Marinate the chicken for the oven. Oven-baked, stuffed marinated chicken in a special soy sauce

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, can not 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 Onions

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 tasty!

And if you add red pepper and mustard to a similar recipe, you can cook spicy chicken wings. I already have such a recipe in one of 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, pat dry 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, and 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!

You can cook a whole chicken, chicken, leg or other parts in completely different ways. To do this, you do not have to go out into nature or buy special dishes, but only make a new marinade each time. Poultry meat turns out sweet, salty, juicy, spicy - and all this is only due to how you approach the choice of marinade. A few simple recipes below will help you prepare not only a tasty, but also a beautiful dish, as in the photo from the cookbook.

marinade for chicken

An integral component for cooking not only chicken, but also beef or pork is marinade. Thanks to him, the meat becomes more tender, juicy, in general, very tasty. Poultry does not require long preparation, because the meat itself is soft when compared with beef or pork. Due to this, aggressive ingredients such as vinegar or other acids do not need to be added to the marinade, unless you want to spice up the meat in taste.

You can marinate chicken deliciously for any type of cooking. The most popular is barbecue. For it, use any kind of marinade. At home, the chicken is fried, baked, stewed. In this case, pickling the bird is also possible and even necessary if you want to get a special taste.

Whatever marinade you choose, there are a few rules that you should follow to cook delicious meat:

1. If you bought a frozen carcass or parts of a bird, then before pickling, they must be thawed naturally.
2. The entire surface of the meat and vegetables are smeared (if you plan to bake them together).
3. Keep the meat under the sauce for at least 2 hours. The longer, the tastier the chicken will be, no matter how you cook it.
4. To add sourness to the dish, you can add lemon juice or table vinegar to the marinade.
5. You can marinate meat only in enameled or glassware. Do not use plastic or aluminum bowls for this purpose.

Since chicken meat has a neutral taste, almost any marinade is suitable for it, except for aggressive acid-based ones. Mayonnaise remains the most popular cooking method, because it is sold everywhere and is inexpensive. A dish marinated in soy sauce, honey, sweet and sour sauce, mustard, cream or tomato marinade turns out to be tasty and beautiful: everyone chooses how to cook the dish, based on preferences and the availability of ingredients at hand.

Fillet

The driest part of the carcass is its breast. The same meat is also dietary, contains many proteins and nutrients. It will take the longest time to marinate the chicken for frying to give the dish juiciness and tenderness in taste. To do this, use marinades with lemon juice. Grilled brisket in sweet and sour sauce will turn out delicious.

Whole

If you decide to cook the whole chicken, then apply the marinade not only from above, but also from the inside, so that the meat is well saturated. You can use different sauces: sour, sweet, spicy, salty. It is most convenient to marinate the bird in a bag: spread the sauce over the entire surface of the bird, spread it inside, place the carcass in a bag and tie it. Then refrigerate for 4 hours or more.

Marinade for chicken in the oven is made according to any recipe you like. If you want to surprise guests or loved ones, then cook chicken in your sleeve - a delicate dish will not leave anyone indifferent. You can bake meat in the oven both in foil, and simply on a baking sheet or in a mold. To get juicy meat on a baking sheet, constantly pour over the juice that is released from the chicken during cooking.

Grilled chicken

If you are a happy owner of a grill, then you can always treat yourself to delicious chicken meat. It is best to marinate grilled chicken in soy sauce, wine, lemon juice with herbs, any spices, garlic. Mayonnaise or sour cream will turn into fat during cooking and will not linger on the meat. Delicious marinade for grilled chicken will make the meat more tender. Properly selected spices will be able to smooth out imperfections and emphasize the advantages of the product and make the dish beautiful, as in the photo.

Chicken Marinade Recipes

Preparing the sauce for pickling is quite simple, you just need to have the right ingredients on hand. A huge number of different recipes will allow you to constantly change the taste of chicken meat that is familiar to everyone. Choose any recipe you like and use it to cook chicken skewers, baked chicken or fried in a pan.

• Time: 10 minutes.
• Number of servings: 6 persons.
• Calorie content of the dish: 100 kcal / 100 g.
• Purpose: marinade.
• Cuisine: international.
• Difficulty: easy.

Marinate absolutely any part in soy sauce, but wings are the most delicious if they are baked in the oven or cooked on the grill. Please note that in this case you need to add salt either very slightly, or refrain from adding salt at all. The chicken marinade with soy sauce is salty itself, so there is a chance that you will oversalt the dish. How to prepare the sauce correctly.

Ingredients:

• soy sauce - 200 ml;
• mustard - 3 tsp;
• garlic - 2 cloves;
• parsley - a bunch;
• hot pepper - a pinch.

Cooking method:

1. Pass the garlic through a garlic press or finely chop.
2. Chop the parsley and mash with your hands.
3. Mix soy sauce with mustard until smooth.
4. Add garlic and pepper to the mixture.
5. Put the chicken in a bowl, pour over the sauce, rub the mixture with your hands and leave for 2-3 hours.

• Time: 10 minutes.
• Servings: 5 persons.
• Calorie content of the dish: 300 kcal / 100 g.
• Purpose: marinade.
• Cuisine: Russian.
• Difficulty: easy.

Marinating chicken for baking in the oven is best according to this recipe. Mayonnaise should be chosen high-calorie, in no case homemade. To give the bird a special touch in taste, you can use suneli hops seasoning, curry, turmeric, chicken mix, sage, chili, basil - whatever you like. If you want the poultry meat to be especially tender, then leave it to marinate overnight. After the workpiece can be cooked in the oven, over a fire or fried in a pan.

Ingredients:

• mayonnaise - 250 g;
• garlic - 5 cloves;
• onions - 1 pc.;
• salt - 1 tsp;
• paprika - 2 tsp;
• seasonings or fresh herbs - to taste.

Cooking method:

1. Pass the garlic through a garlic press.
2. Onion cut into rings.
3. Mix all ingredients in a bowl.
4. Gently spread the garlic sauce all over the meat, wrap in a plastic bag and refrigerate overnight.

• Time: 20 minutes.
• Servings: 5 persons.
• Calorie content of the dish: 200 kcal / 100 g.
• Purpose: marinade.
• Cuisine: European.
• Difficulty: easy.

Sweet meat lovers will love the honey marinade. It is best to bake chicken in foil: this way it will better accept the sweetness of honey. Before removing the dish from the oven, make a few cuts in the foil and turn on the grill so that a golden crust appears, as in the photo. To make it easier to spread candied honey, melt the product in a water bath. How to cook?

Ingredients:

• honey - 100 g;
• mustard - 2 tsp;
• soy sauce - 100 ml;
• orange peel - 20 g;
• salt - a pinch;
• marjoram - a pinch;
• thyme - a pinch;
• nutmeg - a pinch;
• pepper - to taste.

Cooking method:

1. Mix all the ingredients thoroughly and turn into a homogeneous mass.
2. Add salt and pepper.
3. Mix chicken meat in a bowl with this marinade and leave for 3-4 hours.

Marinade for juicy chicken

• Time: 15 minutes.
• Servings: 5 persons.
• Calorie content of the dish: 50 kcal / 100 g.
• Purpose: marinade.
• Cuisine: international.
• Difficulty: easy.

You can get a juicy chicken dish with a lemon marinade. The acid will soften the fibers of the meat and give it a special tenderness. Herbs and spices will give the dish an unforgettable flavor. Cooking such marinated meat is best in the oven in the sleeve, but the same recipe can be used for cooking on charcoal. Choose any lemon: tea will give a touch of sweetness in taste, ordinary will make it more sour.

New Year's Eve died down and a week came when relatives and friends began their trips to the guests. I no longer want a lot of meat, salads and snacks. The body requires something dietary, but always tasty.

In this case, the ideal solution would be a chicken, which, after languishing in the oven, becomes an amazingly tasty and healthy diet food. Of course, chicken is cooked not only in the oven, but also in. Do . Ready. Well, one of the most common. I can not forget one of my most favorite dishes, this.

Chicken meat has a high content of animal proteins necessary for the body and easily digestible.

Well, a chicken baked whole in the oven is not only healthy, but also looks appetizing. It can be easily served on the festive table as a main course, as well as for everyday dinner.

What to cook from chicken - Chicken in the oven detailed recipes with photos

There are many different options for baking, giving their own unique taste - from various marinades to dishes and cooking methods.

To bake a whole chicken carcass, we first prepare it well: we gut it, then we rinse it thoroughly to remove all clots of gore and the remains of the insides and feathers, dry it with paper towels, and only then we start cooking.

The easiest way is to rub with salt and pepper and send to a baking sheet.

But we want to get fragrant, tender meat with a crispy crust, don't we? Then marinating comes to the rescue.

1. Marinade for chicken

There are quite a large number of ready-made marinades, but it turns out much tastier with personally cooked .
All marinades are quite simple and their preparation boils down mainly to the fact that you need to mix all the ingredients well, and then coat the bird.

To meat marinated, it is necessary to leave the carcass soaked with mixed ingredients for 3-12 hours.
Here are some recipes that will become your taste preferences.

Mustard-honey marinade

The unique combination of sweetness with spiciness gives the meat a piquant taste. But not only that - the crust is baked to a crispy state and looks like glazed!

Ingredients:

• Liquid honey - 150 gr.
• French mustard - 100 gr.
• Lemon juice - 3 tbsp. l.
• Sunflower or olive oil - 2 tbsp. l.
• Garlic clove - 5 pcs.
• Greens - 1 bunch.
• Salt, pepper - to taste.

Cooking:

Chop greens and garlic cloves, mix with all other components.

marinade burning

Ostroeeds will like such a scorching aftertaste.

Ingredients:

• Soy sauce - 150 ml.
• Green onions - 1 bunch.
• Ground red pepper - 2 tsp.
• Garlic - 5-8 cloves
• Ginger - 8 cm fresh root
• Salt - to taste.

Cooking:

1. Grind onion feathers.

2. Rub the ginger root and garlic with a grater

3. Mix everything in a marinade cup.

Marinade sour cream

The meat will simply melt in your mouth if marinated in sour cream with spices.

Ingredients:

• Sour cream - 5 tbsp. l.
• Soy sauce - 3 tbsp. l.
• Mustard ready - 1 tbsp. l.
• Provence herbs - 1 tbsp. l.
• Ground ginger - 2 tsp
• Salt, pepper - to taste

Cooking:

Combine all ingredients and beat until smooth and creamy.

marinade lemon

Probably the most delicious marinade with a unique lemon note, which also softens the meat quite quickly, so it does not require a long waiting process and the meat is ready for further processing after a maximum of 5 hours.

Ingredients:

• Lemon - 2 pcs.
• Sunflower oil - 3 tbsp. l.
• Garlic clove - 5 pcs.
• Rosemary, dill - 0.5 bunch each
• Ground allspice - 1 tsp.
• Salt - to taste

Cooking:

1. Grind garlic cloves, half a bunch of dill and rosemary.

2. We chop lemons into small pieces in a way convenient for you. Can be rubbed on a grater.

3. Mix all the ingredients and mix well.

And a few more marinating secrets:

1. The most juicy and tender marinated meat is obtained from freshly chilled meat products.

2. It is not advisable to use plastic and aluminum utensils for pickling - firstly, it is harmful to the body, and secondly, the product may have an extraneous aftertaste. The ideal solution is glass and enamelware.

3. The degree of tenderness of meat depends on the duration of marinating. The smaller, the tougher.

4. If soy sauces are used in pickling, then it must be remembered that they are already quite salty and there is a possibility of salting the meat if you thoughtlessly add salt.

2. Chicken in the oven with potatoes

Potatoes and chicken are the best food ever! And really, what do all housewives usually do as a side dish for chicken? That's right - potatoes: fried, boiled, steamed, stewed, crushed, etc.

The easiest way to prepare this combination of important and healthy foods is to put them in one bowl and bake.

Ingredients:

• Chicken carcass - 1 pc.
• Mayonnaise - 200 gr.
• Potato - 1 kg.
• Garlic cloves - 5 pcs.
• Sunflower oil - 3 tbsp. l.
• Salt, pepper - to taste.

Cooking:

1. Rub the prepared carcass with salt and pepper.

2. Grind the garlic in a garlic press and mix with mayonnaise.

3. Rub the bird with mayonnaise-garlic mixture.

4. We send the chicken to the refrigerator to be saturated with marinade for 3 hours.

5. Cut the peeled potatoes into circles of half a centimeter thickness, salt and pepper to your taste.

6. Lubricate the baking sheet with sunflower oil.

7. Spread potatoes in an even layer.

8. Put the pickled chicken on top of the potatoes.

9. We send to bake in an oven preheated to 180 degrees for an hour and a half.

10. Put on a large dish and decorate as you wish.

Bon appetit!

3. Chicken in the oven in foil

A feature of the foil is that it prevents the products from burning in the oven. And if you cover a baked dish with it on top, then it will languish, as if under a lid.

Ingredients:

• Chicken carcass - up to 1.4 kg.
• Salt, spices - 2 tsp each.

Cooking:

1. Rub the prepared chicken carcass with your favorite spices and salt. To make it easier to apply, it is better to mix them immediately in a cup.

2. We leave the bird alone for 25 minutes so that it has time to nourish the spices and salt it.

3. We wrap the carcass in foil and send it to the oven preheated to 180 degrees for 50 minutes.

4. Open the foil and continue to bake for another 20 minutes to form a golden crisp.

5. If there is a convection mode in the oven, then turn it on for 7 minutes, then the crust will become really fragile and fried.

6. As a side dish, put boiled vegetables and potatoes.

Bon appetit!

4. Chicken in the oven in the sleeve

The use of baking sleeves is that this heat-resistant film creates a kind of air valve in which the products are steamed with hot air and at the same time saturated with juices and smells of each other.

Ingredients:

• Chicken carcass - up to 1.7 kg.
• Paprika, soy sauce - 2 tbsp. l.
• Chili pepper - 0.5 tsp without a slide
• Salt, spices - to taste

Cooking:

1. Combine seasonings with soy sauce and beat with a fork until smooth.

2. We coat the whole carcass with the resulting emulsion and let it soak in spices for at least half an hour.

3. We lay out the sleeve on a baking sheet and put the pickled bird in it. We tie well around the edges and make two small punctures on top with a toothpick so that the film does not burst from the steam during cooking.

4. We send it to the oven preheated to 190 degrees and bake for 1.5 hours.

5. Carefully remove the finished carcass from the film so as not to tear the skin and not burn yourself with juice.

6. Decorate with herbs or vegetables and serve. Garnish can either be put on the same dish where the meat is, or in plates nearby.

Bon appetit!

5. Whole chicken in the oven

Lemon gives the chicken a special tenderness and unique taste. It is not necessary to grease the meat with lemon juice. You can stuff the slices of this amazing citrus marinator right under the skin.

Ingredients:

• Chicken carcass - up to 1.8 kg
• Lemon - 1 pc.
• Rosemary - 2 branches.
• Salt, spices - to taste.

Cooking:

1. Cut the lemon into rings half a centimeter thick.

2. We pry the skin on the brisket with our fingers and push through one or a pair of citrus plastics from each side.

3. Coat the bird with salt and pepper. You can add your favorite spices. Inside the carcass we push the rosemary sprig and the remaining lemon.

4. We tie the legs with kitchen thread so that the chicken looks more compact and does not dry out in the abdominal part.

5. Send to the oven at a temperature of 180 degrees for 70 minutes.

6. Before serving, the thread must be removed, and it is desirable to decorate the dish to your taste.

Bon appetit!

6. Chicken in the oven on salt

Although it is believed that any meat can be easily salted with salt, there is still an interesting and fairly simple recipe for roasting poultry on a salt pillow.

Ingredients:

• Chicken carcass - up to 1.8 kg.
• Salt - 1 kg.

Cooking:

1. Cut the brisket in the middle with culinary scissors.

2. We straighten the carcass to a flatter position and blot well with paper towels to dry and prevent salt from sticking and spoiling the taste of the dish.

3. We cover the baking sheet with parchment. Pour salt on it and distribute it in an even one and a half centimeter layer.

It is not advisable to use iodized salt so that bitterness does not appear due to iodine.

4. We lay the chicken on top of the salt pillow in a straightened form.

5. We send to bake in an oven preheated to 180 degrees for 60-70 minutes.

6. Let it cool a little and carefully transfer it to a dish, try not to pierce the skin so as not to burn yourself with hot juice.

7. The plate can be decorated with fresh tomato slices and lettuce or parsley leaves.

Bon appetit!

7. Chicken in the oven with vegetables

If you put a vegetable platter in the carcass, then after baking it will acquire the taste of a well-steamed vegetable stew. These vegetables will be a great side dish for tender baked chicken meat.

Ingredients:

• Chicken carcass - up to 1.8 kg.
• Bulgarian green and red pepper - 2 pcs.
• Onion - 1 pc.
• Garlic - 5 cloves.
• Sunflower oil - 3 tbsp. l.+2. Art. l.
• Lemon - 0.5 pcs.
• Rosemary - 3 tsp
• Bay leaf - 5 pcs.
• Spices, salt, pepper - to taste.

Cooking:

1. Cut the onion into quarters. Grind rosemary (if fresh). Combine all spices and lemon.

2. Mix sunflower oil with pepper and salt to your taste.

3. We stuff the carcass with spices (0.5 onions, 2 parsley, 0.5 lemons), and rub with an oil emulsion on top.

4. Put the bird in a mold, sprinkle with rosemary and a couple of bay leaves.

5. We send for half an hour to an oven preheated to 200 degrees.

6. Grind the other half of the onion, peppers and garlic in any form convenient for you.

7. Season the vegetable filling with the remaining rosemary, salt, pepper, add 2 tbsp. l. sunflower oil and mix well.

8. We send it to the carcass on a baking sheet and bake everything together for about 60 more minutes.

Serve the dish hot, spreading the stewed vegetables around the chicken.

Bon appetit!

8. Chicken in the oven on a jar

Quite an interesting way to cook homemade grilled chicken on an ordinary glass jar. But it’s better to make the marinade yourself in order to feel the real homemade taste.

Ingredients:

• Chicken carcass - up to 2 kg.
• Mayonnaise - 3 tbsp. l.
• Garlic cloves - 3 pcs.
• Paprika - 1 tsp
• Bay leaf - 2 pcs.
• Salt, pepper, spices - to taste.

Cooking:

1. Grind the garlic cloves as finely as possible. You can do this with a garlic press, or you can chop it with a knife.

2. Mix salt, favorite spices and garlic with mayonnaise.

3. Coat the carcass with sour cream marinade.

4. Thoroughly rinse the glass jar so that there are no labels or drips.

A seven-hundred-gram capacity is best suited.

5. We fill a third of the jar with water, throw lavrushka and a few peppercorns into it.

6. We seat the bird on a jar and wrap it with a thread so that the wings with paws are pressed and the carcass does not fall.

7. We install the jar-meat structure on a pallet, into which you need to pour a little water so that the draining fats do not burn.

8. We put the structure in a cold oven on the lowest grate and gradually increase the temperature to 180 degrees, at which we simmer the chicken for about 80 minutes.

9. Arrange the finished dish on a platter and serve.

Bon appetit!

9. Chicken in the oven in a bag

It is not necessary to bake a chicken with potatoes, you can just have one carcass in a culinary bag. The meat is first steamed and then baked. This option is very good for people who should not break the diet.

Ingredients:

• Chicken carcass - up to 1400 gr.
• Seasoning for chicken - 15 gr.
• Butter - 50 gr.
• Salt, pepper - to taste.

Cooking:

1. Melt the butter and add spices to it. Mix well until smooth.

2. Rub the prepared chicken with oil marinade and remove to cool-infuse in a cool place for 3-12 hours.

3. We tie the chicken legs to make the carcass more compact.

4. We spread the package on a baking sheet and place the pickled bird in it.

5. We send to bake in an oven preheated to 180 degrees for 60 minutes.

6. We open the bag in the middle so that the carcass is bare, and put it in the oven for another 20 minutes at 180 degrees to get a ruddy crispy skin.

Bon appetit!

10. Chicken in the oven with rice

In addition to potatoes, rice is very popular as a side dish. But why cook it separately when you can use it as a filling, which will be much larger if you don’t fill the carcass, but simply lay it on top of a rice hill? With this option, both the meat and the side dish will be ready at the same time. Yes, and rice will be much tastier, because it will be soaked with chicken juice during baking.

Ingredients:

• Chicken carcass - up to 1.6 kg.
• Rice - 1 cup.
• Onion - 1 pc.
• Celery - 1 stalk.
• Butter and sunflower oil - 1 tbsp. l.
• Carrot - 1 pc.
• Garlic clove - 2 pcs.
• Spices, salt - to taste.

Cooking:

1. Cut out the spine from the carcass with culinary scissors. Rub the bird with salt and your favorite spices.

2. Rinse the rice well and boil until half cooked.

3. Grind the vegetables in any way convenient for you and send them to sweat in a pan with sunflower oil for 5 minutes. Salt and pepper halfway through frying.

4. Add rice to the vegetable dressing and fry for another 3 minutes so that the rice has time to soak up the vegetable juice.

5. Cover the baking sheet with foil. We spread the rice-vegetable mixture on it with a slide.

6. We cover the filling slide with the straightened chicken and grease the carcass with sunflower oil.

7. We send to bake in an oven preheated to 180 degrees for 1 hour.

8. Put the stuffing with chicken beautifully on a dish and decorate with greens and fresh plastics of vegetables.

Bon appetit!

11. Video - Chicken in the oven

There are many ways to cook a whole chicken in the oven. Everyone cooks according to his imagination and taste preference.

If you decide to switch to a lighter meat than beef and pork, then chicken is the perfect solution!

To eat poultry meat deliciously, it is not necessary to stand at the stove for hours. Roasting a whole chicken not only saves the housewives time, but every time it pleases with its variety of flavors, which appear depending on the ingredients of the marinade.

Bon appetit and amazing marinades that will make your favorite poultry meat even more tender and rich!

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.

1. Soy-honey.
2. 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.
3. Asian spicy.
4. 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!
5. Wine-mustard.
6. 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.
7. Lemon spicy.
8. 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.
9. Original kefir.
10. 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
11. Marinade "Delicious"
12. • 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

1. In order for the chicken dish to turn out perfect, you need to choose high-quality meat and choose the right marinade.
2. 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.
3. 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.
4. We turn to the preparation of the most delicious marinade for chicken. First you need to prepare a convenient bowl for pickling chicken.
5. Pour the whey into a bowl. You can use any fermented milk product: kefir, curdled milk, sour milk and even unsweetened yogurt.
6. 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). Also suitable are glass and ceramic dishes, special plastic dishes for cold foods, or stainless steel dishes.
7. 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.
8. 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.
9. You can add all the spices to your taste: depending on how spicy the dish you want to get.
10. 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.
11. 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.
12. 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.
13. Mix all ingredients thoroughly.
14. If you wish, you can add a teaspoon with a slide of granular mustard to the marinade.
15. 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.
16. 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.
17. 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.

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

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

The duration of pickling depends on the weight of the carcass. If you plan to bake the whole carcass, do not be too lazy to marinate it the night before. If you have wings or breast for dinner, you can leave them in the sauce for an hour. For thighs, more time is needed - from 2 to 4 hours.

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

• Keep the meat in the refrigerator if the marinating time is more than 2 hours. At room temperature, the carcass will marinate faster, but this only applies to the breast or wings.
• The easiest way to marinate chicken for the oven is to mix 1 or more types of spices with vegetable oil, bathe the meat in this composition and leave for a couple of hours. Depending on the seasonings you choose, choose the oil. For example, olive goes well with basil and paprika, sunflower with hot spices, and corn is universal, suitable for all types of pickling.
• 
  Give up salt! Each chicken marinade recipe in the oven suggests the presence of salt. It just needs to be added correctly. Do not salt the meat before a long marinade, it is better to add salt 10 minutes before you plan to send the carcass to the oven. Otherwise, the dish will turn out tough and dry.

Choosing spices

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

Peppers - black and chili. The first is universal, we put it in every dish, but chili gives the dish a sharpness, so it is used “dosed” and often in dishes with a Mexican accent.

Herbs - for chicken in the oven, the marinade may contain marjoram, basil, mint, thyme, rosemary, sage. You can use only one bright taste, or you can use their original mix. By the way, all these herbs go well with ginger and coriander, which will also enrich the taste of your dish.

• Curry is the perfect solution for oven-dried marinated chicken, especially if you plan on grilling it. Curry is not a simple herb, but a rich combination of spices: cumin, nutmeg, mustard, hot pepper, coriander.
• Nutmeg - stop your choice if you plan to cook chicken with cheese and mushrooms. This spice brightly saturates the taste of dishes with dairy components; not a single gourmet dish can do without it if it contains cream and potatoes.
• Turmeric is a spice with a special taste that is highly valued in India. For us, it is more than unusual, so putting turmeric in the marinade is worth a small amount. But for chicken in the oven, it will be an ideal solution, as it will give the dish not only an interesting taste, but also a bright golden crust.

Marinade recipes for cooking chicken in the oven

The recipes that we offer are used for preparing individual parts of the 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 of basil with coriander;
• A little bit of ground black pepper.

We 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 hue.

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

Spicy sweet Asian

With this oven-roasted chicken marinade recipe, you can appreciate the magical taste based on the contrast of sweetness and spiciness!

Ingredients:

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

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

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 do not want to spend a lot of time cooking. With this recipe, you will cook delicious chicken very quickly by marinating it at room temperature for 15-20 minutes.

The composition of the quick marinade for chicken in the oven:

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

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

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

Kefir

Chicken dishes in kefir marinade in the oven are 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 of mild mustard;
• 4 tablespoons of any refined oil;
• 3-4 garlic cloves;
• A pinch of basil and some black pepper.

Mix all these components, pour the pieces of poultry with the resulting marinade and send them to the refrigerator for about 8-10 hours.

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

With honey and mustard

Ingredients:

• 1 st. a spoonful of mild mustard;
• 5 st. spoons of honey, melted in the bath;
• Two cloves of minced garlic;
• Juice squeezed from half a lemon;
• A little salt and black pepper to your liking.

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

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

Put all ingredients in a bowl and mix well. Wash the chicken thoroughly, dry it with a paper towel and massage it heartily from the inside and out with the marinade. We put it in a dish, tighten it with a film and send the chicken to rest in the refrigerator, for an hour, or for the whole night, as you can.

Interestingly, the first time marinade was used was by the ancient Romans. Like today, the marinade made it possible to soften the meat and give it a more delicate taste. In ancient times, ordinary sea water was used as a marinade. The meat was marinated in it for several hours. Apparently, the effect justified itself, since the meat dishes of those times are still described in cookbooks.

Today, lovers of tasty and juicy meat have a more extensive list of ingredients, and there are much more marinade recipes. 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, which, penetrating deep into the fibers, improves the absorption of the herbs and spices included in the marinade.

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

Many people think that only meat from which it is planned to cook barbecue needs a marinade. However, you can enrich the taste of meat not only in cases of hiking in nature, but also on everyday days, when you also want to enjoy fragrant and rich-tasting meat. An important fact is that it takes much less time to cook marinated meat. The combination of spices and herbs allows each time to give the meat a unique and inimitable taste.

Food preparation

As mentioned above, not every ingredient that is commonly used to marinate meat is suitable for preparing marinade for tender chicken. Too harsh components can "kill" the natural taste of the bird. Excellent action is tomato juice, adjika. The components can be 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 is enough to rub it with garlic, salt, black pepper and send it to the oven until a golden crust forms. The result will be amazing, however, if you do not overexpose the chicken on fire, which will dry out the meat. However, this opinion is erroneous. Why enjoy one taste every time, if there is an opportunity to experiment and cook a new grilled chicken with an unsurpassed taste every time?

Required Ingredients:

Fresh ginger - 4 cm;

Apple cider vinegar - 2 tablespoons;

Honey - 3 tablespoons;

Sesame oil - 1 tbsp;

Lemon juice - tbsp;

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

A rather interesting marinade recipe that gives the meat an unimaginable flavor.

Required Ingredients:

Water - 2 glasses;

Citric acid ½ tsp;

Carnation - 4 pcs.;

Grape juice - 2 glasses;

Peppercorns - 5 pcs.;

Sugar - 1 tablespoon;

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 here, you can whole, or you can cut it. 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 a regular chicken in the oven, then a marinated chicken in the oven will take a maximum of 1 - 1.5 hours.

Recipe 3. Lemon marinade for chicken

Sour cream and mayonnaise are also actively used in the preparation of marinade for chicken.

Required Ingredients:

Sour cream - 3 tablespoons;

Garlic - 5 teeth;

Vegetable oil - 2 tablespoons;

Lemon juice - 4 tablespoons;

Turmeric - ½ tsp;

Nutmeg - ½ tsp;

Paprika - ½ tsp;

Salt.

Cooking method:

We pass the garlic through the 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. Cover tightly with cling film and place 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 tablespoons;

Garlic - 4 teeth;

Processed cheese - 150 g;

Honey - 1 tsp;

Soy sauce - 2 tablespoons;

Nutmeg ½ tsp

Cooking method:

You need to melt the melted cheese. You can in a water bath, but it is better to put it in the microwave for a couple of minutes. In the cheese, melted to a thick consistency, add honey and chopped garlic. Stir, 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, wings acquire a particularly excellent taste in such a marinade.

Recipe 5. Pineapple chicken marinade

You can prepare such a marinade for meat intended for the festive table. The intoxicating aroma will definitely match the solemn event.

Ingredients:

Chopped pineapple - 100 g;

Ground ginger ½ tsp;

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.

1. Soy-honey.
2. 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.
3. Asian spicy.
4. 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!
5. Wine-mustard.
6. 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.
7. Lemon spicy.
8. 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.
9. Original kefir.
10. 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
11. Marinade "Delicious"
12. • 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)

Facebook

Twitter

In contact with

Classmates

Google+