Chicken marinade in the oven. Marinated Tropicanka Chicken in Lime Marinade

What is the best marinade for chicken in the oven? What ingredients are ideally combined with this meat, and which ones should not be added? How to marinate a carcass? We will talk about this further.

Ask a professional chef how he cooks any meat. Believe me, he will definitely say that the meat should be marinated. This is necessary to get a more pronounced, bright and original taste. In addition, after pickling, the fibers become softer, the dish is more tender and juicier.

Marinating Chicken Secrets

There are several rules for marinating chicken for the oven. By following them, you will always receive lovely dish as a result.

The duration of pickling depends on the weight of the carcass. If you plan to bake the whole carcass, do not be too lazy to marinate it the night before. If you have wings or breast for dinner, you can leave them in the sauce for an hour. For thighs, more time is required - from 2 to 4 hours.
Stop marinating chicken for the oven in mayonnaise! With this simple and so successful, at first glance, ingredient, you completely kill its individual taste, which turns out to be the same every time. Moreover, mayonnaise contains acetic acid, which, when baked, stiffens the fibers, and they begin to taste bitter.
Keep the meat in the refrigerator if the marinating time is more than 2 hours. At room temperature the carcass will marinate faster, but this only applies to the breast or wings.
The easiest way to marinate chicken for the oven is to mix 1 or more types of spices with vegetable oil, bathe the meat in this composition and leave for a couple of hours. Depending on the seasonings you choose, choose the oil. For example, olive goes well with basil and paprika, sunflower - with hot spices, and corn is universal, suitable for all types of pickling.
Give up salt! Each chicken marinade recipe in the oven suggests the presence of salt. It just needs to be added correctly. Do not salt the meat before a long marinade, it is better to add salt 10 minutes before you plan to send the carcass to the oven. Otherwise, the dish will turn out tough and dry.

Choosing spices

What spices for chicken in the oven should be used, and which ones will give us a wealth of flavors? Remember!

Peppers - black and chili. The first is universal, we put it in every dish, but chili gives the dish a sharpness, so it is used “dosed” and often in dishes with a Mexican accent.
Herbs - for chicken in the oven, the marinade may contain marjoram, basil, mint, thyme, rosemary, sage. You can only use one bright taste, or their original mix. By the way, all these herbs go well with ginger and coriander, which will also enrich the taste of your dish.
Curry is the perfect solution for oven-dried marinated chicken, especially if you're planning on grilling it. Curry is not a simple herb, but a rich combination of spices: cumin, nutmeg, mustard, hot pepper, coriander.
Nutmeg- stop your choice on it if you plan to cook chicken with cheese and mushrooms. This spice brightly saturates the taste of dishes with dairy components; not a single dish can do without it. haute cuisine if it contains cream and potatoes.
Turmeric - this spice has a special taste that is highly valued in India. For us, it is more than unusual, so putting turmeric in the marinade is worth a small amount. But for chicken in the oven, it will be the perfect solution, as it will give the dish not only interesting taste, but also a bright golden crust.

5 types of marinade

And now we offer you a choice of several recipes for universal marinades for chicken meat.

Soy-honey. 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 form 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.
Asian spicy. 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!
Wine-mustard. Mix by spoonful 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.
Lemon spicy. 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.
Original kefir. Use 2 cups of low-fat kefir, 4 cloves of garlic, juice of half a lemon. Add a spoon hot sauce Tabasco, half a spoonful of thyme and black pepper, chop half an onion. At the end, put 2 tablespoons of salt.

Thanks to the marinade, the taste of your baked chicken will always be original and unusual.

Chicken meat, unlike other types, including game, does not need to be marinated to soften.

In most cases, the poultry sold will be broiler breeds, with tender soft meat. However, marinades of various compositions and methods of their application are used very often.

The effect achieved by such methods is to give very susceptible chicken the taste qualities inherent in the components of the marinade, and these can be spices and wines, citrus juice, or onions.

Marinated chicken - the basic principles of cooking marinated chicken dishes

For marinating, they usually take fresh or chilled chicken meat. If, nevertheless, the bird is frozen, it should be properly thawed.

This should be done not in water or in the microwave, put the meat in a non-metallic dish and leave overnight at nominal room temperature.

The carcass can be marinated both as a whole and cut into pieces, it all depends on what dish you are going to cook.

For pickling, it is best to take enameled, porcelain, or glass dishes. Such containers do not oxidize under the influence of acids contained in the marinade.

The whole carcass is well rubbed with salt and pepper and laid out in the marinade.

There are a lot of marinades for poultry, but each of them must contain an acid that helps soften the fibers of chicken meat.

One of the most common components of the marinade is vinegar, but it is not in this selection of recipes, since chicken marinated with vinegar loses its taste too much.

It is best to keep chicken meat in kefir, citrus juice with honey, wine or soy sauce.

Pickling time largely depends on what effect you want to get. Aged even in the same marinade, but for different times, chicken can turn out to be completely different in taste and aroma.

If you want to marinate the chicken for a long time, it is best to do this in the refrigerator, if marinating is designed for up to three hours, you can not put it in the refrigerator.

Countless dissimilar dishes are prepared from marinated chicken: chicken fillet marinated in kefir and fried in a pan, chopped into pieces and stewed in the marinade remaining after aging will turn out tender and juicy, the chicken will turn out much more fragrant. Also, marinated chicken can be baked in the oven as a whole, pre-stuffed.

Shish kebabs are prepared from marinated chicken by placing skewers strung with meat pieces in jars and baking in the oven. If you want a smoky barbecue, cook it over a campfire.

"Juicy slices" - marinated chicken in low-fat kefir

Ingredients:

800 grams chicken fillet;

Half a liter of kefir 2.5% or less fat;

One head of sweet onion;

Two cloves of garlic;

Dill, dried seeds;

Black pepper whole peas;

Lavrushka, one leaf.

Cooking method:

1. Pour the chicken fillet cut into small slices with kefir, it should completely cover the pieces of meat.

2. Add salt to taste, spices ground in a coffee grinder or in a special grinder, garlic cut into medium-sized cloves, and slowly mix gently.

3. Put onion sliced in large, very thin rings on top.

4. Close the container with a lid and refrigerate until morning.

5. Moisten the speed with any vegetable oil and heat it up strongly.

6. Put the marinated chicken pieces together with the marinade and cook over medium heat, uncovered. Make sure the meat doesn't stick to the pan.

7. When all the kefir has evaporated, and the fillet slices are lightly browned, remove from the stove and serve.

Marinated chicken in kefir - "Firebird", baked in the oven

Ingredients:

One kilogram chicken drumsticks;

Two glasses of kefir, low-fat;

1 tsp spices for poultry;

10 grams of finely ground salt.

Cooking method:

1. Rinse the shins under water, removing cartilage and remnants of keratinized skin from the lower part of the bone.

2. Put the drumsticks in a bowl, sprinkle with spices and salt and mix.

3. Pour in the kefir, again mix everything carefully, but mix thoroughly and leave to marinate for half an hour without putting it in the refrigerator.

4. Put the chicken on a baking sheet with small sides and pour over it with the remaining kefir marinade.

5. Cook in a preheated oven at 190 degrees for forty-five minutes.

Marinated chicken shashlik in kefir, on coals

Ingredients per kilogram of chilled chicken legs:

Six medium-sized heads of sweet onions;

250 ml of kefir;

Four teeth "sharp", fresh garlic;

1/2 tsp nutmeg powder;

1/3 part tsp manually ground black;

Two pinches of curry.

Cooking method:

1. At the legs, chop off the lower part of the bone with cartilage. Cut each leg into pieces so that the pieces, when strung, fit easily on skewers.

2. Peel two heads of sweet onions, cut into small pieces and put together with chopped garlic cloves in a blender bowl, chop.

3. Pour in kefir, add spices, salt with fine salt to taste and mix, you can do this with a blender.

4. Cut the remaining onion heads into the thinnest rings possible and, together with the chopped legs, transfer to a bag. Add the marinade, mix several times with your hands and, tightly tying the bag, put it in the refrigerator for three hours.

5. String pieces of meat on a skewer should be loose, alternating it with onion rings, and, frying on coals, constantly turn over so that the tender meat does not dry out.

6. When the chicken is half cooked, pour the remaining marinade over it and, while fanning, bring the marinated chicken skewers to readiness.

Oven-baked, stuffed marinated chicken in a special soy sauce

Ingredients:

Chicken carcass, chilled;

Half a glass of mayonnaise;

a teaspoon of mustard;

75 ml soy sauce, you can mushroom;

Three cloves of garlic.

For filling:

Full, without a slide, a glass of rice;

One chicken cube;

Small bulb;

Five tangerine slices;

Seven dried barberries.

Cooking method:

1. chicken carcass wash well under the tap, remove the remaining feathers with tweezers, remove the kidneys and lungs from the inside, dry.

2. Mix mayonnaise, mustard and soy sauce. Pepper, salt a little more than to taste, taking into account not too salty minced meat, add chopped garlic and mix.

3. Rub the carcass with the prepared marinade on all sides and inside, place in a bag and leave overnight in the refrigerator.

4. For the filling, pour over the sorted and thoroughly washed rice with a bouillon cube diluted in three glasses of boiling water. Add dried barberry and boil over low heat, stirring, and stop cooking a couple of minutes before readiness.

5. Throw the slightly undercooked rice into a fine colander, rinse thoroughly cold water. When it is completely drained (you can help this by slightly crushing the surface with a spoon), mix the rice with the onion sautéed in vegetable oil.

6. Add cut into small pieces tangerine slices and stir.

7. Using a spoon, stuff the marinated carcass, sew it up and put it on a brazier moistened with vegetable oil.

8. Put the dish in a preheated oven, raise the temperature to 180-200 degrees and bake until done, one hour.

"Tender" marinated chicken barbecue in the oven, in a jar

Ingredients:

Two kilograms of chicken fillet;

Kilogram underline;

1 kg of white onion;

800 grams of very ripe, not greenhouse tomatoes;

Liter of tomato juice;

Half a liter of wine, varieties "Rkatsiteli", "Sauvignon";

six sprigs of rosemary;

A small bunch of fresh herbs to taste;

Two leaves of lavrushka;

A small pinch of paprika;

Red on the tip of a knife hot peppers;

Coarse garden salt and coarsely ground black pepper to taste.

Cooking method:

1. Chop fresh herbs. Cut the onion into rings, half a centimeter thick, and break the parsley with your hands.

2. Chicken fillet cut very sharp knife, in small pieces, two by two centimeters in size.

3. At the bottom of a deep dish, lay out in layers: onions, pieces of meat with thin plates of underlining, then onions again, etc. This will make it easier to mash the onions and tomatoes later.

4. Pour in tomato juice, wine, salt a little and add finely chopped tomatoes.

5. Mix everything well, kneading the onions and tomatoes with your hands.

6. Add all prepared spices, chopped herbs and mix again.

7. Put to marinate in a cool place, preferably in the refrigerator, for five hours.

8. On wooden skewers string pieces of chicken meat, alternating with plates of undercut and onions.

9. Spread the remaining onion along the bottom of clean, dry three-liter jars. Stand the skewers upright and cover the jars tightly with foil.

10. No more than five skewers should be placed in each jar.

11. Put the jars in a cold stove and cook for an hour, an hour and a half, at 180 degrees.

Marinated Tropicanka Chicken in Lime Marinade

Ingredients:

Five small chicken thighs;

Three limes;

Two tables. spoons of sweet cream butter;

One st. l. purified sunflower oil;

50 grams of honey;

Half a teaspoon of cumin, dried;

Taste fine salt and hand-ground black pepper.

Cooking method:

1. Wash limes under water, dry. Remove with a fine grater citrus peel and squeeze out the juice.

2. Mix juice with honey, and grated zest with spices.

3. Rinse the chicken thighs under the tap, do not remove the skin, pierce for the best impregnation marinade, in several places.

4. Season the chicken with salt and pepper, drizzle generously with lime juice and honey dissolved in it, and sprinkle with a mixture of zest and spices. Place the chicken in the refrigerator overnight.

5. Melt the butter in a frying pan at a very low temperature, add a little vegetable oil. Increase the heat to medium and sear the chicken until evenly browned.

6. After that, pour the remaining marinade into the chicken pan and continue to simmer for half an hour under a lid over low heat.

Spicy stew, marinated chicken in soy, classic sauce

Be careful and careful with the “Spark” pepper, it is very spicy! If you are not sure, replace it with another, although this will somewhat distort the taste of the dish.

Ingredients:

Half a chicken, weighing 800 grams;

150 ml light soy sauce;

60 grams of honey, liquid;

5 st. l. ketchup;

70 ml of light beer;

One orange, large;

A pinch of ground pepper "Spark";

Two pinches of paprika;

Five cloves of garlic;

Crushed or hand-ground black pepper and coarse salt to taste.

Cooking method:

1. liquid honey, one and a half tablespoons, mix well with soy sauce, if there is no liquid, melt thick in a water bath.

2. Add spices, spices, ketchup and mix everything well.

3. Cut the washed and dried chicken into portioned pieces, put in the prepared marinade and leave for two hours.

4. Remove the chicken from the marinade, pat dry with a disposable towel, and fry in clarified vegetable oil over moderate heat until golden brown.

5. Squeeze the juice from the orange and, adding the remaining honey, beer and half a glass of water, mix it.

6. Transfer the fried chicken pieces to a saucepan, pour over the prepared filling and simmer over low heat for twenty minutes.

7. Marinated chicken stewed according to this recipe is garnished with boiled vegetables.

Marinated chicken - the subtleties of marinating, cooking and useful tips

It is not necessary to follow the exact proportions of the components for the marinade indicated in the recipe, you can follow your own preferences and taste.

Dry the marinated chicken before frying in oil in a pan with a disposable towel, and only then put it in the pan, then the oil will not splatter during the frying process.

When cooking kebabs in jars, only dry jars should be placed in the oven so that they do not burst when heated. They are also taken out with extreme caution - first turning off the heat and slightly opening the door. Otherwise, a sharp influx of colder air can crack the cans.

Another original way pickling. A glass of dry table wine quickly bring to a boil, add cinnamon, crushed black peppercorns, ground nutmeg, a teaspoon of salt. Let it boil for a minute, remove from heat and cool by placing the dishes in a container of cold water. The resulting broth is filtered from spices, divided in half and diluted with the same amount of dry wine, in one case red ("Cabernet", "Muscat") the second half is the same from which the broth was prepared ("Rkatsiteli", "Aligote"). The resulting marinade is injected into finely chopped chicken with a syringe. Half of the meat will be with a white marinade, the second with a red one. The meat is kept in the refrigerator for 1.5 hours under a slight pressure, and cooked quickly, with very strong heat, in any desired way.

If there is no personal prejudice to the taste of garlic, do not spare it in the marinade. You can also stuff chicken meat, chopped with a knife, with thinly chopped cloves of garlic. This is especially suitable for kefir and sour cream marinades.

Hello my dear readers. Agree that the chicken baked in the oven is one of the most delicious and fine dining. You can cook it both for a solemn feast, and 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.

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 fed fragrant spices quite quickly - in 1-1.5 hours.
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.
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 real cooking 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 delicious option please share your 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

Very easy recipe in cooking. 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 chicken legs with the marinade, cover the bowl 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 sweet and sour marinade with the addition of 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 honey aroma and a nice brown color.

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 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 - the 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 ready meal with garnish. I now add 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 appearance dishes. 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.

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

How to marinate chicken for roasting in the oven

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

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

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

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

Marinade step by step recipes

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

With soy sauce

Ingredients per serving:

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

Cooking:

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

Marinade for chicken fillet

Classic and beloved by housewives in different countries compound. For him, take without violating the proportions:

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

Cooking:

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

With honey

Sweet spicy composition, prepare for it in advance:

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

Cooking:

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

With vinegar

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

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

Cooking:

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

From sour cream

Delicate marinade fermented milk product, it needs:

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

Cooking:

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

from mayonnaise

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

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

Cooking:

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

with mustard

Wine mustard mix will turn the chicken into a masterpiece culinary arts. Take:

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

Cooking:

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

On kefir for chicken

Delicate taste meat is guaranteed, for the marinade you need to have:

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

Cooking:

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

Video recipes for delicious chicken marinades

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

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

Spicy marinade for caramelized chicken

Marinade for chicken wings

With orange peel

Easy Marinade Recipe

Whole chicken in the oven: preparation

The first thing to do is to carefully examine the chicken in order to immediately detect if feathers suddenly remain on it. Usually they are on wings and legs. Remove them, and then grind the bird over a gas burner so that no fine fluff remains.

Remove all the innards from the chicken and the skin from its neck. Chicken butt is also best cut out, as is the fat surrounding it. It is important to do this because it can give the bird not the most pleasant smell and taste.

Marinade for chicken in the oven - the beauty of marinades

Often chicken is baked only by rubbing it with herbs, pepper, salt or special seasonings for it. Marinades are usually used either by advanced chefs or on special occasions. This cooking method, with the right approach, guarantees juicy and tender meat at the end, so you should marinate the chicken before baking every time! By alternating different marinades, you can put a new dish on the table each time with original taste. Below are the ingredients needed for several types of marinade.

2 teaspoons of sugar;
1 teaspoon of salt;
juice of half a lemon;
juice of one lime;

1 teaspoon of salt;
juice of one lemon;
1 tablespoon of olive oil;
1/2 teaspoon ground black pepper.

1 tablespoon of mustard;
1 glass of dry white wine;
1 teaspoon of salt;
1 tablespoon of olive oil;
1/2 teaspoon ground black pepper.

three to four cloves of garlic;
juice of half a lemon;
2 teaspoons of salt;
1 teaspoon ground black pepper.

marinating chicken

Marinate the chicken for at least an hour, and as a maximum - a day. If you don't have much time to marinate, let the chicken rest on the counter at room temperature. If you are going to pickle it for a long time, put it in the refrigerator. With a small amount of marinade, it is sometimes better to turn the chicken over. Also stuff it well with garlic cloves.

Chicken stuffing

Pat the bird dry with paper towels before stuffing it. It is better not to add bread, couscous or rice as a filling, because due to the fact that they absorb juices, the meat is not very juicy. You can put an orange, apple, carrot, pear, celery or lemon in the chicken, as well as parsley sprigs, bay leaves, thyme or rosemary. Citrus fruits are great excess fat from chicken and give it a fresh flavor (see How to Stuff Chicken with Lemon). Fruits and vegetables are unlikely to be tasty, so they can be thrown away right away, but they will release steam during baking, so the chicken meat will come out very juicy. I repeat once again: vegetables stuffed inside the chicken are NOT eaten.

Eat wonderful recipe Liver stuffed chicken (here's the recipe).

Whole chicken in the oven and chicken marinade in the oven

Vegetable pillow for chicken

Various vegetables can be laid out on a baking sheet:

It looks just great, and you can (and should) serve it directly on the table with vegetable side dish. Unlike vegetables stuffed with chicken, these vegetables are edible and very tasty.

Roast chicken

Whole chicken is best baked in the oven at 205°C. For a typical bird weighing about 1.5 kg, it will take about 70-80 minutes in the oven. In some cases, this time may be a little more than necessary, so check that the bird does not burn. In the second half of this time, pour over the chicken with the juices collected from the bottom of the dish, this will help to obtain an even golden crust.

After removing the bird from the oven, do not cut it immediately, but cover it first and let it stand for ten minutes. Incidentally, the most tender chicken it will turn out if you bake it in a glass form a little larger than the bird itself. So it will be baked as if "in its own juice".

Baking a side dish with chicken

It will be very convenient to bake the chicken right away with a side dish for it, such as vegetables, fruits and root vegetables. Good fit in this case zucchini, potatoes, carrots, onions, turnips, pears, apples and garlic cloves. Zucchini with onions, carrots with turnips and potatoes, as well as apples and pears with sweet potatoes will be best combined. Choose according to your taste and preferences of household members.

Cut vegetables and fruits into medium-sized pieces, sprinkle them with pepper, dried herbs and salt, drizzle olive oil, mix and arrange in the form. Lay the chicken directly on the vegetables or between them. When you pour the juice over the chicken, stir the side dish occasionally. When the dish is ready, you will have a complete dinner for the whole family.

Gorgeous orange chicken in a sweet marinade

The chicken is first smeared with salt and pepper, then stuffed with garlic, pre-cut into pieces (we start over the entire surface of the chicken).

Rub the orange peel on the inside of the chicken.

For the filling, seedless grapes (300 grams) are mixed with 75 g of butter and fill the chicken with the filling. To prevent the filling from leaking out of the chicken, pinch with toothpicks.

The very last, grease the chicken carcass with butter and put in the oven.

In the oven, the chicken should be fried for 1 hour at a temperature of 200 degrees.

While the chicken is fried, prepare the sweet marinade:

squeeze juice from 1/2 grapefruit
second half of grapefruit cut into slices
squeeze juice from 1 orange
second orange cut into slices
cut the remaining grapes in half

Now we mix everything, add honey and put on fire so that everything melts well and mixes. This sweet caramel gravy needs to be watered periodically (3-4 times).

Fantastic flavor, delicious chicken.

vkusneedoma.ru

MARINADES AND BAKING WHOLE CHICKEN.

All housewives have dishes in their everyday home menu that they cook from time to time when they don’t want to come up with something original. One of these dishes was the whole baked chicken in the oven for all of us. This is a win-win option, since few people do not like the amazing chicken aroma and taste, although there is nothing exotic in this bird. Both adults and children will be happy with the chicken cooked by mom. You still have to try, because the poultry meat should turn out juicy and ruddy, and not dry and raw at the bones.

1 tablespoon of olive oil;

2 teaspoons of sugar;

1 teaspoon of salt;

5-7 cloves of garlic, which must be passed through the press;

juice of half a lemon;

2 tablespoons of soy sauce;

a piece about 4 cm in size of fresh ginger root;

juice of one lime;

1/2 teaspoon ground black pepper.

1 teaspoon of salt;

1/2 teaspoon dried rosemary;

juice of one lemon;

1 tablespoon of olive oil;

1/2 teaspoon ground black pepper.

1 tablespoon apple cider or wine vinegar;

1 tablespoon of mustard;

1 glass of dry white wine;

1 teaspoon of salt;

1 tablespoon of olive oil;

1/2 teaspoon ground black pepper.

three to four cloves of garlic;

2 cups fat-free kefir;

juice of half a lemon;

half a medium-sized onion;

1/2 teaspoon dried thyme;

2 teaspoons of salt;

1 tablespoon hot sauce (Tabasco, for example);

pro-receptiki.ru

Tender chicken marinated in the oven: a step-by-step cooking recipe with a photo

The most affordable and easy-to-cook meat is chicken. It is also good because it leaves a huge scope for culinary fantasy and creativity. And a special freedom is observed when a person plans to have a marinated chicken in the oven for dinner. Fillings for poultry can be made from almost any component. And each option absolutely guarantees a successful result - juicy, fragrant and unusually tasty decoration table.

Any hostess even without knowledge exact recipe make a chicken marinade with mayonnaise. However, just smearing a bird with it is not very interesting, although in the end it will not deceive anyone's expectations. Therefore, we suggest that all cooks try out this composition: push a medium-sized garlic head through a press, squeeze a lemon into garlic, pour a glass low-fat mayonnaise and the spoon is not sharp, but spicy mustard. The marinade is salted, peppered and flavored with crushed bay leaves. The carcass is poured (smeared) with it and hides for the night in the cool. The next day you will have a great marinated chicken - in the oven or on the grill. Filling can also be used if you want to deliciously cook individual bird “spare parts”. In the oven, a carcass of one and a half kilos will reach the condition in 50 minutes at a relatively low temperature of 180 degrees.

Chicken marinade with honey is very popular among cooks. Moreover, you can combine the main ingredient with a variety of additional ones. The only obstacle to creativity may be an allergy to bee products from someone who will participate in the feast. Very delicious marinade for chicken it will turn out if you combine honey, tomato paste and mayonnaise in a ratio of 1: 1: 2. Of the seasonings, pepper with salt and a little garlic are required, the rest - to the taste of the cook. The carcass is carefully rubbed with a mixture and left in the refrigerator for an hour. Very tasty, and convenient if you don't have much time left. The bird is baked for about an hour, until, when pricked, a clear, rather than pink, juice begins to stand out.

Another rescue option for those who are threatened by the sudden arrival of guests (or they were detained at work longer than expected, and the family is trampling around in the kitchen with unhealthy animation). If your carcass is not too large, then the proposed marinade with mustard for chicken will “soften” it in half an hour. For him, an onion, an apple and three garlic cloves are grated, two full tablespoons of mustard, the same amount of tomato paste and vegetable oil, salt, paprika and pepper are added to them. The marinade is diluted with half a glass of water, poured into a container with chicken, and the bird is pressed down with a load. Marinated chicken in this way will stay in the oven for about an hour. In the process of baking, one must not forget to water it - with released juice or salted water.

Lovers of contrasts are very suitable marinade for chicken with honey and mustard. They join in equal amounts and are supplemented with a slightly larger volume of vegetable (preferably olive or mixed with it) oil. Those who appreciate spices, they can add thyme with rosemary to the marinade - they wonderfully set off the taste of chicken. Before pickling, the carcass is first rubbed with white pepper and salt, and only then - with the created mixture. There is no need to put the bird in the refrigerator; in principle, she will be ready for further culinary influences in forty minutes, but if it is desirable to get more fragrant dish, let the chicken in the marinade linger longer. In the oven, as in the previous recipe, it will sometimes have to be watered with water - the marinade is not enough to prevent the dryness of the carcass.

Opponents of boring cooking and supporters of culinary experiments can try out a marinade for roasting chicken based on white wine. You will need a whole bottle of it, but in such a responsible business it is better not to save. Grated ginger and garlic are put into the wine (their amount depends on your attitude to this component; you will have to try the marinade, and most importantly, do not get carried away), freshly ground pepper and a couple of tablespoons of olive oil. In such a medium-sized mixture, the carcass should stand for four hours. During this time, it must be turned over at least three times for uniform pickling. When you consider that the carcass has lain enough in the composition, it is coated with the same oil and baked (poured periodically with juice) for a little over an hour.

Proposed by Latin Americans, especially popular in Cuba. Suitable not only for a whole carcass, but also for any of its parts, any other meat, and even for seafood. One of the recipe options for preparing chicken in orange marinade. For pouring, onion is finely chopped; in this regard, the sauce is quite democratic: you can chop onions, you can - shallots, onions will also not be out of harmony. Pour into the onion slices:

In this composition, the carcass is aged for a day. If you show patience, then after baking the chicken in the marinade in the oven will take on a glazed look and will be simply deadly fragrant. However, it will acquire a worthy appearance even after two hours of pickling. But such a stunning smell during this time cannot be achieved.

A very interesting option was invented in sunny Greece - and this despite the fact that this delicious marinade for chicken does not contain any particularly complex components. The only thing that is seriously worth attending to is the search for natural, without any additives, yogurt. You will need a glass of it - this amount is enough for a two-kilogram carcass. You will need to remove the (very thin!) zest from the lemon, peel off the white layer and squeeze the juice, making sure that the grains do not choke - they add extra bitterness. Lemon pomace is discarded and everything else is combined with yogurt. Half a large spoonful of dried oregano, black pepper (to taste), finely chopped parsley (a small bunch) and four garlic cloves are poured there. The composition is well mixed, the chicken (or its pieces) is smeared with it and sent to the refrigerator - at least for an hour, but no longer than for a day.

For the most part, the bird is marinated before placing it in the oven. However, in the case of using honey and soy sauce, this is not necessary: the chicken is obtained in a primitive stew just as well. You can, again, take not a whole carcass, but your favorite parts of it. If you have a whole bird, then before marinating it should be already chopped chicken. Marinade: soy sauce, honey, garlic, favorite herbs and regular onion. It is better to cut it into rings: if you decide to stew the bird later, it will add additional flavor to the gravy. Three tablespoons of natural liquid honey are poured into 0.5 cups of sauce and kneaded until completely dissolved. A bunch of greens is also finely crumbled there and a couple of garlic cloves are pressed through. Chicken pieces are laid in the marinade and left in the refrigerator for at least two hours. If you really like the soy flavor - then at night. Do not stand longer - the meat will have an overly sharp aftertaste. Further actions - at will: you can bake in the oven, pouring marinade periodically, you can fry and stew, using marinade as a base for gravy.

Among the recipes that we shared in this article, one version of the marinade (Cuban) has already been mentioned, which includes Orange juice. However, that sauce suggested subsequent baking. And now we will tell you how to prepare chicken stew in an orange marinade, and the filling is dispensed with without any "foreign" additions. Calculation of components: four medium oranges and a teaspoon of paprika per kilogram of chicken (other spices are up to you, but this one is required). The bird is salted and peppered; peel is removed from three citrus fruits and the juice is squeezed out. They are mixed with paprika and three tablespoons of vegetable oil; chicken is coated with this mixture and placed under load in the refrigerator for half a day. It is advisable to occasionally turn marinated meat. Then the chicken is transferred to something thick-walled, for example, to a duckling, poured with marinade and stewed on the smallest fire for about half an hour. Before readiness, pre-selected seasonings are poured in and the juice of the left orange is squeezed out. Eat with pleasure!

www.syl.ru

Ways to marinate chicken for baking in the oven

There are so many ways to marinate chicken for roasting in the oven. Each hostess has her own secrets here, but you always want to conduct culinary experiments and try something new. After all, the chicken in the oven itself is a simple, but very tasty and solid dish. It can be prepared for a family dinner or for a large festive table.

Practice shows that most often the whole chicken is baked for the holidays. After all, it is simple and convenient, festive and beautiful. It should always be borne in mind that it is best to cook whole chilled rather than frozen carcasses. With this approach, the hostess can be sure that she will definitely succeed in the dish.

Important! A good marinade is the most important thing that determines the final taste of the finished chicken. They affect how juicy and tasty the meat will be. So, already at the stage of preparing the marinade, you should choose the right recipe and follow clear recommendations. It is recommended to marinate the chicken in the refrigerator for at least a few hours, or better, leave the tutu there for a day.

It often happens that the carcass is so large that the marinade does not completely cover it. In such a situation, it will be necessary to periodically turn the chicken over so that it is properly soaked from all sides. When the marinade is selected and the chicken is prepared, you need to choose a method of roasting. Today, for this, you can use not only a baking sheet, but also foil, special sleeves.

Ways to marinate whole chicken for roasting in the oven

One cf. hen;
Four cloves of garlic;
2 tbsp olive oils;
1 tbsp salts;
Paprika and ground pepper of your own choice;

The chicken should be washed and dried using paper towels. The marinade is prepared on the basis of garlic passed through a press. Mix it with salt and other spices, then pour everything with olive oil and mix. Grate the inside of the carcass with part of the marinade, use the rest for the top of the carcass. The chicken should be marinated in such a marinade for at least an hour. You can also make chicken breast soup.

Then you can put it on a baking sheet with vegetable oil and go to the oven for an hour and a half. Prepare the dish before golden brown will be at a standard temperature of 180 degrees. According to this recipe, the meat will turn out tender, it will be easily separated from the bones.

Usually it doesn’t matter at all which method, how to marinate the chicken for baking in the oven, is chosen, you can cook it in foil, a sleeve, or in any other convenient way. The composition of this marinade contains lemon zest, which gives the dish piquancy.

Hen;
One lemon;
Zest of one lemon;
Thyme and black pepper, salt.

In a lemon, make up to 8 deep punctures with a thin knife. There it is necessary so that the juice from the fruit begins to flow out, but the fruit itself remains intact. Rinse the chicken and pat dry on a paper towel. Mix the lemon zest grated on a fine grater, add thyme, salt and pepper to it. Rub the dry chicken with this mixture on all sides, including the inside.

Now put a whole lemon in the abdomen. You can not sew up the hole, but for maximum juiciness it is recommended to do so. Bake such a chicken for an hour at 200 degrees. It is important during the cooking process to water the chicken with lemon juice, which will be released during the heat treatment of the product. Cook until the bird's crust becomes a pleasant golden hue. As a snack, Korean carrots are ideal: a recipe at home.

Advice! If you want to citrus notes the taste was not very obvious, but you can not use lemon zest to rub the carcass. In such a situation, it will be enough to put an incised lemon inside the carcass itself.

This is the perfect way to marinate chicken for roasting in the oven in the sleeve. To implement the recipe, you need a chicken carcass, three tablespoons of sour cream (you can take mayonnaise), olive oil, salt and spices at your own discretion.

The chicken will need to be rubbed inside and out with those dry spices that are selected, as well as salt. Then coat the bird with sour cream or mayonnaise on all sides. Put the whole prepared carcass in a baking bag. Make a few punctures in the bag so that the air comes out freely and the bag does not burst during the cooking process. Now cook the dish for about an hour in the oven at 200 degrees. Break the bag completely 15 minutes before the end of cooking so that the carcass becomes ruddy and beautiful.

To implement this recipe, two cloves of garlic are taken, 4 tablespoons of sour cream or mayonnaise, a small spoonful of paprika and curry powder, as well as salt and regular pepper. Pass half of the garlic through a press, mix with salt and pepper. Rub the chicken with this mixture.

Cut the garlic that remains into thin slices and use it to stuff the carcass with it. This is done simply: make a hole with a sharp knife and place a piece of garlic there. Now mix the paprika and curry with sour cream, rub the chicken on all sides with this mixture. So that the sauce that will be on top of the carcass does not exactly burn, it is necessary to use foil to cook the carcass in the oven.

Wrap the chicken around it, put it on a dry baking sheet and cook for about an hour at 200 degrees. Then remove the foil and leave the chicken in the oven for another 20 minutes so that the carcass is browned.

This marinade, in principle, is suitable for use in the oven. But I would like to separately consider the option of cooking a whole chicken in a slow cooker. Requires garlic, rast. oil, salt and pepper.

It will be necessary to skip the garlic through a press, grind with spices, salt and mix with olive oil. Now the carcass, which is already prepared in the appropriate way for cooking, you will need to rub this mixture on all sides. Don't forget to rub the inside of the chicken too. Put the prepared chicken in the multicooker bowl and cook in the "Baking" program. Only when half of the allotted time has passed, turn the bird over to another barrel.

What features of cooking a whole chicken in the oven should be remembered:

If the carcass cf. size, which means 1.2 -1.6 kg, then it is enough to cook it at a temperature of 200 degrees for 80 minutes. To check the readiness, you need to make a puncture in the thigh area: light transparent juice should flow out. It is not worth checking the carcass in the sternum area, because the breast is cooked faster than other parts of the carcass.
To make the chicken as juicy as possible, it is recommended to additionally monitor it during the cooking process. It will be necessary to water it with juice, which accumulates in the process of cooking on a baking sheet. You need to water starting from the second part of the baking time. This will result in an amazing golden crust.
If you bake a carcass in a form that is only slightly larger than it in size, then the meat will turn out to be as tender as possible. This effect can be achieved, because the carcass is, as it were, cooked in its own juice.
When baking a carcass with a side dish, you can put vegetables both on the chicken itself, and around or under it. Garnish when watering the carcass with juice should also be additionally stirred. As a side dish, you can serve lightly salted cucumbers in a bag: quick recipe in 5 minutes.
When baking in foil, you need to check that the bird is wrapped tightly. Put the carcass on a baking sheet with the seams up. It is extremely important that the juices do not flow out of the foil: they are responsible for the juiciness of the meat in the end.

Like these ones interesting options how to marinate chicken for baking in the oven, we offer you for sale. It is possible that you have already mastered some methods of pickling, then it's time for your own culinary experiments. Bon appetit and may all your plans come true.

ezka.ru