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

Secrets of marinating chicken

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

• The duration of marinating depends on the weight of the carcass. If you plan to bake the whole carcass, take the time to marinate it the night before. If you have wings or breasts for dinner, you can leave them in the sauce for an hour. Thighs require more time - from 2 to 4 hours.
• Stop marinating oven-baked chicken in mayonnaise! With this simple and seemingly successful ingredient, you completely kill its individual taste, which turns out to be the same every time. Moreover, mayonnaise contains acetic acid, which, when baked, hardens the fibers and they begin to taste bitter.
• Keep meat in the refrigerator if marinating time is longer than 2 hours. At room temperature the carcass will marinate faster, but this only applies to the breast or wings.
• The easiest way to marinate chicken for the oven is to mix 1 or several types of spices with vegetable oil, bathe the meat in this mixture and leave for a couple of hours. Depending on the seasonings you choose, choose your oil. For example, olive oil goes well with basil and paprika, sunflower oil goes well with hot spices, and corn is universal, suitable for all types of marinating.
• Avoid salt! Every marinade recipe for chicken in the oven requires the presence of salt. You just need to add it correctly. Do not salt the meat before long-term marinating; it is better to add salt 10 minutes before you plan to put the carcass in the oven. Otherwise, the dish will turn out tough and dry.

Choosing spices

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

• Peppers - black and chili. The first is universal, we put it in every dish, but chili adds spiciness to the dish, so it is used “in doses” and often in dishes with a Mexican accent.
• Herbs - for chicken in the oven, the marinade may contain marjoram, basil, mint, thyme, rosemary, sage. Only one can be used bright taste, or maybe their original mix. By the way, all these herbs go well with ginger and coriander, which will also enrich the taste of your dish.
• Curry is the perfect solution for marinated chicken in the oven, especially if you plan to grill it. Curry is not a simple herb, but a rich combination of spices: cumin, nutmeg, mustard, hot pepper, coriander.
• Nutmeg - opt for it if you plan to cook chicken with cheese and mushrooms. This spice brightly saturates the taste of dishes with dairy components; not a single dish can do without it. haute cuisine, if it contains cream and potatoes.
• Turmeric - this spice special taste, which is highly prized in India. It’s more than unusual for us, so it’s worth adding turmeric to the marinade. small quantity. But for chicken in the oven it will become ideal solution, as it will give the dish not only interesting taste, but also a bright golden crust.

5 types of marinade

And now we offer you several recipes to choose from. universal marinades For chicken meat.

1. Soy-honey. Mix a spoonful of soy sauce with two tablespoons of melted honey and three tablespoons of vegetable oil. Add half a teaspoon each of coriander and basil, a little black pepper to the marinade, stir. Marinate the meat in the mixture, and if you bake it in a mold and with potatoes, pour it over it before putting it in the oven. Thanks to honey, the chicken will acquire a golden color and a sweetish taste.
2. Asian spicy. Mix a spoonful of olive oil and salt, add 2 tablespoons of sugar and the juice of half a lemon. Pass 5 cloves of garlic through a press and add to the marinade. Peel a 4 cm long ginger root, cut it and add it to the sauce. Pour in 2 tablespoons of soy sauce and lime juice, add half a spoon of black pepper. The dish will turn out exquisitely spicy!
3. Wine mustard. Mix by spoon apple cider vinegar and mustard, dilute with a glass of dry white wine. Add a spoonful of salt, a spoonful of olive oil, and half a spoonful of black pepper. Wine and vinegar will make the meat incredibly tender and soft, and mustard will add an original taste.
4. Lemon spicy. For this simple marinade use the juice of one lemon and a tablespoon of olive oil. Then add half a spoon to it ground pepper and dried rosemary, a pinch of salt. Lemon and rosemary will create a stunning aroma in the finished dish.
5. Original kefir. Use 2 cups of low-fat kefir, 4 cloves of garlic, and the juice of half a lemon. Add a spoon hot sauce Tabasco, half a spoon each of thyme and black pepper, chop half an onion. At the end add 2 tablespoons of salt.

Thanks to the marinade, the taste of your baked chicken will always be original and unusual.

Chicken meat is soft and tender - it is one hundred percent protein, which contains essential vitamins and microelements. Medicine recommends eating this dietary meat daily for both adults and children, and for people suffering from diabetes and obesity, chicken meat helps lose weight. overweight and improve metabolism. IN therapeutic nutrition Only lean (lean) parts of the chicken carcass should be present, and this includes chicken breast.

White chicken meat is a very healthy and tasty meat product.

Prepared from chicken meat variety of dishes, all kitchens in the world use it to prepare simple and even exotic dishes.

White chicken meat fried, boiled, baked, stewed, salted and pickled, made from it as a filling for pies and pies, kebabs, sausages, rolls and sausages, canned in the form of stew, or baby food - chicken puree. They prepare low-calorie minced meat for cutlets and grill them from whole carcasses.

Chicken meat is very tender in structure and cooks quickly, because protein cannot be digested, otherwise it becomes tough, indigestible and tasteless, but tastes great chicken delicacy turns into a hard “sole” that cannot be bitten. Therefore, the main condition in preparing dishes from chicken meat is to observe temperature regime and time heat treatment, and then the meat will be tasty and juicy.

Doesn't taste like chicken characteristic bright colors unlike red meat varieties, and therefore it can be varied by adding herbs and spices, salt and sugar, sauce. It can be marinated in a spicy-sweet or, conversely, fermented milk marinade and this will add piquancy to white chicken meat.

With Chiken spices combine perfectly and spices, remember them and do not overdo it in quantity: below are the spice rates for one chicken carcass weighing 1.5 kilograms.

Spices and seasonings for chicken. Average consumption:

Tip: if you increase the amount of spices, the meat will be more aromatic, sharper or more 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, onions), citrus fruits(orange, lemon, lime), white and red wine can be prepared wonderfully, aromatic marinade. The marinade can have any taste palette: sweet, hot, salty, spicy, tart and piquant. Cooked chicken meat in the oven can sometimes not even be recognized, that’s how different the flavor shades of ordinary white dietary meat are.

Many options for preparing chicken meat give you a wide range of options professional chefs and housewives for fantasy in the kitchen. There are thousands of recipes, how to improve the taste of chicken meat and we offer you several simple and easy recipes - chicken in marinade, baked in the oven.

Recently, Asian-style chicken 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 so that the food is hot and spicy, and for this they use collected and dried herbs from which they make spices, as well as soy sauce, which replaces salt and honey, which gives sweetness and aroma to all dishes without exception.

Preparing the chicken

Take a chicken carcass, wash it thoroughly and remove all remaining feathers, if any. We trim off excess skin and fat from the carcass, and then rinse it thoroughly under running warm water.

Clean washed chicken the carcass must be wiped dry kitchen towel and leave it to dry, 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 herbs and spices, soy sauce and honey.

Cooking marinade for chicken in the oven, recipe

Use it to prepare the marinade for chicken in the oven according to the recipe, take a deep bowl and add our ingredients for the marinade into it:

• Soy sauce – 2 tablespoons.
• Liquid honey (thick honey can be dissolved in a water bath) – 2 tablespoons.
• Refined sunflower oil- three tablespoons.
• Basil – 0.5 teaspoon.
• Ground black pepper - on the tip of a knife
• Coriander (ground) – 0.5 teaspoon.
• Turmeric - on the tip of a knife.
• Cumin - 1 teaspoon.

Marinating chicken meat

Mix all the ingredients of our marinade thoroughly and place our p cooked chicken carcass for further marinating. If you want to speed up the process, you can cut the carcass into pieces first before marinating it and put them in a bowl with the marinade; its dietary part, the chicken breast, is especially tasty.

Helpful Tips:

• To marinate chicken meat faster and more evenly, instead of a bowl, you can use a clean plastic bag, pour the 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 our marinated chicken out of 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 watch their weight and limit themselves to eating fatty foods, a recipe for baking chicken in a fermented milk marinade is suitable.

Recipe for cooking chicken in fermented milk sauce in the oven

The chicken is prepared as in previous recipe. The chicken is washed and dried (see above).

Ingredients of the marinade:

• Low-fat kefir from 1% or low-fat – 0.5 liters.
• Refined sunflower oil - 1 tablespoon.
• Sweet-spicy liquid mustard - 2 tablespoons.
• Garlic - 5 cloves.
• Basil – 0.5 teaspoon.
• Coriander – 0.5 teaspoon.

Preparation

All the ingredients of our marinade mix well in a bowl, put our cooked chicken carcass there for further marinating. If you want to speed up the process, you can cut the carcass into pieces first before marinating it and put them in a bowl with the marinade; its dietary part, the chicken breast, is especially tasty.

Tip: the optimal time for marinating chicken is from 1 to 12 hours in the refrigerator.

For this recipe in fermented milk sauce It is enough to keep the meat for a couple of hours.

After a couple of hours, remove the marinade and bake it in a preheated oven at 180 degrees Celsius. The baking time will be 40 minutes. The meat turns out very juicy.

IN Chinese restaurants and buffets serve spicy, sweet-hot chicken prepared according to this recipe. For everyone 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)

The chicken is prepared as in the previous recipe. The chicken is washed and dried(see above).

Preparing the marinade:

• Soy sauce – 5 tablespoons.
• Sesame oil or oil grape seeds– 3 tablespoons.
• Liquid honey (thick honey can be dissolved in a water bath) – 3 tablespoons.
• Garlic - 5 cloves, crushed.
• Ground black pepper - on the tip of a knife.
• Medium-grind food salt – 0.5 teaspoon.
• Ginger root - 0.5 teaspoon.

Marinating chicken and baking

All constituent ingredients mix our marinade well in a bowl, place our cooked chicken carcass there for further marinating.

For this recipe, it is enough to soak the meat in a sweet-hot sauce for one or two hours.

In a couple of hours take out our marinated chicken from the marinade and bake it in a preheated oven at 180 degrees Celsius. Baking time will be 30 minutes. The meat turns out very flavorful.

Grilled chicken in the oven

Preparing the chicken occurs as in the previous recipe. The chicken is washed and dried (see above).

Preparing chicken marinade in the oven:

Marinating chicken meat and baking it

All components ingredients of our marinade mix well in a bowl, and rub the carcass with this marinade mixture.

Let's bake it into a preheated oven at 180 degrees Celsius on a special grill skewer that rotates. The baking time will be 50 minutes. The meat is very flavorful, lean and has a crispy crust.

The following recipe “Chicken in Paprika” turns out the meat spicy with aromatic ginger-garlic sourness.

Recipe "Chicken in paprika"

• Onion – 1 onion.
• Garlic – 3 cloves, minced.
• Ginger (dry) - on the tip of a knife.
• Lemon juice– 2 teaspoon
• Teriyaki juice - 6 tablespoons.
• Coriander (ground) - 0.5 teaspoons.
• Ground black pepper - on the tip of a knife.

Marinating chicken meat

All components ingredients of our marinade mix well in a bowl, place our cooked chicken carcass there for further marinating.

Roasting meat

Cook the chicken in the oven at 180 degrees Celsius for at least 40 minutes, before serving, if desired, add sweet lingonberry sauce.

Chicken meat has a calorie content of 75 kilocalories per 100 grams of product, but the calorie content increases sharply 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, and also due to granulated sugar, which can be replaced with a sugar substitute or liquid honey. You can reduce or completely eliminate oils by using fermented milk marinade (low-fat kefir, yogurt, whey), we offer a recipe for chicken in yogurt marinade.

Recipe Chicken in yogurt marinade

• Yogurt (fat content no more than 1%) – 400 grams.
• Lemon juice – 1 tablespoon.
• Chopped garlic – 3 cloves.
• Cumin - 1 teaspoon.
• Ginger (dry) – on the tip of a knife
• Honey – 0.5 teaspoon.
• Ketchup ( tomato paste) – 1 tablespoon.
• Nutmeg - on the tip of the knife.

Marinating chicken meat. Mix all the ingredients of our marinade thoroughly in a bowl, place our cooked chicken carcass there for further marinating. Marinating time is at least one day (24 hours).

For this recipe, it is enough to keep the meat in a sweet-hot sauce for two hours or more. It is advisable to remove the skin of chicken carcasses before marinating.

Roasting meat. This marinated chicken meat is prepared in the oven for at least half an hour.

Recipe “Exotic in tequila”

• Hot sweet paprika – 1.5 teaspoon.
• Chopped garlic – 8 cloves (1 head).
• Lime juice (lemon) - 1 tablespoon.
• Tarragon - on the tip of the knife.
• Tequila - 60 grams.
• Sweet liquid mustard – 1 tablespoon.

Preparation

The 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 a spicy and exotic sourness. The meat melts in your mouth.

Chicken meat, p cooked in the oven, should be eaten with salads from fresh vegetables and greenery.

Tip: it is better to salt chicken meat at the end of cooking, then it will be softer and juicier. Take 0.5 level teaspoon of salt and stir in 2 tablespoons boiled water completely, then pour this solution over the chicken both on top of the carcass and inside, after five minutes it will be soaked and the chicken can be removed from the oven.

All housewives have in everyday life home menu the kind of dishes that they prepare periodically, when you don’t want to come up with something original. One of these dishes was baked whole chicken in the oven for all of us. This a win-win, since few people don’t like the amazing chicken aroma and taste, although there is nothing exotic about this bird. Both adults and children will be happy with the chicken cooked by their mother. You still have to try, because the poultry meat should turn out juicy and rosy, and not dry and raw at the bones.

Whole chicken in the oven: preparation

The first step is to carefully examine the chicken to immediately detect if there are any feathers left on it. They usually end up on the wings and legs. Remove them and then tar the bird over a gas burner to remove any fine fluff.

Remove all the innards from the chicken and the skin from its neck. The chicken butt is also best trimmed, as is the fat surrounding it. It is important to do this because it may not give the bird the best nice smell and taste.

Marinade for chicken in the oven - the beauty of marinades

Often chicken is baked only by rubbing it with herbs, pepper, salt or special seasonings for it. Marinades are usually used either by advanced cooks or on special occasions. This cooking method, when done correctly, guarantees juicy and tender meat, so you should marinate the chicken before baking every time! Alternating various marinades, you can put a new dish on the table every time with original taste. Below are the ingredients needed for several types of marinade.

Asian marinade

1. 2 teaspoons sugar;
2. 1 teaspoon salt;
3. 5-7 cloves of garlic, which must be passed through a press;
4. juice of half a lemon;
5. 2 tablespoons of soy sauce;
6. piece about 4 cm in size fresh root ginger;
7. juice of one lime;

Lemon marinade

1. 1 teaspoon salt;
2. 1/2 teaspoon dried rosemary;
3. juice of one lemon;
4. 1 tablespoon olive oil;
5. 1/2 teaspoon ground black pepper.

Wine-mustard marinade

1. 1 tablespoon apple or wine vinegar;
2. 1 tablespoon mustard;
3. 1 glass of dry white wine;
4. 1 teaspoon salt;
5. 1 tablespoon olive oil;
6. 1/2 teaspoon ground black pepper.

Kefir marinade

1. three to four cloves of garlic;
2. 2 cups low-fat kefir;
3. juice of half a lemon;
4. half a medium-sized onion;
5. 1/2 teaspoon dried thyme;
6. 2 teaspoons salt;
7. 1 tablespoon hot sauce (“Tabasco”, for example);
8. 1 teaspoon ground black pepper.

Marinating chicken

Marinate the chicken for at least an hour, and at most a day. If you don't have much time to marinate, let the chicken sit on the counter at room temperature. If you are going to marinate it for a long time, put it in the refrigerator. With a small amount of marinade sometimes it's better turn the chicken over. Also stuff it well with garlic cloves.

Stuffing chicken

Pat the bird dry with paper towels before you start stuffing it. It is better not to add bread, couscous or rice as a filling, since due to the fact that they absorb juices, the meat is not particularly juicy. You can put an orange, apple, carrot, pear, celery or lemon, as well as parsley sprigs in the chicken, Bay leaf, thyme or rosemary. Citrus fruits are great for cleaning excess fat from chicken and give a fresh aroma (look:). Fruits and vegetables are unlikely to turn out tasty, so you can throw them away right away, but they will release steam when baked, so the chicken will come out very juicy. I’ll repeat it again: vegetables stuffed inside chicken are NOT eaten.

Eat wonderful recipe Chicken stuffed liver ().

Vegetable bed for chicken

You can place various vegetables on a baking sheet:

1. only potatoes();
2. you can have carrots + potatoes + beans;
3. you can have broccoli + beans + carrots

It looks simply great, and you can (and should) serve it on the table directly from vegetable side dish. Unlike the vegetables that are used to stuff chicken, these vegetables are edible and very tasty.

Roasting chicken

It is best to bake a whole chicken in the oven at a temperature of 205°C. A regular bird weighing about 1.5 kg will take approximately 70-80 minutes in the oven. In some cases, this time may be a little longer than necessary, so make sure that the bird does not burn. In the second half of this time, pour the juices collected from the bottom of the pan over the chicken, this will help to get an even golden crust.

After removing the bird from the oven, do not cut it up immediately, but cover it first and let it sit for ten minutes. By the way, the most tender chicken it will work if you bake it in glass form slightly larger than the bird itself. This way it will be baked as if “in its own juice”.

Baking a side dish with chicken

It will be very convenient to bake the chicken immediately along with a side dish such as vegetables, fruits and root vegetables. Zucchini, potatoes, carrots, onions, turnips, pears, apples and garlic cloves work well in this case. The best combinations would be zucchini with onions, carrots with turnips and potatoes, and apples and pears with sweet potatoes. Choose according to your taste and the preferences of your household.

Cut vegetables and fruits into medium-sized pieces, sprinkle them with pepper, dried herbs and salt, sprinkle olive oil, mix and arrange in the form. Place the chicken directly on or between the vegetables. When pouring juice over the chicken, stir the side dish occasionally. When the dish is ready, you will have a complete dinner for the whole family.

Gorgeous orange chicken in a sweet marinade

Ingredients:

1. whole chicken – 1 piece
2. ground black pepper
3. garlic – 3-4 cloves
4. orange – 2 pcs.
5. grapefruit – 1 pc.
6. butter – 150 g
7. grapes – 500 g
8. honey – 3 tbsp
9. rosemary – 1 sprig

The chicken is first coated with salt and pepper, then stuffed with garlic, previously cut into pieces (stuffed over the entire surface of the chicken).

Apply orange zest to the inside of the chicken.

For the filling, mix seedless grapes (300 grams) with 75 g of butter and fill the chicken with the filling. To prevent the filling from leaking out of the chicken, seal it with toothpicks.

Lastly, grease the chicken carcass with butter and put it in the oven.

The chicken should be roasted in the oven for 1 hour at 200 degrees.

While the chicken is roasting, prepare the sweet marinade:

• Squeeze juice from 1/2 grapefruit
• cut the other half of the grapefruit into slices
• Squeeze juice from 1 orange
• cut the second orange into slices
• Cut the remaining grapes into halves

Now mix everything, add honey and put it on the fire so that everything melts and mixes well. This sweet caramel gravy needs to be basted on the chicken periodically (3-4 times)!!!

The aroma is fabulous, the chicken is delicious!!!

In order for the chicken meat to become more tender and acquire delicious taste and aroma, it must be marinated before cooking.

Used for marinades a large number of various spices, herbs, sauces and fermented milk products. Modern cooking has several dozen various recipes marinades.

We would like to invite you to get acquainted with the five most popular methods of preparing marinades for baking chicken in the oven.

Rules for marinating chicken meat

Your chicken dish will be perfect thanks to good quality selected bird and properly selected marinade. If you want to bake the whole carcass, you need to marinate it the night before.

It will take significantly less time to marinate individual parts of the chicken. For legs and drumsticks - approximately 2-3 hours, and for sirloin and wings - one hour.

Keep in mind that your chicken will marinate faster at room temperature. This method is suitable for wings, drumsticks and breasts. And if you plan to cook a whole bird, then marinating time will be required and therefore the meat must be refrigerated.

When marinating for a long time, you need to add salt not at the beginning of the process, but just before you put the chicken in the oven, otherwise the meat will be tough.

The choice of type of vegetable oil depends on what components will be present in your marinade.

Olive oil goes well with paprika and Provençal herbs, sunflower oil (odorless) goes well with hot and hot peppers, and corn oil Ideal for all recipes.

Selecting spices for pickling

Spices and spices saturate marinades divine aromas and make the taste of chicken dishes original and memorable. Which ones should you choose to cook truly excellent chicken?

• Black pepper and hot chili pepper. Black pepper is present in all marinade recipes, and chili is used only in cases where you need to add extra spiciness to a chicken dish;
• Spices. For marinades, rosemary, marjoram, thyme, basil and sage are most often used. You can add just one of these herbs to give a bright accent to the dish, or you can experiment by making original combinations of spicy additives;
• Curry. This spice is a combination of nutmeg, mustard, hot pepper, coriander and cumin;
• Turmeric. This addition will give the chicken not only the accent of the dish Indian cuisine, but will also color chicken skin in a soft golden color, which will make it even more appetizing;
• Ginger. This wonderful root is widely used in dishes asian cuisine and gives the marinade a spicy oriental flavor.

There are a great many recipes for preparing marinades, and we are pleased to offer you five main ways to marinate chicken.

Recipes for marinades for cooking chicken in the oven

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

Soy-honey

This delicious marinade for chicken in the oven will give your dish a spicy oriental accent.

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

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

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

Universal (fast)

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

Compound quick marinade for chicken in the oven:

• Three tablespoons of lemon juice;
• 40 g mild mustard;
• Four tablespoons of olive oil;
• A pinch provencal herbs at your choice;
• Ground black pepper on the tip of a knife.

The chicken pieces should be mixed with the sauce in a plastic bag and left to marinate.

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

Kefir

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

Ingredients:

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

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

With honey and mustard

This marinade will add a unique flavor to your chicken dish. honey aroma with a slight bitterness.

Ingredients:

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

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

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

Watch the video recipe for baking chicken in the oven with a similar marinade, but without using honey:

Spicy-sweet Asian

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

Ingredients:

A ginger root approximately 4 cm long, grated on a fine grater, is added to the resulting mixture.

It is ginger that will give ready-made dish unique Asian flavor.

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

With the help of marinades, you can not only bake chicken dishes in the traditional oven mode, but also cook popular dish, like grilled chicken, which will be discussed further.

In the video below you will learn how to prepare the marinade for crispy chicken wings:

Marinade for homemade grilled chicken in the oven

Grilling chicken is very common in modern cooking, because the calorie content of meat prepared in this way is only 98 calories per 100 grams. IN fried meat In chicken, this figure is 210 calories, and in boiled chicken - 135.

Grilled chicken is cooked in two ways: on the grill and on the spit built into the oven. These methods differ only in cooking time.

A whole bird is usually cooked on a spit, and thighs, wings and breasts are cooked on a grill.

Ingredients:

• 4 medium cloves minced garlic;
• 3 tbsp. l. corn oil;
• Half tsp. paprika;
• 1 tsp. curry;
• Quarter tsp. nutmeg;
• A little salt and pepper.

Leave in the refrigerator overnight, and then bake on a sieve for 30–35 minutes. Be sure to place a baking tray under the grill to drain the fat and do not forget to turn the chicken pieces over to get an evenly fried, appetizing crust.

Having studied the recipes for marinades for chicken meat, pork lovers will begin to look for ways to marinate this type of meat (kebabs and more). We have taken care of you, no need to look for anything, because we have everything. Believe me, from yours meat dishes everyone will be delighted!

You will find recipes chicken soup with egg. It turns out that such a seemingly insignificant component of a dish can transform even the most ordinary soup for the better. Try it!

Well, who doesn’t know the Stolichny salad? There is probably no person who would forget this dish. However, we suggest taking a look and still refreshing your mind on how to prepare it. Moreover, there you will also find various cooking recommendations.

• All marinades always contain vegetable oil, which allows the aroma of spices to be fully revealed, and also covers pieces of meat with a thin film, protecting them from drying out. Only used in marinades refined oil, which does not interrupt the aroma of the ingredients;
• For lovers of a delicious crispy crust, we advise you not to remove the skin from the carcass and cook the chicken on a wire rack, and for those who prefer juicy pieces in the marinade, we recommend removing the skin from the chicken before marinating for better penetration of the sauce;
• Do not use mayonnaise for pickling industrial production. It contains acetic acid, which drowns out the aroma of other components of the marinade and makes the chicken meat tough.

Based on our recipes and tips, you can safely experiment and invent your own original recipes for chicken marinades, and we hope that dishes prepared according to our recipes will take their rightful place in your diet and inspire you to new culinary exploits!

We attach for you a video recording with a very in an interesting way marinating chicken:

Chicken meat, unlike other types, including game, does not need to be marinated to soften it.

In most cases, the birds sold will be broiler breeds, with tender soft meat. However, marinades of various compositions and methods of their application are used very often.

The effect achieved by such methods is to give very susceptible chicken the taste qualities inherent in the components of the marinade, and these can be spices and wines, citrus juice, or onions.

Marinated chicken - basic principles for preparing marinated chicken dishes

For marinating, fresh or chilled chicken is usually used. If the bird is frozen, it should be defrosted properly.

This should not be done in water or in the microwave; place the meat in a non-metallic container and leave overnight at nominal room temperature.

The carcass can be marinated either as a whole or cut into pieces, it all depends on what kind of dish you are going to cook.

For marinating, it is best to take enamel, porcelain, or glass dishes. Such containers do not oxidize under the influence of acids contained in the marinade.

The whole carcass is well rubbed with salt and pepper and placed in the marinade.

There are a lot of marinades for poultry, but each of them must contain an acid that helps soften the fibers of chicken meat.

One of the most common components of a marinade is vinegar, but it is not included in this collection of recipes, since chicken marinated with vinegar loses too much of its taste qualities.

It is best to keep chicken meat in kefir, citrus juice with honey, wine or soy sauce.

The marinating time largely depends on what effect you want to get. Chicken kept even in the same marinade, but for different lengths of time, can turn out to be completely different in taste and aroma.

If you need to marinate the chicken long time, it’s best to do this in the refrigerator; if marinating is intended for up to three hours, you don’t have to put it in the refrigerator.

Countless different dishes are prepared from marinated chicken: chicken fillet marinated in kefir and fried in a frying pan, chopped into pieces and stewed in the marinade remaining after aging will turn out to be tender and juicy; the chicken will turn out much more flavorful. You can also bake the whole marinated chicken in the oven, having previously stuffed it.

Kebabs are prepared from marinated chicken by placing skewers strung with meat pieces into jars and baking in the oven. If you want smoky barbecue, cook it over a fire.

“Juicy Slices” - marinated chicken in low-fat kefir

Ingredients:

800 grams of chicken fillet;

Half a liter of kefir 2.5% or less fat;

One head of sweet onions;

Two cloves of garlic;

Dill, dried seeds;

Whole black peppercorns;

Laurel, one leaf.

Cooking method:

1. Pour kefir over chicken fillet cut into small slices; it should completely cover the pieces of meat.

2. To taste, add salt, spices ground in a coffee grinder or a special mill, garlic cut into small slices, and slowly mix gently.

3. Place onion chopped into large, very thin rings on top.

4. Close the container with a lid and put it in the refrigerator until the morning.

5. Quickly moisten with any vegetable oil and heat thoroughly.

6. Place the pieces of marinated chicken meat along with the marinade and cook over medium heat, uncovered. Make sure that the meat does not stick to the pan.

7. When all the kefir has evaporated and the fillet slices are lightly browned, remove from the heat and serve.

Marinated chicken in kefir – “Firebird”, baked in the oven

Ingredients:

One kilogram chicken drumsticks;

Two glasses of kefir, low-fat;

1 tsp. spices for poultry;

10 grams of finely ground salt.

Cooking method:

1. Rinse the shins under water, removing cartilage and remaining dead skin from the bottom of the bone.

2. Place the drumsticks in a bowl, sprinkle with spices and salt and stir.

3. Pour in the kefir, again mix everything carefully but thoroughly and leave to marinate for half an hour without putting it in the refrigerator.

4. Place the chicken on a baking sheet with small sides and pour the remaining kefir marinade.

5. Cook in a preheated oven at 190 degrees for forty-five minutes.

Shish kebab of marinated chicken in kefir, grilled on coals

Ingredients for one kilogram of chilled legs:

Six medium-sized heads of sweet onions;

250 ml kefir;

Four “sharp” cloves fresh garlic;

1/2 tsp. nutmeg powder;

1/3 part tsp. hand ground black;

Two pinches of curry.

Cooking method:

1. Cut off the lower part of the bone with cartilage from the legs. Cut each leg into pieces so that the pieces fit easily on the skewers when threaded.

2. Peel two heads of sweet onion, cut into small pieces and place together with the chopped garlic into a blender bowl, chop.

3. Pour in kefir, add spices, add fine salt to taste and mix, you can do this with a blender.

4. Cut the remaining onions into the thinnest rings possible and, together with the chopped legs, place them in a bag. Add the marinade, mix with your hands several times and, tying the bag tightly, put it in the refrigerator for three hours.

5. Thread pieces of meat onto the skewer loosely, alternating them with onion rings, and when frying over coals, constantly turn them over so that the tender meat does not dry out.

6. When the chicken reaches a state of semi-cookedness, pour the remaining marinade over it and, fanning, bring the marinated chicken kebab to readiness.

Oven-baked, stuffed marinated chicken in special soy sauce

Ingredients:

Chicken carcass, chilled;

Half a glass of mayonnaise;

A teaspoon of mustard;

75 ml soy sauce, maybe mushroom;

Three cloves of garlic.

For filling:

Full, without a slide, glass of rice;

One chicken cube;

Small onion;

Five tangerine slices;

Seven dried barberries.

Cooking method:

1. Chicken carcass wash well under the tap, remove the remaining feathers with tweezers, remove the kidneys and lungs from the inside, dry.

2. Mix mayonnaise, mustard and soy sauce. Pepper and salt a little more than to taste, taking into account not too much salted minced meat, add chopped garlic and stir.

3. Rub the carcass with the prepared marinade on all sides and inside, place in a bag and leave in the refrigerator overnight.

4. For the filling, pour the sorted and thoroughly washed rice diluted in three glasses boiling water bouillon cube. Add dried barberry and cook over low heat, stirring, and stop cooking a couple of minutes before it is ready.

5. Place slightly undercooked rice in a shallow colander and rinse thoroughly cold water. When it has completely drained (you can help this by slightly pressing the surface with a spoon), mix the rice with the onion, sautéed in vegetable oil.

6. Add chopped into small pieces tangerine slices and stir.

7. Using a spoon, stuff the marinated carcass, sew it up and place on a roasting pan moistened with vegetable oil.

8. Place the dish in the preheated oven, raise the temperature to 180–200 degrees and bake until done, one hour.

“Tender” marinated chicken kebab in the oven, in a jar

Ingredients:

Two kilograms of chicken fillet;

Kilogram underline;

1 kg of white onions;

800 grams of very ripe, non-greenhouse tomatoes;

A liter of tomato juice;

Half a liter of wine, varieties “Rkatsiteli”, “Sauvignon”;

Six sprigs of rosemary;

A small bunch of fresh herbs to taste;

Two laurel leaves;

A small pinch of paprika;

Red on the tip of the knife hot peppers;

Coarse garden salt and coarsely ground black pepper to taste.

Cooking method:

1. Chop fresh herbs. Cut the onion into rings, half a centimeter thick, and break the bay leaves with your hands.

2. Chicken fillet cut with a very sharp knife into small pieces measuring two by two centimeters.

3. Place layers on the bottom of a deep dish: onions, pieces of meat with thin slices of undercut, then onions again, etc. This will make it easier to mash the onions and tomatoes later.

4. Pour in tomato juice, wine, add a little salt and add finely chopped tomatoes.

5. Mix everything well, while kneading the onions and tomatoes with your hands.

6. Add all the prepared spices, chopped herbs and mix again.

7. Place to marinate in a cool place, preferably in the refrigerator, for five hours.

8. Thread pieces of chicken meat onto wooden skewers, alternating with cherry slices and onions.

9. Place the remaining onions on the bottom of clean, dry three-liter cans. Place the skewers vertically and cover the jars tightly with foil.

10. No more than five skewers should be placed in each jar.

11. Place the jars in a cold stove and cook for an hour, an hour and a half, at 180 degrees.

Marinated Tropicana chicken in lime marinade

Ingredients:

Five small chicken thighs;

Three limes;

Two tables. spoons of sweet cream butter;

One tbsp. l. refined sunflower oil;

50 grams of honey;

Half a teaspoon of cumin, dried;

Taste fine salt and hand-ground black pepper.

Cooking method:

1. Rinse the limes under water and dry. Fine grater Remove zest from citrus fruits and squeeze out juice.

2. Mix the juice with honey, and grated zest with spices.

3. Chicken thighs rinse under the tap, do not remove the skin, pierce it to better impregnation marinade, in several places.

4. Rub the chicken with salt and pepper, sprinkle generously with lime juice and honey dissolved in it and sprinkle with a mixture of zest and spices. Place the chicken in the refrigerator overnight.

5. Melt in a frying pan at a very low temperature, butter, add a little vegetable. Increase heat to medium and fry chicken until evenly browned.

6. Afterwards, pour the remaining marinade into the frying pan with the chicken and continue to simmer for half an hour under the lid over low heat.

Spicy stewed, marinated chicken in soy, classic sauce

Be careful and careful with Ogonyok pepper, it is very hot! If you are not sure, replace it with another, although this will somewhat distort the taste of the dish.

Ingredients:

Half a chicken, weighing 800 grams;

150 ml light soy sauce;

60 grams of honey, liquid;

5 tbsp. l. ketchup;

70 ml light beer;

One orange, large;

A pinch of ground pepper “Ogonyok”;

Two pinches of paprika;

Five cloves of garlic;

Crushed or hand-ground black pepper and coarse salt to taste.

Cooking method:

1. Liquid honey, one and a half tablespoons, mix well with soy sauce, if there is no liquid sauce, melt the thick one in a water bath.

2. Add spices, herbs, ketchup and stir everything well.

3. Cut the washed and dried chicken into portions, place in the prepared marinade and leave for two hours.

4. Remove the chicken from the marinade, pat dry with a disposable towel and fry in refined vegetable oil over moderate heat until tender. golden color.

5. Squeeze the juice out of the orange and add the remaining honey, beer and half a glass of water and mix.

6. Place the pieces of fried chicken in a saucepan, pour in the prepared sauce and simmer over low heat for twenty minutes.

7. Marinated chicken stewed according to this recipe is garnished boiled vegetables.

Marinated chicken - the intricacies of marinating, preparation and useful tips

It is not necessary to follow the exact proportions of ingredients for the marinade specified in the recipe; you can follow your own preferences and taste.

Before frying marinated chicken in oil in a frying pan, dry it with a disposable towel, and only then place it in the frying pan, then the oil will not splatter during the frying process.

When preparing shish kebab in jars, only dry jars should be placed in the oven so that they do not burst when heated. They are also taken out extremely carefully - first turning off the heat and opening the door slightly. Otherwise, sudden access to colder air may split the cans.

Another original way marinating. Glass of dry table wine quickly bring to a boil, add cinnamon, crushed black peppercorns, ground nutmeg, a teaspoon of salt. Allow to boil for a minute, remove from heat and cool by placing the dishes in a container with cold water. The resulting decoction is filtered from the spices, divided in half and diluted with the same amount of dry wine, in one case red (Cabernet, Muscat) and the other half the same from which the decoction was prepared (Rkatsiteli, Aligote). The resulting marinade is injected into finely chopped chicken using a syringe. Half of the meat will be with white marinade, the other with red. The meat is kept in the refrigerator for 1.5 hours under slight pressure, and cooked quickly, with very high heat, in any desired way.

If you have no personal prejudice against the taste of garlic, do not skimp on it in the marinade. You can also stuff thinly sliced ​​garlic cloves into chicken meat that has been pricked with a knife. This is especially suitable for kefir and sour cream marinades.