Chicken dishes are one of the most common dishes on our tables. This is explained by the fact that this product has a low cost, but has excellent taste qualities. Chicken meat will be juicier and more tender if you use a marinade during cooking.
How to marinate chicken in mayonnaise
Ingredients:
- chicken carcass
- mayonnaise – 220 g
- spices
- onion
Preparation:
1. Cut the chicken into small pieces, place in a bowl, add salt and spices.
2. Before marinating, rinse the chicken and cut out all the insides.
3. Pour mayonnaise over the pieces of meat, stir, and leave for a couple of hours.
Mayonnaise marinade not only improves taste chicken meat, but will also give the meat a golden brown crust after baking.
Marinade for chicken made from kefir.
Ingredients:
- chicken breasts- 2 pcs.
- kefir – 120 g
- ginger – tablespoon
- spices
- salt
- lemon juice
Preparation:
1. Mix lemon juice, salt, spices, grated ginger, kefir.
2. Cut the chicken into pieces, pour in the resulting marinade, and leave for 6-8 hours.
3. Chicken meat can be grilled.
Chicken in soy marinade.
Ingredients:
- soy sauce
- olive oil
- salt
- chicken
- spices
Preparation:
1. Mix olive oil with soy sauce, add a little salt.
2. Cut the chicken into pieces, place in a bowl, pour over the marinade, add spices.
3. Keep the meat in the marinade for no more than two hours.
How to marinate chicken for barbecue.
Any part of the chicken is suitable for chicken skewers. In our recipe we will use chicken drumsticks. This part of the chicken is inconvenient to thread on skewers, so it is better to fry it on a wire rack.
Ingredients:
- mayonnaise – 155 ml
- salt
- onions – 5 pieces
- chicken drumsticks – 2 kilograms
- pepper
Preparation:
1. Chicken drumsticks rinse in cool water, add salt and pepper, place in a deep saucepan, let steep for 15 minutes.
2. Add mayonnaise to the chicken. Make sure the mayonnaise covers each piece.
3. Cut the onion into wide half rings and add to the chicken.
4. Onion and chicken kebab stir, cover with a lid, let it brew for an hour, then put it in the refrigerator. In 10-12 hours the kebab will be ready.
5. Place the kebab on the grill.
6. Place the grate on the grill.
7. The heat should be moderate so that chicken pieces thoroughly baked. Turn the grill over from time to time and spray the meat with water, beer or wine.
8. Fry the chicken pieces on both sides until golden brown.
9. Open the grill, place the onion on the fried side, cover with the grill, and fry until done. As soon as clear juice begins to stand out, the meat is ready!
You can determine the amount of pepper and salt in the marinade by tasting it with your tongue. You should clearly feel three tastes: salty from the salt, hot from the pepper, and sour from the mayonnaise. Regarding the time for marinating, we can say the following: the more you marinate the kebab, the more tender and softer the chicken will be. The process will go faster if you marinate the meat at room temperature.
Marinade with tomatoes and apple cider vinegar:
Tomatoes – 2 pieces
- onions – 4 pcs.
- mayonnaise – 255 g
- apple cider vinegar - a couple of tablespoons
- salt
- seasonings
Lemon marinade:
Black pepper
- salt
- onion
- garlic
- lemon juice
Marinade with white wine:
Lemon juice
- black pepper
- ground coriander
- garlic
- onion
- tomatoes
- White wine
Marinade with tomato paste:
Ground red pepper
- tomato paste
- salt
- cumin
Marinade with sour cream:
Lemon juice
- sour cream
- pepper
- salt
- garlic
Marinade with yogurt:
Natural yogurt
- parsley
- garlic
- onion
- salt
- black pepper
Marinade with paprika and curry
Turmeric
- cumin
- curry powder
- salt
- ground paprika
- vegetable oil
- natural yogurt
There is an opinion that two hours will be enough to marinate chicken meat, but the longer you keep the meat in the marinade, the more aromatic and juicy it will be.
How to marinate chicken for the oven.
Give the chicken spicy taste The following marinade will help. Prepare 1.5 liters of boiling water, add a spoonful of salt and 3 tablespoons of vinegar. Chop 4 cloves of garlic, mix with white, black and red pepper. Mix the mixture with the solution, place chicken pieces in it. If you have a lot of time, try marinating chicken in fresh lemon juice: add 2 lemons and 3 oranges to a bowl, add chicken pieces, leave them to marinate for a day.
How to properly marinate chicken.
If you are going to bake the whole chicken, soak it inside before marinating it. The marinade for the abdominal part should be quite thick and pasty. For example, mix mustard with buckwheat honey, dilute with soy sauce to the consistency of sour cream. You will get a real "".
Lubricate the carcass with the resulting mixture inside and out. Rinse a small piece of lime and cut off a third. Take a fork and mostly mash the citrus pulp, then push it into the chicken's belly. In this case it will taste simply amazing!
Don't have any mayonnaise or honey on hand? No problem! They will help save the situation spices. If possible, choose fresh leaves– mint, sage, basil, rosemary. It turns out very tasty. You can add vinegar or lemon juice to the marinade. Kefir will perfectly soften the breast or thighs.
Do you want something exotic? Then try cooking Japanese chicken. To do this, take ginger, soy sauce, thickened with flour and seasoned with garlic. This sauce will not only give your dish a piquant taste, but will also create a crispy crust on it. if you love spicy dishes, rub the chicken itself with ketchup or adjika.
How to marinate chicken for frying.
The easiest option for marinating chicken meat is ketchup and mayonnaise. They will help give the meat a rich taste. First, rub the chicken with a mixture of salt and pepper, and then with ketchup or mayonnaise. Another interesting option is kefir marinade. For one chicken carcass you will need 400 ml of kefir. Add basil, salt, and paprika to the fermented milk product. Cut the chicken into pieces, pour kefir with spices. Leave the meat to marinate for 2 hours.
How to deliciously marinate chicken. Instead of kefir, you can take coconut milk or cream and add curry and chili sauce to it. You can also use olive oil and add a little soy sauce to it. Chicken meat in this marinade should be marinated for about three hours. A marinade option with garlic is suitable. You can add it to ketchup or mayonnaise, or you can grate the bird carcass. You can add chopped dill to the mixture. Leave the chicken to marinate for a couple of hours.
You can add tenderness and special taste to the meat using a marinade with the addition of lemon juice, vegetable oil and various spices. The meat will be especially piquant if you use wine and mustard for the marinade. Take a glass of white wine, a tablespoon of mustard, a tablespoon of wine or apple cider vinegar. Stir all ingredients, add pepper and salt. 2 hours will be enough for marinating.
How to marinate chicken for grilling.
3. Remove the chicken, dry it, rub it with seasoning, and bake until done.
The given recipes contain different products, so grilled chicken will get different taste. Instead of buying grill seasoning, you can make it yourself. This will be much healthier, since the seasoning prepared at home will not contain flavoring and glutamate.
How to marinate chicken for smoking.
Ingredients:
- salt - tablespoon
- allspice
- chicken – 1.5 kg
- Bay leaf
- ground pepper
- mature dried berries juniper – 5 pieces
- cinnamon
- table vinegar– 3 tablespoons
- crushed ginger – ½ teaspoon
- granulated sugar - tablespoon
Preparation:
1. Make a paste, grate the chicken, put it under a press for a day.
2. Add a few black peppercorns, a couple of cloves of garlic, 2 bay leaves, cinnamon, dried juniper berries, vinegar, crushed ginger, and granulated sugar to boiled, cooled water.
3. Cover the entire chicken meat with the prepared brine.
4. Keep the poultry carcasses in the marinade for two days.
How to marinate chicken for baking. Some tips.
1. First, prepare the meat - rinse it thoroughly, dry it, and pat dry with a paper towel.
2. Select spices carefully - not all types go well with each other. As a rule, paprika, basil, garlic, curry, suneli hops, pepper, and salt are used to cook chicken. However, this doesn't mean you can't experiment. Make sure the spices are evenly distributed throughout the chicken.
3. To marinate chicken, you can use mustard, mayonnaise, white wine, and vinegar. Do not take all the listed products for pickling - choose one. You can marinate meat directly in the bag - it’s quick and very convenient. Now you can cook.
Good marinade can improve the taste and aroma of any meat, making it more tender and juicy, and chicken is no exception. It's hard to believe, but a good marinade can make chicken meat even tastier than beef and pork. Do you have any doubts? Then our article is for you.
Chicken marinade is an integral component of cooking meat if you want it to be truly tasty and 100% soft. Moreover, using a new marinade each time, you will always get dishes that are different from each other, so you will certainly never get tired of chicken. Since chicken meat has a neutral taste, almost any marinade is perfect for it, but marinades based on soy sauce, mustard marinades, etc. are best combined with chicken. citrus marinades, marinades with the addition of honey, marinades based on fermented milk products, tomato marinades and marinades using wine. If you really want something exotic, marinate chicken in coconut milk will inhale the aroma of the tropics. Marinade for chicken - great way enrich the taste of meat, making it sweet-spicy, tender-creamy, sour or “sparkly” at your discretion.
Chicken meat is very tender, so it usually does not involve the use of “aggressive” components in marinades, such as vinegar or fruit with increased acidity. If they are added, then in limited quantities to give the meat certain flavor notes. Spices and herbs that go well with chicken include ground black pepper, paprika, turmeric, curry, cumin, ginger, oregano, basil, thyme and rosemary. The average marinating time for chicken is 2 to 4 hours. It is best to marinate a whole bird for about 8 hours, leaving it in the refrigerator overnight. The longer the chicken marinates, the more tender and juicy the meat will be. Marinades using soy sauce, which are so popular when preparing chicken, should be salted especially carefully, since the sauce already contains salt. Do not forget that the meat must be marinated in a glass or enamel dishes- aluminum and plastic are not suitable for such purposes.
Chicken marinade makes the meat incredibly tender and simply outrageously tasty, so it’s time to use the marinade recipes that Culinary Eden has compiled for you. The marinade recipes presented are perfect for both baking chicken in the oven and for cooking barbecue.
Simple marinade for chicken with mayonnaise and onions
Ingredients:
150 g mayonnaise,
2 large onions,
3-4 cloves of garlic (optional)
1 teaspoon salt,
1 kg of chicken meat.
Preparation:
Place chicken in a large bowl. Add mayonnaise, onion cut into rings or half rings, chopped or pressed garlic (if used), salt and pepper. Mix everything thoroughly with your hands, tighten the bowl plastic film and put in the refrigerator to marinate. The chicken will be ready to cook after 1 hour, but it is best to let the meat marinate for 5 hours or more.
Mustard chicken marinade with honey
Ingredients:
1/3 cup mustard,
1/4 cup honey
1 tablespoon vegetable oil,
1/2 teaspoon ground paprika,
1/2 teaspoon turmeric,
1/2 teaspoon garlic powder,
1/2 teaspoon salt,
1/4 teaspoon chili pepper,
1/4 teaspoon ground ginger,
700-800 g chicken meat.
Preparation:
In a large bowl, combine all marinade ingredients. Place chicken meat into the marinade and mix thoroughly with your hands. Cover the bowl with plastic wrap and refrigerate for at least 1 hour or overnight.
Apple marinade with mustard and garlic
Ingredients:
1/2 cup apple juice or cider,
1/4 cup apple cider vinegar
1/4 cup grainy mustard,
2 tablespoons vegetable or olive oil,
1 tablespoon sugar,
4 cloves of garlic,
salt and ground black pepper to taste,
700-800 g chicken meat.
Preparation:
Pass the garlic through a press and combine all the ingredients for the marinade in a bowl. Pour the resulting marinade over the chicken, cover the bowl and refrigerate for 4 hours.
Asian Style Soy Sauce Chicken Marinade
Ingredients:
1/2 cup soy sauce,
1/4 cup sugar
60 g ginger,
2 cloves of garlic,
2 teaspoons vegetable oil,
1 teaspoon ground black pepper,
500 g chicken meat.
Preparation:
Finely chop the ginger, pass the garlic through a press. Mix all the ingredients for the marinade and marinate the chicken in it for 2 to 4 hours.
Soy marinade with honey
Ingredients:
1 glass of vegetable oil,
1/2 cup soy sauce,
1/3 cup honey (or more to taste)
1/4 cup lemon juice,
3 large cloves of garlic,
1/2 teaspoon ground black pepper,
1 pinch chili pepper (optional)
1 kg of chicken meat.
Preparation:
In a bowl, mix the oil with soy sauce, honey, lemon juice, minced garlic, black pepper and chili pepper. Place the chicken in a bowl and stir to coat the chicken evenly with the marinade. Cover the bowl and place in the refrigerator for 3-4 hours.
Kefir marinade for chicken with garlic
Ingredients:
1.5 cups of kefir,
3-4 cloves of garlic,
2 teaspoons dried oregano,
1 teaspoon cumin (optional)
1 teaspoon salt,
1 kg of chicken meat.
Preparation:
Pass the garlic through a press and add to kefir along with vegetable oil, oregano, cumin and salt. Marinate the chicken in the mixture for 8 to 24 hours.
Spicy marinade with rosemary
Ingredients:
1/2 cup balsamic vinegar, wine vinegar or apple cider vinegar
1/4 cup soy sauce,
1/3 cup lemon juice,
3/4 cup sugar
2 tablespoons mustard,
2 teaspoons dried rosemary,
2 teaspoons garlic powder,
1 teaspoon salt,
1.5 kg of chicken meat.
Preparation:
Mix all ingredients for marinade. Place the chicken in a resealable plastic bag, pour in the marinade, seal the bag and shake well. Marinate the chicken for 4 to 24 hours in the refrigerator, but if you have limited time, the chicken will absorb the marinade perfectly after just 30 minutes. It is recommended to turn the bag of chicken periodically during marinating.
This marinade can also be used to prepare delicious sauce to the chicken, simmering it over low heat until thickened. An important rule in this case is that you should never use the marinade that contained the chicken to prepare the sauce. Either pour half a cup of the prepared marinade for the future sauce, or increase the amount of ingredients when cooking if you need large quantity sauce.
Beer marinade with onion and cumin
Ingredients:
1 1/2 glasses of beer,
1/2 cup vegetable or olive oil,
1 onion,
5 cloves of garlic,
1 teaspoon salt,
1/2 teaspoon ground black pepper,
1/2 teaspoon paprika,
1/2 teaspoon cumin,
1/4 teaspoon chili pepper,
1/2 bunch of fresh parsley
2 kg chicken.
Preparation:
Pour oil into a bowl. Mix salt, black pepper, paprika, cumin and chili pepper, add spices to the oil. Add chopped or pressed garlic, chopped onion and chopped parsley. Mix everything well, then slowly pour the beer into the bowl.
Pour marinade over chicken placed in a zip-top plastic bag. Shake the bag well so that the entire chicken is completely covered with the marinade. Place the bag in the refrigerator for 1 hour or overnight.
Orange marinade with tomato paste and oregano
Ingredients:
5 tablespoons orange juice,
2 tablespoons vegetable oil,
1 tablespoon orange zest,
1 tablespoon tomato paste,
1 tablespoon turmeric,
1 teaspoon dried oregano,
1/2 teaspoon salt,
1/2 teaspoon ground black pepper,
500 g chicken meat.
Preparation:
In a large shallow bowl, combine all marinade ingredients. Add chicken meat and mix thoroughly with your hands. Cover the bowl and refrigerate for about 4 hours.
Lemon-garlic marinade with pepper
Ingredients:
3 tablespoons lemon juice,
3 tablespoons vegetable or olive oil,
4 cloves of garlic,
1 tablespoon lemon zest,
1 tablespoon coarsely ground black pepper,
1/2 teaspoon salt,
500 g chicken meat.
Preparation:
In a large bowl, combine lemon zest, oil, minced or pressed garlic, pepper and salt. Place the chicken in a bowl, stir to coat the meat evenly with the marinade, and marinate in the refrigerator for 4 hours or overnight.
Wine marinade with onions
Ingredients:
1 glass of dry white wine,
1/4 cup lemon juice,
1 small onion
1/2 teaspoon salt,
a few sprigs of dill or parsley,
500 g chicken meat.
Preparation:
In a bowl, mix wine, lemon juice, chopped onion, chopped herbs and salt. Pour the prepared marinade over the chicken, cover the bowl and refrigerate for several hours or overnight. Turn the meat periodically during the marinating process.
Tomato marinade with onions and herbs
Ingredients:
500 ml tomato juice,
3 onions,
1/2 bunch of dill,
1 tablespoon dried basil,
1 tablespoon dried oregano,
1 teaspoon coarsely ground black pepper,
1 teaspoon salt,
1 kg of chicken meat.
Preparation:
Pour into a bowl tomato juice. Add onion, chopped into half rings, chopped dill, dried herbs, salt and pepper. Pour the resulting marinade over the chicken, cover and marinate in the refrigerator for at least 5 hours. It is advisable to periodically stir the meat in the marinade.
Chicken marinade is an excellent opportunity to experiment with ingredients, changing them at your discretion, because strictly adhering to recipes is not at all necessary, especially if your imagination is raging and your hands are eager to go into battle. We wish that your marinated chicken turns out to be the most delicious and tender! Bon appetit!
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.
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 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 with an original taste on the table each time. Below are the ingredients needed for several types of marinade.
- 2 teaspoons sugar;
- 1 teaspoon salt;
- juice of half a lemon;
- juice of one lime;
- 1 teaspoon salt;
- juice of one lemon;
- 1 tablespoon olive oil;
- 1/2 teaspoon ground black pepper.
- 1 tablespoon mustard;
- 1 glass of dry white wine;
- 1 teaspoon salt;
- 1 tablespoon olive oil;
- 1/2 teaspoon ground black pepper.
- three to four cloves of garlic;
- juice of half a lemon;
- 2 teaspoons salt;
- 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 at 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 add orange, apple, carrot, pear, celery or lemon to the chicken, as well as parsley sprigs, bay leaf, thyme or rosemary. Citrus fruits are great for cleaning excess fat from chicken and add a fresh flavor (see: how to stuff chicken with lemon). 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. I’ll repeat it again: vegetables stuffed inside chicken are NOT eaten.
Eat wonderful recipe Chicken stuffed with liver (here is the recipe).
Whole chicken in the oven and marinade for chicken in the oven
Vegetable bed for chicken
You can place various vegetables on a baking sheet:
It looks simply great, and you can (and should) serve it on the table directly from vegetable side dish. Unlike the vegetables that are used to stuff chicken, these vegetables are edible and very tasty.
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 obtain a uniform 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 It will work if you bake it in a glass dish slightly larger than the bird itself. This way 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 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, sprinkle 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.
Gorgeous orange chicken in a sweet marinade
The chicken is first coated with salt and pepper, then stuffed with garlic, previously cut into pieces (stuffed over the entire surface of the chicken).
Apply orange zest to the inside of the chicken.
For the filling, mix seedless grapes (300 grams) with 75 g of butter and fill the chicken with the filling. To prevent the filling from leaking out of the chicken, seal it with toothpicks.
Lastly, grease the chicken carcass butter and put it in the oven.
The chicken should be roasted in the oven for 1 hour at 200 degrees.
While the chicken is roasting, prepare the sweet marinade:
- Squeeze juice from 1/2 grapefruit
- cut the other half of the grapefruit into slices
- Squeeze juice from 1 orange
- cut the second orange into slices
- Cut the remaining grapes into halves
Now mix everything, add honey and put it on the fire so that everything melts and mixes well. This sweet caramel gravy needs to be basted over the chicken periodically (3-4 times).
The aroma is fabulous, the chicken is delicious.
vkusneedoma.ru
MARINADES AND BAKING WHOLE CHICKEN.
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.
1 tablespoon olive oil;
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;
1/2 teaspoon ground black pepper.
1 teaspoon salt;
1/2 teaspoon dried rosemary;
juice of one lemon;
1 tablespoon olive oil;
1/2 teaspoon ground black pepper.
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.
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);
pro-receptiki.ru
Tender marinated chicken in the oven: step-by-step cooking recipe with photos
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. 
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'll have great 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. 
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. 
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, the same amount of 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. The chicken treated in this way in the marinade will stay in the oven for about an hour. During the baking process, do not forget to water it - with the released juice or salted water. 
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 herbs 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. 
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. 
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:
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. 
A very interesting option was 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.
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 onions. 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.
Among the recipes that we shared in this article, we have 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!
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Methods for marinating chicken for baking in the oven
There are a huge variety of ways to marinate chicken for baking in the oven. Every housewife here has her own secrets, but you always want to conduct culinary experiments and try something new. After all, chicken in the oven itself is a simple, but very tasty and solid dish. It can be prepared for family dinner or for a large holiday table.
Practice shows that most often a whole chicken is baked just for the holidays. After all, it’s simple and convenient, festive and beautiful. You should always keep in mind that it is best to cook whole carcasses chilled rather than frozen. With this approach, the housewife can be confident that the dish will definitely turn out well.
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 several hours, or better yet, leave it 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, you will need to periodically turn the chicken so that it is properly soaked on all sides. Once the marinade has been selected and the chicken is prepared, you need to choose a baking method. Today, for this you can use not only a baking sheet, but also foil and special sleeves.
Ways to marinate a whole chicken for baking in the oven
- One Wed. hen;
- Four cloves of garlic;
- 2 tbsp. olive oils;
- 1 tbsp. salts;
- Paprika and ground pepper as desired;
The chicken should be rinsed and dried using paper towels. The marinade is prepared using garlic passed through a press. Mix it with salt and other spices, then pour olive oil over everything and mix. Rub some of the marinade inside the carcass, use the rest for the top part of the carcass. The chicken should be marinated in this 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 into the oven for an hour and a half. The dish will be cooked until golden brown at a standard temperature of 180 degrees. According to this recipe, the meat will be tender and will easily separate from the bones.
Usually, it doesn’t matter at all which method of marinating chicken for baking in the oven is chosen; you can cook it in foil, a sleeve, or any other convenient way. This marinade contains lemon zest, which adds piquancy to the dish.
- Hen;
- One lemon;
- Zest of one lemon;
- Thyme and black pepper, salt.
Make up to 8 deep punctures in the lemon with a thin knife. There, this is necessary so that the juice from the fruit begins to flow out, but the fruit itself remains intact. Rinse the chicken and dry it on a paper towel. Mix the finely grated lemon zest, add thyme, salt and pepper. Rub dry chicken with this mixture on all sides, including the inside.
Now put a whole lemon in the belly. You don't have to sew up the hole, but for maximum juiciness it is recommended to do so. Bake this chicken for an hour at 200 degrees. It is important during the cooking process to pour the lemon juice over the chicken, which will be released when heat treatment product. Cook until the bird's crust turns a nice golden color. Korean-style carrots are ideal as a snack: a homemade recipe.
Advice! If you want to citrus notes the taste was not very obvious, but you don’t have to use lemon zest to rub the carcass. In such a situation, it will be enough to place the cut lemon inside the carcass itself.
This perfect option, how to marinate chicken for baking in the oven in the sleeve. To implement the recipe you need a chicken carcass, three tablespoons of sour cream (you can use mayonnaise), olive oil, salt and spices at your own discretion.
The chicken will need to be rubbed outside and inside with the dry spices that were selected, as well as salt. Then coat the bird on all sides with sour cream or mayonnaise. Place the whole prepared carcass in a baking bag. Make several punctures in the bag so that the air can escape freely and the bag does not burst during cooking. Now cook the dish for about an hour in the oven at 200 degrees. Tear the bag completely 15 minutes before the end of cooking so that the carcass becomes rosy and beautiful.
To implement this recipe, take two cloves of garlic, 4 tablespoons of sour cream or mayonnaise, a small spoon of paprika and curry powder, as well as salt and regular pepper. Pass half the garlic through a press, mix with salt and pepper. Rub the chicken with this mixture.
Cut the remaining garlic into thin slices and use it to stuff the carcass with. This is done simply: sharp knife make a hole and place a piece of garlic there. Now mix paprika and curry with sour cream, rub the chicken on all sides with this mixture. To ensure that the sauce that will be on top of the carcass does not burn, you need to use foil to cook the carcass in the oven.
Wrap it around the chicken, place 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 browns.
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, plant. butter, salt and pepper.
You will need to pass the garlic through a press, grind it with spices, salt and mix with olive oil. Now the carcass, which has already been prepared in the appropriate way for culinary processing, you will need to rub this mixture on all sides. Don't forget to rub the inside of the chicken as well. Place the prepared chicken in the multicooker bowl and cook in the “Baking” program. Only when half the allotted time has passed, turn the bird onto another side.
What are the cooking features? whole chicken in the oven you should remember:
- If the carcass is avg. size, this means 1.2 -1.6 kg, then it is enough to cook it at a temperature of 200 degrees for 80 minutes. To check 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 breast area, because the breast cooks faster than other parts of the carcass.
- To ensure the chicken is as juicy as possible, it is recommended to keep an extra eye on it during the cooking process. You will need to water it with the juice that accumulates on the baking sheet during cooking. You need to water starting from the second part of the baking time. This will give you an amazing golden crust.
- If you bake the carcass in a mold that is only slightly larger in size, the meat will be as tender as possible. This effect can be achieved because the carcass is cooked in its own juice.
- When baking a carcass with a side dish, you can place vegetables either on the chicken itself, around or under it. The side dish should also be stirred additionally when pouring juice over the carcass. How to serve as a side dish lightly salted cucumbers in the package: quick recipe in 5 minutes.
- When baking in foil, you need to check that the bird is wrapped tightly. Place the carcass on a baking sheet with the seams facing up. It is extremely important that the juices do not leak 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 implementation. It is possible that you have already mastered some methods of marinating, then it is time for your own culinary experiments. Bon appetit and may all your plans come true.
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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 met, 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.
Hello, my dear readers. Agree that chicken baked in the oven is one of the most delicious and gourmet dishes. You can prepare it for both a gala feast and a family dinner. You don't have to be a top-notch chef, though. You can easily cook incredible tasty dish on your own at home. I’ll help you with this - I’ll tell you how to marinate chicken for the oven.
- How long to marinate the chicken depends on the weight of the carcass. If the meat will remain in the sauce for longer than 2 hours, place it in the refrigerator. But small pieces of chicken will be nourished aromatic spices quite quickly - in 1-1.5 hours.
- The easiest way to marinate meat is to add it to a mixture of spices and vegetable oil. Seasonings can be used to suit your taste. As for oil, olive, corn or sunflower will do.
- Most recipes call for salt in the marinade. But don’t rush to add it there. It is better to add salt to the meat 10 minutes before the end of cooking. Otherwise, the chicken will turn out dry and tough.
What spices are best to use?
Do you want to cook real cooking masterpiece? Then take your choice of seasonings seriously.
Peppers – chili, allspice or black. The latter is added to many dishes, so its use is essentially unremarkable. It’s another matter if chili is added along with black pepper. The dish immediately takes on “Mexican” notes. Or try replacing it with a scented one. 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 “combined” 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 don’t overdo it with the spice – add it in small quantities at first.
Fragrant herbs– mint, sage, thyme, basil, marjoram. They can be used individually 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 ask of you, friends. Be sure to post when you cook chicken using one of the options below. Express your opinion - which is better to marinate. And if you know tasty option, share his recipe.
See recipes for marinades for baking chicken with delicious photos. And you can get acquainted with one of the most original ones in the article - “”.
Step-by-step recipe for marinade of chicken legs in a sleeve
Very easy recipe in preparation. Baked chicken legs are juicy and flavorful. They go great with potatoes and any salad. At the end of baking, you should cut the sleeve to get a golden crust.
- 4 chicken legs;
- 2 cloves of garlic;
- 1 tsp Provençal 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. Grind the garlic with a garlic press. Pour oil into a bowl, add chopped garlic and spices. Mix everything well. Rub the marinade over the chicken legs and cover the bowl. cling film and place in the refrigerator for 30 minutes.
Place the chicken in the sleeve and tie. Place the bag in a baking dish. Or you can use the oven rack for this. Place a baking tray 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 gets a golden crust. Serve with potatoes and vegetable salad.
How to marinate chicken in soy sauce
Do you like sweet meat? I just love it. So yummy! I'll share classic recipe combinations of meats 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 the shins and pat dry with paper napkins.
In a bowl, mix honey, soy sauce and a pinch of spicy ground pepper. Peel the garlic clove and cut into slices. Squeeze the juice from half a lemon. Add garlic and lemon juice to the marinade. Stir. Place the meat in a bowl with the marinade, mix the drumsticks with your hands. Place the bowl in the refrigerator for 20 minutes.
Preheat the oven to 160 degrees. Place the drumsticks in a heat-resistant bowl and pour over the remaining marinade. Cut the other half of the lemon into pieces and cover the top of the drumsticks.
Place the oven in the oven for about 40 minutes. Serve with baked potatoes. Bon appetit!
How to make honey-soy marinade
For 800 grams of thighs take:
- 4 things. potatoes;
- 3 tbsp. vegetable oil;
- 2 tbsp each 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 into this spicy mixture and leave for a couple of hours. Marinated chicken acquires honey aroma and a beautiful brownish tint.
We put the thighs in the sleeve. Cut the potatoes into several pieces and season with spices. You can add 4 orange mugs. Pierce the sleeve with a knife a couple of times. Throw everything into a bag and cook at 200 degrees for 30-35 minutes. Try cooking chicken this way - it's quick and easy. And my husband loves this dish.
Honey marinade for chicken legs
I bring to your attention a special Asian version of the spicy mixture. It combines the contrast of sweetness and spiciness, plus it gives the chicken an incredible taste. You can cook chicken legs or drumsticks this way.
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 (crushed);
- ginger root (about 4 cm).
Chop the garlic. Grate the ginger. Next in soy sauce mix all the ingredients of the marinade. Immerse the chicken in the aromatic mixture and leave it here for 1-1.5 hours.
Then place the legs in a baking dish previously lined with foil. Next we send it to an oven preheated to 180 degrees. The meat is baked for about half an hour. Don't forget to turn the legs a couple of times during cooking.
What aroma will fill your kitchen! I think that even those who live in the next house will smell it :) Well, your household members simply won’t be deterred from the kitchen. They will look here every now and then, hoping to hear the words: “The food is served.”
How to make a kefir marinade correctly
Meat prepared according to this recipe will turn out very tender and juicy. For 1.5 kg of chicken (we will cook thighs) take:
- 2 tbsp. not too spicy mustard;
- 500 ml 1% kefir;
- 4-5 garlic cloves;
- 3 tbsp. vegetable oil;
- a little ground hot pepper;
- a pinch of dried basil.
Chop the garlic. Then mix it with the rest of the marinade ingredients. Immerse the meat in this mixture and refrigerate overnight.
Then transfer to a greased form and pour on top kefir marinade. It is advisable that the thighs be completely covered with this aromatic mixture. To make it softer, cover the top of the pan with foil, piercing it in several places with a knife. Next, place the baking dish in an oven preheated to 180 degrees. We set the cooking time to 30-40 minutes.
How to marinate poultry in mayonnaise
This option is very fast and simple. For a kilogram chicken you will need 120 g of mayonnaise, 3-4 garlic cloves and salt + ground black pepper.
Chop the peeled garlic using a garlic mince. 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 the aromatic mixture for 1-1.5 hours. Then put them in a slightly greased baking dish and place in a preheated oven.
The temperature in the oven during roasting of the bird should reach 200 degrees. Cook the chicken for about 20 minutes, then add a little salt and turn it over. Continue baking the meat for another 15 minutes.
Honey mustard marinade for whole chicken
We will cook the whole bird this way. 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 use olive oil);
- ground black pepper + salt.
Mix honey with 3 chopped garlic cloves, oil and mustard. Season the mixture with pepper and salt, and 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 – under-salted.
Place the bird in a baking dish and coat it thoroughly with the prepared sauce. We wash the remaining unpeeled garlic and place it in the internal cavity of the carcass. Place the chicken in the oven and bake it at 190 degrees for 20 minutes. Then carefully turn it over to the other side. And continue baking at the same heat setting for another 30 minutes. Before removing the bird from the oven, check the meat for doneness.
Marinade for grilled chicken at home
The bird prepared according to this option will turn out just like in the store. No one will suspect that this is your first time making this dish. 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.
Chop the garlic and finely grate the ginger root. Then combine honey with ginger and garlic gruel. Add vinegar with juice and oil there.
I recommend marinating the chicken in a bag. Pour the aromatic 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. Place the meat in the refrigerator for 3-4 hours.
Then remove the bird from the bag, season evenly and sprinkle sesame seeds. Next, place the carcass on the spit. Use kitchen string to secure the wings and legs. In the oven, place a baking sheet under the spit - the fat from the chicken will drain there. Otherwise, after cooking grilled chicken, you will, like Cinderella, rip out the oven. And your family will eat up all the chicken at this time, without leaving even a piece for you :)
To prevent the meat from becoming over-dried, I recommend cooking it in two stages. First, bake it for 30-40 minutes in the “grill” mode. Then switch the oven to normal mode. And continue cooking the bird for another 30-40 minutes at a temperature of 200 degrees.
I am sure that chicken lovers will appreciate another recipe - “”. It is quite possible that it will become your signature dish 😉
Additional Tricks
If you decide to bake chicken in foil, remember that airtightness is important in this cooking method. Otherwise, the meat juice will leak out and the meat will turn out a little dry. Therefore, do not skimp on foil - wrap the pieces generously with it.
For frying in the oven, you can also use a baking sleeve. In this case, be sure to make punctures in the sleeve with a toothpick. This must be done to allow steam to escape. Otherwise, the sleeve will begin to inflate and boom. By the way, with potatoes and other vegetables you can immediately make ready dish with a side dish. 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. During baking, it will turn black and ruin appearance dishes. The best option– replace greens with dried herbs. And if anyone doesn’t like the smell of burnt garlic in the oven, replace it with dry garlic. It is sold in any store.
I still have a lot of interesting things in store for you, so... And that’s all for today: bye.
