Marinated chicken breasts. TOP best marinade options for chicken breasts

It has never been so fast and delicious!

Today I offer you a juicy chicken fillet, moreover, it is quite a dietary product. I came up with it quite a long time ago - when we decided to resolutely abandon sausages and other sausage-like products. Well, what about sandwiches? Especially when the bread is homemade, healthy, bran and rye
The question is - what to put on the tongue if the sausage was taken out of the refrigerator like a class? Yes, and it used to be very convenient to boil pasta in the style of a bully and with sauce. Time to look for a replacement. It should be fast, tasty and healthy. And now, whoever seeks, he will always find, such a way of cooking chicken fillet was drawn, which today I am sharing with you The fillet comes out the most delicious.
Vegetable oil is just a tablespoon per kilo of fillets - an insignificant amount, which, however, should not be neglected.
We buy steamed fillets, I immediately cut and marinate them, put them in containers and hide them in the freezer. Up to 3 days in the refrigerator lives quietly, if necessary, in the evening I move the containers from the freezer to the refrigerator - by morning it freezes.

Well, let's marinate?

chicken fillet kilo
garlic 5 cloves
chili pepper 1-3, to taste
mustard 1 tbsp
salt 1 tsp, later add according to your taste
natural vinegar I have balsamic, you can apple, wine, or lemon juice 1 tbsp
soy sauce 1 tbsp
vegetable oil I have olive, 1 tbsp

Shall we start?
*First, let's take care of the filet
Each filet has a "small" filet
cover the knife with this piece and carefully cut off

* Now carefully cut the knife into the middle of the thickest side
press it with your palm and try to cut it into 2 identical slices

A little bit of skill-hardening-training and it will turn out with closed eyes, at night to the touch

You may not cut the fillet if the chicken was young and slender, but it will take longer to marinate and fry it, but it is advisable to separate the small fillet

* Garlic and pepper must be chopped, the less - the better, in a bowl of them, mustard there, salt

and grind with a whisk

* Add everything else and grind-whisk into an emulsion

* Now plop-roll two slices in the marinade

put two more slices on top

flip the stack

and so on - two slices-flip until the end of the fillet
* You can shake the meat after a little, turn it over a little, and put it in containers

Focus on your appetite, we eat half a kilo in three days easily. You can lay out smaller batches.
Now you can create whatever you want
* Fry quickly on a preheated skovo on one side until white in places

Then turn over, turn off, cover with a lid and after a minute or two serve with any side dish, for example, with buckwheat today

If you fry in vegetable oil - it will be blush, if without oil - it will be “shaggy”, but dietary and so-and-so equally juicy

* You can cut several slices into strips
* Add strips of bell pepper, or zucchini, or eggplant to the pan to the fried onion-carrot, fry a little, now fillet straws, drive-fry for a minute or two and voila - warm salad, or meat component to any side dish.
* There you can also add cream, or tomatoes, or sour cream, or yogurt, and now all this beauty is in a delicate sauce.
* Well, you can fry without adding oil on a well-heated skovo grill and use instead of sausage in sandwiches.
I use this fillet most often for "bad guys". I dry the bread in the toaster, soak it with cheese, if there are no lettuce leaves, I put the fillet on top

Chicken breast is a healthy dietary meat that is recommended for both those who strive for a healthy lifestyle and those who hope to get rid of a few extra pounds.

However, often the breast is too dry and tough. How to avoid it? Most chefs advise you to follow a few rules, of which the first is to use the right marinade for chicken breasts.

General principles for preparing marinade for chicken breasts

It is undesirable to add mayonnaise and other mixtures containing vinegar to it. If the marinade for chicken breast skewers contains a lot of acid, then the meat will acquire a sharp taste and be harsh. In general, do not make the mixture too acidic, regardless of what you decide to add: vinegar, some citrus juice or kefir.

Too generously salt marinade for chicken breasts in the oven is also not worth it. Salt contributes to the fact that the meat quickly loses juice and becomes "rubber". It is better to add salt towards the end of the marinating process, 10-15 minutes before baking.

If you want to get a juicy and soft dish, buy chilled, not frozen chicken, and the one that has been frozen and thawed several times, no marinade for chicken breast barbecue will save! Not to mention the fact that such meat can easily be poisoned. So take the product only in a trusted store.

Using marinade for chicken breasts, you can bake a whole chicken in the oven, only it needs to be marinated much longer, it is best to leave it overnight. But baking chicken so that it turns out not dry, but juicy, is better in the sleeve. If you like the crust, then you can cut (be careful not to burn yourself!) the sleeve and turn the temperature up.

Various spices are put in the marinade for chicken breasts. This, of course, depends on taste, but the generally accepted seasoning options include the following:

• Coriander;

You can use pre-made mixes or make your own. And you can cook a marinade for barbecue from a chicken breast or a baked dish, limiting yourself to one thing. For example, thyme gives the dish an interesting taste, often curry also acts as a “solo” (although it may be wrong to talk about solo in this case, because curry is a mixture of spices). But it is important not to overdo it with spices, otherwise the marinade for chicken breasts in the oven will clog the taste of the bird itself!

It is necessary to marinate the breast from an hour to two, it does not make sense to keep it longer.

It will marinate faster at room temperature, but if this "room temperature" is too high, it's best to put the bowl of chicken in the refrigerator.

Make sure the chicken breast marinade completely covers the meat. If this is not the case, periodically remove the bowl and mix the contents, ensuring that the chicken is completely coated with marinade.

Recipe 1. Marinade for barbecue chicken breast "Kefir"

Ingredients

Garlic - 2 cloves (3 if small)

Lemon - about a third of a small citrus

Kefir 1% fat - a quarter of a liter

Thyme, mint, a little bit of black pepper

Mustard - tablespoon

Salt - to taste; add an hour after the start of marinating the chicken

Cooking method

Peel and finely chop the garlic, squeeze the juice from a third of the lemon. Also peel the onion and chop it very finely. Mix kefir with garlic and onion with a whisk, then carefully stir in lemon juice, and after it - mustard and black pepper. If you use fresh herbs, you need to chop it as finely as possible, you can even chop it with a blender. If it's dry, rub it between your fingers. Then add chopped greens to the marinade.

Put the chicken breast in the marinade and keep it in it for about an hour, turning every now and then. Then add salt, mix again and marinate the chicken for another 15 minutes.

Bake in a sleeve or cook a barbecue.

Recipe 2. Marinade for chicken breast in the oven with honey

Ingredients

Honey - 4 tablespoons

Dry spicy herbs (thyme, basil, rosemary, etc.) - 1 tablespoon

Soy sauce - 2 tablespoons

Olive or corn oil - 5-6 tablespoons

Black pepper - to taste

There is no need to add salt to this marinade for chicken breast - soy sauce will add saltiness

Cooking method

Melt the honey in a water bath (put a container with honey in a saucepan with water, and that one - on gas; warm up, stirring the honey continuously).

Mix liquid honey with soy sauce, and then add vegetable oil and mix well. Add dry herbs and pepper.

Marinate the breast in this composition for about an hour, and then bake in the sleeve. It's a good idea to add new potatoes and pour over everything with the remnants of the marinade - you get an exquisite dish in a somewhat oriental style.

Recipe 3. Marinade for dry chicken breast

This version of the chicken breast marinade is especially suitable for those who love the taste of the chicken itself, and not the spices.

Ingredients

Salt - spoon

Sugar - spoon

Vegetable oil - 2 tablespoons

Cooking method

Mix salt and sugar with butter and rub the chicken breast with the mixture. Place under a small load and hold for about an hour, and then bake in the sleeve.

Recipe 4. Marinade for barbecue chicken breast "Sharp"

Ingredients

Vegetable oil (it is better to take olive oil) - 2 tablespoons

Lemon - 1/2 small

Sugar - 2 large spoons

Garlic - 4-6 medium cloves

Ginger - a piece about three cm long

Soy sauce - 2-3 tablespoons

Lime - a slice (you can use lime juice - a full teaspoon)

Black pepper

If you feel the sauce is not salty enough, add some salt.

Cooking method

Remove the zest from half a lemon, then squeeze out the juice. Pass the garlic through a press. Peel and finely chop the ginger (but it is better not to grate).

Mix lemon and lime juice with soy sauce and vegetable oil, put ginger and garlic, mix, add pepper and, if necessary, salt. Put the lemon zest, cut into small pieces with scissors.

Place the chicken breast in the marinade for an hour and a half, and then cook in any way.

Recipe 5. Marinade for chicken breast in the oven with sour cream

Ingredients

Sour cream - half a glass (it is better to take 20% fat)

Mustard (you can take the usual, Russian, or you can prefer some kind of refined softer) - a teaspoon with a teaspoon

Dry paprika powder - teaspoon

Garlic - 3-4 cloves

Curry - about one and a half teaspoons

Lime or lemon juice - about a teaspoon

Spicy herbs any, to your taste, you can Italian or Provencal mixture - half a teaspoon

Cooking method

Peel the garlic and pass through the garlic press.

Stir all the citrus juice drop by drop into the sour cream, then, continuing to stir with a whisk, put garlic, curry and paprika, add herbs, slightly rubbing between your fingers.

Coat the breast or pieces of chicken breast with this marinade and keep it like this for about an hour and a half, making sure that the chicken is covered with sauce on all sides, if necessary, turn side to side.

Recipe 6. Marinade for Pineapple Chicken Breast

Ingredients

Grain mustard - 1 spoon

Mustard ordinary - 1 spoon

Half a can (400 grams) of canned pineapples

Sour cream 15 - 20% - 3 spoons

Mixture of peppers - half a teaspoon

Onions - half a small onion

Salt - half to a full teaspoon

Apple cider vinegar - 1 spoon

Cooking method

Peel the onion and chop with a knife rather finely; you can also chop the onion with a grater or combine, blender and the like.

Put the pineapple and syrup into a blender bowl, then grind into a liquid puree. You can, however, leave larger pieces, and not quite puree.

Mix sour cream with pineapple puree and mustard in a bowl with a blender or whisk. Then add the onion and pepper mixture, mix well again. And only at the end add salt and vinegar (you can do without it).

Chicken breast marinated in pineapple marinade makes sense to continue cooking with pineapples, for example, you can bake the breast with pineapple pieces and cheese.

Recipe 7. Marinade for chicken breast in the Horseradish oven

It's actually a joke name. The marinade is very tasty, it just contains horseradish. It is better to take a piece of horseradish root, but if this is not possible, ordinary horseradish in a jar will do, the simplest one is better, without beets or cream. However, you can use them too.

Ingredients

Horseradish - a piece of the root of a centimeter in 3 - 4 (or 2-3 tablespoons of finished horseradish from a jar)

Sour cream 20% - half a glass

Tomato paste - 1 spoon

Parsley (fresh; if not, you can use dried)

Salt - teaspoon

Cooking method

If you are using fresh horseradish root, it should be washed and peeled and then finely grated or minced using any suitable kitchen appliance.

Finely chop fresh parsley, and grind dried parsley with your fingers, you can crush it in a mortar.

Mix sour cream (you can take more fat, but less fat is already undesirable) with horseradish, freshly grated or from a jar, add parsley and tomato there, and later - salt.

Marinate the chicken breast in this composition for about two hours.

Recipe 8. Marinade for chicken breast barbecue with white wine

One of the most delicious and delicious chicken marinades.

Ingredients

Orange - 1 piece

Lemon - half a medium

Honey - 2 - 3 tablespoons

Ginger - a piece about 3 cm

Table white wine - ¾ cup

Greens (dill, thyme, basil, etc. fresh) - small bunch

Cooking method

Wash the orange very carefully with a brush. Remove the zest from it and cut with kitchen scissors into strips of a couple of millimeters.

Cut the lemon into thin slices.

Melt the honey in a water bath so that it becomes completely liquid.

Wash the ginger under running water, peel and thinly slice into small pieces.

Squeeze juice from an orange.

Rinse the greens thoroughly, lowering first into water, and then under running water. Chop as small as possible.

Put honey in orange juice and mix thoroughly until smooth. Pour in white wine. Again, mix everything well and even beat a little.

Now you can add solid ingredients - pieces of zest and lemon, greens.

Mix the marinade again and dip the chicken breast into it. Leave to marinate for at least an hour and a half.

• Sometimes it can be difficult to chop garlic finely enough, especially young garlic. To simplify your task, crush the clove by pressing flat on it with a knife.
• It is advisable to add fat to any marinade. Corn oil is best, but you can use any other oil or sour cream, heavy cream, and so on.

If there is no sleeve, you can bake the chicken breast in sauce or in a form covered with foil.

Chicken breast is a healthy dietary meat that is recommended for both those who strive for a healthy lifestyle and those who hope to get rid of a few extra pounds.

However, often the breast is too dry and tough. How to avoid it? Most cooks advise to follow a few rules, of which the first is to use the right marinade for chicken breasts.

General principles for preparing marinade for chicken breasts

It is undesirable to add mayonnaise and other mixtures containing vinegar to it. If the marinade for chicken breast skewers contains a lot of acid, then the meat will acquire a sharp taste and be harsh. In general, do not make the mixture too acidic, regardless of what you decide to add: vinegar, some citrus juice or kefir.

Too generously salt marinade for chicken breasts in the oven is also not worth it. Salt contributes to the fact that the meat quickly loses juice and becomes "rubber". It is better to add salt towards the end of the pickling process, 10-15 minutes before baking.

If you want to get a juicy and soft dish, buy chilled, not frozen chicken, and the one that has been frozen and thawed several times, no marinade for chicken breast barbecue will save! Not to mention the fact that such meat can easily be poisoned. So take the product only in a trusted store.

Using marinade for chicken breasts, you can bake a whole chicken in the oven, only it needs to be marinated much longer, it is best to leave it overnight. But baking chicken so that it turns out not dry, but juicy, is better in the sleeve. If you like the crust, then you can cut (be careful not to burn yourself!) the sleeve and turn the temperature up.

Various spices are put in the marinade for chicken breasts. This, of course, depends on taste, but the generally accepted seasoning options include the following:

• Coriander;

You can use pre-made mixes or make your own. And you can cook a marinade for barbecue from a chicken breast or a baked dish, limiting yourself to one thing. For example, thyme gives an interesting taste to the dish, often curry also acts as a “solo” (although it may be wrong to talk about solo in this case, because curry is a mixture of spices). But it is important not to overdo it with spices, otherwise the marinade for chicken breasts in the oven will clog the taste of the bird itself!

It is necessary to marinate the breast from an hour to two, it does not make sense to keep it longer.

It will marinate faster at room temperature, but if this "room temperature" is too high, it's best to put the bowl of chicken in the refrigerator.

Make sure the chicken breast marinade completely covers the meat. If this is not the case, periodically remove the bowl and mix the contents, ensuring that the chicken is completely coated with marinade.

Recipe 1. Marinade for barbecue chicken breast "Kefir"

Ingredients

Garlic - 2 cloves (3 if small)

Lemon - about a third of a small citrus

Kefir 1% fat - a quarter of a liter

Thyme, mint, a little bit of black pepper

Mustard - a tablespoon

Salt - to taste; add an hour after the start of marinating the chicken

Cooking method

Peel and finely chop the garlic, squeeze the juice from a third of the lemon. Also peel the onion and chop it very finely. Mix kefir with garlic and onion with a whisk, then carefully stir in lemon juice, and after it - mustard and black pepper. If you use fresh herbs, you need to chop it as finely as possible, you can even chop it with a blender. If dry, rub it between your fingers. Then add chopped greens to the marinade.

Put the chicken breast in the marinade and keep it in it for about an hour, turning every now and then. Then add salt, mix again and marinate the chicken for another 15 minutes.

Bake in a sleeve or cook a barbecue.

Recipe 2. Marinade for chicken breast in the oven with honey

Ingredients

Honey - 4 tablespoons

Dry spicy herbs (thyme, basil, rosemary, etc.) - 1 tablespoon

Soy sauce - 2 tablespoons

Olive oil or corn oil - 5-6 tablespoons

Black pepper - to taste

There is no need to add salt to this chicken breast marinade - soy sauce will add saltiness

Cooking method

Melt the honey in a water bath (put a container with honey in a saucepan with water, and that one - on gas; warm up, stirring the honey continuously).

Mix liquid honey with soy sauce, and then add vegetable oil and mix well. Add dry herbs and pepper.

Marinate the breast in this composition for about an hour, and then bake in the sleeve. It’s a good idea to add new potatoes and pour over everything with the remnants of the marinade - you get an exquisite dish in a somewhat oriental style.

Recipe 3. Marinade for dry chicken breast

This version of the chicken breast marinade is especially suitable for those who love the taste of the chicken itself, and not the spices.

Ingredients

Salt - a spoon

Sugar - spoon

Vegetable oil - 2 tablespoons

Cooking method

Mix salt and sugar with butter and rub the chicken breast with the mixture. Place under a small load and hold for about an hour, and then bake in the sleeve.

Recipe 4. Marinade for barbecue chicken breast "Sharp"

Ingredients

Vegetable oil (it is better to take olive oil) - 2 tablespoons

Lemon - 1/2 small

Sugar - 2 large spoons

Garlic - 4-6 medium cloves

Ginger - a piece about three cm long

Soy sauce - 2-3 tablespoons

Lime - a slice (you can use lime juice - a full teaspoon)

Black pepper

If you feel the sauce is not salty enough, add some salt.

Cooking method

Remove the zest from half a lemon, then squeeze out the juice. Pass the garlic through a press. Peel and finely chop the ginger (but it is better not to grate).

Mix lemon and lime juice with soy sauce and vegetable oil, put ginger and garlic, mix, add pepper and, if necessary, salt. Put the lemon zest, cut into small pieces with scissors.

Place the chicken breast in the marinade for an hour and a half, and then cook in any way.

Recipe 5. Marinade for chicken breast in the oven with sour cream

Ingredients

Sour cream - half a glass (it is better to take 20% fat)

Mustard (you can take the usual, Russian, or you can prefer some kind of refined softer) - a teaspoon with a teaspoon

Dry paprika powder - teaspoon

Garlic - 3-4 cloves

Curry - about one and a half teaspoons

Lime or lemon juice - about a teaspoon

Spicy herbs any, to your taste, you can Italian or Provencal mixture - half a teaspoon

Cooking method

Peel the garlic and pass through the garlic press.

Stir all the citrus juice drop by drop into the sour cream, then, continuing to stir with a whisk, put garlic, curry and paprika, add herbs, slightly rubbing between your fingers.

Coat the breast or pieces of chicken breast with this marinade and keep it like this for about an hour and a half, making sure that the chicken is covered with sauce on all sides, if necessary, turn side to side.

Recipe 6. Marinade for Pineapple Chicken Breast

Ingredients

Grain mustard - 1 spoon

Mustard - 1 tablespoon

Half a can (400 grams) of canned pineapples

Sour cream 15 - 20% - 3 spoons

Mixture of peppers - half a teaspoon

Onions - half a small onion

Salt - half to a full teaspoon

Apple cider vinegar - 1 spoon

Cooking method

Peel the onion and chop with a knife rather finely; you can also chop the onion with a grater or combine, blender and the like.

Put the pineapple and syrup into a blender bowl, then grind into a liquid puree. You can, however, leave larger pieces, and not quite puree.

Mix sour cream with pineapple puree and mustard in a bowl with a blender or whisk. Then add the onion and pepper mixture, mix well again. And only at the end add salt and vinegar (you can do without it).

Chicken breast marinated in pineapple marinade makes sense to continue cooking with pineapples, for example, you can bake the breast with pineapple pieces and cheese.

Recipe 7. Marinade for chicken breast in the Horseradish oven

It's actually a joke name. The marinade is very tasty, it just contains horseradish. It is better to take a piece of horseradish root, but if this is not possible, ordinary horseradish in a jar will do, the simplest one is better, without beets or cream. However, you can use them too.

Ingredients

Horseradish - a piece of the root of a centimeter in 3 - 4 (or 2-3 tablespoons of finished horseradish from a jar)

Sour cream 20% - half a glass

Tomato paste - 1 spoon

Parsley (fresh; if not, you can use dried)

Salt - a teaspoon

Cooking method

If you are using fresh horseradish root, it should be washed and peeled and then finely grated or minced using any suitable kitchen appliance.

Finely chop fresh parsley, and grind dried parsley with your fingers, you can crush it in a mortar.

Mix sour cream (you can take more fat, but less fat is already undesirable) with horseradish, freshly grated or from a jar, add parsley and tomato there, and later salt.

Marinate the chicken breast in this composition for about two hours.

Recipe 8. Marinade for chicken breast barbecue with white wine

One of the most delicious and delicious chicken marinades.

Ingredients

Orange - 1 piece

Lemon - half a medium

Honey - 2 - 3 tablespoons

Ginger - a piece about 3 cm

Table white wine - ¾ cup

Greens (dill, thyme, basil, etc. fresh) - small bunch

Cooking method

Wash the orange very carefully with a brush. Remove the zest from it and cut with kitchen scissors into strips of a couple of millimeters.

Cut the lemon into thin slices.

Melt the honey in a water bath so that it becomes completely liquid.

Wash the ginger under running water, peel and thinly slice into small pieces.

Squeeze juice from an orange.

Rinse the greens thoroughly, lowering first into water, and then under running water. Chop as small as possible.

Put honey in orange juice and mix thoroughly until smooth. Pour in white wine. Again, mix everything well and even beat a little.

Now you can add solid ingredients - pieces of zest and lemon, greens.

Mix the marinade again and dip the chicken breast into it. Leave to marinate for at least an hour and a half.

• Sometimes it can be difficult to chop garlic finely enough, especially young garlic. To simplify your task, crush the clove by pressing flat on it with a knife.
• It is advisable to add fat to any marinade. Corn oil is best, but you can use any other oil or sour cream, heavy cream, and so on.

If there is no sleeve, you can bake the chicken breast in sauce or in a form covered with foil.

The dryness of chicken, especially poultry breasts, puts obstacles in the way of cooking many dishes. It is especially strong if it is planned to have oven dishes or dishes made on an open fire. But lovers and supporters of dietary nutrition have found a way out of the situation. Marinade for successfully copes with its dryness, making the meat juicy and tender. And if you consider how many variants of it were found, you can safely buy fillets in large quantities for any holiday or outing "to nature".

Olive oil and oregano marinade

For him, three-quarters of vegetable oil (naturally, olive oil is preferable), a quarter of water, 3-4 cloves of garlic (pass through a press) and a quarter of a spoon of dried oregano are taken. All components are kneaded, meat is lowered into the marinade for chicken breast and left for two hours. There is not much liquid, but enough to process half a kilogram of fillet - it must be rolled in the resulting sauce.

lemon marinade

In it, the fillet softens very quickly, so this recipe is an “ambulance” in situations for which you are not prepared: the arrival of relatives, a spontaneous trip to nature, or the discovery of an empty refrigerator. To prepare such a marinade for chicken breasts, a quarter cup of lemon juice and olive oil are mixed in a bowl, 3 chopped cloves of garlic, chopped small hot pepper like a “light” and chopped greens to taste - thyme, rosemary, parsley, etc. This enough grams for 800 breasts. They are coated on all sides - and after half an hour you can bake.

wine base

This is the most famous and popular chicken breast marinade. Salt and sugar (one tablespoon each), a couple of laurels, black and allspice peppers, in equal amounts, as much as you like, are put in a glass of dry red wine. The mixture must be heated, but it must not be boiled - as soon as the sugar and salt are dissolved, the container is removed from the stove. When the marinade has cooled, the breast is placed in it. The volume is enough for half a kilogram. Marinate the fillet for at least five hours.

Onion marinade

One of the easiest. For a pound of fillet, two onions are ground in a blender to a gruel, flavored with salt, seasoning (ready-made chicken is suitable, but it’s tastier and more fragrant to collect your own) and black pepper - each spice in a teaspoon. This chicken breast marinade is spread over the meat, very thoroughly, actually rubbed in. It is not necessary to keep the fillet in it for long - half an hour is enough. But if you lie overnight in the refrigerator, it will only be juicier.

honey marinade

It would seem that the result should be sweet, but practice shows that this is not entirely true. Maybe because this chicken breast marinade also includes mustard. For it, clear liquid honey, soy sauce and spicy mustard are mixed in equal amounts, plus lemon juice - as much as you like. For flavor, you can add spicy herbs. The sauce does not need spices, but you can add them if you wish. Marinate the fillet for about an hour. No more - there will be a conflict between the sweetness of honey and the sharpness of mustard.

Sesame and ginger marinade

Very fast"! Combine and (on a tablespoon), two - freshly grated ginger, a quarter cup of weak vinegar and a teaspoon of soy sauce. It is rubbed with the composition of the fillet and left alone for a quarter of an hour. in a marinade concocted according to this recipe, it has an exquisite taste and a wonderful crust.

In addition, we note that not all recipes are listed by which you can make a unique marinade for chicken breasts. There are options based on orange or pineapple juice, yogurt and kefir marinades, there are recipes with exotic or rare ingredients. We have listed only the most popular, proven and suitable for any final dish.

Every barbecue lover who has dealt with chicken breast must have come to the conclusion that without prior preparation, this meat turns out to be dry, tasteless and uninteresting.

The most valuable, most useful, dietary, and at the same time completely tasteless chicken fillet is an obvious reason to think about marinating it.

Marinade for chicken fillet can be very different. When preparing it, the most unusual combinations of vegetable oils, seasonings and oxidizing components are possible. The marinade will not only saturate the fillet with its aromas, but also create a special film on the surface of the meat that will hold the meat juice. As a result, the chicken will turn out even softer, tender and juicy. Marinating will also shorten the overall cooking time.

Consider popular chicken marinade recipes. Some of them are quite versatile and will work for other types of poultry, lean pork or veal.

Olive Lemon

A standard marinating mix for chicken skewers.

You will need (for one and a half kg fillet):

• a glass of lemon juice;
• half a glass of olive oil;
• a pod of hot pepper (red);
• a bunch of fresh parsley;
• half a dozen garlic cloves

The barbecue marinade is prepared as follows: first you need to crush the garlic cloves with a press. Peel the pod of hot pepper from partitions and seeds, then finely chop. Rinse a bunch of parsley, separate the leaves, chop smaller.

Mix chopped parsley, garlic and pepper in a deep bowl. Separately, beat the olive oil, mixing with lemon juice. Then add to bowl with other ingredients

Pour the chopped chicken fillet with the finished marinade. Cover with a lid and place in the refrigerator for about two hours. After the expiration of the exposure period, immediately start cooking the marinated chicken skewers.

Fillet shish kebab in nuts

An interesting marinade based on nuts (walnuts, hazelnuts or peanuts).

You will need (based on 1 kg of chicken):

• 150–200 g nuts;
• two bulbs;
• 3-4 garlic cloves;
• 40 ml of vegetable oil;
• salt, crushed black pepper.

Sliced ​​​​for small skewers, chicken fillet must be grated with a marinating mixture.

For marinade - fry in a pan, and then crush the nuts. Finely chop the onions, chop the garlic with a press. Mix all.

Marinate for half an hour. Do not forget to salt, additionally season with crushed black pepper and proceed to put the meat on skewers.

Orange

Delicate chicken kebab "loves" all citrus fruits. An orange juice marinade is perfect for him.

For 1 kg of meat you will need:

• a glass of orange juice;
• zest of half an orange;
• 60 ml of olive oil;
• a tablespoon of sweet paprika powder;
• a pinch of crushed ginger root;
• salt, ground red pepper.

Cut the chicken fillet into cubes with a side of 2 cm. For the marinade, mix all the spices and orange juice.

Pour the meat with the resulting mixture and stand for at least two hours. Then feel free to start frying kebabs

Olive-lemon (version 2.0)

An enhanced version of the standard chicken marinade mix.

You will need (for 1 kg of chicken breast):

• a glass of natural (unsweetened) yogurt;
• two medium lemons;
• a couple of pods of hot chili peppers;
• 60 ml of olive oil;
• a quarter cup of mint leaves;
• crushed black pepper.

Cut the chicken meat into oblong slices, put in a deep bowl, be sure to salt and season with crushed black pepper. Pour in olive oil, freshly squeezed juice of two lemons. Send chopped mint leaves, lemon zest and finely chopped chili peppers, previously peeled from seeds, to the dishes.

Mix thoroughly and set aside for half an hour. Then put chicken slices on skewers and grill until cooked through.

In parallel, prepare the yogurt sauce. Add a little lemon juice (a tablespoon) to a glass with a fermented milk product. Grind a bunch of fresh mint there, mix. It will turn out very tasty.

Oriental style

A spicy mix for chicken breast skewers. The dish is served with an olive oil-based sauce with fried onions, ginger and a mixture of curry spices. Garnish with lemon or lime slices.

For the marinade you will need (based on a pound of chicken):

• 40 ml of vinegar ennobled with any spices;
• 20 ml soy sauce;
• 20 ml lemon juice;
• 20 ml of sesame oil;
• garlic clove.

Grind the garlic and mix all the components of the marinade in a deep bowl. Dice the chicken breasts into small skewers and place in the marinade mixture. Cover with a lid or cling film and refrigerate for an hour. After that, nothing prevents you from starting to put the meat on skewers for the purpose of further frying.

Based on honey and soy sauce with sesame seeds

Another pronounced oriental marinade. You can use sesame seeds for a spectacular serving of grilled chicken breasts. The mixture is designed for four breasts.

You will need:

• 60 ml soy sauce;
• 40 ml of melted honey;
• 30 ml of olive oil;
• 4 teaspoons of sesame seeds.

Combine honey, soy sauce and oil in a small bowl. Pour about two tablespoons of marinade into another bowl, pour sesame seeds into the same place, set aside for a while.

Pour the rest of the marinade over the chicken breasts, coat them on all sides. Cover with cling film and refrigerate overnight.

Use the delayed marinade with seeds in the final stage of cooking kebabs. Pour them with this mixture for a couple of minutes until the chicken is fully cooked.

Chicken fillet in spices

You will need (for 4 breasts):

• bulb;
• 40 ml lemon juice;
• 2 garlic cloves;
• a pinch each of ground hot red pepper, curry powder, ground ginger, universal chicken seasoning, dried thyme, freshly crushed black pepper.

Combine finely chopped onion, garlic cloves, all spices in a blender bowl, pour in lemon juice. Mix all ingredients until smooth.

Thoroughly coat the chicken breasts with the marinade mixture. Then cover with foil and place in the refrigerator. The holding time is half an hour. Next, you can start the heat treatment of marinated meat

With Calvados

French cuisine marinade, good for mixed chicken-apple skewers. Its highlight is a drop of Calvados, which gives poultry meat a noticeable apple flavor.

You will need:

• juice and zest of one lemon;
• 20 ml Calvados or other apple brandy
• sugar;
• olive oil;
• salt;
• crushed black pepper.

The first step is to remove the zest from the lemon with a fine-grained grater. Then you need to squeeze the juice of the fruit and mix it with Calvados, add a little olive oil, a pinch of sugar. Season with freshly crushed black pepper and salt.

Mix diced chicken breast with marinade. Put in the refrigerator for a couple of hours.

Alternate pickled pieces of meat on skewers with pieces of apple, and then proceed to cooking.

These and other interesting marinades will make the chicken fillet much tastier. For lovers of the exotic, you can recommend an old Russian recipe for marinade on home-made bread kvass or an Uzbek version with mineral water. In any case, the result should be interesting.