How to marinate chicken soy sauce? Very simple, and most importantly - delicious! This marinade is suitable for both frying and baking, which is why it is versatile!
What parts of the chicken to marinate? But any, absolutely! Now I'll tell you how I did it. I took a whole chicken, cut it into pieces. Separately thighs, separately shins - I removed the skin from them. Separately, the wings, left the skin on them. I prepared these parts for baking in the oven.
I left the back (ridge) for cooking the broth, in terms of baking and frying it is useless, since there is practically no meat there, but soup, cabbage soup or just broth based on the back are good.
But she acted differently with the breast - she removed the skin and bone, and cut the fillet into several pieces and marinated in order to cook it later in a pan ... As you can see, the chicken can be very successfully divided into three different and full meals. But I used the best marinade for chicken in the oven and in the pan in two versions of the dishes, which will be discussed.
In general, the topic of marinades is so wide and multifaceted, and now it is also popular, that many articles can be devoted to it. Not so long ago I prepared for you a selection for different meat- pork, chicken, beef, lamb. These recipes can also be used for further baking meat in the oven, and for frying in a pan, and for cooking on the grill. I hope you enjoy this collection of recipes too 😉
Well, now let's get back to the topic of how to marinate chicken in soy sauce, and take a closer look at all the cooking steps with step-by-step photos!
Ingredients:
- chicken - 1 piece (1400 g)
- soy sauce - 3 tbsp.
- any vinegar 6-9% - 3 tbsp.
- sunflower oil - 3 tbsp.
- universal seasoning - 1 tsp
- salt - to taste
To prepare the marinade base, I combined the three main ingredients in equal proportions - soy sauce, vinegar and sunflower oil. Now a little more about each of them.
There are a lot of varieties of soy sauce, especially with regard to Japanese. However, we often sell fakes in supermarkets. The production of soy sauce is not so easy and fast process, therefore, its cost cannot be low. If half a liter of soy sauce costs 50 rubles, you should not take it ... The composition should not contain any E (including E200 and E220). There should be no sediment! Otherwise, the product is more than dubious. In general, the best and most proven soy sauce is Kikkoman.
Now for the vinegar. This time I used apple, but rice, balsamic, wine or regular table is also suitable. The main thing is not to confuse it with 70% acetic acid;)
Well, and oil ... I always use fragrant for such a marinade unrefined oil. But if you do not like its taste, then you can take the peeled one. Its function in this case is to make the meat softer. 
So, further spices were added to the marinade for chicken with soy sauce. I took an all-purpose seasoning that includes curry, paprika, red pepper, as well as dried onions, carrots, celery and parsley. You can use any spices to your taste, including the ready-made chicken seasoning package.
At this stage, I did not add salt to the marinade, since soy sauce already contains it. I salted it, and then a little bit, already during frying and baking. 
Well mixed the resulting mass. 
Prepared chicken parts, which I will bake in the future. I removed the skin from the shins and thighs, and left the wings as they are. 
I laid out these parts of the chicken in the prepared delicious marinade for chicken in the oven. Mixed so that all the pieces were involved. 
She removed the skin from the breast, separated the meat from the bone. The resulting fillet was cut into several parts. 
I sent the breast to the rest of the chicken parts. 
Mix well again so that all the meat is in the marinade.
The breast was left to marinate in it for 1 hour (if desired, the time can be increased), and the remaining parts - for 12 hours (if desired, you can adjust the time both up and down).
Here, in fact, is everything you need to know about how to marinate chicken in soy sauce. 
Breast cooked in a pan:
After an hour of pickling, the breast was removed from the marinade and cut into more small pieces. However, everything is individual here - you can choose any convenient size and cutting format. 
She laid out the pieces of breast on a heated dry frying pan, added 2 tablespoons of marinade. Fry for 5 minutes until the color changes over medium (or a little more) heat. did slow fire covered with a lid and simmered for 10 minutes. Then she removed the lid, increased the heat to high, salted it a little and fried it until the liquid evaporated. It took me literally two or three minutes to do this. 
Chicken marinated in soy sauce, vinegar and oil is ready! You can serve it with any side dish. I have this rice. We also love it in this version with pasta. And you can cook potatoes (no matter how) or something from legumes, cereals. 
Chicken marinated in soy sauce in the oven:
Well, now back to other parts of the chicken, which I marinated for half a day. I put them in a baking dish, poured all the marinade here. Salted a little. And sent to bake in the oven at 200 degrees for 40 minutes. 
That's it, another chicken yummy is ready! You can serve any baked chicken parts both as a dish on its own and with a side dish. In any case, fresh herbs will not hurt here! ;) 
I really like this simple and delicious recipe marinade: soy sauce + vinegar + sunflower oil. And it is very easy to remember, since all three liquid ingredients are taken in the same amount, which can be varied if desired. I hope this recipe works for you too. Yummy chicken! ;)
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Marinating meat is preliminary preparation meat for frying or baking, which helps not only to improve taste qualities dishes (the meat is more tender, juicy, tasty and fragrant), but also allows you to reduce the cooking time, since acid, the main component of the marinade, partially destroys the meat fibers, due to which excessive heat treatment not required. In this recipe, soy sauce is chosen as the main pickling component.
How to marinate chicken? You can use any part of the chicken for marinating. chicken fillet, which can be cut into pieces for frying or left whole, chicken drumsticks and thighs, or whole hams, as well as wings. The larger the pieces, the more time it takes to marinate. It's better to leave large pieces meat with marinade in the refrigerator overnight. Chicken breasts are recommended to marinate for 2 hours, small pieces - an hour. The minimum marinating time is at least 30 minutes. If the chicken fillet is pre-beaten or cut into small pieces, then the marinating time can be reduced to 15 minutes. Small cuts can be made on the shins and thighs, which will speed up the pickling process.
How to cook chicken in soy sauce?
Marinated meat can be cooked in different ways. Chicken fillet can be fried in pieces. To do this, it is advisable to let the marinade drain from the meat, then first fry the meat over high heat in a pan with preheated oil (1-2 minutes), then reduce the heat and fry for another 5-7 minutes. Put the chicken out, fry the fry with the remaining marinade (poured it into the pan where the chicken was fried), warming up a little over low heat, then increase the fire and evaporate to the desired density - it will turn out lovely sauce. For the sauce, you can also take a little dry white or red wine, balsamic vinegar, cream or butter(do not let them burn), as well as just water. Boil liquid over medium heat until desired consistency.Chicken fillet can be cut into thin strips and quickly fried in a hot frying pan - 5 minutes. Transfer the meat to a bowl, pour the marinade into the same pan, evaporate the liquid so that its volume is halved, pour the meat with this sauce and mix. The chicken can then be used to cook warm or cold. vegetable salad– coarsely tear green lettuce leaves (romaine, lettuce), add cucumber slices, cherry tomato halves, fresh finely chopped onion and mix, you can add a little olive oil. Chicken fried in this way can also be used to make shawarma, pita fillings, stuffed pancakes, pizza, etc. Chicken pieces can be left out and stewed in the marinade under the lid (5 minutes), then evaporated
Legs or thighs rinse and dry. Fry over high heat until crisp, preferably on all sides. Then you can proceed in two ways. Reduce the heat and fry until tender (7-10 minutes). Or pour the marinade into the pan with chicken, add a quarter cup of water and simmer under the lid over low heat for 5-7 minutes, then remove the lid and almost completely evaporate the liquid left to use as a sauce.
You can make a side dish with onions. Cut the onion into rings and soak in the chicken marinade. Dry the chicken fillet chops and fry in oil over high heat on both sides (one minute on each side) until crusty, then reduce the heat and fry for another 3-4 minutes on each side. Transfer the chicken to a serving dish, first fry the onion in oil from frying the chicken until half cooked, then pour in the rest of the marinade and evaporate almost completely, leaving a little liquid for the sauce. Put the onion on top of the chicken (especially tasty if the marinade was with honey or sugar).
Soy sauce marinade recipes (for 1 kg of chicken):
Option I:
Option II - with mustard:
Option III - with honey:
Marinating Chicken in Soy Sauce:
1 Mix all the ingredients for the marinade, rub the meat and pour over the marinade. Leave for a couple of hours (for option II it is better to withstand 3 hours) in a cool place. Then cook the chicken according to your choice.
1 Chicken can be baked. Cut the whole chicken into pieces, marinate for 3 hours. Grease a baking sheet with oil, lay out the chicken, cover with foil (or use a baking dish with a lid) and send to the oven, preheated to 200-220 degrees, cooking time - 40-45 minutes.
2 Do not marinate meat in metal or plastic containers.
3 When quick pickling meat (cover with a lid) can be left in the air, for a long time - keep only in the refrigerator.
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 good marinade can make chicken meat 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 are best combined with chicken, mustard marinades, citrus marinades, marinades with honey, marinades based on fermented milk products, tomato marinades and marinades using wine. If you really want exotic, marinating chicken in coconut milk breathe in the scent of the tropics. 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 of 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 of 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 cloves of garlic
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,
1/2 teaspoon ground black pepper
1 pinch chili pepper (optional)
1 kg of 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 of 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 of mustard,
2 teaspoons dried rosemary
2 teaspoons garlic powder
1 teaspoon salt
1.5 kg of 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 delicious sauce to the chicken, boiling it over low heat 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 onion
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 of orange juice,
2 tablespoons of vegetable oil,
1 tablespoon orange zest,
1 tablespoon tomato paste,
1 tablespoon turmeric
1 teaspoon dried oregano
1/2 teaspoon salt
1/2 teaspoon ground black pepper
500 g chicken meat.
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:
Mix the wine in a bowl 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 bulbs
1/2 bunch dill,
1 tablespoon dried basil
1 tablespoon dried oregano
1 teaspoon coarse black pepper,
1 teaspoon salt
1 kg of 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!
There is nothing easier than chicken meat cooked in the oven: just marinate the product and send it to bake for 50-60 minutes, and appetizing dish ready. It remains only to come up with a side dish for him. hastily which is usually not a problem. But the choice of marinade often causes certain difficulties: apart from traditional mayonnaise and tomato paste, nothing usually comes to mind, but you can pick up more than 100 interesting ideas for chicken!
Marinade for grilled chicken, recipe, as in the store
Most often, meat is marinated not before traditional baking, and before processing it with live fire or using the "grill" mode in the oven. And the standard of the finished dish is often what is served in restaurants or can be purchased in a store with a personal kitchen. Therefore, the marinade recipe for grilled chicken is in the greatest demand as in the store, and it is not at all difficult to implement it at home. The highlight is in the concentration of all the components that will have to be created on cooked meat crispy shell.
- Boiled warm water - 1 l
- Salt or sea salt - 9 tbsp.
- Ground garlic - 2 tsp
- Ground paprika - 1 tsp
- Ground black pepper - 1 tsp
Cooking:
- IN warm water salt dissolves, for which you may have to slightly warm the liquid (up to 65-70 degrees), since sea salt it is more difficult to dissolve than the usual fine grinding. Then you need to wait until the water cools down again to room temperature, after which the chicken is soaked in the finished salt infusion for 8-10 hours - it is optimal to pour meat over it overnight.
- In the morning, the chicken is removed from the marinade bowl, rubbed with a mixture of peppers and garlic, and then grilled in the oven or over a fire.
- If you need to cook chicken like in a store, but have only 2-3 hours of free time, marinate it for 1.5-2 hours, then grate 1 tbsp first. salt (per whole bird), then - pepper, paprika and garlic. And to save soft meat with a crispy chicken should be poured over warm water every 10-15 min.
Marinade for chicken with soy sauce and honey
Among the classic marinade recipes for chicken in the oven, those based on honey are the most popular. Especially often you can find a variety of variations chicken wings in honey. If you add soy sauce to this central component, which makes the meat tender, as well as ginger for spice, the dish will turn out not only light, but also improves metabolism, which has a positive effect on the figure and well-being. This chicken can be cooked at least every day.
- Soy sauce - 7 tbsp.
- Liquid flower honey - 3 tbsp.
- Ground ginger - 2 tsp
- Sesame - 1 tbsp
- Saffron - 1 tsp
Cooking:
- Honey is heated in a small bowl so that it becomes completely liquid (this is especially important when working with a candied product), sesame seeds and saffron are poured into it, after which they are simmered over low heat for 1-1.5 minutes. If you use ginger root, you need to cut it into slices and throw it here, but after the warm-up procedure, the slices are thrown away.
- In a large container combine soy sauce and ground ginger, later cooled liquid honey with spices is introduced. All components are mixed, and pieces of washed chicken are laid in them. Keep them in this marinade with soy sauce and honey for 45-60 minutes.
- When using such a marinade, the chicken in the oven turns out to be crispy, as if baked in glaze, and to enhance the effect, some cooks advise sprinkling ground nuts on the meat before it is sent to the oven. Pine nuts or walnuts are best suited for this.
Marinade for chicken with honey and mustard
However, only sweet marinades and sauces are not always obtained on the basis of honey. If you dilute it spicy mustard, introduce rice wine, lemon juice or balsamic vinegar, a few hot spices and onion rings as an accent, the chicken will come out amazing savory snack. Exotics can be added by replacing lemon with lime.
- Liquid honey - 4 tbsp.
- Mustard beans - 75 g
- Lemon or lime juice - 50 ml
- Onion - 1 pc.
- Thyme - 1 tsp
- Rosemary - 1 tsp
- Chili pepper - 1 pc.
- Olive oil - 2 tbsp.
Cooking:
- Warming up in a frying pan olive oil where to throw the pod hot pepper and ground rosemary (can be sprigs). Keep the oil with spices on low heat for 2-3 minutes, then squeeze the citrus juice there, increase the power to medium, wait another 1-2 minutes. and remove from the stove.
- In a large bowl, mix liquid honey, grain mustard and thyme, gradually add the liquid from the pan and the chili peppers fried in it. Marinate the chicken in this composition, leave for 3-4 hours.
- Before baking in a marinade with honey and mustard, the chicken must be covered with chopped onion rings and discard the pepper pod. The marinade itself can be poured into the same container where the meat will be cooked. Foreign chefs recommend smearing pieces of black bread with the remnants of the marinade and drying them in the oven - you will get excellent savory croutons to the same chicken or meat broth.
Universal marinade for chicken in the oven
Marinades for poultry based on honey, vinegar or fruit and berry pomace are, of course, interesting, but not everyone will like them, since they are designed for certain taste preferences. In addition, because of them, it is often necessary to select a certain side dish that will not argue with the central taste. For this reason, it is always worth having a recipe for a universal vegetable oil-based marinade in your cookbook notebook. The volume of ingredients is indicated for a whole bird carcass.
- Olive oil - 3 tbsp.
- Coarse sea salt - 2 tsp
- Marjoram - 1 tbsp.
- Turmeric - ½- tbsp.
- Sugar - 1 tbsp;
- Apple cider vinegar - 1 tsp
Cooking:
- Olive oil with sugar is heated (not hot!) in a small container, stirred until the sugar crystals are completely dissolved. The bowl is removed from the stove, the mixture cools.
- Apple cider vinegar is combined with the prepared mass, turmeric and marjoram are poured into the same stream, the marinade is mixed so that the spices are evenly distributed throughout the liquid.
- The chicken must be soaked in the resulting marinade for at least 30 minutes. After that, the meat is rubbed with salt and baked in the oven.
- The marinade time for the chicken depends on which part of the bird you use: the wings usually take 30 minutes, but the thighs and drumsticks are soaked for 1-1.5 hours. The breast marinates the longest (2-3 hours) and the whole carcass which is often left overnight. When soaking for a long time, be sure to put the bowl in the refrigerator to keep it fresh.
In addition to the above marinade recipes for chicken in the oven, you can always use the traditional combination of vegetable oil and spices. In particular, olive oil works perfectly with rosemary and basil, sesame oil with nutmeg and turmeric, sunflower oil with any kind of pepper. And exotic lovers can be offered to marinate chicken in fresh fruit or berry juice.
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10 chicken marinade recipes!
If you want to always be in shape - eat chicken. Tired of bland chicken breast? Marinate poultry so that it tastes better than beef and even pork!
Personally, we have long abandoned heavy meat, the benefits of which no one has proven, so we eat exclusively poultry. It is not deposited at the waist, it is an easily digestible protein and invaluable polyunsaturated fatty acid, great amount vitamins and minerals that make us slimmer, healthier and younger.
How to marinate chicken: 6 rules:
1. To ensure that the chicken always turns out tender and juicy, choose only a chilled product, but not frozen.
2. For marinating poultry, use only glass or enamelware Everyone knows about the dangers of aluminum and plastic.
3. The longer the chicken is in the marinade, the more tender it becomes.
4. Marinades containing soy sauce should be salted with care.
5. Salt the poultry at the end of cooking or just before eating, so that the salt does not draw out all the moisture and make the chicken tough and dry.
6. To ensure that dietary meat always turns out juicy, place the skewers as close to each other as possible, cook the barbecue over hot coals and make sure that there is no fire!
Juicy baked chicken with a beautiful crust as advertised - really real! This is the most The best way poultry roasting. Honey combined with french mustard gives a slight savory sweetness, and a mixture of greens, garlic and lemon - a wonderful aroma. Prepare two, or better, three servings at once. Honey chicken never stays on the table!
And take super-budget wings to the dacha and be sure to cook them on the grill.
150 g liquid honey
100 g French grain mustard
2 tbsp olive oil
5-7 garlic cloves
1 bunch of parsley
1. Use a paring knife to remove the zest from the lemon and cut it into thin strips. Squeeze out the lemon juice and mix it with mustard, honey, oil, finely chopped garlic, herbs and zest. To stir thoroughly.
2. Marinate the chicken for 3-6 hours.
3. The finished bird must be baked along with the lemon peels that make up the composition.
4. During cooking, periodically brush the chicken with the rest of the marinade, salt the bird at the very end.
The lightest marinade for lovers of everything super-dietary. Only natural products and no mayonnaise!
1 st. natural yogurt(can be replaced with kefir or even fermented baked milk)
1 tbsp lemon juice
Mix all the ingredients in a homogeneous mass and marinate the bird. It is recommended to keep the chicken in the yogurt marinade all night. Salt the chicken at the end of cooking or just before serving.
The recipe for this marinade is great for both cooking chicken in the oven and on the coals. Pleasant light sharpness is most harmoniously combined with orange notes and curry spice. Ruddy, golden, luxurious chicken!
2 tbsp olive oil
red ground pepper- taste
1. Squeeze juice from two oranges, cut the third into thin slices.
2. Pour the legs, thighs, wings or breast (or all at once) with orange juice and leave for 15-20 minutes.
3. Combine honey, oil, curry, pepper. Mix into a homogeneous mass.
4. Marinate the chicken for 2-4 hours.
5. Place the finished bird in a mold, put orange slices on top, grease with marinade again and bake until tender. Salt immediately before use.
Hot chicken for thrill seekers. Poultry cooked in this marinade goes perfectly with fresh vegetable salad and tomato juice. Best suited for skewers home smokehouse or on the grill.
150 ml soy sauce
1 bunch green onions
2 tsp red ground pepper
1 head of garlic
5-7 cm ginger root
1. Finely chop the green onion.
2. Garlic and ginger grate on a fine grater.
3. Combine soy sauce, green onion, red pepper, garlic and ginger.
4. Mix all ingredients.
5. Marinate the chicken and pack tightly in the pan.
6. Leave in the refrigerator overnight. Salt as needed at the very end of cooking.
Chic and shine! And shine - in the truest sense of the word! Divine glazed chicken will be the most sumptuous dish on your table. The marinade is especially well suited for roasting chicken drumsticks and wings, however, whole chicken will also blow everyone away.
150 ml soy sauce
5-7 cm ginger root
3 garlic cloves
1 tbsp provencal herbs
1 pinch of pepper
1. Ginger grate on a fine grater.
2. Combine honey, soy sauce, garlic, ginger and spices.
3. Mix all the ingredients into a homogeneous mass.
4. On minimum heat, bring to a boil and boil for 4-5 minutes, cool.
5. Put the prepared chicken in a baking dish, generously grease with the resulting icing, cover with foil.
6. Put in an oven preheated to 180ºС, bake for 15 minutes and brush with sauce again.
7. Continue greasing the chicken every 5-7 minutes, roasting until done. Salt at the end of cooking.
If your baked chicken is stringy and tasteless, try sour cream marinade. The poultry meat turns out to be incredible: tender and melting in the mouth with subtle notes of ginger and a slight taste of mustard. It is especially good to use this marinade for roasting chicken breast fillets.
5 tbsp low-fat sour cream
3 tbsp soy sauce
1 tbsp Russian mustard
1 tbsp dry provencal herbs
2 tsp ground ginger
1. Combine all the ingredients and beat with a fork into a homogeneous mass.
2. Wash and dry the chicken.
3. Marinate the chicken for at least 2 hours.
4. Put the pieces in a mold and bake in an oven preheated to 180ºС until cooked.
5. During cooking, periodically brush with the rest of the marinade.
6. 10 minutes before the end of cooking, salt as needed and put on each piece of chicken a thin plate of any hard cheese.
Bake until crispy.
The secret of this amazing citrus marinade consists in adding herbs and spices, which give the bird a rich, intense aroma. Only juicy chicken and nothing more! The marinade is ideal for roasting chicken meat in a sleeve or on a grill.
5-7 garlic cloves
1 tbsp allspice peas
3 tbsp olive oil
1 small bunch rosemary (dry can be substituted)
1. Peel and crush the garlic with a knife.
2. Lemon cut into large cubes. Tear the rosemary sprigs with your hands.
3. Combine lemons and rosemary. Mix the ingredients well with your hands.
4. Add garlic, oil, pepper and saffron, mix thoroughly.
5. Marinate the chicken for 5 to 12 hours. Salt at the very end of cooking.
Combination herbs with garlic and paprika creates a wonderful marinade for cooking tender chicken V own juice. Thick fragrant gravy and soft chicken meat goes well with any side dish - from simple buckwheat porridge to trendy pasta.
1 st. thick tomato juice
2 tbsp olive oil
1 tbsp ground paprika
5 garlic cloves
1 bunch basil
1. Chop the garlic, mint and basil very finely. Combine with tomato juice and oil. To stir thoroughly.
2. Marinate the chicken for 2-4 hours.
4. Put the finished bird in a hot frying pan, after 2-3 minutes, reduce the heat to a minimum and simmer under the lid in its own juice until tender. During cooking, you can add, if necessary, quite a bit of water, salt at the very end.
5. When serving, sprinkle with chopped mint if desired.
A simple and reliable, homemade and so understandable marinade on kvass will give your chicken a pleasant aroma. rye bread. And do not forget a lot of fresh herbs and homemade vegetables!
400 ml bread kvass(ideally homemade)
2 tbsp Russian mustard
5-7 garlic cloves
1 bunch of any greens
1 pinch of pepper
1. Chop the garlic, finely chop the greens.
2. Combine kvass with mustard, honey, garlic, herbs and pepper.
3. Marinate the bird for 2-4 hours, but overnight is better.
4. Bake the chicken on the grill or in the oven until golden brown. Salt a few minutes before cooking or before serving.
Soft texture and pronounced taste of chicken meat: red wine marinade for real gourmets! Red or white, dry or sweet - feel free to try new combinations. The marinade is ideal for cooking chicken skewers.
300 ml dessert red wine
100 g pitted prunes
salt, pepper - to taste
1. Cut prunes and onions into rings.
2. Combine wine, onion, prunes and pepper, mix.
3. Marinate the bird by keeping it for at least 3 hours in the refrigerator.
4. During the marinating process, stir occasionally. Salt at the end of cooking or just before serving.
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Marinade for chicken: popular recipes with photos
Important pickling rules:
2. Do not use mayonnaise for pickling. It allows the dish to cook faster, but at the same time kills its natural taste. In addition, mayonnaise contains acetic acid. During baking, it gives the fibers rigidity, they acquire a bitter aftertaste.
3. If the marinating time is more than 2 hours, then leave the meat in the refrigerator.
4. The easiest option for marinade sauce - vegetable oil mixed with several types of spices. Coat the meat with the sauce and let stand for several hours. Olive oil goes well with paprika, basil, hot spices.
5. Salt is better not to use. If you cannot refuse it, salt it correctly - 10 minutes before the carcass goes into the oven. This is necessary so that the meat fibers do not become dry and hard.
How to choose spices:
2. Herbs - sage, rosemary, thyme, mint, basil, marjoram. These herbs pair well with coriander and ginger. You can use herbs individually or create an original "mix".
3. Curry is a great choice for marinating chicken meat. This is not just an herb, but a rich combination of spices: thyme, coriander, hot pepper, mustard, nutmeg.
4. Turmeric is indian spice with a special taste. It must be used very carefully.
5. Nutmeg- a good solution if the recipe includes mushrooms and cheese.
Marinade for chicken in the oven
1. Sharp asian sauce. Combine juice from half a lemon with two tablespoons of granulated sugar, 1.1 tbsp. a spoonful of salt and olive oil. Through the press, turn 5 garlic cloves, fold into the main mass. Ginger root 5 cm long, peel, cut, put in the sauce, add 2 tbsp. lime juice and soy sauce, sprinkle with black pepper.
2. Wine-mustard. According to 1.2 Art. l. mustard and apple acetic acid dilute glasses of dry white wine. Enter a spoonful of salt, 1/3 tsp. black pepper. Vinegar with wine will make the meat soft and tender.
3. Kefir. To prepare, use the juice of half a lemon, 4 garlic cloves, a pinch of salt, ½ tsp. dried rosemary and ground pepper, a pinch of salt. Rosemary and lemon will give the meat an amazing taste and aroma. Mix with a drop of Tabasco sauce, ½ tsp. black pepper and thyme. Chop up half an onion. At the end, enter 2 tsp. salt.
Marinade for chicken with soy sauce
2 tsp melted honey, combine with 1 tsp. soy sauce and 3 tbsp. spoons of sunflower oil. Sprinkle with basil and coriander, black pepper, stir. Marinate the meat and bake it in the oven. Honey will give the chicken a sweetish aftertaste and a beautiful golden crust.
- ginger powder - 5 g
- chopped garlic - 2 pcs.
- teriyaki sauce - 6.1 tbsp. spoons
Delicious chicken marinade
If you want to use less oil during frying, you can include yogurt in the marinade. For this you will need:
- a tablespoon of ketchup
- 50 g ginger powder
- chopped garlic - 2 cloves
- 2 jars of yogurt
- sunflower oil - 1.1 tbsp. l.
Chicken marinade sauce
- tequila, lime juice - 1.1 tbsp. l.
- a teaspoon of paprika
- garlic clove - 6 pcs.
Marinade for chicken in the oven
- soy sauce, sesame seeds - 4.2 tbsp. l.
- soy sauce - 65 ml
– rice vinegar, honey - 30 g each
– Orange juice(from one fruit)
- sesame oil - 1.2 tsp
- a large spoonful of mustard
- red onion - 2 pcs.
- olive oil - one tablespoon (tablespoon)
- grated ginger - to taste
- a pinch of cayenne pepper
- ground paprika - 2 tsp
- chopped parsley - 0.25 tbsp.
– chopped garlic- a couple of dessert spoons
- mustard - a large spoon
- a mixture of Provence herbs
- lemon juice - 2 tbsp. spoons
- butter, spicy sauce- 3.2 tbsp. l.
supy-salaty.ru
How to cook chicken in soy sauce in the oven
This dish can truly be called special, because it surprisingly easily combines excellent taste, simplicity and high speed of preparation. Chicken in soy sauce in the oven will be a great treat for dinner, hearty snack To festive table, and just the dish that you want to cook more than once.
If you stock up on a couple of recipes for its preparation, then you will definitely never “hit your face in the dirt”, because it will become yours. signature dish for all occasions.
Chicken marinated in soy sauce in the oven
Ingredients
- Chicken thighs - 2 pcs. + -
- Garlic - 3 cloves + -
- Ground black pepper - to taste + -
- Soy sauce - 4 tablespoons + -
- Salt - to taste + -
How to stew chicken marinated in soy sauce
Let's try it first classic recipe marinated chicken baked in the oven. The total cooking time for this recipe is 1 hour 20 minutes. To slightly diversify the taste of chicken hams - we will flavor them a small amount spices.
Special requirements are put forward for spices (they will be discussed in the article a little later), so absolutely any will not work for cooking. So that you do not wonder how and what to add, we advise you to immediately pay attention to the combination of fragrant garlic and ground black pepper.
How to marinate chicken in soy sauce
- We cut the hams into 2 parts, place them in a deep container with soy sauce, sprinkle the chicken with chopped garlic and ground pepper.
- Marinate chicken in soy sauce for 15-20 minutes.
Braised chicken with soy sauce in the oven
- Next, put the pickled hams in a refractory dish, cover it with foil and place in an oven preheated to 200 degrees for 50 minutes.
- 10 minutes before the end of cooking, remove the foil so that our chicken can brown and acquire a delicious crisp.
Everything - marinated chicken in soy sauce, baked in the oven, is ready. Serve it hot with any side dish (stewed, boiled, fried potatoes; boiled rice; fresh salad, vegetables, etc.).
Chicken stewed in soy sauce: recipe with potatoes
Whole chicken in the oven in soy sauce, cooked with potatoes, is a treat no less refined and tasty than a single-baked chicken fillet or ham. The advantage of this preparation is the fact that the chicken side dish is cooked simultaneously with it.
To diversify the taste of the dish, we will add honey to soy sauce, thereby making one of the most salty sauces in the world, a little sweeter. In a word, be sure to try this recipe, you will not have to regret the efforts expended.
Ingredients
- Chicken ( whole carcass) - 1 PC.;
- Soy sauce - 1 tbsp;
- Potatoes - 4-5 pcs.;
- Salt - to taste;
- Honey - 1 tsp;
- Black ground pepper - to taste.
How to stew chicken in soy sauce with potatoes
Marinate poultry in soy sauce
- We wash the carcass under running cold water.
- Cut it in half with sharp knife in the center of the chest. Rub chicken on all sides with salt and pepper.
- Mix honey with soy sauce, mix everything thoroughly to get a homogeneous mass.
- With the resulting mixture, once again rub the chicken carcass on all sides. Thanks to this, when baking, the chicken will be covered with a ruddy-golden crust and will not lose its juiciness.
We bake marinated chicken in our own juice
- Lay the bird on a baking sheet with its back up.
- My potatoes, peel. Cut each potato in half and rub the halves (at the cut point) with salt.
- Arrange the salty potato halves (cut side down) on a baking sheet right around the chicken.
- Lubricate the top of the potato with vegetable oil, this will allow it not to “dry” when stewing.
- We heat the oven to 200 degrees, place a baking sheet in it with the future hot snack for 50-60 minutes.
10. When you see that the potatoes are softened, check if the chicken is still ready. Checking the readiness of the dish is simple, and you can do this with a knife: pierce the place that is right behind the wing with it, if the meat does not bleed, then it's ready. It is very important not to overdo the chicken in the oven, otherwise it will become "dry".
Before serving, cut the chicken baked in soy sauce into portions and serve them along with the baked potatoes on the table. In addition, it is not necessary to serve any ingredients, the appetizer is quite self-sufficient. Excess products and additives will only spoil its taste.
The only thing that does not hurt is a little finely chopped garlic or herbs, but it is not necessary to add them.
Should You Add Spices to Chicken?
Many chefs argue - are spices really necessary for chicken baked in salty sauce? As a rule, when cooking meat, 1-2 spices are always used, or even a mixture of spices.
- However, for chicken stew with sauce, ingredients with a pronounced spicy taste better not to take (especially if the recipe includes the addition of honey).
- Therefore, if you want to embellish the taste of your treat a little, then take lemon juice, garlic, ground black pepper or any other spices for cooking, the taste and smell of which do not interrupt, but subtly emphasize the main taste of the dish.
With simple yet effective tips and recipes, you can always quickly cook a miracle dish called "chicken in soy sauce in the oven." Incredible taste, heady aroma and crispy crust - this is what will not let you and your tasters forget about the treat for a very long time.
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tvoi-povarenok.ru
Culinary Asian countries are quite popular not only among restaurant visitors. But also among ordinary housewives who cook at home for their family. Such dishes are appetizing and spicy in taste.
Cooking Asian-style chicken is not as difficult as many people think. The recipe will be based on spicy and salty soy sauce. He is actually a universal tool for cooking - and marinade, and sauce, and spices. Its use makes chicken pieces softer, and even from lean poultry it will make an awesome dish. Marinated chicken in soy sauce in a pan is a simple dish, it cooks quickly, and it does not require special cash costs.
The recipe uses garlic cloves to complement the meat. If garlic is not at hand, feel free to replace it with sliced \u200b\u200bfrom onion or sweet bell pepper. It also turns out delicious.
As a garnish for fried chicken take homemade pickles, fresh vegetables maybe even light summer salad with fresh herbs, any boiled cereal or pasta.
This recipe is suitable not only for cooking chicken meat, but also for turkey meat, duck pieces or even pork.
Taste Info Second courses of poultry
Ingredients
- Chicken (thighs) - 1 kg;
- Garlic - 3 cloves;
- Soy sauce - 5-6 tbsp. l.;
- Sesame seeds - 2 tbsp. l.;
- Vegetable oil - 2 tbsp. l.
How to cook marinated chicken in soy sauce in a pan
Start with the meat first. Rinse the chicken. Dry lightly with a paper towel. Cut the meat from the bones, remove the skin. Cut the pulp into small pieces, put in a bowl. You can use whole chicken drumsticks or small thighs. Only their preparation according to the recipe will be a little longer.
Let's prepare the marinade. Peel the garlic cloves. Grind them into a puree. To do this, use a special press or blender. Add puree to chicken. If you do not want to add garlic to the dish, just crush the cloves with the flat side of the knife and send to the chicken. And when the teeth give up their flavor and essential oils take them out and don't use them anymore.
Pour in the soy sauce. Sprinkle sesame seeds - they should not be pre-roasted. After all, the chicken will be cooked in a pan anyway. Leave some sesame seeds for garnish. ready meal. Please note that there is no salt in the recipe at all. The fact is that the chicken marinade with soy sauce is already salty. This sauce has a pronounced salty flavor. Leave the chicken to marinate for about a quarter of an hour, maybe a little more.
Heat vegetable oil in a frying pan. Make the fire a little stronger than moderate. Arrange the meat pieces evenly in a single layer. Wait for the underside of the pieces to brown slightly. Flip them over to the other side. Turn heat down to minimum. Pour a little marinade in which there were pieces. Let them simmer. If you make the burner too hot, the meat may burn. Therefore, it is better to simmer over low heat, but until cooked. And if you close the lid of the pan when stewing, the marinated chicken pieces will seem to languish. And they will be softer.
Then pour again soy marinade- use all the liquid. First, simmer until the liquid has evaporated, and then fry the chicken until cooked through.
Put it still hot chicken pieces in soy sauce from a frying pan to a plate. Sprinkle with the remaining sesame seeds. They are white and perfectly create an appetizing contrast of colors with dark brown. golden chicken. You can add fresh chopped herbs or a couple of pinches of dried herbs to decorate the dish.
Cooking Tips
- The recipe is suitable not only for cooking chicken pieces in small slices, but also for fillet steaks. Just beat them a little before marinating with garlic.
- In the marinade for chicken, along with soy sauce and garlic, it is permissible to add a dessert spoon each. bee honey and dry white wine. The taste of food will be spicier and more aromatic. All alcohol will quickly evaporate during frying in a pan, only its bouquet will remain.
- Also try to cook delicious.
