Marinade for chicken meat from soy sauce. Chicken marinated in soy sauce and mustard

A good marinade can improve the taste and aroma of any meat, making it more tender and juicy, and chicken is no exception. It's hard to believe, but good marinade can make chicken meat even tastier than beef and pork. Doubt? Then our article is for you.

Chicken marinade is an essential component of cooking meat if you want it to be truly tasty and 100% tender. Moreover, using a new marinade each time, you will always get different dishes from each other, so you will definitely never get tired of chicken. Since chicken meat has a neutral taste, almost any marinade is perfect for it, but marinades based on soy sauce are best combined with chicken, mustard marinades, citrus marinades, marinades with the addition of honey, marinades based on fermented milk products, tomato marinades and marinades using wine. If you really want exotic, marinating chicken in coconut milk breathe in the scent of the tropics. Marinade for chicken - great way enrich the taste of meat, making it at your discretion sweet-spicy, soft-creamy, with sourness or with a “light”.

Chicken meat is very tender, so it usually does not involve the use of "aggressive" ingredients in marinades, such as vinegar or fruits with hyperacidity. If they are added, then in limited quantities to give the meat certain flavor notes. Spices and herbs such as ground black pepper, paprika, turmeric, curry, cumin, ginger, oregano, basil, thyme and rosemary go well with chicken meat. The average marinating time for chicken is 2 to 4 hours. It is better to marinate a whole bird for about 8 hours, leaving it in the refrigerator overnight. The longer the chicken is marinated, the more tender and juicy the meat will turn out. Marinades using soy sauce, which are so popular in cooking chicken, should be especially salted, as salt is already present in the sauce. Do not forget that meat must be marinated in glass or enameled dishes - aluminum and plastic are not suitable for such purposes.

Chicken marinade makes the meat incredibly tender and outrageously delicious, so it's time to check out the marinade recipes that Cooking Eden has put together for you. The presented marinade recipes are perfect for both roasting chicken in the oven and for cooking barbecue.

Simple chicken marinade with mayonnaise and onions

Ingredients:
150 g mayonnaise,
2 large onions
3-4 garlic cloves (optional)
1 teaspoon salt

1 kg chicken meat.

Cooking:
Place chicken meat in a large bowl. Add mayonnaise, chopped onion rings or half rings, minced or minced garlic (if used), salt and pepper. Mix everything thoroughly with your hands, tighten the bowl with plastic wrap and marinate in the refrigerator. The chicken will be ready to cook in 1 hour, but it is better to let the meat marinate for 5 hours or more.

Mustard marinade for chicken with honey

Ingredients:
1/3 cup mustard
1/4 cup honey
1 tablespoon vegetable oil
1/2 teaspoon ground paprika
1/2 teaspoon turmeric
1/2 teaspoon garlic powder
1/2 teaspoon salt

1/4 teaspoon chili pepper
1/4 teaspoon ground ginger
700-800 g of chicken meat.

Cooking:
In a large bowl, mix all ingredients for the marinade. Put the chicken meat in the marinade and mix thoroughly with your hands. Cover bowl with plastic wrap and refrigerate for at least 1 hour or overnight.

Apple marinade with mustard and garlic

Ingredients:
1/2 cup apple juice or cider
1/4 cup apple cider vinegar
1/4 cup grainy mustard
2 tablespoons vegetable or olive oil,
1 tablespoon sugar
4 garlic cloves,
salt and ground black pepper to taste
700-800 g of chicken meat.

Cooking:
Pass the garlic through a press and combine all the ingredients for the marinade in a bowl. Pour the chicken with the resulting marinade, cover the bowl and refrigerate for 4 hours.

Soy Sauce Chicken Marinade Asian style

Ingredients:
1/2 cup soy sauce
1/4 cup sugar
60 g ginger,
2 cloves of garlic
2 teaspoons vegetable oil,
1 teaspoon ground black pepper,
500 g chicken meat.

Cooking:
Finely chop the ginger, pass the garlic through a press. Mix all the ingredients for the marinade and marinate the chicken in it for a period of 2 to 4 hours.

Soy marinade with honey

Ingredients:
1 glass of vegetable oil,
1/2 cup soy sauce
1/3 cup honey (or more to taste)
1/4 cup lemon juice,
3 large garlic cloves,
1/2 teaspoon ground black pepper
1 pinch chili pepper (optional)
1 kg of chicken meat.

Cooking:
In a bowl, mix oil with soy sauce, honey, lemon juice, minced garlic, black pepper and chili. Place the chicken in a bowl and toss until the chicken is evenly coated in the marinade. Cover the bowl and place in the refrigerator for 3-4 hours.

Kefir marinade for chicken with garlic

Ingredients:
1.5 cups of kefir,
3-4 garlic cloves,

2 teaspoons dried oregano
1 teaspoon cumin (optional)
1 teaspoon salt
1 kg of chicken meat.

Cooking:
Pass garlic through a press and add to kefir along with vegetable oil, oregano, cumin and salt. Marinate the chicken in the mixture for 8 to 24 hours.

Spicy marinade with rosemary

Ingredients:

1/2 cup balsamic vinegar, wine vinegar or apple cider vinegar
1/4 cup soy sauce
1/3 cup lemon juice
3/4 cup sugar
2 tablespoons of mustard,
2 teaspoons dried rosemary
2 teaspoons garlic powder
1 teaspoon salt
1.5 kg of chicken meat.

Cooking:
Mix all ingredients for the marinade. Place the chicken in a resealable plastic bag, pour over the marinade, close the bag and shake well. Marinate the chicken for 4 to 24 hours in the refrigerator, but if you have limited time, the chicken will perfectly absorb the marinade after 30 minutes. During marinating, the package with chicken is recommended to be turned over periodically.
This marinade can also be used to make delicious sauce to the chicken, boiling it over low heat until thickened. Important Rule at the same time - in no case do not use marinade in which there was chicken to prepare the sauce. Either set aside half a cup of cooked marinade for future sauce, or increase the amount of ingredients when cooking if you need to. large quantity sauce.

Beer marinade with onion and cumin

Ingredients:
1 1/2 glasses of beer
1/2 cup vegetable or olive oil
1 onion
5 garlic cloves,
1 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon paprika
1/2 teaspoon cumin
1/4 teaspoon chili pepper
1/2 bunch fresh parsley
2 kg chicken.

Cooking:
Pour oil into a bowl. Mix salt, black pepper, paprika, cumin and chili pepper, add spices to the oil. Add chopped or minced garlic, chopped onion and chopped parsley. Mix everything well, then slowly pour the beer into the bowl.
Pour the marinade over the chicken placed in a resealable plastic bag. Shake the bag well so that the whole chicken is completely covered with marinade. Place the bag in the refrigerator for 1 hour or overnight.

orange marinade with tomato paste and oregano

Ingredients:
5 tablespoons of orange juice,
2 tablespoons of vegetable oil,
1 tablespoon orange zest,
1 tablespoon of tomato paste,
1 tablespoon turmeric
1 teaspoon dried oregano
1/2 teaspoon salt
1/2 teaspoon ground black pepper
500 g chicken meat.

Cooking:
In a large shallow bowl, mix all the ingredients for the marinade. Add chicken meat and mix thoroughly with your hands. Cover the bowl with a lid and refrigerate for about 4 hours.

Lemon Garlic Pepper Marinade

Ingredients:
3 tablespoons lemon juice,
3 tablespoons vegetable or olive oil
4 garlic cloves,
1 tablespoon lemon zest,
1 tablespoon coarse black pepper,
1/2 teaspoon salt
500 g chicken meat.

Cooking:
In a large bowl, mix the lemon zest, oil, minced or pressed garlic, pepper and salt. Place the chicken in a bowl, stir to evenly coat the meat with the marinade, and leave to marinate in the refrigerator for 4 hours or overnight.

Wine marinade with onions

Ingredients:
1 glass of dry white wine
1/4 cup lemon juice,
1 small onion
1/2 teaspoon salt
a few sprigs of dill or parsley,
500 g chicken meat.

Cooking:
Mix the wine in a bowl lemon juice, chopped onion rings, chopped herbs and salt. Pour the marinade over the chicken, cover the bowl and refrigerate for several hours or overnight. During the marinating process, periodically turn the meat over.

Tomato marinade with onions and herbs

Ingredients:
500 ml tomato juice
3 bulbs
1/2 bunch dill,
1 tablespoon dried basil
1 tablespoon dried oregano
1 teaspoon coarse black pepper,
1 teaspoon salt
1 kg of chicken meat.

Cooking:
Pour into a bowl tomato juice. Add chopped onion, chopped dill, dried herbs, salt and pepper. Pour the marinade over the chicken, cover and marinate in the refrigerator for at least 5 hours. It is advisable to periodically mix the meat in the marinade.

Chicken marinade is an excellent opportunity to experiment with the ingredients, changing them at your discretion, because it is absolutely not necessary to strictly adhere to the recipes, especially if the fantasy is raging and the hands are eager to “fight”. We want your marinated chicken to be the most delicious and most tender! Enjoy your meal!

Marinating meat is preliminary preparation meat for frying or baking, which helps not only improve the taste of the dish (the meat is more tender, juicy, tasty and aromatic), but also reduces cooking time, since acid, the main component of the marinade, partially destroys the meat fibers, due to which excessive heat treatment not required. AT this recipe soy sauce was chosen as the main marinating component.

How to marinate chicken? For marinating, you can use any parts of the chicken - chicken fillet, which can be cut into pieces for frying or left whole, chicken drumsticks and thighs, or whole hams, as well as wings. The larger the pieces, the more time it takes to marinate. It's better to leave large pieces meat with marinade in the refrigerator overnight. Chicken breasts it is recommended to marinate for 2 hours, small pieces - an hour. Minimum time pickling - at least 30 minutes. If the chicken fillet is preliminarily beaten off, or cut into small pieces, the marinating time can be reduced to 15 minutes. Small cuts can be made on the shins and thighs, which will speed up the pickling process.

How to cook chicken in soy sauce?

Chicken fillet can be cut into thin strips and quickly fried in a hot frying pan - 5 minutes. Transfer the meat to a bowl, pour the marinade into the same pan, evaporate the liquid so that its volume is halved, pour the meat with this sauce and mix. The chicken can then be used to cook warm or cold. vegetable salad– coarsely tear green lettuce leaves (romaine, lettuce), add cucumber slices, cherry tomato halves, fresh finely chopped onion and mix, you can add a little olive oil. Chicken fried in this way can also be used to make shawarma, pita fillings, stuffed pancakes, pizza, etc. Chicken pieces can be left out and stewed in the marinade under the lid (5 minutes), then evaporated

Legs or thighs rinse and dry. Fry over high heat until crisp, preferably on all sides. Then you can proceed in two ways. Reduce the heat and fry until tender (7-10 minutes). Or pour the marinade into the pan with chicken, add a quarter cup of water and simmer under the lid over low heat for 5-7 minutes, then remove the lid and almost completely evaporate the liquid left to use as a sauce.

You can make a side dish with onions. Cut the onion into rings and soak in the chicken marinade. Dry the chicken fillet chops and fry in oil over high heat on both sides (one minute on each side) until crusty, then reduce the heat and fry for another 3-4 minutes on each side. Transfer the chicken to a serving dish, first fry the onion in oil from frying the chicken until half cooked, then pour in the rest of the marinade and evaporate almost completely, leaving a little liquid for the sauce. Put the onion on top of the chicken (especially tasty if the marinade was with honey or sugar).

Soy sauce marinade recipes (for 1 kg of chicken):

Option I:

Option II - with mustard:

Option III - with honey:

Marinating Chicken in Soy Sauce:

1 Mix all the ingredients for the marinade, rub the meat and pour over the marinade. Leave for a couple of hours (for option II it is better to withstand 3 hours) in a cool place. Then cook the chicken according to your choice.

1 Chicken can be baked. Cut the whole chicken into pieces, marinate for 3 hours. Grease a baking sheet with oil, lay out the chicken, cover with foil (or use a baking dish with a lid) and send to the oven, preheated to 200-220 degrees, cooking time - 40-45 minutes.

2 Do not marinate meat in metal or plastic containers.

3 When quick pickling meat (cover with a lid) can be left in the air, for a long time - keep only in the refrigerator.

Culinary Asian countries are quite popular not only among restaurant visitors. But also among ordinary housewives who cook at home for their family. Such dishes are appetizing and spicy in taste.

Cooking Asian-style chicken is not as difficult as many people think. The recipe will be based on spicy and salty soy sauce. He is actually a universal tool for cooking - and marinade, and sauce, and spices. Its use makes chicken pieces softer, and even from lean poultry succeed awesome dish. Marinated chicken in soy sauce in a pan is a simple dish, it cooks quickly, and it does not require special cash costs.

The recipe uses garlic cloves to complement the meat. If garlic is not at hand, feel free to replace it with sliced ​​\u200b\u200bfrom onion or sweet bell pepper. It also turns out delicious.

As a side dish for fried chicken, take homemade pickles, fresh vegetables, maybe even a light one. summer salad with fresh herbs, any boiled groats or pasta.

This recipe is suitable not only for cooking chicken meat, but also for turkey meat, duck pieces or even pork.

Taste Info Second courses of poultry

Ingredients

• Chicken (thighs) - 1 kg;
• Garlic - 3 cloves;
• Soy sauce - 5-6 tbsp. l.;
• Sesame seeds - 2 tbsp. l.;
• Vegetable oil - 2 tbsp. l.

How to cook marinated chicken in soy sauce in a pan

Start with the meat first. Rinse the chicken. Dry lightly with a paper towel. Cut the meat from the bones, remove the skin. Cut the pulp in small pieces, put in a bowl. You can use whole chicken drumsticks or small thighs. Only their preparation according to the recipe will be a little longer.

Let's prepare the marinade. Peel the garlic cloves. Grind them into a puree. To do this, use a special press or blender. Add puree to chicken. If you do not want to add garlic to the dish, just crush the cloves with the flat side of the knife and send to the chicken. And when the teeth give up their flavor and essential oils take them out and don't use them anymore.

Pour in the soy sauce. Sprinkle sesame seeds - they should not be pre-roasted. After all, the chicken will be cooked in a pan anyway. Leave some sesame seeds for garnish. ready meal. Please note that there is no salt in the recipe at all. The fact is that the chicken marinade with soy sauce is already salty. This sauce has a pronounced salty taste. Leave the chicken to marinate for about a quarter of an hour, maybe a little more.

Warm up in a frying pan vegetable oil. Make the fire a little stronger than moderate. Arrange the meat pieces evenly in a single layer. Wait for the underside of the pieces to brown slightly. Flip them over to the other side. Turn heat down to minimum. Pour a little marinade in which there were pieces. Let them simmer. If you make the burner too hot, the meat may burn. Therefore, it is better to simmer over low heat, but until cooked. And if you close the lid of the pan when stewing, the marinated chicken pieces will seem to languish. And they will be softer.

Then pour again soy marinade- use all the liquid. First, simmer until the liquid has evaporated, and then fry the chicken until cooked through.

Put it still hot chicken pieces in soy sauce from a frying pan to a plate. Sprinkle with the remaining sesame seeds. They are white and perfectly create an appetizing contrast of colors with dark brown. golden chicken. You can add fresh chopped herbs or a couple of pinches dried herbs to decorate the dish.

Cooking Tips

• The recipe is suitable not only for cooking chicken pieces in small slices, but also for fillet steaks. Just beat them a little before marinating with garlic.
• In the marinade for chicken, along with soy sauce and garlic, it is permissible to add a dessert spoon each. bee honey and dry white wine. The taste of food will be spicier and more aromatic. All alcohol will quickly evaporate during frying in a pan, only its bouquet will remain.
• Also try to cook delicious.

Chicken fillet is very universal product. He is loved not only for what can be cooked from him a large number of dishes, but also for great taste, low calorie and also for the speed and ease of preparation.

The Chicken Fillet in Soy Sauce is flavored with Japanese culture and culinary traditions. This is an example of those dishes that help to "travel" through the culinary world of other countries. Cooking such a fillet at home is not difficult. Soy sauce has a rather specific salty taste and is not suitable for everyone, so when using it, it is better to vary the content of this sauce in a dish according to personal preferences. It is also necessary to carefully combine soy sauce with salt and other salty foods. Absolutely any side dish is suitable for this dish.

Chicken fillet in soy sauce - general principles of cooking

Chicken fillet is best taken fresh or chilled, not frozen. It must have nice smell and pinkish color. The meat must first be washed under cold running water and dried with disposable paper towels. Then you should remove damage from the fillet, excess fat and films.

A piece of chicken can be cooked as a whole, or cut into pieces. The size of the pieces can be arbitrary. If there is not enough time for cooking, then it is better to cut the meat into small strips. If desired, the pieces can be beaten off with a special kitchen hammer.

Marinate the meat for at least half an hour, and it is even better to leave it in the refrigerator all night. Chicken fillet marinated in soy sauce can be fried, baked in foil or a sleeve, as well as stewed or cooked in a slow cooker. From such meat, if desired, you can make sandwiches or savory salads.

In the marinade to soy sauce, you can add chopped garlic, spices for chicken, any greens to taste, juice from canned pineapple, citrus juice.

The readiness of the dish must be checked by piercing loin with a sharp long knife. If clear juice stands out from the meat, then it is ready.

Chicken fillet in soy sauce with rice groats

Ingredients:

360 g chicken fillet;

65 ml soy sauce;

30 ml sunflower oil;

15 g butter;

One clove of garlic;

Four sprigs of dill;

Black ground pepper to taste;

Taste sea ​​salt;

80 g of rice cereal.

Cooking method:

1. Rinse the fillet in cold water and cut into cubes.

2. Peel and push the garlic through a special press.

3. Mix soy sauce with garlic, add ground pepper and place chopped chicken in this mixture for a while. Soy sauce has a salty taste, but if this is not enough, you can add more salt to the marinade.

4. In the meantime, deal with cereals. Sort the rice and rinse well in cool water. Pour into a saucepan of a suitable size (you need to remember that rice, when boiled, increases in size), pour water, salt and put to boil. When the cereal grains swell well and are soft, you need to rinse it in cool running water and set aside so that the glass is all excess water. It is very important that the cereal is not boiled.

5. Pour sunflower oil into the pan and heat well, put the chicken and quickly fry until golden brown all fillets. Then add the mixture remaining from marinating and reduce the heat of the stove, simmer for 5-6 minutes.

6. Put butter and rice into the pan. Mix well and simmer for another 3-4 minutes. There should be no liquid in the finished dish.

7. Serve hot, sprinkled with chopped dill.

Chicken fillet in soy sauce with garlic and onions

Ingredients:

310 g chicken fillet;

A couple of cloves of garlic;

80-100 g of soy sauce;

One bow;

Ground pepper to taste;

35 ml of sunflower oil;

A couple of sprigs of cilantro or parsley.

Cooking method:

1. Rinse the chicken meat in running cold water and cut into strips.

2. Peel the garlic and onion. Cut the onion into half rings, push the garlic through a press.

3. Sort and wash cilantro greens in cold water and put separately for now.

4. Pour soy sauce into an enamel bowl, put salt, pepper, garlic and onion. Add chicken to this mixture and stir. Keep half an hour in the refrigerator.

5. Then grease a baking sheet or baking dish with oil and put the chicken along with other products from the bowl.

6. Put the tray in a hot oven for half an hour at standard temperature. Remove the pan from time to time and turn the chicken pieces over. If the liquid evaporates faster than the chicken is cooked, you can pour 100-150 ml into a baking sheet hot water and simmer until done.

7. Finely chop the cilantro and sprinkle over the finished dish when serving.

Chicken fillet in soy sauce with white wine and honey

Ingredients:

310 g chicken fillet;

30 ml of table white dry wine;

A large spoonful of honey;

A pinch of salt;

A pinch of ground black pepper;

40 ml sunflower oil;

40 ml soy sauce.

Cooking method:

1. Wash chicken meat, wipe excess moisture with a napkin and cut into slices about 1 cm thick. If the slices are wider, it is better to beat them off.

2. Then fry the slices in oil until cooked, remembering to turn them over. At the same time, a fried crust will appear on the surface of the meat.

3. In a separate bowl, mix wine, salt, pepper, oil, honey and soy sauce. Stir and pour this mixture over the chicken. Turn down the stove heat.

4. When the wine has evaporated, the dish is ready.

5. Serve each slice with fresh vegetables.

Chicken fillet in soy sauce with sesame seeds and oatmeal

Ingredients:

350 g chicken fillet;

80 ml of sunflower oil;

85 g sesame seeds;

80 g oatmeal;

50 ml soy sauce;

A couple of raw chicken eggs;

a pinch of dry herbs;

A pinch of ground pepper;

90 g breadcrumbs;

30 ml freshly squeezed lemon juice.

Cooking method:

1. Cut the fillet into slices 1-1.5 cm thick.

2. In a separate bowl, mix lemon juice, soy sauce, herbs and ground pepper. Dip the meat slices into this mixture and leave for half an hour in the refrigerator or in another cool place, closing the container with a lid or cling film.

3. Grind oatmeal into flour. This can be done with a coffee grinder or blender.

4. oatmeal mix with 2/3 of the sesame seeds.

5. Separate the eggs from the shell and pour them into another bowl. Whip a little until you get a smooth consistency.

6. So, roll the chicken slices in a mixture of oatmeal, then in an egg and breading.

7. Spread the slices on a hot pan with oil and fry until crispy crust, turn over and also fry. Bring the dish to readiness, periodically turning over hot pan. After the first turning, turn down the heat of the pan.

8. Put the finished pieces on a dish and sprinkle with the remaining sesame seeds. If desired, it can be pre-brown in a dry frying pan.

Chicken fillet in soy sauce stewed with potatoes

Ingredients:

250 g chicken fillet;

40 g of raw lard;

A pinch of crushed black pepper;

Salt to taste;

10 ml soy sauce;

One onion;

garlic clove;

300 g of potato tubers;

30 ml vegetable oil.

Cooking method:

1. Peel the garlic and onion, finely chop.

2. Chicken meat and lard wash, air dry a little and cut into medium cubes.

3. Put meat, lard, vegetables in a bowl, sprinkle with ground pepper and pour over soy sauce. Keep for 10-15 minutes in a cool place.

4. Peel the tubers, wash and put in cold water. Then cut into medium-sized cubes or slices.

5. Pour vegetable oil into a saucepan or pot, heat and fry the pieces of chicken and bacon along with vegetables until crispy.

6. Then put the potatoes in the pan and pour hot water. The water should almost cover the top pieces of tubers. Extinguish on the floor closed lid until potatoes are ready.

7. Serve the dish in deep plates, sprinkled with any herbs.

Chicken fillet in soy sauce with vegetables

Ingredients:

350 g chicken fillet;

15 ml soy sauce;

Salt to taste;

Ground pepper to taste;

A pinch of dried herbs;

100 g zucchini;

A couple of spoons of sunflower oil;

A quarter of butter;

80 g of Bulgarian sweet pepper;

100 g potatoes;

One medium tomato.

Cooking method:

1. Peel and cut zucchini and potatoes small cubes.

2. Remove the insides from the bell pepper, rinse it and cut it into cubes as well.

3. Rinse and cut the tomato in the same way as the rest of the vegetables.

4. Wash the fillet, chop and fry in a mixture of sunflower and butter.

5. Then add to fried chicken chopped vegetables, drizzle with soy sauce. Simmer with the lid closed over moderate heat until the liquid has evaporated. Then add a small amount of salt, ground pepper and dried herbs. Stir and fry until cooked.

6. Serve with pickled ginger.

Chicken fillet in soy sauce - tricks and tips

Use sauce sauce for dishes only High Quality and sold in glass containers.

Chicken fillet may turn out dry, so you need to add more vegetable or butter during cooking.

If the meat is frozen, it may turn out tough.

If the chicken fillet is pre-beaten, this will allow the sauce to soak the meat better.

You need to try not to overdry the meat, so it is not advisable to cook it for a long time.

If desired, chicken fillet can be stuffed with vegetables or stuffed with spices and garlic.

Dishes from such a chicken can be sprinkled with sesame seeds before serving, this will improve not only appearance dishes, but also give it a unique taste.

Most hostesses consider oven baked chicken ideal solution for holiday table or weekend menu. The combination of ease of preparation and excellent palatability has long made this dish a favorite for almost every family. To prevent the bird from cooking the same way, change the chicken marinade in the oven each time. find out more recipes how to use seasonings to make poultry meat juicy and baked.

What needs to be done so that the cooked dish is not only fragrant and attractive in appearance, but also becomes unsurpassed in taste? A few little secrets of marinade preparation will help ensure that dietary poultry meat baked in a hot oven is juicy and tender. This information is useful to any hostess, both beginners and experienced. Remember a few basic rules for cooking chicken:

• Chicken meat should be perfectly fresh, slightly chilled, without prior freezing. The remains of feathers on the skin are unacceptable.
• Marinating time depends on the weight of the carcass or portioned pieces of meat. It is better to marinate a whole bird for several hours (up to 8), be sure to put it in cool place. Small pieces are marinated for 1-3 hours.
• Helps avoid tough meat correct addition salt. Marinated chicken is never salted at the initial stage of soaking with the mixture, it is better to do this 5-10 minutes before it goes to hot oven. Keep in mind that some marinades already contain salt in their composition: where soy sauce appears, additional salt is excluded.

When preparing marinade for chicken in the oven, the following spices are suitable:

• Paprika red, black ground. They give a special piquancy and dosed sharpness. Used in all marinades.
• Turmeric, curry. Indian spices, with the addition of which the chicken acquires not only a specific interesting taste, but also covered with a beautiful golden crust.
• Nutmeg. The spice will go well if the bird is baked with mushrooms and cheese. Strengthens bright taste each component.
• Herb sage, basil, thyme, rosemary. Herbs are used both dried and fresh, as an additional component to the marinade. With the addition of herbs, the meat acquires an interesting shade of taste.

Variety of cooked delicious marinades for chicken in the oven will help you experience new taste sensations. According to the same recipes, marinated poultry can be grilled, additionally using tomato ketchup. Poultry meat cooked on a barbecue, seasoned not only with a marinade mixture and spices, but also with smoke, will not leave anyone indifferent. Check out the most interesting recipes how to cook marinated chicken.

Ingredients per serving:

• soy sauce - 1 tbsp. l.;
• good vegetable oil (olive, a mixture of sunflower with it, corn) - 3 tbsp. l.;
• ground black pepper, basil, coriander - in a spoon (tea).

1. Combine oil and soy product shake well several times.
2. Use your favorite spices, also mix, leave for a couple of minutes so that they give up their flavor.
3. Place chicken meat inside the container for 1-2 hours without a refrigerator.
4. Spread the chicken pieces on a baking sheet, pour the rest of the marinade on top of the meat.

Classic and beloved by housewives in different countries compound. For him, take without violating the proportions:

• mustard (spicy, Dijon, honey) - 25-30 g;
• sour cream (10-15% fatter is not worth it) - 40-50 g;
• soy sauce without flavors - 50-65 ml.

1. Mix all marinade ingredients well with a whisk.
2. Cut the chicken breast into portions and put in the mixture for an hour.
3. Salt does not need to be added.
4. After baking, the chicken fillet is not spicy with a delicate taste.

Sweet spicy composition, prepare for it in advance:

• natural honey (liquid) - 2 tbsp. l.;
• lemon juice - 1 pc.;
• sour cream or mayonnaise low content fat - 2 tablespoons (tablespoons);
• mixture ground peppers- 1 teaspoon (tea).

1. Squeeze the juice of one lemon into a bowl.
2. Honey, if it is very thick, warm a little, add to the juice.
3. After adding sour cream (mayonnaise), salt to taste, peppers, mix everything intensively.
4. An hour and a half is enough to soak the meat with a sour cream-honey mixture.

The sour taste will not harm the chicken, it will make the meat more tender. Use natural products:

• apple or wine vinegar and water - 100 g each;
• ground pepper (black, red) - 0.5 tsp each;
• dried Provence herbs - 2 tsp;
• vegetable oil - 2 tbsp. l.

1. Mix equal proportions of water and vinegar.
2. Add spices, mix.
3. Put the chicken in vinegar marinade for 2.5-3 hours, pressing down on top for oppression.
4. Before sending to the oven, grease the surface of the meat with oil.

Delicate marinade fermented milk product, it needs:

• sour cream (preferably low-fat) - 200-250 ml;
• curry seasoning, ground paprika - to taste;
• onion - 2-3 pcs.

1. Peel the onion, cut into half rings or slices.
2. Mix sour cream with seasonings, onions, add a little salt.
3. Dip chicken pieces into sour cream marinade for 15-20 hours, sending the container to the refrigerator shelf.

It is believed that mayonnaise is harmful, but in this marinade it will play an excellent role by softening the meat. You will need:

• low-fat mayonnaise - 100-130 g;
• garlic - 2-3 cloves;
• seasonings, salt (a little) - to taste.

1. Peel the garlic and squeeze through the garlic press, mixing with salt and spices that you prefer.
2. Add mayonnaise to a bowl and mix everything.
3. At room temperature marinate for up to two hours, at a reduced temperature of the refrigerator to 2-6 degrees, you can leave a bowl of chicken and marinade for up to 8-10 hours.

Wine mustard mix will turn the chicken into a masterpiece culinary arts. Take:

• mustard - 1 tablespoon;
• dry white wine - 200-220 ml;
• ground pepper black, red, pink - only one and a half teaspoons;
• extra virgin olive oil - 2 tbsp. l.

1. Coat the chicken carcass or portioned pieces with mustard and let stand for 10-15 minutes.
2. Combine white wine, oil, spices, shake.
3. Put mustard chicken in the marinade mixture for 1-1.5 hours.

A delicate taste of meat is guaranteed, for the marinade you need to have:

• fat-free kefir - 2 cups;
• lemon - 1 pc.;
• onion - 1 head;
• garlic - 3-4 cloves;
• thyme, salt, ground black pepper - 1 tsp each.

1. Pieces of chicken (legs, thighs, wings, breast) or a whole carcass stuffed with garlic, cut into thin long pieces.
2. Squeeze the juice of half a lemon, mix it with salt, spices.
3. Add all the ingredients to kefir, put the chicken there.
4. For the best taste, pickling should last at least 6-10 hours (depending on the size of the servings) on the shelf of the refrigerator.

To prepare a marinade for chicken skewers, and then bake the meat on the grill or cook the carcass in the kitchen in the oven, you do not need a lot of knowledge and skills. lightweight, affordable, quick recipes compiling delicious marinade mixtures, including dietary ones, are offered in the video. They will help diversify everyday and festive chicken dishes hostesses.

Original ingredients such as honey, juice and zest of various citrus fruits, herbs (Provencal, Italian), garlic and pepper mixtures when combined in different options provide unique flavors and rich taste. Adding onion, soy sauce to the marinade mixture helps to make the meat tender and soft, reducing cooking time to a minimum. Watch the video carefully and try it out wonderful recipes cooking chicken in different ways.