In the modern pace of life, it is rarely possible to find time to prepare delicious food; more and more often we eat convenience foods and fast food. A whole chicken baked in the oven will not take much time; our step-by-step recipe with photos will tell you in detail how to marinate and cook delicious chicken. Now, when you decide to fry semi-finished products instead of aromatic meat, remember this wonderful dish and cook it with pleasure.
Baking a whole chicken in the oven is not difficult; preparing such a dish is a pleasure. Ideally, we will need a whole domestic chicken for cooking, but if getting such a bird carcass is problematic for you, then a small broiler chicken, which can be bought at any store, will do.
Calorie content of chicken baked in the oven
The calorie content and nutritional value of a whole chicken baked in a roasting pan or oven are calculated per 100 grams of the finished dish. The data given in the table is indicative.
How to deliciously cook a whole chicken in the oven
Most often, roasted whole chicken in the oven is prepared for the holiday table. This dish is ideal for New Year and Christmas holidays. In the recipe presented, we have somewhat simplified the cooking process and made the dish more versatile; this chicken can be prepared on a regular day.
Ingredients:
- Chicken (broiler carcass, domestic) - 2 kg.
- Seasoning for chicken - 0.5 tbsp. l.
- Salt - 0.5 tbsp. l.
- Vegetable oil - 2 tbsp. l.
- Garlic - 3 cloves.
You can cook a whole chicken in either an electric or gas oven, but for this it is better to take a chilled chicken carcass. Ideally, having it already gutted and ready to fry will save you time.
The seasoning can be anything, but it consists only of natural ingredients and does not contain salt.
Delicious marinade. How to marinate a whole chicken for roasting
To make a whole chicken baked in the oven delicious, you must first marinate it. It is a properly prepared marinade that will largely determine the taste of the dish. Now we will tell you how to prepare a simple marinade and marinate a whole chicken for further frying in the oven.
You need to marinate the bird carcass for at least 3 hours, ideally if you leave it in the refrigerator overnight. During this time, the marinade will completely saturate the chicken with its aroma and taste and the dish will turn out more juicy.
Chicken: it is better to buy a fatty homemade broiler, it tastes better and after frying it will not lose much weight. If this is not possible, you should buy chilled chicken, but not frozen.
Step 1.
First you need to make the marinade. To do this, mix a couple of tablespoons of vegetable oil, a tablespoon of seasoning and salt, a couple of chopped heads of garlic and stir.
Step 2.
Wash the carcass, remove feathers and pads, if any.
Step 3.
Dry lightly and cut into the brisket. A whole chicken fried in this way will be completely cooked, eliminating the need to serve raw meat.
Carefully coat the carcass on all sides with coating, return to its original shape and place in a bowl.
Cover the bowl with cling film and refrigerate for several hours. The taste will be better if you let the meat sit for at least overnight.
How long to bake marinated chicken in the oven
After our chicken has been marinated, we can continue cooking. And the next step will be preparing to put it in the oven. But how long does it take to bake a whole chicken weighing 1.5 - 2 kg? It will be cooked in the oven for at least 1 hour at 180 degrees.
Step 4.
Grease a baking sheet with vegetable oil and place the chicken carcass on it, cut side down, as shown in the photo.
The spring May holidays are just around the corner. And according to tradition, we always associate them with the opening of the summer season and the preparation of barbecue. What can it be prepared from - pork, lamb, fish and, of course, chicken.
The advantage of chicken meat is that it is softer and more tender. It also pickles and cooks faster. It is also considered more dietary, especially if it is made from fillet.
Chicken has soft and tender meat, and requires virtually no pre-processing, especially for additional softening of the pulp. And basically, marinades are used to add additional flavor tones, as well as to preserve all the beneficial properties and juiciness during frying.
In order to do this, very simple ingredients are used, such as salt, pepper, onion and mineral water, for example. But there are also more complex variations, including many different spices, lemon zest, saffron, various sauces and fermented milk products such as sour cream, kefir, ayran.
Nowadays, ready-made meat for barbecue can be purchased in the store, but home-cooked meat cannot be compared with any store-bought equivalent. After all, you can add everything you love to it - various favorite spices, flavorings. And you will know for sure what is in the composition and what quality it is. This is why everyone strives to prepare their own marinade for meat.
You can fry it either over charcoal on the grill or in the oven.
This is perhaps the most popular method I know of. In any case, most of my friends use this option.
And this is no coincidence; kefir has a moderately sour taste, which contributes to moderate softening of meat. And the fact that kefir is fatty and quite dense, envelops each piece of meat well and does not drip, allows you to retain all the juice inside, quickly fry it and get a beautiful golden brown crust.
That is, just an ideal marinade.
For cooking, you can use any parts of the chicken, but we will use chicken thighs. Their meat is not dry, and is also covered with skin. This will retain the juice inside the piece and give the meat a beautiful crispy golden brown crust.
We will need:
- chicken thighs - 2 kg
- kefir 3.2% fat - 500 ml
- onion - 1 kg
- parsley - bunch
- spices - any for barbecue or chicken - 1.5 - 2 tbsp. spoons
- salt, pepper - to taste
Preparation:
1. Wash the meat and dry it with paper towels.
2. Cut the onion into thin half rings. Try to cut it as thin as possible, so it will more deeply saturate each piece of meat with its juice.
3. Place the chicken in a large container and sprinkle with lightly crushed onion in your hands. Stir and crush the onion a little extra.
4. Pour kefir. In principle, it can be used in any fat content. But I usually buy 3.2% fat. This kefir tastes better on its own, which means the marinade from it turns out to be the most delicious.
5. Add spices. You can also add any spices, including ready-made barbecue spices. It’s good if they contain thyme, or rosemary, or savory, they will give a pleasant aroma to the dish. You can add ground coriander; along with cumin, it is a favorite Asian spice.
I also always add at least a pinch of ground ginger, I love the zesty flavor. In addition, meat using it always turns out softer and tastier.
To get a beautiful, golden brown crust, you can add a little turmeric or paprika. But these are just useful tips; add the spices that you like best. They will need a total volume of approximately 2 - 2.5 tablespoons.
6. Add a teaspoon of salt and pepper to taste.
7. Chop and add parsley. There is no need to cut it very finely; later you will need to remove it so that it does not burn when frying the meat. Mix and press down well with your hand. Cover the top with a flat plate and press down lightly so that the marinade covers every piece of our chicken.
8. The pieces are large, so let’s leave them to marinate for 3 - 4 hours. It is advisable not to leave them in the sun; it is best to place the container with meat in a cool place.
9. Thread the pieces onto skewers or place on a wire rack. You can cook in any suggested way. Carefully remove pieces of onion and herbs from the meat.
10. Fry until cooked and a beautiful golden brown crust appears, about 25-30 minutes. Make sure that the flames do not burst out and burn the tender juicy meat.
11. Serve the finished kebab with chopped onions; you can pre-marinate it. You can also sprinkle with fresh herbs.
Using the same recipe, you can cook shish kebab using mineral water. The only change is that instead of kefir we use any carbonated mineral water.
The rest of the recipe remains unchanged.
With mayonnaise and garlic
This is another one of the most popular marinade options. And most likely everyone knows how to cook it. In essence, it is very similar to the previous recipe. You could even say that you can leave everything in it unchanged, just add mayonnaise instead of kefir and that’s it, we’ll get a completely different taste.
We will need:
- chicken - 1 piece
- garlic - 1 head
- mayonnaise - 100 ml
- salt, pepper - to taste
- spices - for chicken
Preparation:
According to this recipe, we will cook the shashlik on a grill in large pieces.
1. Wash the chicken and cut into 6 - 8 pieces.
2. Peel the garlic and cut lengthwise into thin slices. Combine spices with salt, pepper and mayonnaise. You can use any spices you like.
3. Place the garlic slices under the chicken skin.
4. Then coat the pieces with mayonnaise mixture.
5. Place the pieces in a suitable container and leave for an hour and a half.
6. Then place the meat on the grill and fry over hot coals until cooked. The finished kebab will be ruddy, aromatic and very tasty.
Serve and eat with pleasure.
I have come across the opinion that it is not advisable to cook chicken kebab with mayonnaise, due to the fact that it contains a lot of fat. And with strong heating, many harmful substances are released.
Whether this is true or not, one can only guess. But a recipe for such a marinade exists, and I am describing it. Therefore, whether to cook shish kebab in this version or not, everyone will decide for themselves.
Marinade with vinegar and onions
This option for preparing meat for frying is currently very controversial. There is an opinion that using vinegar makes meat tough and tasteless. Therefore, this option was replaced by more gentle methods using sour cream, mayonnaise, kefir and other, less aggressive ingredients.
But in principle, if you are not overzealous with the amount and percentage of vinegar, you can get quite tasty, soft and juicy kebab.
Therefore, we will not ignore this method, and we will prepare chicken using it. I would recommend it for larger pieces of chicken, such as thighs, or drumsticks. That is, when the meat is on a large bone and of a sufficiently large size. As a rule, I don’t use this option for breasts and fillets.
You can also use this recipe if it’s too hot outside and you need to transport the meat to the dacha in the heat. Although, in my opinion, it is better to transport a whole chicken and marinate it on the spot.
We will need:
- chicken – 2 kg
- onion - 1 kg
- ground red pepper - 0.5 teaspoon
- ground black pepper - 0.5 teaspoon
- salt - 1.5 teaspoons
- bay leaf - 1 -2 pcs
- spices - to taste
- apple or wine vinegar - 100 ml
Preparation:
For barbecue, you can use a whole chicken and cut it into pieces. Or buy thighs or shins and use them.
You can fry on a grill or skewers, whichever you prefer.
1. If you use chicken, wash it and cut it into approximately equal pieces. Adjust their size depending on the frying method you choose.
2. Peel the onion and cut into very thin half rings. Place it in the bowl in which we will marinate. Sprinkle with salt and squeeze until juice appears.
3. Place chicken pieces on top and stir.
4. Add spices, approximately 2 - 2.5 teaspoons. You can use them according to your taste; ready-made ones, which can be bought at any store, are suitable. Add also bay leaf and pepper. Mix everything.
5. Pour in apple cider vinegar. You can also use regular vinegar 6 or 9%, but in this case, it is better to dilute it with a small amount of water. Thoroughly mix the meat with the marinade, press down with your hands, then cover with a lid.
6. Leave to infuse. It will be enough to lie down for 1 hour, in exceptional cases two hours. Not worth it anymore.
7. Fry the meat as usual until cooked and golden brown.
Marinade with soy sauce
Any part of chicken meat is also suitable for this kebab. Therefore, I leave the choice to you.
We will need:
- chicken – 2 kg
- onion - 700 gr
- soy sauce - 4 - 5 tbsp. spoons
- olive oil - 4 tbsp. spoons
- lemon juice - 4 tbsp. spoons
- garlic - 2 cloves
- pepper - to taste
Preparation:
1. Wash the chicken and cut into pieces if it is whole. Try to cut it in such a way that they are all approximately the same size. This is necessary for uniform marinating and frying of the pieces.
And if it is possible to cook, for example, from thighs or drumsticks, then this will be just perfect. Here all the parts are already the same size.
If you want the kebab to be more dietary, you can remove the skin from each piece. By the way, in this case the marinade will better saturate all the pieces.
2. Cut the onion into thin half rings. Chop the garlic.
3. Mix soy sauce with lemon juice and pepper. In the recipe I did not indicate that you need to use spices and salt. The fact is that soy sauce is already quite salty, so there is no need to add it.
Spices, in my opinion, are also not needed here, all ingredients have their own taste and smell, and they will be quite enough to get an excellent result.
Although, if you wish, you can add spices to your taste.
4. Prepare a container in which we will cook the meat. Place chicken pieces in it and pour oil over it. If you don’t have olive oil, you can use regular, odorless vegetable oil.
Stir in the meat so that each piece is coated with oil.
5. Chop the onion with your hands, pressing on it so that it releases the juice. You can mash the onion in a separate bowl, and then mix it with the meat and stir.
6. And the last step is to pour out the prepared marinade. Mix everything and leave for 2 - 3 hours in a cool place.
During this time, you can stir the contents a couple of times so that each piece is better saturated with juice.
7. Thread the meat onto skewers or place on a grill. Thoroughly peel the onion pieces.
8. Fry on hot coals for 20 - 25 minutes, periodically turning the meat and not allowing the flames to flare up.
The finished kebab will be covered with a beautiful golden brown crust, will be soft, juicy and tasty.
With soy sauce and honey
According to this recipe, we will prepare chicken kebab also using soy sauce, but we will add new honey notes, thanks to which the meat will get a completely different taste.
We will need:
- chicken – 700 gr
- soy sauce - 1 tbsp. spoon
- light honey - 1 tbsp. spoon
- lemon juice - 1 teaspoon
- zest from half a lemon
- paprika, turmeric - 0.5 teaspoon each
- spices for chicken - optional
Preparation:
1. Rinse the meat and dry it with paper towels. Cut into portions.
2. To prepare, mix soy sauce, honey and lemon juice. Remove the zest from half the lemon and add it to the liquid mixture. You only need to remove the yellow part of the zest. The white part is bitter and the meat may taste bitter.
3. Add turmeric and paprika, these spices will add a beautiful color to the finished meat.
You can add spices as desired. But I don’t add it, since all the ingredients are already quite strong in taste and smell.
4. Pour the resulting marinade over the meat and rub it into the pulp. Leave to infuse for 30 minutes.
5. Then thread onto skewers and fry over hot coals until cooked and a beautiful golden brown crust forms.
The sweet marinade penetrates the structure of the meat very well and it tastes absolutely amazing and unusual.
These cooking options are not used as often as sour ones, but if you want to experiment, then cook it, it will be unusual and tasty!
And if you add red pepper and mustard to a similar recipe, you can cook spicy chicken wings. I already have such a recipe in one of my articles. And if you are interested in such a recipe, then you will find its description there too.
How to cook delicious chicken with ketchup and olive oil
Another tasty option that allows you to get not only soft meat, but also a beautiful crispy crust.
We will need:
- chicken fillet – 1000 gr
- ketchup - 12 tbsp. spoons
- olive oil - 8 tbsp. spoons
- spices - paprika, thyme, dried ginger
- salt, pepper - to taste
Preparation:
This method can be used for any part of the chicken. But today we will use chicken fillet.
1. Wash the fillet and dry it with paper towels, then cut into fairly large pieces. Add oil and stir.
The oil will create a light film on the surface of the piece and will not allow the juice to leak out. In addition, thanks to it, the kebab will turn out with a beautiful golden brown crust.
2. Pepper the meat to taste. Add spices. You can use the ones you usually use. This is not particularly important. You can add a ready-made mixture for chicken kebabs, or just for chicken.
The only spice that I always add besides others is dried ground ginger. I like to add it to marinades for pork barbecue and any others. It gives a slight spice, piquancy and allows you to achieve softness of the meat.
If you like garlic taste, you can chop a couple of cloves of garlic and add that too.
3. Add ketchup and mix everything. You can also use any ketchup. Some people like it spicy, so add a spicy variety. Well, or the one that is in the refrigerator. Mix meat with all ingredients.
4. Leave for 30 minutes. This time will be enough for each piece to be saturated with juice and taste.
5. At the end of the allotted time, add salt. But not very much, ketchup already contains salt. Mix again and thread onto skewers.
6. Fry over coals on the grill. It is best to use coals from any fruit trees, or birch coals will also work.
Fry for about 15 minutes. The meat is tender and will cook quite quickly. While frying, drizzle with a little oil a couple of times. The chicken fillet itself is a bit dry, and in order to retain the juice inside and achieve a golden brown crust, this is what you will need to do.
7. Serve with chopped and pickled onions, fresh vegetables and ketchup. Eat with pleasure.
Chicken kebab with lime and herb marinade
We will need:
- chicken breasts - 2 pcs.
- large red onion - 1 pc.
- green or red bell pepper - 2 pcs.
- lime - 1 piece
- mint - 0.5 pcs
- cilantro - 0.5 pcs
- green onion - 4 feathers
- garlic - 2 cloves
- soy sauce - 2 tbsp. spoons
- olive oil - 2 tbsp. spoons
- chili sauce - 2 tbsp. spoons
- salt, pepper - to taste
Preparation:
1. Rinse the chicken breasts thoroughly, dry with paper towels, remove the skin, if desired, and cut into large cubes of approximately the same size.
2. Peel the bell pepper from seeds and remove the stalk. Cut into large squares, about the size of diced chicken.
3. Peel the onion and cut into large rings.
4. Place meat and vegetables in a bowl and stir.
5. Prepare the marinade. To do this, rinse the cilantro and mint and place in a blender bowl. Add chopped green onions and garlic.
Squeeze the juice from the lime into a blender bowl, add soy sauce, chili sauce, olive oil, salt and pepper.
6. Mix all the ingredients into a homogeneous mass and add it to the meat and vegetables. Stir until smooth. Leave to marinate in a cool place for 1 hour, or up to two hours.
7. Then thread onto skewers, alternating pieces of chicken, bell pepper and red onion.
8. Fry on hot coals for about 30 minutes. Make sure that the flame does not escape from the coals and does not burn the tender meat.
You can also fry in the oven.
Serve with fresh chopped onions and fresh or grilled vegetables.
As you may have noticed, the recipe uses cilantro. I know not everyone loves the smell of it. But this cannot be an obstacle and refusal of the prescription. You can use parsley instead of cilantro. And it will also be very tasty!
Spicy marinade for grilled chicken wings
We will need:
- chicken wings – 1 kg
- lemon - 1 pc.
- garlic - 3 cloves
- olive oil - 100 ml
- chili pepper - 2 pcs
- cumin - 1 tbsp. spoon
- turmeric - 1 tbsp. spoon
- ground coriander - 1 tbsp. spoon
- curry seasoning - 2 teaspoons
- salt - 0.5 tsp
Preparation:
1. Clean the chicken wings from any remaining feathers, rinse thoroughly and dry with paper towels.
2. Prepare the marinade. To do this, peel the garlic and chop it, passing it through a press. Peel the chili pepper, remove the stem and finely chop.
Peppers vary in bitterness, so see for yourself whether to add one pepper or two.
3. Rinse the lemon thoroughly, dry it and grate the zest, only the yellow part.
4. Mix olive oil, garlic, chili pepper, zest, all spices and salt.
5. Rub the wings with the resulting mixture, place in a convenient container and place the remaining marinade on top. Press down with your hand.
Leave in a cool place for 3 - 4 hours.
6. Grease the grill with oil and place the wings on it.
7. Fry over hot coals for about 20 minutes. 10 minutes on each side.
The finished wings will brown and become nice and crispy.
Chicken shashlik with sour cream marinade from Stalik Khankishiev,
But this interesting option is offered by the famous culinary specialist Stalik Khankishiev. The recipe uses orange zest, various spices, and even saffron. And this is no coincidence, because the recipe is Iranian.
Therefore, it is not at all simple, but with a mysterious oriental aroma and subtle sophistication.
Look quickly, this is real culinary art!
Well, did you like the recipe? Then take note of it quickly and prepare such a kebab to surprise everyone who is lucky enough to eat it.
How to marinate chicken for barbecue so that the meat is soft
And so, let’s summarize our review today. We looked at various methods of marinade for barbecue.
As you may have noticed, they are all divided into 4 main methods:
- sour
- sweet
- spicy
- neutral
"Sour" method
Chicken has soft and tender meat that does not require long aging in the marinade.
So, for example, if you need to quickly cook meat, then this is precisely what you need in an acidic environment, which makes it soft. These can be various fermented milk products - kefir, sour cream, ayran, yogurt, or sour juices - pomegranate, pineapple, apple and others. This category also includes ketchup or fresh tomatoes, and kebab always turns out soft with the addition of kiwi, lemon, lime or pineapple.
Acidic ingredients also include vinegar, wine vinegar, or apple cider vinegar. You need to be careful with them, as they greatly soften the meat. You should leave the meat in this marinade for only a short time, preferably no more than an hour.
Spices are widely used as additional ingredients. As a rule, these are various herbs with odors, such as savory, thyme, rosemary, marjoram, bay leaf, and also spices such as coriander, ginger, and a mixture of peppers. Paprika and turmeric are added for color, and saffron is added for color and aroma.
Onions are added to almost all marinades; they release juice and soak each piece, making it juicy.
In order for the meat to better retain its juices and look beautiful when cooked, olive or other vegetable oil is added, but odorless.
You can add mustard, honey, and a little sugar to the composition.
"Sweet" way
If the first method is used quite often in preparing barbecue, then the sweet one is used much less frequently.
As a rule, when you want something “like that”, something different, then you can use it.
The ingredients for such options are soy sauce, or soy sauce with honey or mustard. For piquancy, garlic and herbs are added.
For better taste and color, paprika and turmeric are used. And for the smell, lemon or orange zest, or citrus juice.
This marinade penetrates very well into the structure of the meat, saturates it with a new taste, and when finished, it acquires completely new taste properties. So, if you “fantasize” with the ingredients, you may not even understand what kind of meat we are eating. But it turns out delicious! The unusualness and piquancy captivate and make you return to such recipes again and again.
"Sharp" method
As a rule, such options are used if the meat is quite tough or is on the bone. Thus, such marinades are often used to prepare spicy wings.
Soy sauce is also used as ingredients, but chili pepper, garlic, mustard, our Russian, or French Dijon must be added.
Well, for a balanced taste, honey or sugar can be used. To prevent the meat from becoming tough, add vegetable oil. And for better aroma, add lemon juice or zest.
"Neutral" way
In fact, I don't know if such a category exists. But there are methods of marinade that do not fall under the previous descriptions.
For example, you can prepare a delicious kebab using mineral water, onions, spices, salt and pepper. . In today’s article, I did not repeat this recipe; if you are interested, you can follow the link and read how it is done, and why in this case the meat turns out soft and juicy.
You can also marinate without mineral water, simply using spices, salt, pepper and onions. This is the simplest of all methods.
- To make the meat juicy and tasty, try to use fresh or chilled chicken
- If your meat is frozen, then under no circumstances should you defrost it in water or in the microwave. A strong temperature change will tear the meat fibers and disrupt their structure. The kebab will turn out to be wadded and not tasty. Thaw chicken only at room temperature
- You need to cut the meat for shish kebab into equal pieces so that it is evenly marinated and fried.
- Do not marinate chicken meat for a long time, especially in acidic marinades. This is of no use. Typically, 30 minutes to 2 hours is enough time.
- I am not a fan of marinating chicken in mayonnaise. It is quite greasy and when heated, it releases carcinogenic substances that are not at all good for health.
- When you string the meat onto skewers or place it on the grill, be sure to remove the onions and herbs. When heated, they will burn, and this will harm the appearance of the meat and make it unsightly. In addition, their burning will make the kebab bitter, which will spoil the taste.
- For coals, use branches of fruit trees or birch. Their smoke has a pleasant smell. Do not use Christmas tree or pine, they have a resinous odor and bitter taste when burned.
- You need to fry the meat on hot coals. The heat should be sufficient for quick frying. If the kebab sits on the coals for a long time, the meat will dry out. If a fire breaks out on the coals every now and then, it will burn the meat on top and leave it raw inside.
- When frying meat, do not leave the grill. Insidious flames will break out every now and then and burn the meat. Prepare a bottle of water in advance to extinguish them
- if the coals are barely smoldering and there is not enough heat, wave over them special “swingers” for such cases so that the heat of the coals is sufficient. It is better to remove the meat from the grill at this moment.
- As a rule, you need to fry shish kebab for 15 to 30 minutes, depending on the cut pieces
- do everything with pleasure and good mood!
And just so that it always turns out tasty, soft and tender for everyone, today’s article will help.
Bon appetit!
A good marinade can improve the taste and aroma of any meat, making it more tender and juicy, and chicken is no exception. It's hard to believe, but a good marinade can make chicken even tastier than beef and pork. Do you have any doubts? Then our article is for you.
Chicken marinade is an integral component of cooking meat if you want it to be truly tasty and 100% soft. Moreover, using a new marinade each time, you will always get dishes that are different from each other, so you will certainly 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, citrus marinades, marinades with honey, marinades based on fermented milk products, tomato marinades and marinades with using wine. If you really want something exotic, marinating chicken in coconut milk will infuse it with the aroma of the tropics. Chicken marinade is a great way to enrich the taste of meat, making it sweet-spicy, tender-creamy, sour or “sparkly” at your discretion.
Chicken meat is very tender, so it usually does not involve the use of “aggressive” components in marinades, such as vinegar or fruits with high acidity. If they are added, then in limited quantities to give the meat certain flavor notes. Spices and herbs that go well with chicken include ground black pepper, paprika, turmeric, curry, cumin, ginger, oregano, basil, thyme and rosemary. The average marinating time for chicken is 2 to 4 hours. It is best to marinate a whole bird for about 8 hours, leaving it in the refrigerator overnight. The longer the chicken marinates, the more tender and juicy the meat will be. Marinades using soy sauce, which are so popular when preparing chicken, should be salted especially carefully, since the sauce already contains salt. Do not forget that the meat must be marinated in glass or enamel containers - aluminum and plastic are not suitable for such purposes.
Chicken marinade makes the meat incredibly tender and simply outrageously tasty, so it’s time to use the marinade recipes that Culinary Eden has compiled for you. The marinade recipes presented are perfect for both baking chicken in the oven and for cooking barbecue.
Simple marinade for chicken with mayonnaise and onions
Ingredients:
150 g mayonnaise,
2 large onions,
3-4 cloves of garlic (optional)
1 teaspoon salt,
1 kg of chicken meat.
Preparation:
Place chicken in a large bowl. Add mayonnaise, onion cut into rings or half rings, chopped or pressed garlic (if used), salt and pepper. Mix everything thoroughly with your hands, cover the bowl with plastic wrap and put in the refrigerator to marinate. The chicken will be ready to cook after 1 hour, but it is best to let the meat marinate for 5 hours or more.
Mustard chicken marinade 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.
Preparation:
In a large bowl, combine all marinade ingredients. Place chicken meat into the marinade and mix thoroughly with your hands. Cover the 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 cloves of garlic,
salt and ground black pepper to taste,
700-800 g chicken meat.
Preparation:
Pass the garlic through a press and combine all the ingredients for the marinade in a bowl. Pour the resulting marinade over the chicken, 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.
Preparation:
Finely chop the ginger, pass the garlic through a press. Mix all the ingredients for the marinade and marinate the chicken in it for 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 cloves of garlic,
1/2 teaspoon ground black pepper,
1 pinch chili pepper (optional)
1 kg of chicken meat.
Preparation:
In a bowl, mix the oil with soy sauce, honey, lemon juice, minced garlic, black pepper and chili pepper. Place the chicken in a bowl and stir to coat the chicken evenly with 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 cloves of garlic,
2 teaspoons dried oregano,
1 teaspoon cumin (optional)
1 teaspoon salt,
1 kg of chicken meat.
Preparation:
Pass the 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 of chicken meat.
Preparation:
Mix all ingredients for marinade. Place the chicken in a resealable plastic bag, pour in the marinade, seal 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 absorb the marinade perfectly after just 30 minutes. It is recommended to turn the bag of chicken periodically during marinating.
This marinade can also be used to prepare a delicious sauce for chicken by simmering it over low heat until thickened. An important rule in this case is that you should never use the marinade that contained the chicken to prepare the sauce. Either pour out half a cup of the prepared marinade for the 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 onion,
5 cloves of garlic,
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 of fresh parsley
2 kg chicken.
Preparation:
Pour oil into a bowl. Mix salt, black pepper, paprika, cumin and chili pepper, add spices to the oil. Add chopped or pressed garlic, chopped onion and chopped parsley. Mix everything well, then slowly pour the beer into the bowl.
Pour marinade over chicken placed in a zip-top plastic bag. Shake the bag well so that the entire chicken is completely covered with the 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 zest,
1 tablespoon of tomato paste,
1 tablespoon turmeric,
1 teaspoon dried oregano,
1/2 teaspoon salt,
1/2 teaspoon ground black pepper,
500 g chicken meat.
Preparation:
In a large shallow bowl, combine all marinade ingredients. Add chicken meat and mix thoroughly with your hands. Cover the bowl and refrigerate for about 4 hours.
Lemon-garlic marinade with pepper
Ingredients:
3 tablespoons lemon juice,
3 tablespoons vegetable or olive oil,
4 cloves of garlic,
1 tablespoon lemon zest,
1 tablespoon coarsely ground black pepper,
1/2 teaspoon salt,
500 g chicken meat.
Preparation:
In a large bowl, combine lemon zest, oil, minced or pressed garlic, pepper and salt. Place the chicken in a bowl, stir to coat the meat evenly with the marinade, and 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.
Preparation:
In a bowl, mix wine, lemon juice, chopped onion, chopped herbs and salt. Pour the prepared marinade over the chicken, cover the bowl and refrigerate for several hours or overnight. Turn the meat periodically during the marinating process.
Tomato marinade with onions and herbs
Ingredients:
500 ml tomato juice,
3 onions,
1/2 bunch of dill,
1 tablespoon dried basil,
1 tablespoon dried oregano,
1 teaspoon coarsely ground black pepper,
1 teaspoon salt,
1 kg of chicken meat.
Preparation:
Pour tomato juice into a bowl. Add onion, chopped into half rings, chopped dill, dried herbs, salt and pepper. Pour the resulting marinade over the chicken, cover and marinate in the refrigerator for at least 5 hours. It is advisable to periodically stir the meat in the marinade.
Chicken marinade is an excellent opportunity to experiment with ingredients, changing them at your discretion, because strictly adhering to recipes is not at all necessary, especially if your imagination is raging and your hands are eager to go into battle. We wish that your marinated chicken turns out to be the most delicious and tender! Bon appetit!
New Year's Eve died down and the week began when relatives and friends began their visits to guests. I no longer want a lot of meat, salads and snacks. The body requires something dietary, but always tasty.
In this case, the ideal solution would be chicken, which, after simmering in the oven, becomes an amazingly tasty and healthy dietary food. Of course, chicken is cooked not only in the oven, but also in... They do. They are preparing. Well, one of the most common. I can’t forget one of my favorite dishes, this.
Chicken meat contains a high content of animal proteins necessary for the body and easily digestible.
Well, a chicken baked whole in the oven is not only healthy, but also looks appetizing. It can easily be served on a holiday table as a main dish, as well as for an everyday dinner.
What to cook from chicken - Chicken in the oven detailed recipes with photos
There are a lot of different options for baking, giving your own unique taste - from various marinades to dishes and cooking methods.
To bake a whole chicken carcass, we first prepare it well: gut it, then rinse it thoroughly to remove all clots of dried blood and any remaining entrails and feathers, dry it with paper towels, and only then start cooking.
The easiest way is to grate with salt and pepper and place on a baking sheet.
But we want to get aromatic, tender meat with a crispy crust, don’t we? Then marinating will come to the rescue.
1. Marinade for chicken
There are quite a large number of ready-made store-bought marinades, but it turns out much tastier with with his own hand cooked
All marinades are quite simple and their preparation basically boils down to the fact that you need to mix all the ingredients well and then coat the bird.
To meat marinated, you need to leave the carcass to soak in the mixed ingredients for 3-12 hours.
Here are a few recipes that will suit your taste preferences.
Mustard-honey marinade
The unique combination of sweetness and spice gives the meat a piquant taste. But not only that, the crust is baked until crispy and looks like it’s glazed!
Ingredients:
- Liquid honey – 150 gr.
- French mustard – 100 gr.
- Lemon juice – 3 tbsp. l.
- Sunflower or olive oil – 2 tbsp. l.
- Garlic clove – 5 pcs.
- Greens – 1 bunch.
- Salt, pepper - to taste.
Preparation:
Chop the greens and garlic cloves, mix with everyone other components.
Hot marinade
Spicy eaters will love this scorching taste.
Ingredients:
- Soy sauce – 150 ml.
- Green onions – 1 bunch.
- Ground red pepper – 2 tsp.
- Garlic – 5-8 cloves
- Ginger – 8 cm fresh root
- Salt - to taste.
Preparation:
1. Grind the onion feathers.
2. Rub ginger root and garlic with a grater
3. Mix everything in a marinade cup.
Sour cream marinade
The meat will simply melt in your mouth if you marinate it in sour cream with spices.
Ingredients:
- Sour cream – 5 tbsp. l.
- Soy sauce - 3 tbsp. l.
- Ready mustard – 1 tbsp. l.
- Provençal herbs - 1 tbsp. l.
- Ground ginger - 2 tsp.
- Salt, pepper - to taste
Preparation:
Combine all ingredients and beat until smooth and creamy.
Lemon marinade
Probably the most delicious marinade with a unique lemon note, which also softens the meat quickly enough, so it does not require a long waiting process and the meat is ready for further processing in a maximum of 5 hours.
Ingredients:
- Lemon – 2 pcs.
- Sunflower oil – 3 tbsp. l.
- Garlic clove – 5 pcs.
- Rosemary, dill - 0.5 bunch each
- Ground allspice – 1 tsp.
- Salt - to taste
Preparation:
1. Grind the garlic cloves, half a bunch of dill and rosemary.
2. Chop the lemons into small pieces in a way convenient for you. You can grate it.
3. Mix all ingredients and mix well.
And a few more secrets of marinating:
1. The most juicy and tender marinated meat is obtained from freshly chilled meat products.
2. It is not advisable to use plastic and aluminum utensils for pickling - firstly, it is harmful to the body, and secondly, the product may develop an off-flavor. The ideal solution is glass and enamel dishes.
3. The degree of tenderness of the meat depends on the duration of marinating. The smaller, the tougher.
4. If soy sauces are used in marinating, then you must remember that they are already quite salty and there is a possibility of over-salting the meat if you add salt thoughtlessly.
2. Chicken in the oven with potatoes
Potatoes and chicken are the best food of all times! And really, what do all housewives usually make as a side dish for chicken? That's right - potatoes: fried, boiled, steamed, stewed, crushed, etc.
The easiest way to prepare this combination of important and healthy foods for the body is to put them in one bowl and bake.
Ingredients:
- Chicken carcass – 1 pc.
- Mayonnaise – 200 gr.
- Potatoes – 1 kg.
- Garlic cloves – 5 pcs.
- Sunflower oil – 3 tbsp. l.
- Salt, pepper - to taste.
Preparation:
1. Rub the prepared carcass with salt and pepper.
2. Grind the garlic in a garlic press and mix with mayonnaise.
3. Rub the bird with the mayonnaise-garlic mixture.
4. Place the chicken in the refrigerator to soak in the marinade for 3 hours.
5. Cut the peeled potatoes into half-centimeter thick slices, add salt and pepper to your taste.
6. Grease a baking sheet with sunflower oil.
7. Spread the potatoes in an even layer.
8. Place marinated chicken on top of the potatoes.
9. Send it to bake in an oven preheated to 180 degrees for an hour and a half.
10. Place on a large platter and decorate as you wish.
Bon appetit!
3. Chicken in the oven in foil
The peculiarity of foil is that it prevents food from burning in the oven. And if you cover a baked dish with it on top, it will simmer as if under a lid.
Ingredients:
- Chicken carcass – up to 1.4 kg.
- Salt, spices - 2 tsp each.
Preparation:
1. Rub the pre-prepared chicken carcass with your favorite spices and salt. To make them easier to apply, it is better to mix them immediately in a cup.
2. Leave the bird alone for 25 minutes so that it has time to absorb the spices and become salted.
3. Wrap the carcass in foil and place it in an oven preheated to 180 degrees for 50 minutes.
4. Open the foil and continue baking for another 20 minutes to form a golden crispy crust.
5. If there is a convection mode in the oven, then turn it on for 7 minutes, then the crust will become truly fragile and crispy.
6. As a side dish, add boiled vegetables and potatoes.
Bon appetit!
4. Chicken in the oven in the sleeve
The benefit of baking sleeves is that this heat-resistant film creates a kind of air valve in which the products are steamed with hot air and at the same time saturated with each other’s juices and odors.
Ingredients:
- Chicken carcass – up to 1.7 kg.
- Paprika, soy sauce - 2 tbsp. l.
- Chili pepper – 0.5 tsp. no slide
- Salt, spices - to taste
Preparation:
1. Combine seasonings with soy sauce and beat with a fork until smooth.
2. Coat the entire carcass with the resulting emulsion and let it soak in the spices for at least half an hour.
3. Lay out the sleeve on a baking sheet and place the marinated bird in it. We tie it well around the edges and make two small punctures on top with a toothpick so that the film does not burst from the steam during cooking.
4. Place in an oven preheated to 190 degrees and bake for 1.5 hours.
5. Carefully remove the finished carcass from the film so as not to tear the skin and not get burned by the juice.
6. Decorate with herbs or vegetables and can be served. The side dish can either be placed on the same dish as the meat, or in plates nearby.
Bon appetit!
5. Whole chicken in the oven
Lemon gives the chicken a special tenderness and unique taste. It is not necessary to lubricate the meat with lemon juice. You can stuff slices of this amazing citrus marinator right under the skin.
Ingredients:
- Chicken carcass – up to 1.8 kg
- Lemon – 1 pc.
- Rosemary – 2 sprigs.
- Salt, spices - to taste.
Preparation:
1. Cut the lemon into rings half a centimeter thick.
2. Pry up the skin on the brisket with your fingers and push one or a pair of citrus plastics on each side.
3. Coat the bird with salt and pepper. You can add your favorite spices. We push a rosemary sprig and the remaining lemon inside the carcass.
4. We tie the legs with kitchen thread so that the chicken looks more compact and does not dry out in the abdominal part.
5. Place in the oven at 180 degrees for 70 minutes.
6. Before serving, the thread must be removed, and it is advisable to decorate the dish to your taste.
Bon appetit!
6. Chicken in the oven with salt
Although it is believed that you can easily over-salt any meat with salt, there is still an interesting and fairly simple recipe for roasting poultry on a bed of salt.
Ingredients:
- Chicken carcass – up to 1.8 kg.
- Salt – 1 kg.
Preparation:
1. Using culinary scissors, cut the brisket down the middle.
2. We straighten the carcass into a flatter position and blot it thoroughly with paper towels to dry it and prevent the salt from sticking and ruining the taste of the dish.
3. Cover a baking sheet with parchment. Pour salt onto it and spread it in an even one and a half centimeter layer.
It is not advisable to use iodized salt to avoid bitterness due to iodine.
4. Place the chicken on top of the salt pillow in a straightened form.
5. Send to bake in an oven preheated to 180 degrees for 60-70 minutes.
6. Let it cool a little and carefully transfer it to a dish, trying not to pierce the skin so as not to get burned by the hot juice.
7. The plate can be decorated with slices of fresh tomatoes and lettuce or parsley leaves.
Bon appetit!
7. Chicken in the oven with vegetables
If you put assorted vegetables into the carcass, then after baking it will acquire the taste of a well-steamed vegetable stew. These vegetables will be an excellent side dish for tender baked chicken meat.
Ingredients:
- Chicken carcass – up to 1.8 kg.
- Bulgarian green and red peppers - 2 pcs.
- Onion – 1 pc.
- Garlic – 5 cloves.
- Sunflower oil – 3 tbsp. l.+2. Art. l.
- Lemon – 0.5 pcs.
- Rosemary - 3 tsp.
- Bay leaf – 5 pcs.
- Spices, salt, pepper - to taste.
Preparation:
1. Cut the onion into quarters. Chop the rosemary (if fresh). Combine all the spices and lemon.
2. Mix sunflower oil with pepper and salt to your taste.
3. Stuff the carcass with spices (0.5 onions, 2 bay leaves, 0.5 lemons), and rub the top with oil emulsion.
4. Place the bird in a mold, sprinkle with rosemary and a couple of bay leaves.
5. Place in an oven preheated to 200 degrees for half an hour.
6. Grind the other half of the onion, peppers and garlic in any form convenient for you.
7. Season the vegetable filling with the remaining rosemary, salt and pepper, add 2 tbsp. l. sunflower oil and stir well.
8. Place on a baking sheet with the carcass and bake everything together for about 60 minutes.
Serve the dish hot, placing stewed vegetables around the chicken.
Bon appetit!
8. Chicken in the oven on a can
Quite an interesting way to prepare homemade grilled chicken in an ordinary glass jar. But it’s better to make the marinade yourself to feel the real homemade taste.
Ingredients:
- Chicken carcass – up to 2 kg.
- Mayonnaise – 3 tbsp. l.
- Garlic cloves – 3 pcs.
- Paprika – 1 tsp.
- Bay leaf - 2 pcs.
- Salt, pepper, spices - to taste.
Preparation:
1. Grind the garlic cloves as finely as possible. You can do this with a garlic press, or you can chop it with a knife.
2. Mix salt, favorite spices and garlic with mayonnaise.
3. Coat the carcass with sour cream marinade.
4. Thoroughly rinse the glass jar so that there are no labels or drips.
A seven hundred gram container is best.
5. Fill the jar a third with water, throw bay leaves and a few peppercorns into it.
6. Place the bird on the jar and wrap it with thread so that the wings and paws are pressed and the carcass does not fall.
7. Place the jar-meat structure on a tray, into which you need to pour a little water so that the dripping fats do not burn.
8. Place the structure in a cold oven on the lowest rack and gradually increase the temperature to 180 degrees, at which to simmer the chicken for about 80 minutes.
9. Place the finished dish on a platter and serve.
Bon appetit!
9. Chicken in the oven in a bag
You don’t have to bake the chicken with potatoes; you can just bake one chicken in a cooking bag. The meat is first steamed and then baked. This option is very good for people who cannot break their diet.
Ingredients:
- Chicken carcass – up to 1400 gr.
- Seasoning for chicken – 15 gr.
- Butter – 50 gr.
- Salt, pepper - to taste.
Preparation:
1. Melt the butter and add spices to it. Mix well until smooth.
2. Rub the pre-prepared chicken with oil marinade and put it in a cool place to cool for 3-12 hours.
3. We tie the chicken legs to make the carcass more compact.
4. Spread the bag on a baking sheet and place the marinated bird in it.
5. Send to bake in an oven preheated to 180 degrees for 60 minutes.
6. Rip the bag in the middle so that the carcass is exposed, and put it in the oven for another 20 minutes at 180 degrees to get a golden crispy skin.
Bon appetit!
10. Chicken in the oven with rice
In addition to potatoes, rice is a very popular side dish. But why cook it separately, when you can use it as a filling, of which there will be much more if you don’t stuff the carcass, but simply place it on top of a mound of rice? With this option, both the meat and the side dish will be ready at the same time. And the rice will be much tastier, because it will be soaked in chicken juice during baking.
Ingredients:
- Chicken carcass – up to 1.6 kg.
- Rice – 1 glass.
- Onion – 1 pc.
- Celery – 1 stalk.
- Butter and sunflower oil - 1 tbsp. l.
- Carrots - 1 pc.
- Garlic clove – 2 pcs.
- Spices, salt - to taste.
Preparation:
1. Using culinary scissors, cut out the spine from the carcass. Rub the bird with salt and your favorite spices.
2. Wash the rice well and boil until half cooked.
3. Chop the vegetables in any way convenient for you and send them to simmer in a frying pan with sunflower oil for 5 minutes. Halfway through frying, add salt and pepper.
4. Add rice to the vegetable dressing and fry for another 3 minutes so that the rice has time to soak up the vegetable juice.
5. Cover a baking sheet with foil. Spread the rice-vegetable mixture onto it in a heap.
6. Cover the mound of stuffing with the spread chicken and grease the carcass with sunflower oil.
7. Send to bake in an oven preheated to 180 degrees for 1 hour.
8. Place the filling with chicken beautifully on a dish and decorate with herbs and fresh vegetable slices.
Bon appetit!
11. Video - Chicken in the oven
There are many ways to cook a whole chicken in the oven. Everyone cooks according to their imagination and taste preference.
If you decide to switch to lighter meat than beef and pork, then chicken is the ideal solution!
To eat delicious poultry, you don’t have to stand at the stove for hours. Baking a whole chicken not only saves housewives time, but also delights every time with its variety of flavors, which appear depending on the marinade ingredients.
Bon appetit and amazing marinades that will make your favorite poultry meat even more tender and rich!
Marinating meat allows you to give finished dishes a pronounced rich taste. In addition, under the influence of marinade, any meat becomes softer and more tender, which contributes to faster cooking. There are many ways to marinate products for shish kebab, barbecue before cooking in a frying pan or small frying pan, grilling (including convection oven) or baking in the oven. Today we will learn how to marinate chicken for frying in the oven - the most delicious and original recipes for marinades (with the addition of mayonnaise, garlic, with adjika, oranges, in Azerbaijani style).
How to deliciously marinate chicken for frying in the oven: different marinade recipes with photos
At the initial stage, you should prepare the chicken for marinating, which is carried out according to the same principle, regardless of the marinade recipe. We clean the chicken carcass (or parts thereof) from remaining hairs and feathers, rinse well and dry with a towel.
An important point: for marinating we use glass, plastic or stainless steel dishes. An aluminum or cast iron container is not recommended, since these metals oxidize when exposed to salts and acids.
What to marinate chicken in? Mayonnaise, kefir, honey, tomato paste, cream, yogurt - the main list of the main components of all kinds of marinades. All kinds of spices, garlic, onions, and herbs give the meat its aroma and rich taste. And adding lemon juice and vinegar significantly speeds up the marinating process.
Chicken in honey marinade - recipe for baking in the oven
For marinating, you can use either a whole chicken or individual parts (legs or thighs). As a result, the finished meat from the oven will acquire a golden-brown crust and a delicious, slightly sweet taste.
Ingredients for marinade:
- soy sauce - 1 tbsp.
- honey - 1 tbsp.
- mustard - 1 tbsp.
- vegetable oil - 1 tbsp.
- garlic - 2 - 3 cloves
- salt and spices - dried herbs, paprika, pepper mixture
Step-by-step instruction
How to marinate a whole chicken for roasting in the oven - with rosemary and lemon
This marinade gives the finished dish a piquant, spicy flavor. Chicken meat cooked in rosemary-lemon marinade is considered dietary and ideal for supporters of a healthy diet.
For the marinade you will need:
- zest of one lemon
- rosemary - 20 g
- garlic - head
- vegetable or olive oil - 5 tbsp.
- salt and pepper mixture - to taste
Cooking instructions:
Chicken marinade recipe with grape juice
The original combination of ingredients gives chicken meat a delightful aroma and delicate taste. And most importantly, chicken in such a fruit marinade is prepared in just an hour and a half.
List of ingredients:
- grape juice - 2 cups
- citric acid - 0.5 tsp.
- cloves - 4 pcs.
- peppercorns - 5 pcs.
- sugar - 1 tbsp.
- salt - to taste
- water - 2 glasses
Cooking instructions:
How to marinate chicken for baking in a cheese marinade
Processed cheese and mayonnaise give chicken meat an extraordinary softness and creamy taste. And what a delicate “cheesy” aroma the finished baked chicken has! At the same time, all the components of the recipe are available, and the preparation is easy and even a novice cook can do it.
Required ingredients:
- processed cheese - 150 g
- mayonnaise - 2 tbsp.
- honey - 1 tsp.
- soy sauce - 2 tbsp.
- nutmeg - 0.5 tsp.
- salt and spices - to taste
Step-by-step instruction
Beer marinade for baking chicken in the oven
This low-alcohol drink is an excellent base for preparing an unusual chicken marinade. It is better to use not pasteurized beer, but light draft beer - “live”. Meat in a beer marinade turns out soft, melts in your mouth and very juicy.
Ingredients for marinade:
- light beer - 250 ml
- vegetable oil - 50 ml
- Dijon mustard - 50 g
- ground paprika - 1 tsp.
- onion - 1 pc.
- garlic - 4 cloves
- bay leaf - 2 pcs.
- salt and ground black pepper - to taste
Step-by-step preparation of chicken marinade:
How to properly marinate chicken for frying in the oven, video
In the process of preparing the marinade, you need to observe moderation, because excess herbs or spices can significantly affect the taste of the finished dish.
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