How to marinate chicken without mayonnaise. Difficulties in choosing, or how to find the perfect spices? Cooking a delicious marinade for baking chicken in the oven

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Photo gallery: How to marinate chicken - the best marinade recipes for baking, frying and barbecue

Marinated chicken breasts with potatoes

A professional chef will say with confidence that chicken meat must be marinated before being heat-treated in the oven or on the stove. By marinating, the chicken acquires a brighter taste, becomes even more tender and softer. Today we share with you a few secrets on how to marinate chicken deliciously for frying, baking or barbecue.

How to marinate chicken deliciously: basic rules

There are many unwritten rules for marinating chicken meat for frying, baking in the oven, grilling, etc. Observing at least the most basic of them, you can always boast of successful dishes at a family dinner or a festive gala table:

Refusal of mayonnaise. Marinating meat in such a barbaric way is categorically not recommended. Mayonnaise completely deprives the delicate pulp of taste.
Marinating duration. When planning to bake a whole chicken in the oven, it is best to leave it to soak overnight. If you decide to cook only drumsticks or wings, it is enough to marinate them for 2-4 hours.
Storage temperature. In cases where the marinating period exceeds 2 hours, the container with meat should be hidden in the refrigerator. Leaving it on the table, you risk getting a stale product.
A mixture of spices. The most popular win-win pickling option is using a few spices combined with vegetable oil or soy sauce. The liquid base for the marinade is chosen, guided by spices. So, paprika and basil are suitable for olive oil, and garlic and thyme are suitable for sunflower oil.

Marinated chicken in a bowl

For more information on how to marinate chicken for cooking in a pan, oven or grill, we will tell you in recipes with photo instructions.

How to marinate chicken for the oven: a step by step recipe with photos

The combination of spices with beer is an innovation in the field of marinades for chicken meat. This unusual recipe for chicken dressing turned out to be very successful and even experienced chefs liked it. Having previously marinated the bird in such a mixture, you can bake it deliciously in the oven, and then enjoy the amazing taste and aroma.

Chicken legs in marinade

Required Ingredients:

light beer
Cayenne pepper
green basil

Step-by-step instruction

How to Marinate Roast Chicken in Honey Mustard Sauce

Honey mustard marinade with soy sauce is one of the most popular and many adored options. The chicken, combined with these products, after baking in the oven, acquires an amazing golden color, amazing salty-sweet taste and an unusual festive aroma.

Required Ingredients:

liquid honey - 100 ml
Dijon mustard - 70 ml
curry - 1 tbsp
soy sauce - 4 tbsp.

Step-by-step instruction

How to Marinate Roast Chicken in Pomegranate Juice

Chicken fillet in the process of frying in a pan (or in the oven) manifests itself, to put it mildly, not in the best way. The meat becomes dry and tough, acquires an unpleasant gray or dark brown dark color. But this situation is easy to solve by pre-marinating the chicken breast in pomegranate sauce. So the chicken will be able to maintain its softness even after heat treatment, and the color of the finished dish will pleasantly surprise the gourmet's eye.

Required Ingredients:

pomegranate juice natural or bottled
coriander peas
turmeric
dried fennel
fresh dill
vinegar

Step-by-step instruction

Pomegranate juice (preferably freshly squeezed) is heated over low heat.
We remove the container with juice from the burner, pour dry spices inside and add wine vinegar.
Finely chop fresh dill and send to the solution. Mix everything thoroughly.
We put the chicken breasts in a wide vessel with sides, pour the marinade over.
Cover the chicken with a lid and leave for 90 - 120 minutes.
In the absence of pomegranate juice, you can use slightly diluted narsharab pomegranate sauce. At this time, the chicken will turn out no less juicy and soft.

How to marinate chicken for barbecue: recipe with photo

Today it is no longer relevant to marinate poultry meat in mayonnaise, kefir, sour cream. Now it is in trend to marinate barbecue chicken in soy sauce with spices and spices. Be sure to try this newfangled recipe.

Experienced housewives have long developed many recipes that make it easy to learn how to marinate chicken for the oven. Marinade is the key to preparing a delicious dish. It is he who is the basis of taste. The meat should turn out not only very juicy, but also fragrant, soft. Already starting from the preparation, you need to strictly monitor the proportions of the spices used and the main ingredients.

Marinated chicken includes a number of specific features. Their must be taken into account:

In fact, marinating chicken is very easy if you keep these general guidelines in mind. Chicken juice makes the meat soft and tender. When baking in foil, the carcass must be tightly wrapped. The chicken is placed with the seams up so that the aromatic composition does not leak out during the cooking process. Then the dish will definitely turn out very appetizing!

Suitable spices

The spices used play an important role in the preparation of poultry. The ingredients you like should be used in moderation so as not to interrupt the delicate chicken flavor. Worth Considering the most common spices, which are often used by experienced chefs when cooking poultry:

All of these spices are rarely used together. Too many different aromas and flavors will worsen the taste of the dish itself, making it incomprehensible, while due to the abundance of spices, the meat can become tougher.

Poultry Pickling Recipes

The most common options for marinating chicken deliciously are using a baker's sleeve, food foil, or a special shape. And the chosen marinade does not affect these cooking methods.

Delicious lemon marinade

This mixture requires two lemons, thyme, ground pepper and salt. And, of course, you will need the chicken carcass itself. The cooking process is very simple: first, the zest is removed from one lemon, and deep holes are made in the other with a knife so that the juice comes out of the fruit. The carcass is washed, dried on paper towels.

Lemon zest is grated, mixed with thyme, pepper and salt. The chicken is smeared with the resulting mixture from the outside and from the inside, a chopped lemon is placed in the belly. It is advisable to sew up the carcass after this so that all the lemon juice does not leak out during baking.

Cooked at the recommended temperature in the oven. During the entire cooking time, you do not need to look into the baking sleeve or foil. If baked in a glass form, then the carcass is sprayed with lemon juice on top. The chicken should take on a distinct golden hue.

According to this recipe, the dish has a characteristic citrus flavor, but if such an effect is undesirable, then it is enough to put only half a lemon inside the carcass, and do not rub the zest on top.

Based on soy sauce

Many people like Japanese cuisine, so chicken is often cooked in marinade with soy sauce. It is easy to prepare, for this you will need the following set of products:

100 ml of liquid honey;
50 ml soy sauce;
basil, coriander, black pepper;
vegetable or corn oil.

The sauce is poured into a deep container, honey is heated and sent there. Then add a little natural oil and add dry spices to taste. The carcass is prepared in the usual way: washed, dried on a paper towel and rubbed with the resulting marinade. If you plan to cook in the form, then you need to make the marinade twice as much and pour it on top of the crust when cooking.

Sour cream option

Here sour cream is the base, and each housewife takes spices at her discretion. It is also prepared from available products:

100 ml low-fat sour cream;
40 ml corn or olive oil;
spices, salt.

Mix sour cream with butter, spices and salt until smooth. Rub the prepared carcass with the resulting mixture, place it in a baking bag and make several holes with a needle. Bake for an hour and a half, from time to time turning the carcass in a bag for even baking.

After turning off the oven, do not immediately take out the dish, it is better to let it brew for about fifteen minutes. Usually served with a side dish of boiled potatoes and fresh herbs.

Spicy garlic marinade

All lovers of fragrant and unusual dishes will like it. Prepared from the following set of products:

a head of garlic;
120 ml of mayonnaise or sour cream;
3 g curry, paprika;
pepper, salt.

Garlic is peeled, half is crushed in a convenient way, for example, through a garlic press, mixed with dry spices. The prepared carcass is rubbed with the composition and cleaned for an hour in the refrigerator.

The remaining garlic cloves are cut into thin slices and placed inside the carcass, after which it is wrapped in foil and laid seam-side up on a baking sheet. Bake for an hour at 200 degrees. Then they leave it in the switched off oven for another half an hour.

It is very easy to prepare a delicious marinade if you have knowledge regarding technology. You can always experiment with spices if you wish. The base can also be different. Variants with garlic, soy sauce, sour cream and lemon will perfectly complement not only chicken, but also any other poultry.

In order for chicken meat to become more tender and acquire a delicious taste and aroma, it must be marinated before cooking.

For marinades, a large number of different spices, spices, sauces and fermented milk products are used. Modern cooking has several dozen different marinade recipes.

We want to invite you to get acquainted with the five most popular methods for preparing marinades for roasting chicken in the oven.

Rules for marinating chicken meat

Your chicken dish will be perfect thanks to the good quality of the selected poultry and the right marinade. If you want to bake the whole carcass, then you need to marinate it the night before.

It will take much less time to marinate individual parts of the chicken. For the legs and drumsticks - about 2-3 hours, and for the sirloin and wings - one hour.

Keep in mind that your chicken marinates faster at room temperature. This method is suitable for wings, drumsticks and breast. And if you plan to cook a whole bird, then it will take more time to marinate and therefore the meat needs to be refrigerated.

With prolonged pickling, you need to add salt not at the beginning of the process, but immediately before you send the chicken to the oven, otherwise the meat will be tough.

The choice of type of vegetable oil depends on what components will be present in your marinade.

Olive oil pairs well with paprika and herbes de Provence, sunflower oil (flavoured) with hot and hot peppers, and corn oil is perfect for all recipes.

Choice of pickling spices

Spices and herbs saturate the marinades with divine aromas and make the taste of chicken dishes original and memorable. Which ones to choose to cook a truly excellent chicken?

Black pepper and hot chili peppers. Black pepper is present in all marinade recipes, and chili is used only in cases where you need to give the chicken dish extra spiciness;
Spices. For marinades, rosemary, marjoram, thyme, basil and sage are most commonly used. You can add only one of these herbs to give a bright accent to the dish, or you can experiment by making original combinations of spicy additives;
Curry. This spice is a combination of nutmeg, mustard, hot pepper, coriander and cumin;
Turmeric. This additive will give the chicken not only the accent of Indian cuisine, but also color the chicken skin in a soft golden color, which will give it even more appetizing;
Ginger. This wonderful root is widely used in Asian cuisine and gives the marinade a savory oriental flavor.

There are a great many recipes for making marinades, and we are pleased to bring to your attention five main ways to marinate chicken.

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

This delicious oven-roasted chicken marinade will give your dish a savory oriental twist.

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. A great 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 prepare delicious chicken very quickly by marinating it at room temperature for 15-20 minutes.

The composition of the quick marinade for chicken in the oven:

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

Chicken pieces should be mixed with sauce in a plastic bag and left 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 are 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:

Mix all these ingredients, 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

This marinade will give the chicken dish a unique honey flavor with a slight bitterness.

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 should be coated with portioned pieces of poultry and left to marinate for about 2 hours at room temperature.

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

Watch the video recipe for roasting chicken in the oven under a similar marinade, but without the use of honey:

Spicy sweet Asian

With this oven-roasted chicken marinade recipe, you can appreciate the magical taste based on the contrast of sweetness and spiciness!

Ingredients:

A ginger root about 4 cm long, grated on a fine grater, is added to the resulting mixture.

It is ginger that will give the finished dish a 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.

With the help of marinades, you can not only bake chicken dishes in the traditional oven mode, but also cook such a popular dish as grilled chicken, which will be discussed later.

In the video below, you will learn how to make a marinade for crispy chicken wings:

Marinade for home grilled chicken in the oven

Grilled chicken is very common in modern cooking because the calorie content of meat cooked in this way is only 98 calories per 100 grams. In fried chicken meat, this figure is 210 calories, and in boiled chicken - 135.

Grilled chicken is prepared in two ways: on the grill and on the spit built into the oven. These methods differ only in cooking time.

A whole carcass of a bird is usually cooked on a spit, and thighs, wings and breast are cooked on a grill.

Ingredients:

4 medium cloves minced garlic;
3 art. l. corn oil;
Half tsp. paprika;
1 tsp curry;
Quarter tsp. nutmeg;
A little bit of salt and pepper.

Leave in the refrigerator overnight, and then bake on a sieve for 30-35 minutes. Be sure to put a baking sheet under the grate to drain the fat and do not forget to turn the chicken pieces over to get an evenly fried appetizing crust.

Having studied the recipes for marinades for chicken meat, pork lovers will begin to look for ways to marinate for this type of meat (shish kebab from it and not only). We have taken care of you, you do not need to look for anything, because we have everything. Believe me, everyone will be delighted with your meat dishes!

You will find recipes for chicken soup with eggs. It turns out that such a seemingly insignificant component of a dish can transform even the most ordinary soup for the better. Try it!

Well, who does not know the salad "Capital"? Probably, there is no such person who would forget this dish. However, we invite you to take a look and still refresh your head on how to prepare it. Moreover, there you will find various cooking recommendations.

All marinades always contain vegetable oil, which allows you to fully reveal the aroma of spices, and also covers pieces of meat with a thin film, protecting them from overdrying. In marinades, only refined oil is used, which does not interrupt the flavor of the ingredients;
For lovers of a delicious fried crust, we advise you not to remove the skin from the carcass and cook the chicken on the grill, and for those who prefer juicy pieces in the marinade, we advise you to remove the skin from the chicken before marinating for better penetration of the sauce;
Do not use industrial mayonnaise for pickling. It contains acetic acid in its composition, which drowns out the aroma of other components of the marinade and makes chicken meat tough.

Based on our recipes and tips, you can safely experiment and invent your own author's recipes for chicken marinades, and we hope that the dishes prepared according to our recipes will take their rightful place in your diet and inspire you to new culinary exploits!

We are attaching a video for you with a very interesting way to marinate chicken:

Soaking the meat in brine before cooking helps increase the juiciness and enhance the tender flavor before roasting. This is especially important for chicken, which tends to dry out in the oven. Soaking meat in salt water will allow the cells to absorb some of the liquid through osmosis, making the meat more juicy as it cooks. You can also make a dry marinade that will keep the chicken crispy and the meat will retain its natural juiciness, without even the hassle of a liquid brine.

Steps

Liquid brine preparation

Pour some cold water into a large bowl. The bowl should be large enough to fit the whole chicken in it, but still fit in the refrigerator. Pour in enough water to cover the chicken. Use warm water to completely dissolve the salt.

Add 3/4 cup (195 grams) of salt for every 3.8 liters of water. All brine options include salt, which is necessary for water to penetrate into the cells of the meat. The amount of salt can vary, but it's best to start with 50 grams of salt per liter of water. Stir well to completely dissolve the salt.

Add sugar to water. Sugar is optional in the brine, but very helpful - it increases the caramelization of the chicken with any kind of heat treatment. It is best to add as much sugar as salt. You can use any kind of sugar - white, brown, raw sugar or even molasses or honey. Stir the water until the sugar dissolves.

Add any seasonings you like to the brine. Other ingredients can be added to the brine - black pepper in a pot, fresh herbs or fruit juices will perfectly complement the brine. Ingredients you can combine and add may include:

If you are adding spices to the brine, bring it to a boil before putting the chicken in it. Otherwise, the flavors will not penetrate into the chicken meat. Combine all ingredients (salt, sugar, water, spices), bring to a boil and simmer for about 1 minute. Let the brine cool completely before continuing.

Put the chicken in the brine. Make sure the brine covers it completely. You can take both whole chicken and small pieces, the process technology will remain the same.

Put the chicken in brine in the refrigerator and let it stand. Place the bowl in the refrigerator, covered with a lid or cling film. Leave the chicken in the brine for a few hours. Small pieces may take an hour or two, and a whole chicken will take 8-12 hours. If you have little time, then even in a shorter time, at least 1-2 hours, the brine will have time to give a different taste and improve the quality of the meat.

Never marinate chicken at room temperature as this can lead to bacterial growth.

Remove chicken from brine. Remove it from the brine and blot off excess liquid before cooking. Drain the brine into the sink.

Preparation of dry marinade
1. Know that dry marinade will make your chicken flavorful, with a very crispy crust. Liquid brines and marinades are the traditional way to marinate chicken before roasting, but many chefs have begun experimenting with dry marinades, which result in a firmer texture. Salt draws out moisture, moisture dissolves salt, turning it into a liquid, natural brine that the chicken absorbs.
  - For a dry marinade, use coarse salt. Finely ground table salt will coat too much of the chicken, dissolve too quickly, and the baked chicken will be too salty.
2. Dry the chicken by blotting it. Take a paper towel and remove as much moisture as possible from the surface of the chicken. No need to rub the chicken, no need to wring it out, just pat it dry with a towel.
  
  Mix the dry marinade in a small bowl before applying. Dry marinade is simply rubbed into the chicken and is almost salt. However, you can add spices there as well. Start with 1 teaspoon of salt for every pound of chicken (two kilograms of chicken = 4 teaspoons of salt), then add any spices you want from the following:
  - 2 teaspoons crushed black pepper
  - 1 teaspoon paprika, chili powder, or cayenne pepper
  - 1 teaspoon rosemary or thyme
  - 1-2 teaspoons garlic powder
3. Rub the salt evenly on each side of the chicken. Rub the dry marinade over the top, bottom, inside, and outside of the chicken. Rub a little more salt into thicker areas such as breasts and thighs.
  - Cover the chicken with an even, generous layer of salt. The chicken should not be completely covered in salt, but grains of salt should be visible everywhere.
  - You may need an additional 1/2 teaspoon of salt to complete the marinade.
4. Cover the chicken and let it rest in the refrigerator for 2 to 24 hours. The longer the chicken marinates, the better the end result will be. But if you are in a hurry, two hours will be enough.
  - Try to leave the chicken to marinate overnight. Of course, two hours will be enough, but it will not be as effective. The longer the chicken marinates, the better. But don't marinate the chicken for more than 24 hours.
5. Take out the chicken and dry it. There should be excess moisture on the chicken, and all the salt should be dissolved. Take a paper towel and pat the surface of the chicken dry to remove any moisture. When you're done, you'll be ready to put the chicken in the oven and add flavorings as needed.
  - Try stuffing the chicken with lemon slices, garlic cloves, sprigs of herbs, putting the ingredients into the cavity of the chicken, by the legs and under the wings.
Roast chicken
1. Cut the chicken so that the skin is crispy and the meat inside is juicy. It is known that it is very difficult to keep the baked chicken juicy, especially the breast. This cutting of the chicken, when you cut and flatten it, allows the chicken to cook more evenly, and the surface becomes optimally crispy. It would be ideal to carve the chicken before marinating, but at this stage it is not too late to do it. To Butterfly a whole chicken, you need:

Experienced housewives have developed a lot of recipes that allow you to marinate chicken at home. You can talk forever about the features of preparing this dish, but we decided to present you with a golden collection of 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. Here are some important tips that will help you prepare a delicious marinade.

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.
Experienced chefs do not recommend pickling chicken in mayonnaise sauce, as it completely kills the taste of the dish. In addition, the marinade based on this product contains vinegar essence. When baked, it makes the fibers stiff, as a result of which they begin to give off bitterness.
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.
The easiest and fastest way to marinate chicken is to use spices mixed with oil. Combine several options for dried herbs into one composition, 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.
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.
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.
To get the most juicy and flavorful chicken, keep an eye on it at all stages of cooking. 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.
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.
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.
As can be understood from the above, it is chicken juice that 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.

Turmeric. For the most part, the product is distributed in eastern countries, but it also found its consumer in Russia. Spices give the dish an exquisite taste, but turmeric should be used in small quantities. In addition to the bright aroma, the chicken will acquire a golden crust.
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.
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 adding dried ginger or coriander as well.
Nutmeg. Housewives successfully add seasoning when they complement the chicken with potatoes and mushrooms. It is these products that go well with nutmeg and a delicate creamy sauce in which mushrooms are cooked.
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.