How to marinate chicken for the oven. Chicken marinated in mayonnaise in the oven
The spring holidays are just around the corner. And by tradition, we always associate them with the opening of the summer season and the preparation of barbecue. From which they just do not prepare it - from pork, lamb, fish and, of course, from chicken meat.
The advantage of chicken meat is that it is softer and more tender. It also marinates faster and cooks. It is also considered more dietary, especially if it is prepared from fillets.
Chicken meat has soft and tender meat, and practically does not require pre-treatment, especially for additional softening of the pulp. And basically, marinades are used to give additional flavors, as well as to preserve all the useful properties and juiciness when frying.
In order to make 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.
Now ready-made meat for barbecue can be purchased at the store, but still cooked on your own, it cannot be compared with any store analogue. After all, you can add everything that you love to it - various favorite spices, flavorings. And you will definitely know what is in the composition, and what quality. That is why everyone tends to cook marinade for meat on their own.
You can fry it both on the coals on the grill and in the oven.
Perhaps this is the most popular method of all known to me. In any case, most of my friends use this option.
And this is no coincidence, kefir has a moderately sour taste, which contributes to a moderate softening of the meat. And the fact that kefir is fatty and rather dense, well envelops each piece of meat and does not drain, allows you to keep all the juice inside, quickly fry it and get a beautiful golden crust.
That is just the perfect marinade.
For cooking, you can use any parts of the chicken, and we will use chicken thighs. Their meat is not dry, moreover, it is covered with a skin. This will keep the juice inside the piece and give the meat a beautiful crispy golden brown.
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
Cooking:
1. Wash the meat and pat dry with paper towels.
2. Cut the onion into thin half rings. Try to cut it as thin as possible, so it will nourish each meat piece with its juice more strongly.
3. Fold the chicken into a large container and sprinkle with onions lightly crushed in your hands. Stir and crush the onion a little more.
4. Pour kefir. In principle, it can be used with any fat content. But I usually buy 3.2% fat. Such kefir is tastier in itself, which means that the marinade from it turns out to be the most delicious.
5. Add spices. You can also add any of them, including ready-made spices for barbecue. Well, if they contain thyme, or rosemary, or savory, they will give a pleasant aroma to the dish. You can add ground coriander, along with zira, it is a favorite Asian spice.
I also always add at least a pinch of ground ginger, I love its zesty flavor. In addition, meat with its use always turns out to be softer and more tasty.
To get a beautiful, golden crust, you can add a little turmeric or paprika. But these are just useful tips, add those spices that you yourself like more. They will need a total volume of approximately 2 - 2.5 tablespoons.
6. Add a teaspoon of salt and pepper to taste.
7. Cut and add parsley. It is not necessary to cut it very finely, later it will be necessary to remove it so that it does not burn when frying the meat. Mix and press well with your hand. Top with a flat plate and press lightly so that the marinade covers each 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 put 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 meat.
10. Fry until cooked and until a beautiful golden brown appears for about 25-30 minutes. Make sure that the flames do not break out and do not burn the tender juicy meat.
11. Serve the finished barbecue with chopped onions, you can pre-marinate it. You can also sprinkle with fresh herbs.
According to the same recipe, you can cook barbecue on a 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 fact, it is very similar to the previous recipe. You can even say that you can leave everything in it unchanged, just add mayonnaise instead of kefir and that's it, we get a completely different taste.
We will need:
- chicken - 1 pc.
- garlic - 1 head
- mayonnaise - 100 ml
- salt, pepper - to taste
- spices for chicken
Cooking:
According to this recipe, we will cook the kebab on the grill in large pieces.
1. Wash the chicken and cut into 6 - 8 pieces.
2. Peel and cut the garlic lengthwise into thin plates. Combine spices with salt, pepper and mayonnaise. You can use any spices you like.
3. Lay the garlic plates under the chicken skin.
4. Then coat the pieces with mayonnaise mixture.
5. Put the pieces in a suitable container and leave for an hour and a half.
6. Then put the meat on the grill and fry on hot coals until cooked. The finished kebab will turn out rosy, fragrant and very tasty.
Serve and eat with pleasure.
I met such an opinion that it is not advisable to cook chicken skewers with mayonnaise, due to the fact that it contains a lot of fat. And with strong heating, a lot of harmful substances are released.
Like it or not, one can only guess. But the recipe for such a marinade exists, and I describe it. Therefore, to cook barbecue in this version, or not, everyone will determine for himself.
Marinade with Vinegar and Onion
This option of preparing meat for frying is currently very controversial. There is an opinion that meat with the use of vinegar is tough and tasteless. Therefore, this option was replaced by more gentle methods using sour cream, mayonnaise, kefir and other, not so aggressive ingredients.
But in principle, if you are not zealous with the amount and percentage of vinegar, you can get quite tasty, soft and juicy shish kebab.
Therefore, we will not leave this method without attention, and we will cook chicken using it. I would recommend it for larger pieces of chicken like thighs or drumsticks. That is, when the meat is on a large bone and large enough. As a rule, I do not use this option for breast and fillet.
You can also cook according to this recipe if it is too hot outside, and the meat needs to be transported to the dacha in the heat. Although in my opinion it is better to transport a whole chicken and marinate it already on the spot.
We will need:
- chicken - 2 kg
- onion - 1 kg
- red ground pepper - 0.5 tsp
- ground black pepper - 0.5 tsp
- salt - 1.5 teaspoons
- bay leaf - 1-2 pieces
- spices - to taste
- apple cider or wine vinegar - 100 ml
Cooking:
For barbecue, you can use a whole chicken and cut it into pieces. Or purchase thighs or drumsticks and use them.
You can fry on a grill or skewers, as you like more.
1. If using chicken, then wash it and cut it into roughly equal pieces. Adjust their size depending on which method of frying you choose.
2. Peel and cut the onion into very thin half rings. Put it in a dish in which we will marinate. Sprinkle with salt and squeeze until juice appears.
3. Put the chicken pieces on top and mix.
4. Add spices, about 2 - 2.5 teaspoons. You can use them to your liking, ready-made ones that can be bought at any store are suitable. Add also bay leaf and pepper. Mix everything.
5. Pour apple cider vinegar. You can also use regular vinegar 6 or 9%, but in this case, it is better to dilute it with a little water. Thoroughly mix the meat with the marinade, and 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. Worth no more.
7. Fry the meat, as usual, until tender and golden brown.
Marinade with soy sauce
For such a barbecue, any parts of chicken meat are also suitable. 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
Cooking:
1. Wash the chicken and cut into pieces if it is whole. Try to cut it in such a way that they are all about the same size. This is necessary for uniform pickling and frying of the pieces.
And if it is possible to cook, for example, from the thighs or drumsticks, then it will be just perfect. Here, all parts already have the same size.
If you want the kebab to turn out to be more dietary, then you can remove the skin from each piece. By the way, in this case, the marinade will better soak all the pieces.
2. Cut the onion into thin half rings. Mince the garlic.
3. Mix soy sauce with lemon juice and pepper. In the recipe, I did not specify 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 liking.
4. Prepare a container in which we will cook meat. Place chicken pieces in it and drizzle with oil. If there is no olive oil, then you can use regular vegetable oil without smell.
Stir with meat so that each piece is coated with oil.
5. Chop the onion with your hands, pressing on it so that it starts the juice. You can mash the onion in a separate bowl, and then mix with the meat and mix.
6. And the last step is to pour the prepared marinade. Mix everything and leave for 2 - 3 hours in a cool place.
During this time, you can mix 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 wire rack. Thoroughly clean the onion pieces.
8. Fry on hot coals for 20 - 25 minutes, periodically turning the meat over and not allowing the flames to flare up.
The finished kebab will be covered with a beautiful ruddy crust, it will be soft, juicy and tasty.
With soy sauce and honey
According to this recipe, we will cook chicken skewers 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. the spoon
- light honey - 1 tbsp. the spoon
- lemon juice - 1 teaspoon
- zest - from half a lemon
- paprika, turmeric - 0.5 tsp each
- spices for chicken - optional
Cooking:
1. Rinse the meat and pat dry with paper towels. Cut into bite-sized pieces.
2. To prepare, mix soy sauce, honey and lemon juice. Remove the zest from half a lemon and add it to the liquid mixture. You need to remove only the yellow part of the zest. The white part is bitter and the meat can take on a bitter taste.
3. Add turmeric and paprika, these spices will add a beautiful color to the cooked meat.
You can add spices if you like. But I do not add, since all the components are already quite strong in taste and smell.
4. Pour the meat with the resulting marinade and rub it into the pulp. Leave to infuse for 30 minutes.
5. Then string on skewers and fry on hot coals until cooked and a beautiful golden brown forms.
The sweet marinade penetrates the structure of the meat very well and it tastes completely amazing and unusual.
These cooking options are not used as often as sour ones, but if you want to experiment, then cook, it will be unusual and delicious!
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 the articles. And if you are interested in such a recipe, then, and there you will find its description.
How to cook delicious chicken with ketchup and olive oil
Another delicious 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
Cooking:
This method can be used for any parts 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. Drizzle with oil and mix.
The oil will create a light film on the surface of the piece and will not allow the juice to flow out. In addition, thanks to him, the barbecue will turn out with a beautiful golden brown.
2. Pepper the meat to taste. Add spices. You can use the ones you usually use. It's not particularly important. You can add a ready-made mixture for chicken kebabs, or just for chicken.
The only spice I always add besides others is dried ground ginger. I love adding it to marinades for pork skewers, and any other. It gives a light spiciness, piquancy and allows you to achieve softness of the meat.
If you like the garlic flavor, you can chop a couple of garlic cloves and add that too.
3. Add ketchup and mix everything. You can also use any ketchup. Someone likes it spicier, so add a spicy variety. Or the one in the fridge. Mix meat with all ingredients.
4. Leave for 30 minutes. This time will be quite enough for each piece to be saturated with juice and taste.
5. At the end of the allotted time, salt. But not very much, salt is already present in ketchup. Mix again and thread onto skewers.
6. Grill on the coals on the grill. It is best to use coals from any fruit trees, or birch will also work.
Fry for 15 minutes. The meat is tender and will fry pretty quickly. Drizzle with a little oil a couple of times while frying. The chicken fillet itself is rather dry, and in order to keep the juice inside and achieve a golden crust, this will need to be done.
7. Serve with chopped and pickled onions, fresh vegetables and ketchup. Eat with pleasure.
Chicken skewers marinated with lime and herbs
We will need:
- chicken breasts - 2 pcs
- large red onion - 1 pc.
- Bulgarian green or red pepper - 2 pcs.
- lime - 1 pc.
- 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
Cooking:
1. Rinse the chicken breasts thoroughly, dry them with paper towels, remove the skin, if desired, and cut into large cubes of approximately the same size.
2. Peel the Bulgarian pepper from seeds and remove the stalk. Cut into large squares, about the size of a diced chicken.
3. Peel and cut the onion into large rings.
4. Put the meat and vegetables in a bowl and mix.
5. Prepare the marinade. To do this, rinse the cilantro and mint, transfer to a blender bowl. Add chopped green onion and garlic.
Squeeze the juice from the lime also into the blender bowl, add soy sauce, chili sauce, olive oil, salt and pepper.
6. Mix all the ingredients into a homogeneous mass and put it on the meat and vegetables. Mix until smooth. Leave to marinate in a cool place for 1 hour, you can also for two hours.
7. Then string on skewers, alternating pieces of chicken, bell pepper and red onion.
8. Roast on hot coals for about 30 minutes. Make sure that the flame does not break out of the coals and does not burn tender meat.
You can also fry in the oven.
Serve with fresh chopped onions and fresh or grilled vegetables.
As you may have noticed, cilantro is used in the recipe. I know not everyone loves her scent. But this cannot be an obstacle and a 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. the spoon
- turmeric - 1 tbsp. the spoon
- ground coriander - 1 tbsp. the spoon
- curry seasoning - 2 teaspoons
- salt - 0.5 tsp
Cooking:
1. Clean the chicken wings of 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. Remove the seeds from the chili pepper and remove the stalk and chop finely.
Pepper varies in strength of bitterness, so see for yourself whether to add one pepper or two to you.
3. Rinse and dry the lemon thoroughly and grate the zest, and only its yellow part.
4. Mix olive oil, garlic, chili, zest, all spices and salt.
5. Grate the wings with the resulting mixture, put in a convenient container and put the rest of the marinade on top. Press down with your hand.
Leave in a cool place for 3-4 hours.
6. Lubricate the grate with oil and put the wings on it.
7. Roast on hot coals for about 20 minutes. 10 minutes on each side.
Ready wings will turn red and become beautiful and fried.
Chicken shish kebab with sour cream marinade from Stalik Khankishiev,
But such an interesting option is offered by the famous culinary specialist Stalik Khankishiyev. The recipe uses orange peel, various spices, and even saffron. And this is not accidental, 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 a real culinary art!
Well, did you like the recipe? Then take it into account rather and cook such a barbecue to surprise everyone who is lucky enough to eat it.
How to marinate chicken for barbecue so that the meat is tender
And so, let's summarize our today's review. We looked at various ways to marinade for barbecue.
As you probably noticed, they are all divided into 4 main ways:
- sour
- sweet
- sharp
- neutral
"Sour" way
Chicken has soft and tender meat that does not require long marinade.
So, for example, if you want to quickly cook meat, then this just needs an acidic environment, which makes it soft. It can be various fermented milk products - kefir, sour cream, ayran, yogurt, or sour juices - pomegranate, pineapple, apple and others. Also in this category can be attributed ketchup, or fresh tomatoes, as well as shish kebab always turns out soft with the addition of kiwi, lemon, lime or pineapple.
Acidic ingredients also include regular, wine or apple cider vinegar. You need to be careful with them, as they greatly soften the meat. Leave the meat in such a marinade for a very short time, preferably no more than an hour.
Spices are widely used as additional ingredients. As a rule, these are various herbs with smells, such as savory, thyme, rosemary, marjoram, bay leaf, and spices such as coriander, ginger, and a mixture of peppers are also used. Paprika and turmeric are added for color, and saffron is added for color and aroma.
Onion is added to almost all marinades, it releases juice and soaks each piece, making it juicy.
In order for the meat to better retain the juice and look beautiful when cooked, olive or other vegetable oil is added, but odorless.
You can add mustard, honey, a little sugar to the composition.
"Sweet" way
If the first method is quite often used in cooking barbecue, then the sweet one is used much less frequently.
As a rule, when you want something “such”, another, then you can use it.
As components for such options, soy sauce is used, or soy sauce with honey or mustard. For piquancy, garlic, herbs are added.
Paprika and turmeric are used for the best taste and color. And for the smell of lemon or orange zest, or citrus juice.
Such a marinade penetrates the structure of meat very well, saturates it with a new taste, and in finished form it acquires completely new taste properties. So, if you "fantasy" with the ingredients, you may not even understand what kind of meat we eat. But it turns out delicious! Unusualness and piquancy captivate, and make you return to such recipes again and again.
"Sharp" way
As a rule, such options are used if the meat is tough enough, or is on the bone. So, such marinades are often used to prepare spicy wings.
Soy sauce is also used as ingredients, but chili peppers, garlic, mustard, our Russian, or French Dijon mustard are added.
Well, for a balanced taste, honey or sugar can be used. So that the meat does not turn out tough, vegetable oil is added. And for a better smell perception, lemon juice or zest is added.
"Neutral" way
In fact, I don't know if such a category exists. But there are ways to marinade that do not fall under the previous descriptions.
So, for example, you can cook a delicious barbecue using mineral water, onions, spices, salt and pepper. . In today's article, I did not repeat this recipe, for those who are interested, you can follow the link and read how it is done, and why in this case the meat is soft and juicy.
You can also pickle without mineral water, simply using spices, salt, pepper and onions. This is the easiest of all ways.
- to make the meat juicy and tasty, try to use fresh or chilled chicken
- if nevertheless your meat is frozen, then in no case do not defrost it in water, or in the microwave. A strong temperature drop will tear the meat fibers and break their structure. The kebab will turn out wadded and not tasty. Defrost chicken only at room temperature
- cut the meat for barbecue in equal pieces so that it is evenly marinated and fried
- do not marinate chicken meat for a long time, especially in acidic marinades. It's useless. As a rule, time is enough from 30 minutes to 2 hours
- I am not a fan of marinating chicken in mayonnaise. It is quite fatty and when heated, carcinogenic substances are released, which are not at all beneficial to health.
- when you string the meat on skewers, or put it on the grill, be sure to remove the onions and herbs. From heating, they will burn, and this will harm the appearance of the meat, make it ugly. In addition, from their burning, the kebab will be 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 smell and bitter taste when burned.
- roast meat over hot coals. The heat should be sufficient for quick frying. If the kebab is on the coals for a long time, the meat will dry out. If a fire breaks out on the coals, it will burn the meat from above and leave it raw inside
- when frying meat, do not leave the grill. Insidious tongues of flame will now and then break out and burn the meat. Prepare a water bottle ahead of time to extinguish them.
- if the coals are barely smoldering and the heat is not enough, wave over them with special “wavers” for such cases so that the heat of the coals is enough. It is better to remove the meat at this moment from the grill
- as a rule, it is necessary to fry the kebab from 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!
Most hostesses consider oven-baked chicken to be the perfect solution for a festive table or weekend menu. The combination of ease of preparation and excellent taste has long made this dish a favorite for almost every family. To prevent the bird from cooking the same way, change the chicken marinade in the oven each time. Find out more recipes on how to use seasoning to make poultry meat juicy and cooked.
How to marinate chicken for roasting in the oven
What needs to be done so that the cooked dish is not only fragrant and attractive in appearance, but also becomes unsurpassed in taste? A few little secrets of marinade preparation will help ensure that dietary poultry meat baked in a hot oven is juicy and tender. This information is useful to any hostess, both beginners and experienced. Remember a few basic rules for cooking chicken:
- Chicken meat should be perfectly fresh, slightly chilled, without prior freezing. The remains of feathers on the skin are unacceptable.
- Marinating time depends on the weight of the carcass or portioned pieces of meat. It is better to marinate a whole bird for several hours (up to 8), be sure to put it in a cool place. Small pieces are marinated for 1-3 hours.
- The correct addition of salt will help to avoid the stiffness of the meat. Marinated chicken is never salted at the initial stage of soaking with the mixture, it is better to do this 5-10 minutes before it goes into a hot oven. Keep in mind that some marinades already contain salt in their composition: where soy sauce appears, additional salt is excluded.
When preparing marinade for chicken in the oven, the following spices are suitable:
- Paprika red, black ground. They give a special piquancy and dosed sharpness. Used in all marinades.
- Turmeric, curry. Indian spices, when added, the chicken acquires not only a specific interesting taste, but also becomes covered with a beautiful golden crust.
- Nutmeg. The spice will go well if the bird is baked with mushrooms and cheese. Enhances the bright taste of each component.
- Herb sage, basil, thyme, rosemary. Herbs are used both dried and fresh, as an additional component to the marinade. With the addition of herbs, the meat acquires an interesting shade of taste.
Marinade step by step recipes
A variety of prepared delicious chicken marinades in the oven will help you experience new taste sensations. According to the same recipes, marinated poultry can be grilled, additionally using tomato ketchup. Poultry meat cooked on a barbecue, seasoned not only with a marinade mixture and spices, but also with smoke, will not leave anyone indifferent. Check out the most interesting recipes for marinated chicken.
With soy sauce
Ingredients per serving:
- soy sauce - 1 tbsp. l.;
- good vegetable oil (olive, a mixture of sunflower with it, corn) - 3 tbsp. l.;
- ground black pepper, basil, coriander - in a spoon (tea).
Cooking:
- Combine oil and soy product, shake well several times.
- Use your favorite spices, also mix, leave for a couple of minutes so that they give up their flavor.
- Place chicken meat inside the container for 1-2 hours without a refrigerator.
- Spread the chicken pieces on a baking sheet, pour the rest of the marinade on top of the meat.
Marinade for chicken fillet
A classic and beloved composition by housewives in different countries. For him, take without violating the proportions:
- mustard (spicy, Dijon, honey) - 25-30 g;
- sour cream (10-15% fatter is not worth it) - 40-50 g;
- soy sauce without flavors - 50-65 ml.
Cooking:
- Mix all marinade ingredients well with a whisk.
- Cut the chicken breast into portions and put in the mixture for an hour.
- Salt does not need to be added.
- After baking, the chicken fillet is not spicy with a delicate taste.
With honey
Sweet spicy composition, prepare for it in advance:
- natural honey (liquid) - 2 tbsp. l.;
- lemon juice - 1 pc.;
- low-fat sour cream or mayonnaise - 2 tablespoons (tablespoons);
- a mixture of ground peppers - 1 teaspoon (tea).
Cooking:
- Squeeze the juice of one lemon into a container.
- Honey, if it is very thick, warm a little, add to the juice.
- After adding sour cream (mayonnaise), salt to taste, peppers, mix everything intensively.
- An hour and a half is enough to soak the meat with a sour cream-honey mixture.
With vinegar
The sour taste will not harm the chicken, it will make the meat more tender. Use natural products:
- apple or wine vinegar and water - 100 g each;
- ground pepper (black, red) - 0.5 tsp each;
- dried Provence herbs - 2 tsp;
- vegetable oil - 2 tbsp. l.
Cooking:
- Mix equal proportions of water and vinegar.
- Add spices, mix.
- Put the chicken in the vinegar marinade for 2.5-3 hours, pressing down on top for oppression.
- Before sending to the oven, grease the surface of the meat with oil.
From sour cream
A gentle marinade from a fermented milk product, for it you need:
- sour cream (preferably low-fat) - 200-250 ml;
- curry seasoning, ground paprika - to taste;
- onion - 2-3 pcs.
Cooking:
- Peel the onion, cut into half rings or slices.
- Mix sour cream with seasonings, onions, add a little salt.
- Immerse the chicken pieces in the sour cream marinade for 15-20 hours, sending the container to the refrigerator shelf.
from mayonnaise
It is believed that mayonnaise is harmful, but in this marinade it will play an excellent role by softening the meat. You will need:
- low-fat mayonnaise - 100-130 g;
- garlic - 2-3 cloves;
- seasonings, salt (a little) - to taste.
Cooking:
- Peel the garlic and squeeze through the garlic press, mixing with salt and spices that you prefer.
- Add mayonnaise to a bowl and mix everything.
- Marinate at room temperature for up to two hours, at a reduced refrigerator temperature to 2-6 degrees, you can leave a bowl of chicken and marinade for up to 8-10 hours.
with mustard
Wine mustard mixture will turn the chicken into a masterpiece of culinary art. Take:
- mustard - 1 tablespoon;
- dry white wine - 200-220 ml;
- ground pepper black, red, pink - only one and a half teaspoons;
- extra virgin olive oil - 2 tbsp. l.
Cooking:
- Coat the chicken carcass or portioned pieces with mustard and let stand for 10-15 minutes.
- Combine white wine, oil, spices, shake.
- Put the mustard chicken in the marinade mixture for 1-1.5 hours.
On kefir for chicken
A delicate taste of meat is guaranteed, for the marinade you need to have:
- fat-free kefir - 2 cups;
- lemon - 1 pc.;
- onion - 1 head;
- garlic - 3-4 cloves;
- thyme, salt, ground black pepper - 1 tsp each.
Cooking:
- Pieces of chicken (legs, thighs, wings, breast) or a whole carcass are stuffed with garlic, cut into thin long pieces.
- Squeeze the juice of half a lemon, mix it with salt, spices.
- Add all the ingredients to kefir, put the chicken there.
- For the best taste, pickling should last at least 6-10 hours (depending on the size of the servings) on the shelf of the refrigerator.
Video recipes for delicious chicken marinades
To prepare a marinade for chicken skewers, and then bake the meat on the grill or cook the carcass in the kitchen in the oven, you do not need a lot of knowledge and skills. Easy, affordable, quick recipes for making delicious marinade mixtures, including dietary ones, are offered in the video. They will help diversify everyday and festive chicken dishes for housewives.
Original components such as honey, juice and zest of various citrus fruits, herbs (Provencal, Italian), garlic and pepper mixtures, when combined in different versions, give unique aromas and rich taste. Adding onion, soy sauce to the marinade mixture helps to make the meat tender and soft, reducing cooking time to a minimum. Watch the video carefully and try out the wonderful recipes for cooking chicken in different ways.
Spicy marinade for caramelized chicken
Marinade for chicken wings
With orange peel
Easy Marinade Recipe
A good marinade can improve the taste and aroma of any meat, making it more tender and juicy, and chicken is no exception. It's hard to believe, but a good marinade can make chicken meat even tastier than beef and pork. Doubt? Then our article is for you.
Chicken marinade is an essential component of cooking meat if you want it to be truly tasty and 100% tender. Moreover, using a new marinade each time, you will always get different dishes from each other, so you will definitely never get tired of the chicken. Since chicken has a neutral flavor, almost any marinade works well with chicken, but soy sauce marinades, mustard marinades, citrus marinades, honey marinades, fermented milk marinades, tomato marinades and marinades with using wine. If you really want exotic, marinating chicken in coconut milk will inhale the aroma of the tropics into it. Chicken marinade is a great way to enrich the taste of meat, making it sweet and spicy, soft creamy, sour or with a “light” at your discretion.
Chicken meat is very tender, so it usually does not involve the use of "aggressive" ingredients 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 meat 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 better to marinate a whole bird for about 8 hours, leaving it in the refrigerator overnight. The longer the chicken is marinated, the more tender and juicy the meat will turn out. Marinades using soy sauce, which are so popular in cooking chicken, should be especially salted, as salt is already present in the sauce. Do not forget that meat must be marinated in glass or enameled dishes - aluminum and plastic are not suitable for such purposes.
Chicken marinade makes the meat incredibly tender and outrageously delicious, so it's time to check out the marinade recipes that Cooking Eden has put together for you. The presented marinade recipes are perfect for both roasting chicken in the oven and for cooking barbecue.
Simple chicken marinade with mayonnaise and onions
Ingredients:
150 g mayonnaise,
2 large onions
3-4 garlic cloves (optional)
1 teaspoon salt
1 kg of chicken meat.
Cooking:
Place chicken meat in a large bowl. Add mayonnaise, chopped onion rings or half rings, minced or minced garlic (if used), salt and pepper. Mix everything thoroughly with your hands, tighten the bowl with plastic wrap and marinate in the refrigerator. The chicken will be ready to cook in 1 hour, but it is better to let the meat marinate for 5 hours or more.
Mustard marinade for chicken with honey
Ingredients:
1/3 cup mustard
1/4 cup honey
1 tablespoon vegetable oil
1/2 teaspoon ground paprika
1/2 teaspoon turmeric
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon chili pepper
1/4 teaspoon ground ginger
700-800 g of chicken meat.
Cooking:
In a large bowl, mix all ingredients for the marinade. Put the chicken meat in the marinade and mix thoroughly with your hands. Cover bowl with plastic wrap and refrigerate for at least 1 hour or overnight.
Apple marinade with mustard and garlic
Ingredients:
1/2 cup apple juice or cider
1/4 cup apple cider vinegar
1/4 cup grainy mustard
2 tablespoons vegetable or olive oil
1 tablespoon sugar
4 garlic cloves,
salt and ground black pepper to taste
700-800 g of chicken meat.
Cooking:
Pass the garlic through a press and combine all the ingredients for the marinade in a bowl. Pour the chicken with the resulting marinade, cover the bowl and refrigerate for 4 hours.
Asian Style Soy Sauce Chicken Marinade
Ingredients:
1/2 cup soy sauce
1/4 cup sugar
60 g ginger,
2 cloves of garlic
2 teaspoons vegetable oil,
1 teaspoon ground black pepper,
500 g chicken meat.
Cooking:
Finely chop the ginger, pass the garlic through a press. Mix all the ingredients for the marinade and marinate the chicken in it for a period of 2 to 4 hours.
Soy marinade with honey
Ingredients:
1 glass of vegetable oil,
1/2 cup soy sauce
1/3 cup honey (or more to taste)
1/4 cup lemon juice,
3 large garlic cloves,
1/2 teaspoon ground black pepper
1 pinch chili pepper (optional)
1 kg of chicken meat.
Cooking:
In a bowl, mix the oil with soy sauce, honey, lemon juice, minced garlic, black pepper and chili. Place the chicken in a bowl and toss until the chicken is evenly coated in the marinade. Cover the bowl and place in the refrigerator for 3-4 hours.
Kefir marinade for chicken with garlic
Ingredients:
1.5 cups of kefir,
3-4 garlic cloves,
2 teaspoons dried oregano
1 teaspoon cumin (optional)
1 teaspoon salt
1 kg of chicken meat.
Cooking:
Pass garlic through a press and add to kefir along with vegetable oil, oregano, cumin and salt. Marinate the chicken in the mixture for 8 to 24 hours.
Spicy marinade with rosemary
Ingredients:
1/2 cup balsamic vinegar, wine vinegar or apple cider vinegar
1/4 cup soy sauce
1/3 cup lemon juice
3/4 cup sugar
2 tablespoons of mustard,
2 teaspoons dried rosemary
2 teaspoons garlic powder
1 teaspoon salt
1.5 kg of chicken meat.
Cooking:
Mix all ingredients for the marinade. Place the chicken in a resealable plastic bag, pour over the marinade, close the bag and shake well. Marinate the chicken for 4 to 24 hours in the refrigerator, but if you have limited time, the chicken will perfectly absorb the marinade after 30 minutes. During marinating, the package with chicken is recommended to be turned over periodically.
This marinade can also be used to make a delicious chicken sauce by simmering until thickened. An important rule at the same time - in no case do not use the marinade in which the chicken was in the preparation of the sauce. Either set aside half a cup of the prepared marinade for future sauce, or increase the amount of ingredients when cooking if you need more sauce.
Beer marinade with onion and cumin
Ingredients:
1 1/2 glasses of beer
1/2 cup vegetable or olive oil
1 onion
5 garlic cloves,
1 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon paprika
1/2 teaspoon cumin
1/4 teaspoon chili pepper
1/2 bunch fresh parsley
2 kg chicken.
Cooking:
Pour oil into a bowl. Mix salt, black pepper, paprika, cumin and chili pepper, add spices to the oil. Add chopped or minced garlic, chopped onion and chopped parsley. Mix everything well, then slowly pour the beer into the bowl.
Pour the marinade over the chicken placed in a resealable plastic bag. Shake the bag well so that the whole chicken is completely covered with marinade. Place the bag in the refrigerator for 1 hour or overnight.
Orange marinade with tomato paste and oregano
Ingredients:
5 tablespoons of orange juice,
2 tablespoons of vegetable oil,
1 tablespoon orange zest,
1 tablespoon of tomato paste,
1 tablespoon turmeric
1 teaspoon dried oregano
1/2 teaspoon salt
1/2 teaspoon ground black pepper
500 g chicken meat.
Cooking:
In a large shallow bowl, mix all the ingredients for the marinade. Add chicken meat and mix thoroughly with your hands. Cover the bowl with a lid and refrigerate for about 4 hours.
Lemon Garlic Pepper Marinade
Ingredients:
3 tablespoons lemon juice,
3 tablespoons vegetable or olive oil
4 garlic cloves,
1 tablespoon lemon zest,
1 tablespoon coarse black pepper,
1/2 teaspoon salt
500 g chicken meat.
Cooking:
In a large bowl, mix the lemon zest, oil, minced or pressed garlic, pepper and salt. Place the chicken in a bowl, stir to evenly coat the meat with the marinade, and leave to marinate in the refrigerator for 4 hours or overnight.
Wine marinade with onions
Ingredients:
1 glass of dry white wine
1/4 cup lemon juice,
1 small onion
1/2 teaspoon salt
a few sprigs of dill or parsley,
500 g chicken meat.
Cooking:
In a bowl, mix wine, lemon juice, chopped onion rings, chopped herbs and salt. Pour the marinade over the chicken, cover the bowl and refrigerate for several hours or overnight. During the marinating process, periodically turn the meat over.
Tomato marinade with onions and herbs
Ingredients:
500 ml tomato juice
3 bulbs
1/2 bunch dill,
1 tablespoon dried basil
1 tablespoon dried oregano
1 teaspoon coarse black pepper,
1 teaspoon salt
1 kg of chicken meat.
Cooking:
Pour the tomato juice into a bowl. Add chopped onion, chopped dill, dried herbs, salt and pepper. Pour the marinade over the chicken, cover and marinate in the refrigerator for at least 5 hours. It is advisable to periodically mix the meat in the marinade.
Chicken marinade is an excellent opportunity to experiment with the ingredients, changing them at your discretion, because it is absolutely not necessary to strictly adhere to the recipes, especially if the fantasy is raging and the hands are eager to “fight”. We want your marinated chicken to be the most delicious and most tender! Bon appetit!
At the initial stage, you should prepare the chicken for pickling, which is carried out according to a single principle, regardless of the marinade recipe. We clean the chicken carcass (or its parts) from the remaining hairs and feathers, rinse well and dry with a towel.
An important point: for marinating we use glass, plastic or stainless dishes. An aluminum or cast iron container is not recommended, as 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 sorts of spices, garlic, onions, herbs give the meat a rich aroma and rich taste. And the addition of lemon juice and vinegar greatly speeds up the pickling process.
Chicken in a honey marinade - a recipe for baking in the oven
For pickling, you can use both the whole chicken and its individual parts (legs or thighs). As a result, the finished meat from the oven will acquire a golden brown crust and a delicious slightly sweetish taste.
Marinade Ingredients:
- 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 Roast Chicken - With Rosemary and Lemon
Garlic - 4 teeth;
Sesame seeds - 1 tbsp
Cooking method:
Preparing a marinade is not difficult. It is enough to mix all the ingredients in a vessel.
We crush the garlic with a garlic press. Rub the peeled ginger on a fine grater. We heat the honey in a water bath, add all the ingredients here. Often, when marinating meat, special bags with a lock are used, which allows you to thoroughly mix the marinade components with meat. We use such a package in this case. We put the marinade in the bag, we also put the chicken for the grill here. We carefully coat the chicken, leaving it in the bag, send it to the refrigerator for about 2 hours. Before sending the meat to 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
Apple cider vinegar - 3 tablespoons;
Honey -3 tablespoons;
Soy sauce - 3 tablespoons;
Garlic - 2 tooth.
Cooking:
Like many other marinades, this recipe is characterized by ease of preparation. In the vessel where it is planned to marinate the meat, mix all the ingredients and put in the refrigerator for 5 hours. Pineapple gives the meat an exotic taste. Believe me, such a dish will certainly not remain on the table!
The use of greens in chicken marinade can significantly enrich the taste of 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 turn black and spoil the appearance of the dish.
- Soy-honey.
- Mix a tablespoon of soy sauce with two tablespoons of melted honey and three tablespoons of vegetable oil. Add half a teaspoon of coriander and basil, a little black pepper to the marinade, mix. Marinate the meat in the composition, and if you bake it in a form and with potatoes, fill it with it before sending it to the oven. Thanks to honey, the chicken will acquire a golden color and a sweetish aftertaste.
- Asian spicy.
- Mix a tablespoon of olive oil and salt, add 2 tablespoons of sugar and the juice of half a lemon. Pass through the press 5 cloves of garlic, add to the marinade. Peel a 4 cm long ginger root, cut and send to the sauce. Pour in 2 tablespoons of soy sauce and lime juice, add half a spoon of black pepper. The dish will turn out exquisitely spicy!
- Wine-mustard.
- Mix a spoonful of apple cider vinegar and mustard, dilute with a glass of dry white wine. Add a spoonful of salt, a spoonful of olive oil, half a spoonful of black pepper. Wine and vinegar will make the meat incredibly tender and soft, and mustard will give an original taste.
- Lemon spicy.
- For this simple marinade, use the juice of one lemon and a tablespoon of olive oil. Then add to it half a spoonful of ground pepper and dried rosemary, a pinch of salt. Lemon and rosemary will create an amazing aroma of the finished dish.
- Original kefir.
- Use 2 cups of low-fat kefir, 4 cloves of garlic, juice of half a lemon. Add a spoonful of hot Tabasco sauce, half a spoonful of thyme and black pepper, chop half an onion. At the end put 2 spoons 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)
What could be tastier than meat cooked on a fire? I think every kebab lover knows that the success of its preparation depends on the right marinade. I offer the recipe for the most delicious marinade for chicken. The marinade coats the meat, stops the secretion of meat juice and protects the meat from burning. Aged in the marinade, chicken skewers acquire an amazing aroma, and the taste of chicken becomes bright and original. Also, after using the marinade, the chicken becomes softer, more tender and juicier.
Ingredients:
- 1 kilogram of chicken meat;
- half a glass of whey (kefir, yogurt, sour milk);
- half a teaspoon of dry garlic;
- a quarter teaspoon of red ground hot pepper (chili);
- a quarter teaspoon of ground black pepper;
- half a teaspoon of curry;
- 1 teaspoon sweet pepper (paprika);
- a quarter teaspoon of salt.
The most delicious marinade for chicken. Step by step recipe
- In order for the chicken dish to turn out perfect, you need to choose high-quality meat and choose the right marinade.
- It is also very important to choose the duration of pickling. If you want to marinate a whole carcass, then it is best to marinate it the night before.
- It will take significantly less time to marinate individual parts of the chicken. If you have wings, breast or loin, then leave to marinate for an hour. For the thighs and lower legs, it will take more time - from two to four hours.
- We turn to the preparation of the most delicious marinade for chicken. First you need to prepare a convenient bowl for pickling chicken.
- Pour the whey into a bowl. You can use any fermented milk product: kefir, curdled milk, sour milk and even unsweetened yogurt.
- An important point in the preparation of the marinade is the choice of dishes. You need to marinate the meat in a dish that does not oxidize. It can be enameled dishes (enamelled dishes must be free of cracks and chips, otherwise the meat may acquire an unpleasant metallic taste). Glass and ceramic dishes, special plastic dishes for cold foods, or stainless steel dishes also work well.
- It is not necessary to marinate meat in aluminum dishes: exposure to marinade leads to oxidation - and this will give the barbecue an unpleasant aftertaste.
- In a bowl of whey, add a quarter teaspoon of red ground hot pepper (chili), one teaspoon of sweet pepper (paprika), a quarter teaspoon of ground black pepper, half a teaspoon of dried garlic, half a teaspoon of curry and a quarter teaspoon of salt.
- You can add all the spices to your taste: depending on how spicy the dish you want to get.
- The most versatile of spices is pepper: we add it, probably, to every dish. But chili pepper, which gives spiciness, must be added in doses: the more you use it, the spicier the dish will be.
- Spicy herbs are very good for chicken: sage, mint, marjoram, thyme, basil and rosemary. You can use only one bright taste, or you can make an original mix of flavors of all herbs. All of these herbs pair well with coriander and ginger, which are sure to enhance the flavor of the chicken.
- Turmeric can give a very interesting taste to chicken: you need to add it to the marinade in a small amount. The turmeric will also give the chicken a golden crust.
- Mix all ingredients thoroughly.
- If you wish, you can add a teaspoon with a slide of granular mustard to the marinade.
- Put the chicken into the resulting marinade. You can knead the chicken well with your hands so that the marinade can be better absorbed. After that, put oppression on the meat (for this I use a plate or a jar of water) and let it brew in the marinade for at least three hours.
- In order for my chicken to be well saturated with marinade, I try to cook it in the evening - and leave it in the refrigerator overnight.
- I really like to make soy sauce for ready-made barbecue. To do this, you need to use mayonnaise, soy sauce, garlic and, if desired, you can add black ground pepper. We take the sauce and add mayonnaise to it, in a ratio of one to three: mix well and put garlic and pepper to taste.
I think any culinary specialist will say that in order to cook very tasty meat, it must be marinated. Use the most delicious marinade for chicken - and your kebab will undoubtedly please your loved ones with a delicious taste and unsurpassed aroma. Of course, there are many ways to marinate chicken, but without being afraid to experiment, you can find your favorite marinade recipe. You can perfectly complement the taste of chicken kebab with sauce: sour cream, mushroom, lemon, mustard, vegetable - or ordinary ketchup. On our site you can find a lot of interesting and tasty recipes for marinating meat.
Chicken meat is soft and tender - it is one hundred percent protein, which contains essential vitamins and minerals. Medicine recommends eating this dietary meat daily for both adults and children, and for people with diabetes and obesity, chicken meat helps to lose extra pounds and improve metabolism. In clinical nutrition, only lean (lean) parts of the chicken carcass should be present, and these include chicken breast.
White chicken meat is a very healthy and tasty meat product.
A variety of dishes are prepared from chicken meat; all cuisines of the world use it to prepare simple and even exotic dishes.
White fried chicken meat, boil, bake, stew, salt and marinate, make stuffing for pies and pies, kebabs, sausages, rolls and sausages from it, canned in the form of stew, or baby food - chicken puree. They prepare low-calorie minced meat for cutlets and make grilled whole carcasses.
Chicken meat is very tender in structure and cooks quickly, because protein cannot be digested, otherwise it becomes tough, indigestible and tasteless, and the delicious chicken delicacy turns into a hard “sole” that cannot be bitten. Therefore, the main condition in the preparation of chicken meat dishes is to observe the temperature regime and the heat treatment time, and then the meat will be tasty and juicy.
Doesn't taste like chicken characteristic bright colors unlike varieties of red meat, and therefore it can be varied by adding spices and spices, salt and sugar, sauce. It can be marinated in a spicy-sweet or, conversely, sour-milk marinade and this will add piquancy to white chicken meat.
With chicken spices blend well and spices, remember them and do not overdo it in quantity: below are the norms of spices for one chicken carcass weighing 1.5 kilograms.
Spices and spices for chicken. Average consumption:
Tip: if you increase the rate of spices, then the meat will be more fragrant, spicier or piquant in taste.
Of these spices combined with prepared oils, honey, soy sauce, ketchup and tomato paste, fermented milk products (kefir, yogurt, mayonnaise), spices (mustard, adjika, garlic, onion), citrus fruits (orange, lemon, lime), white and red wine, you can cook a wonderful , fragrant marinade. Marinade can have any flavor palette: sweet, burning, salty, spicy, tart and spicy. Cooked chicken meat in the oven can sometimes not even be recognized, that's how different the flavors of ordinary white dietary meat are.
Many options for cooking chicken meat give professional chefs and housewives a wide scope for fantasies in the kitchen. There are thousands of recipes how to improve the taste of chicken meat and we offer you some simple and easy recipes - marinated chicken baked in the oven.
Recently, Asian-style chicken meat has become especially popular in the world, so let's start with it.
Recipe for cooking chicken in soy - honey sauce in the oven
In the East they love to make food spicy and spicy, and for this, collected and dried herbs are used to make spices from them, as well as soy sauce, which replaces salt and honey, which gives sweetness and aroma to all dishes without exception.
Chicken preparation
We take a chicken carcass, wash it thoroughly and remove all remnants of feathers, if any. We cut off excess skin and fat from the carcass, and then rinse it thoroughly under running warm water.
Cleanly washed chicken the carcass must be wiped dry with a kitchen towel and leave to dry on it, and we ourselves begin to prepare the marinade, in which we will keep our wonderful white tender chicken meat until it absorbs and is completely saturated with the aroma of spices and spices, soy sauce and honey.
Cooking marinade for chicken in the oven, recipe
We take to prepare the marinade for chicken in the oven according to the recipe, a deep bowl and add our marinade ingredients to it:
- Soy sauce - 2 tablespoons.
- Liquid honey (thick can be dissolved in a water bath) - 2 tablespoons.
- Refined sunflower oil - three tablespoons.
- Basil - 0.5 tsp.
- Ground black pepper - on the tip of a knife
- Coriander (ground) - 0.5 tsp.
- Turmeric is on the tip of a knife.
- Cumin - 1 teaspoon
Marinating chicken meat
We mix all the constituent ingredients of our marinade well and put our dough in this bowl. cooked chicken carcass for further pickling. If you want to speed up the process, then the carcass can be cut into pieces before marinating it and put them in a bowl with marinade, its sirloin dietary part - chicken breast is especially delicious.
Helpful Hints:
- To marinate chicken meat faster and more evenly, instead of a bowl, you can use a clean plastic bag, pour marinade into it and put chicken pieces for marinating.
- The optimal time for marinating chicken meat is from 1 to 12 hours in the refrigerator.
Roasting meat
After an hour, we take out our marinated chicken from the marinade and set it to bake 
into a preheated oven up to 180 degrees Celsius. Baking time - half an hour + 15 minutes for those who like it with a crust.
For people who monitor their weight and limit themselves to eating fatty foods, a recipe for roasting chicken in a sour-milk marinade is suitable.
Recipe for cooking chicken in sour milk sauce in the oven
The preparation of the chicken occurs, as in the previous recipe. The chicken is washed and dried (see above).
Marinade Ingredients:
- Kefir low-fat from 1% or fat-free - 0.5 liters.
- Refined sunflower oil - 1 tablespoon.
- Mustard sweet-spicy liquid - 2 tablespoons.
- Garlic - 5 cloves.
- Basil - 0.5 teaspoon.
- Coriander - 0.5 teaspoon.
Cooking
All ingredients of our marinade mix well in a bowl, we put our cooked chicken carcass there for further pickling. If you want to speed up the process, then the carcass can be cut into pieces before marinating it and put them in a bowl with marinade, its sirloin dietary part - chicken breast is especially delicious.
Tip: the optimal time for marinating chicken meat is from 1 to 12 hours in the refrigerator.
For this recipe in sour-milk sauce, it is enough to hold the meat for a couple of hours.
After a couple of hours from the marinade and put it to bake in a preheated oven to 180 degrees Celsius. The baking time will be 40 minutes. The meat is very juicy.
In Chinese restaurants and buffets, they serve spicy sweet-burning chicken prepared according to this recipe. Anyone who loves spicy food cooked on a wire rack in the oven.
Recipe for cooking chicken in a sweet-hot sauce in the oven (Chinese)
Chicken is prepared as in the previous recipe. Chicken washed and dried(see above).
Marinade preparation:
- Soy sauce - 5 tablespoons.
- Sesame oil or grape seed oil - 3 tablespoons.
- Liquid honey (thick can be dissolved in a water bath) - 3 tablespoons.
- Garlic - 5 crushed cloves.
- Black ground pepper - on the tip of a knife.
- Salt food medium grinding - 0.5 teaspoon.
- Ginger root - 0.5 tea l.
Chicken marinating and roasting
All constituent ingredients mix our marinade well in a bowl, put our cooked chicken carcass there for further marinating.
For this recipe in a sweet-burning sauce, it is enough to hold the meat for one or two hours.
After a couple of hours get our marinated chicken from the marinade and put it to bake in a preheated oven to 180 degrees Celsius. The baking time will be 30 minutes. The meat is very flavorful.
Grilled chicken in the oven
Chicken preparation proceeds as in the previous recipe. The chicken is washed and dried (see above).
Preparing marinade for chicken in the oven:
Marinating chicken meat and roasting it
All components our marinade ingredients mix well in a bowl, and rub the carcass with this marinade mixture.
Let's bake it in a preheated oven to 180 degrees Celsius on a special skewer - a grill that rotates. The baking time will be 50 minutes. The meat is very aromatic, lean with a crispy crust.
The next recipe "Chicken in paprika" meat is spicy with fragrant ginger-garlic sourness.
Paprika Chicken Recipe
- Onion - 1 onion.
- Garlic - 3 crushed cloves.
- Ginger (dry) - on the tip of a knife.
- Lemon juice - 2 tsp.
- Teriyaki juice - 6 tablespoons
- Coriander (ground) - 0.5 tsp.
- Ground black pepper - on the tip of a knife.
Marinating chicken meat
All components our marinade ingredients mix well in a bowl, put our cooked chicken carcass there for further pickling.
Roasting meat
Cook chicken meat in the oven at 180 degrees Celsius for at least 40 minutes, before serving, if desired, serve with sweet lingonberry sauce.
Chicken meat has a calorie content of 75 kilocalories per 100 grams of product, but the calorie content increases dramatically when cooking chicken three times, and this happens due to the vegetable oils used in marinades, and their calorie content reaches up to 450 kilocalories per 1 tablespoon, as well as due to granulated sugar, which can be replaced with a sugar substitute or liquid honey. You can reduce or completely eliminate oils due to sour-milk marinade (low-fat kefir, yogurt, whey), we offer a recipe for chicken in yogurt marinade.
Recipe Chicken in yogurt marinade
- Yogurt (fat content not more than 1%) - 400 grams.
- Lemon juice - 1 tablespoon
- Minced garlic - 3 cloves.
- Cumin - 1 teaspoon
- Ginger (dry) - on the tip of a knife
- Honey - 0.5 tea l.
- Ketchup (tomato paste) - 1 tablespoon
- Nutmeg - on the tip of a knife.
Marinating chicken meat. We mix all the ingredients of our marinade well in a bowl, put our cooked chicken carcass there for further marinating. Pickling time is at least one day (24 hours).
For this recipe in a sweet-burning sauce, it is enough to hold the meat for two hours or more. It is advisable to remove the skin of the chicken carcass before marinating.
Roasting meat. This marinated chicken meat is cooked in the oven for at least half an hour.
Recipe "Exotic in tequila"
- Sweet paprika - 1.5 tsp.
- Minced garlic - 8 cloves (1 head).
- Lime juice (lemon) - 1 tablespoon
- Tarragon - at the tip of a knife.
- Tequila - 60 grams.
- Mustard liquid sweet - 1 tablespoon
Cooking
Marinating time is at least two hours and this marinade is poured over the chicken while cooking in the oven. cooking time in an oven preheated to 180 degrees Celsius for at least 35-40 minutes. The taste of chicken meat is aromatic with spicy and exotic sourness. The meat melts in your mouth.
Chicken meat, p cooked in the oven, should be eaten with salads of fresh vegetables and herbs.
Tip: salting chicken meat is better at the end of cooking, then it will be softer and juicier. Take 0.5 teaspoon of salt without a slide and mix it completely in 2 tablespoons of boiled water, then pour the chicken with this solution both on top of the carcass and inside, after five minutes it will be soaked and the chicken can be removed from the oven.
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