Personally, we have long given up heavy meat, the benefits of which no one has proven, so we eat exclusively poultry. It is not deposited on the waist, it is easily digestible protein and invaluable polyunsaturated fatty acids, great amount vitamins and minerals that make us slimmer, healthier and younger.
How to marinate chicken: 6 rules
1. To ensure that the chicken always turns out tender and juicy, choose only chilled product, but not frozen.
2. To marinate poultry, use only glass or enamel dishes, everyone knows about the dangers of aluminum and plastic.
3. What longer chicken is in the marinade, the more tender it becomes.
4. Marinades containing soy sauce should be salted with caution.
5. Salt the bird at the end of cooking or just before eating so that the salt does not draw out all the moisture and make the chicken tough and dry.
6. To ensure that dietary meat always turns out juicy, place the skewers as close to each other as possible, cook the kebab over hot coals and make sure that there is no fire!
Chicken dishes: cook according to recipes from the chef - watch the video recipe!
Honey mustard marinade
Juicy baked chicken with a beautiful crust just like in the advertisement - really real! This is the most The best way roasting poultry. Honey combined with French mustard adds a slight zesty sweetness, and the mixture of herbs, garlic and lemon provides amazing flavor. Prepare two, or better yet, three servings at once. Honey chicken never stays on the table!
And at the dacha, take super-budget wings and be sure to cook them on the grill.
RECIPE FOR HONEY-MUSTARD MARINADE
What do you need:
150 g liquid honey
100 g French grain mustard
1 lemon
5–7 cloves of garlic
1 bunch of dill
1 bunch of parsley
salt - to taste
How to prepare honey mustard marinade:
1. Using a paring knife, zest the lemon and cut it into thin strips. Squeeze lemon juice and mix it with mustard, honey, vegetable oil, finely chopped garlic, herbs and zest. To stir thoroughly.
2. Marinate the chicken for 3-6 hours.
3. The finished bird should be baked together with lemon peels included in the composition.
4. During cooking, periodically brush the chicken with the remaining marinade, salt the bird at the very end.
Yogurt marinade
The easiest marinade for lovers of everything super-dietary. Only natural products and no mayonnaise!
RECIPE FOR YOGURT MARINADE
What do you need:
1 tbsp. natural yogurt(can be replaced with kefir or even fermented baked milk)
1 tbsp. spoon of lemon juice
1 teaspoon curry
1 teaspoon turmeric
1 teaspoon cardamom
salt - to taste
How to make spicy yogurt marinade:
1. Mix all ingredients in homogeneous mass and marinate the bird. It is recommended to soak the chicken in the yogurt marinade overnight. Salt the chicken at the end of cooking or just before serving.
Orange marinade
The recipe for this marinade is great for cooking chicken in the oven or over charcoal. Pleasant light spiciness combines in the most harmonious way with orange notes and the spice of curry. Ruddy, golden, luxurious chicken!
ORANGE MARINADE RECIPE
What do you need:
100 g honey
3 oranges
2 tbsp. spoons vegetable oil
2 teaspoons curry
ground red pepper - to taste
salt - to taste
How to make orange marinade:
1. Squeeze juice from two oranges, cut the third into thin slices.
2. Drizzle the legs, thighs, wings or breast (or you can do all of them at once) orange juice and leave for 15–20 minutes.
3. Combine honey, butter, curry, pepper. Mix into a homogeneous mass.
4. Marinate the chicken for 2-4 hours.
5. Place the finished bird in a mold, place orange slices on top, brush with marinade again and bake until done. Add salt immediately before use.
Fiery marinade
Hot chicken for lovers thrills. Poultry cooked in this marinade goes perfectly with a salad of fresh vegetables and tomato juice. Best suited for cooking on skewers, in home smokehouse or grilled.
RECIPE FOR FIRE MARINADE
What do you need:
150 ml soy sauce
1 bunch of green onions
2 teaspoons red ground pepper
1 head of garlic
5–7 cm ginger root
How to make a fiery marinade:
1. Finely chop the green onions.
2. Grate garlic and ginger fine grater.
3. Combine soy sauce, green onions, red pepper, garlic and ginger.
4. Mix all ingredients.
5. Marinate the chicken and pack tightly in the pan.
6. Leave in the refrigerator overnight. Add salt as needed at the very end of cooking.
Marinade-glaze
Chic and shine! Moreover, the shine is in literally this word! Divine glazed chicken will be the most luxurious dish on your desk. The marinade is especially suitable for baking chicken drumsticks and wings, however, a whole chicken will also blow everyone away.
RECIPE FOR MARINADE-GLAZE
What do you need:
150 ml soy sauce
80 g honey
5–7 cm ginger root
3 cloves garlic
1 tbsp. spoon provencal herbs
1 pinch of pepper
salt - to taste
How to prepare marinade glaze:
1. Grate the ginger on a fine grater.
2. Combine honey, soy sauce, garlic, ginger and spices.
3. Mix all ingredients into a homogeneous mass.
4. Bring to a boil over low heat and boil for 4–5 minutes, cool.
5. Place the prepared chicken in a baking dish, generously grease with the resulting glaze, and cover with foil.
6. Place in an oven preheated to 180ºC, bake for 15 minutes and brush with sauce again.
7. Continue to baste the chicken every 5-7 minutes while baking until done. Add salt at the end of cooking.
Sour cream marinade
If your baked chicken is stringy and tasteless, try sour cream marinade. The poultry meat turns out incredible: tender and melts in your mouth with subtle notes of ginger and a slight taste of mustard. This marinade is especially good for baking chicken breast fillets.
RECIPE FOR SOUR CREAM MARINADE
What do you need:
5 tbsp. spoons of low-fat sour cream
Z st. spoons of soy sauce
1 tbsp. spoon of Russian mustard
1 tbsp. spoon of dry Provençal herbs
2 teaspoons ground ginger
salt - to taste
How to prepare sour cream marinade:
1. Combine all ingredients and beat with a fork into a homogeneous mass.
2. Wash and dry the chicken.
3. Marinate the chicken for at least 2 hours.
4. Place the pieces in a mold and bake in an oven preheated to 180ºC until cooked.
5. During cooking, periodically brush with remaining marinade.
6. 10 minutes before the end of cooking, add salt as needed and place a thin slice of any hard cheese on each piece of chicken.
Bake until crusty.
Lemon marinade
The secret of this amazing citrus marinade consists of adding herbs and spices that give the bird a rich, intense aroma. Only juicy chicken and nothing more! Marinade is ideal for baking chicken meat in the sleeve or on the grill.
LEMON MARINADE RECIPE
What do you need:
2 lemons
5–7 cloves of garlic
1 tbsp. spoon allspice peas
3 tbsp. spoons of vegetable oil
1 teaspoon saffron
1 small bunch of rosemary (can be replaced with dried)
salt - to taste
How to make lemon marinade:
1. Peel the garlic and crush it with a knife.
2. Cut the lemon into large cubes. Tear the rosemary sprigs with your hands.
3. Combine lemons and rosemary. Mix the ingredients well with your hands.
4. Add garlic, oil, pepper and saffron, mix thoroughly.
5. Marinate the chicken for 5 to 12 hours. Salt at the very end of cooking.
Tomato marinade
Combination herbs with garlic and paprika creates a wonderful marinade for cooking the most tender chicken V own juice. Thick, aromatic gravy and soft chicken meat go well with any side dish - from simple buckwheat porridge to fancy pasta.
TOMATO MARINADE RECIPE
What do you need:
1 tbsp. thick tomato juice
2 tbsp. spoons of vegetable oil
1 tbsp. spoon ground paprika
5 cloves garlic
1 bunch of basil
1 bunch of mint
salt - to taste
How to prepare tomato marinade:
1. Chop the garlic, mint and basil very finely. Combine with tomato juice and vegetable oil. To stir thoroughly.
2. Marinate the chicken for 2-4 hours.
4. Place the finished bird in a hot frying pan, after 2-3 minutes, reduce the heat to low and simmer, covered, in its own juices until cooked. During cooking, you can add a little water if necessary, and add salt at the very end.
5. When serving, sprinkle with chopped mint if desired.
Kvass marinade
A simple and reliable, homemade and so clear kvass marinade will give your chicken pleasant aroma rye bread. And don't forget lots of fresh herbs and home-grown vegetables!
RECIPE FOR KVASS MARINADE
What do you need:
400 ml bread kvass(ideally made at home)
2 tbsp. spoons of Russian mustard
1 tbsp. spoon of honey
5–7 cloves of garlic
1 bunch of any greenery
1 pinch of pepper
salt - to taste
How to prepare kvass marinade:
1. Chop the garlic, finely chop the greens.
2. Combine kvass with mustard, honey, garlic, herbs and pepper.
3. Marinate the bird for 2–4 hours, but preferably overnight.
4. Bake the chicken on a wire rack or in the oven until golden crust. Salt a few minutes before cooking or before serving.
Wine marinade
Soft texture and pronounced taste of chicken meat: red wine marinade for real gourmets! Red or white, dry or sweet – feel free to try new combinations. The marinade is ideal for preparing chicken kebab.
WINE MARINADE RECIPE
What do you need:
300 ml dessert red wine
100 g pitted prunes
1 onion
1 teaspoon cloves
salt, pepper - to taste
How to prepare wine marinade:
1. Cut prunes and onions into rings.
2. Combine wine, onion, prunes and pepper, stir.
3. Marinate the bird, keeping it in the refrigerator for at least 3 hours.
4. Stir occasionally during the marinating process. Add salt at the end of cooking or just before serving.
Chicken meat, unlike other types, including game, does not need to be marinated to soften it.
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 - basic principles for preparing marinated chicken dishes
For marinating, fresh or chilled chicken is usually used. If the bird is frozen, it should be defrosted properly.
This should not be done in water or in the microwave; place the meat in a non-metallic container and leave overnight at nominal temperature. room temperature.
The carcass can be marinated either as a whole or cut into pieces, it all depends on what kind of dish you are going to cook.
For marinating, it is best to take enamel, 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 placed 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 a marinade is vinegar, but it is not included in this collection of recipes, since chicken marinated with vinegar loses too much of its taste.
It is best to keep chicken meat in kefir, citrus juice with honey, wine or soy sauce.
The marinating time largely depends on what effect you want to get. Chicken kept even in the same marinade, but for different lengths of time, can turn out to be completely different in taste and aroma.
If you need to marinate the chicken long time, it’s best to do this in the refrigerator; if marinating is intended for up to three hours, you don’t have to put it in the refrigerator.
Countless different dishes are prepared from marinated chicken: chicken fillet marinated in kefir and fried in a frying pan, chopped into pieces and stewed in the marinade remaining after aging will turn out to be tender and juicy; the chicken will turn out much more flavorful. You can also bake the whole marinated chicken in the oven, having previously stuffed it.
Kebabs are prepared from marinated chicken by placing skewered meat pieces skewers into jars and baking in the oven. If you want smoky barbecue, cook it over a fire.
“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 onions;
Two cloves of garlic;
Dill, dried seeds;
Whole black peppercorns;
Laurel, one leaf.
Cooking method:
1. Pour kefir over chicken fillet cut into small slices; it should completely cover the pieces of meat.
2. To taste, add salt, spices ground in a coffee grinder or a special mill, garlic cut into small slices, and slowly mix gently.
3. Place onion chopped into large, very thin rings on top.
4. Close the container with a lid and put it in the refrigerator until the morning.
5. Quickly moisten with any vegetable oil and heat thoroughly.
6. Place the pieces of marinated chicken meat along with the marinade and cook over medium heat, uncovered. Make sure that the meat does not stick to the pan.
7. When all the kefir has evaporated and the fillet slices are lightly browned, remove from the heat 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 remaining dead skin from the bottom of the bone.
2. Place the drumsticks in a bowl, sprinkle with spices and salt and stir.
3. Pour in the kefir, again mix everything carefully but thoroughly and leave to marinate for half an hour without putting it in the refrigerator.
4. Place the chicken on a baking sheet with small sides and pour the remaining kefir marinade.
5. Cook in a preheated oven at 190 degrees for forty-five minutes.
Shish kebab of marinated chicken in kefir, grilled on coals
Ingredients for one kilogram of chilled legs:
Six medium-sized heads of sweet onions;
250 ml kefir;
Four “sharp” cloves fresh garlic;
1/2 tsp. nutmeg powder;
1/3 part tsp. hand ground black;
Two pinches of curry.
Cooking method:
1. Cut off the lower part of the bone with cartilage from the legs. Cut each leg into pieces so that the pieces fit easily on the skewers when threaded.
2. Peel two heads of sweet onion, cut into small pieces and place together with the chopped garlic into a blender bowl, chop.
3. Pour in kefir, add spices, add fine salt to taste and mix, you can do this with a blender.
4. Cut the remaining onions into the thinnest rings possible and, together with the chopped legs, place them in a bag. Add the marinade, mix with your hands several times and, tying the bag tightly, put it in the refrigerator for three hours.
5. Thread pieces of meat onto the skewer loosely, alternating them with onion rings, and when frying over coals, constantly turn them over so that the tender meat does not dry out.
6. When the chicken reaches a state of semi-cookedness, pour the remaining marinade over it and, fanning, bring the marinated chicken kebab to readiness.
Oven-baked, stuffed marinated chicken in special soy sauce
Ingredients:
Chicken carcass, chilled;
Half a glass of mayonnaise;
A teaspoon of mustard;
75 ml soy sauce, maybe mushroom;
Three cloves of garlic.
For filling:
Full, without a slide, glass of rice;
One chicken cube;
Small onion;
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 and salt a little more than to taste, taking into account not too much salted minced meat, add chopped garlic and stir.
3. Rub the carcass with the prepared marinade on all sides and inside, place in a bag and leave in the refrigerator overnight.
4. For the filling, pour the sorted and thoroughly washed rice diluted in three glasses boiling water with a bouillon cube. Add dried barberry and cook over low heat, stirring, and stop cooking a couple of minutes before it is ready.
5. Place slightly undercooked rice in a shallow colander and rinse thoroughly cold water. When it has completely drained (you can help this by slightly pressing the surface with a spoon), mix the rice with the onion, sautéed in vegetable oil.
6. Add chopped into small pieces tangerine slices and stir.
7. Using a spoon, stuff the marinated carcass, sew it up and place on a roasting pan moistened with vegetable oil.
8. Place the dish in the preheated oven, raise the temperature to 180–200 degrees and bake until done, one hour.
“Tender” marinated chicken kebab in the oven, in a jar
Ingredients:
Two kilograms of chicken fillet;
Kilogram underline;
1 kg onion white onion;
800 grams of very ripe, non-greenhouse tomatoes;
A 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 laurel leaves;
A small pinch of paprika;
Red on the tip of the knife hot peppers;
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 bay leaves with your hands.
2. Chicken fillet cut with a very sharp knife into small pieces measuring two by two centimeters.
3. Place layers on the bottom of a deep dish: onions, pieces of meat with thin slices of undercut, then onions again, etc. This will make it easier to mash the onions and tomatoes later.
4. Pour in tomato juice, wine, add a little salt and add finely chopped tomatoes.
5. Mix everything well, while kneading the onions and tomatoes with your hands.
6. Add all the prepared spices, chopped herbs and mix again.
7. Place to marinate in a cool place, preferably in the refrigerator, for five hours.
8. Thread pieces of chicken meat onto wooden skewers, alternating with cherry slices and onions.
9. Place the remaining onions on the bottom of clean, dry three-liter cans. Place the skewers vertically and cover the jars tightly with foil.
10. No more than five skewers should be placed in each jar.
11. Place the jars in a cold stove and cook for an hour, an hour and a half, at 180 degrees.
Marinated Tropicana chicken in lime marinade
Ingredients:
Five small chicken thighs;
Three limes;
Two tables. spoons of sweet cream butter;
One tbsp. l. refined sunflower oil;
50 grams of honey;
Half a teaspoon of cumin, dried;
Taste fine salt and hand-ground black pepper.
Cooking method:
1. Rinse the limes under water and dry. Remove with a fine grater citrus zest and squeeze out the juice.
2. Mix the juice with honey, and grated zest with spices.
3. Chicken thighs rinse under the tap, do not remove the skin, pierce it to better impregnation marinade, in several places.
4. Rub the chicken with salt and pepper, sprinkle 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 frying pan at a very low temperature, butter, add a little vegetable. Increase heat to medium and fry chicken until evenly cooked crispy crust.
6. Afterwards, pour the remaining marinade into the frying pan with the chicken and continue to simmer for half an hour under the lid over low heat.
Spicy stewed, marinated chicken in soy, classic sauce
Be careful and careful with Ogonyok pepper, it is very hot! 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 tbsp. l. ketchup;
70 ml light beer;
One orange, large;
A pinch of ground pepper “Ogonyok”;
Two pinches of paprika;
Five cloves of garlic;
Crushed or hand-ground black pepper coarse salt taste.
Cooking method:
1. Liquid honey, one and a half tablespoons, mix well with soy sauce, if you don’t have liquid honey, melt the thick one in a water bath.
2. Add spices, herbs, ketchup and stir everything well.
3. Chop the chicken, washed with water and dried, into portioned pieces, place 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 refined vegetable oil over moderate heat until tender. golden color.
5. Squeeze the juice out of the orange and add the remaining honey, beer and half a glass of water and mix.
6. Place the pieces of fried chicken in a saucepan, pour in the prepared sauce and simmer over low heat for twenty minutes.
7. Marinated chicken stewed according to this recipe is garnished boiled vegetables.
Marinated chicken - the intricacies of marinating, preparation and useful tips
It is not necessary to follow the exact proportions of ingredients for the marinade specified in the recipe; you can follow your own preferences and taste.
Before frying marinated chicken in oil in a frying pan, dry it with a disposable towel, and only then place it in the frying pan, then the oil will not splatter during the frying process.
When preparing shish kebab in jars, only dry jars should be placed in the oven so that they do not burst when heated. They are also taken out extremely carefully - first turning off the heat and opening the door slightly. Otherwise, sudden access to colder air may split the cans.
Another original way of marinating. Glass of dry table wine quickly bring to a boil, add cinnamon, crushed black peppercorns, ground nutmeg, a teaspoon of salt. Allow to boil for a minute, remove from heat and cool by placing the dishes in a container with cold water. The resulting decoction is filtered from the spices, divided in half and diluted with the same amount of dry wine, in one case red (Cabernet, Muscat) and the other half the same from which the decoction was prepared (Rkatsiteli, Aligote). The resulting marinade is injected into finely chopped chicken using a syringe. Half of the meat will be with white marinade, the other with red. The meat is kept in the refrigerator for 1.5 hours under slight pressure, and cooked quickly, with very high heat, in any desired way.
If you have no personal prejudice against the taste of garlic, do not skimp on it in the marinade. You can also stuff thinly sliced garlic cloves into chicken meat that has been pricked with a knife. This is especially suitable for kefir and sour cream marinades.
Recipe 1. Marinade for grilled chicken
Required ingredients:
Fresh ginger – 4 cm;
Apple vinegar– 2 tbsp;
honey – 3 tbsp;
Sesame oil– 1 tbsp;
lemon juice - tbsp;
garlic – 4 teeth;
sesame seeds– 1 tbsp.
Cooking method:
Preparing the marinade is not difficult. Just mix all the ingredients in a container.
Press the garlic with a garlic clove. Grate the peeled ginger on a fine grater. Heat the honey in a water bath and add all the ingredients. Often, when marinating meat, special ziplock bags are used, which allows the components of the marinade to be thoroughly mixed with the meat. We use such a package in this case as well. We put the marinade in a bag and place the chicken in it for grilling. Coat the chicken thoroughly, leave it in the bag, and put it in the refrigerator for about 2 hours. Before putting the meat in the oven, you need to salt it, and at the end sprinkle with sesame seeds.
Recipe 2. Grape juice marinade for chicken in the oven
Required ingredients:
Water – 2 glasses;
lemon acid½ tsp;
cloves – 4 pcs.;
grape juice– 2 glasses;
peppercorns – 5 pcs.;
sugar – 1 tbsp;
salt.
Cooking method:
The advantage of this marinade is the speed of preparation. In a deep vessel, mix all the ingredients and immerse the chicken in it, either whole or cut up. It is better to keep the meat in the marinade for several hours. The more, the richer the flavor and the more tender the meat. If it takes 1.5 - 2 hours to cook regular chicken in the oven, then marinated chicken in the oven will need a maximum of 1 - 1.5 hours.
Recipe 3. Lemon marinade for chicken
Required ingredients:
Sour cream – 3 tbsp;
garlic – 5 teeth;
vegetable oil – 2 tbsp;
lemon juice – 4 tbsp;
turmeric – ½ tsp;
nutmeg – ½ tsp;
paprika – ½ tsp;
salt.
Cooking method:
Pass the garlic through a press, mix the spices in the listed dosages. Add all ingredients to sour cream and mix. We process each piece of meat with the resulting sauce. Close the container tightly cling film and put it in the refrigerator overnight.
Recipe 4. Cheese marinade for chicken
Required ingredients:
Mayonnaise – 2 tbsp;
garlic – 4 teeth;
processed cheese– 150 g;
honey – 1 tsp;
soy sauce – 2 tbsp;
nutmeg ½ tsp.
Cooking method:
Need to melt processed cheese. You can use a water bath, but it’s better to put it in the microwave for a couple of minutes. Add honey and chopped garlic to the cheese melted to a thick consistency. Stir, the honey should also melt a little. Next, add mayonnaise, seasonings and soy sauce to the same vessel. Marinate the meat for 2 hours. By the way, in such a marinade especially excellent taste buy wings.
Recipe 5. Pineapple marinade for chicken
You can prepare such a marinade for meat intended for festive table. The intoxicating aroma will definitely correspond to the special event.
Ingredients:
Chopped pineapple – 100 g;
ground ginger½ tsp;
apple cider vinegar – 3 tbsp;
honey -3 tbsp;
soy sauce – 3 tbsp;
garlic - 2 teeth.
Preparation:
Like many other marinades, this recipe is characterized by ease of preparation. In the vessel where you plan to marinate the meat, mix all the ingredients and put in the refrigerator for 5 hours. Pineapple gives meat exotic taste. Believe me, such a dish will definitely not remain on the table!
Do the right marinade For whole chicken in the oven - here it is main secret so that it turns out with juicy pulp and a spicy crispy crust. What should I use for this? We offer several of the most successful recipes.
Many people think that this is the most best marinade for chicken in the oven. It is simple, it can be prepared quickly from an inexpensive set of products that you usually always have at home. There is not a single exotic component in it, but the result is always excellent. The meat comes out juicy and tasty.
Ingredients:
- 15% sour cream or mayonnaise - 150 ml;
- grain or regular mustard - 2 tablespoons. spoons;
- garlic - 4 cloves;
- salt, pepper mixture;
- spices.
Preparation:
Classic of the genre: honey marinade for chicken
In second place in popularity is chicken in honey marinade in the oven. This composition is ideal for preparing poultry with a delicious caramel crust.
Ingredients:
- olive oil - 4 tbsp. spoons;
- liquid natural honey- 2 tsp;
- mustard - 4 table. spoons;
- garlic - 6-7 cloves;
- red and black pepper;
- salt.
Preparation:
Impossible to resist! Chicken in garlic marinade
More spicy taste will give this dish a chicken marinade with garlic and ketchup.
Ingredients:
- soy sauce - 2 table. spoons;
- ketchup - 2-3 tablespoons;
- mayonnaise - 2 table. spoons;
- garlic - 3-4 cloves;
- salt.
Preparation:
Simply delicious! Chicken in sweet and sour marinade
If you want to prepare this yummy dish in a new way, then make a marinade for a whole chicken in the oven in the French style. You will get an original flavor bouquet - the dish will acquire a pleasant sweet and sour taste.
Ingredients:
- pomegranate sauce - 50 ml;
- onion - 1 head;
- herbes de provence (or aromatic seasonings optionally);
- pepper;
- salt.
Preparation:
- Peel the onion. Cut it into not too thick half rings.
- Place in a suitable container.
- Add pomegranate sauce to the chopped onions.
- Add spices.
- Grease the prepared chicken pomegranate marinade inside, then place it in the bowl with the sauce, turn it several times to coat it all aromatic composition. Cover with a lid and place in a cool place to marinate the bird.
Chicken with citrus flavor
If you make such a marinade for grilled chicken in the oven, then while it is cooking, a smell will spread throughout the house that will make not only your household, but also all your neighbors’ mouths water. But it's not just the aroma. The dish will turn out really tasty.
Ingredients:
- orange - 1 large or 2 small;
- vegetable oil - 4 tbsp. spoons;
- soy sauce - 6 table. spoon;
- honey - 2 table. spoons;
- paprika - 2 teaspoons spoons;
- seasonings
Advice! Don't use too much salt because soy sauce has a salty taste.
Preparation:
How not to make a mistake with the marinade?
It would seem that everything is simple: mix the components of the marinade, “bathe” it chicken carcass, and the dish will turn out exceptionally tender and tasty. But the marinating process has its own subtleties.
Three main rules for marinating chicken:
- The duration of marinating depends on the weight of the bird. If the meat will be in the sauce for more than two hours, be sure to refrigerate it. If you plan to keep it in the marinade for a shorter period of time, then leave it on the table (under a lid or in a bag).
- If you don’t have the ingredients for the marinade on hand, then make the simplest composition - mix oil (sunflower, sesame, olive, corn - whatever you have) with spices and coat the chicken.
- Although the recipe for any marinade includes salt, it is better not to add it right away. Add salt to the meat ten minutes before the end of baking. If you immediately rub the chicken with salt, it may turn out to be harsh and dry.
Can be cooked different ways. If you plan to fry it, bake it in the oven or on open fire, then be sure to use marinade. Depending on the ingredients, it will give it piquancy, softness and juiciness. How to marinate chicken? We'll talk about this in this article.
Surely many housewives have their own To list everything possible options it will take a lot of time. But still, there are marinades that most housewives and chicken kebab lovers use. It is necessary that the spices and ingredients saturate the meat and make it juicy and appetizing. How to deliciously marinate chicken?
The most simple marinades are mayonnaise and ketchup. They are already on sale in finished form and are an excellent remedy to give chicken meat more rich taste. You just need to sprinkle the chicken carcass or chicken pieces with pepper, salt and spread mayonnaise or ketchup on top. Use any seasonings you see fit. Such marinades will also give the chicken beautiful crust.
Another way to marinate chicken is to use kefir. To do this, take approximately 400 ml of kefir per medium-sized chicken carcass. Add salt, oregano, pepper, paprika and basil to it. It is better to cut the chicken into pieces, so it marinates better. Fill it with kefir and spices and leave for about two hours. Ready chicken it turns out tender and rosy.
There are a lot of chicken kebab lovers. Despite the fact that this meat is very tender, it also requires pre-marinating, to give it a certain taste. Before making chicken, you need to decide on the marinade. For this, kefir mixed with seasonings and spices is also used. But there are other options.
You can take a little vegetable oil and lemon juice. It is not advisable to use vinegar, so we take lemon juice, which will give the meat the right acid. We also add pepper, salt and any spices as desired.
As a marinade, you can use olive oil and a little soy sauce. In this case, the use of salt should be moderate. The chicken should be kept in the marinade for about 2-4 hours, no more.
How to marinate chicken in an original way? Use a marinade with honey and fruit juice. To do this you need to take a tablespoon good honey, a little (a teaspoon) of soy sauce, salt, about three tablespoons of orange or pineapple juice and pepper. Coat the chicken meat with this mixture and leave it for two hours. It should be noted that during marinating you need to periodically stir the meat. Thanks to honey, a beautiful golden brown crust, but be careful not to burn the meat.
Eggs are also used as a mixture for marinating chicken meat. Lightly beat a few eggs and add salt to them. Then pour this mixture over the chopped chicken and leave for a while. Then we take out the meat and drain off the excess egg liquid. Now you can roll each piece in a mixture of different chopped herbs and then sprinkle with breadcrumbs. In this form, fry the chicken in a pan or on the grill.
Lovers original dishes can use cream or in combination with curry and chili sauce. Garlic goes very well with it. It can be added to mayonnaise, seasoning this mixture with chopped green dill. Spread the prepared marinade over the chicken and leave for 2 hours.
There are many options for marinating chicken. You can choose one of those offered, supplement them with your own spices and seasonings, or come up with your own original recipe marinade The main thing is that the chicken meat turns out tasty, tender and appetizing.
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