How much to marinate the chicken before baking. Tender chicken marinated in the oven: a step-by-step recipe for cooking with a photo
Personally, we have long given up on heavy meat, the benefits of which no one has proven, so we only eat poultry. It is not deposited at the waist, it is an easily digestible protein and priceless polyunsaturated fatty acids, great amount vitamins and minerals that make us slimmer, healthier and younger.
How to pickle chicken: 6 rules
1. To always make the chicken tender and juicy, choose only chilled food, not frozen.
2. For marinating poultry, use only glass or enamel dishes, everyone knows about the dangers of aluminum and plastic.
3. The longer the chicken is marinated, the more tender it becomes.
4. Marinades, which include soy sauce, should be salted with care.
5. Salt the poultry at the end of cooking or just before eating to prevent the salt from drawing out all the moisture and making the chicken hard and dry.
6. To make dietary meat always juicy, place the skewers as close to each other as possible, cook the kebab over hot coals and make sure that there is no fire!
Chicken dishes: cook according to recipes from the chef - watch the video recipe!
Honey mustard marinade
Juicy baked chicken with a beautiful advertising crust - really real! This is the most The best way roasting poultry. Honey is combined with French mustard for a light, pungent sweetness, while a blend of herbs, garlic and lemon creates a stunning aroma. Cook two at once, or better - three servings. Honey chicken never lingers on the table!
And take super-budget wings to the dacha and be sure to cook them on the grill.
RECIPE HONEY MUSTARD MARINADE
What do you need:
150 g of liquid honey
100 g French grain mustard
1 lemon
5-7 cloves of garlic
1 bunch of dill
1 bunch of parsley
salt to taste
How to make honey mustard pickle:
1. Using a vegetable peeling knife, remove the zest from the lemon and cut into thin strips. Squeeze out 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. Finished poultry should be baked together with lemon peels included in the composition.
4. During cooking, periodically grease the chicken with the remaining marinade, add salt to the poultry at the very end.
Yoghurt marinade
The lightest marinade for lovers of everything super dietary. Only natural products and no mayonnaise!
YOGHURT MARINADE RECIPE
What do you need:
1 tbsp. natural yoghurt(can be replaced with kefir or even fermented baked milk)
1 tbsp. a spoon lemon juice
1 teaspoon curry
1 teaspoon turmeric
1 teaspoon of cardamom
salt to taste
How to make a spicy yogurt marinade:
1. Mix all the ingredients in homogeneous mass and pickle the bird. It is recommended to soak the chicken in a yoghurt marinade overnight. Salt the chicken at the end of cooking or just before serving.
Orange marinade
The recipe for this marinade is great for both oven-grilled chicken and charcoal cooking. Nice light pungency is most harmoniously combined with orange notes and curry spice. Ruddy, golden, luxurious chicken!
ORANGE MARINADE RECIPE
What do you need:
100 g honey
3 oranges
2 tbsp. spoons vegetable oil
2 tsp curry
ground red pepper - to taste
salt to taste
How to make an orange marinade:
1. Squeeze juice from two oranges, cut the third into thin slices.
2. Water the legs, thighs, wings or breast (or all at once) orange juice and leave for 15–20 minutes.
3. Combine honey, butter, curry, pepper. Stir into a homogeneous mass.
4. Marinate the chicken for 2-4 hours.
5. Put the finished poultry in a mold, put orange circles on top, grease with marinade again and bake until tender. Salt just before use.
Fiery marinade
A hot chicken for thrill seekers. The poultry cooked in this marinade is ideally combined with a salad of fresh vegetables and tomato juice... Best for skewers, smokers, or grills.
FIRE MARINADE RECIPE
What do you need:
150 ml soy sauce
1 bunch of green onions
2 tsp of red ground pepper
1 head of garlic
5-7 cm of ginger root
How to make fire marinade:
1. Finely chop the green onion.
2. Grate garlic and ginger on a fine grater.
3. Combine soy sauce, green onions, red pepper, garlic and ginger.
4. Stir all ingredients.
5. Marinate the chicken and tamp it tightly in a saucepan.
6. Leave in the refrigerator overnight. Season with salt as needed at the very end of cooking.
Marinade glaze
Chic and shine! And shine - in the truest sense of the word! Divine Glazed Chicken will be the most sumptuous dish on your table. Marinade is especially good for baking chicken drumsticks and wings, however, a whole chicken will also kill everyone on the spot.
RECIPE MARINADE-GLAZE
What do you need:
150 ml soy sauce
80 g honey
5-7 cm of ginger root
3 cloves of garlic
1 tbsp. a spoon provencal herbs
1 pinch pepper
salt to taste
How to make a marinade frosting:
1. Grate the ginger on a fine grater.
2. Combine honey, soy sauce, garlic, ginger and spices.
3. Stir all ingredients into a homogeneous mass.
4. Bring to a boil over low heat and boil for 4–5 minutes, cool.
5. Put the prepared chicken in a baking dish, grease liberally with the resulting glaze, cover with foil.
6. Place in an oven preheated to 180 ° C, bake for 15 minutes and grease with sauce again.
7. Continue to grease the chicken every 5-7 minutes, baking until tender. Season with salt at the end of cooking.
Sour cream marinade
If baked chicken is stringy and tasteless, try sour cream marinade. The poultry meat turns out to be incredible: tender and melting in the mouth with subtle hints of ginger and a slight aftertaste of mustard. This marinade is especially good for roasting chicken breast fillets.
SWEET MARINADE RECIPE
What do you need:
5 tbsp. tablespoons of low-fat sour cream
Z Art. soy sauce
1 tbsp. spoon of Russian mustard
1 tbsp. a spoonful of dry Provencal herbs
2 tsp ground ginger
salt to taste
How to make sour cream marinade:
1. Combine all ingredients and beat with a fork until smooth.
2. Wash and dry the chicken.
3. Marinate the chicken for at least 2 hours.
4. Put the pieces into a baking dish and bake in an oven preheated to 180 ° C until tender.
5. During cooking periodically grease with the remaining marinade.
6. 10 minutes before the end of cooking, salt as needed and put on a thin plate of any hard cheese on each piece of chicken.
Bake until crusty.
Lemon marinade
The secret of this amazing citrus marinade is the addition of herbs and spices to give the bird a rich, intense aroma. Only juicy chicken and nothing more! Marinade is ideal for baking chicken meat in the sleeve or on the grill.
LEMON MARINADE RECIPE
What do you need:
2 lemons
5-7 cloves of garlic
1 tbsp. a spoonful of allspice peas
3 tbsp. tablespoons of vegetable oil
1 teaspoon of saffron
1 small bunch of rosemary (can be replaced with dry)
salt to taste
How to make lemon marinade:
1. Peel and crush the garlic with a knife.
2. Cut the lemon into large cubes. Tear the rosemary sprigs with your hands.
3. Combine lemons and rosemary. Mash 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.
Tomato marinade
The combination of herbs with garlic and paprika creates a wonderful marinade for cooking the most delicate chicken in own juice... Thick aromatic gravy and soft chicken meat goes well with any side dish - from simple buckwheat porridge to trendy pasta.
TOMATO MARINADE RECIPE
What do you need:
1 tbsp. thick tomato juice
2 tbsp. tablespoons of vegetable oil
1 tbsp. a spoonful of ground paprika
5 cloves of garlic
1 bunch of basil
1 bunch of mint
salt to taste
How to make a tomato marinade:
1. Finely chop the garlic, mint and basil. Combine with tomato juice and vegetable oil. To stir thoroughly.
2. Marinate the chicken for 2-4 hours.
4. Put the finished poultry in a hot frying pan, after 2-3 minutes reduce the heat to a minimum and simmer under the lid in its own juice until tender. During cooking, you can add very little water if necessary, salt at the very end.
5. When serving, sprinkle with chopped mint if desired.
Marinade on kvass
Simple and reliable, homemade and such an understandable marinade on kvass will give your chicken a pleasant aroma rye bread... And don't forget a lot of fresh herbs and homemade vegetables!
RECIPE FOR MARINADE ON KVASS
What do you need:
400 ml bread kvass (ideally made at home)
2 tbsp. spoons of Russian mustard
1 tbsp. spoon of honey
5-7 cloves of garlic
1 bunch of any greens
1 pinch pepper
salt to taste
How to make a marinade with kvass:
1. Chop the garlic, finely chop the herbs.
2. Combine kvass with mustard, honey, garlic, herbs and pepper.
3. Marinate the bird for 2-4 hours, but better at night.
4. Bake the chicken on a wire rack or in the oven until golden brown. Salt a few minutes before cooking or before serving.
Wine marinade
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 cooking chicken kebabs.
WINE MARINADE RECIPE
What do you need:
300 ml dessert red wine
100 g pitted prunes
1 onion
1 teaspoon of cloves
salt, pepper - to taste
How to make a wine marinade:
1. Cut prunes and onions into rings.
2. Combine wine, onion, prunes and pepper, stir.
3. Marinate the bird by keeping it in the refrigerator for at least 3 hours.
4. Stir occasionally during marinating. Salt at the end of cooking or just before serving.
All housewives have such dishes in their everyday home menu, which they cook periodically, when they do not want to come up with something original. One of these dishes has become whole baked chicken in the oven for all of us. This is a win-win option, as few people dislike the amazing chicken aroma and taste, although there is nothing exotic about this bird. Both adults and children will be delighted with the chicken cooked by their mother. You still have to try, because the poultry meat should turn out to be juicy and ruddy, and not dry and raw near the bones.
Whole chicken in the oven: preparation
The first thing to do is to carefully examine the chicken in order to detect immediately if feathers are suddenly left on it. They usually end up on the wings and legs. Remove them and then tar the bird over a gas burner to avoid fine lint.
Remove all the guts from the chicken and the skin from its neck. Chicken bottom is also best cut out, as is the fat surrounding it. It is important to do this because it can give the bird an unpleasant smell and taste.
The beauty of pickles
Often, chicken is baked only by rubbing it with herbs, pepper, salt or special seasonings for it. Marinades are usually used either by advanced chefs, or on a special occasion. This cooking method with the right approach guarantees juicy and tender meat at the exit, so you should marinate the chicken before baking every time! Alternating between different marinades, you can put a new dish with an original taste on the table every time. Below are the ingredients required for several types of marinades.
Asian marinade
2 teaspoons of sugar
1 teaspoon salt
5-7 cloves of garlic, which must be passed through a press;
juice of half a lemon;
2 tablespoons of soy sauce
a piece about 4 cm in size of fresh ginger root;
juice of one lime;
Lemon marinade
1 teaspoon salt
1/2 teaspoon dried rosemary
juice of one lemon;
1 tablespoon olive oil
1/2 teaspoon ground black pepper
Wine mustard marinade
1 tablespoon apple cider vinegar or wine vinegar
1 tablespoon mustard
1 glass of dry white wine;
1 teaspoon salt
1 tablespoon olive oil
1/2 teaspoon ground black pepper
Kefir marinade
three to four cloves of garlic;
2 cups fat-free kefir;
juice of half a lemon;
half a medium-sized onion;
1/2 teaspoon dried thyme
2 teaspoons of salt
1 tablespoon hot sauce("Tabasco", for example);
1 teaspoon ground black pepper
Marinating chicken
Marinate the chicken for at least an hour, and at most a day. If you have little time to marinate, have the chicken sit on the table with room temperature... If you are going to marinate it for a long time, put it in the refrigerator. With a small amount of marinade, sometimes it is better to turn the chicken over. Also sprinkle it well with garlic cloves.
Stuffing chicken
Dry the bird with paper towels before stuffing it. It is better not to add bread, couscous or rice as a filling, since the juices are not very juicy due to the fact that juices are absorbed by them. You can put orange, apple, carrot, pear, celery or lemon in chicken, as well as sprigs of parsley, bay leaves, thyme, or rosemary. Fruits and vegetables are unlikely to turn out tasty, so they can be thrown out right away, but they will give off steam when baked, so the chicken will come out very juicy.
Whole chicken in the oven
Roasting chicken
Whole chicken is best baked in the oven at 205 ° C. A typical poultry weighing about 1.5 kg will take about 70-80 minutes in the oven. In some cases, this time may be a little longer than necessary, so make sure that the bird is not burnt. In the second half of this time, pour the juices collected from the bottom of the mold over the chicken, this will help to get an even golden crust.
After removing the bird from the oven, do not cut it right away, but cover it first and let it stand for ten minutes. By the way, the most tender chicken will turn out if you bake it in glass form slightly larger than the bird itself. So it will be baked as if “in its own juice”.
Roasting the side dish with the chicken
It will be very convenient to bake the chicken right away along with a side dish such as vegetables, fruits and root vegetables. Zucchini, potatoes, carrots, onions, turnips, pears, apples and garlic cloves work well in this case. Squash with onions, carrots with turnips and potatoes, and apples and pears with sweet potatoes will work best. Choose according to your taste and preferences of the household.
Cut vegetables and fruits into medium-sized chunks, sprinkle with pepper, dried herbs and salt, drizzle olive oil, stir and arrange in shape. Place the chicken directly on top of or between vegetables. Stir the garnish occasionally when pouring juice over the chicken. When the meal is ready, you have a complete family dinner.
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Chicken can always be cooked in different ways, changing only one marinade. It can resemble a Peking duck, be spicy and spicy, resemble a kebab, or be sweet. You can endlessly experiment with pickling sauces! But what is the best way to marinate chicken for baking in the oven so that it is juicy and baked very quickly? Introducing the best selection!
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, the proportions are observed, then the bird tastes like barbecue, especially if you add an onion to the marinade.
For cooking you will need:
- Vinegar 9% - 4 tablespoons
- Water - 200 ml.
- Salt and pepper to taste.
- Vegetable oil - 2 tablespoons
- Onion- one big head.
- Any spices to taste.
We mix water, vinegar, oil, spices, salt. We immerse pieces of chicken in it (if you plan to bake the whole carcass, prepare the marinade 2 times more). For a quick result, uniform impregnation of all pieces of meat, you can press down on 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 ordinary store-bought vinegar with natural - apple or wine. You can also always increase its amount so that the sourness is 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 and soy sauce
Honey combined with soy sauce gives the meat a unique taste. After baking, the chicken has a golden caramel crust, and it is honey that gives it. In such a marinade, you can prepare wings, thighs, chicken legs, and perfect way cooking - on an open fire or grill.
Let's prepare:
- Honey (natural, floral) - 5 tablespoons
- Soy sauce - 100 ml.
- Salt and pepper to taste.
- Any spices to taste - just one pinch.
We mix all the ingredients, let them brew so that they "get married", put the pieces of poultry in the marinade, rubbing them lightly with our marinade. For a good impregnation, you can marinate all night, but in emergency cases, 2-3 hours are enough.
Our advice! Chicken meat should be chilled, not frozen. For a good impregnation with any sauce, prepare the bird in advance by dividing it into pieces a little larger than a matchbox, or leave them whole.
How to marinate chicken for baking in sour cream?
Sour cream makes the meat very tender, sweetish, but at the same time surprisingly juicy. But for cooking one fermented milk product is indispensable: the sauce goes well with such a spice as curry, giving easy dish oriental flavor.
Prepare for the marinade:
- Sour cream - 200 ml.
- Curry - a pinch.
- Ground paprika - a pinch.
- Bulbs - 2 small heads.
- Salt to taste.
Peel the onion, cut into small half rings. Add spices to sour cream and stir until smooth. We mix the marinade with onions, and generously grease our bird with it. It is an excellent marinade for chicken drumsticks, thighs and thighs. But for a whole carcass, it is better to choose another option.
Attention! For a good result, marinate in sour cream for one to two hours. Chicken is baked without removing it from the sauce at a temperature of 180 degrees for about 40 minutes.
Spicy lemon marinade
This is a win-win quick chicken marinade option, especially if you're planning to surprise your guests. The ideal parts are wings, although both the thighs and fillet pieces will turn out to be unusual and tasty.
We will need:
- A glass of coconut milk.
- One lemon.
- A bunch of cilantro.
- Three cloves of garlic.
- 2 tbsp. tablespoons of sugar.
- The juice of one small lime.
- Salt pepper.
In a separate bowl, combine milk, herbs, garlic, spices, lime juice and the zest of one lemon, peeled off with a thin knife. Sweeten a little and let the marinade brew. We immerse in aromatic sauce wings, leave in the refrigerator overnight. We bake for 20-30 minutes, constantly pouring with marinade. Delicious and original appetizer ready!
In wine-mustard sauce
Wine-mustard sauce adds spice and sourness to the meat at the same time, turning regular chicken into holiday dish, which is not a shame to serve to guests. For preparation, you can take any red wine - from dry to dessert. Even changing this one component will change the taste.
For the wine marinade, prepare:
- Wine - 200 ml.
- Mustard - 5 tbsp l.
- Oregano and basil - a pinch (you can do without them).
- Salt and pepper to taste.
Prepare the sauce by mixing all the ingredients. How in vinegar marinade, it is better to keep the chicken under oppression, and then bake, pouring sauce.
In an orange marinade
Chicken in orange marinade suitable for everyone who likes to combine meat with dried fruits, berries, stuffed with apples and nuts. For cooking, you need the juice of two large oranges, salt and spices to taste. Squeeze the juice from citrus fruits, mix with spices, immerse the pieces of poultry and marinate for several hours.
Attention! You should not take ready-made juice from packages: it contains too much sugar. But the number of oranges can be increased, especially if you plan to stew a large poultry carcass.
A quick and delicious recipe with kefir
Kefir option is perhaps the most quick marinade for the chicken. It is simple, budgetary, but at the same time very good: the meat is literally airy and just melts in your mouth! It is simple to prepare a dish: just add salt to the chicken and pour it over with a fermented milk product. Spices, salt - choose everything according to your option. But remember: fermented kefir is not suitable. Better yet, take a fat content of 3, 2% - such a drink will saturate the bird better.
By the way, it is this marinade that is considered the best for dryish chicken fillet: kefir softens the fibers, making the dish very juicy.
Nuance! Kefir goes well with any fresh herbs: from ordinary parsley to cilantro. Use fresh herbs or dry - you decide. The main thing is to take the bundle large. And you can also replace kefir with yogurt or natural Greek yogurt.
Spicy marinade for caramelized chicken
In China national dish Peking duck is considered. Tourists from all over the world flock to try it and, having tasted a piece, remain delighted. Chicken marinated in a special way will work out just as well, and it is easy to make the taste brighter by increasing the amount of spices.
For a spicy marinade you will need:
- Soy sauce - 150 ml.
- Honey - 100 g.
- Ginger root (fresh), 7 cm long.
- Garlic cloves - 3 pcs.
- Provencal herbs - a pinch (you can do without them).
- Salt and pepper to taste.
Rub ginger root on a fine grater, and combine it with honey, soy sauce, salt and pepper. The mass should acquire a uniform consistency. Now it is important to heat the marinade in a water bath, bring to a boil, stirring occasionally. 3 minutes after boiling over low heat, remove the sauce from heat and let it cool. Chicken - whole carcass - rub with marinade-glaze, leave to marinate for about an hour. It is important to bake it for an hour at 180 degrees, pouring it with our spicy sauce every 10 minutes.
This chicken will be spicy and especially good to serve with crumbly white rice.
Important: if you want the whole bird to be covered with a glazed crust, turn it over on its back half an hour later. Then the breast will be covered with an appetizing golden crust.
Hot and sweet Asian recipe
Chicken in hot and sweet sauce is the hit of the season and a new trend in the world " haute cuisine". No restaurant with a Pan-Asian flair is complete on the menu without this dish.
For cooking, take:
- Honey - 3 tablespoons
- Soy sauce - 150 ml.
- Ginger root (fresh), 3 cm long.
- Garlic cloves - 3 pcs.
- Lime juice - 50 ml.
- Oyster sauce - 30 ml.
We mix the components (except for garlic and ginger), achieving a uniform consistency. Three a little ginger, squeeze out the garlic, mix well again. Rub the chicken with the mixture, greasing each piece liberally. We bake, periodically pouring with the remaining marinade.
The holding time of the chicken in the sauce should be 2 hours or more. Keep it in the refrigerator all this time.
In addition to the above marinades, it is easy to marinate chicken in tomato, kvass, beer, and simple mineral water with gases. The main thing is that the meat is perfectly fresh and then the dish, as they say, will be eaten with fingers.
Hello my dear readers. Agree that a chicken baked in the oven is one of the most delicious and exquisite dishes... It can be cooked both for a solemn feast and for a family dinner. And you don't have to be a top-notch chef. You can easily cook incredibly tasty dish independently at home. I'll help you with this - I'll tell you how to marinate chicken for the oven.
- How much to marinate a chicken depends on the weight of the carcass. If the meat will remain in the sauce for more than 2 hours, send it to the refrigerator. But small pieces of chicken are saturated with aromatic spices quite quickly - in 1-1.5 hours.
- The easiest way to marinate meat is to send it into a mixture of spices and vegetable oil. Seasonings can be used according to your taste. As for the oil, olive, corn or sunflower oil will do.
- Most recipes assume there is salt in the marinade. But do not rush to add it there. It is better to add salt to the meat 10 minutes before the end of cooking. Otherwise, the chicken will turn out to be dry and harsh.
What spices are best to use
Do you want to cook a real cooking masterpiece? Then get serious about your seasoning choices.
Peppers - chili, allspice or black. The latter is added to many dishes, so its use is, in fact, unremarkable. It's another matter if chili is added along with black pepper. The dish immediately takes on a Mexican flavor. Or try replacing it with a scented one. It turns out very tasty.
Nutmeg... If you will cook chicken with cheese or mushrooms, be sure to add this spice.
Curry... It is a great addition to grilled chicken. By the way, my friends, curry is a "combined" spice. It consists of several spices: mustard, nutmeg, cumin, coriander and hot pepper.
Turmeric. This spice will give the dish an original taste and a beautiful bright crust. Just do not overdo it with spice - add it in a small amount at first.
Aromatic herbs- mint, sage, thyme, basil, marjoram. You can use them singly or in combination. They will give the chicken a divine taste.
Marinade recipes
There are many options, from simple (in mayonnaise or vinegar) to exotic (). I'll introduce you to some of them today.
I have a huge request for you, friends. Be sure to unsubscribe when you cook the chicken according to one of the options below. Express your opinion - the better to marinate. And if you know tasty option, share his recipe.
See recipes for chicken marinades with mouth-watering photos. And you can get acquainted with one of the most original in the article - "".
Step-by-step recipe for marinade of chicken legs in the sleeve
Very easy recipe in preparation. Baked chicken legs are juicy and aromatic. They go well with potatoes and any salad. At the end of baking, cut the sleeve to create a golden crust.
- 4 chicken legs;
- 2 cloves of garlic;
- 1 tsp provencal herbs;
- a pinch of red hot pepper;
- a pinch of sweet pepper;
- black pepper and salt to taste;
- 40 ml of olive oil.
Wash and dry the legs with paper towels. Chop the garlic with a garlic press. Pour oil into a bowl, add chopped garlic and spices. Mix everything well. Rub the chicken legs with the marinade, cover the bowl with cling film and refrigerate for 30 minutes.
Sleeve the chicken and tie. Place the bag in a baking dish. Or you can use the oven rack for this. Place a baking sheet underneath cold water... Pierce the sleeve with a knife in several places.
Bake for about 1 hour at 180 degrees. At the end of baking, cut the sleeve so that the chicken is golden brown. Serve with potatoes and vegetable salad.
How to marinate chicken in soy sauce
Do you like sweet meat? I just love it. Such yummy! I will share classic recipe combinations of meat in a sweet and sour marinade with the addition of honey. The dish is easy to prepare and incredibly tasty.
- 8 pcs. chicken drumsticks;
- 5-6 tsp honey;
- 4 tsp soy sauce;
- 1 clove of garlic;
- 1 lemon;
- hot pepper to taste.
Wash your shins and pat dry with paper towels.
In a bowl, combine honey, soy sauce, and a pinch of hot ground pepper. Peel the garlic clove and cut into slices. Squeeze the juice out of half a lemon. Add garlic and lemon juice to the marinade. Stir. Place the meat in a bowl with marinade, mix the drumsticks with your hands. Place the bowl in the refrigerator for 20 minutes.
Heat the oven to 160 degrees. Place the drumsticks in a heat-resistant dish, pour over the remaining marinade. Cut the other half of the lemon into slices and cover the shins on top.
Place the forum in the oven for about 40 minutes. Serve with baked potatoes. Bon Appetit!
How to make honey soy marinade
For 800 grams of thighs, take:
- 4 things. potatoes;
- 3 tbsp vegetable oil;
- 2 tbsp. liquid honey + soy sauce;
- ground pepper;
- a pinch of coriander and the same amount of basil.
Combine soy sauce, spices, butter and honey in a bowl. Dip the thighs in this spicy mixture and leave for a couple of hours. Marinated chicken takes on a honey flavor and a beautiful brownish hue.
We put the thighs in the sleeve. Cut the potatoes into several pieces, season with spices. You can add 4 cups of orange. Pierce the sleeve with a knife a couple of times. Put everything in a bag and cook at 200 degrees for 30-35 minutes. Try making a chicken this way - it's quick and easy. And my husband loves this dish.
Honey marinade for chicken legs
I bring to your attention a special Asian version of the spice mix. Combines the contrast of sweetness and pungency, plus will give the chicken an incredible taste. You can cook chicken legs or drumsticks in this way.
For a kilo of chicken legs you need to take:
- 6 tbsp soy sauce;
- 3 tbsp honey;
- a couple of garlic cloves;
- 3 tbsp sesame oil;
- black pepper (crushed);
- ginger root (about 4 cm).
Chop the garlic. Grate the ginger. Next, in soy sauce, mix all the components of the marinade. We immerse the chicken in the fragrant mass and leave it here for 1-1.5 hours.
Then we put the legs in a baking dish, pre-lined with foil. Next, we send it to an oven preheated to 180 degrees. The meat is baked for about half an hour. Do not forget to turn the legs over a couple of times during cooking.
What flavor will fill your kitchen! I think that even those who live in the next house will smell it 🙂 Well, your household will simply not be discouraged from the kitchen. Every now and then they will look here, hoping to hear the words: "Served to eat."
How to make kefir marinade
The meat prepared according to this recipe will turn out to be very tender and juicy. For 1.5 kg of chicken (we will cook the thighs), take:
- 2 tbsp not too hot mustard;
- 500 ml of 1% kefir;
- 4-5 garlic cloves;
- 3 tbsp vegetable oil;
- slightly ground hot pepper;
- a pinch of dried basil.
Chop the garlic. Then we mix it with the rest of the marinade components. We immerse the meat in this mixture and send it to the refrigerator overnight.
Then we shift it into a greased form and pour it with kefir marinade on top. It is advisable that the thighs are completely covered with this aromatic mixture. To make it softer, close the top of the form with foil, piercing it in several places with a knife. Next, we send the baking dish to an oven preheated to 180 degrees. We set the cooking time for 30-40 minutes.
How to marinate a bird in mayonnaise
This option is very quick and easy. A kilogram chicken will need 120 g of mayonnaise, 3-4 garlic cloves and salt + ground black pepper.
Chop the garlic peeled from the skin with the help of a garlic. Mix it with mayonnaise and pepper. Cut the chicken into 10 pieces. Separate the thighs, legs and wings. Next, we disconnect the breast from the back. Then we cut the breast into 2 parts and the back into 2 parts. We immerse pieces of chicken in the fragrant mass for 1-1.5 hours. Then we put them in a slightly oiled baking dish and place in a preheated oven.
The temperature in the oven during the roasting process of poultry should reach 200 degrees. Cook the chicken for about 20 minutes, then add a little salt and turn it over. We continue to bake the meat for another 15 minutes.
Honey mustard marinade for whole chicken
In this way, we will cook the whole bird. For a carcass weighing 1.5 kg you will need:
- 2 tsp liquid honey;
- 4 tablespoons whole grain mustard;
- 7 cloves of garlic (or a couple of tablespoons dry);
- 4 tablespoons oils (preferably olive oil);
- ground black pepper + salt.
Mix honey with 3 cloves of garlic crushed into gruel, butter and mustard. Season the mixture with pepper and salt, and then mix well. In this case, I advise you to salt the sauce immediately. I think that evenly adding a whole carcass at the end of cooking is unlikely to work. As a result, one part will come out too salty, and the other - not salted.
We arrange the bird in a baking dish and thoroughly coat it with the prepared sauce. We wash the remaining unpeeled garlic and place it in the inner cavity of the carcass. We send the chicken to the oven and bake it at 190 degrees for 20 minutes. Then we gently turn it over to the other side. And we continue to bake at the same thermal mode for another 30 minutes. Before removing the poultry from the oven, check the meat for readiness.
Homemade grilled chicken marinade
The bird prepared according to this option will turn out like in a store. No one will suspect that you did this dish for the first time. For him, you will need the following products:
- chicken (weighing up to 1.5 kg);
- 2 tbsp vinegar or apple cider;
- 1 tbsp lemon juice;
- 4 cloves of garlic;
- 3 tbsp liquid honey;
- 1 tbsp sesame oil;
- fresh ginger root (up to 4 cm);
- salt;
- 1 tbsp sesame seeds.
Chop the garlic, finely rub the ginger root. Then we combine honey with ginger and garlic gruel. Add vinegar with juice and oil there.
I advise you to marinate the chicken in a bag. Pour the fragrant gruel here and place the carcass. Then close the bag and shake it well. This is necessary so that the spicy mass is evenly distributed over the entire surface of the bird. Place the meat in the refrigerator for 3-4 hours.
Then remove the bird from the bag, salt it evenly and sprinkle with sesame seeds. Next, skewer the carcass. Use culinary string to secure the wings and legs. Place a baking sheet in the oven under the skewer - the fat from the chicken will drain there. Otherwise, after cooking the grilled chicken, you, like Cinderella, will rip out the oven. And your family will gobble up the whole chicken at this time without leaving you a piece 🙂
So that the meat does not turn out to be overdried, I advise you to cook it in two stages. First, grill it for 30-40 minutes. Then switch the oven to normal mode. And continue to cook the poultry for another 30-40 minutes at 200 degrees.
I am sure that chicken lovers will appreciate another recipe - "". It is quite possible that he will become yours signature dish 😉
Additional tricks
If you decide to bake chicken in foil, remember that tightness is important in this cooking method. Otherwise, the meat juice will leak out, and the meat will turn out to be dry. Therefore, do not save foil - wrap the pieces generously with it.
You can also use a roasting sleeve for oven frying. In this case, be sure to make punctures in the sleeve with a toothpick. This must be done to allow steam to escape. Otherwise, the sleeve will begin to inflate and how it will bang. By the way, with potatoes and other vegetables, you will immediately make a ready-made dish with a side dish. I am now adding another half of the orange, cut into wedges. It turns out very tasty.
Do not use fresh herbs for making the marinade. During the baking process, it will blacken and spoil appearance dishes. The best option- replace greens with dried herbs. And if you don't like the smell of burnt garlic in the oven, replace it with dry one. It is sold in any store.
I still have a lot of interesting things in store for you, therefore. And that's all for today: bye.
Oven baked chicken is a sure-fire option for any table, both festive and everyday. Whole baked chicken looks especially impressive. But if you prefer the individual parts of the chicken, for example, the legs, you can only use them.
For bright and original taste, a marinade is required. Thanks to him, the chicken will turn out to be juicy, aromatic and very appetizing!
Before you start the process of making the marinade, keep in mind a few simple rules:
To marinate the chicken well, do not be too lazy to set aside more time for this, especially if you are using a whole carcass. In this case, it is best to leave the meat in the marinade overnight. For wings and fillets, two to three hours are enough.
At room temperature, meat is marinated faster, this method is suitable for quick procurement birds.
While the meat is "resting" in the marinade, it is advisable to periodically turn it over so that the chicken marinates evenly.
Regular, raw meat takes longer to cook than previously marinated meat. Consider this fact when you send the meat to the oven, do not overdry the chicken!
And now we offer three options for a delicious marinade for chicken in the oven
One of the most common methods is honey-soy marinade. The recipe is quick and easy to prepare. The chicken turns out just awesome - with golden brown and with a sweet and sour taste. For 1 kg of chicken, you will need 3 tablespoons of honey (preferably liquid), 150 grams of soy sauce, the juice of one small lemon, 3 cloves of garlic. You can add some black pepper or any other spices you like, such as curry, to taste. You don't need to salt the chicken, the soy sauce is already salty. Combine honey and soy sauce, add lemon juice and chopped garlic, mix everything. Grate the chicken with spices, for example, ground pepper and immerse in the marinade for at least 2 hours, and preferably overnight. Such meat is baked quite quickly. You can cook both in the oven and on the grill. Use both whole chicken and separate parts, for example, wings.
The next option for marinade for chicken in the oven will give the dish a very delicate taste, perfect for chicken fillet, which often seems a little dry to many. You can bake marinated meat directly in the same sauce, you get two in one - and the marinade and delicious gravy for the chicken. To prepare it, you will need kefir, garlic or onion, pepper and salt. Grate the chopped chicken fillet or any other parts of the chicken with salt and pepper. Finely chop the onion or garlic, add to the chicken and pour the kefir over everything. Kefir should cover all meat. Marinate for at least an hour. Cooking time depends on the amount of meat.
The classic version of the marinade is beer. They boil, stew, bake in beer, make batter and marinade on its basis. In our case, we will use the following ingredients - 1 glass of beer, 2 tablespoons of vegetable oil, 2 tablespoons of Dijon mustard, ground sweet paprika, black pepper and salt. Rub the chicken with pepper and paprika. We mix beer, butter, mustard and fill the meat with this mixture. You can add some minced garlic to taste. We send the chicken to the refrigerator, preferably at night. Salt the meat just before baking.
Be sure to try making the chicken marinade in the oven. With it, the taste of your dish will become exquisite and unusual.