:

We pass the garlic through the press, mix the spices in the listed dosages. Add all ingredients to sour cream and mix. We process each piece of meat with the resulting sauce. Cover tightly with cling film and place in the refrigerator overnight.

Recipe 4. Cheese marinade for chicken

The combination of mayonnaise and processed cheese in this recipe gives the meat a rather interesting taste. The recipe does not include any exotic seasonings, all ingredients are available.

Required Ingredients:

Mayonnaise - 2 tablespoons;

Garlic - 4 teeth;

processed cheese- 150 g;

Honey - 1 tsp;

Soy sauce - 2 tablespoons;

Nutmeg ½ tsp

Cooking method:

Need to melt processed cheese. You can in a water bath, but it is better to put it in the microwave for a couple of minutes. In cheese, melted to thick consistency, add honey and chopped garlic. Stir, honey should also melt a little. Next, add mayonnaise, seasonings and soy sauce to the same vessel. Marinate the meat for 2 hours. By the way, in such a marinade especially excellent taste get wings.

Recipe 5. Pineapple chicken marinade

You can prepare such a marinade for meat intended for holiday table. The intoxicating aroma will definitely match the solemn event.

Ingredients:

Chopped pineapple - 100 g;

ground ginger½ tsp;

Apple cider vinegar - 3 tablespoons;

Honey -3 tablespoons;

Soy sauce - 3 tablespoons;

Garlic - 2 tooth.

Cooking:

Like many other marinades, this recipe is characterized by ease of preparation. In the vessel where it is planned to marinate the meat, mix all the ingredients and put in the refrigerator for 5 hours. Pineapple attaches to meat exotic taste. Believe me, such a dish will certainly not remain on the table!

The use of greens in chicken marinade can significantly enrich the taste of meat. However, you should not chop the greens; when cooking, it is quite difficult to clean the meat from small adherent leaves. And while cooking fresh herbs blackens and spoils appearance dishes.

1. Soy-honey.
2. Mix a tablespoon of soy sauce with two tablespoons of melted honey and three tablespoons of vegetable oil. Add half a teaspoon of coriander and basil, a little black pepper to the marinade, mix. Marinate the meat in the composition, and if you bake it in a form and with potatoes, fill it with it before sending it to the oven. Thanks to honey, the chicken will gain golden color and sweet taste
3. Asian spicy.
4. Mix a tablespoon of olive oil and salt, add 2 tablespoons of sugar and the juice of half a lemon. Pass through the press 5 cloves of garlic, add to the marinade. Peel a 4 cm long ginger root, cut and send to the sauce. Pour in 2 tablespoons of soy sauce and lime juice, add half a spoon of black pepper. The dish will turn out exquisitely spicy!
5. Wine-mustard.
6. Mix a spoonful of apple cider vinegar and mustard, dilute with a glass of dry white wine. Add a spoonful of salt, a spoonful of olive oil, half a spoonful of black pepper. Wine and vinegar will make the meat incredibly tender and soft, and mustard will give an original taste.
7. Lemon spicy.
8. For this simple marinade use the juice of one lemon and a tablespoon of olive oil. Then add to it half a spoonful of ground pepper and dried rosemary, a pinch of salt. Lemon and rosemary will create an amazing aroma of the finished dish.
9. Original kefir.
10. Use 2 cups of low-fat kefir, 4 cloves of garlic, juice of half a lemon. Add a spoon hot sauce Tabasco, half a spoonful of thyme and black pepper, chop half an onion. At the end put 2 spoons of salt
11. Marinade "Delicious"
12. • Ginger root - 1 tablespoon already grated
    • Garlic - 4-5 cloves
    • Curry - 1 teaspoon
    • Turmeric - 0.5 teaspoon
    • Nutmeg - 0.5 teaspoon
    • Ground white pepper - 0.5 teaspoon
    • Salt - 1 teaspoon
    • Vegetable oil - 5 tablespoons
    • Sour cream - a quarter cup
    • Juice of half a lemon (small)