How long to marinate chicken in mayonnaise. For it we need

Step 1: Prepare the chicken.

For cooking chicken skewers you can use different fresh parts of this bird, for example, drumsticks, thighs, wings, or, as in our case, fillets. First, we wash the broiler meat, and then soak it in ordinary running water for 1–1.5 hours. This process is necessary in order to get rid of steroids, as well as other chemicals that are stuffed with a factory bird.

After that, we again hold the chicken fillet for several minutes under the stream cold water, dry it with paper kitchen towels, spread on a cutting board and with the help of a sharp kitchen knife we ​​get rid of the skin, film, and cartilage. Next, cut the meat into portioned cubes or slices of size 2 by 2 centimeters, we send it to a deep, preferably glass or enameled bowl and proceed to the next step.

Step 2: prepare the bow.

Using a clean kitchen knife, peel onion and thoroughly wash it from the sand. Then we dry the vegetable with paper kitchen towels, put it on a new board and chop it into rings if it will be fried with barbecue, or into half rings or small cubes if it is needed only for flavor and the meat will be cooked without this ingredient.

Step 3: marinate the chicken with mayonnaise.

Then sprinkle the chicken fillet to taste with salt and black pepper. Add chopped onion, mayonnaise to it and mix all the products with clean hands until uniform consistency, lightly squeezing them with your palms. Then cover the bowl with a lid or tighten with plastic wrap. cling film so that there are no gaps, and put in the refrigerator. After 1 hour, the barbecue can be fried! But it is better to insist the chicken in the resulting marinade 6 hours or all night, from this, its fabrics will have time to become more qualitatively saturated with the aroma of a vegetable, they will become much softer and more tender, which will significantly improve the taste of the finished dish!

Step 4: Serve the marinade with mayonnaise for chicken skewers.

Marinade with mayonnaise for chicken barbecue - a fragrant mixture of the most simple ingredients, which will give poultry meat a rich aroma, piquant, almost perfect flavor and a delicate, very juicy, crumbly texture.

After insisting, the fillet can be fried with or without onions on bamboo or metal skewers in the oven, on the grill, grill, and also in a frying pan. Enjoy delicious and simple food!
Enjoy your meal!

If you cook barbecue on bamboo skewers, first soak them in running water for 10-15 minutes so that they do not burn, and grease the metal ones with vegetable oil at the rate of half a teaspoon of fat per one;

In the spice recipe, only ground black pepper and salt are indicated, they are the main components of any pickling, but if desired, you can use other spices and herbs that season poultry or meat: sumac, paprika, dried parsley, dill, marjoram, lemongrass, all kinds peppers or hops-suneli;

Very often, a couple of peeled garlic cloves squeezed through a press, a few tablespoons of natural freshly squeezed lemon juice or white balsamic or apple cider vinegar 6% are added to such a marinade;

Chicken kebab marinated in mayonnaise is cooked on a grill pan or an open stationary pan, as well as a gas grill for 12-15 minutes or in an oven heated to 190 degrees Celsius, but 20 minutes;

Sometimes marinated chicken meat is strung on a skewer, alternating with marinated fresh, slightly coarsely chopped vegetables or fruits. It can be zucchini, salad Bell pepper, eggplant, tomatoes, mushrooms, apples, pears, quince, pineapple, plums and even grapes;

This type of barbecue should be served hot immediately after cooking, and as an addition to this dish, sauces based on mayonnaise, tomatoes, cream, sour cream, garlic and butter, vegetables, as well as sweet and sour fruits or berries are suitable.

Tips on how to marinate chicken for barbecue will be useful to anyone who likes to cook tender aromatic meat outdoors. Today several are known good recipes chicken marinade, which can improve the quality and increase nutritional value dishes. The best of them are collected in our selection.

Classic chicken barbecue marinade

The classic recipe includes a minimum of products. Ingredients: 2 chicken carcasses, 6-7 onions, a mixture of black and red ground pepper, salt to taste.

1. Chickens are cut into medium pieces. Each of them is smeared with salt and pepper.
2. The onions are cut into half rings, after which they knead well with their fingers to let the juice flow.
3. Meat is laid out on a thick pillow of vegetables. Further, the prepared products alternate in layers.
4. The “tower” always ends with a bow.

Under the lid in the cold, the mass will marinate for 3-5 hours.

With added vinegar

This option can be called the second classic recipe. Most often, chicken skewers are soaked with the addition of vinegar. Ingredients per 1.5 kg of poultry: 8 large spoons of purified water, salt, 2-3 onions, a large spoonful of sugar, 4 large spoons of table vinegar.

1. The chicken is washed, dried and coarsely chopped.
2. Each individual piece of meat is salted and placed in a deep bowl.
3. The onion is rubbed on a coarse grater, after which it is mixed with chilled water. Sugar and vinegar are added to the resulting marinade. They are filled with chicken.

It is desirable that the bird stays in the resulting mixture all night.

With onion

Onions are used to soften chicken fibers, make the bird more tender, softer, and of course saturate it with a unique aroma. You need to take a vegetable in in large numbers. Ingredients for 1 kg of chicken: 600 g of white onion, special seasonings for barbecue, salt.

1. The chicken is cut into large pieces.
2. All onions are cleaned, washed and rubbed on coarse grater. The vegetable mass is sprinkled with seasonings and salted, after which it needs to completely cover the meat pieces.
3. It is enough for the chicken to lie in the marinade for an hour.

So that the onion does not burn during the cooking process, it is brushed off the meat pieces with a brush just before frying.

Tomato marinade for chicken

Such a marinade will give the dish a special oriental note. Ingredients for 6 chicken drumsticks: a large spoonful of mustard, 130 ml of tomato juice, 2 large spoons of dried herbs, salt and a mixture of peppers.

1. The chicken is folded into a wide roomy dish. Topped with dried herbs, salt and pepper. It is worth immediately lubricating the pieces with mustard. It also helps soften the meat.
2. It remains to pour the barbecue with tomato juice and leave for at least 4 hours.

If possible, leave the chicken in the marinade for 8-9 hours.

with mayonnaise

The fatter the mayonnaise, the tastier the marinade will be. Ingredients for 6 chicken legs: 8 large spoons soy sauce, 220 g mayonnaise, large spoon apple cider vinegar, 2 small spoons of any seasoning, salt.

1. The thighs are cut in half. The lower leg is separated from them. It is also worth removing excess skin, which can burn strongly on coals.
2. Prepared pieces are added to the pan.
3. For the marinade, vinegar, sauce, seasonings and mayonnaise are mixed. You have to be careful with salt. Mass with soy sauce is very easy to oversalt.
4. The resulting mixture is poured over the chicken.
5. Ideally, you should leave the bird in it all night. The minimum time is 3 hours.

This marinade recipe can be improved by adding mashed, skinless tomatoes.

With lemon and garlic

The spicy marinade will surely appeal to men especially. Ingredients for 700 g of chicken: 4-5 garlic cloves, 3 large spoons of lemon juice, red onion, salt, a pinch of sweet paprika, cinnamon and cumin.

1. All seasonings are mixed and poured with lemon juice. Crushed garlic goes there.
2. Pieces of chicken are placed in a deep bowl and sprinkled with thin onion rings.
3. The meat is poured with marinade and infused for a couple of hours in the cold.

Pieces of red pickled onion are delicious to fry with chicken.

Original wine marinade

For barbecue marinades, red wine is usually taken. It is best to choose a dry drink. Ingredients for 2 kg of chicken: 350-370 ml of wine, 2 lemons, 4 onions, rosemary greens, salt, ground black pepper.

1. Pieces of chicken are put into an enameled bowl. It is best to rub them with salt and pepper.
2. For the marinade, the onion is rubbed on a coarse grater. The juice of both lemons, wine is poured to it, chopped rosemary greens are poured.
3. The bird is poured with marinade and mixed well.
4. The kebab should be infused for at least 2-3 hours.

Instead of red, it is allowed to choose rosé wine.

soy sauce recipe

Any additions to the sauce will be superfluous. Therefore it is better to use classic version. Ingredients for 2 kg of chicken: 680 ml of water, 2 large spoons of soy sauce, 80 ml of lemon juice, 3 small. tablespoons of salt, 35 g of ground black pepper, 4-5 garlic cloves.

1. Preparing this marinade is very easy. All you need to do is add all the listed ingredients to the water.
2. Garlic is preliminarily passed through a press.
3. The kebab will marinate for at least 3 hours.

A particularly tasty dish will turn out if the chicken is not just poured with a mixture on top, but also injected with a small amount of it into each piece with a syringe.

On mineral water

Mineral water is taken carbonated. A salty drink will work too. Products for 2 kg of chicken: 970 ml of mineral water, 3 white onions, a large spoonful of refined oil, salt, ground black pepper.

1. Mineral water is mixed with oil.
2. Pieces of meat are poured with liquid.
3. Salt, pepper and onion rings are sprinkled on top of the ingredients.
4. After thorough mixing, the kebab is put under oppression in the cold.

The minimum marinating time is 3 hours.

On kefir

Fatty kefir makes chicken tender. Products for 1.5 kg of poultry: half a liter of kefir, a couple of garlic cloves, 2-3 onions, salt, a special mixture of seasonings for barbecue.

In the marinade on kefir, chicken should stand for at least 3-4 hours. Ideally, the whole night.

Quick marinade for chicken skewers

If you need to prepare chicken for frying very quickly, then you should use this "accelerated" recipe. Ingredients for 3 legs: 3 large onions, salt, 2 large spoons wine vinegar.

1. Portioned pieces of chicken are added.
2. The onion is cut into thin rings and poured out to the bird.
3. All ingredients are poured with vinegar and mixed well. By the way, instead of wine it is allowed to use an apple component.

It is enough to marinate the mass for no more than 1.5 hours.

For chicken wings on beer

Ready barbecue will be a great snack for "foamy". Products for 1 kg of wings: 1 tbsp. high-quality light beer, a large spoonful of chopped coriander, red hot pepper on the tip of a knife, a large spoonful of Adyghe salt.

1. Washed and dried with paper towels, the wings are poured with cold beer.
2. The mass is slightly salted, coriander and red pepper are added to it.
3. After stirring, the chicken is left in the liquid for a couple of hours.

Poultry according to this recipe can even be cooked in the oven, spreading on an oiled baking sheet.

Mustard lemon marinade

Another successful marinade for chicken skewers is also prepared on the basis of freshly squeezed lemon juice. Ingredients for 2 kg of chicken: a large spoonful of soy sauce, the same amount of mustard and natural bee honey (liquid), 2 garlic cloves, 2 large spoons vegetable oil, universal seasoning for meat, salt.

1. Soy sauce and oil are mixed in a deep bowl.
2. AT future marinade mustard, honey, crushed garlic, salt, seasoning are added.
3. The chicken is cut into large slices, washed and dried with a paper towel.
4. Chicken pieces are poured over the resulting savory mixture. The bird is marinated for at least 8 hours.

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

Marinating Chicken Secrets

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

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

Choosing spices

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

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

5 types of marinade

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

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

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

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

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

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

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

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

Ingredients:

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

Cooking method:

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

Interesting from the network

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

Ingredients:

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

Cooking method:

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

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

Ingredients:

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

Cooking method:

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

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

Ingredients:

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

Cooking method:

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

Now you know how to cook chicken marinade according to the recipe with a photo. Enjoy your meal!

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

• The longer the meat is marinated, the better it soaks in the sauce. The minimum marinating time for chicken is 1 hour, but, if possible, it is better to increase this time;
• For a change, in a recipe with mayonnaise, you can use ketchup in the same proportions;
• For barbecue, it is recommended to choose a young chicken, weighing no more than 1.5 kg;
• Before marinating chicken meat, it is better to defrost it. naturally rather than using a microwave oven. So it will be much softer;
• If you do not like fried pieces, before cooking the chicken, you need to remove the skin from it. So it will be more juicy and useful;
• Only refined oil should be added to the marinade, otherwise the flavor of the dish may suffer.

Experienced housewives have developed a lot of recipes that allow you to marinate chicken at home. You can talk forever about the features of cooking this dish, but we decided to present you golden collection marinade recipes. After all, as you know, it is the basis of the taste of the final product. It is important that the meat is not only juicy, but also soft, fragrant. From preparation to the end of cooking, it is necessary to monitor the proportions of spices and main components.

Like any other business, pickling chicken includes a number of specific features that must be considered. Let's bring important tips, they will help you in preparing a delicious marinade.

1. The duration of the procedure depends on the initial size of the chicken. For example, wings and breast should be soaked in the sauce for about 2-3 hours, while thighs will take 3-4 hours to cook. In cases where the whole carcass is baked, the exposure time increases to 8-10 hours. If possible, any part of the bird's body is best soaked overnight.
2. Experienced chefs do not recommend pickling chicken in mayonnaise sauce, as it completely kills the taste of the dish. In addition, the marinade based on this product contains vinegar essence. When baked, it makes the fibers stiff, as a result of which they begin to give off bitterness.
3. After rubbing the chicken with the marinade, send the meat to the refrigerator. Cold has a much better effect on the soaking process, but the duration of the procedure should be increased by 30-60 minutes. At room temperature, only the breast and wings should be marinated.
4. The easiest and fastest way to marinate chicken is to use spices mixed with oil. Combine several options for dried herbs into one composition, add olive, corn or vegetable oil, rub the carcass or its individual parts with the resulting mixture. After a couple of hours, send the dish to the oven for final cooking.
5. Pay close attention to adding salt. Of course, it is included in every type of marinade, but the sequence must be followed. Add crushed sea salt a quarter of an hour before sending the chicken to the oven. If you mix the product right away, the meat will become dry and tough.
6. The average carcass (purchased) weighs about 1.3-1.7 kg. Bake it for 1.5 hours at a temperature of 180-200 degrees. The structure of the meat will tell you about the readiness of the product: pierce the thigh with a fork, evaluate the color of the leaked liquid. If it is light - the chicken is ready, in cases where the shade is closer to red - wait another 20-30 minutes.
7. For maximum juiciness and fragrant chicken keep an eye on it at all stages of preparation. Baste the meat with the juices that come out during baking. Carry out such manipulations after 30-40 minutes after the start of cooking (sending to the oven). In the end, the product will acquire a golden crust, which will be pleasantly crunchy on the teeth.
8. To cook the carcass in its own juice, it is better to use special baking bags, food foil or a form that does not exceed the volume of the chicken in size. As it flows out, the heated liquid will begin to envelop the meat, making it tender and juicy.
9. If you decide to bake chicken with a side dish, do not forget to stir it too. At the same time, during the release of juice, distribute the liquid throughout the dish. As for the location of the garnish, place it on top of or next to the carcass. As an addition to meat, potatoes, broccoli, eggplant, etc. are usually used.
10. As can be understood from the above, chicken juice makes the dish tender and soft. When baking chicken in food foil, make sure that the carcass is tightly wrapped. At the same time, place the chicken with the seams up, avoiding the leakage of the composition.

How to choose spices

Preparing chicken marinade important role play the spices used. Choose the components you like, feel free to use them in moderation.

1. Turmeric. For the most part, the product is distributed in Eastern countries, but he also found his consumer in Russia. Spices give the dish refined taste but turmeric should be used in small amounts. Apart from bright aroma The chicken will turn golden brown.
2. Pepper. You can add both ground black and chili pepper to the marinade. The first option is considered universal, it is added to almost every dish. The second is more capricious, spicy, it must be used in doses, giving the meat a Mexican touch.
3. Fragrant herbs. Spices of this kind include thyme, sage, mint, marjoram, rosemary, basil. If desired, it is allowed to use herbs as an independent product or mix them together, creating a unique mix. If you're creating your own composition, consider adding dried ginger or coriander as well.
4. Nutmeg. Housewives successfully add seasoning when they complement the chicken with potatoes and mushrooms. It is these products that go well with nutmeg and delicate creamy saucein which mushrooms are cooked.
5. Curry. The option is suitable for marinating chicken on the grill or in the oven. Curry is not a homogeneous component, but a bright mixture. The seasoning includes cumin, mustard, nutmeg, coriander, and red/chili peppers. For this reason, it is recommended to read the label regarding the amount to be used before starting preparation.

How to marinate chicken

Regardless of the method of preparing the marinade, choose the option of roasting chicken. The most common is the use of foil, a baking sleeve, a special shape.

Marinade with lemon zest

• chicken - 1 pc.
• lemon - 2 pcs.
• thyme
• ground black pepper

1. Remove the zest from the first lemon, make 6-8 deep holes in the second fruit with a knife so that the juice comes out.
2. Wash the chicken in cold, preferably melted water, and pat dry with paper towels or towels.
3. Grate the peel of the first lemon on a grater with a fine section, add thyme, salt and black pepper to it, mix. Lubricate the resulting composition of the chicken carcass both inside and out.
4. Place in the belly the lemon in which you have made holes with a knife. Sew the chicken with string to keep the juices from leaking out while cooking.
5. Preheat the oven to 190-200 degrees, place the chicken in a roasting bag, send for 1 hour 20 minutes before the final cooking.
6. During the entire cooking process, do not remove the chicken from the baking sleeve. If you decide to bake it in a glass form, spray the carcass with lemon juice, which will begin to stand out during the heat treatment.
7. Continue cooking until the chicken has a distinct golden hue.

Important! If you do not want the final product to have a characteristic citrus flavor, do not rub the carcass with lemon zest. At the same time, put half a citrus inside, and not a whole fruit.

Soy sauce marinade

• soy sauce - 35 ml.
• liquid honey - 75 gr.
• corn or vegetable oil - 110 ml.
• coriander - 1 gr.
• basil - 1 gr.
• black pepper - on the tip of a knife

1. Pour the soy sauce into a deep bowl, heat the honey in the microwave and send it to the container. Add, add spices, mix.
2. Wash the chicken carcass, dry it with a towel, rub with marinade. In cases where you cook chicken in a special form, make 2 times more marinade to pour over meat during baking.
3. Without preheating the oven, send the product to cook for 1.5-2 hours at a temperature of 180-190 degrees. If desired, you can pierce holes with a fork in the breast and thighs of the carcass.

Sour cream marinade

• sour cream (fat content 20-25%) - 110 gr.
• olive or corn oil - 40 ml.
• chicken - 1 pc. (1.3-1.5 kg.)
• salt - to taste
• spices - optional

1. Mix into a homogeneous mixture fat sour cream, spices, natural oil and salt.
2. Rub the chicken carcass with the resulting mass, place it in a baking bag, make 4-5 holes with a sewing needle.
3. Preheat the oven, send the product to bake for 1 hour 15-20 minutes. Turn the carcass periodically so that it bakes evenly.
4. After the expiration date, do not rush to remove the meat from the oven, let it brew for about a quarter of an hour. Serve with baked potatoes and herbs.

Marinade with garlic

• garlic - 7 teeth
• chicken - 1 pc.
• sour cream or mayonnaise (fat content 20-30%) - 120 gr.
• paprika - 3 gr.
• curry powder - 2 gr.
• salt and pepper - to taste

1. Pass 4 cloves of garlic through a press, combine it with paprika, curry, pepper and salt. Rub the chicken with the resulting composition, refrigerate for 1 hour.
2. Cut the remaining 3 garlic cloves into thin slices, place inside the chicken and sew up the carcass. Wrap the meat in foil and place seam side up on a baking sheet.
3. Preheat the oven, bake at 200 degrees for 1 hour. After the specified period, turn off the stove, leave the chicken in the oven for another half hour.

It is not difficult to prepare chicken marinade if you have sufficient knowledge regarding technology. Bake the carcass at a temperature of 190-200 degrees, experiment with spices. Consider soy sauce, garlic, sour cream, or lemon zest.

Video: how to cook delicious chicken in the oven

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

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

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

Marinated chicken - the basic principles of cooking marinated chicken dishes

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

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

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

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

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

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

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

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

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

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

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

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

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

Ingredients:

800 grams of chicken fillet;

Half a liter of kefir 2.5% or less fat;

One head of sweet onion;

Two cloves of garlic;

Dill, dried seeds;

Black pepper whole peas;

Lavrushka, one leaf.

Cooking method:

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

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

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

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

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

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

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

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

Ingredients:

One kilogram of chicken drumsticks;

Two glasses of kefir, low-fat;

1 tsp spices for poultry;

10 grams of finely ground salt.

Cooking method:

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

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

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

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

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

Marinated chicken shashlik in kefir, on coals

Ingredients per kilogram of chilled chicken legs:

Six medium-sized heads of sweet onions;

250 ml of kefir;

Four cloves of "sharp", fresh garlic;

1/2 tsp nutmeg powder;

1/3 part tsp manually ground black;

Two pinches of curry.

Cooking method:

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

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

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

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

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

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

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

Ingredients:

Chicken carcass, chilled;

Half a glass of mayonnaise;

a teaspoon of mustard;

75 ml soy sauce, you can mushroom;

Three cloves of garlic.

For filling:

Full, without a slide, a glass of rice;

One chicken cube;

Small bulb;

Five tangerine slices;

Seven dried barberries.

Cooking method:

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

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

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

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

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

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

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

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

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

Ingredients:

Two kilograms of chicken fillet;

Kilogram underline;

1 kg of white onion;

800 grams of very ripe, not greenhouse tomatoes;

Liter of tomato juice;

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

six sprigs of rosemary;

A small bunch of fresh herbs to taste;

Two leaves of lavrushka;

A small pinch of paprika;

Red hot pepper on the tip of a knife;

Coarse garden salt and coarsely ground black pepper to taste.

Cooking method:

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

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

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

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

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

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

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

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

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

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

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

Marinated Tropicanka Chicken in Lime Marinade

Ingredients:

Five small chicken thighs;

Three limes;

Two tables. spoons of sweet cream butter;

One st. l. purified sunflower oil;

50 grams of honey;

Half a teaspoon of cumin, dried;

Taste fine salt and hand-ground black pepper.

Cooking method:

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

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

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

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

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

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

Spicy stew, marinated chicken in soy, classic sauce

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

Ingredients:

Half a chicken, weighing 800 grams;

150 ml light soy sauce;

60 grams of honey, liquid;

5 st. l. ketchup;

70 ml of light beer;

One orange, large;

A pinch of ground pepper "Spark";

Two pinches of paprika;

Five cloves of garlic;

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

Cooking method:

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

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

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

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

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

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

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

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

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

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

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

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

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

A good marinade can improve the taste and aroma of any meat, making it more tender and juicy, and chicken is no exception. It's hard to believe, but a good marinade can make chicken 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, mustard marinades are best combined with chicken. citrus marinades, marinades with the addition of honey, marinades based on fermented milk products, tomato marinades and marinades using wine. If you really want exotic, marinating chicken in coconut milk will inhale the aroma of the tropics into it. Marinade for chicken - great way enrich the taste of meat, making it at your discretion sweet-spicy, soft-creamy, with sourness or with a “light”.

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

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

Simple chicken marinade with mayonnaise and onions

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

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

Mustard marinade for chicken with honey

Ingredients:
1/3 cup mustard
1/4 cup honey
1 tablespoon vegetable oil
1/2 teaspoon ground paprika
1/2 teaspoon turmeric
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon chili pepper
1/4 teaspoon ground ginger
700-800 g chicken meat

Cooking:
In a large bowl, mix all ingredients for the marinade. Put the chicken meat in the marinade and mix thoroughly with your hands. Cover bowl with plastic wrap and refrigerate for at least 1 hour or overnight.

Apple marinade with mustard and garlic

Ingredients:
1/2 cup apple juice or cider
1/4 cup apple cider vinegar
1/4 cup grainy mustard
2 tablespoons vegetable or olive oil
1 tablespoon sugar
4 garlic cloves
salt and ground black pepper to taste
700-800 g chicken meat

Cooking:
Pass the garlic through a press and combine all the ingredients for the marinade in a bowl. Pour the chicken with the resulting marinade, cover the bowl and refrigerate for 4 hours.

Asian Style Soy Sauce Chicken Marinade

Ingredients:
1/2 cup soy sauce
1/4 cup sugar
60 g ginger
2 garlic cloves
2 teaspoons vegetable oil
1 teaspoon ground black pepper
500 g chicken meat

Cooking:
Finely chop the ginger, pass the garlic through a press. Mix all the ingredients for the marinade and marinate the chicken in it for a period of 2 to 4 hours.

Soy marinade with honey

Ingredients:
1 glass of vegetable oil
1/2 cup soy sauce
1/3 cup honey (or more to taste)
1/4 cup lemon juice
3 large garlic cloves

1 pinch chili pepper (optional)
1 kg chicken meat

Cooking:
In a bowl, mix the oil with soy sauce, honey, lemon juice, minced garlic, black pepper and chili. Place the chicken in a bowl and toss until the chicken is evenly coated in the marinade. Cover the bowl and place in the refrigerator for 3-4 hours.

Kefir marinade for chicken with garlic

Ingredients:
1.5 cups of kefir
3-4 garlic cloves
2 teaspoons dried oregano
1 teaspoon cumin (optional)
1 teaspoon salt
1 kg chicken meat

Cooking:
Pass garlic through a press and add to kefir along with vegetable oil, oregano, cumin and salt. Marinate the chicken in the mixture for 8 to 24 hours.

spicy marinade with rosemary

Ingredients:
1/2 cup balsamic vinegar, wine vinegar, or apple cider vinegar
1/4 cup soy sauce
1/3 cup lemon juice
3/4 cup sugar
2 tablespoons mustard
2 teaspoons dried rosemary
2 teaspoons garlic powder
1 teaspoon salt
1.5 kg chicken meat

Cooking:
Mix all ingredients for the marinade. Place the chicken in a resealable plastic bag, pour over the marinade, close the bag and shake well. Marinate the chicken for 4 to 24 hours in the refrigerator, but if you have limited time, the chicken will perfectly absorb the marinade after 30 minutes. During marinating, the package with chicken is recommended to be turned over periodically.
This marinade can also be used to make a delicious chicken sauce by simmering until thickened. An important rule at the same time - in no case do not use the marinade in which the chicken was in the preparation of the sauce. Either set aside half a cup of the prepared marinade for future sauce, or increase the amount of ingredients when cooking if you need more sauce.

Beer marinade with onion and cumin

Ingredients:
1 1/2 glasses of beer
1/2 cup vegetable or olive oil
1 bulb
5 garlic cloves
1 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon paprika
1/2 teaspoon cumin
1/4 teaspoon chili pepper
1/2 bunch fresh parsley
2 kg chicken

Cooking:
Pour oil into a bowl. Mix salt, black pepper, paprika, cumin and chili pepper, add spices to the oil. Add chopped or minced garlic, chopped onion and chopped parsley. Mix everything well, then slowly pour the beer into the bowl.
Pour the marinade over the chicken placed in a resealable plastic bag. Shake the bag well so that the whole chicken is completely covered with marinade. Place the bag in the refrigerator for 1 hour or overnight.

Orange marinade with tomato paste and oregano

Ingredients:
5 tablespoons orange juice
2 tablespoons vegetable oil
1 tablespoon orange peel
1 tablespoon tomato paste
1 tablespoon turmeric
1 teaspoon dried oregano
1/2 teaspoon salt
1/2 teaspoon ground black pepper
500 g chicken meat

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

Lemon Garlic Pepper Marinade

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

Cooking:
In a large bowl, mix the lemon zest, oil, minced or pressed garlic, pepper and salt. Place the chicken in a bowl, stir to evenly coat the meat with the marinade, and leave to marinate in the refrigerator for 4 hours or overnight.

Wine marinade with onions

Ingredients:
1 glass of dry white wine
1/4 cup lemon juice
1 small onion
1/2 teaspoon salt
a few sprigs of dill or parsley
500 g chicken meat

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

Tomato marinade with onions and herbs

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

Cooking:
Pour into a bowl tomato juice. 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! Enjoy your meal!

I will tell you little secrets of cooking kebabs in this article. I very rarely make kebabs from meat. I find chicken to be quicker to cook and also lighter. Indeed, in the heat, you don’t want to fill your stomach with heavy and hard to digest food.

Important!!! I would like to remind you, dear readers of the blog, never buy marinated kebabs. This is the destiny of men's companies that do not care about their health (just to chew something for beer).

As a product technologist Catering I will say that in the production of supermarkets they marinate what begins to deteriorate. in the program "Test Purchase", there was a barbecue theme. As a result, it turned out that not a single large company passed the test for the quality of the prepared semi-finished product.

Some brands of kebabs mixed spoiled meat with a fresh product, therefore, E. coli, the source of all poisoning, was planted in the meat, and some added to the meat (for example, Mikoyan), chemical compounds not indicated on the package, and in such a horse quantity ... I hope I discouraged you from buying kebabs, so let's start cooking.

The most delicious chicken skewers in mayonnaise

Compound:
Hams (shins, thighs) - 2 kg.
Salt pepper
Cinnamon (Don't be surprised! Very tasty!)
Garlic - 1 head
Turnip onion - 3 pieces
Lemon - 1 piece
Mayonnaise - 1 pack

If you want to add vegetables to the barbecue, you can use:
Zucchini
Eggplant
Champignons
bell pepper
Tomatoes (preferably small and whole)

Cooking:

1. We cut the ham into small pieces (on the thigh and drumstick). A little salt and pepper. Next, dust each piece with cinnamon.

2. Coarsely chop the garlic, wipe and stuff each piece (we insert the garlic under the skin and into small cuts in the poultry meat). Drizzle the juice of a whole lemon over the chicken.

3. Onion cut into large rings, 7 mm thick.

4. Add mayonnaise to the chicken, spreading each piece. We spread it in a pan, alternating with layers of onions.

5. We cover the pan with a lid and set to marinate for at least 4 hours, and preferably overnight.

6. If you want to use vegetables, then it is also better to marinate them, for 2 hours. Coarsely chop the vegetables, sprinkle with vegetable oil and lemon juice, salt and pepper and add finely chopped garlic.

7. Shish kebab can be fried either on a skewer or on a grill. If you are making barbecue with vegetables, then it is still better to use skewers, stringing meat and vegetables in turn.

8. Chicken shish kebab in mayonnaise with spices is fried on coals, as soon as a fire appears, we immediately extinguish it. During frying, pour the kebab with marinade and turn over.

9. The readiness of the kebab is very easy to check. We pierce it with a knife and when pressed, transparent juice should come out. We will also look at the meat next to the bone, if blood appears, then it still requires readiness.

With this recipe, you You will definitely get a delicious skewers of chicken with mayonnaise!!! There are a few more mayonnaise marinades that are great too!

Variants of delicious chicken skewers in mayonnaise.

In the barbecue marinade, spices and spices are very important, but you should not add more than three types, otherwise they will simply kill each other. Here are more kebab marinade options that I really liked when I cooked them.

1. Great option - adding to the marinade Georgian adjika (sold in shops) and dried basil. Then the recipe will change. Instead of cinnamon, use basil, but add a teaspoon of such adjika to mayonnaise, and then add it to the prepared chicken (see recipe above).

2. Instead of adjika, you can also add one or two tablespoons to mayonnaise. mustard . The chicken also takes on an interesting flavor.

3 . Or add to mayonnaise soy sauce, just not too much so that the marinade does not turn out to be too liquid.

Use this cooking technology. Spread each piece with spices and garlic. If everything is mixed in one heap, then the meat will not turn out so fragrant (checked personally !!!). Enjoy your meal!

Most hostesses consider oven-baked chicken to be the perfect solution for holiday table or weekend menu. The combination of ease of preparation and excellent taste has long made this dish a favorite for almost every family. To prevent the bird from cooking the same way, change the chicken marinade in the oven each time. find out more recipes how to use spices to make meat poultry it came out juicy and juicy.

How to marinate chicken for roasting in the oven

What needs to be done so that the cooked dish is not only fragrant and attractive in appearance, but also becomes unsurpassed in taste? A few little secrets of marinade preparation will help ensure that dietary poultry meat baked in a hot oven is juicy and tender. This information is useful to any hostess, both beginners and experienced. Remember a few basic rules for cooking chicken:

• Chicken meat should be perfectly fresh, slightly chilled, without prior freezing. The remains of feathers on the skin are unacceptable.
• Marinating time depends on the weight of the carcass or portioned pieces of meat. It is better to marinate a whole bird for several hours (up to 8), be sure to put it in a cool place. Small pieces are marinated for 1-3 hours.
• The correct addition of salt will help to avoid the stiffness of the meat. Marinated chicken is never salted on initial stage soaking with the mixture, it is better to do this 5-10 minutes before it goes to hot oven. Keep in mind that some marinades already contain salt in their composition: where soy sauce appears, additional salt is excluded.

When preparing marinade for chicken in the oven, the following spices are suitable:

• Paprika red, black ground. They give a special piquancy and dosed sharpness. Used in all marinades.
• Turmeric, curry. Indian spices, when added, the chicken acquires not only a specific interesting taste, but also becomes covered with a beautiful golden crust.
• Nutmeg. The spice will go well if the bird is baked with mushrooms and cheese. Enhances the bright taste of each component.
• Herb sage, basil, thyme, rosemary. Herbs are used both dried and fresh, as an additional component to the marinade. With the addition of herbs, the meat acquires an interesting shade of taste.

Marinade step by step recipes

A variety of cooked delicious chicken marinades in the oven will help you experience new taste sensations. According to the same recipes, marinated poultry can be grilled, additionally using tomato ketchup. Poultry meat cooked on a barbecue, seasoned not only with a marinade mixture and spices, but also with smoke, will not leave anyone indifferent. Check out the most interesting recipes how to cook marinated chicken.

With soy sauce

Ingredients per serving:

• soy sauce - 1 tbsp. l.;
• good vegetable oil (olive, a mixture of sunflower with it, corn) - 3 tbsp. l.;
• ground black pepper, basil, coriander - in a spoon (tea).

Cooking:

1. Combine oil and soy product shake well several times.
2. Use your favorite spices, also mix, leave for a couple of minutes so that they give up their flavor.
3. Place chicken meat inside the container for 1-2 hours without a refrigerator.
4. Spread the chicken pieces on a baking sheet, pour the rest of the marinade on top of the meat.

Marinade for chicken fillet

Classic and beloved by housewives in different countries compound. For him, take without violating the proportions:

• mustard (spicy, Dijon, honey) - 25-30 g;
• sour cream (10-15% fatter is not worth it) - 40-50 g;
• soy sauce without flavors - 50-65 ml.

Cooking:

1. Mix all marinade ingredients well with a whisk.
2. Cut the chicken breast into portions and put in the mixture for an hour.
3. Salt does not need to be added.
4. After baking, the chicken fillet is not spicy with a delicate taste.

With honey

Sweet spicy composition, prepare for it in advance:

• natural honey (liquid) - 2 tbsp. l.;
• lemon juice - 1 pc.;
• sour cream or mayonnaise low content fat - 2 tablespoons (tablespoons);
• a mixture of ground peppers - 1 teaspoon (tea).

Cooking:

1. Squeeze the juice of one lemon into a container.
2. Honey, if it is very thick, warm a little, add to the juice.
3. After adding sour cream (mayonnaise), salt to taste, peppers, mix everything intensively.
4. An hour and a half is enough to soak the meat with a sour cream-honey mixture.

With vinegar

The sour taste will not harm the chicken, it will make the meat more tender. Use natural products:

• apple or wine vinegar and water - 100 g each;
• ground pepper (black, red) - 0.5 tsp each;
• dried Provence herbs - 2 tsp;
• vegetable oil - 2 tbsp. l.

Cooking:

1. Mix equal proportions of water and vinegar.
2. Add spices, mix.
3. Put the chicken in vinegar marinade for 2.5-3 hours, pressing down on top for oppression.
4. Before sending to the oven, grease the surface of the meat with oil.

From sour cream

Delicate marinade from a fermented milk product, for it you need:

• sour cream (preferably low-fat) - 200-250 ml;
• curry seasoning, ground paprika - to taste;
• onion - 2-3 pcs.

Cooking:

1. Peel the onion, cut into half rings or slices.
2. Mix sour cream with seasonings, onions, add a little salt.
3. Immerse the chicken pieces in the sour cream marinade for 15-20 hours, sending the container to the refrigerator shelf.

from mayonnaise

It is believed that mayonnaise is harmful, but in this marinade it will play an excellent role by softening the meat. You will need:

• low-fat mayonnaise - 100-130 g;
• garlic - 2-3 cloves;
• seasonings, salt (a little) - to taste.

Cooking:

1. Peel the garlic and squeeze through the garlic press, mixing with salt and spices that you prefer.
2. Add mayonnaise to a bowl and mix everything.
3. Marinate at room temperature for up to two hours, at a reduced refrigerator temperature to 2-6 degrees, you can leave a bowl of chicken and marinade for up to 8-10 hours.

with mustard

Wine mustard mix will turn the chicken into a masterpiece culinary arts. Take:

• mustard - 1 tablespoon;
• dry white wine - 200-220 ml;
• ground pepper black, red, pink - only one and a half teaspoons;
• olive oil first spin - 2 tbsp. l.

Cooking:

1. Coat the chicken carcass or portioned pieces with mustard and let stand for 10-15 minutes.
2. Combine white wine, oil, spices, shake.
3. Put the mustard chicken in the marinade mixture for 1-1.5 hours.

On kefir for chicken

A delicate taste of meat is guaranteed, for the marinade you need to have:

• fat-free kefir - 2 cups;
• lemon - 1 pc.;
• onion - 1 head;
• garlic - 3-4 cloves;
• thyme, salt, ground black pepper - 1 tsp each.

Cooking:

1. Pieces of chicken (legs, thighs, wings, breast) or a whole carcass stuffed with garlic, cut into thin long pieces.
2. Squeeze the juice of half a lemon, mix it with salt, spices.
3. Add all the ingredients to kefir, put the chicken there.
4. For the best taste, pickling should last at least 6-10 hours (depending on the size of the servings) on the shelf of the refrigerator.

Video recipes for delicious chicken marinades

To prepare a marinade for chicken skewers, and then bake the meat on the grill or cook the carcass in the kitchen in the oven, you do not need a lot of knowledge and skills. lightweight, affordable, quick recipes compiling delicious marinade mixtures, including dietary ones, are offered in the video. They will help diversify everyday and festive chicken dishes hostesses.

Original components such as honey, juice and zest of various citrus fruits, herbs (Provencal, Italian), garlic and pepper mixtures, when combined in different versions, give unique aromas and rich taste. Adding onion, soy sauce to the marinade mixture helps to make the meat tender and soft, reducing cooking time to a minimum. Watch the video carefully and try it out wonderful recipes cooking chicken different ways.

Spicy marinade for caramelized chicken

Marinade for chicken wings

With orange peel

Easy Marinade Recipe