How to marinate chicken for the oven. Marinade for chicken in the oven recipe

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Photo gallery: How to pickle chicken - the most best recipes marinades for baking, frying and barbecue

Marinated chicken breasts with potatoes

A professional chef will say with confidence that chicken meat must be marinated before being heat-treated in the oven or on the stove. By marinating, the chicken acquires a brighter taste, becomes even more tender and softer. Today we share with you a few secrets on how to marinate chicken deliciously for frying, baking or barbecue.

How to marinate chicken deliciously: basic rules

There are many unwritten rules for marinating chicken meat for frying, baking in the oven, grilling, etc. Observing at least the most basic of them, you can always boast of successful dishes at a family dinner or a festive gala table:

Refusal of mayonnaise. Marinating meat in such a barbaric way is categorically not recommended. Mayonnaise completely deprives the delicate pulp of taste.
Marinating duration. When planning to bake a whole chicken in the oven, it is best to leave it to soak overnight. If you decide to cook only drumsticks or wings, it is enough to marinate them for 2-4 hours.
Storage temperature. In cases where the marinating period exceeds 2 hours, the container with meat should be hidden in the refrigerator. Leaving it on the table, you risk getting a stale product.
A mixture of spices. The most popular win-win pickling option is using a few spices combined with vegetable oil or soy sauce. The liquid base for the marinade is chosen, guided by spices. So, paprika and basil are suitable for olive oil, and garlic and thyme are suitable for sunflower oil.

Marinated chicken in a bowl

Read more about how to marinate chicken for cooking on frying pan, oven or grilled, we will tell you in recipes with photo instructions.

How to marinate chicken for the oven: a step by step recipe with photos

The combination of spices with beer - an innovation in the field of marinades for chicken meat. This unusual recipe chicken dressings turned out to be very successful and even liked experienced cooks. Having marinated the bird in advance in such a mixture, you can bake it deliciously in the oven, and then enjoy the amazing taste and aroma.

Chicken legs in the marinade

Required Ingredients:

light beer
Cayenne pepper
green basil

Step-by-step instruction

How to Marinate Roast Chicken in Honey Mustard Sauce

Honey mustard marinade with soy sauce is one of the most popular and many adored options. The chicken, combined with these products, after baking in the oven, acquires an amazing golden color, amazing salty-sweet taste and an unusual festive aroma.

Required Ingredients:

liquid honey - 100 ml
Dijon mustard - 70 ml
curry - 1 tbsp
soy sauce - 4 tbsp.

Step-by-step instruction

How to Marinate Roast Chicken in Pomegranate Juice

Chicken fillet in the process of frying in a pan (or in the oven) manifests itself, to put it mildly, not in the best way. The meat becomes dry and tough, acquires an unpleasant gray or dark brown dark color. But this situation is easy to solve by pre-marinating the chicken breast in pomegranate sauce. So the chicken will be able to maintain its softness even after heat treatment, and the color of the finished dish will pleasantly surprise the eye of a gourmet.

Required Ingredients:

pomegranate juice natural or bottled
coriander peas
turmeric
dried fennel
fresh dill
vinegar

Step-by-step instruction

Pomegranate juice (preferably freshly squeezed) is heated over low heat.
We remove the container with juice from the burner, pour dry spices inside and add wine vinegar.
fresh dill finely chop and send to the solution. Mix everything thoroughly.
We put the chicken breasts in a wide vessel with sides, pour the marinade over.
Cover the chicken with a lid and leave for 90 - 120 minutes.
In the absence of pomegranate juice, you can use slightly diluted pomegranate sauce narsharab. At this time, the chicken will turn out no less juicy and soft.

How to marinate chicken for barbecue: recipe with photo

Today it is no longer relevant to marinate poultry meat in mayonnaise, kefir, sour cream. Now it is in trend to marinate chicken for barbecue in soy sauce with spices and spices. Be sure to try this newfangled recipe.

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

Marinade for chicken in the oven with vinegar

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

For cooking you will need:

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

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

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

Honey Soy Sauce

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

Prepare:

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

Pickling is a very delicate and creative process. The sauce in which the meat is soaked not only gives a certain taste, but also breaks down protein fibers, due to which the product softens. This is especially true for chicken breasts because this part is relatively dry.

Foods containing acid are best suited for marinating, as it is this that corrodes the meat. Usually, ingredients such as lemon and pomegranate juice, vinegar, kefir, dry wine and even some exotic fruits. The simplest and original way pickle chicken - take it purchased mayonnaise, ketchup, horseradish or mustard (all together) and mix with garlic, olive oil, salt, pepper and spices. Spices will suit any, according to your taste. Spices, curry, paprika, oregano - perfectly set off the taste of game. Instead of mayonnaise and ketchup, you can take soy sauce. In this case, salt should be put less. The original sweet and sour taste of the chicken will be if you mix soy sauce with honey. Or honey with the juice of one lemon. The crust of such a dish will be ruddy and crispy, and the meat is tender and soft. Chicken can be marinated in kefir. Do not forget about seasonings, they can give an unforgettable flavor delicious meat. Exotic lovers will love the marinade recipe with orange juice, pineapple or kiwi slices. These fruits have enough acidity to tenderize the meat and quite bright taste and aroma, which will make the finished dish unusual and juicy. Add soy sauce, pepper and spices to the juice.

Some chefs advise marinating chicken fillet in an egg. Beat a couple of eggs, add salt and pepper to them to taste and coat the chicken with this mixture. After waiting 2-3 hours, roll the pieces in breadcrumbs and send to the pan or grill. It will turn out very appetizing tender meat in a crispy batter.

Unusual and even unexpected marinades for poultry include a mixture coconut milk, Curry Seasoning And Chili Sauce. If coconut milk could not be found, they will do. regular cream medium fat. A few minutes before cooking, sprinkle the meat with sesame seeds - this will give a special piquancy and beauty. Alcoholic drinks can serve not only as an aperitif or accompaniment to ready meal. Pleasant taste and the aroma acquires chicken meat soaked in beer or dry wine. Wine can be taken both white and red, and beer is more suitable for light varieties. Chicken is a very versatile meat. It can be cooked in the oven, in the sleeve, on the grill, on the fire. It is worth noting that not everyone loves chicken barbecue, considering it dry. But this only means that they do not know how to marinate it properly. for the oven chicken carcass you can not cut, but marinate the whole bird.

The chicken does not require a long stay in the marinade, so it is enough to leave the meat for a period of 1 to 4 hours. Depending on the circumstances and the size of the pieces. Red meat - legs - is considered more juicy, but also more high-calorie. White meat - breast - is dietary and has a coarser texture.

Chicken meat is soft and tender - it is one hundred percent protein, which contains essential vitamins and minerals. Medicine recommends eating this dietary meat daily for both adults and children, and for people with diabetes and obesity, chicken meat helps to lose extra pounds and improve metabolism. IN clinical nutrition Only the lean (lean) parts of the chicken carcass must be present, and this includes chicken breast.

White chicken meat is a very healthy and tasty meat product.

Prepared from chicken variety of dishes, all cuisines of the world use it to prepare simple and even exotic dishes.

White fried chicken meat, boiled, baked, stewed, salted and marinated, made from it stuffing for pies and pies, kebabs, sausages, rolls and sausages, canned in the form of stew, or baby food - chicken puree. They prepare low-calorie minced meat for cutlets and make grilled whole carcasses.

Chicken meat is very tender in structure and cooks quickly, because protein cannot be digested, otherwise it becomes hard, indigestible and tasteless, and excellent in taste chicken delicacy turns into a hard “sole” that cannot be bitten. Therefore, the main condition in the preparation of chicken dishes is to observe temperature regime and heat treatment time, and then the meat will be tasty and juicy.

Doesn't taste like chicken characteristic bright colors unlike varieties of red meat, and therefore it can be varied by adding spices and spices, salt and sugar, sauce. It can be marinated in a spicy-sweet or, conversely, sour-milk marinade and this will add piquancy to white chicken meat.

With Chiken spices blend well and spices, remember them and do not overdo it in quantity: below are the norms of spices for one chicken carcass weighing 1.5 kilograms.

Spices and spices for chicken. Average consumption:

Tip: if you increase the rate of spices, then the meat will be more fragrant, spicier or piquant in taste.

Of these spices combined with prepared oils, honey, soy sauce, ketchup and tomato paste, fermented milk products(kefir, yogurt, mayonnaise), spices (mustard, adjika, garlic, onion), citrus fruits(orange, lemon, lime), white and red wine, you can make a wonderful, fragrant marinade. Marinade can have any taste palette: sweet, burning, salty, spicy, tart and spicy. Cooked chicken meat in the oven can sometimes not even be recognized, that's how different the flavors of ordinary white dietary meat are.

Many options for cooking chicken meat give a wide scope professional chefs and housewives for fantasies in the kitchen. There are thousands of recipes how to improve the taste of chicken meat and we offer you some simple and easy recipes - marinated chicken baked in the oven.

Recently, Asian-style chicken meat has become especially popular in the world, so let's start with it.

Recipe for cooking chicken in soy - honey sauce in the oven

In the East they love to make food spicy and spicy, and for this, collected and dried herbs are used to make spices from them, as well as soy sauce, which replaces salt and honey, which gives sweetness and aroma to all dishes without exception.

Chicken preparation

We take a chicken carcass, wash it thoroughly and remove all remnants of feathers, if any. We cut off excess skin and fat from the carcass, and then rinse it thoroughly under running warm water.

Cleanly washed chicken the carcass must be wiped dry kitchen towel and leave it to dry, and we ourselves begin to prepare the marinade, in which we will keep our wonderful white tender chicken meat until it absorbs and is completely saturated with the aroma of spices and spices, soy sauce and honey.

Cooking marinade for chicken in the oven, recipe

We take to prepare the marinade for chicken in the oven according to the recipe, a deep bowl and add our marinade ingredients to it:

Soy sauce - 2 tablespoons.
Liquid honey (thick can be dissolved in a water bath) - 2 tablespoons.
Refined sunflower oil - three tablespoons.
Basil - 0.5 tsp.
Black ground pepper- at the tip of a knife
Coriander (ground) - 0.5 tsp.
Turmeric is on the tip of a knife.
Cumin - 1 teaspoon

Marinating chicken meat

We mix all the constituent ingredients of our marinade well and put our dough in this bowl. cooked chicken carcass for further pickling. If you want to speed up the process, then the carcass can be cut into pieces before marinating and put into a bowl with marinade, its sirloin dietary part - chicken breast is especially tasty.

Helpful Hints:

To marinate chicken faster and more evenly, instead of a bowl, you can use clean plastic bag, pour the marinade into it and put chicken pieces for pickling.
The optimal time for marinating chicken meat is from 1 to 12 hours in the refrigerator.

Roasting meat

After an hour, we take out our marinated chicken from the marinade and set it to bake into a preheated oven up to 180 degrees Celsius. Baking time - half an hour + 15 minutes for those who like it with a crust.

For people who monitor their weight and limit themselves to eating fatty foods, a recipe for roasting chicken in a sour-milk marinade is suitable.

Recipe for cooking chicken in sour milk sauce in the oven

The preparation of the chicken occurs, as in the previous recipe. The chicken is washed and dried (see above).

Marinade Ingredients:

Kefir low-fat from 1% or fat-free - 0.5 liters.
Refined sunflower oil - 1 tablespoon.
Mustard sweet-spicy liquid - 2 tablespoons.
Garlic - 5 cloves.
Basil - 0.5 teaspoon.
Coriander - 0.5 teaspoon.

Cooking

All ingredients of our marinade mix well in a bowl, we put our cooked chicken carcass there for further pickling. If you want to speed up the process, then the carcass can be cut into pieces before marinating and put into a bowl with marinade, its sirloin dietary part - chicken breast is especially tasty.

Advice: optimal time marinating chicken meat is from 1 to 12 hours in the refrigerator.

For this recipe in sour-milk sauce, it is enough to hold the meat for a couple of hours.

After a couple of hours from the marinade and put it to bake in a preheated oven to 180 degrees Celsius. The baking time will be 40 minutes. The meat is very juicy.

In Chinese restaurants and buffets, they serve spicy sweet-burning chicken prepared according to this recipe. Anyone who loves spicy food cooked on a wire rack in the oven.

Recipe for cooking chicken in a sweet-hot sauce in the oven (Chinese)

Chicken is prepared as in the previous recipe. Chicken washed and dried(see above).

Marinade preparation:

Soy sauce - 5 tablespoons.
Sesame oil or butter grape seeds- 3 tablespoons.
Liquid honey (thick can be dissolved in a water bath) - 3 tablespoons.
Garlic - 5 crushed cloves.
Black ground pepper - on the tip of a knife.
Salt food medium grinding - 0.5 teaspoon.
Ginger root - 0.5 tea l.

Chicken marinating and roasting

All constituent ingredients mix our marinade well in a bowl, put our cooked chicken carcass there for further marinating.

For this recipe in a sweet-burning sauce, it is enough to hold the meat for one or two hours.

After a couple of hours get our marinated chicken from the marinade and put it to bake in a preheated oven to 180 degrees Celsius. The baking time will be 30 minutes. The meat is very flavorful.

Grilled chicken in the oven

Chicken preparation proceeds as in the previous recipe. The chicken is washed and dried (see above).

Preparing marinade for chicken in the oven:

Marinating chicken meat and roasting it

All components our marinade ingredients mix well in a bowl, and rub the carcass with this marinade mixture.

Let's bake it in a preheated oven to 180 degrees Celsius on a special skewer - a grill that rotates. The baking time will be 50 minutes. The meat is very aromatic, lean with a crispy crust.

The next recipe "Chicken in paprika" meat is spicy with fragrant ginger-garlic sourness.

Paprika Chicken Recipe

Onion - 1 onion.
Garlic - 3 crushed cloves.
Ginger (dry) - on the tip of a knife.
Lemon juice - 2 tsp.
Teriyaki juice - 6 tablespoons
Coriander (ground) - 0.5 tsp.
Ground black pepper - on the tip of a knife.

Marinating chicken meat

All components our marinade ingredients mix well in a bowl, put our cooked chicken carcass there for further pickling.

Roasting meat

Cook chicken meat in the oven at 180 degrees Celsius for at least 40 minutes, before serving, if desired, serve with sweet lingonberry sauce.

Chicken meat has a calorie content of 75 kilocalories per 100 grams of product, but the calorie content increases dramatically when cooking chicken three times, and this happens due to the vegetable oils used in marinades, and their calorie content reaches up to 450 kilocalories per 1 tablespoon, as well as due to granulated sugar, which can be replaced with a sugar substitute or liquid honey. You can reduce or completely eliminate oils due to sour-milk marinade ( low-fat kefir, yogurt, whey), we offer a recipe for chicken in yogurt marinade.

Recipe Chicken in yogurt marinade

Yogurt (fat content not more than 1%) - 400 grams.
Lemon juice - 1 tablespoon
Minced garlic - 3 cloves.
Cumin - 1 teaspoon
Ginger (dry) - on the tip of a knife
Honey - 0.5 tea l.
Ketchup ( tomato paste) - 1 tablespoon.
Nutmeg- at the tip of a knife.

Marinating chicken meat. We mix all the ingredients of our marinade well in a bowl, put our cooked chicken carcass there for further marinating. Pickling time is at least one day (24 hours).

For this recipe in a sweet-burning sauce, it is enough to hold the meat for two hours or more. chicken carcass it is advisable to remove the skin before marinating.

Roasting meat. This marinated chicken meat is cooked in the oven for at least half an hour.

Recipe "Exotic in tequila"

Sweet paprika - 1.5 tsp.
Minced garlic - 8 cloves (1 head).
Lime juice (lemon) - 1 tablespoon
Tarragon - at the tip of a knife.
Tequila - 60 grams.
Mustard liquid sweet - 1 tablespoon

Cooking

Marinating time is at least two hours and this marinade is poured over the chicken while cooking in the oven. cooking time in an oven preheated to 180 degrees Celsius for at least 35-40 minutes. The taste of chicken meat is aromatic with spicy and exotic sourness. The meat melts in your mouth.

Chicken meat, p cooked in the oven, should be eaten with salads from fresh vegetables and greenery.

Tip: salting chicken meat is better at the end of cooking, then it will be softer and juicier. Take 0.5 level teaspoon of salt and stir in 2 tablespoons boiled water completely, then pour the chicken with this solution both on top of the carcass and inside, after five minutes it will be soaked and the chicken can be removed from the oven.

There is an incredible amount of marinades today. We have selected the best ones for you so that you can discover some new flavors and aromas for yourself.

Of course, in order for the dish to turn out delicious, you must definitely choose a good product. We will now write you all the recommendations on how to do this:

Appearance always plays a major role. The carcass should have a round, elastic breast of the optimal size. Too small a breast will indicate that either the chicken was sick or too young. And the big one will say that the bird was fed with hormonal drugs;
There should also be absolutely no defects on the surface. That is, no blood, stains, scratches, and so on. The skin should be dry, but soft and free of mucus;
Put pressure on the meat. It should be resilient and elastic. If the indentation from the finger disappears after a few seconds, we strongly recommend that you refuse to purchase. If you didn’t notice where she disappeared, then you can safely take it;
And, of course, a pleasant smell. No rot, dampness or even spices. Only the smell raw meat. Feel free to ask for a sniff, it's your health and that of your family.

Now that you know how to choose a carcass, we advise you to start studying all the marinades in order to choose the most delicious for yourself and cook it with a juicy chicken.

Classic chicken marinade

Cooking time

calories per 100 grams

Classic is always a good choice. Used quite simple ingredients and the taste is amazing.

How to cook:

The amount of ingredients here is suitable for a small chicken, approximately 1 kg. And immediately you need to start with the bow. It should be peeled, and then cut into half rings;
A fifth of the entire onion should be crushed with a blender into gruel;
Then, in the resulting onion puree, add pepper, sugar, vinegar, salt and a little sunflower oil. All over again to kill in homogeneous mass. It is important that the peppers are ground too;
Pour a glass of water into this mixture and mix, put bay leaves. Marinate the prepared chicken in this liquid, and sprinkle onion rings on top;
Place in the refrigerator to marinate for at least two hours. During this time, turn the chicken over a couple of times, and it is also important that it is surrounded on all sides by onion rings.

Tip: if there is no blender, you can simply grate the onion on a fine grater, and grind all the spices in a mortar or just with a rolling pin.

Spicy grape juice marinade for chicken in the oven

Very spicy marinade, softly and qualitatively impregnates meat. After that, the chicken is perfect for a romantic dinner with a glass of wine.

How much time - 30 min.

What is the calorie content - 33 calories.

How to cook:

In one saucepan, mix water with grape juice and put on a small fire;
While the mixture is slowly heating, it is necessary to grind cloves and black pepper in a mortar;
In already warm juice, put a little citric acid and pour sugar, dissolve it;
The mixture does not need to boil, it just needs to be warmed up. Turn off the fire;
When the liquid has cooled to body temperature, ground spices must be put into it. Leave for five minutes, then marinate the chicken in it and leave for four hours to soak. When cooking a bird, pour the marinade on top of it from time to time.

Advice: grape juice it is advisable to take from dark grape varieties, as their taste is more intense. Accordingly, to cooked meat suitable red wine.

Notes of citrus have always been successfully combined with dietary meat birds. Besides, lemon acid does not allow him to lose juiciness, and this is very important when baking.

How much time - 10 min.

What is the calorie content - 231 calories.

How to cook:

Wash the lemon, cut it in half and squeeze out all the juice. You can do it manually, or you can resort to a juicer;
Remove the husk from the garlic and chop it very finely. Alternatively, you can simply pass it through the wine press;
Finely chop the thyme, after rinsing the branches under water. If there is no fresh, you can take dried, you only need two pinches;
mix lemon juice with olive oil, and then add a pinch of salt, garlic and thyme here;
Marinate the chicken in the mixture and leave to soak for a maximum of three hours. If kept longer, the citric acid will affect the meat too much and make it tough.

Tip: when squeezing juice from citrus fruits by hand, it is important to remember one rule: before using the fruit, it should be rolled on the table, pressing down well with the palm of your hand. In the future, this will contribute to a faster and easier release of juice. This works with all citrus fruits, not just lemon.

Perhaps one of the most original marinades. It is easy for them to surprise not only guests, but also themselves. The crust of the finished chicken will be just incredible!

How long - 55 minutes.

What is the calorie content - 172 calories.

How to cook:

The first step is to grate the cheese. It can be any product that melts well. For example, Russian, parmesan, gruyere. And you can even take mozzarella. Put the grated mass aside;
In a small bowl, mix mustard with paprika, add a little salt. You can use white pepper. Stir with a fork or mixer;
Put a piece of butter in a frying pan and melt it, and then pour the flour here and stir it actively. You need to lightly fry it over medium heat. The mass will acquire a beautiful creamy color. Should be stirred in a circular motion;
Nearby in a saucepan, it is necessary to heat the cream, but do not boil it. They also need to be stirred all the time so that they warm up evenly;
After that, in a thin stream, pour them directly into the pan to the flour. Mix everything thoroughly;
Pour the wine into the same saucepan and heat it to the same temperature, or rather, you just need to warm the liquid well;
After that, pour the creamy mass to the wine, stirring it constantly. When it starts to thicken, add the mustard mixture;
Stir constantly, remove from heat, add grated cheese and continue to stir so that it melts;
Marinate the chicken for an hour and bake. Or you can just add this marinade already in the process of baking, fifteen minutes before the chicken is ready. This will provide the bird with an instant cheese crust.

Tip: in order for the cheese to melt faster in the creamy-wine mass, you need to grate it as finely as possible.

Soy sauce has firmly entered our kitchen. And sometimes it's impossible to imagine appetizing chicken without him. Especially crispy wings!

How much time - 20 minutes.

What is the calorie content - 370 calories.

How to cook:

In a small bowl, mix soy sauce with oil. The easiest way is to actively mix with a fork;
Next, add honey. It must be liquid. Therefore, if the product has had time to sugar, it should be melted either in the microwave or in a water bath;
Remove the husk from the garlic and finely chop it sharp knife. Add to other products;
Add ginger to the total mass and mix again. Grate the chicken and leave to marinate for at least an hour and a half.

Tip: add salt very carefully, as there is quite a lot of it in the soy sauce itself.

It will be quite unusual, at the same time original and tasty - add nuts to the marinade. Imagine how delicious they will be after baking. To do this, you can use any nuts: walnuts, forest, pine, Brazilian, cashews and so on.

Chicken is a fairly light, tender type of meat, so it absorbs all the aromas and tastes just as easily and quickly. Therefore, we advise you to be careful with spices and know when to stop. Don't worry, every piece of garlic, every sprig of rosemary and every gram of cheese will be felt.

It is better to marinate in the refrigerator, as in a cold environment the meat absorbs all the smells and tastes much faster. It is not for nothing that sometimes the meat from the refrigerator gives off cakes that lay nearby. If you put them side by side on the kitchen table, then this will no longer happen, agree.

To make the carcass with golden brown, it can be poured with honey before going to the oven. Or a mixture of honey and any vegetable oil. Another option for the case if you bake a bird in foil is to pull out a baking sheet or mold ten minutes before the end of cooking, open the foil and let the meat brown.

We do not advise you to add mayonnaise to marinades. Firstly, it cannot be thermally processed, as it loses not only taste, but also benefits. Secondly, it will spoil the chicken, turning it into a tasteless mass. And thirdly, if you overdo it, then your dish will turn out bitter and tough due to the content of vinegar in mayonnaise.

To make your chicken as tasty as possible, we advise you to marinate it as long as possible. It could be one hour, or it could be a day. First, the carcass must be rubbed well with marinade, and if something remains, pour it on top. Next, pack it all in a bag or sleeve for baking. A resealable container is also suitable extreme case pot. In any case, the meat must be closed.

Have you chosen a marinade? Rather, start cooking the chicken so that an appetizing, ruddy, juicy and fragrant chicken flaunts on your evening table tomorrow.