How to marinate chicken for the oven recipes. With the addition of vinegar. Recipe with soy sauce

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

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

The duration of marinating depends on the weight of the carcass. If you plan to bake the whole carcass, take the time to marinate it the night before. If you have wings or breasts for dinner, you can leave them in the sauce for an hour. Thighs require more time - from 2 to 4 hours.

Stop marinating oven-baked chicken in mayonnaise! With this simple and seemingly successful ingredient, you completely kill its individual taste, which turns out to be the same every time. Moreover, mayonnaise contains acetic acid, which when baked makes the fibers hard and they begin to taste bitter.

Keep meat in the refrigerator if marinating time is longer 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 is to mix 1 or several types of spices with vegetable oil, bathe the meat in this mixture and leave for a couple of hours. Depending on the seasonings you choose, choose your oil. For example, olive oil goes well with basil and paprika, sunflower oil goes well with hot spices, and corn oil goes well with all types of marinating.
Avoid salt! Every marinade recipe for chicken in the oven requires the presence of salt. You just need to add it correctly. Do not salt the meat before long-term marinating; it is better to add salt 10 minutes before you plan to put the carcass in the oven. Otherwise, the dish will turn out tough and dry.

Choosing spices

What spices should we use for chicken in the oven, 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 adds spiciness to the dish, so it is used “in doses” and often in dishes with a Mexican accent.

Herbs - for chicken in the oven, the marinade may contain marjoram, basil, mint, thyme, rosemary, sage. Only one can be used bright taste, or maybe 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 marinated chicken in the oven, especially if you plan to grill it. Curry is not a simple herb, but a rich combination of spices: cumin, nutmeg, mustard, hot pepper, coriander.
Nutmeg - opt for 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 special taste, which is highly prized in India. It’s more than unusual for us, so it’s worth adding turmeric to the marinade. small quantity. But for chicken in the oven it will become ideal solution, as it will give the dish not only interesting taste, but also bright golden crust.

Recipes for marinades for cooking chicken in the oven

The recipes we offer are used for preparing individual parts of chicken and are designed for 500 grams of chicken.

Soy-honey

Ingredients:

Two tablespoons of classic soy sauce and liquid honey;
Three tablespoons of refined vegetable oil;
One pinch each of basil and coriander;
A little ground black pepper.

Mix all the ingredients and marinate the chicken in the resulting sauce for 4-5 hours.

During marinating, the meat acquires a rich honey flavor and a noble brownish tint.

Remove the chicken pieces from the marinade and bake them in the oven for 30 minutes. Great dish ready!

Spicy-sweet Asian

By preparing a marinade for baking chicken in the oven according to this recipe, you will be able to appreciate magical taste, based on the contrast of sweet and spicy!

Ingredients:

3 tablespoons sesame oil and honey; Sesame marinade, soy sauce and garlic
Five spoons of classic soy sauce;
Several cloves of garlic, crushed through a press;
Salt and black pepper to taste.
A ginger root about 4 cm long, grated, is added to the resulting mixture. fine grater.

It is ginger that will give the finished dish a unique Asian flavor.

The prepared pieces of chicken are coated with the resulting marinade and left for about one and a half to two hours, and then sent to bake in the oven. Thirty minutes later the dish is ready.

Universal (fast)

A great way for those who don't want to spend a lot of time cooking. With this recipe you will prepare delicious chicken very quickly by marinating it at room temperature for 15-20 minutes.

Compound quick marinade for chicken in the oven:

Three tablespoons of lemon juice;
40 g mild mustard;
Four tablespoons olive oil;
A pinch of Provençal herbs of your choice;
Black ground pepper on the tip of the knife.

Chicken pieces should be mixed with sauce in plastic bag and leave to marinate.

After this, you will need another 15-20 minutes to bake the marinated pieces on the grill or in the oven.

Kefir

Chicken dishes in kefir marinade in the oven turn out deliciously tender and juicy. You will certainly appreciate how the notes of basil will sound in a new way against the background of delicate kefir!

Ingredients:

Half a liter of 1% kefir
2 tablespoons mild mustard;
4 tablespoons of any refined oil;
3-4 cloves of garlic;
A pinch of basil and a little black pepper.

Mix all these ingredients, pour the resulting marinade over the poultry pieces and place them in the refrigerator for about 8-10 hours.

The baking time will be about 30-40 minutes, and you need to ensure that the marinade completely covers the pieces of meat.

With honey and mustard

Ingredients:

1 tbsp. a spoonful of mild mustard;
5 tbsp. spoons of honey, melted in a bathhouse;
Two cloves of minced garlic;
Juice squeezed from half a lemon;
A little salt and black pepper to your taste.

The resulting mixture should be coated with portioned pieces of poultry and left to marinate for about 2 hours at room temperature.

After this, the chicken is baked in the oven for about 30 minutes.

Place all ingredients in a bowl and mix well. Wash the chicken thoroughly, dry it with a paper towel and thoroughly massage it inside and out with the marinade. Place it in a dish, cover it with film and send the chicken to rest in the refrigerator, maybe for an hour, or even overnight, as you like.

Interestingly, marinade was first used by the ancient Romans. As today, the marinade served to tenderize the meat and give it a more subtle flavor. In ancient times, ordinary sea water. The meat was marinated in it for several hours. Apparently, the effect was justified, since meat dishes those times are still described in cookbooks.

Today, lovers of tasty and juicy meat a more extensive list of ingredients, and much more recipes for preparing the marinade. This allows you to prepare the marinade based on the characteristics of the meat. For example, for tough meat it is necessary to use ingredients that can slightly soften its structure. Mustard is perfect because, penetrating deep into the fibers, it improves the absorption of herbs and spices included in the marinade.

For chicken meat, which is already tender a priori, you should not include such heavy “softening” artillery as mustard in the marinade. Stronger ingredients may have a negative effect and the meat will become too tough.

Many people believe that only the meat from which they plan to make kebab needs marinade. However, you can enrich the taste of meat not only when going outdoors, but also on everyday days, when you also want to enjoy aromatic and rich-tasting meat. An important fact is that it takes much less time to prepare marinated meat. The combination of spices and herbs allows you to give the meat a unique and inimitable taste every time.

Food preparation

As mentioned above, not every ingredient that is usually used for marinating meat is suitable when preparing a marinade for tender chicken. Too hard components can “kill” natural taste birds. Excellent action turns out to be tomato juice, adjika. The ingredients may include ginger, soy sauce, lemon juice, and even Exotic fruits- kiwi, orange.

Chicken marinade recipes:

Recipe 1. Marinade for grilled chicken

Many may wonder why it is actually necessary to marinate grilled chicken. After all, it’s enough to grate it with garlic, salt, black pepper and put it in the oven until a golden crust forms. The result will be amazing, however, if you do not overcook the chicken on the fire, which will dry out the meat. However, this opinion is wrong. Why enjoy the same taste every time, if you have the opportunity to experiment and cook every time? new chicken grill with unsurpassed taste?

Required ingredients:

Fresh ginger- 4 cm;

Apple cider 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

Enough interesting recipe preparing a marinade that gives the meat an incredible aroma.

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

Sour cream and mayonnaise are also actively used when preparing chicken marinade.

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

The combination of mayonnaise and processed cheese in this recipe gives the meat a rather interesting taste. The recipe does not include any exotic seasonings, all ingredients are available.

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!

Using greens when marinating chicken can significantly enrich the taste of the meat. However, you should not chop the greens; when cooking, it is quite difficult to clean the meat from small adherent leaves. And when cooking fresh herbs turns black and spoils appearance dishes.

Soy-honey.
Mix a spoonful of soy sauce with two tablespoons of melted honey and three tablespoons of vegetable oil. Add half a teaspoon each of coriander and basil, a little black pepper to the marinade, stir. Marinate the meat in the mixture, and if you bake it in a mold and with potatoes, pour it over it before putting it in the oven. Thanks to honey, the chicken will gain golden color and sweetish taste
Asian spicy.
Mix a spoonful of olive oil and salt, add 2 tablespoons of sugar and the juice of half a lemon. Pass 5 cloves of garlic through a press and add to the marinade. Peel a 4 cm long ginger root, cut it and add it 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!
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, and half a spoonful of black pepper. Wine and vinegar will make the meat incredibly tender and soft, and mustard will add an original taste.
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, and a pinch of salt. Lemon and rosemary will create a stunning aroma in the finished dish.
Original kefir.
Use 2 cups of low-fat kefir, 4 cloves of garlic, and the juice of half a lemon. Add a spoon hot sauce Tabasco, half a spoon each of thyme and black pepper, chop half an onion. At the end add 2 tablespoons of salt
Marinade "Delicious"
- Ginger root - 1 tablespoon already grated
- Garlic - 4-5 cloves
- Curry - 1 teaspoon
- Turmeric - 0.5 teaspoon
- Nutmeg - 0.5 teaspoon
- Ground white pepper - 0.5 teaspoon
- Salt - 1 teaspoon
- Vegetable oil - 5 tablespoons
- Sour cream - a quarter cup
- Juice of half a lemon (small)

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

Like any other business, marinating chicken includes a number of specific features that must be taken into account. Let's bring important tips, they will help you prepare a delicious marinade.

The duration of the procedure depends on the initial size of the chicken. For example, wings and breasts need to be soaked in the sauce for about 2-3 hours, while thighs will require 3-4 hours. In cases where the whole carcass is baked, the holding time increases to 8-10 hours. If possible, it is better to soak any part of the bird's body overnight.
Experienced chefs do not recommend marinating chicken in mayonnaise sauce, because it completely kills the taste of the dish. In addition, in a marinade based on of this product contained vinegar essence. When baked, it makes the fibers hard, as a result of which they begin to taste bitter.
After rubbing the chicken with the marinade, place the meat in 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, you only need to marinate the breast and wings.
The simplest and in a fast way Marinating chicken involves using spices mixed with oil. Combine several varieties of 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, place the dish in the oven for final cooking.
Watch the addition of salt carefully. Of course, it is included in every type of marinade, but consistency must be observed. Add chopped sea salt a quarter of an hour before putting the chicken in the oven. If you mix the product in immediately, the meat will become dry and tough.
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.
To obtain the most juicy and fragrant chicken Keep an eye on it throughout the entire cooking process. Baste the meat with the juice that is released during baking. Carry out similar manipulations after 30-40 minutes after the start of cooking (sending into the oven). Ultimately, the product will acquire a golden crust that will crunch pleasantly on your teeth.
To prepare the carcass in own juice it's better to use special ones baking bags, food foil or a form not larger than the volume of the chicken. As the heated liquid flows out, it will begin to envelop the meat, making it tender and juicy.
If you decide to bake the chicken along with the side dish, do not forget to stir it too. At the same time, while the juice is releasing, distribute the liquid throughout the dish. As for the location of the side dish, place it on top of or next to the carcass. Potatoes, broccoli, eggplant, etc. are usually used to complement meat.
As can be understood from the above, it is 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 facing up, preventing the mixture from leaking out.

How to choose spices

When preparing a chicken marinade, the spices used play an important role. Choose the ingredients you like and feel free to use them in moderation.

Turmeric. For the most part, the product is distributed in eastern countries, but he also found his consumer in Russia. Spices add to a dish refined taste, but turmeric must be used in small quantities. Besides bright aroma the chicken will acquire a golden crust.
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 needs to be used in doses, giving the meat a Mexican touch.
Fragrant herbs. Spices of this kind include thyme, sage, mint, marjoram, rosemary, and basil. If desired, you can use herbs as an independent product or mix them together, creating a unique mix. If you're making your own, consider adding dried ginger or coriander as well.
Nutmeg. Housewives successfully add seasoning when they complement chicken with potatoes and mushrooms. It is these products that go well with nutmeg and tender cream sauce, in which mushrooms are cooked.
Curry. This option is suitable for marinating chicken on the grill or in the oven. Curry is not a homogeneous component, but bright mixture. The seasoning includes cumin, mustard, nutmeg, coriander and red/chili pepper. For this reason, it is recommended that you read the label regarding the amount to use before starting preparation.

How to marinate chicken

Regardless of how you prepare the marinade, choose the option of baking the chicken. The most common is the use of foil, a baking sleeve, or a special form.

Marinade with lemon zest

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

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.
Wash the chicken with cold, preferably melt water, and dry with paper napkins or a towel.
Grate the peel of the first lemon using a fine grater, add thyme, salt and black pepper, and stir. Lubricate the chicken carcass with the resulting mixture both inside and outside.
Place the lemon in the belly, in which you made holes with a knife. Sew the chicken shut with thread to prevent the juices from leaking out during cooking.
Preheat the oven to 190-200 degrees, place the chicken in a baking bag, and leave for 1 hour 20 minutes until final cooking.
During the entire cooking process, do not remove the chicken from the baking tube. If you decide to bake it in glass form, spray the carcass with lemon juice, which will begin to release during the cooking process.
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 of the citrus inside, not the whole fruit.

Soy sauce based 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

Pour the soy sauce into a deep bowl, heat the honey in the microwave and place in a container. Add natural oil, add spices, stir.
Wash chicken carcass, dry it with a towel, rub with marinade. In cases where you are cooking chicken in special form, make 2 times more marinade to pour it over the meat during baking.
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 - at your discretion

Mix fat sour cream, spices, natural oil and salt into a homogeneous mixture.
Rub the resulting mixture onto the chicken carcass, place it in a baking bag, and make 4-5 holes using a sewing needle.
Preheat the oven, bake the product for 1 hour 15-20 minutes. Turn the carcass periodically so that it cooks evenly.
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 greens.

Marinade with garlic

garlic - 7 cloves
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

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

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

Video: how to properly cook delicious chicken in the oven

Hello, my dear readers. Agree that chicken baked in the oven is one of the most delicious and gourmet dishes. You can prepare it both for a ceremonial feast and family dinner. You don't have to be a top-notch chef, though. You can easily cook incredible tasty dish on your own at home. I’ll help you with this - I’ll tell you how to marinate chicken for the oven.

How long to marinate the chicken depends on the weight of the carcass. If the meat will remain in the sauce for longer than 2 hours, place it in the refrigerator. But small pieces of chicken will be nourished aromatic spices quite quickly - in 1-1.5 hours.
The easiest way to marinate meat is to add it to a mixture of spices and vegetable oil. Seasonings can be used to suit your taste. As for oil, olive, corn or sunflower will do.
Most recipes call for salt in the marinade. But don’t rush to add it there. It is better to add salt to the meat 10 minutes before the end of cooking. Otherwise, the chicken will turn out dry and tough.

What spices are best to use?

Do you want to cook real cooking masterpiece? Then take your choice of seasonings seriously.

Peppers – chili, allspice or black. The latter is added to many dishes, so its use is essentially unremarkable. It’s another matter if chili is added along with black pepper. The dish immediately takes on “Mexican” notes. Or try replacing it with a scented one. It turns out very tasty.

Nutmeg. If you cook chicken with cheese or mushrooms, be sure to add this spice.

Curry. This great addition for grilled chicken. By the way, my friends, curry is a “combined” spice. It consists of several spices: mustard, nutmeg, cumin, coriander and hot pepper.

Turmeric. This spice will give the dish an original taste and a beautiful bright crust. Just don’t overdo it with the spice – add it in small quantities at first.

Fragrant herbs– mint, sage, thyme, basil, marjoram. They can be used individually or in combination. They will give the chicken a divine taste.

Marinade recipes

There are many options: from simple (in mayonnaise or vinegar) to exotic (in orange juice). I will introduce you to some of them today.

I have a huge request to ask of you, friends. Be sure to post when you cook chicken using one of the options below. Express your opinion - which is better to marinate. And if you know tasty option, share his recipe.

See recipes for marinades for baking chicken with delicious photos. And you can get acquainted with one of the most original ones in the article - “grilled chicken on beer”.

Step-by-step recipe for marinade of chicken legs in a sleeve

Very easy recipe in preparation. Baked chicken legs are juicy and flavorful. They go great with potatoes and any salad. At the end of baking, you should cut the sleeve to get a golden crust.

4 chicken legs;
2 cloves of garlic;
1 tsp Provençal herbs;
a pinch of red hot pepper;
a pinch of sweet pepper;
black pepper and salt - to taste;
40 ml olive oil.

Wash the legs and dry with paper towels. Grind the garlic with a garlic press. Pour oil into a bowl, add chopped garlic and spices. Mix everything well. Rub the marinade over the chicken legs, cover the bowl with cling film and place in the refrigerator for 30 minutes.

Place the chicken in the sleeve and tie. Place the bag in a baking dish. Or you can use the oven rack for this. Place a baking tray underneath cold water. Pierce the sleeve with a knife in several places.

Bake for about 1 hour at 180 degrees. At the end of baking, cut the sleeve so that the chicken gets a golden crust. Serve with potatoes and vegetable salad.

How to marinate chicken in soy sauce

Do you like sweet meat? I just love it. So yummy! I'll share classic recipe combinations of meats sweet and sour marinade with the addition of honey. The dish is easy to prepare and incredibly tasty.

8 pcs. chicken drumsticks;
5-6 tsp. honey;
4 tsp. soy sauce;
1 clove of garlic;
1 lemon;
hot pepper - to taste.

Wash the shins and pat dry with paper napkins.

In a bowl, mix honey, soy sauce and a pinch of hot pepper. Peel the garlic clove and cut into slices. Squeeze the juice from half a lemon. Add garlic and lemon juice to the marinade. Stir. Place the meat in a bowl with the marinade, mix the drumsticks with your hands. Place the bowl in the refrigerator for 20 minutes.

Preheat the oven to 160 degrees. Place the drumsticks in a heat-resistant bowl and pour over the remaining marinade. Cut the other half of the lemon into pieces and cover the top of the drumsticks.

Place the oven in the oven for about 40 minutes. Serve with baked potatoes. Bon appetit!

How to make honey-soy marinade

For 800 grams of thighs take:

4 things. potatoes;
3 tbsp. vegetable oil;
2 tbsp each liquid honey + soy sauce;
ground pepper;
a pinch of coriander and the same amount of basil.

Mix soy sauce, spices, oil and honey in a bowl. Dip the thighs into this spicy mixture and leave for a couple of hours. Marinated chicken acquires honey aroma and a beautiful brownish tint.

We put the thighs in the sleeve. Cut the potatoes into several pieces and season with spices. You can add 4 orange mugs. Pierce the sleeve with a knife a couple of times. Throw everything into a bag and cook at 200 degrees for 30-35 minutes. Try cooking chicken this way - it's quick and easy. And my husband loves this dish.

Honey marinade for chicken legs

I bring to your attention a special Asian version spicy mixture. Combines the contrast of sweetness and spiciness, plus gives chicken incredible taste. You can cook chicken legs or drumsticks this way.

For a kilo of legs you need to take:

6 tbsp. soy sauce;
3 tbsp. honey;
a couple of garlic cloves;
3 tbsp. sesame oil;
black pepper (crushed);
ginger root (about 4 cm).

Chop the garlic. Grate the ginger. Next, mix all the marinade components in soy sauce. Immerse the chicken in the aromatic mixture and leave it here for 1-1.5 hours.

Then place the legs in a baking dish previously lined with foil. Next we send it to an oven preheated to 180 degrees. The meat is baked for about half an hour. Don't forget to turn the legs a couple of times during cooking.

What aroma will fill your kitchen! I think that even those who live in the next house will smell it :) Well, your household members simply won’t be deterred from the kitchen. They will look here every now and then, hoping to hear the words: “The food is served.”

How to make a kefir marinade correctly

Meat prepared according to this recipe will turn out very tender and juicy. For 1.5 kg of chicken (we will cook thighs) take:

2 tbsp. not too spicy mustard;
500 ml 1% kefir;
4-5 garlic cloves;
3 tbsp. vegetable oil;
a little ground hot pepper;
a pinch of dried basil.

Chop the garlic. Then mix it with the rest of the marinade ingredients. Immerse the meat in this mixture and refrigerate overnight.

Then transfer to a greased form and pour on top kefir marinade. It is advisable that the thighs be completely covered with this aromatic mixture. To make it softer, cover the top of the pan with foil, piercing it in several places with a knife. Next, place the baking dish in an oven preheated to 180 degrees. We set the cooking time to 30-40 minutes.

How to marinate poultry in mayonnaise

This option is very fast and simple. For a kilogram chicken you will need 120 g of mayonnaise, 3-4 garlic cloves and salt + ground black pepper.

Chop the peeled garlic using a garlic mince. Mix it with mayonnaise and pepper. Cut the chicken into 10 pieces. Separate the thighs, legs and wings. Next, separate the breast from the back. Then we cut the breast into 2 parts and the back into 2 parts. Immerse the chicken pieces in the aromatic mixture for 1-1.5 hours. Then put them in a slightly greased baking dish and place in a preheated oven.

The temperature in the oven during roasting of the bird should reach 200 degrees. Cook the chicken for about 20 minutes, then add a little salt and turn it over. Continue baking the meat for another 15 minutes.

Honey mustard marinade for whole chicken

We will cook the whole bird this way. For a carcass weighing 1.5 kg you will need:

2 tsp liquid honey;
4 tbsp. whole grain mustard;
7 cloves of garlic (or a couple of tablespoons of dry);
4 tbsp. oils (preferably use olive oil);
ground black pepper + salt.

Mix honey with 3 chopped garlic cloves, oil and mustard. Season the mixture with pepper and salt, and then mix well. In this case, I advise you to salt the sauce immediately. I think that evenly salting a whole carcass at the end of cooking is unlikely to work. As a result, one part will come out too salty, and the second – under-salted.

Place the bird in a baking dish and coat it thoroughly with the prepared sauce. We wash the remaining unpeeled garlic and place it in the internal cavity of the carcass. Place the chicken in the oven and bake it at 190 degrees for 20 minutes. Then carefully turn it over to the other side. And continue baking at the same heat setting for another 30 minutes. Before removing the bird from the oven, check the meat for doneness.

Marinade for grilled chicken at home

The bird prepared according to this option will turn out just like in the store. No one will suspect that this is your first time making this dish. For it you will need the following products:

chicken (weighing up to 1.5 kg);
2 tbsp. grape or apple vinegar;
1 tbsp. lemon juice;
4 cloves of garlic;
3 tbsp. liquid honey;
1 tbsp. sesame oil;
fresh ginger root (up to 4 cm);
salt;
1 tbsp. sesame seeds.

Chop the garlic and finely grate the ginger root. Then combine honey with ginger and garlic gruel. Add vinegar with juice and oil there.

I recommend marinating the chicken in a bag. Pour the aromatic gruel here and place the carcass. Then close the bag and shake it well. This is necessary so that the spicy mass is evenly distributed over the entire surface of the bird. Place the meat in the refrigerator for 3-4 hours.

Then remove the bird from the bag, season evenly and sprinkle with sesame seeds. Next, place the carcass on the spit. Use kitchen string to secure the wings and legs. In the oven, place a baking sheet under the spit - the fat from the chicken will drain there. Otherwise, after cooking grilled chicken, you will, like Cinderella, rip out the oven. And your family will eat up all the chicken at this time, without leaving even a piece for you :)

To prevent the meat from becoming over-dried, I recommend cooking it in two stages. First, bake it for 30-40 minutes in the “grill” mode. Then switch the oven to normal mode. And continue cooking the bird for another 30-40 minutes at a temperature of 200 degrees.

I am sure that chicken lovers will appreciate another recipe - “tabaka chicken”. It is quite possible that he will become yours signature dish 😉

Additional Tricks

If you decide to bake chicken in foil, remember that airtightness is important in this cooking method. Otherwise meat juice It will leak out and the meat will turn out a little dry. Therefore, do not skimp on foil - wrap the pieces generously with it.

For frying in the oven, you can also use a baking sleeve. In this case, be sure to make punctures in the sleeve with a toothpick. This must be done to allow steam to escape. Otherwise, the sleeve will begin to inflate and boom. By the way, with potatoes and other vegetables you can immediately make ready dish with a side dish. I now add another half of the orange, cut into slices. It turns out very tasty.

Do not use fresh herbs to prepare the marinade. During baking, it will turn black and ruin the appearance of the dish. The best option– replace greens with dried herbs. And if anyone doesn’t like the smell of burnt garlic in the oven, replace it with dry garlic. It is sold in any store.

I still have a lot of interesting things in store for you, so subscribe to updates. And that’s all for today: bye.

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;
Provencal herbs(or aromatic seasonings optionally);
pepper;
salt.

Preparation:

Peel the onion. Cut it into not too thick half rings.
Fold into 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” the chicken carcass in it, 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.

Grilled chicken is one of the most popular dishes at the dacha and at a picnic. One of the secrets delicious food, cooked on the grill, is a well-chosen marinade. It not only gives the meat a certain flavor, but also makes it softer. There are a lot of recipes for chicken sauce, it can be dry and liquid, spicy and tender.

Chicken ideally should not be frozen; it is better to buy it chilled, in which case the meat will turn out juicy.

Before marinating, the chicken carcass should be thoroughly rinsed under cold running water, then wiped just as thoroughly with a paper towel so that it becomes dry.

To ensure that the meat is properly soaked, you should not use a container that is too large; it is best to choose a medium-sized one. It is not recommended to marinate in metal containers. The metal can react with sauce ingredients and significantly change the flavor of the meat. A glass or enamel container is best.

It is convenient to marinate chicken in a plastic bag. This method has advantages: it is simple and always available, it soaks the chicken as much as possible, and eliminates any foreign taste.

Chicken meat is soft in itself; you can marinate for only 1 hour in the refrigerator. If you increase the time to five hours, or even better, leave it overnight, the taste will be richer and the meat will be more tender.

If the marinade contains soy sauce, it is important not to oversalt it, since the sauce is salty.

To prevent the chicken from turning out dry and tough, it is better to salt it at the end of cooking, then the salt will not draw out the moisture.

TO chicken meat most suitable different ingredients. It can be Provençal herbs, garlic, citrus fruits, honey, onions, peppers, yogurt, dill, wine, pineapple, ginger and much more, for every taste.

If you don't know how to marinate chicken for grilling, use ready-made recipes.

Marinade recipes

Classic chicken marinade

To prepare it you will need the juice of half a lemon, a tablespoon of refined sunflower or olive oil, a chopped clove of garlic, two bay leaves and coarse salt (you can use sea salt). The chicken is cooked whole. The carcass is rubbed with the mixture and marinated for two days. If the chicken is not broiler, you can put it under pressure to make it softer.

With thyme and lemon zest

Chicken kept in this marinade turns out very flavorful. To prepare it you will need the following ingredients:

juice of 1/2 lemon;
zest of 1 lemon;
three tablespoons of vegetable oil;
three cloves of young garlic;
a bunch of thyme;
pepper and salt.

Crush the garlic with a garlic press, add oil, lemon juice, grated zest, salt, pepper and chopped thyme. Spread the chicken and pound it so that it is as flat as possible. Coat it with marinade, place in a container, cover with a lid and place in the refrigerator overnight.

In Chinese

It is based on traditional soy sauce. For a quarter cup of sauce you will need:

three table. spoons of grated ginger root;
a quarter cup of sugar, preferably brown;
table. a spoonful of grated garlic;
two tea spoons of sesame oil;
tea a spoonful of ground black pepper.

Place all ingredients in a blender, mix very well and coat the carcass or chicken pieces.

With mustard

For a glass of olive oil you need to take half a glass of lemon juice, 2 tablespoons of Dijon mustard and a teaspoon of salt. Mix all ingredients thoroughly and coat the chicken carcass with the mixture.

In Italian

For a quarter cup of olive oil you will need 2 teaspoons vinegar, 1 tablespoon Italian seasoning, 1 teaspoon oregano, finely chopped garlic and salt to taste. Mix all ingredients in a blender and process the mixture over chicken pieces or the whole carcass.

Eastern style

Ingredients for marinade:

vegetable oil – 1 tbsp. spoon;
soy sauce – 2 tbsp. spoon;
lemon juice – 2 tbsp. spoons;
chili seasoning – ½ teaspoon;
garlic – 2 cloves;
onion – 1 small onion;
water – ½ cup.

Combine vegetable oil with chili pepper and heat, then add thinly sliced onion and simmer for one minute, then add finely chopped (or grated) garlic and simmer for another minute. In a separate bowl, mix soy sauce with water and lemon juice and pour into stewed onions, bring the mixture to a boil and simmer for about three minutes. Cool the resulting sauce, pour it over the chicken, cover and refrigerate for an hour.

Garlic

Ingredients:

black pepper – 2 g;
chili pepper – 2 g;
curry – 5 g;
garlic – 2 cloves;
lemon juice – 2 tbsp. spoons (can be replaced with white wine or vinegar);
salt.

Grind the chopped garlic with salt, combine with pepper, lemon juice and curry. Coat the chicken carcass with the mixture inside and outside and let stand for 2 hours. The marinated chicken can be grilled.

In Russian 1

Ingredients:

sour cream – 200 g;
parsley – 20 g;
dill – 20 g;
mustard – 1 teaspoon;
onion – 1 onion;
chilli;
black pepper;
salt.

Rub the washed and dried chicken inside and out with salt and pepper. Finely chop the onion, dill and parsley. Mix mustard, sour cream and herbs and pour the sauce over the poultry carcass.

In Russian 2

Ingredients:

white wine – 300 ml;
chicken seasoning;
ground red pepper;
salt.

Cut the chicken in portioned pieces, put in a container, add wine, chopped onion, salt and pepper. Leave to marinate for 30 minutes.

With orange juice

Ingredients:

orange juice – 2 glasses;
onion – 1 onion;
chili pepper and salt.

Cut the chicken into pieces, rub them with salt and pepper, and place in a bowl. Cut into rings onion, send it to the chicken and pour it all over orange juice. Leave to marinate for 45 minutes.

Marinade for chicken wings

Ingredients:

soy sauce – ½ cup;
sherry - 1 glass;
onion and garlic powder– ¼ teaspoon each;
ginger powder – 1 teaspoon.

Combine soy sauce with sherry, add spices and stir. Pour the mixture over the chicken wings, cover and refrigerate overnight. Before frying, remove the wings from the marinade and allow to drain.

Spicy marinade for wings

Ingredients:

vegetable oil – ½ cup;
soy sauce – ½ cup;
garlic – 1 clove;
hot chili oil – 1 table. spoon;
salt.

Chop the garlic, mix with oil and soy sauce. Wash the wings, dry them, rub with salt, place in a container, pour in the marinade and let sit in the refrigerator for half an hour.

To prepare chili oil, you will need half a cup of vegetable oil and a teaspoon of chili pepper. Mix the ingredients and leave to brew for half an hour.

Spicy

Ingredients:

ground black pepper – 2 g;
chili pepper – 2 g;
curry – 3 g;
seasoning for chicken – 5 g;
lemon – 1 piece;
salt.

Mix all the seasonings and rub the chicken pieces with this dry mixture, then sprinkle with lemon juice, and you can immediately fry.

Mexican

Ingredients:

water – 100 ml;
ketchup – 100 g;
granulated sugar - teaspoon;
lemon juice – two tablespoons;
dried celery – ½ teaspoon;
chili pepper – ½ teaspoon;
salt.

Grate chicken legs coarse salt. Mix ketchup, water, lemon juice, sugar, pepper and celery. Place the legs in a suitable container and fill with the resulting mixture.

With kefir

Ingredients:

kefir – 120 grams;
grated ginger – 1 tbsp. spoon;
salt, pepper, spices - to taste;
lemon juice.

Mix kefir, ginger, lemon juice, spices and salt. Chicken breasts cut into pieces, pour in the prepared mixture and leave for 8 hours.

With mayonnaise

Ingredients:

mayonnaise – 150 g;
onion – 5 onions;
pepper and salt.

Wash chicken drumsticks, dry them, rub with coarse salt and ground pepper, let stand for about a quarter of an hour. Then pour mayonnaise over the pieces, add onion, cut into wide rings, and put it in the refrigerator for 10-12 hours.

With apple cider vinegar and tomatoes

Ingredients:

apple cider vinegar – 2 tablespoons;
tomatoes – 2 pcs.;
onion – 4 onions;
salt and spices - to taste.

Mix all the components of the future marinade and rub the resulting mixture onto the pieces of chicken. The longer the meat is marinated, the softer and more tender it will be in the end.

In Greek

Ingredients:

natural yogurt – 1 glass;
olive oil – 2 tbsp. spoons;
medium-sized lemon - 1 piece;
fresh parsley - a small bunch;
dried oregano – ½ table. spoons;
garlic – 2 cloves;
salt and ground black pepper - to taste.

Mix olive oil with yogurt, oregano, black pepper, crushed garlic and salt, stir. Add 2 tables. spoons lemon juice, grated lemon zest, mix everything and add chopped parsley at the end. Place the whole chicken in a bag and pour the mixture over it. Tighten the bag properly and secure it so that no air gets in, and keep it in the refrigerator for 30 minutes.

Marinade-glaze

Ingredients:

soy sauce – 150 g;
ginger root– 5 cm;
honey – 80 g;
garlic – 3 cloves;
pepper - a pinch;
Provençal herbs - a tablespoon;
salt.

Peel and grate fresh ginger root, combine it with soy sauce, liquid honey, spices and finely chopped garlic, mix well. Place over low heat, heat until boiling and simmer for five minutes, then cool. Place the chicken in the pan, brush with the resulting glaze, cover with foil and bake. After 15 minutes, grease again, continue to grease every five minutes until ready.

There are a lot of marinades for grilled chicken, and each is good in its own way. If you want to make it simpler and faster, you need to use a time-tested recipe: vegetable oil and traditional spices, and it will not let you down.