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

Chicken marinade

An integral component for cooking not only chicken, but also beef or pork, is the marinade. Thanks to it, the meat becomes more tender, juicy, and generally very tasty. Poultry does not require long preparation because the meat itself is soft compared to beef or pork. Due to this, there is no need to add aggressive ingredients such as vinegar or other acids to the marinade, unless you want to give the meat a piquant taste.

You can marinate delicious chicken for any type of cooking. Kebab remains the most popular. Use any type of marinade for it. At home, chicken is fried, baked, and stewed. In this case, you can and even need to marinate the bird if you want to get a special taste.

Whatever marinade you choose, there are several rules that should be followed to prepare delicious meat:

1. If you bought a frozen carcass or parts of the bird, then before marinating they must be defrosted naturally.
2. The entire surface of the meat and vegetables are coated (if you plan to bake them together).
3. You need to keep the meat in 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 vinegar to the marinade.
5. You can marinate meat only in enamel or glass containers. 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 tasty and beautiful dish is marinated in soy sauce, honey, sweet and sour sauce, mustard, cream or tomato marinade: everyone chooses how to prepare the dish, based on preferences and the availability of ingredients on hand.

Fillet

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

Entirely

If you decide to cook the whole chicken, then apply the marinade not only on top, but also on the inside so that the meat is well soaked. 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 the bag and tie it. Then put it in the refrigerator for 4 hours or more.

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

Grilled chicken

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

Chicken marinade recipes

Making marinating sauce 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 familiar chicken meat. Choose any recipe you like and use it to prepare chicken kebab, baked chicken or fried chicken.

• 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 the most delicious wings are if you bake them in the oven or cook on the grill. Please note that in this case you need to add just a little salt, or refrain from adding salt at all. The marinade for chicken with soy sauce is itself salty, so there is a chance that you will over-salt 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 it with your hands.
3. Mix soy sauce with mustard until smooth.
4. Add garlic and pepper to the mixture.
5. Place the chicken in a bowl, pour in the sauce, rub the mixture with your hands and leave for 2-3 hours.

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

It is best to marinate chicken for baking in the oven using this recipe. You should choose high-calorie mayonnaise, and in no case homemade. To give the bird a special note of taste, you can use hops-suneli seasoning, curry, turmeric, chicken mixture, sage, chili, basil - whatever you like. If you want the poultry meat to be especially tender, leave it to marinate overnight. Afterwards, the workpiece can be cooked in the oven, on fire or fried in a frying 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. Cut the onion into rings.
3. Mix all ingredients in a bowl.
4. Gently spread the garlic sauce throughout the meat, wrap in a bag and leave in the refrigerator overnight.

• Time: 20 minutes.
• Number of 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 tastes best to bake the chicken in foil: this way it will better accept the sweetness of the honey. Before removing the dish from the oven, make several cuts in the foil and turn on the grill until a golden crust appears, as in the photo. To make it easier to spread the candied honey, melt the product in a water bath. How to cook?

Ingredients:

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

Cooking method:

1. Mix all 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.
• Number of 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 using a lemon marinade. The acid will soften the fibers of the meat and give it special tenderness. Herbs and spices will give the dish an unforgettable aroma. It is best to cook such marinated meat in the oven in a sleeve, but the same recipe can be used for cooking over coals. Choose any lemon: tea lemon will add a hint of sweetness to the taste, regular lemon will make it more sour.

Poultry meat, and especially chicken, is easily digestible protein and invaluable polyunsaturated fatty acids, a huge amount of vitamins and minerals that prevent us from gaining excess weight - which is very useful for the New Year.

Rules for cooking chicken:

1. To ensure that the chicken always turns out tender and juicy, choose only chilled products, no frozen products.
2. To marinate poultry, use exclusively glass or enamel dishes, so they will better absorb the taste of the marinade.
3. The longer the chicken is in the marinade, the more tender it becomes.
4. Marinades containing soy sauce should be salted with caution (soy sauce contains salt).
5. Do not salt the chicken at the beginning - it is better to do this at the end of cooking or before eating, so that the salt does not draw out all the moisture and does not make the chicken tough and dry.
6. If you cook chicken on the grill, place the skewers as close to each other as possible and the chicken meat will turn out juicy and tasty, we also remind you that shish kebab is cooked on hot coals, not on fire!

10 chicken marinade recipes for the New Year!

1) Honey mustard marinade.

Juicy baked chicken with a beautiful crust just like in the advertisement - really real! This is the best way to roast poultry. Honey combined with French mustard adds a subtle zesty sweetness, while the mixture of herbs, garlic and lemon adds amazing flavor. Prepare two, or better yet, three servings at once. Honey chicken never stays on the table!
And at the dacha, take super-budget wings and be sure to cook them on the grill.

Ingredients:

150 g thin honey
100 g French grain mustard
1 lemon
2 tbsp. vegetable oil
1 bunch of dill
1 bunch of parsley
salt - to taste

Cooking method:

1. Using a vegetable peeler, remove the zest from the lemon and cut it into thin strips. Squeeze the lemon juice and mix it with mustard, honey, vegetable oil, finely chopped garlic, herbs and zest. To stir thoroughly.
2. Marinate the chicken for 3-6 hours.
3. The finished bird should be baked together with the lemon peels included in the composition.
4. During cooking, periodically brush the chicken with the remaining marinade, salt the bird at the very end.

2) Spicy marinade.

Hot chicken for spicy food lovers. Poultry cooked in this marinade goes perfectly with fresh vegetable salads and tomato juice. Best suited for cooking on skewers, in a home smoker or on the grill.

Ingredients:

150 ml soy sauce
1 bunch of green onions
2 tsp ground red pepper
1 head of garlic
5–7 cm ginger root

Cooking method:

1. Finely chop the green onions.
2. Grate the garlic and ginger on a fine grater.
3. Combine soy sauce, green onions, red pepper, garlic and ginger.
4. Mix all ingredients.
5. Marinate the chicken and pack tightly in the pan.
6. Leave in the refrigerator overnight. Add salt as needed at the very end of cooking.

3) Tomato marinade.

The combination of herbs with garlic and paprika creates a wonderful marinade for cooking the most tender chicken in its own juices. Thick, aromatic gravy and soft chicken meat go well with any side dish - from simple buckwheat porridge to fancy pasta.

Ingredients:

1 tbsp. thick tomato juice
2 tbsp. vegetable oil
1 tbsp. ground paprika
5 cloves garlic
1 bunch of basil
1 bunch of mint
salt - to taste

Cooking method:

1. Chop the garlic, mint and basil very finely. Combine with tomato juice and vegetable oil. To stir thoroughly.
2. Marinate the chicken for 2-4 hours.
4. Place the finished bird in a hot frying pan, after 2-3 minutes, reduce the heat to low and simmer, covered, in its own juices until cooked. During cooking, you can add a little water if necessary, and add salt at the very end.
5. When serving, sprinkle with chopped mint if desired.

4) Marinade-glaze.

Chic and shine! Moreover, shine – in the literal sense of the word! Divine glazed chicken will become the most luxurious dish on your table. The marinade is especially suitable for baking chicken drumsticks and wings, however, a whole chicken will also blow everyone away.

Ingredients:

150 ml soy sauce
80 g honey
5–7 cm ginger root
3 cloves garlic
1 tbsp. provencal herbs
1 pinch of pepper
salt - to taste

Cooking method:

1. Grate the ginger on a fine grater.
2. Combine honey, soy sauce, garlic, ginger and spices.
3. Mix all ingredients into a homogeneous mass.
4. Bring to a boil over low heat and boil for 4–5 minutes, cool.
5. Place the prepared chicken in a baking dish, generously grease with the resulting glaze, and cover with foil.
6. Place in an oven preheated to 180ºC, bake for 15 minutes and brush with sauce again.
7. Continue to baste the chicken every 5-7 minutes while baking until done. Add salt at the end of cooking.

5) Orange marinade.

The recipe for this marinade is great for cooking chicken in the oven or over charcoal. A pleasant light spiciness combines in the most harmonious way with orange notes and curry spice. Ruddy, golden, luxurious chicken!

Ingredients:

100 g honey
3 oranges
2 tbsp. vegetable oil
2 tsp curry
ground red pepper - to taste
salt - to taste

Cooking method:

1. Squeeze the juice from two oranges and cut the third into thin slices.
2. Pour or whisk orange juice over the legs, thighs, wings or breast (or you can do all at once) and leave for 15–20 minutes.
3. Combine honey, butter, curry, pepper. Mix into a homogeneous mass.
4. Marinate the chicken for 3-5 hours.
5. Place the finished bird in a mold, place orange slices on top, brush with marinade again and bake until done. Add salt immediately before use.

6) Sour cream marinade.

If your baked chicken turns out stringy and tasteless, try a sour cream marinade. The poultry meat turns out incredible: tender and melts in your mouth with subtle notes of ginger and a slight taste of mustard. This marinade is especially good for baking chicken breast fillets.

Ingredients:

5 tbsp. low-fat sour cream
3 tbsp soy sauce
1 tbsp. Russian mustard
1 tbsp. dry provencal herbs
2 tsp ground ginger
salt - to taste

Cooking method:

1. Combine all ingredients and beat with a fork into a homogeneous mass.
2. Wash and dry the chicken.
3. Marinate the chicken for at least 2 hours.
4. Place the pieces in a mold and bake in an oven preheated to 180ºC until cooked.
5. During cooking, periodically brush with remaining marinade.
6. 10 minutes before the end of cooking, add salt as needed and place a thin slice of any hard cheese on each piece of chicken.
Bake until crusty.

7) Yogurt marinade.

The easiest marinade for lovers of everything super-dietary. Only natural products and no mayonnaise!

Ingredients:

1 tbsp. natural yogurt (can be replaced with kefir or even fermented baked milk)
1 tbsp. lemon juice
1 tsp curry
1 tsp turmeric
1 tsp cardamom
salt - to taste

Cooking method:

Mix all ingredients into a homogeneous mass and marinate the bird. It is better to keep the chicken in the yogurt marinade overnight. Salt the chicken at the end of cooking or just before serving.

8) Wine marinade with prunes.

Soft texture and pronounced taste of chicken meat: red wine marinade for real gourmets! Red or white, dry or sweet – feel free to try new combinations. The marinade is ideal for preparing chicken kebab.

Ingredients:

300 ml dessert red wine
100 g pitted prunes
1 onion
1 tsp carnations
salt, pepper, olives - to taste

Cooking method:

1. Cut prunes and onions into rings.
2. Combine wine, onion, prunes and pepper, stir.
3. Marinate the bird, keeping it in the refrigerator for at least 3 hours.
4. Stir occasionally during the marinating process. Add salt at the end of cooking or just before serving.

9) Lemon marinade.

The secret to this amazing citrus marinade is the addition of herbs and spices, which give the bird a rich, intense flavor. Just juicy chicken and nothing extra! The marinade is ideal for roasting chicken meat in a sleeve or on the grill.

Ingredients:

2 lemons
5–7 cloves of garlic
1 tbsp. allspice corns
3 tbsp. vegetable oil
1 tsp saffron
1 small bunch of rosemary (can be replaced with dried)
salt - to taste

Cooking method:

1. Peel the garlic and crush it with a knife.
2. Cut the lemon into large cubes. Tear the rosemary sprigs with your hands.
3. Combine lemons and rosemary. Mix the ingredients well with your hands.
4. Add garlic, oil, pepper and saffron, mix thoroughly.
5. Marinate the chicken for 5 to 12 hours. Salt at the very end of cooking.

10) Kvass marinade.

A simple and reliable, homemade and so clear kvass marinade will give your chicken a pleasant aroma of rye bread. And don't forget lots of fresh herbs and home-grown vegetables!

Ingredients:

400 ml bread kvass (ideally made at home)
2 tbsp. Russian mustard
1 tbsp. honey
5–7 cloves of garlic
1 bunch of any greenery
1 pinch of pepper
salt - to taste

Cooking method:

1. Chop the garlic, finely chop the greens.
2. Combine kvass with mustard, honey, garlic, herbs and pepper.
3. Marinate the bird for 2–4 hours, but preferably overnight.
4. Bake the chicken on a wire rack or in the oven until golden brown. Salt a few minutes before cooking or before serving.

Bon appetit!

Chicken can always be cooked in different ways, changing only the marinade. It can resemble Peking duck, be spicy and spicy, resemble shish kebab, or be sweetish. You can experiment endlessly with marinating sauces! But what is the best way to marinate chicken for baking in the oven so that it turns out juicy and bakes very quickly? Introducing the best selection!

Marinade for chicken in the oven with vinegar

Vinegar not only gives the meat a pleasant sourness, but also makes the meat more tender by softening the fibers. If everything is done correctly and the proportions are met, the bird will taste like kebab, especially if you add an onion to the marinade.

To prepare you will need:

• Vinegar 9% - 4 tbsp.
• Water - 200 ml.
• Salt, pepper - to taste.
• Vegetable oil – 2 tbsp.
• Onion - one large head.
• Any spices to taste.

Mix water, vinegar, oil, spices, salt. We immerse the chicken pieces in it (if you plan to bake the whole carcass, prepare 2 times more marinade). For quick results, uniform impregnation of all pieces of meat, you can press down the meat with any pressure. The preparation time for baking is 3 hours, but you can safely leave it overnight.

Fans of a healthy lifestyle can always replace regular store-bought vinegar with natural vinegar - apple or wine. You can also always increase its amount to make the sourness more pronounced. But, as practice shows, vinegar disappears during baking, leaving only a slight “reminder” of itself in the form of a pleasant aftertaste.

Honey soy sauce

Honey combined with soy sauce gives the meat a unique taste. After baking, the chicken develops a golden caramel crust, and it is honey that gives it. You can prepare wings, thighs, and legs in this marinade, and the ideal cooking method is over an open fire or grill.

Let's prepare:

• Honey (natural, flower) - 5 tbsp.
• Soy sauce – 100 ml.
• Salt, pepper - to taste.
• Any spices to taste - just one pinch.

Chicken is a simple everyday product, but with the help of a marinade you can create real culinary miracles with it. The marinade will help the chicken become more flavorful, juicier and softer, and cook or bake well.

For frying chicken in a pan

If you decide to cook chicken in a frying pan, you should marinate it with tomatoes, mayonnaise, and olive oil. Once soaked in the marinade, the chicken will become noticeably softer and more tender.

Tomato

Required:

• 2 tomatoes;
• 1 pod of bell pepper;
• 20 g dill;
• 20 g parsley;
• coriander to taste;
• 60 g mayonnaise;
• 60 ml soy sauce.

Cooking: 15-20 minutes. Calorie content: 145 kcal.

Place the meat in a deep bowl. Grind the tomato, sweet pepper, herbs and add to the meat. Add spices to taste, mayonnaise, soy sauce. Mix well. Leave the meat in the refrigerator for a couple of hours so that the flesh is soaked.

With olive oil and herbs

Required:

• 1 lemon;
• 1 bunch of fresh basil;
• 4 sprigs of thyme;
• 45 ml olive oil;
• 5-6 g salt;
• 1 pinch of freshly ground black pepper.

Cooking: 10 minutes. Value: 168 kcal.

Finely grate the zest from the lemon and squeeze the juice out of the pulp. Tear the basil leaves with your hands. Combine oil, zest, lemon juice, basil, and thyme leaves in a deep bowl. Season everything with pepper, salt, mix. Place the chicken pieces in the marinade, mix well, leave for half an hour to soak the meat.

For grilling

To ensure that the chicken gets a beautiful crust, turn on the grill function in the oven, and pre-marinate the meat in red adjika, adding onion rings and butter.

You will need:

• 160 g onions;
• 30 g red adjika;
• 10 g salt;
• 35 ml odorless oil.

Required: 15 minutes. Value: 154 kcal.

Salt the chicken, brush with adjika, add refined oil and chopped onion into rings, mix, marinate for 90 minutes. Cook on the grill.

Honey-mustard marinade for baking chicken in the oven

Honey-mustard marinade goes well with chicken meat, and it’s easy to prepare.

With mustard, honey and anise vodka

You will need:

• juice from half a lemon;
• 100 ml anise vodka;
• 2-3 sprigs of thyme;
• 35 ml olive oil;
• 20 g mustard seeds;
• 15 g honey;
• 2 pinches of black pepper;
• 5 g salt.

Cooking time: 10-15 minutes. Value: 180 kcal.

Combine mustard with lemon juice, season with salt, pepper, add thyme leaves, olive oil, honey, mix everything. Pour in the anise vodka and stir again. Pour the marinade over the chicken and leave for 30-40 minutes. Bake in a hot oven.

With honey, mustard and aromatic spices

Required:

• 60 g “Russian” mustard;
• 25 g flower honey;
• 2-3 cloves of garlic;
• 1 pinch of coriander;
• turmeric to taste;
• 5 g cumin;
• ground black pepper to taste;
• 5 g salt.

Cooking: 15 minutes. Calorie content: 177 kcal.

Mix mustard, pre-ground coriander seeds, turmeric powder, ground pepper, cumin, finely chopped garlic cloves, honey, and table salt. Soak the chicken in this marinade for half an hour.

With soy sauce

This marinade is prepared with various additives - apple juice, Dijon mustard, sesame oil, garlic, ketchup. Don't be afraid to experiment, there is no soft French mustard - add a little "Russian". There is no sesame oil - olive oil will replace it.

With Dijon mustard

Required:

• 50 g soft Dijon mustard;
• 200 g ketchup;
• 50 ml soy sauce;
• 50 g Chili sauce;
• 2 cloves of garlic;
• 25 ml lemon juice;
• 20 g sugar.

It will take: 10 minutes. Number of calories: 167.

Grind the garlic cloves into a pulp or chop very finely. Combine mustard with ketchup, garlic, sauces, lemon juice, sugar. Place the prepared chicken in the marinade and leave for at least 15 minutes in a warm place for up to 10 hours on the refrigerator shelf.

With apple juice

Required:

• 300 ml apple juice;
• 8 cloves of garlic;
• 25 ml sesame oil;
• 65 ml soy sauce;
• 30 g sugar;
• 1 large onion.

Cooking: 15 minutes. Calorie content: 175 kcal.

Combine apple juice with sesame oil, soy sauce, add crushed garlic, sugar, salt, mix thoroughly. Place the chicken pieces in a special cooking sleeve, pour in the apple-soy marinade, secure the end of the sleeve and place in the oven.

Marinades for smoking chicken

Smoked chicken is an inexpensive dish, but always tasty. Add two tablespoons of 3% vinegar or lemon juice, spices, honey or sugar and you get an excellent marinade.

With vinegar

Required:

• 15 g salt;
• 30 ml of 3% vinegar;
• 5 g sugar;
• ginger root;
• coriander seeds;
• ground black pepper;
• 1 large clove of garlic;
• 6 juniper berries.

Cooking: 5-10 minutes. Calorie content: 163 kcal.

Pour water (1.5 liters) into a saucepan, add granulated sugar and salt. Add all other recipe ingredients to boiling water. Cool the marinade and pour over the bird, placing pressure on top. Leave for 3-4 days.

With honey

Required:

• ½ tbsp. lemon juice;
• 2 tbsp. l. honey;
• 40 g spices;
• 1 handful of chopped parsley;
• 2 large cloves of garlic;
• 10 g salt;
• allspice and black peppercorns.

It will take: 10 minutes. Value: 174 kcal.

Mash the peppercorns. In a large container, combine lemon juice with honey, spices, parsley, garlic, and pepper.

Place chicken pieces in the marinade and leave for 10 hours. Before smoking, remove any seasonings from the meat.

How to marinate chicken kebab

We offer you three recipes for chicken shish kebab marinade. Thanks to the incredibly successful combinations of ingredients, these marinades are very flavorful. It is enough to soak the fillet in the marinade for a couple of hours, and you can leave the legs for a day.

With beer

Required:

• 3 large cloves of garlic;
• ¾ tbsp. beer;
• ¼ tbsp. soy sauce;
• 80 g liquid honey;
• 10 g Dijon mustard;
• 25 ml olive oil;
• 1 pinch of chili.

It will take: 15 minutes. Value: 172 kcal.

Peel the garlic cloves and chop. Mix honey with mustard, oil, sauce in a bowl, add chili, chopped garlic and pour in beer. Stir well. Pour the marinade over the chicken and stir. Place in the refrigerator for two hours.

With wine

Required:

• 300 ml kefir (can be replaced with natural yogurt);
• 200 g rye bread;
• 200 ml dry white wine;
• 250 g onions;
• black pepper, table salt.

It will take: 15-20 minutes. Calorie content: 165 kcal.

Pour the wine into a saucepan and place on the fire. Add the crumb of rye bread, diced onion and cook for 10 minutes. Cool the prepared mixture and beat with a blender, pour in kefir, season with spices, mix everything thoroughly. Pour the marinade over the chicken pieces and place them on the refrigerator shelf. Marinate for 3 hours.

With soy sauce

You will need:

• 250 ml soy sauce;
• 250 ml “Shashlik” ketchup;
• 1 handful of paprika.

It will take: 5 minutes. Calorie content: 159 kcal.

Combine the sauce and ketchup in a large bowl and mix well. Place the prepared meat in the marinade, sprinkle with paprika and put in the refrigerator. After a couple of hours, you can start cooking shish kebab.

With honey and balsamic vinegar

The honey used for the marinade goes well with mustard. The recipe calls for balsamic vinegar, but you can use lemon juice - it won't be any worse.

Required for 1 serving:

• 50 g honey;
• 50 ml balsamic vinegar;
• 10 g mustard;
• 2 cloves of garlic;
• basil, black pepper, salt to taste.

Time: 10 minutes. Number of calories: 166.

In a bowl, mix honey with balsamic vinegar, mustard, chopped garlic, and spices. Add large pieces of chicken and marinate for about 40 minutes. Then cook in any way.

Choose the herbs for the marinade at your discretion - you can take a dry mixture of Provençal herbs, basil, thyme. We do not recommend getting carried away with fresh rosemary. If you don’t have onions on hand, you can take leeks or red ones; you couldn’t find basil - it will be no less tasty with aromatic fresh dill.

To prepare smoked chicken, a marinade with added acid is suitable. This could be 3% vinegar or lemon juice. It is good to use orange and lemon zest, adding olive oil, capers, basil, lemon juice, salt and pepper.

We recommend marinating chicken breasts in pomegranate sauce. To do this, you need to take one pomegranate, 45 grams of yogurt, 20 ml of narsharab sauce, 5 cardamom pods, 1 pinch of sweet powder and salt. Squeeze 100 ml of juice from the pomegranate, combine it with narsharab, natural yogurt, sweet powder, crushed cardamom pods, season, mix well.

What could be tastier than meat cooked over a fire? I think every barbecue lover knows that the success of its preparation depends on the correct marinade.

I offer a recipe for the most delicious marinade for chicken. The marinade envelops the meat, stops the release of meat juices and protects the meat from burning. Chicken kebab kept in marinade acquires a stunning aroma, and the taste of the chicken becomes bright and original. Also, after using the marinade, the chicken becomes softer, more tender and juicier.

Product composition

• 1 kilogram of chicken meat;
• half a glass of whey (kefir, yogurt, sour milk);
• half a teaspoon of dry garlic;
• a quarter teaspoon of ground red 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 chicken marinade: step-by-step cooking process

1. For that
2. To make a chicken dish perfect, you need to choose high-quality meat and choose the right marinade.
3. It is also very important to choose the duration of marinating. If you want to marinate a whole carcass, it is best to marinate it the night before.
4. It will take significantly less time to marinate individual parts of the chicken. If you have wings, breast or sirloin, then leave to marinate for an hour. For thighs and legs, it will take longer - from two to four hours.
5. Let's move on to preparing the most delicious marinade for chicken. First you need to prepare a convenient bowl for marinating the chicken.
6. Pour the whey into a bowl. You can use any fermented milk product: kefir, yogurt, sour milk and even unsweetened yogurt.
7. An important point in preparing the marinade is the choice of dishes. You need to marinate meat in a container that does not oxidize. This can be enamel dishes (enamel dishes must be free of cracks and chips, otherwise the meat may acquire an unpleasant metallic taste). Glass and ceramic dishes, special plastic dishes for cold foods, or stainless steel cookware also work well.
8. There is no need to marinate meat in aluminum dishes: since the effect of marinade on it leads to oxidation - and this will give the kebab an unpleasant aftertaste.
9. In a bowl with the whey, add a quarter teaspoon of ground red hot pepper (chili), one teaspoon of sweet pepper (paprika), a quarter teaspoon of ground black pepper, half a teaspoon of dry garlic, half a teaspoon of curry and a quarter teaspoon of salt.
10. You can add all the spices to your taste: depending on how spicy you want the dish to be.
11. The most versatile of spices is pepper: we probably add it to every dish. But chili pepper, which adds spiciness, needs to be added in doses: the more you use, the spicier the dish will be.
12. Spicy herbs are very good for chicken: sage, mint, marjoram, thyme, basil and rosemary. You can use only one bright flavor, or you can make an original mix of flavors of all herbs. All these herbs go well with coriander and ginger, which will undoubtedly enrich the flavor of the chicken.
13. Turmeric can give chicken a very interesting taste: it should be added to the marinade in small quantities.
14. Turmeric will also give the chicken a golden brown finish.
15. Mix all ingredients thoroughly.
16. If you wish, you can add a heaped teaspoon of grainy mustard to the marinade.
17. Place the chicken in the resulting marinade. You can mix the chicken well with your hands so that the marinade can be better absorbed.
18. In order for my chicken to be well soaked in the marinade, I try to cook it the night before and leave it in the refrigerator overnight.
19. I really like to add soy sauce to the finished shish kebab. To do this, you need to use mayonnaise, soy sauce, garlic and, if desired, you can add ground black pepper. Take the sauce and add mayonnaise to it, in a ratio of one to three: mix well and add garlic and pepper to taste.

After this, put pressure on the meat (for this I use a plate or a jar of water) and let it sit in the marinade for at least three hours.

I think any chef will say: in order to cook very tasty meat, it must be marinated.

Use the most delicious marinade for chicken - and your kebab will undoubtedly delight everyone with its 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 regular ketchup. On our website you can find a lot of interesting and tasty recipes for marinating meat.

Bon appetit.