How to marinate chicken before the oven. Fry, stew, bake - marinated chicken in all its glory

Pickling is a very delicate and creative process. The sauce in which the meat is soaked not only gives a certain taste, but also breaks down protein fibers, due to which the product softens. This is especially true for chicken breasts because this part is relatively dry.

Foods containing acid are best suited for marinating, as it is this that corrodes the meat. Usually, ingredients such as lemon and pomegranate juice, vinegar, kefir, dry wine and even some exotic fruits. The simplest and original way pickle chicken - take it purchased mayonnaise, ketchup, horseradish or mustard (all together) and mix with garlic, olive oil, salt, pepper and spices. Spices will suit any, according to your taste. Spicy herbs, curry, paprika, oregano - perfectly set off the taste of game. Instead of mayonnaise and ketchup, you can take soy sauce. In this case, salt should be put less. Original sweet and sour taste chicken will have if you mix soy sauce with honey. Or honey with the juice of one lemon. The crust of such a dish will be ruddy and crispy, and the meat is tender and soft. Chicken can be marinated in kefir. Do not forget about seasonings, they can give unforgettable aroma delicious meat. Exotic lovers will love the marinade recipe with orange juice, pineapple or kiwi slices. These fruits have enough acidity to soften the meat and a rather bright taste and aroma, which will make the finished dish unusual and juicy. Add soy sauce, pepper and spices to the juice.

Some chefs advise pickling chicken fillet in an egg. Beat a couple of eggs, add salt and pepper to them to taste and coat the chicken with this mixture. After waiting 2-3 hours, roll the pieces in breadcrumbs and send to the pan or grill. It will turn out very appetizing tender meat in a crispy batter.

Unusual and even unexpected marinades for poultry include a mixture of coconut milk, curry seasoning and chili sauce. If coconut milk could not be found, they will do. regular cream medium fat. A few minutes before cooking, sprinkle the meat with sesame seeds - this will give a special piquancy and beauty. Alcoholic drinks can serve not only as an aperitif or accompaniment to ready meal. Pleasant taste and the aroma acquires chicken meat soaked in beer or dry wine. Wine can be taken both white and red, and beer is more suitable for light varieties. Chicken is a very versatile meat. It can be cooked in the oven, in the sleeve, on the grill, on the fire. It is worth noting that not everyone loves chicken barbecue, considering it dry. But this only means that they do not know how to marinate it properly. for the oven chicken carcass you can not cut, but marinate the whole bird.

The chicken does not require a long stay in the marinade, so it is enough to leave the meat for a period of 1 to 4 hours. Depending on the circumstances and the size of the pieces. Red meat - legs - is considered more juicy, but also more high-calorie. White meat - breast - is dietary and has a coarser texture.

Marinade for chicken is already half of a successful dish. In the article we will offer different variants its preparation.

Marinade "Fast" is prepared, according to the name, very quickly and simply. Rub the drumsticks with lemon juice, pepper and salt. After half an hour, you can start baking them in the oven. This is the most easy way cook the bird.

Marinade for chicken "Honey". It will be necessary to mix the crushed garlic and honey. You can coat the whole chicken with this mixture and send it to the oven in two hours.

Marinade "Traditional" is regular marinade like for barbecues. But it can also be used before baking the bird in the oven. Sprinkle it with pepper and salt. Cut the onion into circles, cover the whole carcass with it. Then pour a little apple cider vinegar. It is better to leave to marinate all night.

Marinade "Kefirny" is prepared very quickly, but the meat is simply stunningly tender and juicy. It is necessary to salt the kefir well, put chopped mugs onion, some curry. Now pour this mixture over the whole chicken. In order for it to marinate, it will take about twelve hours. Such a bird will be baked in the oven in forty minutes.

Delicious chicken marinade sweet marinade. Children will love this bird. It will be necessary to make a mixture of honey, lemon juice and salt. Grate the chicken, leave for two hours. After the chicken is laid out on a baking sheet, grease its entire surface with honey so that the skin turns into a delicious crust during the cooking process.

Marinade "Chic" is prepared very quickly. Finely grate the ginger, add crushed garlic, the thinnest slices of soy sauce, a little sherry, broth and sugar. For fragrant and gourmet meat birds will need the chicken to be small and marinate for about thirty minutes. It takes half an hour to bake.

Marinade for chicken "Ginger" is a real find for Grated root mixed with soy sauce and honey. The semi-finished product should be in the marinade for about half an hour, after which send the chicken to the air grill. Simply amazing will be ready in twenty minutes.

In the event that there is no time, we can offer quick recipe how to make marinade for chicken. You just need to mix the mayonnaise with chopped herbs (dill, parsley) and crushed garlic. It will be enough for the thighs to lie in such a marinade for half an hour. You can cook.

As a basis for the marinade, the best is. Moreover, such chicken is best cooked later in an air grill.

Marinade "Spicy" is prepared for fragrant chicken. It will be necessary to mix the oil with dry wine, add marjoram, thyme, rosemary, hot pepper and paprika. Cut the chicken into portions and marinate it for at least two hours.

Marinade for chicken "Abundance" is complex marinade. To prepare it, you need to mix in a saucepan the following ingredients: olive oil, vinegar, soy sauce, mustard, ketchup, a little paprika, chopped onion, thyme, rosemary and crushed garlic. If desired, you can add chopped greens. Spread this abundance of flavors portioned pieces chicken and marinate for at least two hours. In an air fryer, the bird will be ready in thirty minutes.

Marinade "Yoghurt" is prepared as follows. Yogurt without flavor additives mix with a little apple cider vinegar, lemon juice, curry, turmeric, cardamom, salt. In this sauce, the breast fillet should be marinated for at least thirty minutes. Then it is recommended to wrap in foil and send for fifteen minutes to the convection oven.

Bon appetit!

fried chicken - universal dish which can both decorate festive table and serve as a daily lunch or dinner. Almost everyone knows how to fry a chicken, but in order for its meat to turn out tender and tasty, it is necessary to take into account a number of points when cooking.

How to marinate fried chicken?

In order for the chicken to be tasty and juicy, you need to be able to marinate it properly. Garlic, all kinds of peppers and herbs are excellent as spices for poultry meat. Moreover, for the marinade, the greens are usually cut large and usually removed from the meat before frying.

If the chicken will subsequently be cooked in the oven or on the grill, marinades based on sour cream or mayonnaise are well suited for soaking it.

For frying chicken in a pan, a marinade based on vegetable oil, soy sauce, lemon juice, hot and spicy spices is best suited.

For barbecue, the chicken is usually marinated in wine, vinegar, beer, kefir or lemon juice with the addition of ordinary onions. The prepared marinade in this case is usually supplemented with black pepper and barbecue seasonings.

Examples of marinade recipes for each of the cases will be given below.

How to cook fried chicken in a pan?

You can fry chicken in a pan without pre-marination, and after soaking in the marinade. If time allows, the housewives are advised to still use the marinade.

For marinating chicken, you will need absolutely Not a large number of time (1-2 hours), but in the end it will turn out to be more tasty, juicy and satisfying than without the use of marinade.

Ingredients for cooking chicken in a pan:

• chicken - 1 carcass;
• onion - 2 medium heads;
• greens - 1 bunch;
• sunflower oil.

Marinade recipe:

• sunflower oil - 2 tablespoons;
• soy sauce - 4 tablespoons;
• ginger root 3 cm long;
• garlic - 2 teeth;
• lemon juice- 3 tablespoons.

To prepare the marinade, mix sunflower oil, soy sauce and lemon juice in a deep bowl. Then rub on fine grater peeled garlic and ginger and also add to the marinade. If desired, the mixture can be seasoned with hot pepper, coriander or curry. Marinade is ready!

Dip the meat in the prepared marinade and refrigerate for a couple of hours.

Peel the onion and cut into half rings.

Wash greens and finely chop.

Once the meat is marinated, you can start frying. Additionally, before cooking, it is recommended to rub the chicken with butter or sunflower oil, so that in the end the dish turns out with a delicious crust.

Pour sunflower oil into a frying pan and heat it well. Then we put the marinated chicken pieces on it and lightly fry on each side over moderate heat.

After that, the chicken pieces must be turned over again in a pan and fry each side until a golden crust forms. Then add the chopped onion to the meat, mix, reduce the heat and close the lid.

After 3 minutes, pour the marinade in which the chicken was in the pan, close the lid and simmer until tender. Once the sauce in the pan has evaporated, the chicken is ready!

If you want to surprise guests or please yourself special dish- make chicken tobacco with vegetables in a pan. The following video will help you quickly and tasty fry chicken in this way:

Chicken baked in the oven with potatoes

A whole fried chicken with a golden crust always looks beautiful and festive, so this dish often becomes a companion of the Christmas and New Year's table.

To prepare such holiday dish required:

• a young chicken weighing no more than 2 kg;
• potatoes - 5 tubers;
• salt - to taste;
• sunflower oil - 1 tablespoon;

For the marinade you need:

• mayonnaise - 4 tablespoons (instead of mayonnaise, you can also use sour cream or any oil);
• garlic - 3 teeth;
• a pinch of curry ground pepper and paprika.

Let's start cooking:

1. Rub chicken with marinade, place in a roasting sleeve (or plastic bag) and refrigerate for a couple of hours.

1. Peel potatoes, wash and cut in half. It is better to take tubers of even medium size.

1. It remains only to fry the chicken in the oven. The pickled carcass should be laid back down on a baking sheet with a small amount of sunflower oil. Arrange potato slices around it, add salt and grease it with the remnants of the marinade.
2. Then place the baking sheet in a preheated oven, adding a little water (50 grams) to it so that the meat does not burn.

Roasting time depends on the size of the chicken and varies for medium-sized chickens, averaging 35 to 45 minutes. Readiness can be checked by piercing sharp knife thick part of the carcass - a properly cooked chicken will release clear juice.

The surface of the finished dish should have a shiny crispy crust.

Another interesting recipe cooking whole chicken in the oven, you will find out by watching the following video clip:

How to fry a chicken in a slow cooker?

To cook in a slow cooker, the carcass or parts of the chicken must be washed, dried and cut into pieces. portioned pieces. Then rub each of them with salt and spices.

If you decide to take for a meal chicken legs or wings, then it is better to leave the wings whole, and the legs - to divide into parts.

Before you start frying meat, you need to grease the multicooker bowl with oil. Then put the pieces of poultry in it and set the “frying” mode for 30 minutes.

After 15 minutes, the chicken pieces need to be turned over to the other side, and then continue cooking. The readiness of the dish will be notified by the sound signal of the multicooker.

If the “frying” mode is not available in the multicooker model used, then, as an alternative, you can use the “baking” mode.

Due to the fact that the slow cooker allows you to cook two dishes at the same time, it is possible to cook chicken in parallel with a vegetable side dish.

To do this, vegetables (carrots, broccoli, zucchini, potatoes) should be cut into cubes and put in a steaming tray. Then install it in a slow cooker and cook with meat.

The result is a full-fledged, very appetizing and at the same time healthy dish.

If you want to cook whole fried chicken in a slow cooker, the following video recipe will help you:

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

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

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 good quality the selected bird 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 when 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 goes well with paprika and Provence herbs, sunflower (odorless) - with hot and hot peppers, and corn oil perfect for all recipes.

Choice of pickling spices

spices and spices saturate 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 the dish indian cuisine, but also color chicken skin in a gentle golden color, which will give it even more appetizing;
• Ginger. This wonderful root is widely used in dishes. Asian cuisine and gives the marinade a piquant 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 marinade for chicken in the oven will give your dish a spicy oriental accent.

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!

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.

Compound quick marinade for chicken in the oven:

• Three tablespoons of lemon juice;
• 40 g of mild mustard;
• Four tablespoons olive oil;
• a pinch provencal 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 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:

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 popular dish, like 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

Grilling chicken is very common in modern culinary, because the calorie content of meat cooked in this way is only 98 calories per 100 grams. IN fried meat chicken, this figure is 210 calories, and boiled - 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 from your meat dishes everyone will be delighted!

You will find recipes chicken soup with an egg. 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. Only used in marinades refined oil, which does not interrupt the flavor of the ingredients;
• For lovers of a delicious crispy crust, we advise you not to remove the skin from the carcass and cook the chicken on the grill, but for those who prefer juicy pieces in the marinade, we recommend removing the skin from the chicken before marinating for better penetration of the sauce;
• Do not use mayonnaise for pickling industrial production. 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 marinating chicken:

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.

Marinating Chicken Secrets

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 required - 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, 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're planning 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 - This spice has 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 bright golden crust.

5 types of marinade

And now we offer you a choice of several recipes for universal marinades for chicken meat.

1. Soy-honey. 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 mold and with potatoes, fill it with it before sending it to the oven. Thanks to honey, the chicken will acquire a golden color and a sweetish aftertaste.
2. Asian spicy. 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!
3. Wine-mustard. 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.
4. Lemon spicy. 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.
5. Original kefir. Use 2 cups of low-fat kefir, 4 cloves of garlic, juice of half a lemon. Add a spoonful of hot Tabasco sauce, half a spoonful of thyme and black pepper, chop half an onion. At the end, put 2 tablespoons of salt.

Thanks to the marinade, the taste of your baked chicken will always be original and unusual.

Marinade for chicken is a very important component of the dish, which ultimately determines its taste. With the right sauce, the bird can be made spicy, sweet or salty. At the same time, the marinade helps the meat to bake better and not burn.

Marinade is used for all types of chicken dishes, except when it is boiled. With it, you can deliciously bake a bird in the oven, cook it on the grill, fry it in a pan or on the grill, make a barbecue. Suitable for a delicious meal whole chicken, and its separate parts. If you let the meat stand in the sauce, it becomes more tender, soft and fragrant. Moreover, only a few hours are enough for chicken to absorb the marinade.

Mayonnaise, ketchup, tomato paste, milk, cream and even yogurt are used to cook chicken. Garlic, onion and all sorts of spices are added for flavor, from simple salt and black pepper to paprika, basil and dried herbs. To make the meat marinate faster, vinegar or lemon juice is added to the recipes.

Chicken meat cooked in a marinade is ideal for festive feast. It goes well with any side dish, smells appetizing and looks beautiful on the table. In addition, chicken is the most affordable of all. meat products to date. It contains many useful substances, and it is not at all difficult to prepare it. The calorie content of fried chicken meat, depending on the marinade, ranges from 210 to 280 kilocalories.

The amount of ingredients in the recipe is designed for 8-9 chicken legs or thighs. As spices, you can take any dried herbs, paprika, a mixture of peppers, etc. Such a marinade guarantees a crispy crust and a sweet aftertaste of the chicken.

Ingredients:

• 1 st. l. soy sauce;
• 1 st. l. honey;
• 1 st. l. mustard;
• 1 st. l. vegetable oil;
• 3 cloves of garlic;
• Salt, spices.

Cooking method:

1. Place mustard and honey in a deep bowl.
2. Add vegetable oil and soy sauce, stir.
3. Rub the chicken with salt and spices to your taste.
4. Chop the garlic, add to the meat and stir.
5. Pour the marinade over the drumsticks (legs) and mix well.
6. Cover the dish with a lid and refrigerate for at least 3 hours.
7. Cook the chicken in the oven at 180 degrees for about an hour.

Interesting from the network

Chicken skewers are good because this meat marinates very quickly, unlike others. At the same time, the ingredients that you need can be easily found in any refrigerator. The amount of products is enough to marinate 1 kilogram of chicken fillet. If desired, you can add any seasoning for barbecue. You won't find an easier recipe!

Ingredients:

• 100 g of fat mayonnaise;
• 1 large onion;
• Salt pepper.

Cooking method:

1. Put the fillet, cut into portioned pieces, into a deep bowl.
2. Salt and pepper the meat.
3. Peel the onion, cut into rings, mix with the fillet.
4. Add mayonnaise to the bowl, mix all the pieces thoroughly.
5. Cover the plate with a lid, put in a cold place for 1 hour.
6. Prepared meat can be strung on skewers along with onions.

Grilled chicken is certainly on the list of favorite dishes of every modern person. To enjoy this dish, it is absolutely not necessary to go to the store - just marinate the meat correctly and fry it on the grill, or bake it in the microwave in the "grill" mode. This sauce is not quite normal. It allows you to get meat with the taste of hot smoked chicken. The marinade is enough for a whole chicken, weighing 2-2.5 kg.

Ingredients:

• 1 glass of milk;
• 1 glass of yogurt;
• Seasoning for barbecue or chicken;
• Salt pepper.

Cooking method:

1. Divide the chicken into pieces and mix with spices and salt, or rub a whole chicken with them.
2. Put the chicken in a deep bowl, pour over the yogurt and milk.
3. Leave in cool place for a period of 3-4 hours to a day.
4. Fry the pieces on the grill, or bake in microwave oven.

Chicken wings are perfect for this recipe. They are perfectly fried and acquire a delicate caramel flavor. If desired, you can use the drumsticks or legs. You need to fry them in a small amount of vegetable oil, with the lid closed. The marinade is enough for one and a half kilograms of chicken.

Ingredients:

• 2 tbsp. l. mustard;
• 2 tbsp. l. honey;
• 50 ml soy sauce;
• 1 tsp salt;
• ½ tsp black pepper;
• Nutmeg (at the tip of a knife).

Cooking method:

1. Put all the ingredients in one deep plate and mix together.
2. Rinse and dry the chicken, pour the marinade.
3. Let the meat soak for 2-3 hours, then fry in a pan until golden brown.

Now you know how to cook chicken marinade according to the recipe with a photo. Bon appetit!

The right chicken marinade can change a familiar dish beyond recognition, and only in a good way. Pick up perfect recipe to your taste, you can only apply them in practice. Whatever sauce you like, a few general recommendations will tell you how to make the dish as tasty and appetizing as possible:

• The longer the meat is marinated, the better it soaks in the sauce. Minimum term pickles for chicken - 1 hour, but, if possible, it is better to increase this time;
• For a change, in a recipe with mayonnaise, you can use ketchup in the same proportions;
• For barbecue, it is recommended to choose a young chicken, weighing no more than 1.5 kg;
• Before marinating chicken meat, it is better to defrost it. naturally rather than using a microwave oven. So it will be much softer;
• If you do not like fried pieces, before cooking the chicken, you need to remove the skin from it. So it will be more juicy and useful;
• Only refined oil should be added to the marinade, otherwise the flavor of the dish may suffer.

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 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.
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 delicate creamy saucein 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. 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 while cooking.
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, add spices, mix.
2. Wash the 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 meat, unlike other types, including game, does not need to be marinated to soften.

In most cases, the birds sold will be broiler breeds, with tender soft meat. However, marinades of various compositions and methods of their application are used very often.

The effect achieved by such methods is to give very susceptible chicken meat palatability inherent in the components of the marinade, and these can be spices and wines, citrus juice, or onions.

Marinated chicken - the basic principles of cooking marinated chicken dishes

For marinating, they usually take fresh or chilled chicken meat. If, nevertheless, the bird is frozen, it should be properly thawed.

This should be done not in water or in the microwave, put the meat in a non-metallic dish and leave overnight at nominal room temperature.

The carcass can be marinated both as a whole and cut into pieces, it all depends on what dish you are going to cook.

For pickling, it is best to take enameled, porcelain, or glass dishes. Such containers do not oxidize under the influence of acids contained in the marinade.

The whole carcass is well rubbed with salt and pepper and laid out in the marinade.

There are a lot of marinades for poultry, but each of them must contain an acid that helps soften the fibers of chicken meat.

One of the most common components of the marinade is vinegar, but it is not in this collection of recipes, since chicken marinated with vinegar loses its taste too much.

It is best to keep chicken meat in kefir, citrus juice with honey, wine or soy sauce.

Pickling time largely depends on what effect you want to get. Aged even in the same marinade, but for different times, chicken can turn out to be completely different in taste and aroma.

If you want to marinate the chicken long time, it is best to do this in the refrigerator, if pickling is designed for up to three hours, you can not put it in the refrigerator.

Countless dissimilar dishes are prepared from marinated chicken: chicken fillet marinated in kefir and fried in a pan, chopped into pieces and stewed in the marinade remaining after aging will turn out tender and juicy, the chicken will turn out much more fragrant. Also, marinated chicken can be baked in the oven as a whole, pre-stuffed.

Shish kebabs are prepared from marinated chicken by placing strung meat pieces skewers in jars and baking in the oven. If you want a smoky barbecue, cook it over a campfire.

"Juicy slices" - marinated chicken in low-fat kefir

Ingredients:

800 grams of chicken fillet;

Half a liter of kefir 2.5% or less fat;

One head of sweet onion;

Two cloves of garlic;

Dill, dried seeds;

Black pepper whole peas;

Lavrushka, one leaf.

Cooking method:

1. Pour the chicken fillet cut into small slices with kefir, it should completely cover the pieces of meat.

2. Add salt to taste, spices ground in a coffee grinder or in a special grinder, garlic cut into medium-sized cloves, and slowly mix gently.

3. Put onion sliced ​​in large, very thin rings on top.

4. Close the container with a lid and refrigerate until morning.

5. Moisten the speed with any vegetable oil and heat it up strongly.

6. Put the marinated chicken pieces together with the marinade and cook over medium heat, uncovered. Make sure the meat doesn't stick to the pan.

7. When all the kefir has evaporated, and the fillet slices are lightly browned, remove from the stove and serve.

Marinated chicken in kefir - "Firebird", baked in the oven

Ingredients:

One kilogram of chicken drumsticks;

Two glasses of kefir, low-fat;

1 tsp spices for poultry;

10 grams of finely ground salt.

Cooking method:

1. Rinse the shins under water, removing cartilage and remnants of keratinized skin from the lower part of the bone.

2. Put the drumsticks in a bowl, sprinkle with spices and salt and mix.

3. Pour in the kefir, again mix everything carefully, but mix thoroughly and leave to marinate for half an hour without putting it in the refrigerator.

4. Put the chicken on a baking sheet with small sides and pour over it with the remaining kefir marinade.

5. Cook in a preheated oven at 190 degrees for forty-five minutes.

Marinated chicken shashlik in kefir, on coals

Ingredients per kilogram of chilled chicken legs:

Six medium-sized heads of sweet onions;

250 ml of kefir;

Four cloves of "sharp", fresh garlic;

1/2 tsp nutmeg powder;

1/3 part tsp manually ground black;

Two pinches of curry.

Cooking method:

1. At the legs, chop off the lower part of the bone with cartilage. Cut each leg into pieces so that the pieces, when strung, fit easily on skewers.

2. Peel two heads of sweet onions, cut into small pieces and put together with chopped garlic cloves in a blender bowl, chop.

3. Pour in kefir, add spices, salt with fine salt to taste and mix, you can do this with a blender.

4. Cut the remaining onion heads into the thinnest rings possible and, together with the chopped legs, transfer to a bag. Add the marinade, mix several times with your hands and, tightly tying the bag, put it in the refrigerator for three hours.

5. String pieces of meat on a skewer should be loose, alternating it with onion rings, and, frying on coals, constantly turn over so that the tender meat does not dry out.

6. When the chicken is half cooked, pour the remaining marinade over it and, while fanning, bring the marinated chicken skewers to readiness.

Oven-baked, stuffed marinated chicken in a special soy sauce

Ingredients:

Chicken carcass, chilled;

Half a glass of mayonnaise;

a teaspoon of mustard;

75 ml soy sauce, you can mushroom;

Three cloves of garlic.

For filling:

Full, without a slide, a glass of rice;

One chicken cube;

Small bulb;

Five tangerine slices;

Seven dried barberries.

Cooking method:

1. chicken carcass wash well under the tap, remove the remaining feathers with tweezers, remove the kidneys and lungs from the inside, dry.

2. Mix mayonnaise, mustard and soy sauce. Pepper, salt a little more abundantly than to taste, taking into account not too much salted minced meat add minced garlic and stir.

3. Rub the carcass with the prepared marinade on all sides and inside, put in a bag and leave overnight in the refrigerator.

4. For the filling, pour sorted and thoroughly washed rice diluted in three glasses boiling water bouillon cube. Add dried barberry and simmer over low heat, stirring occasionally, and stop cooking a couple of minutes before done.

5. Throw the slightly undercooked rice into a shallow colander, rinse thoroughly with cold water. When it is completely drained (you can help this by slightly crushing the surface with a spoon), mix the rice with the onion sautéed in vegetable oil.

6. Add cut into small pieces tangerine slices and stir.

7. Using a spoon, stuff the marinated carcass, sew it up and put it on a brazier moistened with vegetable oil.

8. Put the dish in a preheated oven, raise the temperature to 180-200 degrees and bake until done, one hour.

"Tender" marinated chicken barbecue in the oven, in a jar

Ingredients:

Two kilograms of chicken fillet;

Kilogram underline;

1 kg of white onion;

800 grams of very ripe, not greenhouse tomatoes;

Liter of tomato juice;

Half a liter of wine, varieties "Rkatsiteli", "Sauvignon";

six sprigs of rosemary;

A small bunch of fresh herbs to taste;

Two leaves of lavrushka;

A small pinch of paprika;

Red hot pepper on the tip of a knife;

Coarse garden salt and coarsely ground black pepper to taste.

Cooking method:

1. Chop fresh herbs. Cut the onion into rings, half a centimeter thick, and break the parsley with your hands.

2. Cut the chicken fillet with a very sharp knife, in small pieces, measuring two by two centimeters.

3. At the bottom of a deep dish, lay out in layers: onions, pieces of meat with thin plates of underlining, then onions again, etc. This will make it easier to mash the onions and tomatoes later.

4. Pour in tomato juice, wine, salt a little and add finely chopped tomatoes.

5. Mix everything well, while kneading the onions and tomatoes with your hands.

6. Add all prepared spices, chopped herbs and mix again.

7. Put to marinate in a cool place, preferably in the refrigerator, for five hours.

8. On wooden skewers string pieces of chicken meat, alternating with plates of undercut and onions.

9. Spread the remaining onion along the bottom of clean, dry three-liter jars. Stand the skewers upright and cover the jars tightly with foil.

10. No more than five skewers should be placed in each jar.

11. Put the jars in a cold stove and cook for an hour, an hour and a half, at 180 degrees.

Marinated Tropicanka Chicken in Lime Marinade

Ingredients:

Five small chicken thighs;

Three limes;

Two tables. spoons of sweet cream butter;

One st. l. purified sunflower oil;

50 grams of honey;

Half a teaspoon of cumin, dried;

Taste fine salt and hand-ground black pepper.

Cooking method:

1. Wash limes under water, dry. With a fine grater, remove the zest from the citrus fruits and squeeze out the juice.

2. Mix juice with honey, and grated zest with spices.

3. Rinse the chicken thighs under the tap, do not remove the skin, pierce for the best impregnation marinade, in several places.

4. Season the chicken with salt and pepper, drizzle generously with lime juice and honey dissolved in it, and sprinkle with a mixture of zest and spices. Place the chicken in the refrigerator overnight.

5. Melt in a pan, at a very low temperature, butter, add a little vegetable. Increase heat to medium and sear chicken until evenly browned.

6. After that, pour the remaining marinade into the chicken pan and continue to simmer for half an hour under a lid over low heat.

Spicy stew, marinated chicken in soy, classic sauce

Be careful and careful with the “Spark” pepper, it is very spicy! If you are not sure, replace it with another, although this will somewhat distort the taste of the dish.

Ingredients:

Half a chicken, weighing 800 grams;

150 ml light soy sauce;

60 grams of honey, liquid;

5 st. l. ketchup;

70 ml of light beer;

One orange, large;

A pinch of ground pepper "Spark";

Two pinches of paprika;

Five cloves of garlic;

Black pepper, crushed or hand ground coarse salt taste.

Cooking method:

1. liquid honey, one and a half tablespoons, mix well with soy sauce, if there is no liquid, melt thick in a water bath.

2. Add spices, spices, ketchup and mix everything well.

3. Cut the washed and dried chicken into portions, put in the prepared marinade and leave for two hours.

4. Remove the chicken from the marinade, pat dry with a disposable towel, and fry in clarified vegetable oil over moderate heat until golden brown.

5. Squeeze the juice from the orange and, adding the remaining honey, beer and half a glass of water, mix it.

6. Transfer the pieces of fried chicken to a saucepan, pour over the prepared filling and simmer over low heat for twenty minutes.

7. Marinated chicken stewed according to this recipe is garnished with boiled vegetables.

Marinated chicken - the subtleties of marinating, cooking and useful tips

It is not necessary to follow the exact proportions of the components for the marinade indicated in the recipe, you can follow your own preferences and taste.

Dry the marinated chicken before frying in oil in a pan with a disposable towel, and only then put it in the pan, then the oil will not splatter during the frying process.

When cooking kebabs in jars, only dry jars should be placed in the oven so that they do not burst when heated. They are also taken out with extreme caution - first turning off the heat and slightly opening the door. Otherwise, a sharp influx of colder air can crack the cans.

Another original pickling method. A glass of dry table wine quickly bring to a boil, add cinnamon, crushed black peppercorns, ground nutmeg, a teaspoon of salt. Let it boil for a minute, remove from heat and cool by placing the dishes in a container of cold water. The resulting broth is filtered from spices, divided in half and diluted with the same amount of dry wine, in one case red ("Cabernet", "Muscat") the second half is the same from which the broth was prepared ("Rkatsiteli", "Aligote"). The resulting marinade is injected into finely chopped chicken with a syringe. Half of the meat will be with a white marinade, the second with a red one. The meat is kept in the refrigerator for 1.5 hours under a slight pressure, and cooked quickly, with very strong heat, in any desired way.

If there is no personal prejudice to the taste of garlic - do not spare it in the marinade. You can also stuff chicken meat, chopped with a knife, with thinly chopped cloves of garlic. This is especially suitable for kefir and sour cream marinades.

A good marinade can improve the taste and aroma of any meat, making it more tender and juicy, and chicken is no exception. It's hard to believe, but a good marinade can make chicken meat even tastier than beef and pork. Doubt? Then our article is for you.

Chicken marinade is an essential component of cooking meat if you want it to be truly tasty and 100% tender. Moreover, using a new marinade each time, you will always get different dishes from each other, so you will definitely never get tired of chicken. Since chicken meat has a neutral taste, almost any marinade is perfect for it, but marinades based on soy sauce, mustard marinades are best combined with chicken. citrus marinades, marinades with the addition of honey, marinades based on fermented milk products, tomato marinades and marinades using wine. If you really want exotic, marinating chicken in coconut milk will inhale the aroma of the tropics into it. Marinade for chicken - great way enrich the taste of meat, making it at your discretion sweet-spicy, soft-creamy, with sourness or with a “light”.

Chicken meat is very tender, so it usually does not involve the use of "aggressive" ingredients in marinades, such as vinegar or fruits with high acidity. If they are added, then in limited quantities to give the meat certain flavor notes. Spices and herbs such as ground black pepper, paprika, turmeric, curry, cumin, ginger, oregano, basil, thyme and rosemary go well with chicken meat. The average marinating time for chicken is 2 to 4 hours. It is better to marinate a whole bird for about 8 hours, leaving it in the refrigerator overnight. The longer the chicken is marinated, the more tender and juicy the meat will turn out. Marinades using soy sauce, which are so popular in cooking chicken, should be especially salted, as salt is already present in the sauce. Do not forget that the meat must be marinated in a glass or enamelware- aluminum and plastic are not suitable for such purposes.

Chicken marinade makes the meat incredibly tender and outrageously delicious, so it's time to check out the marinade recipes that Cooking Eden has put together for you. The presented marinade recipes are perfect for both roasting chicken in the oven and for cooking barbecue.

Simple chicken marinade with mayonnaise and onions

Ingredients:
150 g mayonnaise
2 large onions
3-4 garlic cloves (optional)
1 teaspoon salt
1 kg chicken meat

Cooking:
Place chicken meat in a large bowl. Add mayonnaise, chopped onion rings or half rings, minced or minced garlic (if used), salt and pepper. Mix everything thoroughly with your hands, tighten the bowl with plastic wrap and marinate in the refrigerator. The chicken will be ready to cook in 1 hour, but it is better to let the meat marinate for 5 hours or more.

Mustard marinade for chicken with honey

Ingredients:
1/3 cup mustard
1/4 cup honey
1 tablespoon vegetable oil
1/2 teaspoon ground paprika
1/2 teaspoon turmeric
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon chili pepper
1/4 teaspoon ground ginger
700-800 g chicken meat

Cooking:
In a large bowl, mix all ingredients for the marinade. Put the chicken meat in the marinade and mix thoroughly with your hands. Cover bowl with plastic wrap and refrigerate for at least 1 hour or overnight.

Apple marinade with mustard and garlic

Ingredients:
1/2 cup apple juice or cider
1/4 cup apple cider vinegar
1/4 cup grainy mustard
2 tablespoons vegetable or olive oil
1 tablespoon sugar
4 garlic cloves
salt and ground black pepper to taste
700-800 g chicken meat

Cooking:
Pass the garlic through a press and combine all the ingredients for the marinade in a bowl. Pour the chicken with the resulting marinade, cover the bowl and refrigerate for 4 hours.

Asian Style Soy Sauce Chicken Marinade

Ingredients:
1/2 cup soy sauce
1/4 cup sugar
60 g ginger
2 garlic cloves
2 teaspoons vegetable oil
1 teaspoon ground black pepper
500 g chicken meat

Cooking:
Finely chop the ginger, pass the garlic through a press. Mix all the ingredients for the marinade and marinate the chicken in it for a period of 2 to 4 hours.

Soy marinade with honey

Ingredients:
1 glass of vegetable oil
1/2 cup soy sauce
1/3 cup honey (or more to taste)
1/4 cup lemon juice
3 large garlic cloves

1 pinch chili pepper (optional)
1 kg chicken meat

Cooking:
In a bowl, mix the oil with soy sauce, honey, lemon juice, minced garlic, black pepper and chili. Place the chicken in a bowl and toss until the chicken is evenly coated in the marinade. Cover the bowl and place in the refrigerator for 3-4 hours.

Kefir marinade for chicken with garlic

Ingredients:
1.5 cups of kefir
3-4 garlic cloves
2 teaspoons dried oregano
1 teaspoon cumin (optional)
1 teaspoon salt
1 kg chicken meat

Cooking:
Pass the garlic through a press and add to the kefir along with vegetable oil, oregano, cumin and salt. Marinate the chicken in the mixture for 8 to 24 hours.

Spicy marinade with rosemary

Ingredients:
1/2 cup balsamic vinegar, wine vinegar or apple cider vinegar
1/4 cup soy sauce
1/3 cup lemon juice
3/4 cup sugar
2 tablespoons mustard
2 teaspoons dried rosemary
2 teaspoons garlic powder
1 teaspoon salt
1.5 kg chicken meat

Cooking:
Mix all ingredients for the marinade. Place the chicken in a resealable plastic bag, pour marinade, close the bag and shake well. Marinate the chicken for 4 to 24 hours in the refrigerator, but if you have limited time, the chicken will perfectly absorb the marinade after 30 minutes. During marinating, the package with chicken is recommended to be turned over periodically.
This marinade can also be used to make a delicious chicken sauce by simmering until thickened. Important Rule at the same time - in no case do not use marinade in which there was chicken to prepare the sauce. Either set aside half a cup of cooked marinade for future sauce, or increase the amount of ingredients when cooking if you need to. large quantity sauce.

Beer marinade with onion and cumin

Ingredients:
1 1/2 glasses of beer
1/2 cup vegetable or olive oil
1 bulb
5 garlic cloves
1 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon paprika
1/2 teaspoon cumin
1/4 teaspoon chili pepper
1/2 bunch fresh parsley
2 kg chicken

Cooking:
Pour oil into a bowl. Mix salt, black pepper, paprika, cumin and chili pepper, add spices to the oil. Add chopped or minced garlic, chopped onion and chopped parsley. Mix everything well, then slowly pour the beer into the bowl.
Pour the marinade over the chicken placed in a resealable plastic bag. Shake the bag well so that the whole chicken is completely covered with marinade. Place the bag in the refrigerator for 1 hour or overnight.

Orange marinade with tomato paste and oregano

Ingredients:
5 tablespoons orange juice
2 tablespoons vegetable oil
1 tablespoon orange peel
1 tablespoon tomato paste
1 tablespoon turmeric
1 teaspoon dried oregano
1/2 teaspoon salt
1/2 teaspoon ground black pepper
500 g chicken meat

Cooking:
In a large shallow bowl, mix all the ingredients for the marinade. Add chicken meat and mix thoroughly with your hands. Cover the bowl with a lid and refrigerate for about 4 hours.

Lemon Garlic Pepper Marinade

Ingredients:
3 tablespoons lemon juice
3 tablespoons vegetable or olive oil
4 garlic cloves
1 tablespoon lemon zest
1 tablespoon coarse black pepper
1/2 teaspoon salt
500 g chicken meat

Cooking:
In a large bowl, mix the lemon zest, oil, minced or pressed garlic, pepper and salt. Place the chicken in a bowl, stir to evenly coat the meat with the marinade, and leave to marinate in the refrigerator for 4 hours or overnight.

Wine marinade with onions

Ingredients:
1 glass of dry white wine
1/4 cup lemon juice
1 small onion
1/2 teaspoon salt
a few sprigs of dill or parsley
500 g chicken meat

Cooking:
In a bowl, mix wine, lemon juice, chopped onion rings, chopped herbs and salt. Pour the marinade over the chicken, cover the bowl and refrigerate for several hours or overnight. During the marinating process, periodically turn the meat over.

Tomato marinade with onions and herbs

Ingredients:
500 ml tomato juice
3 onions
1/2 bunch dill
1 tablespoon dried basil
1 tablespoon dried oregano
1 teaspoon coarse black pepper
1 teaspoon salt
1 kg chicken meat

Cooking:
Pour into a bowl tomato juice. Add chopped onion, chopped dill, dried herbs, salt and pepper. Pour the marinade over the chicken, cover and marinate in the refrigerator for at least 5 hours. It is advisable to periodically mix the meat in the marinade.

Chicken marinade is an excellent opportunity to experiment with the ingredients, changing them at your discretion, because it is absolutely not necessary to strictly adhere to the recipes, especially if the fantasy is raging and the hands are eager to “fight”. We want your marinated chicken to be the most delicious and most tender! Bon appetit!