Sauce for pickling chicken for the oven. Liquid brine preparation

In order for baked chicken meat to be tender, juicy and have an original taste, it must be properly prepared. We will reveal the secrets of how to marinate chicken, what spices to add, and also share several recipes.

How to marinate chicken for the oven: secrets

Chicken meat is well digestible, suitable for dietary nutrition, contains iron and essential amino acids. Baked chicken is a delicious, flavorful dish.

Sometimes you try to cook tender meat in your sleeve, but it turns out tough or dry. The reason is improper pickling.

So, how to marinate chicken for baking correctly. The main secrets are as follows:

1. Rub the meat with salt 15-20 minutes before cooking. Salt is known to promote the secretion of juices, which are best preserved in meat. Prolonged exposure to this spice makes the fibers stiff.
2. Do not add ingredients that contain acetic acid to the marinade. It is in mayonnaise. The acid makes the product hard, changes the taste of the meat itself and some spices.
3. Leave the whole chicken in the marinade for 12 hours. The breast and wings are saturated with sauce in 2 hours, the thighs in 3–3.5 hours.
4. To speed up the marination, do not refrigerate the meat, but keep it warm for no more than 2 hours, otherwise bacteria will multiply.
5. In order for the dish to acquire a special taste and smell, correctly combine vegetable oils and spices. Cook hot sauce based on sunflower oil, mix paprika, rosemary and basil with olive oil, and corn oil is suitable for most herbs.

If you add ready-made seasonings to the chicken marinade, keep in mind that they contain salt. Cook a whole carcass - do not forget to grease it with sauce inside.

How to marinate chicken: spices

Spices give the meat an appetizing aroma and a pleasant aftertaste. Let's figure out which ones to add to the chicken marinade in the oven. The following spices are suitable:

• the standard mixture of spices for chicken is curry (the aroma of this spice spreads far beyond the kitchen);
• black pepper or paprika;
• if you like spicy dishes, add chili pepper;
• nutmeg, rosemary, cumin, coriander, ginger give the meat a piquant note;
• rub the chicken with turmeric: it is she who makes the crust golden and crispy;
• if you like the taste of basil, mint, sage or marjoram, feel free to cook chicken in your sleeve with these herbs.

It is important not to overdo it with spices. Throwing everything into the marinade at once is also not worth it. For tasty meat, just add 2-4 favorite spices.

Experiment, combine different spices, or choose a tried-and-tested oven-roasted chicken recipe from the list below.

Marinade for chicken in the oven: recipes

If you want to bake an unforgettable chicken for dinner, use the following marinade recipes:

1. Pour 50 g of olive oil and 20 g of soy sauce into a container, add 2 tbsp. l. light honey. Add your favorite spices. Add pepper to taste.
2. Mix vegetable oil, lemon juice and soy sauce in equal proportions. Add 1 tsp. salt, 2 tsp. sugar, 0.5 tsp. ground pepper. Grind the ginger root (you will need 1 tablespoon) and the head of garlic.
3. Grate the meat with ground pepper (0.5 tsp), pour in 250 g of dry white wine, add 1 tbsp. l. apple cider vinegar, olive oil and mustard.
4. In 0.5 l of kefir, put a head of garlic passed through a garlic press, 1 tbsp. l. hot sauce, 2 tbsp. l. lime juice. Add half rings of a small onion, ground pepper to taste and 0.5 tsp. dried thyme. Mix everything thoroughly and apply on the meat.
5. You can quickly marinate the meat in olive or corn oil and lemon juice with the addition of 3 g of rosemary and ground pepper to taste.

Don't forget to salt the meat a few minutes before roasting. If you cook the chicken in the sleeve, then at the end open it and fry it on the grill for a delicious golden brown.

We hope these tips will help you cook the most delicious chicken in the oven.

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Photo gallery: How to marinate chicken - the best marinade recipes for baking, frying and barbecue

Marinated chicken breasts with potatoes

A professional chef will say with confidence that chicken meat must be marinated before being heat-treated in the oven or on the stove. By marinating, the chicken acquires a brighter taste, becomes even more tender and softer. Today we share with you a few secrets on how to marinate chicken deliciously for frying, baking or barbecue.

How to marinate chicken deliciously: basic rules

There are many unwritten rules for marinating chicken meat for frying, baking in the oven, grilling, etc. Observing at least the most basic of them, you can always boast of successful dishes at a family dinner or a festive gala table:

1. Refusal of mayonnaise. Marinating meat in such a barbaric way is categorically not recommended. Mayonnaise completely deprives the delicate pulp of taste.
2. Marinating duration. When planning to bake a whole chicken in the oven, it is best to leave it to soak overnight. If you decide to cook only drumsticks or wings, it is enough to marinate them for 2-4 hours.
3. Storage temperature. In cases where the marinating period exceeds 2 hours, the container with meat should be hidden in the refrigerator. Leaving it on the table, you risk getting a stale product.
4. A mixture of spices. The most popular win-win pickling option is using a few spices combined with vegetable oil or soy sauce. The liquid base for the marinade is chosen, guided by spices. So, paprika and basil are suitable for olive oil, and garlic and thyme are suitable for sunflower oil.

Marinated chicken in a bowl

For more information on how to marinate chicken for cooking in a pan, oven or grill, we will tell you in recipes with photo instructions.

How to marinate chicken for the oven: a step by step recipe with photos

The combination of spices with beer is an innovation in the field of marinades for chicken meat. This unusual recipe for chicken dressing turned out to be very successful and even experienced chefs liked it. Having previously marinated the bird in such a mixture, you can bake it deliciously in the oven, and then enjoy the amazing taste and aroma.

Chicken legs in marinade

Required Ingredients:

• light beer
• Cayenne pepper
• green basil

Step-by-step instruction

How to Marinate Roast Chicken in Honey Mustard Sauce

Honey mustard marinade with soy sauce is one of the most popular and many adored options. The chicken, combined with these products, after baking in the oven, acquires an amazing golden color, amazing salty-sweet taste and an unusual festive aroma.

Required Ingredients:

• liquid honey - 100 ml
• Dijon mustard - 70 ml
• curry - 1 tbsp
• soy sauce - 4 tbsp.

Step-by-step instruction

How to Marinate Roast Chicken in Pomegranate Juice

Chicken fillet in the process of frying in a pan (or in the oven) manifests itself, to put it mildly, not in the best way. The meat becomes dry and tough, acquires an unpleasant gray or dark brown dark color. But this situation is easy to solve by pre-marinating the chicken breast in pomegranate sauce. So the chicken will be able to maintain its softness even after heat treatment, and the color of the finished dish will pleasantly surprise the gourmet's eye.

Required Ingredients:

• pomegranate juice natural or bottled
• coriander peas
• turmeric
• dried fennel
• fresh dill
• vinegar

Step-by-step instruction

1. Pomegranate juice (preferably freshly squeezed) is heated over low heat.
2. We remove the container with juice from the burner, pour dry spices inside and add wine vinegar.
3. Finely chop fresh dill and send to the solution. Mix everything thoroughly.
4. We put the chicken breasts in a wide vessel with sides, pour the marinade over.
5. Cover the chicken with a lid and leave for 90 - 120 minutes.
6. In the absence of pomegranate juice, you can use slightly diluted narsharab pomegranate sauce. At this time, the chicken will turn out no less juicy and soft.

How to marinate chicken for barbecue: recipe with photo

Today it is no longer relevant to marinate poultry meat in mayonnaise, kefir, sour cream. Now it is in trend to marinate barbecue chicken in soy sauce with spices and spices. Be sure to try this newfangled recipe.

New Year's Eve died down and a week came when relatives and friends began their trips to the guests. I no longer want a lot of meat, salads and snacks. The body requires something dietary, but always tasty.

In this case, the ideal solution would be a chicken, which, after languishing in the oven, becomes an amazingly tasty and healthy diet food. Of course, chicken is cooked not only in the oven, but also in. Do . Ready. Well, one of the most common. I can not forget one of my most favorite dishes, this.

Chicken meat has a high content of animal proteins necessary for the body and easily digestible.

Well, a chicken baked whole in the oven is not only healthy, but also looks appetizing. It can be easily served on the festive table as a main course, as well as for everyday dinner.

What to cook from chicken - Chicken in the oven detailed recipes with photos

There are many different options for baking, giving their own unique taste - from various marinades to dishes and cooking methods.

To bake a whole chicken carcass, we first prepare it well: we gut it, then we rinse it thoroughly to remove all clots of gore and the remains of the insides and feathers, dry it with paper towels, and only then we start cooking.

The easiest way is to rub with salt and pepper and send to a baking sheet.

But we want to get fragrant, tender meat with a crispy crust, don't we? Then marinating comes to the rescue.

1. Marinade for chicken

There is a fairly large number of ready-made marinades, but it turns out much tastier with personally cooked .
All marinades are quite simple and their preparation boils down mainly to the fact that you need to mix all the ingredients well, and then coat the bird.

To meat marinated, it is necessary to leave the carcass soaked with mixed ingredients for 3-12 hours.
Here are some recipes that will become your taste preferences.

Mustard-honey marinade

The unique combination of sweetness with spiciness gives the meat a piquant taste. But not only that - the crust is baked to a crispy state and looks like glazed!

Ingredients:

• Liquid honey - 150 gr.
• French mustard - 100 gr.
• Lemon juice - 3 tbsp. l.
• Sunflower or olive oil - 2 tbsp. l.
• Garlic clove - 5 pcs.
• Greens - 1 bunch.
• Salt, pepper - to taste.

Cooking:

Chop greens and garlic cloves, mix with all other components.

marinade burning

Ostroeeds will like such a scorching aftertaste.

Ingredients:

• Soy sauce - 150 ml.
• Green onions - 1 bunch.
• Ground red pepper - 2 tsp.
• Garlic - 5-8 cloves
• Ginger - 8 cm fresh root
• Salt - to taste.

Cooking:

1. Grind onion feathers.

2. Rub the ginger root and garlic with a grater

3. Mix everything in a marinade cup.

Marinade sour cream

The meat will simply melt in your mouth if marinated in sour cream with spices.

Ingredients:

• Sour cream - 5 tbsp. l.
• Soy sauce - 3 tbsp. l.
• Mustard ready - 1 tbsp. l.
• Provence herbs - 1 tbsp. l.
• Ground ginger - 2 tsp
• Salt, pepper - to taste

Cooking:

Combine all ingredients and beat until smooth and creamy.

marinade lemon

Probably the most delicious marinade with a unique lemon note, which also softens the meat quite quickly, so it does not require a long waiting process and the meat is ready for further processing after a maximum of 5 hours.

Ingredients:

• Lemon - 2 pcs.
• Sunflower oil - 3 tbsp. l.
• Garlic clove - 5 pcs.
• Rosemary, dill - 0.5 bunch each
• Ground allspice - 1 tsp.
• Salt - to taste

Cooking:

1. Grind garlic cloves, half a bunch of dill and rosemary.

2. We chop lemons into small pieces in a way convenient for you. Can be rubbed on a grater.

3. Mix all the ingredients and mix well.

And a few more marinating secrets:

1. The most juicy and tender marinated meat is obtained from freshly chilled meat products.

2. It is not advisable to use plastic and aluminum utensils for pickling - firstly, it is harmful to the body, and secondly, the product may have an extraneous aftertaste. The ideal solution is glass and enamelware.

3. The degree of tenderness of meat depends on the duration of marinating. The smaller, the tougher.

4. If soy sauces are used in pickling, then it must be remembered that they are already quite salty and there is a possibility of salting the meat if you thoughtlessly add salt.

2. Chicken in the oven with potatoes

Potatoes and chicken are the best food ever! And really, what do all housewives usually do as a side dish for chicken? That's right - potatoes: fried, boiled, steamed, stewed, crushed, etc.

The easiest way to prepare this combination of important and healthy foods is to put them in one bowl and bake.

Ingredients:

• Chicken carcass - 1 pc.
• Mayonnaise - 200 gr.
• Potato - 1 kg.
• Garlic cloves - 5 pcs.
• Sunflower oil - 3 tbsp. l.
• Salt, pepper - to taste.

Cooking:

1. Rub the prepared carcass with salt and pepper.

2. Grind the garlic in a garlic press and mix with mayonnaise.

3. Rub the bird with mayonnaise-garlic mixture.

4. We send the chicken to the refrigerator to be saturated with marinade for 3 hours.

5. Cut the peeled potatoes into circles of half a centimeter thickness, salt and pepper to your taste.

6. Lubricate the baking sheet with sunflower oil.

7. Spread potatoes in an even layer.

8. Put the pickled chicken on top of the potatoes.

9. We send to bake in an oven preheated to 180 degrees for an hour and a half.

10. Put on a large dish and decorate as you wish.

Bon appetit!

3. Chicken in the oven in foil

A feature of the foil is that it prevents the products from burning in the oven. And if you cover a baked dish with it on top, then it will languish, as if under a lid.

Ingredients:

• Chicken carcass - up to 1.4 kg.
• Salt, spices - 2 tsp each.

Cooking:

1. Rub the prepared chicken carcass with your favorite spices and salt. To make it easier to apply, it is better to mix them immediately in a cup.

2. We leave the bird alone for 25 minutes so that it has time to nourish the spices and salt it.

3. We wrap the carcass in foil and send it to the oven preheated to 180 degrees for 50 minutes.

4. Open the foil and continue to bake for another 20 minutes to form a golden crisp.

5. If there is a convection mode in the oven, then turn it on for 7 minutes, then the crust will become really fragile and fried.

6. As a side dish, put boiled vegetables and potatoes.

Bon appetit!

4. Chicken in the oven in the sleeve

The use of baking sleeves is that this heat-resistant film creates a kind of air valve in which the products are steamed with hot air and at the same time saturated with juices and smells of each other.

Ingredients:

• Chicken carcass - up to 1.7 kg.
• Paprika, soy sauce - 2 tbsp. l.
• Chili pepper - 0.5 tsp without a slide
• Salt, spices - to taste

Cooking:

1. Combine seasonings with soy sauce and beat with a fork until smooth.

2. We coat the whole carcass with the resulting emulsion and let it soak in spices for at least half an hour.

3. We lay out the sleeve on a baking sheet and put the pickled bird in it. We tie well around the edges and make two small punctures on top with a toothpick so that the film does not burst from the steam during cooking.

4. We send it to the oven preheated to 190 degrees and bake for 1.5 hours.

5. Carefully remove the finished carcass from the film so as not to tear the skin and not burn yourself with juice.

6. Decorate with herbs or vegetables and serve. Garnish can either be put on the same dish where the meat is, or in plates nearby.

Bon appetit!

5. Whole chicken in the oven

Lemon gives the chicken a special tenderness and unique taste. It is not necessary to grease the meat with lemon juice. You can stuff the slices of this amazing citrus marinator right under the skin.

Ingredients:

• Chicken carcass - up to 1.8 kg
• Lemon - 1 pc.
• Rosemary - 2 branches.
• Salt, spices - to taste.

Cooking:

1. Cut the lemon into rings half a centimeter thick.

2. We pry the skin on the brisket with our fingers and push through one or a pair of citrus plastics from each side.

3. Coat the bird with salt and pepper. You can add your favorite spices. Inside the carcass we push the rosemary sprig and the remaining lemon.

4. We tie the legs with kitchen thread so that the chicken looks more compact and does not dry out in the abdominal part.

5. Send to the oven at a temperature of 180 degrees for 70 minutes.

6. Before serving, the thread must be removed, and it is desirable to decorate the dish to your taste.

Bon appetit!

6. Chicken in the oven on salt

Although it is believed that any meat can be easily salted with salt, there is still an interesting and fairly simple recipe for roasting poultry on a salt pillow.

Ingredients:

• Chicken carcass - up to 1.8 kg.
• Salt - 1 kg.

Cooking:

1. Cut the brisket in the middle with culinary scissors.

2. We straighten the carcass to a flatter position and blot well with paper towels to dry and prevent salt from sticking and ruining the taste of the dish.

3. We cover the baking sheet with parchment. Pour salt on it and distribute it in an even one and a half centimeter layer.

It is not advisable to use iodized salt so that bitterness does not appear due to iodine.

4. We lay the chicken on top of the salt pillow in a straightened form.

5. We send to bake in an oven preheated to 180 degrees for 60-70 minutes.

6. Let it cool a little and carefully transfer it to a dish, try not to pierce the skin so as not to burn yourself with hot juice.

7. The plate can be decorated with fresh tomato slices and lettuce or parsley leaves.

Bon appetit!

7. Chicken in the oven with vegetables

If you put a vegetable platter in the carcass, then after baking it will acquire the taste of a well-steamed vegetable stew. These vegetables will be a great side dish for tender baked chicken meat.

Ingredients:

• Chicken carcass - up to 1.8 kg.
• Bulgarian green and red pepper - 2 pcs.
• Onion - 1 pc.
• Garlic - 5 cloves.
• Sunflower oil - 3 tbsp. l.+2. Art. l.
• Lemon - 0.5 pcs.
• Rosemary - 3 tsp
• Bay leaf - 5 pcs.
• Spices, salt, pepper - to taste.

Cooking:

1. Cut the onion into quarters. Grind rosemary (if fresh). Combine all spices and lemon.

2. Mix sunflower oil with pepper and salt to your taste.

3. We stuff the carcass with spices (0.5 onions, 2 parsley, 0.5 lemons), and rub with an oil emulsion on top.

4. Put the bird in a mold, sprinkle with rosemary and a couple of bay leaves.

5. We send for half an hour to an oven preheated to 200 degrees.

6. Grind the other half of the onion, peppers and garlic in any form convenient for you.

7. Season the vegetable filling with the remaining rosemary, salt, pepper, add 2 tbsp. l. sunflower oil and mix well.

8. We send it to the carcass on a baking sheet and bake everything together for about 60 more minutes.

Serve the dish hot, spreading the stewed vegetables around the chicken.

Bon appetit!

8. Chicken in the oven on a jar

Quite an interesting way to cook homemade grilled chicken on an ordinary glass jar. But it’s better to make the marinade yourself in order to feel the real homemade taste.

Ingredients:

• Chicken carcass - up to 2 kg.
• Mayonnaise - 3 tbsp. l.
• Garlic cloves - 3 pcs.
• Paprika - 1 tsp
• Bay leaf - 2 pcs.
• Salt, pepper, spices - to taste.

Cooking:

1. Grind the garlic cloves as finely as possible. You can do this with a garlic press, or you can chop it with a knife.

2. Mix salt, favorite spices and garlic with mayonnaise.

3. Coat the carcass with sour cream marinade.

4. Thoroughly rinse the glass jar so that there are no labels or drips.

A seven-hundred-gram capacity is best suited.

5. We fill a third of the jar with water, throw lavrushka and a few peppercorns into it.

6. We seat the bird on a jar and wrap it with a thread so that the wings with paws are pressed and the carcass does not fall.

7. We install the jar-meat structure on a pallet, into which you need to pour a little water so that the draining fats do not burn.

8. We put the structure in a cold oven on the lowest grate and gradually increase the temperature to 180 degrees, at which we simmer the chicken for about 80 minutes.

9. Arrange the finished dish on a platter and serve.

Bon appetit!

9. Chicken in the oven in a bag

It is not necessary to bake a chicken with potatoes, you can just have one carcass in a culinary bag. The meat is first steamed and then baked. This option is very good for people who should not break the diet.

Ingredients:

• Chicken carcass - up to 1400 gr.
• Seasoning for chicken - 15 gr.
• Butter - 50 gr.
• Salt, pepper - to taste.

Cooking:

1. Melt the butter and add spices to it. Mix well until smooth.

2. Rub the prepared chicken with oil marinade and remove to cool-infuse in a cool place for 3-12 hours.

3. We tie the chicken legs to make the carcass more compact.

4. We spread the package on a baking sheet and place the pickled bird in it.

5. We send to bake in an oven preheated to 180 degrees for 60 minutes.

6. We open the bag in the middle so that the carcass is exposed, and put it in the oven for another 20 minutes at 180 degrees to get a ruddy crispy skin.

Bon appetit!

10. Chicken in the oven with rice

In addition to potatoes, rice is very popular as a side dish. But why cook it separately when you can use it as a filling, which will be much more if you don’t fill the carcass, but simply lay it on top of a rice hill? With this option, both the meat and the side dish will be ready at the same time. Yes, and rice will be much tastier, because it will be soaked with chicken juice during baking.

Ingredients:

• Chicken carcass - up to 1.6 kg.
• Rice - 1 cup.
• Onion - 1 pc.
• Celery - 1 stalk.
• Butter and sunflower oil - 1 tbsp. l.
• Carrot - 1 pc.
• Garlic clove - 2 pcs.
• Spices, salt - to taste.

Cooking:

1. Cut out the spine from the carcass with culinary scissors. Rub the bird with salt and your favorite spices.

2. Rinse the rice well and boil until half cooked.

3. Grind the vegetables in any way convenient for you and send them to sweat in a pan with sunflower oil for 5 minutes. Salt and pepper halfway through frying.

4. Add rice to the vegetable dressing and fry for another 3 minutes so that the rice has time to soak up the vegetable juice.

5. Cover the baking sheet with foil. We spread the rice-vegetable mixture on it with a slide.

6. We cover the filling slide with the straightened chicken and grease the carcass with sunflower oil.

7. We send to bake in an oven preheated to 180 degrees for 1 hour.

8. Put the stuffing with chicken beautifully on a dish and decorate with greens and fresh plastics of vegetables.

Bon appetit!

11. Video - Chicken in the oven

There are many ways to cook a whole chicken in the oven. Everyone cooks according to his imagination and taste preference.

If you decide to switch to a lighter meat than beef and pork, then chicken is the perfect solution!

To eat poultry meat deliciously, it is not necessary to stand at the stove for hours. Roasting a whole chicken not only saves the housewives time, but every time it pleases with its variety of flavors, which appear depending on the ingredients of the marinade.

Making the right marinade for a whole chicken in the oven is the main secret to making it with juicy flesh and a spicy crispy crust. What to use for this? We offer some of the most successful recipes.

Many believe that this is the best marinade for chicken in the oven. It is simple and can be prepared quickly from an inexpensive set of products that you usually always have at home. There is not a single exotic component in it, but the result is always excellent. The meat comes out juicy and tasty.

Ingredients:

• 15% sour cream or mayonnaise - 150 ml;
• grain or regular mustard - 2 table. spoons;
• garlic - 4 cloves;
• salt, a mixture of peppers;
• spices.

Cooking:

Classics of the genre: honey marinade for chicken

In second place in popularity is chicken in a honey marinade in the oven. This composition is ideal for preparing poultry with a delicious caramel crust.

Ingredients:

• olive oil - 4 table. spoons;
• liquid natural honey - 2 tsp;
• mustard - 4 table. spoons;
• garlic - 6-7 cloves;
• red and black pepper;
• salt.

Cooking:

Impossible to resist! Chicken in garlic marinade

A chicken marinade with garlic and ketchup will give this dish a more piquant taste.

Ingredients:

• soy sauce - 2 table. spoons;
• ketchup - 2-3 tablespoons;
• mayonnaise - 2 table. spoons;
• garlic - 3-4 cloves;
• salt.

Cooking:

Just a meal! Chicken in sweet and sour marinade

If you want to cook this yummy in a new way, then make a marinade for a whole chicken in the oven in the French style. You will get an original flavor bouquet - the dish will acquire a pleasant sweet and sour aftertaste.

Ingredients:

• pomegranate sauce - 50 ml;
• onion turnip - 1 head;
• Provencal herbs (or aromatic seasonings of your choice);
• pepper;
• salt.

Cooking:

1. Peel the onion from the husk. Cut it into not too thick half rings.
2. Place in a suitable container.
3. Add the pomegranate sauce to the chopped onion.
4. Add spices.
5. Brush the inside of the prepared chicken with pomegranate marinade, then put it in a bowl with sauce, turn it over several times so that it is all covered with a fragrant composition. Cover and place in a cool place to marinate the bird.

Chicken with citrus flavor

If you make such a marinade for grilled chicken in the oven, then during its preparation a smell will spread around the house, from which saliva will flow not only from your household, but also from all the neighbors. But it's not just about the scent. The dish will be really tasty.

Ingredients:

• orange - 1 large or 2 small;
• vegetable oil - 4 table. spoons;
• soy sauce - 6 table. spoons;
• honey - 2 table. spoons;
• paprika - 2 tsp. spoons;
• seasonings.

Advice! Don't use too much salt because soy sauce tastes salty.

Cooking:

How not to make a mistake with the marinade?

It would seem that everything is simple: we mix the components of the marinade, “bath” the chicken carcass in it, and the dish will turn out to be exceptionally tender and tasty. But the pickling process has its own subtleties.

Three main rules for marinating chicken:

1. The duration of pickling depends on the weight of the bird. If the meat will be in the sauce for more than two hours, then be sure to put it in the cold. If you plan to keep it in the marinade for a shorter period of time, then leave it on the table (under a lid or in a bag).
2. If you do not have the ingredients for the marinade on hand, then make the simplest composition - mix oil (sunflower, sesame, olive, corn - whatever) with spices and coat the chicken.
3. Although the recipe for any marinade includes salt, it is better not to add it right away. Salt the meat ten minutes before the end of baking. If you immediately rub the chicken with salt, then it can turn out to be harsh and dry.

At the initial stage, you should prepare the chicken for pickling, which is carried out according to a single principle, regardless of the marinade recipe. We clean the chicken carcass (or its parts) from the remaining hairs and feathers, rinse well and dry with a towel.

An important point: for marinating we use glass, plastic or stainless dishes. An aluminum or cast iron container is not recommended, as these metals oxidize when exposed to salts and acids.

What to marinate chicken in? Mayonnaise, kefir, honey, tomato paste, cream, yogurt - the main list of the main components of all kinds of marinades. All sorts of spices, garlic, onions, herbs give the meat a rich aroma and rich taste. And the addition of lemon juice and vinegar greatly speeds up the pickling process.

Chicken in a honey marinade - a recipe for baking in the oven

For pickling, you can use both the whole chicken and its individual parts (legs or thighs). As a result, the finished meat from the oven will acquire a golden brown crust and a delicious slightly sweet taste.

Marinade Ingredients:

• soy sauce - 1 tbsp.
• honey - 1 tbsp
• mustard - 1 tbsp.
• vegetable oil - 1 tbsp.
• garlic - 2 - 3 cloves
• salt and spices - dried herbs, paprika, pepper mixture

Step-by-step instruction

How to Marinate a Whole Roast Chicken - With Rosemary and Lemon

Garlic - 4 teeth;

Sesame seeds - 1 tbsp

Cooking method:

Preparing a marinade is not difficult. It is enough to mix all the ingredients in a vessel.

We crush the garlic with a garlic press. Rub the peeled ginger on a fine grater. We heat the honey in a water bath, add all the ingredients here. Often, when marinating meat, special bags with a lock are used, which allows you to thoroughly mix the marinade components with meat. We use such a package in this case. We put the marinade in the bag, we also put the chicken for the grill here. We carefully coat the chicken, leaving it in the bag, send it to the refrigerator for about 2 hours. Before sending the meat to the oven, you need to salt it, and at the end sprinkle with sesame seeds.

Recipe 2. Grape juice marinade for chicken in the oven

Apple cider vinegar - 3 tablespoons;

Honey -3 tablespoons;

Soy sauce - 3 tablespoons;

Garlic - 2 tooth.

Cooking:

Like many other marinades, this recipe is characterized by ease of preparation. In the vessel where it is planned to marinate the meat, mix all the ingredients and put in the refrigerator for 5 hours. Pineapple gives the meat an exotic taste. Believe me, such a dish will certainly not remain on the table!

The use of greens in chicken marinade can significantly enrich the taste of meat. However, you should not chop the greens; when cooking, it is quite difficult to clean the meat from small adherent leaves. And when cooking, fresh herbs turn black and spoil the appearance of the dish.

1. Soy-honey.
2. Mix a tablespoon of soy sauce with two tablespoons of melted honey and three tablespoons of vegetable oil. Add half a teaspoon of coriander and basil, a little black pepper to the marinade, mix. Marinate the meat in the composition, and if you bake it in a mold and with potatoes, fill it with it before sending it to the oven. Thanks to honey, the chicken will acquire a golden color and a sweetish aftertaste.
3. Asian spicy.
4. Mix a tablespoon of olive oil and salt, add 2 tablespoons of sugar and the juice of half a lemon. Pass through the press 5 cloves of garlic, add to the marinade. Peel a 4 cm long ginger root, cut and send to the sauce. Pour in 2 tablespoons of soy sauce and lime juice, add half a spoon of black pepper. The dish will turn out exquisitely spicy!
5. Wine-mustard.
6. Mix a spoonful of apple cider vinegar and mustard, dilute with a glass of dry white wine. Add a spoonful of salt, a spoonful of olive oil, half a spoonful of black pepper. Wine and vinegar will make the meat incredibly tender and soft, and mustard will give an original taste.
7. Lemon spicy.
8. For this simple marinade, use the juice of one lemon and a tablespoon of olive oil. Then add to it half a spoonful of ground pepper and dried rosemary, a pinch of salt. Lemon and rosemary will create an amazing aroma of the finished dish.
9. Original kefir.
10. Use 2 cups of low-fat kefir, 4 cloves of garlic, juice of half a lemon. Add a spoonful of hot Tabasco sauce, half a spoonful of thyme and black pepper, chop half an onion. At the end put 2 spoons of salt
11. Marinade "Delicious"
12. • Ginger root - 1 tablespoon already grated
    • Garlic - 4-5 cloves
    • Curry - 1 teaspoon
    • Turmeric - 0.5 teaspoon
    • Nutmeg - 0.5 teaspoon
    • Ground white pepper - 0.5 teaspoon
    • Salt - 1 teaspoon
    • Vegetable oil - 5 tablespoons
    • Sour cream - a quarter cup
    • Juice of half a lemon (small)

What could be tastier than meat cooked on a fire? I think every kebab lover knows that the success of its preparation depends on the right marinade. I offer the recipe for the most delicious marinade for chicken. The marinade coats the meat, stops the secretion of meat juice and protects the meat from burning. Aged in the marinade, chicken skewers acquire an amazing aroma, and the taste of chicken becomes bright and original. Also, after using the marinade, the chicken becomes softer, more tender and juicier.

Ingredients:

• 1 kilogram of chicken meat;
• half a glass of whey (kefir, yogurt, sour milk);
• half a teaspoon of dry garlic;
• a quarter teaspoon of red ground hot pepper (chili);
• a quarter teaspoon of ground black pepper;
• half a teaspoon of curry;
• 1 teaspoon sweet pepper (paprika);
• a quarter teaspoon of salt.

The most delicious marinade for chicken. Step by step recipe

1. In order for the chicken dish to turn out perfect, you need to choose high-quality meat and choose the right marinade.
2. It is also very important to choose the duration of pickling. If you want to marinate a whole carcass, then it is best to marinate it the night before.
3. It will take significantly less time to marinate individual parts of the chicken. If you have wings, breast or loin, then leave to marinate for an hour. For the thighs and lower legs, it will take more time - from two to four hours.
4. We turn to the preparation of the most delicious marinade for chicken. First you need to prepare a convenient bowl for pickling chicken.
5. Pour the whey into a bowl. You can use any fermented milk product: kefir, curdled milk, sour milk and even unsweetened yogurt.
6. An important point in the preparation of the marinade is the choice of dishes. You need to marinate the meat in a dish that does not oxidize. It can be enameled dishes (enamelled dishes must be free of cracks and chips, otherwise the meat may acquire an unpleasant metallic taste). Also suitable are glass and ceramic dishes, special plastic dishes for cold foods, or stainless steel dishes.
7. It is not necessary to marinate meat in aluminum dishes: as exposure to marinade leads to oxidation - and this will give the kebab an unpleasant aftertaste.
8. In a bowl of whey, add a quarter teaspoon of red ground hot pepper (chili), one teaspoon of sweet pepper (paprika), a quarter teaspoon of ground black pepper, half a teaspoon of dried garlic, half a teaspoon of curry and a quarter teaspoon of salt.
9. You can add all the spices to your taste: depending on how spicy the dish you want to get.
10. Pepper is the most versatile of spices: we probably add it to every dish. But chili pepper, which gives spiciness, must be added in doses: the more you use it, the spicier the dish will be.
11. Spicy herbs are very good for chicken: sage, mint, marjoram, thyme, basil and rosemary. You can use only one bright taste, or you can make an original mix of flavors of all herbs. All of these herbs pair well with coriander and ginger, which are sure to enhance the flavor of the chicken.
12. Turmeric can give a very interesting taste to chicken: you need to add it to the marinade in a small amount. The turmeric will also give the chicken a golden crust.
13. Mix all ingredients thoroughly.
14. If you wish, you can add a teaspoon with a slide of granular mustard to the marinade.
15. Put the chicken into the resulting marinade. You can knead the chicken well with your hands so that the marinade can be better absorbed. After that, put oppression on the meat (for this I use a plate or a jar of water) and let it brew in the marinade for at least three hours.
16. In order for my chicken to be well saturated with marinade, I try to cook it in the evening - and leave it in the refrigerator overnight.
17. I really like to make soy sauce for ready-made barbecue. To do this, you need to use mayonnaise, soy sauce, garlic and, if desired, you can add black ground pepper. We take the sauce and add mayonnaise to it, in a ratio of one to three: mix well and put garlic and pepper to taste.

I think any culinary specialist will say that in order to cook very tasty meat, it must be marinated. Use the most delicious marinade for chicken - and your kebab will undoubtedly please your loved ones with delicious taste and unsurpassed aroma. Of course, there are many ways to marinate chicken, but without being afraid to experiment, you can find your favorite marinade recipe. You can perfectly complement the taste of chicken kebab with sauce: sour cream, mushroom, lemon, mustard, vegetable - or ordinary ketchup. On our site you can find a lot of interesting and tasty recipes for marinating meat.