Chicken skewers: the best soy sauce marinade recipes to keep the meat juicy. soy sauce marinade

Culinary Asian countries are quite popular not only among restaurant visitors. But also among ordinary housewives who cook at home for their family. Such dishes are appetizing and spicy in taste.

Cooking Asian-style chicken is not as difficult as many people think. The recipe will be based on spicy and salty soy sauce. He is actually a universal tool for cooking - and marinade, and sauce, and spices. Its use makes chicken pieces softer, and even skinny poultry will make an awesome dish. Marinated chicken in soy sauce in a pan is a simple dish, it cooks quickly, and it does not require special cash costs.

The recipe uses garlic cloves to complement the meat. If garlic is not at hand, feel free to replace it with chopped onions or sweet bell peppers. It also turns out delicious.

As a side dish for fried chicken, take homemade pickles, fresh vegetables, maybe even a light summer salad with fresh herbs, any boiled cereal or pasta.

This recipe is suitable not only for cooking chicken meat, but also for turkey meat, duck pieces or even pork.

Taste Info Second courses of poultry

Ingredients

• Chicken (thighs) - 1 kg;
• Garlic - 3 cloves;
• Soy sauce - 5-6 tbsp. l.;
• Sesame seeds - 2 tbsp. l.;
• Vegetable oil - 2 tbsp. l.

How to cook marinated chicken in soy sauce in a pan

Start with the meat first. Rinse the chicken. Dry lightly with a paper towel. Cut the meat from the bones, remove the skin. Cut the pulp into small pieces, put in a bowl. You can use whole chicken drumsticks or small thighs. Only their preparation according to the recipe will be a little longer.

Let's prepare the marinade. Peel the garlic cloves. Grind them into a puree. To do this, use a special press or blender. Add puree to chicken. If you do not want to add garlic to the dish, just crush the cloves with the flat side of the knife and send to the chicken. And when the teeth give up their aroma and essential oils, pull them out and do not use them further.

Pour in the soy sauce. Sprinkle sesame seeds - they should not be pre-roasted. After all, the chicken will be cooked in a pan anyway. Leave a little sesame seeds to decorate the finished dish. Please note that there is no salt in the recipe at all. The fact is that the marinade for chicken with soy sauce is already salty. This sauce has a pronounced salty flavor. Leave the chicken to marinate for about a quarter of an hour, maybe a little more.

Heat vegetable oil in a frying pan. Make the fire a little stronger than moderate. Arrange the meat pieces evenly in a single layer. Wait for the underside of the pieces to brown slightly. Flip them over to the other side. Turn heat down to minimum. Pour a little marinade in which there were pieces. Let them simmer. If you make the burner too hot, the meat may burn. Therefore, it is better to simmer over low heat, but until cooked. And if you close the lid of the pan when stewing, the marinated chicken pieces will seem to languish. And they will be softer.

Then add the soy marinade again - use up all the liquid. First, simmer until the liquid has evaporated, and then fry the chicken until cooked through.

While still hot, place the chicken pieces in soy sauce from the pan onto a plate. Sprinkle with remaining sesame seeds, if desired. They are white and perfectly create an appetizing contrast of colors with dark brown golden chicken. You can add fresh chopped herbs or a couple of pinches of dried herbs to decorate the dish.

Cooking Tips

• The recipe is suitable not only for cooking chicken pieces in small slices, but also for fillet steaks. Just beat them a little before marinating with garlic.
• In the marinade for chicken, along with soy sauce and garlic, it is permissible to add a dessert spoon of bee honey and dry white wine. The taste of food will be spicier and more aromatic. All alcohol will quickly evaporate during frying in a pan, only its bouquet will remain.
• Also try to cook delicious.

When preparing kebabs, no one wants to lose face, so everyone tries to marinate the meat as best as possible. Someone chooses the most traditional marinade recipes, someone is looking for something new and unusual. Barbecue marinade with soy sauce can hardly be called a classic, but at the same time, today it is one of the most popular. Its advantages include the ability to marinate meat for barbecue quickly enough. In addition, such a marinade will cost inexpensively, it is one of the most affordable. At the same time, there are several options for marinade with soy sauce, which allows you to choose the right one for the type of meat that is used, as well as choose the composition for every taste.

Cooking features

Marinade for barbecue with soy sauce is easy to prepare, it does not require inaccessible ingredients and excessive skill. However, knowing a few rules is necessary. Otherwise, the taste of the finished barbecue may not meet your expectations.

• Soy sauce is salty, so salt is not put in the marinade when using it. If you use complex seasonings, choose those that do not include salt. In addition, use the sauce itself only in the amount indicated in the recipe: if you pour too much sauce, the kebab will be salty.
• Soy sauce itself softens meat fibers quite well, so it does not need any addition. But still, in most cases, spices, herbs, herbs, as well as acidic foods are added to the marinade, which speed up the pickling process. Most often this is wine or lemon juice, but there may be other ingredients.
• Meat marinated with soy sauce marinates quickly, but not instantly. Pork can be fried after 3-4 hours, for lamb and beef this time should be increased, for chicken or turkey - reduced. A more accurate pickling time is usually indicated in a specific recipe.
• If the marinade contains acidic foods, you can not choose an aluminum container for pickling. The reason is that when aluminum comes into contact with acid, harmful substances are released. Preference should be given to glass, ceramics, stainless steel. Enamelware is also suitable for these purposes.
• If you plan to keep the meat in the marinade for a long time, then it is better to put it in the refrigerator.
• The meat for barbecue is marinated already cut into pieces of the desired size.
• Important for the preparation of a delicious barbecue is not only the composition of the marinade, but also the quality of the meat itself. You need to know that barbecue is not made from frozen meat. The meat of a young animal is always more tender than an old one.

There are a lot of recipes for marinade with soy sauce. Of these, it is not difficult to choose the one that is right for your meat.

Easy Soy Sauce Marinade Recipe

• meat (any suitable for barbecue) - 1 kg;
• onions - 0.5 kg;
• seasoning for barbecue - to taste;
• soy sauce - 100 ml.

Cooking method:

• Prepare the meat. To do this, you must first wash it well and dry it with napkins. Then remove the film, veins. The pulp is cut into pieces about the size of two matchboxes placed on top of each other.
• Sprinkle meat with seasonings and stir.
• Peel the onions, cut them into thin half rings. Squeeze the onion with your hands so that the juice begins to stand out from it.
• Put the onion in the bowl with the meat for the kebab.
• Pour the meat with soy sauce, mix well.

Pork in soy sauce should be marinated for 3 hours, lamb - 4 hours, beef - 6 hours. Poultry meat can be fried as early as 2 hours after placing it in the marinade.

Marinade with soy sauce for beef

• beef - 1 kg;
• soy sauce - 100 ml;
• tomato juice - 0.2 l;
• onions - 0.25 kg;
• garlic - 2 cloves;
• vegetable oil - 50 ml;
• spices - to taste.

Cooking method:

• Wash the veal tenderloin. Remove the film. Cut across the fibers into pieces about 4 cm thick. Place in a bag and beat lightly.
• Rub with chopped spices.
• Peel the onion and cut into small pieces.
• Pass the garlic through a press.
• Combine thick tomato juice (unsalted), soy sauce, onion, garlic and olive oil.
• Pour the mixture over the meat and refrigerate overnight (about 6 hours).

If you want to marinate the beef quickly, then you can add kiwi to the marinade by chopping it with a knife or using a blender.

Marinade with soy sauce for chicken or turkey

• chicken or turkey fillet - 1 kg;
• onions - 150 g;
• soy sauce - 60 ml;
• garlic - 2 cloves;
• honey - 100 ml;
• dried basil - 10 g;
• seasoning for chicken - to taste.

Cooking method:

• Wash the poultry meat and dry with a towel. Cut into pieces about 4-5 cm.
• Mix chicken seasoning with dried basil.
• Chop the garlic with a knife and add to the spicy mixture, mix.
• Pour the mixture into the bowl with the chicken or turkey pieces, stir until the spices coat each piece.
• Melt honey so that it becomes completely liquid.
• Pour soy sauce into honey, mix.
• Onion cut into half rings. Squeeze it to extract juice, mix with poultry meat.
• Transfer the meat to a bowl with the honey-soy marinade. Mix everything well so that the marinade covers all the pieces.

Marinate chicken in a marinade with soy sauce prepared according to this recipe for 1.5 hours, turkey meat - 2 hours.

Marinade with soy sauce for pork or lamb

• pork or lamb - 1 kg;
• soy sauce - 100 ml;
• lemon juice - 100 ml;
• mustard - 50 ml;
• garlic - 5 cloves;
• herbs - to taste.

Cooking method:

• Pass the garlic through a press and mix with mustard.
• Add soy sauce and lemon juice to the mustard. Stir.
• Prepare the meat, cut into pieces of about 50 g.
• Sprinkle with herbs, stir.
• Pour in the marinade, mix well again.

It is enough to keep the meat in this marinade before frying for three hours. It can marinate not only meat, but also fish. The recipe will be the same, only 50 ml of olive oil will need to be added to the rest of the ingredients. The spices will also be different.

Marinade for barbecue with soy sauce and mayonnaise

• meat - 1 kg;
• soy sauce - 60 ml;
• mayonnaise - 0.2 l;
• onions - 0.3 kg;
• seasonings - to taste.

Cooking method:

• Prepare the meat by cutting into 4-5 cm pieces.
• Cut the onion into large rings, after peeling it.
• Put onions in a container with meat, add seasonings, pour in soy sauce and squeeze out mayonnaise. Mix everything well with your hands.

The marinade is suitable for any meat, especially lean. Chicken will be ready for frying in an hour, pork in 2 hours, beef or lamb will have to be marinated a little more (4-6 hours).

Marinade for barbecue with soy sauce is almost universal. It allows you to cook a delicious and juicy kebab from any meat, and you don’t need to wait a very long time until it marinates.

Most hostesses consider oven-baked chicken to be the perfect solution for a festive table or weekend menu. The combination of ease of preparation and excellent taste has long made this dish a favorite for almost every family. To prevent the bird from cooking the same way, change the chicken marinade in the oven each time. Find out more recipes on how to use seasoning to make poultry meat juicy and cooked.

How to marinate chicken for roasting in the oven

What needs to be done so that the cooked dish is not only fragrant and attractive in appearance, but also becomes unsurpassed in taste? A few little secrets of marinade preparation will help ensure that dietary poultry meat baked in a hot oven is juicy and tender. This information is useful to any hostess, both beginners and experienced. Remember a few basic rules for cooking chicken:

• Chicken meat should be perfectly fresh, slightly chilled, without prior freezing. The remains of feathers on the skin are unacceptable.
• Marinating time depends on the weight of the carcass or portioned pieces of meat. It is better to marinate a whole bird for several hours (up to 8), be sure to put it in a cool place. Small pieces are marinated for 1-3 hours.
• The correct addition of salt will help to avoid the stiffness of the meat. Marinated chicken is never salted at the initial stage of soaking with the mixture, it is better to do this 5-10 minutes before it goes into a hot oven. Keep in mind that some marinades already contain salt in their composition: where soy sauce appears, additional salt is excluded.

When preparing marinade for chicken in the oven, the following spices are suitable:

• Paprika red, black ground. They give a special piquancy and dosed sharpness. Used in all marinades.
• Turmeric, curry. Indian spices, when added, the chicken acquires not only a specific interesting taste, but also becomes covered with a beautiful golden crust.
• Nutmeg. The spice will go well if the bird is baked with mushrooms and cheese. Enhances the bright taste of each component.
• Herb sage, basil, thyme, rosemary. Herbs are used both dried and fresh, as an additional component to the marinade. With the addition of herbs, the meat acquires an interesting shade of taste.

Marinade step by step recipes

A variety of cooked delicious chicken marinades in the oven will help you experience new taste sensations. According to the same recipes, marinated poultry can be grilled, additionally using tomato ketchup. Poultry meat cooked on a barbecue, seasoned not only with a marinade mixture and spices, but also with smoke, will not leave anyone indifferent. Check out the most interesting recipes for marinated chicken.

With soy sauce

Ingredients per serving:

• soy sauce - 1 tbsp. l.;
• good vegetable oil (olive, a mixture of sunflower with it, corn) - 3 tbsp. l.;
• ground black pepper, basil, coriander - in a spoon (tea).

Cooking:

1. Combine oil and soy product, shake well several times.
2. Use your favorite spices, also mix, leave for a couple of minutes so that they give up their flavor.
3. Place chicken meat inside the container for 1-2 hours without a refrigerator.
4. Spread the chicken pieces on a baking sheet, pour the rest of the marinade on top of the meat.

Marinade for chicken fillet

A classic and beloved composition by housewives in different countries. For him, take without violating the proportions:

• mustard (spicy, Dijon, honey) - 25-30 g;
• sour cream (10-15% fatter is not worth it) - 40-50 g;
• soy sauce without flavors - 50-65 ml.

Cooking:

1. Mix all marinade ingredients well with a whisk.
2. Cut the chicken breast into portions and put in the mixture for an hour.
3. Salt does not need to be added.
4. After baking, the chicken fillet is not spicy with a delicate taste.

With honey

Sweet spicy composition, prepare for it in advance:

• natural honey (liquid) - 2 tbsp. l.;
• lemon juice - 1 pc.;
• low-fat sour cream or mayonnaise - 2 tablespoons (tablespoons);
• a mixture of ground peppers - 1 teaspoon (tea).

Cooking:

1. Squeeze the juice of one lemon into a container.
2. Honey, if it is very thick, warm a little, add to the juice.
3. After adding sour cream (mayonnaise), salt to taste, peppers, mix everything intensively.
4. An hour and a half is enough to soak the meat with a sour cream-honey mixture.

With vinegar

The sour taste will not harm the chicken, it will make the meat more tender. Use natural products:

• apple or wine vinegar and water - 100 g each;
• ground pepper (black, red) - 0.5 tsp each;
• dried Provence herbs - 2 tsp;
• vegetable oil - 2 tbsp. l.

Cooking:

1. Mix equal proportions of water and vinegar.
2. Add spices, mix.
3. Put the chicken in the vinegar marinade for 2.5-3 hours, pressing down on top for oppression.
4. Before sending to the oven, grease the surface of the meat with oil.

From sour cream

A gentle marinade from a fermented milk product, for it you need:

• sour cream (preferably low-fat) - 200-250 ml;
• curry seasoning, ground paprika - to taste;
• onion - 2-3 pcs.

Cooking:

1. Peel the onion, cut into half rings or slices.
2. Mix sour cream with seasonings, onions, add a little salt.
3. Immerse the chicken pieces in the sour cream marinade for 15-20 hours, sending the container to the refrigerator shelf.

from mayonnaise

It is believed that mayonnaise is harmful, but in this marinade it will play an excellent role by softening the meat. You will need:

• low-fat mayonnaise - 100-130 g;
• garlic - 2-3 cloves;
• seasonings, salt (a little) - to taste.

Cooking:

1. Peel the garlic and squeeze through the garlic press, mixing with salt and spices that you prefer.
2. Add mayonnaise to a bowl and mix everything.
3. Marinate at room temperature for up to two hours, at a reduced refrigerator temperature to 2-6 degrees, you can leave a bowl of chicken and marinade for up to 8-10 hours.

with mustard

Wine mustard mixture will turn the chicken into a masterpiece of culinary art. Take:

• mustard - 1 tablespoon;
• dry white wine - 200-220 ml;
• ground pepper black, red, pink - only one and a half teaspoons;
• extra virgin olive oil - 2 tbsp. l.

Cooking:

1. Coat the chicken carcass or portioned pieces with mustard and let stand for 10-15 minutes.
2. Combine white wine, oil, spices, shake.
3. Put the mustard chicken in the marinade mixture for 1-1.5 hours.

On kefir for chicken

A delicate taste of meat is guaranteed, for the marinade you need to have:

• fat-free kefir - 2 cups;
• lemon - 1 pc.;
• onion - 1 head;
• garlic - 3-4 cloves;
• thyme, salt, ground black pepper - 1 tsp each.

Cooking:

1. Pieces of chicken (legs, thighs, wings, breast) or a whole carcass stuffed with garlic, cut into thin long pieces.
2. Squeeze the juice of half a lemon, mix it with salt, spices.
3. Add all the ingredients to kefir, put the chicken there.
4. For the best taste, pickling should last at least 6-10 hours (depending on the size of the servings) on the shelf of the refrigerator.

Video recipes for delicious chicken marinades

To prepare a marinade for chicken skewers, and then bake the meat on the grill or cook the carcass in the kitchen in the oven, you do not need a lot of knowledge and skills. Easy, affordable, quick recipes for making delicious marinade mixtures, including dietary ones, are offered in the video. They will help diversify everyday and festive chicken dishes for housewives.

Original components such as honey, juice and zest of various citrus fruits, herbs (Provencal, Italian), garlic and pepper mixtures, when combined in different versions, give unique aromas and rich taste. Adding onion, soy sauce to the marinade mixture helps to make the meat tender and soft, reducing cooking time to a minimum. Watch the video carefully and try the wonderful chicken recipes in practice in many ways.

Spicy marinade for caramelized chicken

Marinade for chicken wings

With orange peel

Easy Marinade Recipe

There is nothing easier than chicken meat cooked in the oven: just marinate the product and send it to bake for 50-60 minutes, and the appetizing dish is ready. It remains only to come up with a quick side dish for him, with which there are usually no problems. But the choice of marinade often causes certain difficulties: apart from traditional mayonnaise and tomato paste, nothing usually comes to mind, but you can pick up more than 100 interesting ideas for chicken!

Marinade for grilled chicken, recipe, as in the store

Most often, meat is marinated not before traditional baking, but before it is processed with live fire or using the “grill” mode in the oven. And the standard of the finished dish is often what is served in restaurants or can be purchased in a store with a personal kitchen. Therefore, the marinade recipe for grilled chicken is in the greatest demand as in the store, and it is not at all difficult to implement it at home. The highlight is in the concentration of all the components that will have to create a crispy shell on the finished meat.

• Boiled warm water - 1 l
• Salt or sea salt - 9 tbsp.
• Ground garlic - 2 tsp
• Ground paprika - 1 tsp
• Ground black pepper - 1 tsp

Cooking:

1. Salt dissolves in warm water, for which you may have to slightly warm the liquid (up to 65-70 degrees), since sea salt is more difficult to dissolve than regular finely ground salt. Then you need to wait until the water cools down to room temperature again, after which the chicken is soaked in the finished salt infusion for 8-10 hours - it is optimal to pour meat over it overnight.
2. In the morning, the chicken is removed from the marinade bowl, rubbed with a mixture of peppers and garlic, and then grilled in the oven or over a fire.
3. If you need to cook chicken like in a store, but have only 2-3 hours of free time, marinate it for 1.5-2 hours, then grate 1 tbsp first. salt (per whole bird), then - pepper, paprika and garlic. And to preserve soft meat with a crispy crust, the chicken should be doused with warm water every 10-15 minutes.

Marinade for chicken with soy sauce and honey

Among the classic marinade recipes for chicken in the oven, those based on honey are the most popular. Especially often you can find various variations of chicken wings in honey. If you add soy sauce to this central component, which makes the meat tender, as well as ginger for spice, the dish will turn out not only light, but also improves metabolism, which has a positive effect on the figure and well-being. This chicken can be cooked at least every day.

• Soy sauce - 7 tbsp.
• Liquid flower honey - 3 tbsp.
• Ground ginger - 2 tsp
• Sesame - 1 tbsp
• Saffron - 1 tsp

Cooking:

1. Honey is heated in a small bowl so that it becomes completely liquid (this is especially important when working with a candied product), sesame seeds and saffron are poured into it, after which they are simmered over low heat for 1-1.5 minutes. If you use ginger root, you need to cut it into slices and throw it here, but after the warm-up procedure, the slices are thrown away.
2. Soy sauce and ground ginger are combined in a large container, then cooled liquid honey with spices is added. All components are mixed, and pieces of washed chicken are laid in them. Keep them in this marinade with soy sauce and honey for 45-60 minutes.
3. When using such a marinade, the chicken in the oven turns out to be crispy, as if baked in glaze, and to enhance the effect, some cooks advise sprinkling ground nuts on the meat before it is sent to the oven. Pine nuts or walnuts are best suited for this.

Marinade for chicken with honey and mustard

However, only sweet marinades and sauces are not always obtained on the basis of honey. If you dilute it with spicy mustard, add rice wine, lemon juice or balsamic vinegar, a few hot spices and onion rings as an accent, the chicken will turn out to be an amazing savory snack. Exotics can be added by replacing lemon with lime.

• Liquid honey - 4 tbsp.
• Mustard beans - 75 g
• Lemon or lime juice - 50 ml
• Onion - 1 pc.
• Thyme - 1 tsp
• Rosemary - 1 tsp
• Chili pepper - 1 pc.
• Olive oil - 2 tbsp.

Cooking:

1. Olive oil is heated in a frying pan, where it is necessary to throw a pod of hot pepper and ground rosemary (you can use sprigs). Keep the oil with spices on low heat for 2-3 minutes, then squeeze the citrus juice there, increase the power to medium, wait another 1-2 minutes. and remove from the stove.
2. In a large bowl, mix liquid honey, grain mustard and thyme, gradually add the liquid from the pan and the chili peppers fried in it. Marinate the chicken in this composition, leave for 3-4 hours.
3. Before baking in a marinade with honey and mustard, the chicken should be covered with chopped onion rings, and the pepper pod should be discarded. The marinade itself can be poured into the same container where the meat will be cooked. Foreign chefs recommend smearing pieces of black bread with the remnants of the marinade and drying them in the oven - you get excellent savory crackers for the same chicken or meat broth.

Universal marinade for chicken in the oven

Marinades for poultry based on honey, vinegar or fruit and berry pomace are, of course, interesting, but not everyone will like them, since they are designed for certain taste preferences. In addition, because of them, it is often necessary to select a certain side dish that will not argue with the central taste. For this reason, it is always worth having a recipe for a universal vegetable oil-based marinade in your cookbook notebook. The volume of ingredients is indicated for a whole bird carcass.

• Olive oil - 3 tbsp.
• Coarse sea salt - 2 tsp
• Marjoram - 1 tbsp.
• Turmeric - ½- tbsp.
• Sugar - 1 tbsp;
• Apple cider vinegar - 1 tsp

Cooking:

1. Olive oil with sugar is heated (not hot!) in a small container, stirred until the sugar crystals are completely dissolved. The bowl is removed from the stove, the mixture cools.
2. Apple cider vinegar is combined with the prepared mass, turmeric and marjoram are poured into the same stream, the marinade is mixed so that the spices are evenly distributed throughout the liquid.
3. The chicken must be soaked in the resulting marinade for at least 30 minutes. After that, the meat is rubbed with salt and baked in the oven.
4. The marinade time for the chicken depends on which part of the bird you use: the wings usually take 30 minutes, but the thighs and drumsticks are soaked for 1-1.5 hours. The breast marinates the longest (2-3 hours) and the whole carcass which is often left overnight. When soaking for a long time, be sure to put the bowl in the refrigerator to keep it fresh.

In addition to the above marinade recipes for chicken in the oven, you can always use the traditional combination of vegetable oil and spices. In particular, olive oil works perfectly with rosemary and basil, sesame oil with nutmeg and turmeric, sunflower oil with any kind of pepper. And exotic lovers can be offered to marinate chicken in fresh fruit or berry juice.

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10 chicken marinade recipes!

If you want to always be in shape - eat chicken. Tired of bland chicken breast? Marinate poultry so that it tastes better than beef and even pork!

Personally, we have long abandoned heavy meat, the benefits of which no one has proven, so we eat exclusively poultry. It is not deposited at the waist, it is an easily digestible protein and invaluable polyunsaturated fatty acids, a huge amount of vitamins and minerals that make us slimmer, healthier and younger.

How to marinate chicken: 6 rules:

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

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

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

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

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

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

Juicy baked chicken with a beautiful crust as advertised - really real! This is the best way to roast poultry. Honey paired with French mustard adds a light, savory sweetness, while the mix of herbs, garlic, and lemon makes for a terrific aroma. Prepare two, or better, three servings at once. Honey chicken never stays on the table!

And take super-budget wings to the dacha and be sure to cook them on the grill.

150 g liquid honey

100 g French grain mustard

2 tbsp olive oil

5-7 garlic cloves

1 bunch of parsley

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

2. Marinate the chicken for 3-6 hours.

3. The finished bird must be baked along with the lemon peels that make up the composition.

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

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

1 st. natural yogurt (can be replaced with kefir or even fermented baked milk)

1 tbsp lemon juice

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

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

2 tbsp olive oil

ground red pepper - to taste

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

2. Pour the legs, thighs, wings or breast (or all at once) with orange juice and leave for 15-20 minutes.

3. Combine honey, oil, curry, pepper. Mix into a homogeneous mass.

4. Marinate the chicken for 2-4 hours.

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

Hot chicken for thrill seekers. Poultry cooked in this marinade goes perfectly with fresh vegetable salad and tomato juice. Best when cooked on skewers, in a home smoker, or on the grill.

150 ml soy sauce

1 bunch green onions

2 tsp red ground pepper

1 head of garlic

5-7 cm ginger root

1. Finely chop the green onion.

2. Garlic and ginger grate on a fine grater.

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

4. Mix all ingredients.

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

6. Leave in the refrigerator overnight. Salt as needed at the very end of cooking.

Chic and shine! And shine - in the truest sense of the word! Divine glazed chicken will become the most luxurious dish on your table. The marinade is especially good for roasting chicken drumsticks and wings, but a whole chicken will also blow everyone away.

150 ml soy sauce

5-7 cm ginger root

3 garlic cloves

1 tbsp provencal herbs

1 pinch of pepper

1. Ginger grate on a fine grater.

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

3. Mix all the ingredients into a homogeneous mass.

4. On minimum heat, bring to a boil and boil for 4-5 minutes, cool.

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

6. Put in an oven preheated to 180ºС, bake for 15 minutes and brush with sauce again.

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

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

5 tbsp low-fat sour cream

3 tbsp soy sauce

1 tbsp Russian mustard

1 tbsp dry provencal herbs

2 tsp ground ginger

1. Combine all the ingredients and beat with a fork into a homogeneous mass.

2. Wash and dry the chicken.

3. Marinate the chicken for at least 2 hours.

4. Put the pieces in a mold and bake in an oven preheated to 180ºС until cooked.

5. During cooking, periodically brush with the rest of the marinade.

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

Bake until crispy.

The secret to this amazing citrus marinade is the addition of herbs and spices that give the bird a rich, intense flavor. Only juicy chicken and nothing more! The marinade is ideal for roasting chicken meat in a sleeve or on a grill.

5-7 garlic cloves

1 tbsp allspice peas

3 tbsp olive oil

1 small bunch rosemary (dry can be substituted)

1. Peel and crush the garlic with a knife.

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

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

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

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

The combination of spicy herbs with garlic and paprika creates a wonderful marinade for cooking the most tender chicken in its own juice. Thick fragrant gravy and soft chicken meat goes well with any side dish - from simple buckwheat porridge to trendy pasta.

1 st. thick tomato juice

2 tbsp olive oil

1 tbsp ground paprika

5 garlic cloves

1 bunch basil

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

2. Marinate the chicken for 2-4 hours.

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

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

A simple and reliable, homemade and so understandable kvass marinade will give your chicken a pleasant aroma of rye bread. And do not forget a lot of fresh herbs and homemade vegetables!

400 ml bread kvass (ideally homemade)

2 tbsp Russian mustard

5-7 garlic cloves

1 bunch of any greens

1 pinch of pepper

1. Chop the garlic, finely chop the greens.

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

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

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

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

300 ml dessert red wine

100 g pitted prunes

salt, pepper - to taste

1. Cut prunes and onions into rings.

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

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

4. During the marinating process, stir occasionally. Salt at the end of cooking or just before serving.

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Marinade for chicken: popular recipes with photos

Important pickling rules:

2. Do not use mayonnaise for pickling. It allows the dish to cook faster, but at the same time kills its natural taste. In addition, acetic acid is present in mayonnaise. During baking, it gives the fibers rigidity, they acquire a bitter aftertaste.

3. If the marinating time is more than 2 hours, then leave the meat in the refrigerator.

4. The simplest version of marinade sauce is vegetable oil mixed with several types of spices. Coat the meat with the sauce and let stand for several hours. Olive oil goes well with paprika, basil, hot spices.

5. Salt is better not to use. If you cannot refuse it, salt it correctly - 10 minutes before the carcass goes into the oven. This is necessary so that the meat fibers do not become dry and hard.

How to choose spices:

2. Herbs - sage, rosemary, thyme, mint, basil, marjoram. These herbs pair well with coriander and ginger. You can use herbs individually or create an original "mix".

3. Curry is a great choice for marinating chicken meat. This is not just an herb, but a rich combination of spices: thyme, coriander, hot pepper, mustard, nutmeg.

4. Turmeric is an Indian spice with a special flavor. It must be used very carefully.

5. Nutmeg is a good solution if the recipe includes mushrooms and cheese.

Marinade for chicken in the oven

1. Spicy Asian sauce. Combine juice from half a lemon with two tablespoons of granulated sugar, 1.1 tbsp. a spoonful of salt and olive oil. Through the press, turn 5 garlic cloves, fold into the main mass. Ginger root 5 cm long, peel, cut, put in the sauce, add 2 tbsp. lime juice and soy sauce, sprinkle with black pepper.

2. Wine-mustard. According to 1.2 Art. l. mustard and malic acid dilute glasses of dry white wine. Enter a spoonful of salt, 1/3 tsp. black pepper. Vinegar with wine will make the meat soft and tender.

3. Kefir. To prepare, use the juice of half a lemon, 4 garlic cloves, a pinch of salt, ½ tsp. dried rosemary and ground pepper, a pinch of salt. Rosemary and lemon will give the meat an amazing taste and aroma. Mix with a drop of Tabasco sauce, ½ tsp. black pepper and thyme. Chop up half an onion. At the end, enter 2 tsp. salt.

Marinade for chicken with soy sauce

2 tsp melted honey, combine with 1 tsp. soy sauce and 3 tbsp. spoons of sunflower oil. Sprinkle with basil and coriander, black pepper, stir. Marinate the meat and bake it in the oven. Honey will give the chicken a sweetish aftertaste and a beautiful golden crust.

- ginger powder - 5 g

- chopped garlic - 2 pcs.

- teriyaki sauce - 6.1 tbsp. spoons

Delicious chicken marinade

If you want to use less oil during frying, you can include yogurt in the marinade. For this you will need:

- a tablespoon of ketchup

- 50 g ginger powder

- chopped garlic - 2 cloves

- 2 jars of yogurt

- sunflower oil - 1.1 tbsp. l.

Chicken marinade sauce

- tequila, lime juice - 1.1 tbsp. l.

- a teaspoon of paprika

- garlic clove - 6 pcs.

Marinade for chicken in the oven

- soy sauce, sesame seeds - 4.2 tbsp. l.

- soy sauce - 65 ml

- rice vinegar, honey - 30 g each

- orange juice (from one fruit)

- sesame oil - 1.2 tsp

- a large spoonful of mustard

- red onion - 2 pcs.

- olive oil - one tablespoon (tablespoon)

- grated ginger - to taste

- a pinch of cayenne pepper

- ground paprika - 2 tsp

- chopped parsley - 0.25 tbsp.

- chopped garlic - a couple of dessert spoons

- mustard - a large spoon

- a mixture of Provence herbs

- lemon juice - 2 tbsp. spoons

- butter, spicy sauce - 3.2 tbsp. l.

supy-salaty.ru

How to cook chicken in soy sauce in the oven

This dish can truly be called special, because it surprisingly easily combines excellent taste, simplicity and high speed of preparation. Chicken in soy sauce in the oven will be a wonderful treat for dinner, a hearty snack for the festive table, and just the dish that you want to cook more than once.

If you stock up on a couple of recipes for its preparation, then you will definitely never “hit your face in the dirt”, because it will become your signature dish for all occasions.

Chicken marinated in soy sauce in the oven

Ingredients

• Chicken thighs - 2 pcs. + -
• Garlic - 3 cloves + -
• Ground black pepper - to taste + -
• Soy sauce - 4 tablespoons + -
• Salt - to taste + -

How to stew chicken marinated in soy sauce

We are the first to try the classic recipe for marinated chicken baked in the oven. The total cooking time for this recipe is 1 hour 20 minutes. To slightly diversify the taste of chicken hams, we will flavor them with a small amount of spices.

Special requirements are put forward for spices (they will be discussed in the article a little later), so absolutely any will not work for cooking. So that you do not wonder how and what to add, we advise you to immediately pay attention to the combination of fragrant garlic and ground black pepper.

How to marinate chicken in soy sauce

• We cut the hams into 2 parts, place them in a deep container with soy sauce, sprinkle the chicken with chopped garlic and ground pepper.

• Marinate chicken in soy sauce for 15-20 minutes.

Braised chicken with soy sauce in the oven

• Next, put the pickled hams in a refractory dish, cover it with foil and place in an oven preheated to 200 degrees for 50 minutes.
• 10 minutes before the end of cooking, remove the foil so that our chicken can brown and acquire a delicious crisp.

Everything - marinated chicken in soy sauce, baked in the oven, is ready. Serve it hot with any side dish (stewed, boiled, fried potatoes; boiled rice; fresh salad, vegetables, etc.).

Chicken stewed in soy sauce: recipe with potatoes

Whole chicken in the oven in soy sauce, cooked with potatoes, is a treat no less refined and tasty than a single-baked chicken fillet or ham. The advantage of this preparation is the fact that the chicken side dish is cooked simultaneously with it.

To diversify the taste of the dish, we will add honey to the soy sauce, thereby making one of the most salty sauces in the world, a little sweeter. In a word, be sure to try this recipe, you will not have to regret the efforts expended.

Ingredients

• Chicken (whole carcass) - 1 pc.;
• Soy sauce - 1 tbsp;
• Potatoes - 4-5 pcs.;
• Salt - to taste;
• Honey - 1 tsp;
• Black ground pepper - to taste.

How to stew chicken in soy sauce with potatoes

Marinate poultry in soy sauce

1. We wash the carcass under running cold water.
2. Cut it in half with a sharp knife in the center of the sternum. Rub chicken on all sides with salt and pepper.
3. Mix honey with soy sauce, mix everything thoroughly to get a homogeneous mass.
4. With the resulting mixture, once again rub the chicken carcass on all sides. Thanks to this, when baking, the chicken will be covered with a ruddy-golden crust and will not lose its juiciness.

We bake marinated chicken in our own juice

1. Lay the bird on a baking sheet with its back up.
2. My potatoes, peel. Cut each potato in half and rub the halves (at the cut point) with salt.
3. Arrange the salty potato halves (cut side down) on a baking sheet right around the chicken.
4. Lubricate the top of the potato with vegetable oil, this will allow it not to “dry” when stewing.
5. We heat the oven to 200 degrees, put a baking sheet in it with a future hot snack for 50-60 minutes.

10. When you see that the potatoes are softened, check if the chicken is still ready. Checking the readiness of the dish is simple, and you can do this with a knife: pierce the place that is right behind the wing with it, if the meat does not bleed, then it's ready. It is very important not to overdo the chicken in the oven, otherwise it will become "dry".

Before serving, cut the chicken baked in soy sauce into portions and serve them along with the baked potatoes on the table. In addition, it is not necessary to serve any ingredients, the appetizer is quite self-sufficient. Excess products and additives will only spoil its taste.

The only thing that does not hurt is a little finely chopped garlic or herbs, but it is not necessary to add them.

Should You Add Spices to Chicken?

Many chefs argue - are spices really necessary for chicken baked in salty sauce? As a rule, when cooking meat, 1-2 spices are always used, or even a mixture of spices.

• However, for stewed chicken in sauce, it is better not to take ingredients with a pronounced spicy taste (especially if the recipe includes the addition of honey).

• Therefore, if you want to embellish the taste of your treat a little, then take lemon juice, garlic, ground black pepper or any other spices for cooking, the taste and smell of which do not interrupt, but subtly emphasize the main taste of the dish.

With simple yet effective tips and recipes, you can always quickly cook a miracle dish called "chicken in soy sauce in the oven." Incredible taste, heady aroma and crispy crust - this is what will not let you and your tasters forget about the treat for a very long time.

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tvoi-povarenok.ru

How to marinate chicken in 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 complete dishes. But I used the best marinade for chicken in the oven and in the pan in two versions of the dishes, which will be discussed.

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 meats - 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 tbsp.
• 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 such an easy and fast process, so 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 unrefined oil for such a marinade. 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 chicken parts in a 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 smaller 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. I made a 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 love this simple and delicious marinade recipe: soy sauce + vinegar + sunflower oil. And it is very easy to remember, since 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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