The perfect marinade for grilled chicken. Marinated chicken - the subtleties of marinating, cooking and useful tips

Such a simple, at first glance, process of how to deliciously fry a chicken in a pan should be taken seriously. Depends on the quality of the selected meat, the right marinade and the recipe. final result your efforts at the stove.

How to choose chicken for frying

When buying chicken, opt for chilled meat over frozen. When frozen, the liquid inside the meat cells crystallizes and destroys the integrity of the muscle fibers. As a result, after frying, you will get tougher meat. If for some reason your choice fell on frozen products, check the integrity of the package and the absence of reddish ice inside it (evidence of repeated freezing of the product).

Before buying a chilled product, pay attention to its appearance. There should be no scratches, blood clots, wounds on the carcass or pieces of chicken meat. Peel off fresh meat dry and not sticky.

Give preference to young chicken, its meat will remain juicy and soft when frying. Fat light color and the pinkish tint of the meat will be a guide for its correct choice.

The freshness of meat can be determined by the absence of bad smell. A little experiment will also help: press the meat with your finger and look at the result. A fresh product quickly restores its shape, and old carcasses (or individual parts of them) will remain with a dent.

And of course, no one canceled the verification of the production date and compliance with expiration dates.

Marinade for fried chicken

It is worth noting that the less time that passes from the moment you buy the chicken to sending it to the pan, the better. If it is not possible to start cooking right away, or there is time for delicious experiments, you can prepare the marinade and hold the chicken in it for a couple of hours.

Marinades can work wonders, changing the taste of meat from tender creamy to tart and spicy. Therefore, it is worth immediately determining which dish you want to end up with.

Marinade for chicken on kefir or sour cream

To give more tenderness and creamy taste, housewives use kefir, sour cream (when vinegar is added, it is an excellent substitute for mayonnaise) or natural yogurt. Prepared pieces of meat are placed in a saucepan and completely covered with a dairy product. Diversify creamy taste and chopped garlic, favorite spices and herbs will help to add piquancy. The pickled product should stand for about half an hour before cooking in a pan.

Marinade for chicken with honey and mustard

A mixture of honey (3 tablespoons) and mustard grains (4 tablespoons) will add a sweet-spicy taste to the meat. Chicken marinated with this composition can stand without a refrigerator. After 40-60 minutes, you can start roasting, after removing the mustard seeds.

Soy Sauce, Pepper and Garlic Marinade

For thrill seekers, soy sauce marinade (1/2 cup), red ground pepper(2 teaspoons), garlic (1 head) and grated ginger root (2-3 teaspoons). After mixing these products, pour the marinade over the chicken pieces and leave in the refrigerator (you can overnight). Salt this dish should be used with caution due to the high concentration of salt in soy sauce.

As you can see, choosing a marinade is no less important than finding good meat. Thanks to the marinade, every time your favorite chicken will delight you with new aromas and tastes.

How to fry chicken in a pan with a crust

The meat has already marinated, it's time to proceed to the most important event - frying.

Take a frying pan and put on a strong fire.
Pour in oil suitable for frying, a layer of 3-5 mm thick. Don't worry, the chicken won't get greasy, and excess oil on the cooked meat can always be removed with a paper towel.
As soon as the characteristic crackling sound of hot oil appears (it must be very hot, otherwise you can forget about the crisp), put the meat pieces in the pan. Since the oil may splatter, place the meat away from you.
As soon as the first side of the meat has become golden, you can turn it over. It is better to use tongs - pieces of meat are not damaged and do not fall apart.
After both sides have acquired a beautiful golden appearance, repeat the procedure two more times. To get a beautiful crust, it is better to fry without a lid.

The time for frying chicken in a pan depends on the part that is selected for frying. Chicken breasts and thighs are cooked in about half an hour, wings and fillets - a little less. But it is worth remembering that the exact time should not be observed. It is enough just to pierce the meat with a toothpick or a match and check for the absence of blood.

The main thing when frying chicken, and indeed any meat, is not to overdo it in a pan. Otherwise, even the most beautiful crust will not save hard and dry meat.

Delicious Fried Chicken Recipes

For frying in a pan, you can purchase both a whole carcass, chopping it into pieces immediately before cooking, and individual parts. Moreover, each option can be turned into gourmet dish by adding some touches - delicious marinade, spicy spices etc.

Chicken fillet in batter in a pan

The chicken fillet is very tender and lean, so overdrying it is quite simple. You can avoid such a mistake by choosing the right marinade or frying in batter.

0.4 kg chicken fillet;
half a lemon;
2 tbsp. spoons of flour;
egg;
spices.

Dry the fillet washed with water with a paper towel and cut into small strips. Put in a container with a lid.
Squeeze the juice from the lemon, pour the meat over it, add spices to taste. Place the chicken in the refrigerator with a lid on.
Beat the egg in a deep bowl.
Sprinkle flour onto a flat dish in an even layer.
First roll the chilled chicken fillet pieces on all sides in flour, then dip in the egg and again in flour.
Fry in a hot frying pan with oil on both sides.

To give the dish a more festive look, the finished meat can be sprinkled with cheese grated on a medium grater and garnished with circles of tomatoes. In this form, darken the dish for another five minutes under the lid.

Fried chicken pieces with spicy spices

A whole chicken carcass can not only be baked in the oven, but also fried in a pan, after chopping it into pieces. And thanks to the use of spices, you will get not just fried chicken rather a gourmet dish.

Whole chicken - about 1.5 kg;
vegetable oil - 2 tbsp. spoons;
spicy spices (marjoram, paprika, oregano, etc.) - 1 teaspoon;
liquid honey - 1 teaspoon;
salt, black ground pepper.

Cut the chicken into small approximately equal portion pieces (about 10 cm in length).
Rub meat pieces with salt.
Mix honey, black pepper and spicy spices. Cover all the meat with the resulting honey marinade and let stand for 30 minutes. up to several hours.
Fry in a hot pan on both sides until golden brown.
Cover with a lid and bring to readiness.

In this form, the chicken can be served with any side dish.

Fried chicken drumsticks with wine sauce

You will hardly surprise anyone with fried chicken legs. Nevertheless, something special can be prepared from this part of the chicken carcass. In this recipe, as a marinade and base for sauce for ready meal wine is used.

4 chicken drumsticks;
150 ml of white wine;
30 gr butter;
3 art. tablespoons flour + 1 tbsp. breading spoon;
spices.

Wash the shins and pat dry with a paper towel. Transfer to a container.
Add wine and spices to taste. The resulting marinade should completely cover the meat.
Refrigerate for one hour, covered with a lid or cling film.
Roll the legs in flour and send to a heated frying pan.
After the appearance of a beautiful crust on both sides, bring to readiness, covering with a lid.
Melt the butter in a separate bowl. Add flour and marinade to it.
Mix the resulting sauce and cook over low heat for 8-10 minutes.
Add spices to the sauce and let it brew.
Finished fried drumsticks drizzle with prepared sauce before serving.

How to fry a chicken thigh in a pan

Thigh meat can simply be fried "on hastily» on a well-heated frying pan. However, if you have the opportunity to wait an hour before they start cooking, then try marinating the meat in kefir, and then adding the fermented milk product when frying. The meat will just melt in your mouth.

Required products:

0.3 kg chicken thigh;
1 glass of kefir;
clove of garlic;
fresh herbs, spices - to taste.

Cooking technology:

Dry the meat washed under water, add spices and finely chopped garlic.
Wash and finely chop the greens, add to the chicken.
Pour yogurt and put in the refrigerator for one hour.
Put the thighs in a preheated pan without adding oil. Pour the remaining kefir marinade. Bring to readiness.

On the shelves you can find a boneless chicken thigh. It can be prepared in a similar way or stuffed.

Here are a few tips and tricks to improve the flavor of your chicken dish:

When marinating, you can add coarsely chopped onion, it will add juiciness to the meat;
chicken fillet is best marinated using a liquid marinade;
It is better to salt the chicken before the end of cooking or just before serving. When salt is added to the marinade or at the beginning of frying, the meat will become more rigid and dry;
when using frozen chicken meat, place it on the shelf of the refrigerator in advance, so it will thaw more carefully;
you can fry chicken without using oil (in a small amount water), but the meat will be without a beautiful golden brown.

In order for chicken meat to become more tender and acquire a delicious taste and aroma, it must be marinated before cooking.

Used for marinades a large number of various spices, spices, sauces and fermented milk products. Modern cooking has several dozen various recipes marinades.

We want to invite you to get acquainted with the five most popular methods for preparing marinades for roasting chicken in the oven.

Rules for marinating chicken meat

Your chicken dish will be perfect thanks to good quality the selected bird and the right marinade. If you want to bake the whole carcass, then you need to marinate it the night before.

It will take much less time to marinate individual parts of the chicken. For the legs and drumsticks - about 2-3 hours, and for the sirloin and wings - one hour.

Keep in mind that your chicken marinates faster at room temperature. This method is suitable for wings, drumsticks and breast. And if you plan to cook a whole bird, then it will take more time to marinate and therefore the meat needs to be refrigerated.

With prolonged pickling, you need to add salt not at the beginning of the process, but immediately before you send the chicken to the oven, otherwise the meat will be tough.

The choice of type of vegetable oil depends on what components will be present in your marinade.

Olive oil goes well with paprika and herbes de Provence, sunflower oil (odorless) with hot and hot peppers, and corn oil is ideal for all recipes.

Choice of pickling spices

spices and spices saturate marinades with divine aromas and make the taste of chicken dishes original and memorable. Which ones to choose to cook a truly excellent chicken?

Black pepper and hot chili peppers. Black pepper is present in all marinade recipes, and chili is used only in cases where you need to give the chicken dish extra spiciness;
Spices. For marinades, rosemary, marjoram, thyme, basil and sage are most commonly used. You can add only one of these herbs to give a bright accent to the dish, or you can experiment by making original combinations of spicy additives;
Curry. This spice is a combination of nutmeg, mustard, hot pepper, coriander and cumin;
Turmeric. This additive will give the chicken not only the accent of Indian cuisine, but also color chicken skin in a soft golden color, which will give it even more appetizing;
Ginger. This wonderful root is widely used in Asian cuisine and gives the marinade a savory oriental flavor.

There are a great many recipes for making marinades, and we are pleased to bring to your attention five main ways to marinate chicken.

Marinade recipes for cooking chicken in the oven

The recipes that we offer are used for preparing individual parts of the chicken and are designed for 500 grams of chicken.

Soy honey

This delicious oven-roasted chicken marinade will give your dish a savory oriental twist.

We mix all the ingredients and marinate the chicken in the resulting sauce for 4-5 hours.

During marinating, the meat acquires a rich honey flavor and a noble brownish hue.

Remove the chicken pieces from the marinade and bake them in the oven for 30 minutes. great dish ready!

Universal (fast)

A great way for those who do not want to spend a lot of time cooking. With this recipe, you will prepare delicious chicken very quickly by marinating it at room temperature for 15-20 minutes.

The composition of the quick marinade for chicken in the oven:

Three tablespoons of lemon juice;
40 g of mild mustard;
Four tablespoons olive oil;
A pinch of Provence herbs of your choice
Black ground pepper on the tip of a knife.

Chicken pieces to be mixed with sauce in plastic bag and leave to marinate.

After that, you will need another 15-20 minutes to bake marinated pieces on the grill or in the oven.

Kefir

Chicken dishes in kefir marinade in the oven they turn out deliciously tender and juicy. You will certainly appreciate how the notes of basil will sound in a new way against the background of delicate kefir!

Ingredients:

Mix all these ingredients, pour the pieces of poultry with the resulting marinade and send them to the refrigerator for about 8-10 hours.

The baking time will be about 30-40 minutes, while you need to ensure that the marinade completely covers the pieces of meat.

With honey and mustard

This marinade will give a chicken dish a unique taste. honey aroma with a slight bitterness.

Ingredients:

1 st. a spoonful of mild mustard;
5 st. spoons of honey, melted in the bath;
Two cloves of minced garlic;
Juice squeezed from half a lemon;
A little salt and black pepper to your liking.

The resulting mixture should be coated with portioned pieces of poultry and left to marinate for about 2 hours at room temperature.

After that, the chicken is baked in the oven for about 30 minutes.

Watch the video recipe for roasting chicken in the oven under a similar marinade, but without the use of honey:

Spicy sweet Asian

With this oven-roasted chicken marinade recipe, you can appreciate the magical taste based on the contrast of sweetness and spiciness!

Ingredients:

A ginger root about 4 cm long, grated on a fine grater, is added to the resulting mixture.

It is ginger that will give the finished dish a unique Asian flavor.

Prepared pieces of chicken are coated with the resulting marinade and left for about one and a half to two hours, and then sent to bake in the oven. Thirty minutes later, the dish is ready.

With the help of marinades, you can not only bake chicken dishes in the traditional oven mode, but also cook such popular dish, like grilled chicken, which will be discussed later.

In the video below, you will learn how to make a marinade for crispy chicken wings:

Marinade for home grilled chicken in the oven

Grilled chicken is very common in modern cooking because the calorie content of meat cooked in this way is only 98 calories per 100 grams. IN fried meat chicken, this figure is 210 calories, and boiled - 135.

Grilled chicken is prepared in two ways: on the grill and on the spit built into the oven. These methods differ only in cooking time.

A whole carcass of a bird is usually cooked on a spit, and thighs, wings and breast are cooked on a grill.

Ingredients:

4 medium cloves minced garlic;
3 art. l. corn oil;
Half tsp. paprika;
1 tsp curry;
Quarter tsp. nutmeg;
A little bit of salt and pepper.

Leave in the refrigerator overnight, and then bake on a sieve for 30-35 minutes. Be sure to put a baking sheet under the grate to drain the fat and do not forget to turn the chicken pieces over to get an evenly fried appetizing crust.

Having studied the recipes for marinades for chicken meat, pork lovers will begin to look for ways to marinate for this type of meat (shish kebab from it and not only). We have taken care of you, you do not need to look for anything, because we have everything. Believe from your meat dishes everyone will be delighted!

You will find recipes chicken soup with an egg. It turns out that such a seemingly insignificant component of a dish can transform even the most ordinary soup for the better. Try it!

Well, who does not know the salad "Capital"? Probably, there is no such person who would forget this dish. However, we invite you to take a look and still refresh your head on how to prepare it. Moreover, there you will find various cooking recommendations.

All marinades always contain vegetable oil, which allows you to fully reveal the aroma of spices, and also covers pieces of meat with a thin film, protecting them from overdrying. In marinades, only refined oil is used, which does not interrupt the flavor of the ingredients;
For lovers of a delicious crispy crust, we advise you not to remove the skin from the carcass and cook the chicken on the grill, but for those who prefer juicy pieces in the marinade, we recommend removing the skin from the chicken before marinating for better penetration of the sauce;
Do not use mayonnaise for pickling industrial production. It contains acetic acid in its composition, which drowns out the aroma of other components of the marinade and makes chicken meat tough.

Based on our recipes and tips, you can safely experiment and invent your own author's recipes for chicken marinades, and we hope that the dishes prepared according to our recipes will take their rightful place in your diet and inspire you to new culinary exploits!

We are attaching a video for you with a very interesting way marinating chicken:

How to marinate chicken for baking in the oven - a million recipes! We offer only proven options, because mixing everything together is completely wrong, balance is important! Try our chicken marinade. Marinades are designed for carcasses from 1 to 1.5 kg.

The chicken was and still is the QUEEN holiday table, since Soviet times to this day. Someone loves her golden brown, someone eats white breast meat, someone legs. But we all love her! Even if you are on a diet, then chicken meat will not harm you, but rather will benefit you, due to the low calorie content. The chicken should be chosen with white delicate skin, and be sure to look at the date of production.

Shelf life of chilled chickens is five days

If the expiration date is not indicated, do not be too lazy to ask for the information of the seller, who is obliged to do this at your first request. On my personal experience verified that to save palatability meat is best chilled chicken if it is frozen, such a refined taste can no longer be achieved.

But if the chicken is already frozen, then you need to defrost it very gently, at room temperature, but in no case, not in hot water And not in the microwave!

By the way, if you haven't noticed yet, chicken is NOT PICKLED in onions, unlike pork and beef meat. The only exception is if you're making a chicken kebab marinade with vinegar. Then take onion rings and vinegar (at the rate of 2 tablespoons of 9% vinegar per 1.5 kg of chicken) and marinate, but not for the night, but only 2 hours. Otherwise, you risk overdrying the tender chicken meat. But in this article, I wanted to talk about marinades for chicken for baking in the oven. whole carcass or carcass halves.

How long to marinate chicken?

Marinate the chicken from 1 hour to 8 hours. At the same time, if you marinate chicken for the night or for dinner in the morning, then it is best to cover it cling film and put in the refrigerator. So it will not wind up, but nevertheless it will marinate perfectly.

If you are marinating a chicken for more than 2 hours, then do not salt it immediately. Salt just before cooking. That is, when you take out the chicken in the morning, add salt and again carefully rub with marinade (now salty). Send to the oven. This way the meat stays juicy and the chicken never gets dry.

marinade for chicken

marinade for chicken - this is a mixture of spices, water, wine, kefir, sour cream, mayonnaise or vegetable oil (etc.), with which we must coat the chicken on all sides and let the marinade mixture soak the chicken meat. Marinate chicken usually at room temperature from 30 minutes to 2 hours.

Marinade for whole chicken in the oven

Marinade 1.

For a piquant taste, the chicken carcass needs to be marinated, you need to take a seasoning for grilled chicken or any other that you like more, 50g. vegetable oil, add two teaspoons of salt to it and mix thoroughly in a cup.

Marinade 2.

Very good combined with chicken crushed garlic and curry , you can experiment and include these ingredients in the marinade. After the mixture is ready, you can marinate the chicken, for which it must be left for one hour in the marinade at room temperature.

Marinade 3. Kefir.

For 1 cup of kefir 3.2% fat, take 3 cloves of garlic and 2 tablespoons of lemon juice. Salt 1 teaspoon and black ground pepper - 1/2 teaspoon. It would be nice to add some seasoning." Provencal herbs"(2 pinches) or rosemary (2 pinches) or dried parsley (2-3 pinches).

Marinade 4. Tomato, sweet and sour.

Take tomato juice 1 cup (attention, it is already salted! - a little less salt than I have according to the recipe), ground sweet paprika 1/2 teaspoon, ground black pepper 1/2 teaspoon, lemon juice- 2 table. spoons, sugar 1 table. spoon (or honey 1 dessert spoon), salt - 1 teaspoon.

Replacement for tomato juice: 1 tablespoon tomato paste + 1 cup water + 1/2 teaspoon salt.

Marinade 5. Soy sauce.

Even if you don't really love soy sauce V in kind try this marinade! The chicken will turn out to be unusually tasty, the sauce perfectly soaks the carcass in 2 hours! It becomes ALL VERY TASTY!

We take 2 tablespoons of soy sauce, 1 teaspoon of mustard, 3-4 cloves of garlic, a pinch of salt (since soy sauce is already salty) and ground black pepper or (and even better!) seasoning with a mixture of peppers. A little olive or sunflower oil. Mix everything and rub the chicken well inside and out. Put in a container or other container and be sure to cover with a lid or cling film.

chicken in soy marinade will be AMAZING. To be honest, I don’t really like soy sauce, but I buy it exclusively for chicken!

After an hour, we put the chicken on a skewer (at the same time, you need to tie the legs and wings with ordinary sewing thread) or put it on a baking sheet greased with a small amount of vegetable oil. We set the temperature to 180-190 degrees and pour the marinade every 20 minutes so that a crispy crust forms and the chicken is juicy and not dry, which is very important for taste.

In an hour, the carcass will be well fried and ready to eat, but do not rush, take the pita bread and wrap the chicken in it, wait ten minutes for it to soak in the valuable juice that the chicken gives when cooked in the oven. All your chicken is ready, now take creamy garlic sauce with fresh chopped herbs, pour tomato juice, sprinkle some salt on it and enjoy.

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

Marinating Chicken Secrets

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

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

Choosing spices

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

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

5 types of marinade

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

Soy-honey. Mix a tablespoon of soy sauce with two tablespoons of melted honey and three tablespoons of vegetable oil. Add half a teaspoon of coriander and basil, a little black pepper to the marinade, mix. Marinate the meat in the composition, and if you bake it in a form and with potatoes, fill it with it before sending it to the oven. Thanks to honey, the chicken will acquire a golden color and a sweetish aftertaste.
Asian spicy. Mix a tablespoon of olive oil and salt, add 2 tablespoons of sugar and the juice of half a lemon. Pass through the press 5 cloves of garlic, add to the marinade. Peel a 4 cm long ginger root, cut and send to the sauce. Pour in 2 tablespoons of soy sauce and lime juice, add half a spoon of black pepper. The dish will turn out exquisitely spicy!
Wine-mustard. Mix a spoonful of apple cider vinegar and mustard, dilute with a glass of dry white wine. Add a spoonful of salt, a spoonful of olive oil, half a spoonful of black pepper. Wine and vinegar will make the meat incredibly tender and soft, and mustard will give an original taste.
Lemon spicy. For this simple marinade use the juice of one lemon and a tablespoon of olive oil. Then add to it half a spoonful of ground pepper and dried rosemary, a pinch of salt. Lemon and rosemary will create an amazing aroma of the finished dish.
Original kefir. Use 2 cups of low-fat kefir, 4 cloves of garlic, juice of half a lemon. Add a spoonful of hot Tabasco sauce, half a spoonful of thyme and black pepper, chop half an onion. At the end, put 2 tablespoons of salt.

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

Marinade for chicken is a very important component of the dish, which ultimately determines its taste. With the right sauce, the bird can be made spicy, sweet or salty. At the same time, the marinade helps the meat to bake better and not burn.

Marinade is used for all types of chicken dishes, except when it is boiled. With it, you can deliciously bake a bird in the oven, cook it on the grill, fry it in a pan or on the grill, make a barbecue. For a delicious dish, both the whole chicken and its individual parts are suitable. If you let the meat stand in the sauce, it becomes more tender, soft and fragrant. Moreover, only a few hours are enough for chicken to absorb the marinade.

Mayonnaise, ketchup, tomato paste, milk, cream and even yogurt are used to cook chicken. Garlic, onion and all sorts of spices are added for flavor, from simple salt and black pepper to paprika, basil and dried herbs. To make the meat marinate faster, vinegar or lemon juice is added to the recipes.

Chicken meat cooked in a marinade is ideal for festive feast. It goes well with any side dish, smells appetizing and looks beautiful on the table. In addition, chicken is the most affordable of all. meat products to date. It contains many useful substances, and it is not at all difficult to prepare it. The calorie content of fried chicken meat, depending on the marinade, ranges from 210 to 280 kilocalories.

The amount of ingredients in the recipe is designed for 8-9 chicken legs or thighs. As spices, you can take any dried herbs, paprika, a mixture of peppers, etc. Such a marinade guarantees a crispy crust and a sweet aftertaste of the chicken.

Ingredients:

1 st. l. soy sauce;
1 st. l. honey;
1 st. l. mustard;
1 st. l. vegetable oil;
3 cloves of garlic;
Salt, spices.

Cooking method:

Place mustard and honey in a deep bowl.
Add vegetable oil and soy sauce, stir.
Rub the chicken with salt and spices to your taste.
Chop the garlic, add to the meat and stir.
Pour the marinade over the drumsticks (legs) and mix well.
Cover the dish with a lid and refrigerate for at least 3 hours.
Cook the chicken in the oven at 180 degrees for about an hour.

Interesting from the network

Chicken skewers are good because this meat marinates very quickly, unlike others. At the same time, the ingredients that you need can be easily found in any refrigerator. The amount of products is enough to marinate 1 kilogram of chicken fillet. If desired, you can add any seasoning for barbecue. You won't find an easier recipe!

Ingredients:

100 g of fat mayonnaise;
1 large onion;
Salt pepper.

Cooking method:

Put the fillet, cut into portioned pieces, into a deep bowl.
Salt and pepper the meat.
Peel the onion, cut into rings, mix with the fillet.
Add mayonnaise to the bowl, mix all the pieces thoroughly.
Cover the plate with a lid, put in a cold place for 1 hour.
Prepared meat can be strung on skewers along with onions.

Grilled chicken is certainly on the list of favorite dishes of every modern person. To enjoy this dish, it is absolutely not necessary to go to the store - just marinate the meat correctly and fry it on the grill, or bake it in the microwave in the "grill" mode. This sauce is not quite normal. It allows you to get meat with the taste of hot smoked chicken. The marinade is enough for a whole chicken, weighing 2-2.5 kg.

Ingredients:

1 glass of milk;
1 glass of yogurt;
Seasoning for barbecue or chicken;
Salt pepper.

Cooking method:

Divide the chicken into pieces and mix with spices and salt, or rub a whole chicken with them.
Put the chicken in a deep bowl, pour over the yogurt and milk.
Leave in a cool place for 3-4 hours to a day.
Fry the pieces on the grill, or bake in microwave oven.

Chicken wings are perfect for this recipe. They are perfectly fried and acquire a delicate caramel flavor. If desired, you can use the drumsticks or legs. You need to fry them in a small amount of vegetable oil, with the lid closed. The marinade is enough for one and a half kilograms of chicken.

Ingredients:

2 tbsp. l. mustard;
2 tbsp. l. honey;
50 ml soy sauce;
1 tsp salt;
½ tsp black pepper;
Nutmeg (at the tip of a knife).

Cooking method:

Put all the ingredients in one deep plate and mix together.
Rinse and dry the chicken, pour the marinade.
Let the meat soak for 2-3 hours, then fry in a pan until golden brown.

Now you know how to cook chicken marinade according to the recipe with a photo. Bon appetit!

The right chicken marinade can change a familiar dish beyond recognition, and only in a good way. Pick up perfect recipe to your taste, you can only apply them in practice. Whatever sauce you like, a few general recommendations will tell you how to make the dish as tasty and appetizing as possible:

The longer the meat is marinated, the better it soaks in the sauce. The minimum marinating time for chicken is 1 hour, but, if possible, it is better to increase this time;

For a change, in a recipe with mayonnaise, you can use ketchup in the same proportions;

For barbecue, it is recommended to choose a young chicken, weighing no more than 1.5 kg;

Before marinating chicken meat, it is better to defrost it. naturally rather than using a microwave oven. So it will be much softer;

If you do not like fried pieces, before cooking the chicken, you need to remove the skin from it. So it will be more juicy and useful;

Only refined oil should be added to the marinade, otherwise the flavor of the dish may suffer.

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 easiest and fastest way to marinate chicken is to use 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 an exquisite taste, but turmeric should be used in small quantities. 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 delicate creamy saucein 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 with 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, add spices, mix.
Wash the 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 into a homogeneous mixture fat sour cream, spices, natural oil and salt.
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.

Video: how to cook delicious chicken in the oven

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

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

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

Marinated chicken - the basic principles of cooking marinated chicken dishes

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

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

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

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

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

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

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

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

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

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

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

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

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

Ingredients:

800 grams of chicken fillet;

Half a liter of kefir 2.5% or less fat;

One head of sweet onion;

Two cloves of garlic;

Dill, dried seeds;

Black pepper whole peas;

Lavrushka, one leaf.

Cooking method:

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

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

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

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

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

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

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

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

Ingredients:

One kilogram of chicken drumsticks;

Two glasses of kefir, low-fat;

1 tsp spices for poultry;

10 grams of finely ground salt.

Cooking method:

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

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

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

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

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

Marinated chicken shashlik in kefir, on coals

Ingredients per kilogram of chilled chicken legs:

Six medium-sized heads of sweet onions;

250 ml of kefir;

Four cloves of "sharp", fresh garlic;

1/2 tsp nutmeg powder;

1/3 part tsp manually ground black;

Two pinches of curry.

Cooking method:

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

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

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

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

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

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

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

Ingredients:

Chicken carcass, chilled;

Half a glass of mayonnaise;

a teaspoon of mustard;

75 ml soy sauce, you can mushroom;

Three cloves of garlic.

For filling:

Full, without a slide, a glass of rice;

One chicken cube;

Small bulb;

Five tangerine slices;

Seven dried barberries.

Cooking method:

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

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

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

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

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

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

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

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

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

Ingredients:

Two kilograms of chicken fillet;

Kilogram underline;

1 kg of white onion;

800 grams of very ripe, not greenhouse tomatoes;

Liter of tomato juice;

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

six sprigs of rosemary;

A small bunch of fresh herbs to taste;

Two leaves of lavrushka;

A small pinch of paprika;

Red hot pepper on the tip of a knife;

Coarse garden salt and coarsely ground black pepper to taste.

Cooking method:

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

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

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

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

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

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

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

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

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

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

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

Marinated Tropicanka Chicken in Lime Marinade

Ingredients:

Five small chicken thighs;

Three limes;

Two tables. spoons of sweet cream butter;

One st. l. purified sunflower oil;

50 grams of honey;

Half a teaspoon of cumin, dried;

Taste fine salt and hand-ground black pepper.

Cooking method:

1. Wash limes under water, dry. With a fine grater, remove the zest from the citrus fruits and squeeze out the juice.

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

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

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

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

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

Spicy stew, marinated chicken in soy, classic sauce

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

Ingredients:

Half a chicken, weighing 800 grams;

150 ml light soy sauce;

60 grams of honey, liquid;

5 st. l. ketchup;

70 ml of light beer;

One orange, large;

A pinch of ground pepper "Spark";

Two pinches of paprika;

Five cloves of garlic;

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

Cooking method:

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

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

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

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

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

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

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

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

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

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

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

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

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

A 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 even tastier than beef and pork. Doubt? Then our article is for you.

Chicken marinade is an essential component of cooking meat if you want it to be truly tasty and 100% tender. Moreover, using a new marinade each time, you will always get different dishes from each other, so you will definitely 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 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 exotic, marinating chicken in coconut milk will inhale the aroma of the tropics into it. Marinade for chicken - great way enrich the taste of meat, making it at your discretion sweet-spicy, soft-creamy, with sourness or with a “light”.

Chicken meat is very tender, so it usually does not involve the use of "aggressive" ingredients in marinades, such as vinegar or fruits with hyperacidity. If they are added, then in limited quantities to give the meat certain flavor notes. Spices and herbs such as ground black pepper, paprika, turmeric, curry, cumin, ginger, oregano, basil, thyme and rosemary go well with chicken meat. The average marinating time for chicken is 2 to 4 hours. It is better to marinate a whole bird for about 8 hours, leaving it in the refrigerator overnight. The longer the chicken is marinated, the more tender and juicy the meat will turn out. Marinades using soy sauce, which are so popular in cooking chicken, should be especially salted, as salt is already present in the sauce. Do not forget that meat must be marinated in glass or enameled dishes - aluminum and plastic are not suitable for such purposes.

Chicken marinade makes the meat incredibly tender and outrageously delicious, so it's time to check out the marinade recipes that Cooking Eden has put together for you. The presented marinade recipes are perfect for both roasting chicken in the oven and for cooking barbecue.

Simple chicken marinade with mayonnaise and onions

Ingredients:
150 g mayonnaise
2 large onions
3-4 garlic cloves (optional)
1 teaspoon salt
1 kg chicken meat

Cooking:
Place chicken meat in a large bowl. Add mayonnaise, chopped onion rings or half rings, minced or minced garlic (if used), salt and pepper. Mix everything thoroughly with your hands, tighten the bowl plastic wrap and put in the fridge to marinate. The chicken will be ready to cook in 1 hour, but it is better to let the meat marinate for 5 hours or more.

Mustard marinade for chicken 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

Cooking:
In a large bowl, mix all ingredients for the marinade. Put the chicken meat in the marinade and mix thoroughly with your hands. Cover 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 garlic cloves
salt and ground black pepper to taste
700-800 g chicken meat

Cooking:
Pass the garlic through a press and combine all the ingredients for the marinade in a bowl. Pour the chicken with the resulting marinade, 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 garlic cloves
2 teaspoons vegetable oil
1 teaspoon ground black pepper
500 g chicken meat

Cooking:
Finely chop the ginger, pass the garlic through a press. Mix all the ingredients for the marinade and marinate the chicken in it for a period of 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 garlic cloves

1 pinch chili pepper (optional)
1 kg chicken meat

Cooking:
In a bowl, mix the oil with soy sauce, honey, lemon juice, minced garlic, black pepper and chili. Place the chicken in a bowl and toss until the chicken is evenly coated in 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 garlic cloves
2 teaspoons dried oregano
1 teaspoon cumin (optional)
1 teaspoon salt
1 kg chicken meat

Cooking:
Pass 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 chicken meat

Cooking:
Mix all ingredients for the marinade. Place the chicken in a resealable plastic bag, pour over the marinade, close 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 perfectly absorb the marinade after 30 minutes. During marinating, the package with chicken is recommended to be turned over periodically.
This marinade can also be used to make a delicious chicken sauce by simmering until thickened. An important rule at the same time - in no case do not use the marinade in which the chicken was in the preparation of the sauce. Either set aside half a cup of cooked marinade for future sauce, or increase the amount of ingredients when cooking if you need to. large quantity sauce.

Beer marinade with onion and cumin

Ingredients:
1 1/2 glasses of beer
1/2 cup vegetable or olive oil
1 bulb
5 garlic cloves
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 fresh parsley
2 kg chicken

Cooking:
Pour oil into a bowl. Mix salt, black pepper, paprika, cumin and chili pepper, add spices to the oil. Add chopped or minced garlic, chopped onion and chopped parsley. Mix everything well, then slowly pour the beer into the bowl.
Pour the marinade over the chicken placed in a resealable plastic bag. Shake the bag well so that the whole chicken is completely covered with 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 peel
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

Cooking:
In a large shallow bowl, mix all the ingredients for the marinade. Add chicken meat and mix thoroughly with your hands. Cover the bowl with a lid and refrigerate for about 4 hours.

Lemon Garlic Pepper Marinade

Ingredients:
3 tablespoons lemon juice
3 tablespoons vegetable or olive oil
4 garlic cloves
1 tablespoon lemon zest
1 tablespoon coarse black pepper
1/2 teaspoon salt
500 g chicken meat

Cooking:
In a large bowl, mix the lemon zest, oil, minced or pressed garlic, pepper and salt. Place the chicken in a bowl, stir to evenly coat the meat with the marinade, and leave to 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

Cooking:
In a bowl, mix wine, lemon juice, chopped onion rings, chopped herbs and salt. Pour the marinade over the chicken, cover the bowl and refrigerate for several hours or overnight. During the marinating process, periodically turn the meat over.

Tomato marinade with onions and herbs

Ingredients:
500 ml tomato juice
3 onions
1/2 bunch dill
1 tablespoon dried basil
1 tablespoon dried oregano
1 teaspoon coarse black pepper
1 teaspoon salt
1 kg chicken meat

Cooking:
Pour the tomato juice into a bowl. Add chopped onion, chopped dill, dried herbs, salt and pepper. Pour the marinade over the chicken, cover and marinate in the refrigerator for at least 5 hours. It is advisable to periodically mix the meat in the marinade.

Chicken marinade is an excellent opportunity to experiment with the ingredients, changing them at your discretion, because it is absolutely not necessary to strictly adhere to the recipes, especially if the fantasy is raging and the hands are eager to “fight”. We want your marinated chicken to be the most delicious and most tender! Bon appetit!

Make the right marinade for whole chicken in the oven here main secret so that it turns out with juicy pulp and a spicy crispy crust. What to use for this? We offer some of the most successful recipes.

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

Ingredients:

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

Cooking:

Classics of the genre: honey marinade for chicken

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

Ingredients:

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

Cooking:

Impossible to resist! Chicken in garlic marinade

More spicy taste will give this dish marinade for chicken with garlic and ketchup.

Ingredients:

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

Cooking:

Just a meal! Chicken in sweet and sour marinade

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

Ingredients:

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

Cooking:

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

Chicken with citrus flavor

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

Ingredients:

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

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

Cooking:

How not to make a mistake with the marinade?

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

Three main rules for marinating chicken:

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