What to marinate chicken fillet in. Simple and unusual marinade recipes for chicken breast

Every kebab lover who has dealt with chicken breast has probably come to the conclusion that without preliminary preparation This meat turns out dry, tasteless and uninteresting.

The most valuable, healthy, dietary, yet completely tasteless chicken fillet is an obvious reason to think about marinating it.

Marinade for chicken fillet can be very different. When preparing it, the most possible unusual combinations vegetable oils, seasonings and oxidizing components. The marinade will not only saturate the fillet with its aromas, but will also create a special film on the surface of the meat that will retain the meat juice. As a result, the chicken will be even softer, tender and juicy. Marinating will also shorten the overall cooking time.

Let's consider popular recipes marinades for chicken fillet. Some of them are quite universal and will work for other types of poultry, lean pork or veal.

Olive-lemon

Standard marinating mixture for chicken kebab.

You will need (for one and a half kg of fillet):

a glass of lemon juice;
half a glass of olive oil;
pod hot pepper(red);
a bunch of fresh parsley;
half a dozen cloves of garlic.

The marinade for shish kebab is prepared as follows: first you need to crush the garlic cloves using a press. Peel the hot pepper pod from the membranes and seeds, then finely chop. Wash a bunch of parsley, separate the leaves, and chop into smaller pieces.

Mix chopped parsley, garlic and pepper in a deep bowl. Beat separately olive oil, mixed with lemon juice. Then add to the bowl with other ingredients

Sliced as needed chicken fillet pour in the prepared marinade. Cover with a lid and place in the refrigerator for about two hours. After the holding period has expired, immediately begin preparing the marinated chicken kebab.

Fillet shashlik in nuts

An interesting marinade based on nuts (walnuts, hazelnuts or peanuts).

You will need (per 1 kg of chicken):

150–200 g nuts;
two onions;
3–4 garlic cloves;
40 ml vegetable oil;
salt, crushed black pepper.

Chicken fillet cut for small kebabs should be rubbed with marinating mixture.

For the marinade, fry in a frying pan and then crush the nuts. Finely chop the onions, chop the garlic using a press. Mix all.

Marinate for half an hour. Don’t forget to add salt, additionally season with crushed black pepper and start skewering the meat.

Orange

Tender chicken shish kebab “loves” everything citrus. Marinade based orange juice perfect for him.

For 1 kg of meat you will need:

a glass of orange juice;
zest of half an orange;
60 ml olive oil;
a tablespoon of sweet paprika powder;
a pinch of chopped ginger root;
salt, ground red pepper.

Cut the chicken fillet into cubes with a side of 2 cm. For the marinade, mix all the spices and orange juice.

Pour the mixture over the meat and let sit for at least two hours. Then feel free to start grilling kebabs.

Olive-lemon (version 2.0)

An enhanced version of the standard mixture for marinating chicken.

Will be needed (for 1 kg chicken breast):

a glass of natural (unsweetened) yogurt;
two medium lemons;
a couple of hot chili peppers;
60 ml olive oil;
a quarter cup of mint leaves;
crushed black pepper.

Cut the chicken meat into oblong slices, place in a deep bowl, be sure to add salt and season with crushed black pepper. Pour in olive oil and freshly squeezed juice of two lemons. Place crushed mint leaves in a bowl. lemon zest and finely chopped chili peppers, previously deseeded.

Mix thoroughly and set aside for half an hour. Then place the chicken slices on skewers and grill until cooked through.

At the same time, prepare the yoghurt sauce. Add to glass with fermented milk product a little lemon juice (a tablespoon). Chop a bunch of fresh mint there and mix. It will turn out very tasty.

Oriental style

Spicy mixture for chicken breast skewers. The dish is served with an olive oil-based sauce with fried onions, ginger and a mixture of curry spices. Use lemon or lime slices for decoration.

For the marinade you will need (per half a kilo of chicken):

40 ml of vinegar enriched with any spices;
20 ml soy sauce;
20 ml lemon juice;
20 ml sesame oil;
clove of garlic.

Chop the garlic and mix all the ingredients of the marinade in a deep bowl. Cut the chicken breasts into cubes for small skewers and place in the marinating mixture. Cover with a lid or cling film and set aside in the refrigerator for an hour. After which nothing prevents you from starting to place the meat on skewers for further frying.

Based on honey and soy sauce with sesame seeds

Another pronounced oriental marinade. You can use sesame seeds to make a spectacular presentation of grilled chicken breasts. The mixture is designed for four breasts.

You will need:

60 ml soy sauce;
40 ml melted honey;
30 ml olive oil;
4 teaspoons sesame seeds.

Combine honey, soy sauce and oil in a small bowl. Pour about two tablespoons of marinade into another bowl and pour it there sesame seeds, set aside for a while.

Pour the rest of the marinade over the chicken breasts and coat them on all sides. Cover with cling film and place in the refrigerator for a day.

Use the reserved marinade with seeds in the final stage of preparing the kebabs. Pour this mixture over them a couple of minutes before the chicken is fully cooked.

Chicken fillet in spices

You will need (for 4 breasts):

bulb;
40 ml lemon juice;
2 garlic cloves;
a pinch of ground hot red pepper, curry powder, ground ginger, all-purpose chicken seasoning, dried thyme, freshly cracked black pepper.

Combine finely chopped onion, garlic cloves, all spices in a blender bowl, pour in lemon juice. Mix all ingredients until smooth.

Coat chicken breasts thoroughly with marinating mixture. Then cover with film and place in the refrigerator. The holding time is half an hour. Then you can start heat treatment marinated meat

With Calvados

Marinade French cuisine, good for mixed chicken-apple skewers. Its highlight is a drop of Calvados, which gives the poultry meat a noticeable apple flavor.

You will need:

juice and zest of one lemon;
20 ml Calvados or other apple brandy;
sugar;
olive oil;
salt;
crushed black pepper.

The first step is to remove the zest from the lemon using a fine-grain grater. Then you need to squeeze out the juice of the fruit and mix it with Calvados, add a little olive oil and a pinch of sugar. Season with freshly crushed black pepper and salt.

Mix diced chicken breast with marinade. Set aside in the refrigerator for a couple of hours.

Alternate the marinated pieces of meat on skewers with apple slices, and then begin cooking.

These and others interesting marinades will make chicken fillet much more tasty. For exotic lovers, we can recommend an old Russian recipe for homemade marinade bread kvass or Uzbek version with mineral water. In any case, the result should be interesting.

Chicken breast is a healthy dietary meat that is recommended both for those who strive for a healthy lifestyle and for those who hope to get rid of several extra pounds.

However, often the breast turns out too dry and tough. How to avoid this? Most chefs advise adhering to several rules, the first of which is to use the right marinade for chicken breasts.

General principles preparing marinade for chicken breasts

It is not advisable to add mayonnaise and other mixtures containing vinegar to it. If the marinade for barbecued chicken breasts contains a lot of acid, the meat will acquire a strong taste and be tough. In general, you don’t need to make the mixture too sour, regardless of what you decide to add: vinegar, some citrus juice or kefir.

You shouldn’t salt the marinade too generously for chicken breasts in the oven either. Salt causes the meat to quickly lose its juice and become rubbery. It is better to add salt towards the end of the marinating process, 10 - 15 minutes before baking.

If you want to get juicy and soft dish, buy chilled, not frozen chicken, and no marinade for chicken breast kebab will save the one that has been frozen and thawed several times! Not to mention the fact that such meat can easily be poisoned. So buy the product only from a trusted store.

Using the marinade for chicken breasts, you can bake a whole chicken in the oven, but you need to marinate it much longer, it’s best to leave it overnight. But it’s better to bake chicken so that it turns out not dry, but juicy. If you like crust, you can then cut the sleeve (carefully so as not to burn yourself!) and raise the temperature.

Various spices are added to the marinade for chicken breasts. This, of course, depends on taste, but generally accepted seasoning options include the following:

Coriander;

Can be used ready-made mixtures or make your own. Or you can prepare a marinade for chicken breast shish kebab or a baked dish, limiting yourself to just one thing. For example, interesting taste adds thyme to the dish, and curry often appears “solo” (although, perhaps, incorrectly in in this case talk about solo, because curry is a mixture of seasonings). But it’s important not to overdo it with spices, otherwise the marinade for chicken breasts in the oven will overwhelm the taste of the bird itself!

You need to marinate the breast from an hour to two; it makes no sense to keep it longer.

It will marinate faster at room temperature, but if this “ room temperature» is too high, it is better to place the bowl of chicken in the refrigerator.

Make sure the chicken breast marinade completely covers the meat. If this is not the case, you need to periodically remove the bowl and stir the contents, ensuring that the chicken is completely coated with the marinade.

Recipe 1. Marinade for chicken breast kebab “Kefir”

Ingredients

Garlic - 2 cloves (3 if small)

Lemon - about a third of a small citrus

Kefir 1% fat - a quarter liter

Thyme, mint, a little black pepper

Mustard - tablespoon

Salt - to taste; add an hour after you start marinating the chicken

Cooking method

Peel and finely chop the garlic, squeeze the juice out of a third of the lemon. Also peel the onion and chop very finely. Using a whisk, mix kefir with garlic and onion, then carefully stir in lemon juice, followed by mustard and black pepper. If you use fresh herbs, chop them as finely as possible, you can even chop them in a blender. If it's dry, rub it between your fingers. Then add chopped herbs to the marinade.

Place the chicken breast in the marinade and keep in it for about an hour, turning every now and then. Then add salt, mix again and marinate the chicken for another 15 minutes.

Bake in a sleeve or cook a shish kebab.

Recipe 2. Marinade for chicken breast in the oven with honey

Ingredients

Honey - 4 tablespoons

Dry spicy herbs (thyme, basil, rosemary, etc.) - 1 tablespoon

Soy sauce - 2 spoons

Olive or corn oil - 5-6 tablespoons

Black pepper - to taste

There is no need to add salt to this marinade for chicken breast - soy sauce will add saltiness

Cooking method

Melt the honey in a water bath (put the container with honey in a saucepan with water, and place it on gas; heat, stirring the honey continuously).

Mix the liquid honey with soy sauce, and then add vegetable oil and stir well. Add dry herbs and pepper.

Marinate the breast in this mixture for about an hour, and then bake in the sleeve. It’s a good idea to add new potatoes and pour the rest of the marinade over everything - it will work gourmet dish in a somewhat oriental style.

Recipe 3. Marinade for chicken breast “Dry”

This version of the marinade for chicken breast is especially suitable for those who love the taste of the chicken itself, and not spices.

Ingredients

Salt - spoon

Sugar - spoon

Vegetable oil - 2 tablespoons

Cooking method

Mix salt and sugar with butter and rub the mixture onto the chicken breast. Place under a small weight and keep it like that for about an hour, and then bake in a sleeve.

Recipe 4. Marinade for chicken breast shish kebab “Spicy”

Ingredients

Vegetable oil (it is better to take olive oil) - 2 tablespoons

Lemon - 1/2 small

Granulated sugar - 2 large spoons

Garlic - 4-6 medium cloves

Ginger - a piece about three cm long

Soy sauce - 2-3 spoons

Lime - wedge (you can use lime juice - a full teaspoon)

Black pepper

If you think the sauce is not salty enough, add a little salt.

Cooking method

Zest half a lemon, then squeeze out the juice. Pass the garlic through a press. Peel and finely chop the ginger (but it’s better not to grate it).

Mix lemon and lime juice with soy sauce and vegetable oil, add ginger and garlic, stir, add pepper and, if you think it’s necessary, salt. Add some lemon zest, finely chopped with scissors.

Place the chicken breast in the marinade for an hour and a half, and then cook it in any way.

Recipe 5. Marinade for chicken breast in the oven with sour cream

Ingredients

Sour cream - half a glass (it is better to take 20% fat)

Mustard (you can take regular, Russian, or you can prefer some kind of refined, softer one) - a teaspoon with the top

Dry paprika powder - teaspoon

Garlic - 3-4 cloves

Curry - approximately one and a half teaspoons

Lime or lemon juice - about a teaspoon

Spices any, to your taste, you can Italian or provencal mixture- half a teaspoon

Cooking method

Peel the garlic and pass through a garlic press.

Add all the citrus juice drop by drop into the sour cream, then, continuing to stir with a whisk, add garlic, curry and paprika, add herbs, lightly rubbing between your fingers.

Coat the breast or pieces of chicken breast with this marinade and keep it like this for about an hour and a half, making sure that the chicken is covered with the sauce on all sides, turning it sideways if necessary.

Recipe 6. Pineapple marinade for chicken breast

Ingredients

Grain mustard - 1 spoon

Regular mustard - 1 spoon

Half a jar (400 grams) canned pineapples

Sour cream 15 - 20% - 3 spoons

Pepper mixture - half a teaspoon

Onion - half a small onion

Salt - from half to a whole teaspoon

Apple vinegar- 1 spoon

Cooking method

Peel the onion and chop it quite finely with a knife; You can also chop the onion using a grater or food processor, blender or similar device.

Place pineapples and syrup in a blender bowl, then grind until liquid puree. You can, however, leave larger pieces, rather than pure puree.

Mix sour cream with pineapple puree and mustard in a bowl with a blender or whisk. Then add the onion and pepper mixture, mix well again. And only at the end add salt and vinegar (you can do without it).

It makes sense to continue cooking chicken breast marinated in pineapple marinade with pineapples, for example, you can bake the breast with pineapple pieces and cheese.

Recipe 7. Marinade for chicken breast in the oven “Hrenovy”

This is actually a joke name. The marinade is very tasty, it just contains horseradish. It is better to take a piece of horseradish root, but if this is not possible, ordinary horseradish in a jar will do, preferably the simplest one, without beets or cream. However, you can use them too.

Ingredients

Horseradish - a 3-4 centimeter piece of root (or 2-3 tablespoons of ready-made horseradish from a jar)

Sour cream 20% - half a glass

Tomato paste- 1 spoon

Parsley (fresh; if not, you can use dried)

Salt - teaspoon

Cooking method

If you use fresh horseradish root, it should be washed and peeled, then finely grated or crushed using any suitable kitchen device.

Finely chop the fresh parsley, crush the dried parsley with your fingers, or crush it in a mortar.

Mix sour cream (you can use a fattier one, but less fatty is no longer desirable) with horseradish, freshly grated or from a jar, add parsley and tomato, and then salt.

Marinate the chicken breast in this mixture for about two hours.

Recipe 8. Marinade for chicken breast kebab with white wine

One of the most refined and very delicious marinades for chicken.

Ingredients

Orange - 1 piece

Lemon - half a medium

Honey - 2 - 3 tablespoons

Ginger - a piece about 3 cm

White table wine - ¾ glass

Greens (dill, thyme, basil and similar fresh) - a small bunch

Cooking method

Wash the orange very carefully with a brush. Remove the zest from it and cut it into strips of a couple of millimeters using kitchen scissors.

Cut the lemon into thin slices.

Melt the honey in a water bath until it becomes completely liquid.

Wash the ginger under running water, peel and thinly slice into small slices.

Squeeze the juice from the orange.

Rinse the greens thoroughly, first immersing them in water and then under running water. Chop as finely as possible.

Place honey in orange juice and mix thoroughly until smooth. Add white wine. Mix everything well again and even beat a little.

Now you can add solid ingredients- pieces of zest and lemon, greens.

Mix the marinade again and immerse the chicken breast in it. Leave to marinate for at least an hour and a half.

Sometimes it can be difficult to chop garlic finely enough, especially young garlic. To make it easier on yourself, crush the clove by pressing flat on it with a knife.
It is advisable to add fat to any marinade. Best fit corn oil, but you can use any other or sour cream, heavy cream and so on.

If you don't have a sleeve, you can bake the chicken breast in sauce or in a pan covered with foil.

8 pcs. chicken fillets;
4 tbsp. soy sauce;
4 tbsp. white wine (dry);
4 tbsp. olive oil;
1 tsp curry;
1 tsp dry mustard;
1 tsp coarse salt;
1 tsp freshly ground black pepper.

Preparation time: 02:30
Cooking time: 00:25
Number of servings: 4
Complexity: average

Preparation

By spending just half an hour of your time, you can cook the most tender fillet grilled chicken. This is one of the simplest and healthy recipes preparing marinated chicken fillet with soy sauce.

Cut the washed and dried chicken fillets into 2 parts.
Mix soy sauce, wine, olive oil with curry and other spices.
Place the chicken in a tight plastic bag. Pour the marinade in there, shake everything well, leave under the marinade for a couple of hours in the cold.
After this, place the fillet in the soy marinade on a preheated grill. Grilling chicken fillet lasts 20-25 minutes. Periodically turn the meat over, brushing it with the remaining marinade mixture. When the chicken is covered golden brown crust, remove the meat from the heat onto a prepared dish with fresh or baked vegetables.

If there is no grill, then you can cook chicken fillet in the oven - too excellent dish. Place the fillet on a greased baking sheet, bake for half an hour at 180 degrees, occasionally basting with marinade.

Using the same principle, you can fry chicken fillet in orange marinade. To do this, marinate the prepared meat for 4 hours in a mixture of orange juice (1 tbsp.), apple cider vinegar (1 tbsp.), natural honey(3 tbsp) and spices. Bon appetit everyone!

Chicken breast goes well with any ingredients. This meat is very tender, soft and cooks quickly. But there is one drawback - it is a bit dry and tastes bland. This problem can be easily solved with the help of the right marinade.

The marinade for chicken is not designed to soften the fibers, but to enrich the meat with flavor and make it juicy after cooking. Next we will consider best marinades for chicken fillet, which will help in preparing tender and tasty meat.

Chicken breast in a slow cooker with honey mustard marinade

Chicken breast marinated in a slow cooker is delicious and dietary dish. Cooking in mustard marinade is very simple and does not take much time. For the marinade you will need mustard, honey and olive oil, which you always have on hand in the kitchen.

Number of servings: 4.

Cooking time: 1 hour.

Calorie content: 113 kcal per 100 g.

Ingredients for cooking:

2 chicken breasts;
2 tsp honey
3 tbsp. olive oil;
4 garlic cloves;
1 tsp salts;
2 tsp table mustard;
chicken spices to taste.

Cooking process:

Rinse the chicken breast, pat dry, and make cuts with a sharp knife.
Peel the garlic cloves and cut into thin slices. We distribute the plates along the cuts.
Mix honey, olive oil with mustard, salt and any spices for the chicken. Generously rub the fillet with the resulting mixture. Wrap in foil and leave the chicken fillet in the honey and mustard marinade to marinate for half an hour to 4 hours.
To obtain more juicy meat, it is better to transfer the breast to a baking bag for baking. At the same time, the multicooker bowl will remain clean.
Place the marinated meat in mustard marinade in a multicooker and bake for about 60 minutes on the “Baking” mode.
Cut the finished poultry into portions and serve with fresh vegetables or salad. The meat is delicious both hot and cold.

Chicken kebab in kefir

Kefir makes an excellent marinade for chicken. Because it contains acid, fat and some alcohol. All this helps the meat remain juicy and tender even after grilling or grilling.

Number of servings: 4.

Cooking time: 35 minutes.

Calorie content: 117 kcal per 100 g.

Ingredients:

1 kg breast;
350 onion;
4-5 garlic cloves;
0.5 fatty fresh kefir;
2 pinches each of salt and black pepper;
2 pinches of dried dill, cilantro, parsley.

Cooking process:

If the meat is frozen, then let it thaw completely. in a natural way(without use hot water or microwave oven). Rinse the meat, warmed to room temperature, thoroughly, dry it, cut off excess fat and films.
Cut the prepared fillet into medium pieces so that it is convenient to string them onto skewers or skewers.
Peel the onion, rinse, dry, cut into thick rings. We also peel and chop the garlic cloves.
Pour kefir into a deep bowl, add salt, pepper and spices. We also send garlic and meat there. Mix everything thoroughly. And only then add the onion rings. Cover the bowl with cling film and marinate the fillet for 6 to 12 hours.
Thread the chicken fillet in the kefir marinade onto a skewer or skewers, alternating with onion rings.
To wooden skewers did not burn, they need to be soaked for several hours .
Fry delicious kebab You can use any convenient method: on the grill, on the grill, in a frying pan or in the oven. Bon appetit everyone!

Fried chicken fillet in lemon marinade

Chicken in lemon marinade turns out absolutely amazing delicate taste and aroma. This recipe has proven itself perfectly and can become a signature dish at any holiday feast.

Number of servings: 4.

Cooking time: 0.5 hours.

Calorie content: 161.8 kcal per 100 g.

Ingredients:

0.8 kg chicken breast;
1 lemon;
2 garlic cloves;
3 tbsp. lean butter;
25 gr. butter;
1-2 pinches of salt.

Preparation:

To fry in a frying pan, wash the meat, dry it, and cut it into portions. We beat each piece a little.
Remove the zest from half a washed lemon. Roll the lemon on the table, cut it, squeeze out the juice.
Peel the garlic, chop it, add it to the marinade mixture. There we also put lemon zest, salt, 2-3 tbsp. any vegetable oil and mix everything well.
Pour the marinade over the chicken breasts, mix and let sit for 15-20 minutes.
Lemon juice marinade recipes are very aggressive and are not intended for long-term marinating. The chicken should spend no more than half an hour in this mixture.
Heat a dry frying pan, put the meat there without marinade, fry over medium heat for 5-7 minutes on each side.
Then add the remaining marinade mixture to the frying pan, add butter, cook for another quarter of an hour.
It is very good to serve boiled rice as a side dish with this meat.

Video:

Let's be honest - if you cook chicken breast just like that, without anything or preliminary preparation, it will turn out dry and uninteresting. Fast, yeah. And convenient. But it doesn't taste good. But to make it both healthy and original, you need to work a little - conjure a marinade that will give the meat additional flavor shades and, of course, make it more tender and juicy. Do you have your own brand marinade for chicken breast? If not, hurry up and look under the cat - I’ll share my ideas. However, even if you have your own proven recipe marinade for chicken fillet, look through it anyway - you will probably be hooked by something to such an extent that you will want to repeat it right away.

To overcome anger, you need to go to the nearest supermarket, choose a larger chicken and name it after the offender - for example, Vasya or Petya. When you get home, change your clothes, wash your hands, take sharp knife and cut off Vasya and Petya whatever you want. Do you feel your anger receding? In addition, it is very effective to pick up a culinary hammer - beat the meat as hard as you can. And then put Vasya or Petya in boiling oil! That's it, there was no anger!

By the way, marinade for chicken breast- the thing is quite universal: if you wish, you can prepare it for lean pork, and for turkey, and even, perhaps, for veal. Try it, find yours perfect option and be sure to share your work!

How to marinate chicken breast: 10 ideas from Izyuminka

1. Honey marinade for chicken breast

A subtle honey note gives a barely noticeable sweetness and incredible aroma. Mix mustard grains (a couple of tablespoons) with equal amount honey, add salt, pepper (chili is excellent), stir and brush the chicken breast thoroughly with the resulting mixture. Leave for 2-10 hours and then bake or fry. Amazingly delicious!

2. Ginger marinade for chicken breast

Fans of oriental motifs in cooking will certainly appreciate this version of marinade for chicken fillet. Grate fresh ginger on a fine grater, add orange juice and zest from the same fruit, mix with salt and pour over the meat. Leave in the refrigerator for a maximum of a day, then cook as planned - in the oven or in a frying pan, a double boiler or a slow cooker.

3. Spicy marinade for chicken breast

Mix in proportions that you personally like, finely grated onion, a few cloves of garlic, 100-150 ml of lemon juice, salt and chili pepper. After marinating, the meat will be spicy, hot and almost fiery. If you omit the pepper part, it will turn out quite good too - not so spicy and very aromatic.

4. Spicy marinade for chicken breast

You probably love herbs. So take a bag of the ones you like best, mix them with salt, rub the chicken breast, adding a couple of tablespoons of vegetable oil. Khmeli-suneli, herbs Italian cuisine, mint, basil, rosemary - almost everything is wonderful! Just try to marinate it longer - let the meat lie in the refrigerator at least overnight, and then you can cook it. IN fried- amazing!

5. Kefir marinade for chicken breast

It sounds very unexpected, but believe me, the result is excellent. The meat acquires a delicate creamy aroma, is covered with a thin crust that smells of cheese, and the inside remains juicy and soft. Mix a glass of kefir with a few cloves of garlic, add salt and pepper, and then pour the resulting mixture over the chicken breast. Leave overnight and then cook as planned. It’s great to bake this kind of meat in foil.

6. Beer marinade for chicken breast

Alcohol and the characteristic beer aroma will disappear during the cooking of chicken meat, leaving a wonderful grainy spirit and the smell of something very thick, homely, and cozy. Mix a glass of beer with salt and pepper, add a couple of cloves of garlic, a little dry parsley and, of course, cumin seeds. Pour the resulting marinade over the fillets and leave overnight or a little longer in the refrigerator. And then bake it. Or put it out. Or fry it. Everything is fine!

7. Soy marinade for chicken breast

Half a glass of soy sauce and a teaspoon of honey - mix everything, pour over the chicken fillet. There is no need to add salt - usually soy sauces are already salty enough. Simple and delicious. The longer the meat sits in this marinade, the more interesting your dinner will be. By the way, soy sauce gives chicken meat dark color - keep it in the marinade longer, and the chicken fillet will turn completely light brown.

8. Grapefruit marinade for chicken breast

Do I need to tell you how delicious the meat can turn out if you cook it in this marinade? Of course not! Squeeze out the juice, mix it with a couple of tablespoons of balsamic (or wine) vinegar, add salt, a mixture of dry herbs from Provençal cuisine. Pour over the chicken fillet and leave in the refrigerator overnight (or better yet, a day). And bake in foil - let all the flavors remain inside the meat, it will be great!

9. Mustard marinade for chicken breast

Choose mustard depending on whether you like it spicy or mild. American sweet mustard will give the meat flavor and aroma, French - piquancy and slight bitterness, classic - sharpness and brutality. Brush the chicken fillet on all sides, sprinkle with lemon juice and leave to marinate for 2-24 hours. And then you know what to do!

10. Chicken breast in wine

Yes, yes, the most regular wine. Well, of course, you shouldn’t take that surrogate that costs three kopecks in the shop around the corner - after all, you’ll eat this meat later, so choose quality wine, pour it over the chicken breast. Leave for 2-10 hours and then bake in the oven - a riot of aromas is guaranteed. By the way, you can add a little herbs - rosemary and thyme go well with the fruity notes of wine.

Chicken breast is a healthy dietary meat that is recommended both for those who strive for a healthy lifestyle and for those who hope to get rid of a few extra pounds.

However, often the breast turns out too dry and tough. How to avoid this? Most chefs advise adhering to several rules, the first of which is to use the right marinade for chicken breasts.

General principles for preparing marinade for chicken breasts

If you want to get a juicy and soft dish, buy chilled, not frozen chicken, and no marinade for chicken breast kebab will save the one that has been frozen and thawed several times! Not to mention the fact that such meat can easily be poisoned. So buy the product only from a trusted store.

Various spices are added to the marinade for chicken breasts. This, of course, depends on taste, but generally accepted seasoning options include the following:

Coriander;

You can use ready-made mixtures or make your own. Or you can prepare a marinade for chicken breast shish kebab or a baked dish, limiting yourself to just one thing. For example, thyme adds an interesting taste to a dish, and curry often appears “solo” (although it may be wrong to talk about solo in this case, because curry is a mixture of seasonings). But it’s important not to overdo it with spices, otherwise the marinade for chicken breasts in the oven will overwhelm the taste of the bird itself!

You need to marinate the breast from an hour to two; it makes no sense to keep it longer.

It will marinate faster at room temperature, but if this “room temperature” is too high, it is better to place the bowl of chicken in the refrigerator.

Recipe 1. Marinade for chicken breast kebab “Kefir”

Ingredients

Garlic – 2 cloves (3 if small)

Lemon - about a third of a small citrus

Kefir 1% fat – a quarter liter

Thyme, mint, a little black pepper

Mustard - tablespoon

Salt - to taste; add an hour after you start marinating the chicken

Cooking method

Place the chicken breast in the marinade and keep in it for about an hour, turning every now and then. Then add salt, mix again and marinate the chicken for another 15 minutes.

Bake in a sleeve or cook a shish kebab.

Recipe 2. Marinade for chicken breast in the oven with honey

Ingredients

Honey – 4 tablespoons

Dry spicy herbs (thyme, basil, rosemary, etc.) – 1 tablespoon

Soy sauce – 2 spoons

Olive or corn oil – 5-6 tablespoons

Black pepper - to taste

There is no need to add salt to this marinade for chicken breast - soy sauce will add saltiness.

Cooking method

Melt the honey in a water bath (put the container with honey in a saucepan with water, and place it on gas; heat, stirring the honey continuously).

Mix the liquid honey with soy sauce, then add vegetable oil and stir well. Add dry herbs and pepper.

Marinate the breast in this mixture for about an hour, and then bake in the sleeve. It’s a good idea to add new potatoes and pour the rest of the marinade over everything - you’ll get an exquisite dish in a somewhat oriental style.

Recipe 3. Marinade for chicken breast “Dry”

This version of the marinade for chicken breast is especially suitable for those who love the taste of the chicken itself, and not spices.

Ingredients

Salt - spoon

Sugar - spoon

Vegetable oil – 2 tablespoons

Cooking method

Mix salt and sugar with butter and rub the mixture onto the chicken breast. Place under a small weight and keep it like that for about an hour, and then bake in a sleeve.

Recipe 4. Marinade for chicken breast shish kebab “Spicy”

Ingredients

Vegetable oil (it is better to take olive oil) – 2 tablespoons

Lemon – 1/2 small

Granulated sugar - 2 large spoons

Garlic – 4-6 medium cloves

Ginger - a piece about three cm long

Soy sauce – 2-3 spoons

Lime – wedge (you can use lime juice – a full teaspoon)

Black pepper

If you think the sauce is not salty enough, add a little salt.

Cooking method

Zest half a lemon, then squeeze out the juice. Pass the garlic through a press. Peel and finely chop the ginger (but it’s better not to grate it).

Mix lemon and lime juice with soy sauce and vegetable oil, add ginger and garlic, stir, add pepper and, if you think necessary, salt. Add some lemon zest, finely chopped with scissors.

Place the chicken breast in the marinade for an hour and a half, and then cook in any way.

Recipe 5. Marinade for chicken breast in the oven with sour cream

Ingredients

Sour cream - half a glass (it is better to take 20% fat)

Mustard (you can take regular, Russian, or you can prefer some kind of refined, softer one) - a teaspoon with the top

Dry paprika powder - teaspoon

Garlic – 3-4 cloves

Curry - approximately one and a half teaspoons

Lime or lemon juice - about a teaspoon

Any spicy herbs, to your taste, you can use an Italian or Provençal mixture - half a teaspoon

Cooking method

Peel the garlic and pass through a garlic press.

Add all the citrus juice drop by drop into the sour cream, then, continuing to stir with a whisk, add garlic, curry and paprika, add herbs, lightly rubbing between your fingers.

Recipe 6. Pineapple marinade for chicken breast

Ingredients

Grain mustard – 1 spoon

Regular mustard – 1 spoon

Half a can (400 grams) of canned pineapple

Sour cream 15 – 20% – 3 spoons

Pepper mixture - half a teaspoon

Onion – half a small onion

Salt - from half to a whole teaspoon

Apple cider vinegar – 1 spoon

Cooking method

Peel the onion and chop it quite finely with a knife; You can also chop the onion using a grater or food processor, blender or similar device.

Place the pineapples and syrup in a blender bowl, then grind into a liquid puree. You can, however, leave larger pieces, rather than pure puree.

It makes sense to continue cooking chicken breast marinated in pineapple marinade with pineapples, for example, you can bake the breast with pineapple pieces and cheese.

Recipe 7. Marinade for chicken breast in the oven “Hrenovy”

Ingredients

Horseradish - a 3-4 centimeter piece of root (or 2-3 tablespoons of ready-made horseradish from a jar)

Sour cream 20% - half a glass

Tomato paste – 1 spoon

Parsley (fresh; if not, you can use dried)

Salt - teaspoon

Cooking method

If you use fresh horseradish root, it should be washed and peeled, then finely grated or crushed using any suitable kitchen device.

Finely chop the fresh parsley, crush the dried parsley with your fingers, or crush it in a mortar.

Mix sour cream (you can use a fattier one, but less fatty is no longer advisable) with horseradish, freshly grated or from a jar, add parsley and tomato, and then salt.

Marinate the chicken breast in this mixture for about two hours.

Recipe 8. Marinade for chicken breast kebab with white wine

One of the most exquisite and delicious marinades for chicken.

Ingredients

Orange – 1 piece

Lemon - half a medium lemon

Honey – 2 – 3 tablespoons

Ginger – a piece about 3 cm

White table wine – ¾ glass

Greens (dill, thyme, basil and similar fresh) - a small bunch

Cooking method

Wash the orange very carefully with a brush. Remove the zest from it and cut it into strips of a couple of millimeters using kitchen scissors.

Cut the lemon into thin slices.

Melt the honey in a water bath until it becomes completely liquid.

Wash the ginger under running water, peel and thinly slice into small slices.

Squeeze the juice from the orange.

Rinse the greens thoroughly, first immersing them in water and then under running water. Chop as finely as possible.

Place honey in orange juice and mix thoroughly until smooth. Add white wine. Mix everything well again and even beat a little.

Now you can add solid ingredients - pieces of zest and lemon, herbs.

Mix the marinade again and immerse the chicken breast in it. Leave to marinate for at least an hour and a half.

Sometimes it can be difficult to chop garlic finely enough, especially young garlic. To make it easier on yourself, crush the clove by pressing flat on it with a knife.
It is advisable to add fat to any marinade. Corn oil is best, but any other oil or sour cream, heavy cream, etc. can be used.

If you don't have a sleeve, you can bake the chicken breast in sauce or in a pan covered with foil.