Chicken can always be cooked in different ways, changing only the marinade. It can resemble Peking duck, be spicy and spicy, resemble shish kebab, or be sweetish. You can experiment endlessly with marinating sauces! But what is the best way to marinate chicken for baking in the oven so that it turns out juicy and bakes very quickly? Introducing the best selection!
Marinade for chicken in the oven with vinegar
Vinegar not only adds flavor to meat pleasant sourness, but also makes the meat more tender, softening the fibers. If everything is done correctly and the proportions are maintained, the bird will taste like kebab, especially if you add an onion to the marinade.
To prepare you will need:
- Vinegar 9% - 4 tbsp.
- Water - 200 ml.
- Salt, pepper - to taste.
- Vegetable oil – 2 tbsp.
- Onion - one large head.
- Any spices to taste.
Mix water, vinegar, oil, spices, salt. We immerse the chicken pieces in it (if you plan to bake the whole carcass, prepare 2 times more marinade). For quick results, uniform impregnation of all pieces of meat, you can press down the meat with any pressure. The preparation time for baking is 3 hours, but you can safely leave it overnight.
Fans of a healthy lifestyle can always replace regular store-bought vinegar with natural vinegar - apple or wine. You can also always increase its amount to make the sourness more pronounced. But, as practice shows, vinegar disappears during baking, leaving only a slight “reminder” of itself in the form of a pleasant aftertaste.
Honey soy sauce
Honey combined with soy sauce gives the meat a unique taste. After baking, the chicken develops a golden caramel crust, and it is honey that gives it. You can prepare wings, thighs, and legs in this marinade, and the ideal cooking method is over an open fire or grill.
Let's prepare:
- Honey (natural, flower) - 5 tbsp.
- Soy sauce – 100 ml.
- Salt, pepper - to taste.
- Any spices to taste - just one pinch.
Chicken meat is soft and tender - it is one hundred percent protein, which contains essential vitamins and microelements. Medicine recommends eating this dietary meat daily for both adults and children, and for people suffering from diabetes and obesity, chicken meat helps to lose extra pounds and improve metabolism. IN therapeutic nutrition Only lean (lean) parts of the chicken carcass should be present, and this includes chicken breast.
White chicken meat is a very healthy and tasty meat product.
From chicken meat prepare variety of dishes, all kitchens in the world use it to prepare simple and even exotic dishes.
White chicken meat fried, boiled, baked, stewed, salted and pickled, made from it as a filling for pies and pies, kebabs, sausages, rolls and sausages, canned in the form of stew, or baby food - chicken puree. They prepare low-calorie minced meat for cutlets and grill them from whole carcasses.
Chicken meat is very tender in structure and cooks quickly, because protein cannot be digested, otherwise it becomes tough, indigestible and tasteless, but tastes great chicken delicacy turns into a hard “sole” that cannot be bitten. Therefore, the main condition in preparing dishes from chicken meat is to observe temperature regime and time heat treatment, and then the meat will be tasty and juicy.
Doesn't taste like chicken characteristic bright colors unlike red meat varieties, and therefore it can be varied by adding herbs and spices, salt and sugar, sauce. It can be marinated in a spicy-sweet or, conversely, fermented milk marinade and this will add piquancy to white chicken meat.
With Chiken spices combine perfectly and spices, remember them and do not overdo it in quantity: below are the spice rates for one chicken carcass weighing 1.5 kilograms.
Spices and seasonings for chicken. Average consumption:
Tip: if you increase the amount of spices, the meat will be more aromatic, sharper or more piquant in taste.
Of these spices combined with ready-made oils, honey, soy sauce, ketchup and tomato paste, fermented milk products(kefir, yogurt, mayonnaise), spices (mustard, adjika, garlic, onion), citrus fruits(orange, lemon, lime), white and red wine can be prepared wonderfully, aromatic marinade. The marinade can have any taste palette: sweet, hot, salty, spicy, tart and piquant. Cooked chicken meat in the oven can sometimes not even be recognized, that’s how different the flavor shades of ordinary white dietary meat are.
Many options for preparing chicken meat give you a wide range of options professional chefs and housewives for fantasy in the kitchen. There are thousands of recipes, how to improve the taste of chicken meat and we offer you several simple and easy recipes - chicken in marinade, baked in the oven.
Recently, Asian-style chicken has become especially popular in the world, so let’s start with it.
Recipe for cooking chicken in soy - honey sauce in the oven
In the East they love so that the food is hot and spicy, and for this they use collected and dried herbs, from which they make spices, and also soy sauce, which replaces salt and honey, gives sweetness and aroma to all dishes without exception.
Preparing the chicken
Take a chicken carcass, wash it thoroughly and remove all remaining feathers, if any. We trim off excess skin and fat from the carcass, and then rinse it thoroughly under running warm water.
Clean washed chicken the carcass must be wiped dry kitchen towel and leave it to dry, and we ourselves begin to prepare the marinade, in which we will keep our wonderful white tender chicken meat until it absorbs and is completely saturated with the aroma of herbs and spices, soy sauce and honey.
Cooking marinade for chicken in the oven, recipe
Use it to prepare the marinade for chicken in the oven according to the recipe, take a deep bowl and add our ingredients for the marinade into it:
- Soy sauce – 2 tablespoons.
- Liquid honey (thick honey can be dissolved in a water bath) – 2 tablespoons.
- Refined sunflower oil - three tablespoons.
- Basil – 0.5 teaspoon.
- Black ground pepper- on the tip of a knife
- Coriander (ground) – 0.5 teaspoon.
- Turmeric - on the tip of a knife.
- Cumin - 1 teaspoon.
Marinating chicken meat
Mix all the ingredients of our marinade thoroughly and place our p cooked chicken carcass for further marinating. If you want to speed up the process, you can cut the carcass into pieces first before marinating it and put them in a bowl with the marinade; its dietary part, the chicken breast, is especially tasty.
Helpful Tips:
- To marinate chicken meat faster and more evenly, you can use a clean bowl instead of a bowl. plastic bag, pour the marinade into it and put chicken pieces for marinating.
- The optimal time for marinating chicken meat is from 1 to 12 hours in the refrigerator.
Roasting meat
After an hour, we take our marinated chicken out of the marinade and set it to bake 
into a preheated oven up to 180 degrees Celsius. Baking time - half an hour + 15 minutes for those who like it with a crust.
For people who watch their weight and limit themselves to eating fatty foods, a recipe for baking chicken in a fermented milk marinade is suitable.
Recipe for cooking chicken in fermented milk sauce in the oven
The chicken is prepared as in the previous recipe. The chicken is washed and dried (see above).
Ingredients of the marinade:
- Low-fat kefir from 1% or low-fat – 0.5 liters.
- Refined sunflower oil - 1 tablespoon.
- Sweet-spicy liquid mustard - 2 tablespoons.
- Garlic - 5 cloves.
- Basil – 0.5 teaspoon.
- Coriander – 0.5 teaspoon.
Preparation
All the ingredients of our marinade mix well in a bowl, put our cooked chicken carcass there for further marinating. If you want to speed up the process, you can cut the carcass into pieces first before marinating it and put them in a bowl with the marinade; its dietary part, the chicken breast, is especially tasty.
Advice: optimal time marinate chicken meat for 1 to 12 hours in the refrigerator.
For this recipe, it is enough to keep the meat in fermented milk sauce for a couple of hours.
After a couple of hours, remove the marinade and bake it in a preheated oven at 180 degrees Celsius. The baking time will be 40 minutes. The meat turns out very juicy.
Chinese restaurants and buffets serve spicy, sweet-hot chicken prepared according to this recipe. For everyone who loves spicy food cooked on a wire rack in the oven.
Recipe for cooking chicken in a sweet-hot sauce in the oven (Chinese)
The chicken is prepared as in the previous recipe. The chicken is washed and dried(see above).
Preparing the marinade:
- Soy sauce – 5 tablespoons.
- Sesame oil or butter grape seeds– 3 tablespoons.
- Liquid honey (thick honey can be dissolved in a water bath) – 3 tablespoons.
- Garlic - 5 cloves, crushed.
- Ground black pepper - on the tip of a knife.
- Medium-grind food salt – 0.5 teaspoon.
- Ginger root - 0.5 teaspoon.
Marinating chicken and baking
All constituent ingredients mix our marinade well in a bowl, place our cooked chicken carcass there for further marinating.
For this recipe, it is enough to soak the meat in a sweet-hot sauce for one or two hours.
In a couple of hours take out our marinated chicken from the marinade and bake it in a preheated oven at 180 degrees Celsius. Baking time will be 30 minutes. The meat turns out very flavorful.
Grilled chicken in the oven
Preparing the chicken occurs as in the previous recipe. The chicken is washed and dried (see above).
Preparing chicken marinade in the oven:
Marinating chicken meat and baking it
All components ingredients of our marinade mix well in a bowl, and rub the carcass with this marinade mixture.
Let's bake it into a preheated oven at 180 degrees Celsius on a special grill skewer that rotates. The baking time will be 50 minutes. The meat is very flavorful, lean and has a crispy crust.
The following recipe “Chicken in Paprika” turns out the meat spicy with aromatic ginger-garlic sourness.
Recipe "Chicken in paprika"
- Onion – 1 onion.
- Garlic – 3 cloves, minced.
- Ginger (dry) - on the tip of a knife.
- Lemon juice – 2 teaspoons.
- Teriyaki juice - 6 tablespoons.
- Coriander (ground) - 0.5 teaspoons.
- Ground black pepper - on the tip of a knife.
Marinating chicken meat
All components ingredients of our marinade mix well in a bowl, place our cooked chicken carcass there for further marinating.
Roasting meat
Cook the chicken in the oven at 180 degrees Celsius for at least 40 minutes, before serving, if desired, add sweet lingonberry sauce.
Chicken meat has a calorie content of 75 kilocalories per 100 grams of product, but the calorie content increases sharply when cooking chicken three times, and this happens due to the vegetable oils used in marinades, and their calorie content reaches up to 450 kilocalories per 1 tablespoon, as well as granulated sugar, which can be replaced with a sugar substitute or liquid honey. You can reduce or completely eliminate oils by using fermented milk marinade (low-fat kefir, yogurt, whey), we offer a recipe for chicken in yogurt marinade.
Recipe Chicken in yogurt marinade
- Yogurt (fat content no more than 1%) – 400 grams.
- Lemon juice – 1 tablespoon.
- Chopped garlic – 3 cloves.
- Cumin - 1 teaspoon.
- Ginger (dry) – on the tip of a knife
- Honey – 0.5 teaspoon.
- Ketchup (tomato paste) – 1 tablespoon.
- Nutmeg- on the tip of the knife.
Marinating chicken meat. Mix all the ingredients of our marinade thoroughly in a bowl, place our cooked chicken carcass there for further marinating. Marinating time is at least one day (24 hours).
For this recipe, it is enough to keep the meat in a sweet-hot sauce for two hours or more. Chicken carcass It is advisable to remove the skin before marinating.
Roasting meat. This marinated chicken meat is prepared in the oven for at least half an hour.
Recipe “Exotic in tequila”
- Hot sweet paprika – 1.5 teaspoon.
- Chopped garlic – 8 cloves (1 head).
- Lime juice (lemon) - 1 tablespoon.
- Tarragon - on the tip of the knife.
- Tequila - 60 grams.
- Sweet liquid mustard – 1 tablespoon.
Preparation
The marinating time is at least two hours and this marinade is poured over the chicken while cooking in the oven. Cooking time in an oven preheated to 180 degrees Celsius for at least 35-40 minutes. The taste of chicken meat is aromatic with a spicy and exotic sourness. The meat melts in your mouth.
Chicken meat, p cooked in the oven, should be eaten with salads from fresh vegetables and greenery.
Tip: it is better to salt chicken meat at the end of cooking, then it will be softer and juicier. Take 0.5 level teaspoon of salt and stir in 2 tablespoons boiled water completely, then pour this solution over the chicken both on top of the carcass and inside, after five minutes it will be soaked and the chicken can be removed from the oven.
All housewives have in everyday life home menu the kind of dishes that they prepare periodically, when you don’t want to come up with something original. One of these dishes was baked whole chicken in the oven for all of us. This is a win-win option, since few people don’t like the amazing chicken aroma and taste, although there is nothing exotic about this bird. Both adults and children will be happy with the chicken cooked by their mother. You still have to try, because the poultry meat should turn out juicy and rosy, and not dry and raw at the bones.
Whole chicken in the oven: preparation
The first step is to carefully examine the chicken to immediately detect if there are any feathers left on it. They usually end up on the wings and legs. Remove them and then tar the bird over a gas burner to remove any fine fluff.
Remove all the innards from the chicken and the skin from its neck. The chicken butt is also best trimmed, as is the fat surrounding it. It is important to do this because it can give the bird a not-so-pleasant smell and taste.
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 cooks or on special occasions. This cooking method, when done correctly, guarantees juicy and tender meat, 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 original taste. Below are the ingredients needed for several types of marinade.
Asian marinade
2 teaspoons sugar;
1 teaspoon salt;
5-7 cloves of garlic, which must be passed through a 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;
Lemon marinade
1 teaspoon salt;
1/2 teaspoon dried rosemary;
juice of one lemon;
1 tablespoon olive oil;
1/2 teaspoon ground black pepper.
Wine-mustard marinade
1 tablespoon apple or wine vinegar;
1 tablespoon mustard;
1 glass of dry white wine;
1 teaspoon salt;
1 tablespoon olive oil;
1/2 teaspoon ground black pepper.
Kefir marinade
three to four cloves of garlic;
2 cups low-fat kefir;
juice of half a lemon;
half a medium-sized onion;
1/2 teaspoon dried thyme;
2 teaspoons salt;
1 tablespoon hot sauce(“Tabasco”, for example);
1 teaspoon ground black pepper.
Marinating chicken
Marinate the chicken for at least an hour, and at most a day. If you don't have much time to marinate, let the chicken sit on the counter for room temperature. If you are going to marinate it for a long time, put it in the refrigerator. At small quantity During the marinade, it is better to turn the chicken over from time to time. Also stuff it well with garlic cloves.
Stuffing chicken
Pat the bird dry with paper towels before you start stuffing it. It is better not to add bread, couscous or rice as a filling, since due to the fact that they absorb juices, the meat is not particularly juicy. You can put an orange, apple, carrot, pear, celery or lemon, as well as parsley sprigs in the chicken, Bay leaf, thyme or rosemary. Fruits and vegetables are unlikely to turn out tasty, so you can throw them away right away, but they will release steam when baked, so the chicken will come out very juicy.
Whole chicken in the oven
Roasting chicken
It is best to bake a whole chicken in the oven at a temperature of 205°C. A regular bird weighing about 1.5 kg will take approximately 70-80 minutes in the oven. In some cases, this time may be a little longer than necessary, so make sure that the bird does not burn. In the second half of this time, pour the juices collected from the bottom of the pan over the chicken, this will help to get an even golden crust.
After removing the bird from the oven, do not cut it up immediately, but cover it first and let it sit for ten minutes. By the way, the most tender chicken will be if you bake it in a glass dish slightly larger than the bird itself. So it will be baked as if “in own juice».
Baking a side dish with chicken
It will be very convenient to bake the chicken immediately along with a side dish such as vegetables, fruits and root vegetables. Will fit well in in this case zucchini, potatoes, carrots, onions, turnips, pears, apples and garlic cloves. The best combinations would be zucchini with onions, carrots with turnips and potatoes, and apples and pears with sweet potatoes. Choose according to your taste and the preferences of your household.
Cut vegetables and fruits into medium-sized pieces, sprinkle them with pepper, dried herbs and salt, drizzle with olive oil, mix and arrange in the form. Place the chicken directly on or between the vegetables. When pouring juice over the chicken, stir the side dish occasionally. When the dish is ready, you will have a complete dinner for the whole family.
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Personally, we have long given up heavy meat, the benefits of which no one has proven, so we eat exclusively poultry. It is not deposited on the waist, it is easily digestible protein and invaluable polyunsaturated fatty acid, great amount vitamins and minerals that make us slimmer, healthier and younger.
How to marinate chicken: 6 rules
1. To ensure that the chicken always turns out tender and juicy, choose only chilled product, but not frozen.
2. To marinate poultry, use only glass or enamel dishes, everyone knows about the dangers of aluminum and plastic.
3. The longer the chicken is in the marinade, the more tender it becomes.
4. Marinades containing soy sauce should be salted with caution.
5. Salt the bird at the end of cooking or just before eating so that the salt does not draw out all the moisture and make the chicken tough and dry.
6. To ensure that dietary meat always turns out juicy, place the skewers as close to each other as possible, cook the kebab over hot coals and make sure that there is no fire!
Chicken dishes: cook according to recipes from the chef - watch the video recipe!
Honey mustard marinade
Juicy baked chicken with a beautiful crust just like in the advertisement - really real! This is the most The best way roasting poultry. Honey combined with French mustard adds a slight zesty sweetness, and the mixture of herbs, garlic and lemon provides amazing flavor. Prepare two, or better yet, three servings at once. Honey chicken never stays on the table!
And at the dacha, take super-budget wings and be sure to cook them on the grill.
RECIPE FOR HONEY-MUSTARD MARINADE
What do you need:
150 g liquid honey
100 g French grain mustard
1 lemon
5–7 cloves of garlic
1 bunch of dill
1 bunch of parsley
salt - to taste
How to prepare honey mustard marinade:
1. Using a paring knife, zest the lemon and cut it into thin strips. Squeeze lemon juice and mix it with mustard, honey, vegetable oil, finely chopped garlic, herbs and zest. To stir thoroughly.
2. Marinate the chicken for 3-6 hours.
3. The finished bird should be baked together with the lemon peels included in the composition.
4. During cooking, periodically brush the chicken with the remaining marinade, salt the bird at the very end.
Yogurt marinade
The easiest marinade for lovers of everything super-dietary. Only natural products and no mayonnaise!
RECIPE FOR YOGURT MARINADE
What do you need:
1 tbsp. natural yogurt(can be replaced with kefir or even fermented baked milk)
1 tbsp. spoon lemon juice
1 teaspoon curry
1 teaspoon turmeric
1 teaspoon cardamom
salt - to taste
How to make spicy yogurt marinade:
1. Mix all ingredients in homogeneous mass and marinate the bird. It is recommended to soak the chicken in the yogurt marinade overnight. Salt the chicken at the end of cooking or just before serving.
Orange marinade
The recipe for this marinade is great for cooking chicken in the oven or over charcoal. Pleasant light spiciness combines in the most harmonious way with orange notes and the spice of curry. Ruddy, golden, luxurious chicken!
ORANGE MARINADE RECIPE
What do you need:
100 g honey
3 oranges
2 tbsp. spoons of vegetable oil
2 teaspoons curry
ground red pepper - to taste
salt - to taste
How to make orange marinade:
1. Squeeze juice from two oranges, cut the third into thin slices.
2. Pour orange juice over the legs, thighs, wings or breast (or all at once) and leave for 15-20 minutes.
3. Combine honey, butter, curry, pepper. Mix into a homogeneous mass.
4. Marinate the chicken for 2-4 hours.
5. Place the finished bird in a mold, place orange slices on top, brush with marinade again and bake until done. Add salt immediately before use.
Fiery marinade
Hot chicken for thrill seekers. Poultry cooked in this marinade goes perfectly with a salad of fresh vegetables and tomato juice. Best suited for cooking on skewers, in home smokehouse or grilled.
RECIPE FOR FIRE MARINADE
What do you need:
150 ml soy sauce
1 bunch of green onions
2 teaspoons red ground pepper
1 head of garlic
5–7 cm ginger root
How to make a fiery marinade:
1. Finely chop the green onions.
2. Grate the garlic and ginger on a fine grater.
3. Combine soy sauce, green onions, red pepper, garlic and ginger.
4. Mix all ingredients.
5. Marinate the chicken and pack tightly in the pan.
6. Leave in the refrigerator overnight. Add salt as needed at the very end of cooking.
Marinade-glaze
Chic and shine! Moreover, shine – in the literal sense of the word! Divine glazed chicken will be the most luxurious dish on your desk. The marinade is especially suitable for baking chicken drumsticks and wings, however, whole chicken will also blow everyone away.
RECIPE FOR MARINADE-GLAZE
What do you need:
150 ml soy sauce
80 g honey
5–7 cm ginger root
3 cloves garlic
1 tbsp. spoon provencal herbs
1 pinch of pepper
salt - to taste
How to prepare marinade glaze:
1. Grate the ginger on a fine grater.
2. Combine honey, soy sauce, garlic, ginger and spices.
3. Mix all ingredients into a homogeneous mass.
4. Bring to a boil over low heat and boil for 4–5 minutes, cool.
5. Place the prepared chicken in a baking dish, generously grease with the resulting glaze, and cover with foil.
6. Place in an oven preheated to 180ºC, bake for 15 minutes and brush with sauce again.
7. Continue to baste the chicken every 5-7 minutes while baking until done. Add salt at the end of cooking.
Sour cream marinade
If your baked chicken is stringy and tasteless, try sour cream marinade. The poultry meat turns out incredible: tender and melts in your mouth with subtle notes of ginger and a slight taste of mustard. This marinade is especially good for baking chicken breast fillets.
RECIPE FOR SOUR CREAM MARINADE
What do you need:
5 tbsp. spoons of low-fat sour cream
Z st. spoons of soy sauce
1 tbsp. spoon of Russian mustard
1 tbsp. spoon of dry Provençal herbs
2 teaspoon ground ginger
salt - to taste
How to prepare sour cream marinade:
1. Combine all ingredients and beat with a fork into a homogeneous mass.
2. Wash and dry the chicken.
3. Marinate the chicken for at least 2 hours.
4. Place the pieces in a mold and bake in an oven preheated to 180ºC until cooked.
5. During cooking, periodically brush with remaining marinade.
6. 10 minutes before the end of cooking, add salt as needed and place a thin slice of any hard cheese on each piece of chicken.
Bake until crusty.
Lemon marinade
The secret of this amazing citrus marinade consists of adding herbs and spices that give the bird a rich, intense aroma. Only juicy chicken and nothing more! The marinade is ideal for roasting chicken meat in a sleeve or on the grill.
LEMON MARINADE RECIPE
What do you need:
2 lemons
5–7 cloves of garlic
1 tbsp. spoon of allspice peas
3 tbsp. spoons of vegetable oil
1 teaspoon saffron
1 small bunch of rosemary (can be replaced with dried)
salt - to taste
How to cook lemon marinade:
1. Peel the garlic and crush it with a knife.
2. Cut the lemon into large cubes. Tear the rosemary sprigs with your hands.
3. Combine lemons and rosemary. Mix the ingredients well with your hands.
4. Add garlic, oil, pepper and saffron, mix thoroughly.
5. Marinate the chicken for 5 to 12 hours. Salt at the very end of cooking.
Tomato marinade
The combination of herbs with garlic and paprika creates a wonderful marinade for cooking the most tender chicken in its own juice. Thick, aromatic gravy and soft chicken meat go well with any side dish - from simple buckwheat porridge to fancy pasta.
TOMATO MARINADE RECIPE
What do you need:
1 tbsp. thick tomato juice
2 tbsp. spoons of vegetable oil
1 tbsp. spoon ground paprika
5 cloves garlic
1 bunch of basil
1 bunch of mint
salt - to taste
How to prepare tomato marinade:
1. Chop the garlic, mint and basil very finely. Combine with tomato juice and vegetable oil. To stir thoroughly.
2. Marinate the chicken for 2-4 hours.
4. Place the finished bird in a hot frying pan, after 2-3 minutes, reduce the heat to low and simmer, covered, in its own juices until cooked. During cooking, you can add a little water if necessary, and add salt at the very end.
5. When serving, sprinkle with chopped mint if desired.
Kvass marinade
A simple and reliable, homemade and so clear kvass marinade will give your chicken a pleasant aroma rye bread. And don't forget lots of fresh herbs and home-grown vegetables!
RECIPE FOR KVASS MARINADE
What do you need:
400 ml bread kvass(ideally made at home)
2 tbsp. spoons of Russian mustard
1 tbsp. spoon of honey
5–7 cloves of garlic
1 bunch of any greenery
1 pinch of pepper
salt - to taste
How to prepare kvass marinade:
1. Chop the garlic, finely chop the greens.
2. Combine kvass with mustard, honey, garlic, herbs and pepper.
3. Marinate the bird for 2–4 hours, but preferably overnight.
4. Bake the chicken on a wire rack or in the oven until golden crust. Salt a few minutes before cooking or before serving.
Wine marinade
Soft texture and pronounced taste of chicken meat: red wine marinade for real gourmets! Red or white, dry or sweet – feel free to try new combinations. The marinade is ideal for preparing chicken kebab.
WINE MARINADE RECIPE
What do you need:
300 ml dessert red wine
100 g pitted prunes
1 onion
1 teaspoon cloves
salt, pepper - to taste
How to prepare wine marinade:
1. Cut prunes and onions into rings.
2. Combine wine, onion, prunes and pepper, stir.
3. Marinate the bird, keeping it in the refrigerator for at least 3 hours.
4. Stir occasionally during the marinating process. Add salt at the end of cooking or just before serving.
The most affordable and easy to prepare meat is chicken. It is also good because it leaves huge scope for culinary fantasy and creativity. And special freedom is observed when a person plans to have marinated chicken in the oven for dinner. Poultry fillings can be made from almost any component. And each option absolutely guarantees a successful result - juicy, aromatic and unusual delicious decoration table.
Lemon variations
Any housewife even without knowledge exact recipe will make a marinade for chicken with mayonnaise. However, simply smearing it on a bird is not very interesting, although in the end it will not disappoint anyone’s expectations. Therefore, we suggest that all culinary specialists try this composition: press a medium-sized head of garlic through a press, squeeze lemon into the garlic, pour in 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 (coated) with it and hidden in the cool place for the night. The next day you will have excellent marinated chicken - in the oven or on the grill. You can also use the filling if you want to deliciously cook individual bird “spare parts”. In the oven, a kilo and a half carcass will reach condition in about 50 minutes at a relatively low temperature of 180 degrees.
Honey and tomatoes
Marinade for chicken with honey is very popular among chefs. 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 in someone who will participate in the feast. Very delicious marinade for chicken it will work if you combine honey, tomato paste and mayonnaise in a ratio of 1:1:2. Seasonings include pepper and salt and a little garlic, the rest is up to the taste of the cook. The carcass is carefully rubbed with the mixture and left in the refrigerator for an hour. Very tasty, and convenient if you don’t have much time on hand. The bird is baked for about an hour, until when pricked, clear, rather than pink, juice begins to stand out.
Quick marinade
Another salvation option for those who are threatened by the sudden arrival of guests (or have been detained at work longer than expected, and the family is stomping around in the kitchen with unhealthy excitement). If your carcass is not too large, then the proposed marinade with mustard for chicken will “soften” it in half an hour. For it, an onion, an apple and three garlic cloves are grated, two full spoons of mustard are added to them, the same amount tomato paste And vegetable oil, salt, paprika and pepper. The marinade is diluted with half a glass of water, poured into a container with chicken, and the bird is pressed down with a weight. Treated in this way will last about an hour. During the baking process, do not forget to water it - with the released juice or salted water.
Mustard and honey
Those who like contrasts will find a chicken marinade with honey and mustard very suitable. They connect in equal quantities and are supplemented with a slightly larger volume of vegetable (preferably olive or mixed with it) oil. Those who appreciate spices, you can add thyme and rosemary to the marinade - they wonderfully highlight the taste of chicken. Before marinating, 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, it will be ready for further culinary influences in about forty minutes, but if it is desirable to get more aromatic dish, let the chicken marinade longer. In the oven, as in the previous recipe, you will sometimes have to water it with water - the marinade is not enough to prevent the carcass from drying out.
Ginger-garlic marinade
Opponents of boring cooking and supporters of culinary experiments can try a marinade for baking chicken based on white wine. You will need a whole bottle of it, but in such an important matter it is better not to skimp. Grated ginger and garlic are added to the wine (their quantity depends on your attitude to these components; you will have to try the marinade, and the main thing is not to get carried away), freshly ground pepper and a couple of tablespoons of olive oil. In such a mixture, a medium-sized carcass should stand for four hours. During this time, it must be turned over at least three times to ensure even marinating. When you think that the carcass has been in the composition enough, it is coated with the same oil and baked (poured periodically with juice) for a little over an hour.
Mojo marinade
Proposed by Latin Americans, especially popular in Cuba. Suitable not only for a whole carcass, but also for any parts of it, any other meat and even seafood. One of the recipe options for preparing chicken in orange marinade. For pouring, finely chop the onion; In this regard, the sauce is quite democratic: you can trim onions, you can use shallots, and onions won’t be disharmonious either. Add the following to the onion slices:
- half a glass of orange juice;
- two tablespoons of lime juice (it is not advisable to replace lemon juice);
- the same amount of olive oil (you can use any other vegetable oil, just not flavored) and soy sauce;
- just a little Tobasco;
- plus crushed a couple of cloves of garlic, half a teaspoon each of oregano and cumin, a quarter of cayenne pepper, salt and pepper.
The carcass is kept in this composition for a day. If you are patient, after baking the marinated chicken in the oven, it will take on a glazed appearance and will be simply killer in flavor. However, it will acquire a decent external appearance even after two hours of marinating. But such a stunning smell cannot be achieved in this time.
Greek chicken
Very interesting option invented in sunny Greece - and this despite the fact that this delicious chicken marinade does not contain any particularly complex components. The only thing you should be seriously concerned about is searching for natural yogurt, without any additives. You will need a glass of it - this amount is enough for a two-kilogram carcass. You will need to remove (very thinly!) the zest from the lemon, peel off the white layer and squeeze out the juice, making sure not to choke the grains - they add extra bitterness. The lemon pulp is discarded and the rest is combined with the yogurt. Add half a large spoon of dried oregano, black pepper (to taste), finely chopped parsley (a small bunch) and four garlic cloves. The composition is well mixed, the chicken (or its pieces) is coated with it and sent to the refrigerator - at least for an hour, but not longer than a day.
Honey-soy marinade
Most poultry is marinated before placing it in the oven. However, in the case of using honey and soy sauce, this is not necessary: the chicken turns out no worse in a primitive stewed form. You can, again, take not the whole carcass, but your favorite parts. 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 spoons of natural liquid honey are poured into 0.5 cups of sauce and stirred until completely dissolved. A bunch of greens are finely crumbled there and a couple of garlic cloves are pressed through. Chicken pieces are placed in the marinade and left in the refrigerator for at least two hours. If you really like the soy flavor, then do it at night. Don't let it sit longer - the meat will have an overly strong taste. Further actions are optional: you can bake in the oven, pouring periodically with marinade, you can fry and stew, using the marinade as a base for gravy.
Orange chicken
Among the recipes we shared in this article, we already mentioned one version of the marinade (Cuban), which includes orange juice. However, that sauce required subsequent baking. And now we will tell you how to prepare stewed chicken in an orange marinade, and the filling is done without any “extraneous” additions. Calculation of ingredients: per kilogram of chicken, four medium oranges and a teaspoon of paprika (other spices are at your discretion, but this one is required). The bird is salted and peppered; The zest is removed from three citrus fruits and the juice is squeezed out. They are mixed with paprika and three tablespoons of vegetable oil; The chicken is coated with this mixture and placed under a load in the refrigerator for half a day. It is advisable to occasionally turn the marinating meat. Then the chicken is transferred to something thick-walled, for example, a duck casserole, poured with marinade and simmered on the lowest heat for about half an hour. Before cooking, pre-selected seasonings are added and the juice of the reserved orange is squeezed out. Eat with pleasure!
