Spices for chicken marinade in the oven. Chicken dishes. Simple and delicious recipes for cooking chicken in the oven

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.

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 oil goes well with 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 oven-baked chicken, the marinade may contain marjoram, basil, mint, thyme, rosemary, and sage. You can use only one bright flavor, or you can use an original mix of them. 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 haute cuisine dish can do without it if it contains cream and potatoes
Turmeric - This spice has a special taste that is highly valued in India. It is more than unusual for us, so adding turmeric to the marinade is a small amount. But for chicken in the oven, it will be an ideal solution, as it will give the dish not only an interesting taste, but also a bright golden crust.

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

Ingredients:

Two tablespoons of classic soy sauce and liquid honey;
Three tablespoons of refined vegetable oil;
One pinch each of basil and coriander;
A little ground black pepper.

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. A great dish is ready!

Spicy-sweet Asian

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

Ingredients:

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

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

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.

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.

Ingredients for quick marinade for chicken in the oven:

Three tablespoons of lemon juice;
40 g mild mustard;
Four tablespoons olive oil;
A pinch of Provençal herbs of 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:

Half a liter of 1% kefir
2 tablespoons mild mustard;
4 tablespoons of any refined oil;
3-4 cloves of garlic;
A pinch of basil and a little black pepper.

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

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 with portioned pieces of poultry and left to marinate for about 2 hours at room temperature.

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

Place all ingredients in a bowl and mix well. Wash the chicken thoroughly, dry it with a paper towel and thoroughly massage it inside and out with the marinade. Place it in a dish, cover it with film and send the chicken to rest in the refrigerator, maybe for an hour, or even overnight, as you like.

Interestingly, the marinade was first used by the ancient Romans. As today, the marinade served to tenderize the meat and give it a more subtle flavor. In ancient times, ordinary sea water was used as a marinade. The meat was marinated in it for several hours. Apparently, the effect was justified, since meat dishes of those times are still described in cookbooks.

Today, lovers of tasty and juicy meat have a more extensive list of ingredients at their disposal, and there are much more recipes for preparing marinade. This allows you to prepare the marinade based on the characteristics of the meat. For example, for tough meat it is necessary to use ingredients that can slightly soften its structure. Mustard is perfect because, penetrating deep into the fibers, it improves the absorption of herbs and spices included in the marinade.

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

Many people believe that only the meat from which they plan to make kebab needs marinade. However, you can enrich the taste of meat not only when going outdoors, but also on everyday days, when you also want to enjoy aromatic and rich-tasting meat. An important fact is that it takes much less time to prepare marinated meat. The combination of spices and herbs allows you to give the meat a unique and inimitable taste every time.

Preparation of products

As mentioned above, not every ingredient that is usually used for marinating meat is suitable when preparing a marinade for tender chicken. Too harsh components can “kill” the natural taste of the bird. Excellent action turns out to be tomato juice, adjika. Ingredients may include ginger, soy sauce, lemon juice, and even exotic fruits - kiwi, orange.

Chicken marinade recipes:

Recipe 1. Marinade for grilled chicken

Many may wonder why it is actually necessary to marinate grilled chicken. After all, it’s enough to grate it with garlic, salt, black pepper and put it in the oven until a golden crust forms. The result will be amazing, however, if you do not overcook the chicken on the fire, which will dry out the meat. However, this opinion is wrong. Why enjoy the same taste every time, if you have the opportunity to experiment and cook every time? new chicken grill with unsurpassed taste?

Required ingredients:

Fresh ginger - 4 cm;

Apple cider vinegar - 2 tbsp;

Honey - 3 tbsp;

Sesame oil - 1 tbsp;

Lemon juice - tbsp;

Garlic - 4 teeth;

Sesame seeds - 1 tbsp.

Cooking method:

Preparing the marinade is not difficult. Just mix all the ingredients in a container.

Press the garlic with a garlic clove. Grate the peeled ginger on a fine grater. Heat the honey in a water bath and add all the ingredients. Often, when marinating meat, special ziplock bags are used, which allows the components of the marinade to be thoroughly mixed with the meat. We use such a package in this case as well. We put the marinade in a bag and place the chicken in it for grilling. Coat the chicken thoroughly, leave it in the bag, and put it in the refrigerator for about 2 hours. Before putting the meat in the oven, you need to salt it, and at the end sprinkle with sesame seeds.

Recipe 2. Grape juice marinade for chicken in the oven

Enough interesting recipe preparing a marinade that gives the meat an incredible aroma.

Required ingredients:

Water - 2 glasses;

Citric acid ½ tsp;

Cloves - 4 pcs.;

Grape juice - 2 glasses;

Peppercorns - 5 pcs.;

Sugar - 1 tbsp;

Salt.

Cooking method:

The advantage of this marinade is the speed of preparation. In a deep vessel, mix all the ingredients and immerse the chicken in it, either whole or cut up. It is better to keep the meat in the marinade for several hours. The more, the richer the flavor and the more tender the meat. If it takes 1.5 - 2 hours to cook regular chicken in the oven, then marinated chicken in the oven will need a maximum of 1 - 1.5 hours.

Recipe 3. Lemon marinade for chicken

Sour cream and mayonnaise are also actively used when preparing chicken marinade.

Required ingredients:

Sour cream - 3 tbsp;

Garlic - 5 teeth;

Vegetable oil - 2 tbsp;

Lemon juice - 4 tbsp;

Turmeric - ½ tsp;

Nutmeg - ½ tsp;

Paprika - ½ tsp;

Salt.

Cooking method:

Pass the garlic through a press, mix the spices in the listed dosages. Add all ingredients to sour cream and mix. We process each piece of meat with the resulting sauce. Cover the container tightly with cling film and place in the refrigerator overnight.

Recipe 4. Cheese marinade for chicken

The combination of mayonnaise and processed cheese in this recipe gives the meat a rather interesting taste. The recipe does not include any exotic seasonings, all ingredients are available.

Required ingredients:

Mayonnaise - 2 tbsp;

Garlic - 4 teeth;

Processed cheese- 150 g;

Honey - 1 tsp;

Soy sauce - 2 tbsp;

Nutmeg ½ tsp.

Cooking method:

You need to melt the processed cheese. You can use a water bath, but it’s better to put it in the microwave for a couple of minutes. Add honey and chopped garlic to the cheese melted to a thick consistency. Stir, the honey should also melt a little. Next, add mayonnaise, seasonings and soy sauce to the same vessel. Marinate the meat for 2 hours. By the way, in such a marinade especially excellent taste buy wings.

Recipe 5. Pineapple marinade for chicken

You can prepare such a marinade for meat intended for festive table. The intoxicating aroma will definitely correspond to the special event.

Ingredients:

Chopped pineapple - 100 g;

Ground ginger ½ tsp;

Apple cider vinegar - 3 tbsp;

Honey -3 tbsp;

Soy sauce - 3 tbsp;

Garlic - 2 teeth.

Preparation:

Like many other marinades, this recipe is characterized by ease of preparation. In the vessel where you plan to marinate the meat, mix all the ingredients and put in the refrigerator for 5 hours. Pineapple gives the meat an exotic taste. Believe me, such a dish will definitely not remain on the table!

The use of greens when marinating chicken can significantly enrich the taste of the meat. However, you should not chop the greens; when cooking, it is quite difficult to clean the meat from small adherent leaves. And when cooked, fresh herbs turn black and spoil appearance dishes.

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, mix. 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.
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!
Wine mustard.
Mix a spoonful of apple cider vinegar and mustard, dilute with a glass of dry white wine. Add a spoonful of salt, a spoonful of olive oil, 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.
Lemon spicy.
For this simple marinade, use the juice of one lemon and a tablespoon of olive oil. Then add to it half a spoonful of ground pepper and dried rosemary, and a pinch of salt. Lemon and rosemary will create a stunning aroma in the finished dish.
Original kefir.
Use 2 cups of low-fat kefir, 4 cloves of garlic, and the juice of half a lemon. Add a spoonful of Tabasco hot sauce, half a spoonful each of thyme and black pepper, and chop half an onion. At the end add 2 tablespoons of salt
Marinade "Delicious"
- Ginger root - 1 tablespoon already grated
- Garlic - 4-5 cloves
- Curry - 1 teaspoon
- Turmeric - 0.5 teaspoon
- Nutmeg - 0.5 teaspoon
- Ground white pepper - 0.5 teaspoon
- Salt - 1 teaspoon
- Vegetable oil - 5 tablespoons
- Sour cream - a quarter cup
- Juice of half a lemon (small)

What marinade is best for oven-baked chicken? What ingredients go perfectly with this meat, and which ones should not be added? How to marinate a carcass correctly? We'll talk about this further.

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 oil goes well with 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. You can use only one bright flavor, or you can use an original mix of them. 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 haute cuisine dish can do without it if it contains cream and potatoes.
Turmeric - this spice has a special taste that is highly valued in India. It is more than unusual for us, so adding turmeric to the marinade is a small amount. But for chicken in the oven, it will be an ideal solution, as it will give the dish not only an interesting taste, but also a bright golden crust.

5 types of marinade

And now we offer you a choice of several recipes for universal marinades for chicken meat.

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, mix. 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.
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!
Wine mustard. Mix a spoonful of apple cider vinegar and mustard, dilute with a glass of dry white wine. Add a spoonful of salt, a spoonful of olive oil, 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.
Lemon spicy. For this simple marinade, use the juice of one lemon and a tablespoon of olive oil. Then add to it half a spoonful of ground pepper and dried rosemary, and a pinch of salt. Lemon and rosemary will create a stunning aroma in the finished dish.
Original kefir. Use 2 cups of low-fat kefir, 4 cloves of garlic, and the juice of half a lemon. Add a spoonful of Tabasco hot sauce, half a spoonful each of thyme and black pepper, and 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.

There is an incredible number of marinades today. We have selected the best ones for you so that you can discover some new tastes and aromas for yourself.

Of course, for the dish to turn out delicious, you definitely need to choose good product. We will now write you all the recommendations on how to do this:

Appearance always plays a major role. The carcass should have a round, firm breast of optimal size. A breast that is too small will indicate that either the chicken was sick or was too young. And the big one will say that the bird was fed hormonal drugs;
There should also be absolutely no defects on the surface. That is, no blood, stains, scratches, etc. The skin should be dry, but soft and free of mucus;
Press down on the meat. It should be elastic and elastic. If the finger dent disappears after a few seconds, we strongly recommend that you cancel your purchase. If you haven’t noticed where it disappeared, then you can safely take it;
And of course pleasant smell. No rot, dampness or even spices. Only the smell raw meat. Don't be shy to ask for a sniff, because it's your health and your family's.

Now that you know how to choose a carcass, we advise you to start studying all the marinades in order to choose the most delicious one for yourself and cook it with juicy chicken.

Classic chicken marinade

Cooking time

calorie content per 100 grams

Classic is always a good choice. They use fairly simple ingredients and the taste is amazing.

How to cook:

The amount of ingredients here is suitable for a small chicken, approximately 1 kg. And you need to start right away with the onion. It should be peeled and then cut into half rings;
A fifth of the entire onion should be chopped into a paste in a blender;
Then add pepper, sugar, vinegar, salt and a little to the resulting onion puree. sunflower oil. Beat everything again into a homogeneous mass. It is important that the peppers are ground too;
Pour a glass of water into this mixture and stir, add laurel leaves. Marinate the prepared chicken in this liquid and sprinkle onion rings on top;
Place in the refrigerator to marinate for at least two hours. During this time, turn the chicken over a couple of times, and it is also important that it is surrounded on all sides by onion rings.

Tip: if you don’t have a blender, you can simply grate the onion on a fine grater and grind all the spices in a mortar or just with a rolling pin.

Spicy marinade with grape juice for chicken in the oven

A very piquant marinade that gently and efficiently saturates the meat. After this, the chicken is ideal for a romantic dinner with a glass of wine.

How much time – 30 minutes.

What is the calorie content - 33 calories.

How to cook:

In one saucepan, mix water with grape juice and place on low heat;
While the mixture is slowly heating, you need to grind the cloves and black pepper in a mortar;
Put a little citric acid into the already warm juice and add sugar, dissolve it;
The mixture does not need to boil, it just needs to be warmed up. Turn off the fire;
When the liquid has cooled to body temperature, you need to add ground spices to it. Leave for five minutes, then marinate the chicken in it and leave for four hours to soak. When cooking the bird, baste it with marinade on top from time to time.

Tip: It is advisable to take grape juice from dark grape varieties, as their taste is more intense. Accordingly, red wine goes well with cooked meat.

Notes of citrus fruits have always been successfully combined with dietary poultry meat. Besides, citric acid prevents it from losing its juiciness, and this is very important when baking.

How long is it - 10 minutes?

What is the calorie content - 231 calories.

How to cook:

Wash the lemon, cut it in half and squeeze out all the juice. You can do this manually, or you can resort to a juice press;
Remove the skins from the garlic and chop it very finely. Alternatively, you can simply run it through a press;
Finely chop the thyme, after rinsing the branches under water. If you don’t have fresh, you can take dried, you only need two pinches;
Mix lemon juice with olive oil, and then add a pinch of salt, garlic and thyme;
Marinate the chicken in the mixture and leave to soak for a maximum of three hours. If left longer, the citric acid will affect the meat too much and make it tough.

Tip: when squeezing juice from citrus fruits by hand, it is important to remember one rule: before using the fruit, you should roll it on the table, pressing it firmly with your palm. In the future, this will contribute to faster and easier release of juice. This works with all citrus fruits, not just lemon.

Perhaps one of the most original marinades. It is easy for them to surprise not only guests, but also themselves. The crust on the finished chicken will be incredible!

How much time - 55 minutes.

What is the calorie content - 172 calories.

How to cook:

The first step is to grate the cheese. It can be any product that melts well. For example, Russian, Parmesan, Gruyere. Or you can even use mozzarella. Set the grated mass aside;
In a small bowl, mix mustard and paprika, add a little salt. You can use white pepper. Mix with a fork or mixer;
Put a piece of butter in a frying pan and melt it, and then pour in the flour and stir vigorously. You need to lightly fry it over medium heat. The mass will acquire a beautiful creamy color. Mix in a circular motion;
You need to heat the cream in a saucepan nearby, but do not boil it. They also need to be stirred all the time so that they heat evenly;
After this, pour them in a thin stream directly into the pan with the flour. Stir everything thoroughly;
Pour wine into the same saucepan and heat it to the same temperature, or rather, you should just warm the liquid thoroughly;
After this, pour the creamy mass into the wine, stirring it constantly. When it starts to thicken, add the mustard mixture;
Stir constantly, remove from heat, add grated cheese and continue stirring until it melts;
Marinate the chicken for an hour and bake. Or you can simply add this marinade during the baking process, fifteen minutes before the chicken is ready. This will give the bird an instant cheesy crust.

Tip: to make the cheese melt faster in the creamy wine mixture, you need to grate it as finely as possible.

Soy sauce has become a part of our cuisine. And sometimes it’s impossible to imagine a delicious chicken without it. Especially the crispy wings!

How long is it - 20 minutes?

What is the calorie content - 370 calories.

How to cook:

In a small bowl, mix soy sauce with oil. The easiest way is to actively mix with a fork;
Next add honey. It should be liquid. Therefore, if the product has already become candied, it should be melted either in the microwave or in a water bath;
Peel the garlic and finely chop it with a sharp knife. Add to other products;
Add ginger to the total mass and mix again. Rub the chicken and leave to marinate for at least an hour and a half.

Tip: add salt very carefully, as there is quite a lot of it in soy sauce itself.

It will be quite unusual, at the same time original and tasty - add nuts to the marinade. Imagine how delicious they will be after baking. For this, you can use any nuts: walnuts, hazelnuts, pine nuts, Brazilian nuts, cashews, and so on.

Chicken is a fairly light, tender type of meat, which is why it absorbs all the aromas and flavors just as easily and quickly. Therefore, we advise you to be careful with spices and know when to stop. Don't worry, you will feel every piece of garlic, every sprig of rosemary and every gram of cheese.

It is better to marinate in the refrigerator, since in a cold environment the meat absorbs all the smells and tastes much faster. It’s not for nothing that sometimes meat from the refrigerator tastes like the cakes that were lying next to it. If you put them side by side on the kitchen table, then this will no longer happen, you must agree.

To ensure that the carcass turns out golden brown, you can drizzle it with honey before putting it in the oven. Or a mixture of honey and any vegetable oil. Another option if you bake the bird in foil is to take out the baking sheet or mold ten minutes before the end of cooking, open the foil and let the meat brown.

We do not recommend adding mayonnaise to marinades. Firstly, it cannot be thermally processed, as it loses not only its taste, but also its benefits. Secondly, it will ruin the chicken, turning it into a tasteless mess. And thirdly, if you overdo it, your dish will turn out bitter and tough due to the vinegar content in mayonnaise.

To ensure your chicken is as tasty as possible, we recommend marinating it for as long as possible. It could be one hour, or it could be a day. First, the carcass must be thoroughly rubbed with marinade, and if there is any left, pour it on top. Next, pack it all in a bag or baking bag. A sealable container or, in extreme cases, a saucepan will also work. In any case, the meat must be covered.

Have you chosen a marinade? Hurry up and start cooking the chicken so that your evening table will have an appetizing, rosy, juicy and aromatic chicken on it tomorrow.

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Photo gallery: How to marinate chicken - the most best recipes marinades for baking, frying and barbecue

Chicken breasts in marinade with potatoes

A professional chef will confidently say that chicken meat must be marinated before undergoing heat treatment in the oven or on the stove. By marinating, the chicken acquires a richer flavor and becomes even more tender and softer. Today we are sharing with you a few secrets on how to deliciously marinate chicken for frying, baking or barbecuing.

How to deliciously marinate chicken: basic rules

There are many unspoken rules for marinating chicken for frying, baking, grilling, etc. By observing at least the most basic of them, you can always boast of successful dishes at a family dinner or a festive gala table:

Avoid mayonnaise. It is strictly not recommended to marinate meat in such a barbaric way. Mayonnaise completely deprives the delicate pulp of its taste.
Duration of marinating. When planning to bake a whole chicken in the oven, it is better to leave it to soak overnight. If you decide to cook only drumsticks or wings, it is enough to marinate them for 2-4 hours.
Storage temperature. In cases where the marinating period exceeds 2 hours, the container with meat should be hidden in the refrigerator. If you leave it on the table, you risk getting a stale product.
Spice mixture. The most popular win-win marinating option is the use of several spices in combination with vegetable oil or soy sauce. The liquid base for the marinade is chosen based on the spices. So, paprika and basil go well with olive oil, and garlic and thyme go with sunflower oil.

Marinated chicken in a bowl

Learn more about how to marinate chicken for cooking. frying pan, in the oven or grill, we will tell you in recipes with photo instructions.

How to marinate chicken for the oven: step-by-step recipe with photos

The combination of spices and beer is an innovation in the field of chicken marinades. This unusual recipe for chicken dressing turned out to be very successful and even experienced cooks liked it. Having previously marinated the bird in this mixture, you can bake it deliciously in the oven, and then enjoy the amazing taste and aroma.

Chicken legs in marinade

Required ingredients:

light beer
Cayenne pepper
green basil

Step by step instructions

How to marinate chicken for baking in the oven in honey mustard sauce

Honey mustard marinade with soy sauce is one of the most popular and adored options. Chicken in combination with these products, after baking in the oven, acquires an amazing golden color, an amazing salty-sweet taste and an extraordinary festive aroma.

Required ingredients:

liquid honey - 100 ml
Dijon mustard - 70 ml
curry - 1 tbsp.
soy sauce - 4 tbsp.

Step by step instructions

How to marinate chicken for frying in pomegranate juice

Chicken fillet in the process of frying in a frying pan (or in the oven) does not manifest itself, to put it mildly. in the best possible way. The meat becomes dry and tough and takes on an unpleasant gray or dark brown color. But this situation can be easily solved by pre-marinating the chicken breast in pomegranate sauce. This way the chicken will be able to maintain its softness even after heat treatment, and the color of the finished dish will pleasantly surprise the gourmet’s eye.

Required ingredients:

natural or bottled pomegranate juice
coriander peas
turmeric
dried fennel
fresh dill
wine vinegar

Step by step instructions

Heat pomegranate juice (preferably freshly squeezed) over low heat.
Remove the container with juice from the burner, pour dry spices inside and add wine vinegar.
Finely chop fresh dill and add to the solution. Mix everything thoroughly.
Place the chicken breasts in a wide vessel with sides and fill with marinade.
Cover the chicken with a lid and leave for 90 - 120 minutes.
In the absence of pomegranate juice, you can use slightly diluted narsharab pomegranate sauce. This time the chicken will turn out no less juicy and soft.

How to marinate chicken for barbecue: recipe with photos

Today it is no longer relevant to marinate poultry meat in mayonnaise, kefir, or sour cream. Now the trend is to marinate chicken for barbecue in soy sauce with spices and herbs. Be sure to try this newfangled recipe.

The most affordable and easy to prepare meat is chicken. It is also good because it leaves enormous scope for culinary imagination and creativity. And special freedom is observed when a person plans to have marinated chicken in the oven for dinner. Poultry fillings can be made from almost any component. And each option absolutely guarantees a successful result - a juicy, aromatic and extremely tasty table decoration.

Lemon variations

Any housewife, even without knowing the exact recipe, will make a marinade for chicken with mayonnaise. However, simply smearing it on a bird is not very interesting, although in the end it will not disappoint anyone’s expectations. Therefore, we suggest that all culinary specialists try this composition: press a medium-sized head of garlic through a press, squeeze lemon into the garlic, pour in a glass of low-fat mayonnaise and a spoonful of not spicy, but spicy mustard. The marinade is salted, peppered and flavored with crushed bay leaves. The carcass is poured (coated) with it and hidden in the cool place for the night. The next day you will have excellent marinated chicken - in the oven or on the grill. You can also use the filling if you want to deliciously cook individual bird “spare parts”. In the oven, a kilo and a half carcass will reach condition in about 50 minutes at a relatively low temperature of 180 degrees.

Honey and tomatoes

Marinade for chicken with honey is very popular among chefs. Moreover, you can combine the main ingredient with a variety of additional ones. The only obstacle to creativity may be an allergy to bee products in someone who will participate in the feast. You can make a very tasty marinade for chicken if you combine honey, tomato paste and mayonnaise in a ratio of 1:1:2. Seasonings include pepper and salt and a little garlic, the rest is up to the taste of the cook. The carcass is carefully rubbed with the mixture and left in the refrigerator for an hour. Very tasty, and convenient if you don’t have much time on hand. The bird is baked for about an hour, until when pricked, clear, rather than pink, juice begins to stand out.

Quick marinade

Another salvation option for those who are threatened by the sudden arrival of guests (or have been detained at work longer than expected, and the family is stomping around in the kitchen with unhealthy excitement). If your carcass is not too large, then the proposed marinade with mustard for chicken will “soften” it in half an hour. For it, an onion, an apple and three garlic cloves are grated, two full spoons of mustard, the same amount of tomato paste and vegetable oil, salt, paprika and pepper are added to them. The marinade is diluted with half a glass of water, poured into a container with chicken, and the bird is pressed down with a weight. Treated in this way will last about an hour. During the baking process, do not forget to water it - with the released juice or salted water.

Mustard and honey

Those who like contrasts will find a chicken marinade with honey and mustard very suitable. They are combined in equal quantities and supplemented with a slightly larger volume of vegetable (preferably olive or mixed with it) oil. Those who appreciate herbs can add thyme and rosemary to the marinade - they wonderfully highlight the taste of chicken. Before marinating, the carcass is first rubbed with white pepper and salt, and only then with the created mixture. There is no need to put the bird in the refrigerator; in principle, it will be ready for further culinary influences in about forty minutes, but if you want to get a more flavorful dish, let the chicken marinade longer. In the oven, as in the previous recipe, you will sometimes have to water it with water - the marinade is not enough to prevent the carcass from drying out.

Ginger-garlic marinade

Opponents of boring cooking and supporters of culinary experiments can try a marinade for baking chicken based on white wine. You will need a whole bottle of it, but in such an important matter it is better not to skimp. Grated ginger and garlic are added to the wine (their quantity depends on your attitude to these components; you will have to try the marinade, and the main thing is not to get carried away), freshly ground pepper and a couple of tablespoons of olive oil. In such a mixture, a medium-sized carcass should stand for four hours. During this time, it must be turned over at least three times to ensure even marinating. When you think that the carcass has been in the composition enough, it is coated with the same oil and baked (poured periodically with juice) for a little over an hour.

Mojo marinade

Proposed by Latin Americans, especially popular in Cuba. Suitable not only for a whole carcass, but also for any parts of it, any other meat and even seafood. One of the recipe options for preparing chicken in orange marinade. For pouring, finely chop the onion; In this regard, the sauce is quite democratic: you can trim onions, you can use shallots, and onions won’t be disharmonious either. Add the following to the onion slices:

half a glass of orange juice;
two tablespoons of lime juice (it is not advisable to replace lemon juice);
the same amount of olive oil (you can use any other vegetable oil, just not flavored) and soy sauce;
just a little Tobasco;
plus crushed a couple of cloves of garlic, half a teaspoon each of oregano and cumin, a quarter of cayenne pepper, salt and pepper.

The carcass is kept in this composition for a day. If you are patient, after baking the marinated chicken in the oven, it will take on a glazed appearance and will be simply killer in flavor. However, it will acquire a decent external appearance even after two hours of marinating. But such a stunning smell cannot be achieved in this time.

Greek chicken

Very interesting option invented in sunny Greece - and this despite the fact that this delicious chicken marinade does not contain any particularly complex components. The only thing you should be seriously concerned about is the search for natural, without any additives, yogurt. You will need a glass of it - this amount is enough for a two-kilogram carcass. You will need to remove (very thinly!) the zest from the lemon, peel off the white layer and squeeze out the juice, making sure not to choke the grains - they add extra bitterness. The lemon pulp is discarded and the rest is combined with the yogurt. Add half a large spoon of dried oregano, black pepper (to taste), finely chopped parsley (a small bunch) and four garlic cloves. The composition is well mixed, the chicken (or its pieces) is coated with it and sent to the refrigerator - at least for an hour, but not longer than a day.

Honey-soy marinade

Most poultry is marinated before placing it in the oven. However, in the case of using honey and soy sauce, this is not necessary: the chicken turns out no worse in a primitive stewed form. You can, again, take not the whole carcass, but your favorite parts. If you have a whole bird, then before marinating it should be already chopped chicken. Marinade: soy sauce, honey, garlic, favorite herbs and regular onions. It is better to cut it into rings: if you decide to stew the bird later, it will add additional flavor to the gravy. Three spoons of natural liquid honey are poured into 0.5 cups of sauce and stirred until completely dissolved. A bunch of greens are finely crumbled there and a couple of garlic cloves are pressed through. Chicken pieces are placed in the marinade and left in the refrigerator for at least two hours. If you really like the soy flavor, then do it at night. Do not cook longer - the meat will have an overly strong taste. Further steps are optional: you can bake in the oven, pouring marinade over it periodically, you can fry and stew, using the marinade as a base for gravy.

Orange chicken

Among the recipes we shared in this article, we already mentioned one version of the marinade (Cuban), which includes orange juice. However, that sauce required subsequent baking. And now we will tell you how to prepare stewed chicken in orange marinade, and the filling is done without any “extraneous” additions. Calculation of ingredients: per kilogram of chicken, four medium oranges and a teaspoon of paprika (other spices are at your discretion, but this one is required). The bird is salted and peppered; The zest is removed from three citrus fruits and the juice is squeezed out. They are mixed with paprika and three tablespoons of vegetable oil; The chicken is coated with this mixture and placed under a load in the refrigerator for half a day. It is advisable to occasionally turn the marinating meat. Then the chicken is transferred to something thick-walled, for example, a duck casserole, poured with marinade and simmered on the lowest heat for about half an hour. Before cooking, pre-selected seasonings are added and the juice of the reserved orange is squeezed out. Eat with pleasure!