How long to fry marinated chicken in a pan. Fried Chicken - The Best Recipes

Chicken can always be cooked in different ways, changing only the marinade. It can resemble Peking duck, be spicy and spicy, resemble barbecue or be sweet. You can experiment with marinating sauces endlessly! But what is the best way to marinate chicken for baking in the oven so that it turns out juicy and bakes very quickly? We present the best selection!

Vinegar not only gives the meat a pleasant sourness, but also makes the meat more tender, softening the fibers. If everything is done correctly, the proportions are observed, then the bird tastes like a barbecue, especially if you add an onion to the marinade.

For cooking you will need:

• Vinegar 9% - 4 tablespoons
• Water - 200 ml.
• Salt, pepper - to taste.
• Vegetable oil - 2 tbsp.
• Onion - one large head.
• Any spices to taste.

Mix water, vinegar, oil, spices, salt. We dip the chicken pieces into it (if you plan to bake the whole carcass, prepare the marinade 2 times more). For a quick result, uniform impregnation of all pieces of meat, you can press down the meat with any oppression. The preparation time for baking is 3 hours, but you can safely leave it all night.

Fans of a healthy lifestyle can always replace ordinary store-bought vinegar with natural apple or wine vinegar. You can also always increase its amount to make the sourness more pronounced. But, as practice shows, vinegar disappears during the baking process, leaving only a slight “reminder” of itself in the form of a pleasant aftertaste.

Honey Soy Sauce

Honey combined with soy sauce gives the meat a unique taste. After baking, the chicken has a golden caramel crust, and it is honey that gives it. In such a marinade, you can prepare wings, thighs, legs, and the ideal cooking method is on an open fire or grill.

Prepare:

• Honey (natural, flower) - 5 tbsp.
• Soy sauce - 100 ml.
• Salt, pepper - to taste.
• Any spices to taste - just one pinch.

We mix all the components, let them brew so that they “marry”, dip the pieces of poultry into the marinade, lightly rubbing them with our marinade. For good impregnation, you can marinate all night, but in emergency cases, 2-3 hours is enough.

Our advice! Chicken meat should be chilled, but not frozen. For good impregnation with any sauce, prepare the bird in advance by dividing it into pieces a little larger than a matchbox, or leave them whole.

How to marinate chicken for baking in sour cream?

Sour cream makes the meat very tender, sweetish, but at the same time surprisingly juicy. But for cooking, one sour-milk product is indispensable: the sauce goes well with such a spice as curry, giving the dish a slight oriental flavor.

Prepare for marinade:

• Sour cream - 200 ml.
• Curry - a pinch.
• Ground paprika - a pinch.
• Bulbs - 2 small heads.
• Salt to taste.

We clean the onion, cut into small half rings. Add spices to sour cream and stir until smooth. We mix the marinade with onions, and generously grease our bird with it. This is an excellent marinade for chicken drumsticks, thighs and legs. But for a whole carcass, it is better to choose another option.

Attention! For a good result, marinating in sour cream is enough for one to two hours. Bake the chicken without removing it from the sauce at a temperature of 180 degrees for about 40 minutes.

Spicy Lemon Marinade

This is a win-win option for a quick chicken marinade, especially if you are planning to surprise guests. Wings are ideal parts, although both thighs and fillet pieces will turn out to be unusual and tasty.

We will need:

• A glass of coconut milk.
• One lemon.
• A bunch of cilantro.
• Three cloves of garlic.
• 2 tbsp. spoons of sugar.
• Juice of one small lime.
• Salt pepper.

In a separate bowl, mix milk, herbs, garlic, spices, lime juice and the zest of one lemon, peeled with a thin knife. Slightly sweeten and let the marinade brew. Immerse the wings in a fragrant sauce, leave in the refrigerator overnight. Bake for 20-30 minutes, constantly pouring marinade. Delicious and original appetizer is ready!

In mustard wine sauce

Wine-mustard sauce gives the meat spice and sourness at the same time, turning an ordinary chicken into a festive dish that is not ashamed to be served to guests. For cooking, you can take any red wine - from dry to dessert. Even changing this one component will change the taste.

For the wine marinade, we will prepare:

• Wine - 200 ml.
• Mustard - 5 tbsp. l.
• Oregano and basil - a pinch (you can do without them).
• Salt, pepper to taste.

Prepare the sauce by mixing all the ingredients. As in a vinegar marinade, it is better to keep the chicken under oppression, and then bake it, pouring the sauce over it.

In orange marinade

Chicken in an orange marinade is suitable for anyone who likes to combine meat with dried fruits, berries, stuffed with apples and nuts. For cooking, you need the juice of two large oranges, salt and spices to taste. We squeeze the juice from citrus fruits, mix with spices, immerse the pieces of poultry and marinate for several hours.

Attention! You should not take ready-made juice from packages: it contains too much sugar. But the number of oranges can be increased, especially if you plan to stew a large bird carcass.

Quick and tasty recipe with kefir

The kefir version is perhaps the fastest marinade for chicken. It is simple, budget, but at the same time very good: the meat is literally airy and just melts in your mouth! Preparing the dish is simple: just add salt to the chicken and pour the fermented milk product. Spices, salt - choose everything according to your option. But remember: fermented kefir is not suitable. Better yet, take a fat content of 3.2% - such a drink will better saturate the bird.

By the way, just such a marinade is considered the best for dryish chicken fillet: kefir softens the fibers, and the dish turns out to be very juicy.

Nuance! Kefir goes well with any fresh herb: from ordinary parsley to cilantro. Use fresh herbs or dried herbs - it's up to you. The main thing is to take a big bunch. And kefir can be replaced with matsoni or natural Greek yogurt.

Spicy marinade for caramelized chicken

In China, Peking duck is considered a national dish. Tourists from all over the world flock to try it and, after tasting a piece, remain delighted. Chicken marinated in a special way will come out no worse, and it’s easy to make the taste brighter by increasing the amount of spices.

For the spicy marinade you will need:

• Soy sauce - 150 ml.
• Honey - 100 g.
• Ginger root (fresh), 7 cm long.
• Garlic cloves - 3 pcs.
• Provence herbs - a pinch (you can do without them).
• Salt, pepper to taste.

We rub the ginger root on a fine grater, and combine it with honey, soy sauce, salt and pepper. The mass should acquire a homogeneous consistency. Now it is important to heat the marinade in a water bath, bring to a boil, stirring. After 3 minutes of boiling over low heat, remove the sauce from the heat and let it cool. Chicken - a whole carcass - rub with marinade-glaze, leave to marinate for about an hour. It is important to bake it for an hour at 180 degrees, pouring our spicy sauce every 10 minutes.

Such a chicken will be savory, and it is especially good to serve it with crumbly white rice.

Important: if you want the whole bird to be covered with a glazed crust, turn it on its back after half an hour. Then the breast will be covered with a delicious golden crust.

Spicy Sweet Asian Recipe

Chicken in spicy sweet sauce is the hit of the season and a new trend in the world of haute cuisine. Not a single restaurant with a Pan-Asian direction can do without this dish on the menu.

For cooking, take:

• Honey - 3 tbsp.
• Soy sauce - 150 ml.
• Ginger root (fresh), 3 cm long.
• Garlic cloves - 3 pcs.
• Lime juice - 50 ml.
• Oyster sauce - 30 ml.

We mix the components (except garlic and ginger), achieving a homogeneous consistency. Three a little ginger, squeeze the garlic, mix well again. We rub the chicken with the mixture, generously lubricating each piece. Bake, periodically pouring the remaining marinade.

The soak time for the chicken in the sauce should be 2 hours or more. Keep it in the refrigerator all this time.

In addition to the above marinades, it is easy to marinate chicken in tomato, kvass, beer, and plain mineral water with gases. The main thing is that the meat is perfectly fresh and then the dish, as they say, will be eaten with fingers.

Hello dear readers of my blog! I have a question - do you know how to fry chicken in a pan correctly? Do not rush to answer "yes". Only if your chicken dish comes out with a perfect crust and the meat is juicy.

The success of a dish is largely determined by the quality of the meat. In order not to make a mistake when choosing it, follow my step-by-step instructions:

• First- pay attention to color. The chicken should not be yellow, and even more so with a bluish tint. You don't want to put an "old lady" in the pan. For a quality serving of animal protein, you should choose a young beauty. She boasts light pink skin, without a whitish coating.
• Second- the same skin and the same plaque. The latter should not exist at all. Not white, not pink, none. And the skin should be dry and clean.
• Third- the chicken must "be in shape." Press down and see how the meat behaves. If the dent does not straighten out, then this is a sign - leave this carcass in place. If the meat quickly returns to its original form, then everything is fine. Such a carcass is ready to become your culinary masterpiece.
• Fourth- aroma. If the “aroma” begins to fill everything around the carcass on the way to it, run headlong. If it is not there, then do not hesitate to smell the meat. Of course, you don’t need to imagine yourself as a dog - a bloodhound that takes a trail. One breath is enough to understand that there is no repulsive smell. Then the carcass can be carried to the checkout.
• Fifth Choose chilled meat over frozen. Otherwise, you run the risk of running into a number of problems after all the icebergs fall from the chicken. For example, it turns out that it is by no means pink. Or that she smells so good that she wants to be cremated instead of fried.
• And the last- do not pull with cooking. It is better to immediately make friends with the carcass with a frying pan. Or start the process of preparing for frying. If, however, you need to send it to the refrigerator for a while, then put it in a container. The optimum storage temperature is 0 – 4°C.

Choosing a marinade for frying

Of course, it is better to marinate the chicken before frying. It will be saturated with aromas of spices, and the taste will turn out amazing. Therefore, a few words about the methods and types of marinade.

Mayonnaise . I am definitely not a fan of cooking chicken with mayonnaise, although this marinade is one of the most common. I think there is no need to explain anything. If you are cooking, then add your favorite spices or fresh herbs to it. So he will play with a completely different taste.

Sour cream . My favorite and win-win option. Gives tenderness and creamy taste to meat. Instead, you can add natural yogurt without sugar. Although you can try with sugar 🙂

Soy sauce . Don't go overboard with this marinade. Soy sauce is a salt concentrate. Therefore, in this case - less is better, but better.

Garlic . Chicken with garlic. Their friendship has been tested over the years and with so many dishes that if you voice the number, your head will spin.

Rosemary . An absolutely win-win option. Chicken + rosemary = flavor bomb.

Pepper mix . I trust her more than any one particular type of pepper. The mixture after grinding has an amazing aroma. And she makes her own unique contribution to the final result.

Honey . Quite a controversial ingredient when frying chicken. The combination is really impressive, but there is a subtlety here. When heated, honey loses its beneficial properties. Moreover, there is an opinion that this is how he begins to release hydroxymethylfurfural. And this, as scientists say, causes cancer. Although the exact relationship is not observed. Plus, this substance is found in almost all products that are heated above 60C. Most of all it is in ordinary coffee 🙂 Therefore, I quite accept marinade with honey.

Mustard . Mustard color gives the meat a rich yellow hue. Looks very colorful with salad greens and white rice.

Turmeric - the color of the golden sun. I love cooking with this spice. It is enough to leave the meat for 20-30 minutes and it will marinate. Yes, turmeric is a natural dye, so be careful with it when working.

Oil . There are many options here: creamy, sunflower, corn or olive. Everyone has a preference for their favorite oil. Another interesting combination of butter and vegetable. A sort of piquant note of creamy taste to the finished dish.

How to fry in a frying pan

The choice has been made, the meat in the marinade has already been prepared for the main thing - frying for a couple of hours.

1. We put the pan on a strong fire. We heat up.
2. Pour the oil in a layer of 3-5 mm. Better refined sunflower. It needs to be heated. Readiness can be determined by the appearance of bubbles or the characteristic crackle of oil in a pan.
3. Lay the chicken on the surface of the pan. Please, be careful. To avoid getting oil, spread the meat away from you.
4. To get a beautiful crust, the meat should be fried on all sides. Wait for a golden color and change sides. This is best done with tongs. First, it's convenient. Secondly, the meat is not damaged and retains its integrity. I usually turn over 3 times, i.e. fry twice on each side.
5. When frying chicken, it is important not to cover the pan with a lid, otherwise you can say goodbye to the golden crust. This is necessary so that it is juicy and that it is fried. The lid can be covered only when there is already a good and beautiful crust.

How long to cook

When frying, many people have a question - how much to fry a chicken (fillet, legs or wings) in a pan. Of course, it is better to check the meat for readiness. You can do this with a wooden toothpick. Pierce the meat with it and see if there are traces of blood on the toothpick. All is clear? The meat is ready.

But the main thing is time. The commandment of any chef is not to overdo it. Especially the chicken. There is practically no fat in her meat. And instead of a juicy leg, you risk getting tough and dry meat. To prevent such a disaster from happening, a watch will come to your aid and here is a sign:

What pan is best for frying

Having decided how to fry chicken in a pan, let's talk about pans. Their choice depends on the desired result. For example, a good crust is guaranteed by a non-stick frying pan. A proven option is a cast iron skillet. But, frankly, she loses to modern materials in ease of use and not every housewife will want to drag her across the stove. Fans of Asian cuisine prefer. A more useful option is .

Grill pan Tefal TALENT, Tefal

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If you want to cook chicken with a crust and gravy, then choose a deeper pan. If you want to cut the chicken into portions and fry with onions, choose a shallow option. Otherwise, the high walls of the pan will create the effect of stewing, not frying.

simple recipes

Step-by-step recipe for frying fillets in slices in a pan

In summer, the barbecue season is very short. And so you want to treat yourself to a barbecue. I offer a recipe for a light dietary dish of chicken fillet and onions in a marinade.

• 2 pcs. chicken breast fillet;
• 2 heads of red onion;
• 3 tbsp mustard;
• 2 tbsp liquid honey;
• 1 tbsp oils;
• 1 tsp sweet paprika;
• a pinch of salt.

In a bowl, combine the above ingredients for the marinade (except red onion).

Cut the chicken breasts into cubes, and the onion into large pieces. Add meat and onions to the finished marinade.

Mix everything well with a spoon. Cover the bowl with cling film and refrigerate for 30 minutes.

Alternately string pieces of meat and onion slices onto wooden skewers for barbecue.

Preheat a grill pan and grease the bottom with 1 tbsp. vegetable oil. Cook shish kebab from fillet pieces with onions until tender. The dish is ready!

Chicken pieces with mushrooms in a pan - recipe with photo

Such a dish often helps out when there is no time to do something complicated. And you need to quickly cook lunch or dinner. While the pasta is cooking, the chicken with mushrooms is already cooking in the pan.

• 200 g of champignons;
• 250 g chicken fillet;
• 1 head of onion;
• 10 pieces of cherry tomato;
• 200 ml cream;
• 2 cloves of garlic;
• spices (basil, cilantro);
• 100 ml of water.

Cut the chicken fillet into small pieces. Heat oil in a frying pan. Fry the meat on both sides until golden brown.

Chop the onion into cubes, and cut the mushrooms into quarters. Add to fried chicken pieces.

Season with minced garlic cloves, dried cilantro, basil, ground black pepper and salt. If you have chicken seasoning, you can add it in place of the rest of the spices. Fill the floor with a glass of water and simmer over low heat. Stir occasionally to ensure all ingredients cook evenly.

When the mushrooms and onions are stewed, add cream, mix. Let it simmer for 3 more minutes and add the halved cherry tomatoes. Remove the pan from the heat immediately, otherwise the tomatoes will fall apart.

Ready-made chicken pieces with mushrooms are best served with pasta. Cream gives softness to meat and mushrooms and the necessary gravy to the dish.

With garlic crust

To prepare this delicious dish you will need:

• chicken legs (about 1 kg);
• 1-2 cloves of garlic;
• ground black pepper;
• 5 tbsp vegetable oil;
• salt.

Rinse the legs thoroughly, dry and rub with salt and pepper. Set the meat aside and let it marinate.

Engage in the preparation of dishes at this time. Pour oil into a well-heated frying pan and heat it. Place the marinated chicken on the skillet. Set the heat to medium and sear the meat for about 5 minutes. Never cover the lid!

Then turn the legs over, reduce the heat slightly and fry until golden brown. After that, lay the garlic crushed with the plane of the knife on the meat. Cover the pan with a lid and, reducing the heat to a minimum, simmer the chicken for 3-5 minutes.

Then open the lid. Just don't panic! Garlic may turn green: this is a completely normal reaction. When the integrity of the garlic cloves is broken, enzymes and essential oils are released. Garlic essential oils react with amino acids to produce a green or blue-green pigment. Here is such a chemistry 🙂

Next, turn the legs garlic side down. Cover the bowl with a lid and leave on the stove for another 3-5 minutes. That's it, the chicken is ready. Now it's time to take a sample 🙂 And don't forget to read the article " ». In it, I have prepared for you a lot of interesting and useful things.

Wings in sour cream

To make this incredibly tasty dish, you need the following products to prepare it:

• 500 g chicken wings;
• 0.5 cups of water;
• 5-6 tbsp vegetable oils;
• 1 large onion;
• 200 g of 20% sour cream.

Peel the onion from the husk and rinse it thoroughly. Then put it on a cutting board and cut into cubes.

Rinse the wings thoroughly under running water, and then dry them. Divide each wing at the joint into 2 parts. Place the meat in a small bowl, season with salt and pepper and mix well. Set the wings aside for 5-7 minutes: let them marinate well.

Pour some oil into a hot frying pan and heat it up. Then place the wing pieces in a bowl. Fry them on all sides until golden brown (each side for about 4-6 minutes). Then, using a wooden spatula, transfer the fried chicken to a clean bowl.

Pour the remaining oil into a separate skillet and place the pot over medium heat. When the fat is hot, put the chopped onion in a container and fry it until golden brown. Next, add sour cream and cool water here. Mix the ingredients well.

When this mixture boils, reduce the heat and put the wings in the pan. Cover the pot with a lid and simmer the chicken for 20-25 minutes. Flip the wings over to the other side from time to time. Chicken wings in sour cream sauce are ready. Help yourself!

How to fry in pieces

In order to get a delicious fried chicken, you will need the following products:

• 2 chicken fillets;
• salt;
• ground black pepper;
• 2-3 tbsp vegetable oil.

Rinse the fillets thoroughly under running water and remove excess water with a paper towel. Then cut the fillet into 2 cm pieces. Try to ensure that the tissue fibers run obliquely in each meat cube.

Pour oil into a hot frying pan and heat. Then put the chopped chicken fillet in a bowl.

Fry the meat on each side until golden brown. And a minute before the end of cooking, salt and pepper the chicken. In an article about "" I shared with you my secrets to cooking chicken. Arm yourself with them, and every dish you cook will become a culinary masterpiece 🙂

Chicken liver with onions and gravy

Ingredients you need:

• 700 g of liver;
• 3 tbsp vegetable oil;
• carrot;
• drinking water;
• onion;
• 150-200 g of 20% sour cream;
• 2-3 tbsp wheat flour;
• salt;
• sugar;
• ground black pepper.

Carefully inspect the "petals" of chicken liver: remove fat and bile. Rinse and dry the liver. Cut the peeled onion into small cubes. Grate carrots into thin strips. Fry the onion until golden brown. Then add carrots to this pan and simmer for a few minutes.

Mix flour with salt and pepper. Bread the liver with this mixture. Fry the liver in several stages. That is, while the first batch is fried in a pan, the second batch is breaded at this time.

It is not necessary to fry too much: it is enough to fry it slightly. Then mix the liver with stewed vegetables.

Dilute the sour cream with water (the total volume of the mixture is 500 ml). Add a pinch of salt and a little sugar to this sour cream solution. Pour the sour cream mixture over the liver and vegetable mixture and bring to a boil. After that, reduce the heat to low, cover the pan with a lid and simmer the contents until the gravy thickens. Chicken liver with gravy is ready. It's time to eat! 🙂

And I wrote in detail the secrets of preparing this offal in the article "". Well, if you still have doubts about how to cook chicken in a pan, watch an interesting video. Sometimes it is better to see once than to hear or read.

My advice is to alternate fried chicken with. It is healthier for the body and no less tasty. Look for recipe inspiration. And I say: "Bon appetit!". And do not forget to share the article with your friends on social networks.

Hello my dear readers. Agree that the chicken baked in the oven is one of the most delicious and delicious dishes. You can cook it for both a solemn feast and a family dinner. It doesn't have to be a first-class chef. You can easily prepare an incredibly tasty dish yourself at home. I will help you with this - I will tell you how to marinate chicken for the oven.

1. How much to marinate a chicken depends on the weight of the carcass. If the meat in the sauce will be longer than 2 hours, send it to the refrigerator. But small pieces of chicken are saturated with fragrant spices quite quickly - in 1-1.5 hours.
2. The easiest way to marinate meat is to send it to a mixture of spices and vegetable oil. Seasonings can be used according to your taste. As for oil, olive, corn or sunflower will do.
3. Most recipes call for salt in the marinade. But do not rush to add it there. It is better to salt the meat 10 minutes before the end of cooking. Otherwise, the chicken will turn out dry and harsh.

What are the best spices to use

Do you want to cook a real culinary masterpiece? Then get serious about the choice of seasonings.

Peppers - chili, allspice or black. The latter is added to many dishes, so its use is, in fact, unremarkable. Another thing is if chili is added along with black pepper. The dish immediately acquires "Mexican" notes. Or try replacing it with fragrant. It turns out very tasty.

Nutmeg. If you cook chicken with cheese or mushrooms, be sure to add this spice.

Curry. This is a great addition to grilled chicken. By the way, my friends, curry is a “team” spice. It consists of several spices: mustard, nutmeg, cumin, coriander and hot pepper.

Turmeric. This spice will give the dish an original taste and a beautiful bright crust. Just do not overdo it with the spice - at first add it in a small amount.

fragrant herbs- mint, sage, thyme, basil, marjoram. You can use them singly or in combination. They will give the chicken a divine taste.

marinade recipes

There are many options: from simple (in mayonnaise or vinegar) to exotic (). I will introduce you to some of them today.

I have a huge request to you, friends. Be sure to unsubscribe when you cook chicken according to one of the options below. Express your opinion - the better to pickle. And if you know a delicious option, share its recipe.

See marinade recipes for roasting chicken with mouth-watering photos. And you can get acquainted with one of the most original in the article - "".

Step-by-step chicken leg marinade recipe in the sleeve

A very easy recipe to make. Roasted chicken legs are juicy and flavorful. They go great with potatoes and any salad. At the end of baking, it is worth cutting the sleeve to get a golden crust.

• 4 chicken legs;
• 2 cloves of garlic;
• 1 tsp provencal herbs;
• a pinch of red hot pepper;
• a pinch of sweet pepper;
• black pepper and salt - to taste;
• 40 ml olive oil.

Wash the legs and dry with paper towels. Mince the garlic with a garlic press. Pour oil into a bowl, add chopped garlic and spices. Mix everything well. Rub the marinade over the chicken legs, cover the bowl with cling film and refrigerate for 30 minutes.

Place the chicken in the sleeve and tie off. Place the package in a baking dish. Or you can use the oven rack for this. Place a tray with cold water underneath. Pierce the sleeve with a knife in several places.

Bake for about 1 hour at 180 degrees. At the end of baking, cut the sleeve so that the chicken acquires a golden crust. Serve with potatoes and vegetable salad.

How to marinate chicken in soy sauce

Do you like sweet meat? I just love. Such yummy! I will share a classic recipe for combining meat in a sweet and sour marinade with honey. The dish is easy to prepare and incredibly tasty.

• 8 pcs. chicken legs;
• 5-6 tsp honey;
• 4 tsp soy sauce;
• 1 clove of garlic;
• 1 lemon;
• hot pepper - to taste.

Wash your legs and pat dry with paper towels.

In a bowl, mix honey, soy sauce and a pinch of hot ground pepper. Clean the garlic clove and cut into slices. Squeeze the juice from half a lemon. Add garlic and lemon juice to the marinade. Stir. Put the meat in a bowl with the marinade, mix the drumsticks with your hands. Place the bowl in the refrigerator for 20 minutes.

Heat the oven to 160 degrees. Put the drumsticks in a heat-resistant dish, pour the remaining marinade. Cut the second half of the lemon into slices and cover on top of the drumstick.

Put the forum in the oven for about 40 minutes. Serve with baked potatoes. Bon appetit!

How to make honey soy marinade

For 800 grams of hips, take:

• 4 things. potatoes;
• 3 tbsp vegetable oils;
• 2 tbsp. liquid honey + soy sauce;
• ground pepper;
• a pinch of coriander and the same amount of basil.

Mix soy sauce, spices, oil and honey in a bowl. Dip the thighs in this spicy mixture and leave for a couple of hours. Marinated chicken acquires a honey flavor and a beautiful brownish hue.

I put in the sleeve of the thigh. Cut the potatoes into several pieces, season with spices. You can add 4 cups of orange. Pierce the sleeve with a knife a couple of times. Throw everything in a bag and cook at 200 degrees for 30-35 minutes. Try this chicken recipe - it's quick and easy. And my husband loves this dish.

Honey marinade for legs

I bring to your attention a special Asian version of the spicy mixture. It combines the contrast of sweetness and spiciness, plus it will give the chicken an incredible taste. In this way, you can cook chicken legs or drumsticks.

For a kilo of legs you need to take:

• 6 tbsp soy sauce;
• 3 tbsp honey;
• a couple of garlic cloves;
• 3 tbsp sesame oil;
• black pepper (chopped);
• ginger root (about 4 cm).

We chop the garlic. Grate the ginger. Next, in soy sauce, mix all the components of the marinade. Immerse the chicken in a fragrant mass and leave it here for 1-1.5 hours.

After laying the legs in a baking dish, previously lined with foil. Next, we send it to the oven preheated to 180 degrees. The meat is baked for about half an hour. Don't forget to flip the chicken a couple of times during cooking.

What flavor will fill your kitchen! I think that even those who live in a neighboring house will smell it 🙂 Well, your household will simply not be driven away from the kitchen. They will drop in here every now and then, hoping to hear the words: "Dinner is served."

How to make marinade on kefir

The meat cooked according to this recipe will turn out very tender and juicy. For 1.5 kg of chicken (we will cook the thighs), take:

• 2 tbsp not too spicy mustard;
• 500 ml of 1% kefir;
• 4-5 garlic cloves;
• 3 tbsp vegetable oils;
• a little ground hot pepper;
• a pinch of dried basil

Mince the garlic. Then mix it with the rest of the marinade ingredients. Immerse the meat in this mixture and send it to the refrigerator overnight.

After we shift it into a greased form and pour kefir marinade on top. It is desirable that the thighs are completely covered with this fragrant mixture. To make it softer, cover the top of the form with foil, piercing it in several places with a knife. Next, we send the baking dish to the oven heated to 180 degrees. Set the cooking time to 30-40 minutes.

How to marinate poultry in mayonnaise

This option is very fast and easy. For a kilogram chicken, you will need 120 g of mayonnaise, 3-4 garlic cloves and salt + ground black pepper.

Grind the peeled garlic with a garlic chopper. Mix it with mayonnaise and pepper. Cut the chicken into 10 pieces. Separate the thighs, legs and wings. Next, separate the breast from the back. Then we cut the breast into 2 parts and the back into 2 parts. Immerse the chicken pieces in a fragrant mass for 1-1.5 hours. Then put them in a slightly oiled baking dish and place in a preheated oven.

The temperature in the oven during the roasting of the bird should reach 200 degrees. Cook the chicken for about 20 minutes, then add a little salt and turn over. We continue to bake the meat for another 15 minutes.

Whole Chicken Honey Mustard Marinade

In this way we will cook the whole bird. For a carcass weighing 1.5 kg you will need:

• 2 tsp liquid honey;
• 4 tbsp whole grain mustard;
• 7 cloves of garlic (or a couple of tablespoons of dry);
• 4 tbsp oils (preferably olive oil);
• ground black pepper + salt.

Mix honey with 3 crushed garlic cloves, oil and mustard. Season with salt and pepper, then mix well. In this case, I advise you to salt the sauce immediately. I think that evenly salting a whole carcass at the end of cooking is unlikely to work. As a result, one part will come out too salty, and the second - undersalted.

We arrange the bird in a baking dish and thoroughly coat it with the prepared sauce. The remaining unpeeled garlic is washed and placed in the internal cavity of the carcass. We send the chicken to the oven and bake it at a temperature of 190 degrees for 20 minutes. Then carefully flip it over to the other side. And continue to bake at the same heat for another 30 minutes. Before removing the bird from the oven, check the meat for readiness.

Marinade for grilled chicken at home

A bird prepared according to this option will turn out like in a store. No one will suspect that you have made this dish for the first time. For it you will need the following products:

• chicken (weighing up to 1.5 kg);
• 2 tbsp grape or apple vinegar;
• 1 tbsp lemon juice;
• 4 cloves of garlic;
• 3 tbsp liquid honey;
• 1 tbsp sesame oil;
• fresh ginger root (up to 4 cm);
• salt;
• 1 tbsp sesame seeds.

Grind the garlic, finely rub the ginger root. Then we combine honey with ginger and garlic gruel. We add vinegar with juice and oil there.

I recommend marinating the chicken in a bag. Pour the fragrant gruel here and place the carcass. Then close the bag and shake it well. This is necessary so that the spicy mass is evenly distributed over the entire surface of the bird. Send the meat for 3-4 hours in the refrigerator.

Then take the bird out of the bag, salt evenly and sprinkle with sesame seeds. Next, put the carcass on a skewer. Secure the wings and legs with kitchen string. In the oven, place a baking sheet under the skewer - fat from the chicken will drain there. Otherwise, after cooking the grilled chicken, you, like Cinderella, will be tearing out the oven. And your family at this time will gobble up the whole chicken, leaving you not even a piece 🙂

So that the meat does not turn out to be overdried, I advise you to cook it in two stages. First, bake it for 30-40 minutes in the "grill" mode. Then switch the oven to normal mode. And continue to cook the bird for another 30-40 minutes at a temperature of 200 degrees.

I am sure that chicken lovers will appreciate another recipe - "". It could very well become your signature dish.

Additional Tricks

If you decide to bake chicken in foil, remember that tightness is important in this cooking method. Otherwise, the meat juice will flow out, and the meat will turn out to be rather dry. Therefore, do not save foil - wrap pieces abundantly with it.

For frying in the oven, you can also use the baking sleeve. In this case, be sure to make punctures in the sleeve with a toothpick. This needs to be done in order for the steam to come out. Otherwise, the sleeve will begin to inflate and how it will bang. By the way, with potatoes and other vegetables, you will immediately make a ready-made dish with a side dish. I am now adding another half of the orange, cut into slices. It turns out very tasty.

Do not use fresh herbs to prepare the marinade. In the process of baking, it will turn black and spoil the appearance of the dish. The best option is to replace the greens with dried herbs. And if someone does not like the smell of burnt garlic in the oven, replace it with a dry one. It is sold in any store.

I have a lot of interesting things in store for you, therefore. And that's all for today: for now.

The spring holidays are just around the corner. And by tradition, we always associate them with the opening of the summer season and the preparation of barbecue. From which they just do not prepare it - from pork, lamb, fish and, of course, from chicken meat.

The advantage of chicken meat is that it is softer and more tender. It also marinates faster and cooks. It is also considered more dietary, especially if it is prepared from fillets.

Chicken meat has soft and tender meat, and practically does not require pre-treatment, especially for additional softening of the pulp. And basically, marinades are used to give additional flavors, as well as to preserve all the useful properties and juiciness when frying.

In order to make this, very simple ingredients are used, such as salt, pepper, onion and mineral water, for example. But there are more complex variations, including many different spices, lemon zest, saffron, various sauces and fermented milk products such as sour cream, kefir, ayran.

Now ready-made meat for barbecue can be purchased at the store, but still cooked on your own, it cannot be compared with any store analogue. After all, you can add everything that you love to it - various favorite spices, flavorings. And you will definitely know what is in the composition, and what quality. That is why everyone tends to cook marinade for meat on their own.

You can fry it both on the coals on the grill and in the oven.

Perhaps this is the most popular method of all known to me. In any case, most of my friends use this option.

And this is no coincidence, kefir has a moderately sour taste, which contributes to a moderate softening of the meat. And the fact that kefir is fatty and rather dense, well envelops each piece of meat and does not drain, allows you to keep all the juice inside, quickly fry it and get a beautiful golden crust.

That is just the perfect marinade.

For cooking, you can use any parts of the chicken, and we will use chicken thighs. Their meat is not dry, moreover, it is covered with a skin. This will keep the juice inside the piece and give the meat a beautiful crispy golden brown.

We will need:

• chicken thighs - 2 kg
• kefir 3.2% fat - 500 ml
• onion - 1 kg
• parsley - bunch
• spices - any for barbecue or chicken - 1.5 - 2 tbsp. spoons
• salt, pepper - to taste

Cooking:

1. Wash the meat and pat dry with paper towels.

2. Cut the onion into thin half rings. Try to cut it as thin as possible, so it will nourish each meat piece with its juice more strongly.

3. Fold the chicken into a large container and sprinkle with onions lightly crushed in your hands. Stir and crush the onion a little more.

4. Pour kefir. In principle, it can be used with any fat content. But I usually buy 3.2% fat. Such kefir is tastier in itself, which means that the marinade from it turns out to be the most delicious.

5. Add spices. You can also add any of them, including ready-made spices for barbecue. Well, if they contain thyme, or rosemary, or savory, they will give a pleasant aroma to the dish. You can add ground coriander, along with zira, it is a favorite Asian spice.

I also always add at least a pinch of ground ginger, I love its zesty flavor. In addition, meat with its use always turns out to be softer and more tasty.

To get a beautiful, golden crust, you can add a little turmeric or paprika. But these are just useful tips, add those spices that you yourself like more. They will need a total volume of approximately 2 - 2.5 tablespoons.

6. Add a teaspoon of salt and pepper to taste.

7. Cut and add parsley. It is not necessary to cut it very finely, later it will be necessary to remove it so that it does not burn when frying the meat. Mix and press well with your hand. Top with a flat plate and press lightly so that the marinade covers each piece of our chicken.

8. The pieces are large, so let's leave them to marinate for 3 - 4 hours. It is advisable not to leave them in the sun, it is best to put the container with meat in a cool place.

9. Thread the pieces onto skewers or place on a wire rack. You can cook in any suggested way. Carefully remove pieces of onion and herbs from meat.

10. Fry until cooked and until a beautiful golden brown appears for about 25-30 minutes. Make sure that the flames do not break out and do not burn the tender juicy meat.

11. Serve the finished barbecue with chopped onions, you can pre-marinate it. You can also sprinkle with fresh herbs.

According to the same recipe, you can cook barbecue on a mineral water. The only change is that instead of kefir we use any carbonated mineral water.

The rest of the recipe remains unchanged.

With mayonnaise and garlic

This is another one of the most popular marinade options. And most likely everyone knows how to cook it. In fact, it is very similar to the previous recipe. You can even say that you can leave everything in it unchanged, just add mayonnaise instead of kefir and that's it, we get a completely different taste.

We will need:

• chicken - 1 pc.
• garlic - 1 head
• mayonnaise - 100 ml
• salt, pepper - to taste
• spices for chicken

Cooking:

According to this recipe, we will cook the kebab on the grill in large pieces.

1. Wash the chicken and cut into 6 - 8 pieces.

2. Peel and cut the garlic lengthwise into thin plates. Combine spices with salt, pepper and mayonnaise. You can use any spices you like.

3. Lay the garlic plates under the chicken skin.

4. Then coat the pieces with mayonnaise mixture.

5. Put the pieces in a suitable container and leave for an hour and a half.

6. Then put the meat on the grill and fry on hot coals until cooked. The finished kebab will turn out rosy, fragrant and very tasty.

Serve and eat with pleasure.

I met such an opinion that it is not advisable to cook chicken skewers with mayonnaise, due to the fact that it contains a lot of fat. And with strong heating, a lot of harmful substances are released.

Like it or not, one can only guess. But the recipe for such a marinade exists, and I describe it. Therefore, to cook barbecue in this version, or not, everyone will determine for himself.

Marinade with Vinegar and Onions

This option of preparing meat for frying is currently very controversial. There is an opinion that meat with the use of vinegar is tough and tasteless. Therefore, this option was replaced by more gentle methods using sour cream, mayonnaise, kefir and other, not so aggressive ingredients.

But in principle, if you are not zealous with the amount and percentage of vinegar, you can get quite tasty, soft and juicy shish kebab.

Therefore, we will not leave this method without attention, and we will cook chicken using it. I would recommend it for larger pieces of chicken like thighs or drumsticks. That is, when the meat is on a large bone and large enough. As a rule, I do not use this option for breast and fillet.

You can also cook according to this recipe if it is too hot outside, and the meat needs to be transported to the dacha in the heat. Although in my opinion it is better to transport a whole chicken and marinate it already on the spot.

We will need:

• chicken - 2 kg
• onion - 1 kg
• red ground pepper - 0.5 tsp
• ground black pepper - 0.5 tsp
• salt - 1.5 teaspoons
• bay leaf - 1-2 pieces
• spices - to taste
• apple cider or wine vinegar - 100 ml

Cooking:

For barbecue, you can use a whole chicken and cut it into pieces. Or purchase thighs or drumsticks and use them.

You can fry on a grill or skewers, as you like more.

1. If using chicken, then wash it and cut it into roughly equal pieces. Adjust their size depending on which method of frying you choose.

2. Peel and cut the onion into very thin half rings. Put it in a dish in which we will marinate. Sprinkle with salt and squeeze until juice appears.

3. Put the chicken pieces on top and mix.

4. Add spices, about 2 - 2.5 teaspoons. You can use them to your liking, ready-made ones that can be bought at any store are suitable. Add also bay leaf and pepper. Mix everything.

5. Pour apple cider vinegar. You can also use regular vinegar 6 or 9%, but in this case, it is better to dilute it with a little water. Thoroughly mix the meat with the marinade, and press down with your hands, then cover with a lid.

6. Leave to infuse. It will be enough to lie down for 1 hour, in exceptional cases two hours. Worth no more.

7. Fry the meat, as usual, until tender and golden brown.

Marinade with soy sauce

For such a barbecue, any parts of chicken meat are also suitable. Therefore, I leave the choice to you.

We will need:

• chicken - 2 kg
• onion - 700 gr
• soy sauce - 4 - 5 tbsp. spoons
• olive oil - 4 tbsp. spoons
• lemon juice - 4 tbsp. spoons
• garlic - 2 cloves
• pepper - to taste

Cooking:

1. Wash the chicken and cut into pieces if it is whole. Try to cut it in such a way that they are all about the same size. This is necessary for uniform pickling and frying of the pieces.

And if it is possible to cook, for example, from the thighs or drumsticks, then it will be just perfect. Here, all parts already have the same size.

If you want the kebab to turn out to be more dietary, then you can remove the skin from each piece. By the way, in this case, the marinade will better soak all the pieces.

2. Cut the onion into thin half rings. Mince the garlic.

3. Mix soy sauce with lemon juice and pepper. In the recipe, I did not specify that you need to use spices and salt. The fact is that soy sauce is already quite salty, so there is no need to add it.

Spices, in my opinion, are also not needed here, all ingredients have their own taste and smell, and they will be quite enough to get an excellent result.

Although, if you wish, you can add spices to your liking.

4. Prepare a container in which we will cook meat. Place chicken pieces in it and drizzle with oil. If there is no olive oil, then you can use regular vegetable oil without smell.

Stir with meat so that each piece is coated with oil.

5. Chop the onion with your hands, pressing on it so that it starts the juice. You can mash the onion in a separate bowl, and then mix with the meat and mix.

6. And the last step is to pour the prepared marinade. Mix everything and leave for 2 - 3 hours in a cool place.

During this time, you can mix the contents a couple of times so that each piece is better saturated with juice.

7. Thread the meat onto skewers or place on a wire rack. Thoroughly clean the onion pieces.

8. Fry on hot coals for 20 - 25 minutes, periodically turning the meat over and not allowing the flames to flare up.

The finished kebab will be covered with a beautiful ruddy crust, it will be soft, juicy and tasty.

With soy sauce and honey

According to this recipe, we will cook chicken skewers also using soy sauce, but we will add new honey notes, thanks to which the meat will get a completely different taste.

We will need:

• chicken - 700 gr
• soy sauce - 1 tbsp. spoon
• light honey - 1 tbsp. spoon
• lemon juice - 1 teaspoon
• zest - from half a lemon
• paprika, turmeric - 0.5 tsp each
• spices for chicken - optional

Cooking:

1. Rinse the meat and pat dry with paper towels. Cut into bite-sized pieces.

2. To prepare, mix soy sauce, honey and lemon juice. Remove the zest from half a lemon and add it to the liquid mixture. You need to remove only the yellow part of the zest. The white part is bitter and the meat can take on a bitter taste.

3. Add turmeric and paprika, these spices will add a beautiful color to the cooked meat.

You can add spices if you like. But I do not add, since all the components are already quite strong in taste and smell.

4. Pour the meat with the resulting marinade and rub it into the pulp. Leave to infuse for 30 minutes.

5. Then string on skewers and fry on hot coals until cooked and a beautiful golden brown forms.

The sweet marinade penetrates the structure of the meat very well and it tastes completely amazing and unusual.

These cooking options are not used as often as sour ones, but if you want to experiment, then cook, it will be unusual and tasty!

And if you add red pepper and mustard to a similar recipe, you can cook spicy chicken wings. I already have such a recipe in one of the articles. And if you are interested in such a recipe, then, and there you will find its description.

How to cook delicious chicken with ketchup and olive oil

Another delicious option that allows you to get not only soft meat, but also a beautiful crispy crust.

We will need:

• chicken fillet - 1000 gr
• ketchup - 12 tbsp. spoons
• olive oil - 8 tbsp. spoons
• spices - paprika, thyme, dried ginger
• salt, pepper - to taste

Cooking:

This method can be used for any parts of the chicken. But today we will use chicken fillet.

1. Wash the fillet and dry it with paper towels, then cut into fairly large pieces. Drizzle with oil and mix.

The oil will create a light film on the surface of the piece and will not allow the juice to flow out. In addition, thanks to him, the barbecue will turn out with a beautiful golden brown.

2. Pepper the meat to taste. Add spices. You can use the ones you usually use. It's not particularly important. You can add a ready-made mixture for chicken kebabs, or just for chicken.

The only spice I always add besides others is dried ground ginger. I love adding it to marinades for pork skewers, and any other. It gives a light spiciness, piquancy and allows you to achieve softness of the meat.

If you like the garlic flavor, you can chop a couple of garlic cloves and add that too.

3. Add ketchup and mix everything. You can also use any ketchup. Someone likes it spicier, so add a spicy variety. Or the one in the fridge. Mix meat with all ingredients.

4. Leave for 30 minutes. This time will be quite enough for each piece to be saturated with juice and taste.

5. At the end of the allotted time, salt. But not very much, salt is already present in ketchup. Mix again and thread onto skewers.

6. Grill on the coals on the grill. It is best to use coals from any fruit trees, or birch will also work.

Fry for 15 minutes. The meat is tender and will fry pretty quickly. Drizzle with a little oil a couple of times while frying. The chicken fillet itself is rather dry, and in order to keep the juice inside and achieve a golden crust, this will need to be done.

7. Serve with chopped and pickled onions, fresh vegetables and ketchup. Eat with pleasure.

Chicken skewers marinated with lime and herbs

We will need:

• chicken breasts - 2 pcs
• large red onion - 1 pc.
• Bulgarian green or red pepper - 2 pcs.
• lime - 1 pc.
• mint - 0.5 pcs
• cilantro - 0.5 pcs
• green onion - 4 feathers
• garlic - 2 cloves
• soy sauce - 2 tbsp. spoons
• olive oil - 2 tbsp. spoons
• chili sauce - 2 tbsp. spoons
• salt, pepper - to taste

Cooking:

1. Rinse the chicken breasts thoroughly, pat dry with paper towels, remove the skin, if desired, and cut into large cubes of approximately the same size.

2. Peel the Bulgarian pepper from seeds and remove the stalk. Cut into large squares, about the size of a diced chicken.

3. Peel and cut the onion into large rings.

4. Put the meat and vegetables in a bowl and mix.

5. Prepare the marinade. To do this, rinse the cilantro and mint, transfer to a blender bowl. Add chopped green onion and garlic.

Squeeze the juice from the lime also into the blender bowl, add soy sauce, chili sauce, olive oil, salt and pepper.

6. Mix all the ingredients into a homogeneous mass and put it on the meat and vegetables. Mix until smooth. Leave to marinate in a cool place for 1 hour, you can also for two hours.

7. Then string on skewers, alternating pieces of chicken, bell pepper and red onion.

8. Roast on hot coals for about 30 minutes. Make sure that the flame does not break out of the coals and does not burn tender meat.

You can also fry in the oven.

Serve with fresh chopped onions and fresh or grilled vegetables.

As you may have noticed, cilantro is used in the recipe. I know not everyone loves her scent. But this cannot be an obstacle and a refusal of the prescription. You can use parsley instead of cilantro. And it will also be very tasty!

Spicy Marinade for Grilled Chicken Wings

We will need:

• chicken wings - 1 kg
• lemon - 1 pc.
• garlic - 3 cloves
• olive oil - 100 ml
• chili pepper - 2 pcs
• cumin - 1 tbsp. spoon
• turmeric - 1 tbsp. spoon
• ground coriander - 1 tbsp. spoon
• curry seasoning - 2 teaspoons
• salt - 0.5 tsp

Cooking:

1. Clean the chicken wings of feathers, rinse thoroughly and dry with paper towels.

2. Prepare the marinade. To do this, peel the garlic and chop it, passing it through a press. Remove the seeds from the chili pepper and remove the stalk and chop finely.

Pepper varies in strength of bitterness, so see for yourself whether to add one pepper or two to you.

3. Rinse and dry the lemon thoroughly and grate the zest, and only its yellow part.

4. Mix olive oil, garlic, chili, zest, all spices and salt.

5. Grate the wings with the resulting mixture, put in a convenient container and put the rest of the marinade on top. Press down with your hand.

Leave in a cool place for 3-4 hours.

6. Lubricate the grate with oil and put the wings on it.

7. Roast on hot coals for about 20 minutes. 10 minutes on each side.

Ready wings will turn red and become beautiful and fried.

Chicken shish kebab with sour cream marinade from Stalik Khankishiev,

But such an interesting option is offered by the famous culinary specialist Stalik Khankishiyev. The recipe uses orange peel, various spices, and even saffron. And this is not accidental, because the recipe is Iranian.

Therefore, it is not at all simple, but with a mysterious oriental aroma and subtle sophistication.

Look quickly, this is a real culinary art!

Well, did you like the recipe? Then take it into account rather and cook such a barbecue to surprise everyone who is lucky enough to eat it.

How to marinate chicken for barbecue so that the meat is tender

And so, let's summarize our today's review. We looked at various ways to marinade for barbecue.

As you probably noticed, they are all divided into 4 main ways:

• sour
• sweet
• sharp
• neutral

"Sour" way

Chicken has soft and tender meat that does not require long marinade.

So, for example, if you want to quickly cook meat, then this just needs an acidic environment, which makes it soft. It can be various fermented milk products - kefir, sour cream, ayran, yogurt, or sour juices - pomegranate, pineapple, apple and others. Also in this category can be attributed ketchup, or fresh tomatoes, and shish kebab always turns out soft with the addition of kiwi, lemon, lime or pineapple.

Acidic ingredients also include regular, wine or apple cider vinegar. You need to be careful with them, as they greatly soften the meat. Leave the meat in such a marinade for a very short time, preferably no more than an hour.

Spices are widely used as additional ingredients. As a rule, these are various herbs with smells, such as savory, thyme, rosemary, marjoram, bay leaf, and spices such as coriander, ginger, and a mixture of peppers are also used. Paprika and turmeric are added for color, and saffron is added for color and aroma.

Onion is added to almost all marinades, it releases juice and soaks each piece, making it juicy.

In order for the meat to better retain the juice and look beautiful when cooked, olive or other vegetable oil is added, but odorless.

You can add mustard, honey, a little sugar to the composition.

"Sweet" way

If the first method is quite often used in cooking barbecue, then the sweet one is used much less frequently.

As a rule, when you want something “such”, another, then you can use it.

As components for such options, soy sauce is used, or soy sauce with honey or mustard. For piquancy, garlic, herbs are added.

Paprika and turmeric are used for the best taste and color. And for the smell of lemon or orange zest, or citrus juice.

Such a marinade penetrates the structure of meat very well, saturates it with a new taste, and in finished form it acquires completely new taste properties. So, if you "fantasy" with the ingredients, you may not even understand what kind of meat we eat. But it turns out delicious! Unusualness and piquancy captivate, and make you return to such recipes again and again.

"Sharp" way

As a rule, such options are used if the meat is tough enough, or is on the bone. So, such marinades are often used to make spicy wings.

Soy sauce is also used as ingredients, but chili peppers, garlic, mustard, our Russian, or French Dijon mustard are added.

Well, for a balanced taste, honey or sugar can be used. So that the meat does not turn out tough, vegetable oil is added. And for a better smell perception, lemon juice or zest is added.

"Neutral" way

In fact, I don't know if such a category exists. But there are ways to marinade that do not fall under the previous descriptions.

So, for example, you can cook a delicious barbecue using mineral water, onions, spices, salt and pepper. . In today's article, I did not repeat this recipe, for those who are interested, you can follow the link and read how it is done, and why in this case the meat is soft and juicy.

You can also pickle without mineral water, simply using spices, salt, pepper and onions. This is the easiest of all ways.

• to make the meat juicy and tasty, try to use fresh or chilled chicken
• if nevertheless your meat is frozen, then in no case do not defrost it in water, or in the microwave. A strong temperature drop will tear the meat fibers and break their structure. The kebab will turn out wadded and not tasty. Defrost chicken only at room temperature
• cut the meat for barbecue in equal pieces so that it is evenly marinated and fried
• do not marinate chicken meat for a long time, especially in acidic marinades. It's useless. As a rule, time is enough from 30 minutes to 2 hours
• I am not a fan of marinating chicken in mayonnaise. It is quite fatty and when heated, carcinogenic substances are released, which are not at all beneficial to health.
• when you string the meat on skewers, or put it on the grill, be sure to remove the onions and herbs. From heating, they will burn, and this will harm the appearance of the meat, make it ugly. In addition, from their burning, the kebab will be bitter, which will spoil the taste.
• for coals, use branches of fruit trees or birch. Their smoke has a pleasant smell. Do not use Christmas tree or pine, they have a resinous smell and bitter taste when burned.
• roast meat over hot coals. The heat should be sufficient for quick frying. If the kebab is on the coals for a long time, the meat will dry out. If a fire breaks out on the coals, it will burn the meat from above and leave it raw inside
• when frying meat, do not leave the grill. Insidious tongues of flame will now and then break out and burn the meat. Prepare a water bottle ahead of time to extinguish them.
• if the coals are barely smoldering and the heat is not enough, wave over them with special “wavers” for such cases so that the heat of the coals is enough. It is better to remove the meat at this moment from the grill
• as a rule, it is necessary to fry the kebab from 15 to 30 minutes, depending on the cut pieces
• do everything with pleasure and good mood!

And just so that it always turns out tasty, soft and tender for everyone, today's article will help.

Bon appetit!

The chicken is a versatile bird. Its meat can be marinated, stewed, fried, boiled, and in any form it will be delicious. Dietary benefits are also a huge advantage - this meat has a minimum of calories and a maximum of useful proteins and vitamins.

Fried chicken in a pan

The main secret is the use of spices. It is they who allow you to eat not just fried meat for dinner, but a tasty and spicy dish.

Fried potatoes with chicken legs

The easiest and fastest lunch is potatoes with chicken. These two products are in every home and it will not be difficult to cook them. The main thing here is not to overeat, because the dish is so tasty that this can easily happen.

Products:

• chicken legs - 1 kg;
• potatoes - 0.6-0.7 kg;
• mayonnaise - 20 gr;
• onion bulb - medium head;
• a pinch of salt (to taste);
• red and black ground pepper - 5 gr each;
• vegetable oil - 40 ml;
• spices for chicken - 10 gr.

Cooking time: 50 minutes.

Calories: 320 kcal.

1. Defrost chicken legs, rinse well and marinate in mayonnaise, salt and chicken spices. As spices for chicken, you can take a ready-made mixture or make your own using suneli hops, marjoram, oregano and peppers;
2. Leave the chicken in the marinade for half an hour and prepare the vegetables in the meantime;
3. Peel and wash potatoes;
4. Cut the onion into thin rings or half rings, at your own discretion;
5. Pour half the vegetable oil into a heated pan. It should warm up well;
6. Cut the potatoes into slices, but they should not be too thick (they will fry for a long time and remain damp) or thin (they will burn quickly). The optimal thickness of one piece is 1 cm;
7. Fry the potatoes like this: on high heat and without a lid, do not touch it for the first 5 minutes so that it warms up well, then stir and leave for another 5 minutes. As soon as the potatoes become soft and turn yellow, salt, add ground peppers, onion rings and cover with a lid for another 5 minutes. Then stir again and fry until tender without removing the lid;
8. Using another pan, heat the remaining vegetable oil and lay out the chicken legs;
9. On a quick fire, bring the chicken to an appetizing crust, then reduce the fire and fry under the lid;
10. Check the chicken for readiness - carefully make an incision and look at the color of the juice, if it is transparent, the meat is ready;
11. Lay out portions of potatoes and legs. Bon appetit!

Fried chicken fillet pieces

It is chicken fillet that is often used when compiling a menu for proper nutrition or diets, since it contains the minimum amount of fat and the maximum amount of protein. When cooking, it is important not to overdry the meat, because then it will completely lose its delicate taste and become very dry and tough.

• 1 kilo chicken fillet;
• 1 glass of lemon juice;
• 10 gr dry basil;
• 30 ml of olive oil;
• 2 sprigs of rosemary;
• 10 gr marjoram, cumin, oregano and paprika.

Cooking time: 45 minutes.

Calories: 200 calories.

1. Cut the breasts into medium pieces (5-10 cm);
2. Put the meat in a deep bowl, and in a smaller bowl, mix all the spices, lemon juice and oil. Mix well;
3. Pour the marinade over the meat and mix well. It is necessary that each piece be covered with its dense layer;
4. Cover the bowl tightly with a lid or pack in cling film and marinate in a cool place for 15-20 minutes;
5. Heat the pan over medium heat, do not pour oil, since the marinade already contains it. It would be great to use a special grill pan for meat, but you can get by with a regular one;
6. Put the chicken pieces and fry, stirring until golden brown;
7. Serve hot with any side dish.

Chicken in garlic

You can use any chicken parts in this recipe. The brisket in garlic sauce is especially good, but you can take drumsticks or wings - the whole chicken goes well with this sauce.

Ingredients:

• chicken - 700 gr;
• sour cream - 200 r;
• garlic - 4 cloves;
• butter - 80 gr;
• a pinch of pepper and salt;
• flour - 100 gr;
• hard cheese - 50 gr (you can not add);
• greens - ½ bunch.

Cooking time: 20 minutes.

Calorie content: 280 kcal.

1. Wash the chicken well with running water and dry slightly;
2. Grate with salt and pepper, leave for a couple of minutes while the sauce is preparing;
3. Melt the butter ahead of time. In a saucepan over low heat, heat the flour and gently pour the oil into it, stirring constantly;
4. Grind the garlic on a fine grater or a special press;
5. Mix garlic with sour cream and send to a saucepan;
6. Constantly stir the sauce so that flour lumps do not form there;
7. Bring the sauce to a boil;
8. Heat the oil in a second frying pan and put the chicken on it;
9. Fry until light brown, but do not bring to readiness;
10. As soon as the sauce boils in a saucepan, add greens and spices to it, as well as grated cheese;
11. Pour the sauce over the chicken and simmer everything together until the meat is ready;
12. Serve with vegetables or side dish.

Chicken thighs in a pan

Japanese cuisine can make a masterpiece even from simple ingredients. Ordinary chicken thighs are transformed with the help of simple shenanigans into the most delicious dish in the world.

Products:

• thighs - 600 gr;
• red wine (dry) - 6-8 tbsp. l;
• soy sauce - 6-8 tbsp. l;
• sugar - 50 gr;
• vegetable oil - 30 ml;
• clove of garlic;
• several stalks of green onions;
• fried sesame - 1 tbsp. l;
• a piece of ginger 1 cm thick.

Cooking time: 1 hour 20 minutes.

Calories: 206 calories.

1. Heat the wine in a saucepan and bring it to a boil;
2. Mix sugar with soy sauce and add it to the saucepan;
3. Wash the thighs, cut off the skin and fat, and then cut them into small pieces;
4. In a frying pan (you can use a wok if you have one), heat the oil and put the chicken on it;
5. Fry the meat, stirring constantly for 6-8 minutes;
6. Remove excess fat with paper towels. Wash the pan from oil;
7. Mix the sauce with chicken and fry over high heat until it thickens;
8. As soon as the chicken is covered with a thick layer of sauce and becomes glossy, you can add chopped garlic with ginger to it;
9. Put the meat on a plate and sprinkle with sesame seeds and green onions (chopped).

How to cook chicken drumstick

If the usual simple fried chicken is already boring, you can cook it with a delicious white wine sauce. Having tried this dish once, it is unlikely that there will be strength to deny yourself it the next time.

• shins - 4 pcs.;
• white wine - 6 tbsp. l;
• olive oil for frying;
• salt and freshly ground pepper to taste;
• dry Provence herbs - 1 tsp;
• butter - 30 gr;
• wheat flour - 60 gr.

Cooking time:

Calories: 230 calories.

1. Shanks wash and dry;
2. Put the chicken in a deep bowl, sprinkle with herbs, salt and pepper on top;
3. Add the wine to the chicken and stir well so that it is completely in the marinade;
4. Leave the meat to marinate under the film for 60 minutes in the refrigerator;
5. Add a pinch of salt and pepper to the flour;
6. After the time allotted for marinating, get the chicken and bread it in flour;
7. In a hot and olive oiled frying pan, fry the shanks for 5 minutes;
8. As soon as a crust appears, reduce the heat and continue to fry, turning until cooked;
9. At this time, melt the butter in a saucepan, do not allow it to burn, it just needs to warm up evenly;
10. Add flour and the remaining marinade to the butter;
11. Boil the sauce for 8 minutes, stirring;
12. Then add salt, herbs and pepper to the marinade to taste;
13. Remove the saucepan from the heat and let it brew under the lid;
14. Serve drumsticks with sauce for any side dish.

To make chicken meat especially tasty, you should take note of useful tips when cooking it:

1. It is preferable to marinate the fillet in a liquid marinade, because due to the lack of fat during cooking, it turns out to be too dry;
2. You can also add juiciness using onions;
3. The chicken will be very tasty if marinated in sour cream, kefir, wine, lemon or garlic marinade;
4. The use of olive oil will help reduce calories. You can fry chicken without oil at all - just add a little water to the pan;
5. It is necessary to defrost the meat at room temperature, pouring it with warm water.

Applying this knowledge, you can cook the same product in different ways every time so that you never get tired of it!