Chicken breast is one of the most delicious and tender meat products, but there is an opinion that it is somewhat dry when cooked.

You can make roast chicken breast juicy and tender using a variety of marinades. Marinating meat can turn it into something delicious.

Marinade for juicy chicken breast in the oven

With pomegranate juice

The washed and dried breast is placed in an enamel bowl. First, you need to grate it according to your taste preferences with salt, pepper, and spices.

The easiest way to extract juice from a pomegranate fruit is to take a whole healthy pomegranate and begin to gently crush it from all sides. Gradually, as the fruit softens, you need to crush it more and more, not forgetting that it is a pomegranate (almost a pomegranate; what happens to the object of the same name can happen).

Carefully, turn over, roll between your palms, pressing your fingers on dense places until the fruit becomes noticeably liquid in a dense peel and acquires plasticity and softness. After this, a small hole is punched in the peel, and the juice is drained into a container. The bones remain inside.

The juice is poured into the bowl where the breast is located, sparkling water is poured into it, mix, turning the meat. It is ideal if the meat is completely covered with marinade; if not, the meat needs to be turned over (or more marinade should be added). Leave for an hour at room temperature, then 2 hours in the refrigerator (longer is possible).

Before baking, the chicken is spread with chopped garlic mixed with vegetable oil.

With mint

The breast, marinated in the manner described below, can then be baked in any way (with cheese and tomatoes, with vegetables, etc.), the unique taste will make it simply unique.

For the marinade you will need:

• Chicken breast;
• Mayonnaise;
• Fresh mint.

Mint is crushed and mixed with mayonnaise. The washed and dried breast is cut into strips no thicker than 1 centimeter, thoroughly mixed with the resulting mixture, after which it must be left for several hours (1-1.5 hours at room temperature, then it must be placed in the refrigerator).

You can marinate overnight, in which case you can cook it in literally half an hour. The meat will be tender, juicy, with an unusual aroma and taste.

Marinade for chicken breast with soy sauce

You can try marinating chicken breast in soy sauce, it turns out very aromatic, with oriental notes. To prepare the marinade you need:

• Wine or apple cider vinegar - 2-3 tablespoons;
• A couple of cloves of garlic;
• Soy sauce - 3-4 tablespoons;
• Rosemary;
• Ground black pepper;
• Vegetable oil - 3 tablespoons;
• A teaspoon of sugar (white or brown).

The marinade ingredients are for one whole breast or 2 fillets.

Wash the breast and dry it slightly.

Prepare the marinade:

1. Soy sauce is mixed with vinegar. You can immediately notice that you should not replace wine (apple) vinegar with table vinegar, but you can instead use freshly squeezed lemon juice or red wine (not only dry, semi-sweet will add a unique taste);
2. Add vegetable oil;
3. Add spices to taste;
4. Add a spoonful of sugar (if using semi-sweet wine, sugar may not be added).

Carefully coat the meat with the resulting spicy mixture. At room temperature, the breast is marinated for at least an hour; you can marinate longer, but in this case you need to move it to the refrigerator.

It is better to bake the breast marinated in this way in foil. Incredibly tasty both hot and cold.

Marinade for grilled chicken breasts

A sweet and spicy marinade for grilled chicken. Very good for those who like a non-standard approach to cooking.

To obtain the marinade you need:

• Lemon juice - half a glass;
• Vegetable oil – 3 tablespoons;
• Honey – 3 tablespoons;
• Bulb.

The proportions are given for 6 fillets.

Wash the breasts and put them in a container. In a small saucepan, combine finely chopped onion, lemon juice, honey, oil and honey. Spread the chicken generously with the resulting marinade, roll in it, and leave for an hour in a covered container at room temperature. If you marinate in the refrigerator, then for at least 4 hours.

Place the remaining marinade on the fire and cook until thickened (no more than 2-3 minutes). The resulting sauce will be used to coat the meat when frying.

The marinated meat is rubbed with salt and pepper and fried, while it must be periodically coated with the sauce prepared from the marinade.

Chicken breast barbecue marinade recipes

Chicken kebab is the most tender meat, and properly selected marinades make it tender.

With the help of marinade, you can add amazing shades of taste and aroma to your kebab. Of course, the classic recipe with vinegar, salt and onions will survive centuries, but you can expand your ideas a little about the possibilities of marinating chicken meat.

Fermented milk

For this marinade you will need:

• Low-fat yogurt or kefir - one and a half glasses;
• Juice of one lemon;
• Garlic clove;
• Seasonings to taste.

The ingredients are presented for 1 kg of chicken meat.

The meat should be marinated in this way: washed fillets, cut into large pieces, are placed in a container, first mixed with seasonings and chopped garlic, then poured with a glass of yogurt or kefir. You can continue cooking immediately, but it is better to marinate the meat for 40-60 minutes.

Combine the remaining half a cup of yogurt and lemon juice and use to coat the meat while frying.

With mineral water

Very tender meat, fried in literally 5 minutes. The main thing is not to overcook the meat marinated in this way over the fire.

For this fabulous marinade you need:

• Onions (the ratio of onions to meat is 1:2);
• Carbonated mineral water (for 3 breasts - about half a liter);
• Vegetable oil - 3-5 tablespoons;
• Parsley (you can also use other greens);
• Seasonings to taste;
• Lemon.

Wash the meat, cut into even pieces. Cut the onion into thin rings. Oil is poured into the container with meat, mixed, spices, and onions. To stir thoroughly. Then pour in mineral water (the pieces should be completely covered). Add lemon juice only for lovers of sour meat.

The meat should be in the marinade for at least 3 hours, but longer is better - 5.

Chicken breasts in honey marinade

Fresh citrus taste and honey-spicy hint - a recipe for lovers of a whole range of tastes. Cumin (jeera), which is part of the marinade, makes the taste of meat even richer.

For the marinade you will need:

• Orange juice – 50 g;
• Honey – teaspoon;
• Cumin - on the tip of a spoon;
• Seasonings (red, black pepper);
• Garlic 2 cloves;
• Lemon juice – tablespoon;
• Olive oil – 2 teaspoons.

First you need to mix the marinade: orange and lemon juices, olive oil, honey - stir until the honey dissolves, then add cumin and red and black peppers to taste.

The amount of ingredients is indicated for 2-3 fillets.

Place the breasts in the marinade and keep for at least an hour, turning occasionally. Before you start frying, you can add salt to taste.

Chicken breast in orange marinade

You will never get tired of the fresh taste of citrus fruits. And if you combine it with an ingredient such as ginger, you can get something for the table!

Ingredients for an amazing marinade, designed for 600 g of chicken fillet:

• One orange;
• 2 cloves of garlic;
• A piece of ginger root (about 2 cm);
• Soy sauce – 3 tablespoons;
• Olive oil – 2 tablespoons;
• Seasonings (thyme, rosemary);
• Several types of peppers (or take a ready-made mixture).

Grind the seasonings, peppers, and garlic in a mortar until smooth.

Wash the orange, remove the zest using a grater, then squeeze out the juice.

Add soy sauce and olive oil.

Peel and chop the ginger root.

Wash the chicken fillets, dry them, place them in a container with a lid, add the marinade, roll the breasts in it, thoroughly so that the entire surface of the meat is covered with the marinade, then close the lid. The meat should be infused for at least 8 hours in the refrigerator.

Basically, the longer the meat sits in the marinade, the tastier and juicier it will be. Plus, it will better infuse the flavor of the marinade.

If you want the taste of the marinade to be felt more intensely, the pieces need to be made thinner.

Bon appetit!

How to prepare a delicious marinade for chicken kebab using the most unusual and traditional products? Shish kebab is originally an Armenian dish, which is prepared from lamb using various spices and herbs. The basis of the meat dish is the marinade, which will determine the taste of the meat, its structure and aroma. A properly prepared sauce for marinating raw meat will set the tone for the finished dish, but the wrong choice will ruin the dish and the mood of the guests.

This recipe can be called more original than classic, but those who have tried to prepare a marinade using it leave only positive reviews. It is prepared very simply, quickly, based on an inexpensive fermented milk product. Its main role in the sauce is to make the meat tender and juicy. You can use any part of the chicken for marinating.

The sauce is prepared from:

• kefir – 500 ml (for 2-2.5 kg of meat);
• onions – 2-4 pcs.;
• seasonings, salt and pepper.

Kefir should be chosen with a high percentage of fat content - this will help make chicken meat, which is dry in texture, juicy. The onion should be small and oval so that it can be conveniently strung on a skewer.

To prepare the sauce, all ingredients are mixed in a container and then poured into pre-chopped meat. Everything is thoroughly kneaded, covered with a lid and set aside for 2-3 hours (can be stored in the refrigerator for several days).

With the addition of vinegar and onions

Chicken skewers marinated in vinegar are something of a classic. As the main component, you can take regular table vinegar or wine vinegar, which will give the meat a special taste. This sauce is suitable for marinating chicken thighs or wings. The recipe is for 1.5 kg of meat.

• several onions (optional);
• vinegar – 1.5 tbsp;
• ground black pepper, salt.

Small thighs are thoroughly washed and placed in a deep container. Salt and pepper are added to them, everything is thoroughly mixed. Then cut the onion into rings and add the required amount of vinegar. The product needs to be marinated for 2-3 hours in the refrigerator.

With mayonnaise

You can marinate chicken fillet, wings, drumsticks and any other part of the carcass in mayonnaise. This version of the sauce is a win-win, as the meat it produces is tasty, juicy, with a beautiful golden brown crust and a delicious aroma. This kebab can be cooked over a fire or in the oven, enjoying the taste of summer in winter weather.

Before marinating store-bought meat, it is recommended to soak it for 60-90 minutes. This will help cleanse the product of synthetic additives, which are often added by unscrupulous manufacturers.

The sauce is prepared from:

• mayonnaise of any fat content - 1 pack per 2 kg of meat;
• onions – 3-5 pcs.;
• seasonings, spices and salt.

The meat prepared in advance is placed in a pan or bowl, seasoned with salt and spices. You need to add a little less salt than usual, given the salt content in mayonnaise. Afterwards, onions are added to the meat, cut into rings, half rings or chopped (depending on the method of subsequent processing of the product). The last thing to be poured into the container is mayonnaise, the amount of which should be sufficient to thoroughly soak the meat. The meat product should be soaked in the tender juice for at least 5 hours.

On mineral water

There is nothing easier than marinating meat in mineral water.

For this you will need:

• chicken – 1.5 kg;
• carbonated mineral water – 300 ml;
• onions – 5 pcs.;
• vegetable oil – 120 ml;
• a little salt or soy sauce;
• seasonings

The meat is washed and cut into small pieces. The onion is ground through a meat grinder and added to the meat. Next, add water and oil, add salt and sauce, and spices to taste. Everything is kneaded and sent to the cold for about 3-4 hours.

It is best to cook such shish kebab on fruit wood or use grapevines - the taste and aroma will be delicious.

Marinade for chicken wings with soy sauce and honey

A marinade for chicken wings based on honey and sauce is not only tasty, but also healthy. It is no secret that the main products for refueling contain vitamins and minerals that help strengthen the body, enhancing its protective properties.

The dressing is prepared from:

• soy sauce – 0.5 tbsp;
• honey – 1.5 tbsp. l.;
• tomato ketchup – 60 ml;
• mustard – 30 ml;
• garlic – 4 cloves;
• salt - to taste.

All liquid components are mixed in a container until smooth. Garlic juice, salt and spices are added to them as desired. This sauce is poured over the meat and marinated for a couple of hours.

With lemon

Lemon juice-based barbecue dressing is prepared from the following ingredients:

• lemon juice – 2-4 tbsp. l.;
• onion (it’s good to use red) – 2 pcs.;
• garlic - a couple of cloves;
• paprika - a heaped teaspoon;
• olive oil – 60 ml;
• cumin, cinnamon, ground pepper to taste;
• salt.

Part of the lemon juice and all the ingredients, except the oil, must be mixed in a container and poured over the prepared chicken meat. After marinating, the product is fried over fire for 10-15 minutes. The top should be periodically coated with the remaining lemon juice and oil.

For legs with lime and herbs

Chicken can be savored in a completely unusual and elegant way if it is marinated in lime and cilantro juice. Its aroma will be so appetizing that no one can resist it.

A dressing is prepared based on:

• lime juice – 2 tbsp;
• olive oil – 50 ml;
• chopped cilantro - 0.5 tbsp.;
• garlic - a couple of cloves;
• caraway seeds – 0.5 tsp;
• hot red pepper - to taste;
• salt, pepper.

All components of the dressing are mixed in a container, added to the chicken legs and left to infuse (from 3 hours to 1 day). The meat is fried evenly until golden brown over charcoal.

With ketchup and olive oil

In addition to a pleasant taste, ketchup will give the meat a beautiful golden brown crust during frying, and olive oil will give it juiciness.

For 1 kg of chicken you will need:

• 70 ml ketchup (kebab, spicy or mild);
• barbecue seasoning – 1 tbsp. l.;
• olive oil – 50 ml;
• water – 50 ml;
• salt, spices.

The meat is cut and placed in a container. Salt and spices are added to it and everything is thoroughly mixed, preferably with your hands, in order to rub the seasonings into the product as much as possible. Then ketchup, oil and water, chopped onion are added to the container, everything is mixed and set aside for 4-6 hours.

Spicy marinade for chicken fillet

For lovers of spicy dishes, this recipe for chicken kebab dressing is suitable. Calculation of components - for 1.5 kg of poultry loin.

The sauce is prepared from:

• lemon juice – 40 ml;
• garlic – 2-3 cloves;
• onions - 2 medium heads;
• salt, chili pepper.

The onion must be chopped in a meat grinder or grater, add lemon juice, garlic and all the spices. Chop the meat, pour in the prepared dressing. Leave to marinate for 1-2 hours. The more hot pepper is added, the spicier the resulting meat will be.

It’s good to add red bell peppers and tomatoes to this kebab, frying them over the fire along with the meat. To do this, vegetables are cut into rings and placed with pieces of fillet - the resulting taste will be simply amazing, not to mention the aroma.

Shish kebab with sour cream

The chicken according to this recipe turns out soft and juicy.

To prepare the sauce you should stock up on:

• sour cream – 300-400 ml (per 1 kg of meat);
• dried basil – 4 g;
• salt - to taste;
• ground black and red pepper – ¼ tsp each;
• greens - decorate the finished dish before serving.

The meat is first ground with spices, then poured with sour cream and left to soak for several hours. Afterwards it is strung on skewers and cooked on hot coals. To prevent the skewers from darkening or burning, they need to be greased with vegetable oil. Serve the kebab with sauce, garnished with basil leaves.

There are many more recipes for marinades for chicken kebab - based on beer, mustard, with the addition of grapefruit and pineapple pieces. All of them can be safely used, surprising guests and your household. The main thing is to marinate the product correctly and cook it using the right tree species.

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.

White meat is easily digested and absorbed by the body. It is a dietary product, therefore it is present in the diet of protein fasting nutrition programs. The calorie content of breasts is 113 kcal. Proteins are in the lead here - there are 23.6 g of them. Fats here contain 1.9 g, and carbohydrates - 0.4 g.

The chemical composition is rich and diverse, there is:

• vitamins B1, B2, PP;
• magnesium, sodium, fluorine, copper, zinc, phosphorus and other minerals;
• valine, threionine, lysine, arginine and other amino acids;

So, due to the high phosphorus content, chicken breast is very beneficial for bone tissue. If you eat it regularly, your teeth and bones will be intact. Plus, this element has a positive effect on the functioning of the nervous system and kidneys.

Rich in white meat and potassium. Therefore, this product has a beneficial effect on the cardiovascular system. It helps normalize blood pressure and is also involved in the transmission of nerve impulses. But let's move on to the recipes :)

Marinade recipes

You can marinate chicken for grilling or baking meat in the oven. There are many flavor blend options. Some of them involve the use of a classic set of products - vinegar + spices. Other marinade options are more “exotic” - say, in egg or with lime. Today I will share with you six marinade options so that you can get a juicy and tasty breast.

Marinate chicken in soy sauce

For this delicious dish you will need white meat, balsamic vinegar, soy sauce and spices. Calculate the quantity of the main product - breast - based on how many eaters there will be and what their appetites are. If the company is large, you can eat an elephant :) If you are cooking for two, then half a kilogram of meat is enough. The breast should be cut into thin slices (recommended thickness - 0.5 cm). Don't cut it any thinner, it will turn out a little dry.

For spices, I recommend using Provençal herbs, basil and a mixture of peppers. As for the sauce and vinegar, their ratio in the marinade should be 2 to 1. Pour the vinegar-soy mixture over the meat pieces. For 0.5 kilos of white meat, add 2 tbsp. sauce and accordingly 1 tbsp. vinegar. Then add spices and mix everything well.

Next, put the chicken in the refrigerator for a couple of hours. But if you have very little time, you can leave the breast for half an hour. Then fry the meat in a frying pan - literally for a couple of minutes on each side. If you have a wok, cook in it. Serve straight from the pan. The dish goes well with vegetables and rice seasoned with soy sauce. The result will be a completely Asian-style dish.

Chicken breast marinated in egg

The recipe for this delicacy is:

• 700 g white meat;
• 4 tbsp. vegetable oil;
• 1 egg;
• a little dry dill;
• 1 tsp mustard;
• a little salt + seasoning for chicken.

We wash the breast and cut into thin slices or 2 cm cubes (your choice). Separately break the egg. Salt and pepper the egg mass, and also add dried dill, seasonings and mustard. Next, all the marinade ingredients need to be mixed well. And then we immerse the meat here. Cover the top of the bowl with cling film and place in the refrigerator for 8-10 hours.

Then heat the frying pan well, coat it with oil and place the fillet pieces here separately. Fry them until golden brown. Then pour in the remaining oil, reduce the heat to low, cover the pan with a lid and simmer the breast. You need to cook for about 10 more minutes. And then transfer the chicken to a plate and serve with any side dish and salad. Bon appetit :)

Delicious marinade for chicken breast with mustard

For this dish you will need the following products:

• kilo of chicken;
• 1 tbsp. soft mustard;
• 1-2 chili peppers;
• 1 tsp (without a slide) salt;
• 5 garlic cloves;
• 1 tbsp. lemon juice or apple (wine) vinegar;
• 1 tbsp. vegetable oil;
• 1 tbsp. soy sauce

First, I want to say a few words about salt. I usually don't add salt to the marinade if soy sauce is added. But the last time I cooked it, I treated it to a friend, and she told me that there wasn’t enough salt. That's why I decided to add a little salt to the marinade. You are guided by your taste preferences.

We wash the breast and cut it into steaks one cm thick. Grind the peeled garlic and pepper in a blender. Then mix the garlic mass with mustard and salt. Add lemon juice or vinegar, oil and sauce - mix everything well.

Dip the breast pieces into the marinade and place them in a container. Then cover the bowl with a lid and place it in the refrigerator overnight. Well, you can cook such meat in different ways. For example, fry it on the grill - it will turn out amazingly delicious. Or simmer the breast with cream - it will turn out very tender. Or bake in the oven with vegetables.

Chicken breast marinated in vinegar

This dish is very simple to prepare. I don't like marinating chicken in vinegar for a long time. That's why I cook it according to this recipe. It’s done very quickly and you don’t have to wait several hours. You will need the following set of products:

• 2 chicken breasts;
• 100 g hard cheese;
• 4 onions;
• pepper + salt;
• water;
• vegetable oil;
• a little table and apple cider vinegar;
• mayonnaise (I always make it myself).

Cut the peeled onions into thin half rings. Mix natural apple cider vinegar (4 tbsp) and table vinegar (2 tbsp) with water (200 ml). Salt the marinade, pour it over the onions and set aside for half an hour.

Cut the breast lengthwise so that you get 4 equal-sized pieces. Cover the meat with cling film and beat lightly. Next, pepper and add salt to each piece on both sides. Then transfer the white meat into a greased baking dish. Place pickled onions on top and pour mayonnaise on top. We grate the cheese on a coarse grater and sprinkle it on our dish.

Preheat the oven to 180 degrees and place the mold in it. You need to bake this delicacy for about 40 minutes. By the end of cooking, the aroma will fill not only your apartment, but the entire entrance. And the neighbors will be scratching their heads trying to guess what you’re cooking there :)

Marinate chicken breast in kefir

I have never seen a simpler recipe than this. The meat is very easy to prepare. Lightly beat the washed breasts and place them in a deep bowl. Next, pour 1% kefir over the chicken. The meat should be completely covered with the fermented milk product.

Sprinkle the top of the breast with spices (you can use any spices you wish). Mix the ingredients and leave for an hour - let the chicken marinate. Next, preheat the oven to 190 degrees. Transfer the chicken in the marinade to a greased pan and place in the oven. Bake the meat for about 40 minutes. That's all - take a sample.

How to marinate barbecue breasts in a lime-honey marinade

I don't like it when fresh garlic turns green in a marinade. There's nothing special about it, it's just not very pretty. Therefore, I have now switched to granulated dry garlic. It is sold in any store. In addition, the aroma is softer. The recipe is:

• 0.5 kilos of white meat;
• 2 tbsp. liquid honey;
• juice from 2 limes;
• 1 tsp dry garlic;
• 1 tbsp. brown sugar;
• 3 tbsp. soy sauce;
• 3 bell peppers (red + yellow + green).

Cut the washed meat into 2.5 cm pieces. Cut the pepper into 2.5 cm squares. Mix lime juice with dry garlic and honey. Then we transfer the meat pieces into a durable bag and fill them with marinade. Close the bag and place it in the refrigerator for at least 20 minutes.

Next, grease the grill grate with oil. Place the chicken in a colander to drain the liquid. Just don’t throw out the marinade - we’ll need it later. Then thread the meat and pepper alternately onto wooden skewers pre-soaked in water. I recommend cooking this kebab on a closed grill (temperature should be medium). Cooking time is about 10 minutes. But do not forget that you need to periodically turn the skewers and sprinkle the kebab with marinade.

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Chicken breast is a healthy dietary meat that is recommended both for those who strive for a healthy lifestyle and for those who hope to get rid of a few extra pounds.

However, often the breast turns out too dry and tough. How to avoid this? Most chefs advise adhering to several rules, the first of which is to use the right marinade for chicken breasts.

General principles for preparing marinade for chicken breasts

It is not advisable to add mayonnaise and other mixtures containing vinegar to it. If the marinade for barbecued chicken breasts contains a lot of acid, the meat will acquire a strong taste and be tough. In general, you don’t need to make the mixture too sour, regardless of what you decide to add: vinegar, some citrus juice or kefir.

You shouldn’t salt the marinade too generously for chicken breasts in the oven either. Salt causes the meat to quickly lose its juice and become rubbery. It is better to add salt towards the end of the marinating process, 10 - 15 minutes before baking.

If you want to get a juicy and soft dish, buy chilled, not frozen chicken, and no marinade for chicken breast kebab will save the one that has been frozen and thawed several times! Not to mention the fact that such meat can easily be poisoned. So buy the product only from a trusted store.

Using the marinade for chicken breasts, you can bake a whole chicken in the oven, but you need to marinate it much longer, it’s best to leave it overnight. But it’s better to bake chicken so that it turns out not dry, but juicy. If you like crust, you can then cut the sleeve (carefully so as not to burn yourself!) and raise the temperature.

Various spices are added to the marinade for chicken breasts. This, of course, depends on taste, but generally accepted seasoning options include the following:

• Coriander;

You can use ready-made mixtures or make your own. Or you can prepare a marinade for chicken breast shish kebab or a baked dish, limiting yourself to just one thing. For example, thyme adds an interesting taste to a dish, and curry often appears “solo” (although it may be wrong to talk about solo in this case, because curry is a mixture of seasonings). But it’s important not to overdo it with spices, otherwise the marinade for chicken breasts in the oven will overwhelm the taste of the bird itself!

You need to marinate the breast from an hour to two; it makes no sense to keep it longer.

It will marinate faster at room temperature, but if this “room temperature” is too high, it is better to place the bowl of chicken in the refrigerator.

Make sure the chicken breast marinade completely covers the meat. If this is not the case, you need to periodically remove the bowl and stir the contents, ensuring that the chicken is completely coated with the marinade.

Recipe 1. Marinade for chicken breast kebab “Kefir”

Ingredients

Garlic – 2 cloves (3 if small)

Lemon - about a third of a small citrus

Kefir 1% fat – a quarter liter

Thyme, mint, a little black pepper

Mustard - tablespoon

Salt - to taste; add an hour after you start marinating the chicken

Cooking method

Peel and finely chop the garlic, squeeze the juice out of a third of the lemon. Also peel the onion and chop very finely. Using a whisk, mix kefir with garlic and onion, then carefully stir in lemon juice, followed by mustard and black pepper. If you use fresh herbs, chop them as finely as possible, you can even chop them in a blender. If it's dry, rub it between your fingers. Then add chopped herbs to the marinade.

Place the chicken breast in the marinade and keep in it for about an hour, turning every now and then. Then add salt, mix again and marinate the chicken for another 15 minutes.

Bake in a sleeve or cook a shish kebab.

Recipe 2. Marinade for chicken breast in the oven with honey

Ingredients

Honey – 4 tablespoons

Dry spicy herbs (thyme, basil, rosemary, etc.) – 1 tablespoon

Soy sauce – 2 spoons

Olive or corn oil – 5-6 tablespoons

Black pepper - to taste

There is no need to add salt to this marinade for chicken breast - soy sauce will add saltiness.

Cooking method

Melt the honey in a water bath (put the container with honey in a saucepan with water, and place it on gas; heat, stirring the honey continuously).

Mix the liquid honey with soy sauce, then add vegetable oil and stir well. Add dry herbs and pepper.

Marinate the breast in this mixture for about an hour, and then bake in the sleeve. It’s a good idea to add new potatoes and pour the rest of the marinade over everything - you’ll get an exquisite dish in a somewhat oriental style.

Recipe 3. Marinade for chicken breast “Dry”

This version of the marinade for chicken breast is especially suitable for those who love the taste of the chicken itself, and not spices.

Ingredients

Salt - spoon

Sugar - spoon

Vegetable oil – 2 tablespoons

Cooking method

Mix salt and sugar with butter and rub the mixture onto the chicken breast. Place under a small weight and keep it like that for about an hour, and then bake in a sleeve.

Recipe 4. Marinade for chicken breast shish kebab “Spicy”

Ingredients

Vegetable oil (it is better to take olive oil) – 2 tablespoons

Lemon – 1/2 small

Granulated sugar - 2 large spoons

Garlic – 4-6 medium cloves

Ginger - a piece about three cm long

Soy sauce – 2-3 spoons

Lime – wedge (you can use lime juice – a full teaspoon)

Black pepper

If you think the sauce is not salty enough, add a little salt.

Cooking method

Zest half a lemon, then squeeze out the juice. Pass the garlic through a press. Peel and finely chop the ginger (but it’s better not to grate it).

Mix lemon and lime juice with soy sauce and vegetable oil, add ginger and garlic, stir, add pepper and, if you think necessary, salt. Add some lemon zest, finely chopped with scissors.

Place the chicken breast in the marinade for an hour and a half, and then cook in any way.

Recipe 5. Marinade for chicken breast in the oven with sour cream

Ingredients

Sour cream - half a glass (it is better to take 20% fat)

Mustard (you can take regular, Russian, or you can prefer some kind of refined, softer one) - a teaspoon with the top

Dry paprika powder - teaspoon

Garlic – 3-4 cloves

Curry - approximately one and a half teaspoons

Lime or lemon juice - about a teaspoon

Any spicy herbs, to your taste, you can use an Italian or Provençal mixture - half a teaspoon

Cooking method

Peel the garlic and pass through a garlic press.

Add all the citrus juice drop by drop into the sour cream, then, continuing to stir with a whisk, add garlic, curry and paprika, add herbs, lightly rubbing between your fingers.

Coat the breast or pieces of chicken breast with this marinade and keep it like this for about an hour and a half, making sure that the chicken is covered with the sauce on all sides, turning it sideways if necessary.

Recipe 6. Pineapple marinade for chicken breast

Ingredients

Grain mustard – 1 spoon

Regular mustard – 1 spoon

Half a can (400 grams) of canned pineapple

Sour cream 15 – 20% – 3 spoons

Pepper mixture - half a teaspoon

Onion – half a small onion

Salt - from half to a whole teaspoon

Apple cider vinegar – 1 spoon

Cooking method

Peel the onion and chop it quite finely with a knife; You can also chop the onion using a grater or food processor, blender or similar device.

Place the pineapples and syrup in a blender bowl, then grind into a liquid puree. You can, however, leave larger pieces, rather than pure puree.

Mix sour cream with pineapple puree and mustard in a bowl with a blender or whisk. Then add the onion and pepper mixture, mix well again. And only at the end add salt and vinegar (you can do without it).

It makes sense to continue cooking chicken breast marinated in pineapple marinade with pineapples, for example, you can bake the breast with pineapple pieces and cheese.

Recipe 7. Marinade for chicken breast in the oven “Hrenovy”

This is actually a joke name. The marinade is very tasty, it just contains horseradish. It is better to take a piece of horseradish root, but if this is not possible, ordinary horseradish in a jar will do, preferably the simplest one, without beets or cream. However, you can use them too.

Ingredients

Horseradish - a 3-4 centimeter piece of root (or 2-3 tablespoons of ready-made horseradish from a jar)

Sour cream 20% - half a glass

Tomato paste – 1 spoon

Parsley (fresh; if not, you can use dried)

Salt - teaspoon

Cooking method

If you use fresh horseradish root, it should be washed and peeled, then finely grated or crushed using any suitable kitchen device.

Finely chop the fresh parsley, crush the dried parsley with your fingers, or crush it in a mortar.

Mix sour cream (you can use a fattier one, but less fatty is no longer advisable) with horseradish, freshly grated or from a jar, add parsley and tomato, and then salt.

Marinate the chicken breast in this mixture for about two hours.

Recipe 8. Marinade for chicken breast kebab with white wine

One of the most exquisite and delicious marinades for chicken.

Ingredients

Orange – 1 piece

Lemon - half a medium lemon

Honey – 2 – 3 tablespoons

Ginger – a piece about 3 cm

White table wine – ¾ glass

Greens (dill, thyme, basil and similar fresh) - a small bunch

Cooking method

Wash the orange very carefully with a brush. Remove the zest from it and cut it into strips of a couple of millimeters using kitchen scissors.

Cut the lemon into thin slices.

Melt the honey in a water bath until it becomes completely liquid.

Wash the ginger under running water, peel and thinly slice into small slices.

Squeeze the juice from the orange.

Rinse the greens thoroughly, first immersing them in water and then under running water. Chop as finely as possible.

Place honey in orange juice and mix thoroughly until smooth. Add white wine. Mix everything well again and even beat a little.

Now you can add solid ingredients - pieces of zest and lemon, herbs.

Mix the marinade again and immerse the chicken breast in it. Leave to marinate for at least an hour and a half.

• Sometimes it can be difficult to chop garlic finely enough, especially young garlic. To make it easier on yourself, crush the clove by pressing flat on it with a knife.
• It is advisable to add fat to any marinade. Corn oil is best, but any other oil or sour cream, heavy cream, etc. can be used.

If you don't have a sleeve, you can bake the chicken breast in sauce or in a pan covered with foil.