Chicken marinade recipes. "Juicy slices" - marinated chicken in low-fat kefir

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 cook incredibly tasty dish independently 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 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 chicken marinade recipes 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

Highly 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 baking sheet underneath cold water. 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 has acquired 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 classic recipe combinations of meat sweet and sour marinade with the addition of honey. The dish is easy to prepare and incredibly tasty.

8 pcs. chicken drumsticks;
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 spicy 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. Enjoy your meal!

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 into a greased form and pour over the top kefir marinade. 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- replace 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.

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

Marinade for chicken in the oven with vinegar

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

For cooking you will need:

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

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

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

Honey Soy Sauce

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

Prepare:

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

Personally, we have long abandoned heavy meat, the benefits of which no one has proven, so we eat exclusively poultry. It is not deposited at the waist, it is an easily digestible protein and invaluable polyunsaturated fatty 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 a chilled product, but not frozen.

2. For marinating poultry, use only glass or enamelware Everyone knows about the dangers of aluminum and plastic.

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

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

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

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

Chicken dishes: cook according to recipes from the chef - watch the video recipe!

Honey mustard marinade

Juicy baked chicken with a beautiful crust as advertised - really real! This is the most The best way poultry roasting. Honey combined with french mustard gives a light savory sweetness, and a mixture of greens, garlic and lemon - a wonderful aroma. Prepare two, or better, three servings at once. honey chicken never stays on the table!

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

HONEY MUSTARD MARINADE RECIPE

What do you need:
150 g liquid honey
100 g French grain mustard
1 lemon

5-7 garlic cloves
1 bunch dill
1 bunch of parsley
salt - to taste

How to prepare honey mustard marinade:

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

2. Marinate the chicken for 3-6 hours.

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

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

Yoghurt marinade

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

YOGHURT MARINADE RECIPE

What do you need:
1 st. natural yogurt(can be replaced with kefir or even fermented baked milk)
1 st. a spoonful of 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 keep the chicken in the yogurt marinade all night. Salt the chicken at the end of cooking or just before serving.

orange marinade

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

ORANGE MARINADE RECIPE

What do you need:
100 g honey
3 oranges
2 tbsp. tablespoons 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 the legs, thighs, wings or breast (or all at once) with orange juice and leave for 15–20 minutes.

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

4. Marinate the chicken for 2-4 hours.

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

fire marinade

Hot chicken for thrill seekers. The bird cooked in this marinade is ideally combined with a salad of fresh vegetables and tomato juice. Best suited for skewers home smokehouse or on the grill.

FIRE MARINADE RECIPE

What do you need:
150 ml soy sauce
1 bunch green onions
2 teaspoon red ground pepper
1 head of garlic
5-7 cm ginger root

How to make a fire marinade:

1. Finely chop the green onion.

2. Garlic and ginger grate on a fine grater.

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

4. Mix all ingredients.

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

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

Marinade glaze

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

MARINADA GLAZE RECIPE

What do you need:
150 ml soy sauce
80 g honey
5-7 cm ginger root
3 garlic cloves
1 st. spoon of provencal herbs
1 pinch of pepper
salt - to taste

How to make marinade glaze:

1. Ginger grate on a fine grater.

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

3. Mix all the ingredients into a homogeneous mass.

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

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

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

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

Sour cream marinade

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

Sour cream marinade recipe

What do you need:
5 st. tablespoons low-fat sour cream
Z Art. spoons of soy sauce
1 st. a spoonful of Russian mustard
1 st. teaspoon dry Provence herbs
2 tsp ground ginger
salt - to taste

How to make sour cream marinade:

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

2. Wash and dry the chicken.

3. Marinate the chicken for at least 2 hours.

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

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

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

Bake until crispy.

lemon marinade

The secret of this amazing citrus marinade consists in adding herbs and spices, which give the bird a rich, intense aroma. Only juicy chicken and nothing more! Marinade is perfect for baking chicken meat in the sleeve or on the grill.

LEMON MARINADE RECIPE

What do you need:
2 lemons
5-7 garlic cloves
1 st. a spoonful of allspice
3 art. tablespoons of vegetable oil
1 teaspoon saffron
1 small bunch rosemary (dry can be substituted)
salt - to taste

How to make Lemon Marinade:

1. Peel and crush the garlic with a knife.

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

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

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

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

tomato marinade

Combination herbs with garlic and paprika creates a wonderful marinade for cooking tender chicken in own juice. Thick fragrant gravy and soft chicken meat are suitable for any side dish - from simple buckwheat porridge to trendy pasta.

TOMATO MARINADE RECIPE

What do you need:
1 st. thick tomato juice
2 tbsp. tablespoons of vegetable oil
1 st. a spoonful of ground paprika
5 garlic cloves
1 bunch basil
1 bunch mint
salt - to taste

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

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

Marinade on kvass

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

KVASS MARINADA RECIPE

What do you need:
400 ml bread kvass(ideally homemade)
2 tbsp. spoons of Russian mustard
1 st. honey spoon
5-7 garlic cloves
1 bunch of any greens
1 pinch of pepper
salt - to taste

How to cook marinade on kvass:

1. Chop the garlic, finely chop the greens.

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

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

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

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 cooking chicken skewers.

WINE MARINADE RECIPE

What do you need:
300 ml dessert red wine
100 g pitted prunes
1 bulb
1 teaspoon cloves
salt, pepper - to taste

How to make wine marinade:

1. Cut prunes and onions into rings.

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

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

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

Summer is the time when you want something tasty and at the same time light. There is no desire to eat heavy meat, but variety of salads could already get bored. In this case, chicken is a great alternative. Tasty, satisfying, fast and dietary. The marinade, on the other hand, makes the meat even more tender and juicy, while at the same time giving piquant notes thanks to spices. And it is not necessary to spend a lot of time preparing the marinade. Here are five ways to quickly prepare meat for frying.

Chicken in honey mustard sauce

Source: motto.net.ua

Chicken (or turkey) beat off, salt, pepper.
Mix 3 tbsp. l. honey and 4 tbsp. spoons of Dijon mustard (in grains). Thoroughly coat the chicken with this marinade and leave for 40 minutes at room temperature. After the meat can be fried in a pan or grill. mustard seeds it is better to remove, otherwise they will burn, they can be bitter.

Chicken with orange sauce

Source: povary.ru

In a bowl, mix 1 tbsp. l. vegetable oil, 2 tbsp. l. liquid honey, juice of 1 lime, finely chopped garlic (1 head) and salt. Cut the fillet into strips and marinate in the resulting mixture. Leave for 1-2 hours in the refrigerator, stirring occasionally. After fry in a pan, constantly turning, until golden brown. It can also be cooked in the oven or on the grill.

Orange sauce:
1 l fresh orange juice boil over medium heat. Add about 4 tsp to the resulting sauce. cane sugar, 2 tsp butter (any vegetable or butter) and salt and pepper to taste.
The sauce will thicken a little as it cools. Serve warm with chicken.

Chicken in mayonnaise

Source: highresolution.ru

In a bowl, mix 1 egg, mayonnaise, spices, finely chopped garlic and diced onion. Chicken fillet Dip in the mixture and leave for at least an hour in the refrigerator. The meat can be dipped in the marinade whole or cut into pieces (depending on how you want to fry the chicken). The main thing is that the mayonnaise mixture covers the whole chicken.
This marinade is good for both cooking meat in a pan and on the grill.

If you do not like mayonnaise, then you can replace it with sour cream with a small amount vinegar.

Chicken in yogurt

Experienced housewives have developed a lot of recipes that allow you to marinate chicken at home. You can talk forever about the features of cooking this dish, but we decided to present you golden collection marinade recipes. After all, as you know, it is the basis of the taste of the final product. It is important that the meat is not only juicy, but also soft, fragrant. From preparation to the end of cooking, it is necessary to monitor the proportions of spices and main components.

Like any other business, pickling chicken includes a number of specific features that must be considered. Let's bring important tips, they will help you in preparing a delicious marinade.

The duration of the procedure depends on the initial size of the chicken. For example, wings and breast should be soaked in the sauce for about 2-3 hours, while thighs will take 3-4 hours to cook. In cases where the whole carcass is baked, the exposure time increases to 8-10 hours. If possible, any part of the bird's body is best soaked overnight.
Experienced chefs do not recommend marinating chicken in mayonnaise sauce because it completely kills the taste of the dish. In addition, the marinade based on this product contains vinegar essence. When baked, it makes the fibers stiff, as a result of which they begin to give off bitterness.
After rubbing the chicken with the marinade, send the meat to the refrigerator. Cold has a much better effect on the soaking process, but the duration of the procedure should be increased by 30-60 minutes. At room temperature, only the breast and wings should be marinated.
The most simple and fast way marinating chicken is considered to be the use of spices mixed with oil. Combine several options for dried herbs into one composition, add olive, corn or vegetable oil, rub the carcass or its individual parts with the resulting mixture. After a couple of hours, send the dish to the oven for final cooking.
Pay close attention to adding salt. Of course, it is included in every type of marinade, but the sequence must be followed. Add crushed sea salt a quarter of an hour before sending the chicken to the oven. If you mix the product right away, the meat will become dry and tough.
The average carcass (purchased) weighs about 1.3-1.7 kg. Bake it for 1.5 hours at a temperature of 180-200 degrees. The structure of the meat will tell you about the readiness of the product: pierce the thigh with a fork, evaluate the color of the leaked liquid. If it is light - the chicken is ready, in cases where the shade is closer to red - wait another 20-30 minutes.
For maximum juiciness and fragrant chicken keep an eye on it at all stages of preparation. Baste the meat with the juices that come out during baking. Carry out such manipulations after 30-40 minutes after the start of cooking (sending to the oven). In the end, the product will acquire a golden crust, which will be pleasantly crunchy on the teeth.
To cook the carcass in its own juice, it is better to use special baking bags, food foil or a form that does not exceed the volume of the chicken in size. As it flows out, the heated liquid will begin to envelop the meat, making it tender and juicy.
If you decide to bake chicken with a side dish, do not forget to stir it too. At the same time, during the release of juice, distribute the liquid throughout the dish. As for the location of the garnish, place it on top of or next to the carcass. As an addition to meat, potatoes, broccoli, eggplant, etc. are usually used.
As can be understood from the above, chicken juice makes the dish tender and soft. When baking chicken in food foil, make sure that the carcass is tightly wrapped. At the same time, place the chicken with the seams up, avoiding the leakage of the composition.

How to choose spices

Preparing chicken marinade important role play the spices used. Choose the components you like, feel free to use them in moderation.

Turmeric. For the most part, the product is distributed in Eastern countries, but he also found his consumer in Russia. Spices give the dish refined taste but turmeric should be used in small amounts. Apart from bright aroma The chicken will turn golden brown.
Pepper. You can add both ground black and chili pepper to the marinade. The first option is considered universal, it is added to almost every dish. The second is more capricious, spicy, it must be used in doses, giving the meat a Mexican touch.
Fragrant herbs. Spices of this kind include thyme, sage, mint, marjoram, rosemary, basil. If desired, it is allowed to use herbs as an independent product or mix them together, creating a unique mix. If you're creating your own composition, consider adding dried ginger or coriander as well.
Nutmeg. Housewives successfully add seasoning when they complement the chicken with potatoes and mushrooms. It is these products that go well with nutmeg and tender cream sauce in which mushrooms are cooked.
Curry. The option is suitable for marinating chicken on the grill or in the oven. Curry is not a homogeneous component, but a bright mixture. Seasoning includes cumin, mustard, nutmeg, coriander and red/chili peppers. For this reason, it is recommended to read the label regarding the amount to be used before starting preparation.

How to marinate chicken

Regardless of the method of preparing the marinade, choose the option of roasting chicken. The most common is the use of foil, a baking sleeve, a special shape.

Marinade with lemon zest

chicken - 1 pc.
lemon - 2 pcs.
thyme
ground black pepper

Remove the zest from the first lemon, make 6-8 deep holes in the second fruit with a knife so that the juice comes out.
Wash the chicken in cold, preferably melted water, and pat dry with paper towels or towels.
Grate the peel of the first lemon on a grater with a fine section, add thyme, salt and black pepper to it, mix. Lubricate the resulting composition of the chicken carcass both inside and out.
Place in the belly the lemon in which you have made holes with a knife. Sew the chicken with string to keep the juices from leaking out while cooking.
Preheat the oven to 190-200 degrees, place the chicken in a roasting bag, send for 1 hour 20 minutes before the final cooking.
During the entire cooking process, do not remove the chicken from the baking sleeve. If you decide to bake it in a glass form, spray the carcass lemon juice, which will begin to stand out during the heat treatment.
Continue cooking until the chicken has a distinct golden hue.

Important! If you do not want the final product to have a characteristic citrus flavor, do not rub the carcass with lemon zest. At the same time, put half a citrus inside, and not a whole fruit.

Soy sauce marinade

soy sauce - 35 ml.
liquid honey - 75 gr.
corn or vegetable oil - 110 ml.
coriander - 1 gr.
basil - 1 gr.
black pepper - on the tip of a knife

Pour the soy sauce into a deep bowl, heat the honey in the microwave and send it to the container. Add natural oil, add spices, mix.
wash chicken carcass, dry it with a towel, rub with marinade. In cases where you cook chicken in a special form, make 2 times more marinade to pour over meat during baking.
Without preheating the oven, send the product to cook for 1.5-2 hours at a temperature of 180-190 degrees. If desired, you can pierce holes with a fork in the breast and thighs of the carcass.

Sour cream marinade

sour cream (fat content 20-25%) - 110 gr.
olive or corn oil - 40 ml.
chicken - 1 pc. (1.3-1.5 kg.)
salt - to taste
spices - optional

Mix fat sour cream, spices, natural oil and salt into a homogeneous mixture.
Rub the chicken carcass with the resulting mass, place it in a baking bag, make 4-5 holes with a sewing needle.
Preheat the oven, send the product to bake for 1 hour 15-20 minutes. Turn the carcass periodically so that it bakes evenly.
After the expiration date, do not rush to remove the meat from the oven, let it brew for about a quarter of an hour. Serve with baked potatoes and herbs.

Marinade with garlic

garlic - 7 teeth
chicken - 1 pc.
sour cream or mayonnaise (fat content 20-30%) - 120 gr.
paprika - 3 gr.
curry powder - 2 gr.
salt and pepper - to taste

Pass 4 cloves of garlic through a press, combine it with paprika, curry, pepper and salt. Rub the chicken with the resulting composition, refrigerate for 1 hour.
Cut the remaining 3 garlic cloves into thin slices, place inside the chicken and sew up the carcass. Wrap the meat in foil and place seam side up on a baking sheet.
Preheat the oven, bake at 200 degrees for 1 hour. After the specified period, turn off the stove, leave the chicken in the oven for another half hour.

It is not difficult to prepare chicken marinade if you have sufficient knowledge regarding technology. Bake the carcass at a temperature of 190-200 degrees, experiment with spices. Consider soy sauce, garlic, sour cream, or lemon zest.