Cook chicken marinated in soy sauce. Beer marinade with onion and cumin

How to marinate chicken soy sauce? Very simple, and most importantly - delicious! This marinade is suitable for both frying and baking, which is why it is versatile!

What parts of the chicken to marinate? But any, absolutely! Now I'll tell you how I did it. I took a whole chicken, cut it into pieces. Separately thighs, separately shins - I removed the skin from them. Separately, the wings, left the skin on them. I prepared these parts for baking in the oven.

I left the back (ridge) for cooking the broth, in terms of baking and frying it is useless, since there is practically no meat there, but soup, cabbage soup or just broth based on the back are good.

But she acted differently with the breast - she removed the skin and bone, and cut the fillet into several pieces and marinated in order to cook it later in a pan ... As you can see, the chicken can be very successfully divided into three different and full meals. But best marinade for chicken in the oven and in the pan, I used in two versions of the dishes, and we will talk about them.

In general, the topic of marinades is so wide and multifaceted, and now it is also popular, that many articles can be devoted to it. Not so long ago I prepared for you a selection for different meat- pork, chicken, beef, lamb. These recipes can be used for further roasting meat in the oven, and for frying in a pan, and for cooking on the grill. I hope you enjoy this collection of recipes too 😉

Well, now let's get back to the topic of how to marinate chicken in soy sauce, and take a closer look at all the cooking steps with step-by-step photos!

Ingredients:

• chicken - 1 piece (1400 g)
• soy sauce - 3 tbsp.
• any vinegar 6-9% - 3 tbsp.
• sunflower oil- 3 tablespoons
• universal seasoning - 1 tsp
• salt - to taste

To prepare the marinade base, I combined the three main ingredients in equal proportions - soy sauce, vinegar and sunflower oil. Now a little more about each of them.
There are a lot of varieties of soy sauce, especially with regard to Japanese. However, we often sell fakes in supermarkets. The production of soy sauce is not so easy and fast process, therefore, its cost cannot be low. If half a liter of soy sauce costs 50 rubles, you should not take it ... The composition should not contain any E (including E200 and E220). There should be no sediment! Otherwise, the product is more than dubious. In general, the best and most proven soy sauce is Kikkoman.
Now for the vinegar. This time I used apple, but rice, balsamic, wine or regular table is also suitable. The main thing is not to confuse it with 70% acetic acid;)
Well, and oil ... I always use fragrant for such a marinade unrefined oil. But if you do not like its taste, then you can take the peeled one. Its function in this case is to make the meat softer.

So, further spices were added to the marinade for chicken with soy sauce. I took an all-purpose seasoning that includes curry, paprika, red pepper, as well as dried onions, carrots, celery and parsley. You can use any spices to your taste, including the ready-made chicken seasoning package.
At this stage, I did not add salt to the marinade, since soy sauce already contains it. I salted it, and then a little bit, already during frying and baking.

Well mixed the resulting mass.

Prepared chicken parts, which I will bake in the future. I removed the skin from the shins and thighs, and left the wings as they are.

I laid out these parts of the chicken in the prepared delicious marinade for chicken in the oven. Mixed so that all the pieces were involved.

She removed the skin from the breast, separated the meat from the bone. The resulting fillet was cut into several parts.

I sent the breast to the rest of the chicken parts.

Mix well again so that all the meat is in the marinade.
The breast was left to marinate in it for 1 hour (if desired, the time can be increased), and the remaining parts - for 12 hours (if desired, you can adjust the time both up and down).
Here, in fact, is everything you need to know about how to marinate chicken in soy sauce.

Breast cooked in a pan:

After an hour of pickling, the breast was removed from the marinade and cut into more small pieces. However, everything is individual here - you can choose any convenient size and cutting format.

She laid out the pieces of breast on a heated dry frying pan, added 2 tablespoons of marinade. Fry for 5 minutes until the color changes over medium (or a little more) heat. did slow fire covered with a lid and simmered for 10 minutes. Then she removed the lid, increased the heat to high, salted it a little and fried it until the liquid evaporated. It took me literally two or three minutes to do this.

Chicken marinated in soy sauce, vinegar and oil is ready! You can serve it with any side dish. I have this rice. We also love it in this version with pasta. And you can cook potatoes (no matter how) or something from legumes, cereals.

Chicken marinated in soy sauce in the oven:

Well, now back to other parts of the chicken, which I marinated for half a day. I put them in a baking dish, poured all the marinade here. Salted a little. And sent to bake in the oven at 200 degrees for 40 minutes.

That's it, another chicken yummy is ready! You can serve any baked chicken parts both as a dish on its own and with a side dish. In any case, fresh herbs will not hurt here! ;)

I really like this simple and delicious recipe marinade: soy sauce + vinegar + sunflower oil. And it's very easy to remember as all three liquid ingredients are taken in the same amount, which can be varied if desired. I hope this recipe works for you too. Yummy chicken! ;)

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It would seem, why make a marinade for chicken, if you just rub it with spices and send it to the oven?

It turns out that the marinade - important process meat preparations.

Marinate meat not only to give special palatability, but also to reduce cooking time: acid destroys coarse fibers and makes the meat more supple and tender.

Once you try a chicken marinated with soy sauce, you will cook it the only way, trying all new recipes.

The right combination greens and spices gives the meat an incredibly juicy, fragrant and rich taste.

Marinade is fertile ground for any experiments! Various ingredients are used to prepare the marinade: mustard, ginger, lemon juice, soy sauce, kiwi and even honey. Do not be afraid to combine the most, at first glance, not harmonious ingredients.

Soy sauce being integral part Asian cuisine, is a thick dark liquid with a specific odor and pleasant taste. By chemical composition it contains vitamins, amino acids, and minerals. Its benefit lies in the fight against harmful infections, slowing the development of heart disease and strengthening blood vessels.

The marinades according to the recipes below are based on just soy sauce, which is suitable as fish dishes, and meat. soy dressing will serve great addition and to vegetable salads.

General principles for preparing marinade for chicken with soy sauce

As a rule, the marinade is prepared on the basis of soy sauce with the addition of any spices and spices. Dairy products will not be superfluous: kefir, sour cream, yogurt or whey.

You can marinate any part of the chicken. Be it wings, thighs or breasts. A whole chicken is best cut into portioned pieces for their the best impregnation. In addition, the time for marinating small pieces of meat is much less.

We prepare the marinade in any deep dish, where the liquid ingredients can be easily mixed. A glass or plastic bowl works best.

The time for marinating depends on the size of the marinated meat. The minimum time is 15 minutes. It is best to leave the chicken in the marinade overnight. If the marinade is infused long time be sure to store it in the refrigerator or in a dark, cold room.

Should you add sugar? This component misleads many housewives. But, oddly enough, it is sugar that enhances the taste of other foods.

Marinade for crispy wings with soy sauce

Ingredients:

Soy sauce;

Three centimeters of ginger;

Two cloves of garlic;

Red pepper;

Sesame oil.

Cooking method:

1. Open the skin chicken wings and make two cuts. Remember that the skin does not let spices through due to its density, so it must be opened.

2. Fill the wings with soy sauce. We clean ginger root and rub it on fine grater movements "down the grater" and "up the air." Ginger contains fibers that do not rub, so do not rush to throw away the leftovers, but squeeze the juice into a glass bowl.

3. We rub the garlic using the same technology. We add a little sesame oil.

4. In the resulting marinade, mix the wings with your fingers. We leave the pickled wings overnight in the refrigerator under cling film so that the product does not dry out.

Marinade for chicken with soy sauce and honey

Ingredients:

Soy sauce - 105 ml;

Honey - 30 ml;

tomato ketchup- 3 tbsp. spoons;

Mustard - 2 teaspoons;

Three cloves of garlic;

A pinch of salt.

Cooking method:

1. To get the marinade, combine the following ingredients: soy sauce, honey, ketchup, mustard and squeezed garlic. Stir until a liquid mass of a uniform color is obtained. We divide the marinade into two parts: one part will go to prepare the meat before frying, and the second to stew it.

2. Pour the chicken with the first part of the marinade and send it to the refrigerator for an hour. Do not forget to put the second part of the marinade in the refrigerator for storage.

3. After a while, we post chicken thighs into a skillet and pour over the remaining marinade. For this recipe, it is desirable to have a non-stick pan so that the dish does not burn in such a sauce.

4. Leave to stew for 25-30 minutes over moderate heat. Serve with rice, buckwheat porridge or baked potatoes.

Spicy marinade for chicken skewers with soy sauce

Ingredients:

Soy sauce - 50 ml;

Half a glass liquid yogurt;

Red pepper;

Paprika;

Black pepper;

dry garlic;

curry powder;

A quarter teaspoon of salt.

Cooking method:

1. Pour the yogurt into a bowl. Using a teaspoon, adjust the proportions of spices and seasonings according to your preferences. For moderate spiciness, add no more than half a teaspoon of each spice. Mix yogurt, soy sauce and spices with a spoon until the additives are completely dissolved.

2. Put the chicken pieces in a bowl, pour the marinade so that not a single piece is left unattended. We cover plastic bag and wait 3-4 hours.

Marinade for chicken with kefir-based soy sauce

Ingredients:

Kefir 220 ml;

Four bulbs;

100 ml soy sauce;

Salt - half a teaspoon;

Spices and spices (any).

Cooking method:

1. Cut the onion as small as possible so that it gives the juice in which we will marinate the chicken. Add the onion to the wings. Pour in kefir and soy sauce, sprinkle with spices and spices. Stir the wings vigorously with your hands to evenly distribute the marinade.

2. Leave the meat in the marinade for 2-3 hours under cling film.

Marinade for chicken with soy sauce and ground ginger

Ingredients:

ground ginger;

Honey - 25 ml;

Soy sauce - 35 ml;

Salt pepper;

Cooking method:

1. To make the fillet juicy, be sure to make cuts in the form of a “lattice” on each piece. So they are better saturated with marinade.

2. Grate the garlic, add dry ginger, a little honey and soy sauce. Squeeze out lemon juice. Mix all the ingredients into a total mass.

3. Dip the chicken pieces in the marinade and leave for several hours in the refrigerator.

Marinade for chicken in soy sauce in a jar

Ingredients:

Soy sauce - 60 ml;

Lemon juice - 15 ml;

Olive oil - 45 ml;

Cooking method:

1. Finely chop cilantro or any other fresh greens that you like.

2. This marinade recipe is interesting because one is enough to prepare it. glass jar with lid. Recipe ingredients (soy sauce, lemon juice, olive oil and, if desired, honey) pour into a jar, add cilantro, close the lid and shake vigorously as if we were preparing a cocktail.

3. Dip the chicken in the marinade and store in a cold place for several hours. Possible with room temperature but better in the fridge.

Marinade for chicken with soy sauce and powdered sugar

Ingredients:

Soy sauce - 100 ml;

Powdered sugar - 3 teaspoons;

Dry white wine - 50 ml;

Parsley;

Allspice;

Balsamic vinegar - half a teaspoon.

Cooking method:

1. In a deep non-metallic bowl, combine soy sauce, dry white wine and balsamic vinegar. Adding a teaspoon powdered sugar. We send the marinade to the pan over moderate heat. Heat until the powder is completely dissolved.

2. Cut the chicken fillet into pieces and pour the resulting sauce. Let marinate for at least an hour. The longer the better.

3. After marinating, fry the fillet on both sides until golden brown.

4. Add another spoonful of powdered sugar to the marinade and heat again over low heat until the marinade thickens.

5. Coat the fillet pieces with marinade. You can sprinkle them for decoration. sesame seeds.

Australian chicken marinade with soy sauce

Ingredients:

Soy sauce - 50 ml;

A glass of tomato juice;

Vinegar (3%);

Garlic - 3 cloves;

Spoon of honey;

Red hot peppers(taste).

Cooking method:

1. All products from the recipe (soy sauce, tomato juice, vinegar, a spoonful of honey, squeezed garlic, spices) are combined in a saucepan. The peculiarity of this marinade is that it must first be boiled over low heat for 10 minutes.

2. To use the marinade as a sauce, let it brew in the refrigerator.

Marinade for chicken in soy sauce with tomatoes

Ingredients:

Tomatoes 6-7 pieces;

Spoon wine vinegar;

Onions - 2 pieces;

Bulgarian pepper;

Soy sauce;

Honey - 1 tbsp. spoon.

Cooking method:

1. Peel the onion from the husk and chop finely.

2. Release bell pepper from seeds and cut thin slices.

3. Tomatoes, pre-filled with boiling water, peel and survive in a bowl.

4. Garlic must be crushed and added to total mass marinade. For best effect homogeneity, you can mix the ingredients with a mixer.

5. Leave to marinate for several hours.

Marinade for chicken with mayonnaise and soy sauce

Ingredients:

Soy sauce - 30 ml;

Mayonnaise - 220 g;

Garlic - 1 clove;

Paprika - 1 teaspoon;

Black pepper.

Cooking method:

1. Pour mayonnaise into a deep bowl designed for further marinating meat.

2. Combine it with soy sauce, add black pepper and paprika.

3. Lubricate the chicken meat with the finished marinade and leave to languish in it for several hours.

Soy Sauce Chicken Marinade - Tricks and Tips

Never marinate meat in aluminum cookware, as it is oxidized under the influence of salts.

For a spicy spicy taste use ginger. He also possesses interesting property awaken the appetite.

Don't rush to add salt. Spices, spices, garlic will take on this mission.

Coriander in combination with other spices will favorably emphasize the exquisite taste of the dish.

If one of the components of your marinade is mustard, remember that it is not advisable to keep such a marinade for more than one hour.

Remember that soy sauce is quite salty and, most likely, you should not add salt separately to the marinade.

Before sending the meat to marinate, cover the bowl in which the chicken is located with a plate. Press lightly to form more juice.

A marinade can also be a sauce! After frying the fillet on both sides, add the marinade to the pan, bring the dish to a boil and simmer for a while until the marinade juice begins to decrease. You can add a little dry red wine or just water to the marinade. So the liquid evaporates even faster.

The pleasure of cooked chicken is doubled if marinating was the accompanying cooking step. Thanks to the marinade, the meat becomes incredibly tender, juicy and fragrant, acquiring the smell of spices. Fried or baked chicken is considered traditional dish neutral taste, so adding marinade will make it unusual and bright!

Bon appetit! Cook with pleasure!

Chicken in soy sauce is extremely easy to prepare, and the result will please you exquisite taste And the most tender meat. You can cook this dish in several variations, namely by roasting or baking in the oven. As the main ingredient, that is, poultry meat, you can take either a whole carcass (preferably not frozen, but the freshest and most chilled), or its individual parts. Each person, for sure, has his favorite "chicken places". Someone prefers the breast, someone is happy to nibble on the wings, and someone likes the drumsticks or thighs. But if you want chicken in soy sauce as a hot dish holiday table, then remember the culinary preferences of the guests or, in order not to miscalculate, take care of buying a whole chicken carcass.

chicken in creamy garlic sauce

Perfect for this dish chicken fillet. Take it in an amount of 800 g and cut into small pieces. Chop a medium onion into half rings and fry in vegetable oil until transparent. Add chicken fillet and fry until half cooked (15 minutes).

Finely chop a few sprigs of fresh herbs (dill, parsley). Grate two cloves of garlic on a fine grater or pass through a press. Mix 20% cream (200 ml) with garlic and herbs, add salt and pepper to taste. Pour the sauce over the chicken, bring to a boil and simmer the meat for small fire until ready, that is, another 15-20 minutes. Ready meal Sprinkle with grated cheese, cover and leave for a couple of minutes. After that, the dish can be laid out on plates.

Chicken in milk sauce

Thanks to the soft and sour taste for hot dishes, you will get the most tender chicken that will just melt in your mouth. For this recipe, you can take as a whole chicken carcass, pre-boiled, and chicken fillet. Preparing very quickly!

Boil the chicken carcass until tender and disassemble the meat into small pieces or chop the chicken fillet into small pieces. The resulting broth can be used to prepare a side dish. To do this, strain it with a fine sieve, bring to a boil and pour the amount of rice corresponding to the volume of liquid, that is, 2.5 cups of broth should be taken per glass of rice.

Mix 100 ml of broth (and you should still have it anyway) with the same amount of milk, bring to a boil and add 100 g of grated on a fine grater to the sauce hard cheese(for example, "Edama"). Stir. Dissolve starch in cold water(2 tablespoons of starch and the same amount of water) and pour into the milk-cheese mixture in a thin stream. On the smallest fire, cook the sauce until thickened, constantly stirring in a strictly clockwise direction, and not back and forth.

Squeeze the juice from half a lemon into a bowl and add a couple of tablespoons of sauce there. Stir and pour the lemon juice into the bowl with the rest of the sauce. Stir quickly, bring to a boil and remove from heat. IN milk sauce Lay out the chicken pieces and cover with a lid to keep the meat warm. Divide the hot dish between plates and garnish with rice and fresh vegetables.

Chicken in soy sauce turns out very juicy and tender. Eat different variations of this dish, we offer you only the best of them.

Chicken in soy sauce in a pan

400 g chicken breast free from skin and bones. Cut the fillet into strips. Spray 4 tbsp. spoons of marinade, let stand 10 minutes. Sprinkle 3 tbsp. l. potato starch, mix thoroughly. Chop 4 garlic cloves into slices. Heat the oil, put the chopped fillet with garlic. Fry with continuous stirring. Pour in after 5 minutes ½ tbsp. chicken broth. Sprinkle the cooked meat with roasted sesame seeds.

Chicken in soy sauce in the oven

Connect ½ tbsp. acetic acid and ½ st. marinade, 2 minced garlic cloves, add ground black pepper with bay leaf. Pour the mixture into 1.6 kg chicken thighs marinate for at least 60 minutes. During marinating, the thighs must be turned over several times. Bake for an hour in a calcined oven.

Chicken in soy sauce - recipe with photo

Boil 4 oranges. Pre-peel them, crumble into cubes, put in a container and pour a glass of water. Bring the mass to a boil, boil for 5 minutes on a very moderate flame. Pour in 4 tbsp. l. granulated sugar continue cooking for 5 minutes. Set aside to let the mixture cool. Peel, chop 4 garlic cloves, mix with 2.1 tbsp. l. mustard and 4.15 tbsp. l. soy sauce. Mix the mixture with orange juice. Divide 1.6 kg of chicken into pieces, fold into a baking dish, which must be oiled in advance. Turn on the oven, bake up to 200 degrees. Pour the marinade over the chicken pieces, bake for ¾ hours.

Recipe with sesame

Wash 500 g chicken fillet, dry, cut into medium pieces. Process the ginger root, rub to get crushed pulp. Connect 3 tbsp. l. sunflower oil, 2 tbsp. l. white sesame, chopped ginger, 4 tbsp. l. soy sauce. Put the chicken in marinade filling, mix thoroughly, rearrange in the refrigerator overnight. In the morning, heat the pan, fry the marinated meat.

Chicken in soy sauce with honey

Peel 2 garlic cloves, squeeze through a press. Grate the resulting slurry chicken pieces. Pour 1 kg of chicken with 60 ml of soy sauce, put 1 tsp. flower honey, stir, leave for half an hour to soak the meat. Transfer the chicken pieces to a baking dish, 45 minutes. send to the oven. Serve with chopped herbs.

Chicken in soy sauce in a slow cooker

Prepare marinade filling: grate lime zest, squeeze fruit juice, add 3 tbsp. spoons of soy sauce, black pepper, stir well. Add 6 to the mixture. chicken drumsticks, marinate 20 min. Transfer the contents to the multicooker bowl, set the “Baking” mode, fry until golden brown. Carefully pour in the remaining marinade, switch to the "Extinguishing" mode, cook for 60 minutes. Once the meat is ready, sprinkle it with sesame seeds.

Recipe with bell pepper

Chop 300 g of chicken into pieces, transfer to a frying pan, fry in butter. Chop into pieces Bell pepper. Add pepper to the chicken, cook until both ingredients are soft. Add garlic and 10 g of ginger. Pour in the marinade filling, stir quickly and cook for a couple more minutes. Serve with boiled rice groats.

Try and .

Option with vegetables

Required products:

Chicken meat - 410 g
- chili
- bulb
- carrot
- potatoes - 600 g
- garlic
- bulb
- cherry tomatoes - 10 pcs.
- spices
- garlic
- soy sauce

How to cook:

Crumble the chicken into small slices, transfer to a bowl, fill with soy sauce, mix with spices and crushed garlic. Marinate for a couple of hours. If there is very little time, leave it for at least 30 minutes. Take out the chicken, transfer to a baking bag. Chop the vegetables into slices, dip them in the marinade filling, put them in a bag, tie the edges of the bag, leaving a few holes. Heat up the oven and leave for about an hour. Transfer to a plate.

Recipe with tomato sauce

Wash 7 chicken drumsticks thoroughly, wipe dry with a towel, put in a bowl. Proceed to the preparation of the dressing: put a few tablespoons of tomato paste in a bowl, add chopped garlic, salt, season ground pepper. Pour the prepared mixture to the meat, stir. It will take about 15 minutes to marinate. Spread a baking sheet with sunflower oil, place on top of the drumsticks. Put the dish in the oven for baking at 200 degrees. Bake for 45 minutes. Make a side dish, serve.

Learn and.

white wine recipe

You will need:

Semi-sweet white wine - 50 ml
- sunflower oil - 3 tbsp. spoons
- breadcrumbs - 0.5 tbsp.
- soy sauce - 4 large spoons
- coarse salt
- fresh honey- a few tablespoons
- ground black pepper

Process chicken drumsticks: rinse in warm water, transfer to a deep container, fill with a mixture of sauce and semi-sweet wine. Keep the meat with the lid closed for a while for 60 minutes. The chicken will be well soaked, it will become fragrant and tender. After soaking, rub the product with ground pepper and salt, roll in breadcrumbs. Transfer the meat to the mold. Put the filled form in a preheated oven, bake at 200 degrees. In 50 minutes, the dish will be well fried, it will become tender and soft. In addition, make a side dish of cereals and vegetables.

Do and .

Filipino Recipe

Fry the chicken in olive oil turning it over regularly. The meat should brown evenly on all sides. In a separate container, pour 5 tbsp. spoons grape vinegar, mix with garlic, a pinch of salt, peppercorns, dark sauce and soy. Put the resulting mixture on a rather weak fire. As soon as the chicken is browned, pour in the marinade, cover with a lid and cook for half an hour. Pour an even larger spoonful of water into the pan, heat thoroughly, pour the contents into a gravy boat.

Spicy variant

Select a chicken weighing 1.3-1.7 kg, cut it into 16 pieces. Chop 3 onions into rings. Put the meat in a saucepan, add onion rings, pour water on top, bring to a boil, reduce heat, cook for 20 minutes. In a processor, chop the remaining onion, chilli and garlic. Heat the oil in a wok, fry the tomato paste. Remove from broth cooked chicken, transfer to a mass with spices, stir over high heat. Pour off 300 ml of broth. Stir in cloves and nutmeg. Add soy marinade, simmer for a couple of minutes, add the rest of the broth. Taste and add a little more salt and pepper if desired. Simmer uncovered for another 25 minutes. meat pieces should be soft. Transfer the chicken to a bowl, add red and green pepper chips on top. Rice groats are suitable for garnish.

How about you?

Variant with white sesame

Ginger root grate, select 1 large spoon. Mix with two big spoons white sesame seeds, 100 g soy dressing and 60 ml sunflower oil. Put the chopped chicken pieces into the resulting marinade, mix thoroughly, transfer to the refrigerator for at least a day. Preheat the stewpan, dip the marinated meat into it, fry until golden.

Chicken is one of the most favorite types of meat that is cooked in every family. One of better ways its preparation is pickling. The meat is tender, aromatic and very juicy. It can be served with boiled rice(or any other cereal), stewed vegetables, asparagus beans etc.

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 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 are best combined with chicken, mustard marinades, citrus marinades, marinades with honey, marinades based on fermented milk products, tomato marinades and marinades using wine. If you really want exotic, marinating chicken in coconut milk breathe in the scent of the tropics. 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 hyperacidity. If they are added, then in limited quantities to give the meat certain flavor notes. WITH chicken meat spices and herbs such as ground black pepper, paprika, turmeric, curry, cumin, ginger, oregano, basil, thyme, and rosemary pair well. 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 of 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 of 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 of 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 cloves of garlic
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,
1/2 teaspoon ground black pepper
1 pinch chili pepper (optional)
1 kg of 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 of chicken meat.

Cooking:
Pass garlic through a press and add to 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 of mustard,
2 teaspoons dried rosemary
2 teaspoons garlic powder
1 teaspoon salt
1.5 kg of 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 delicious sauce to the chicken, boiling it over low heat 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 onion
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 of orange juice,
2 tablespoons of vegetable oil,
1 tablespoon orange zest,
1 tablespoon of 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 bulbs
1/2 bunch dill,
1 tablespoon dried basil
1 tablespoon dried oregano
1 teaspoon coarse black pepper,
1 teaspoon salt
1 kg of chicken meat.

Cooking:
Pour the tomato juice into a bowl. 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!