Marinate the chicken for the oven. Marinade for chicken in the oven - new tastes and aromas

If you intend to cook the chicken in the oven, we recommend marinating it first. What seasonings and spices to use for the marinade, as well as the detailed marinating process - all this is in our article.

Any chef, if he agrees to tell you his recipe for cooking baked chicken in the oven, will definitely advise you to marinate it first. Marinating gives the meat a juicy and rich taste, and also makes it softer. You can say that it literally melts in your mouth.

Secrets of marinating chicken

To please your family and friends with delicious and appetizing chicken baked in the oven, follow the following rules for marinating it.
⦁ The first question that arises is: how long should you marinate the meat? It all depends on whether you will marinate the whole carcass or its individual parts. If you plan to bake a whole chicken, then leave it to marinate overnight in the refrigerator. If these are wings or breast, then 60 minutes will be enough for marinating. The thigh and drumstick can be left in the sauce for a longer time: 3-4 hours.
⦁ Do not use mayonnaise or mayonnaise sauce in preparing marinade. Of course, this product is available in every home, but combining it with chicken meat, you completely spoil the taste of the prepared dish. Due to the high acetic acid content in the sauce, it makes the chicken tougher and drier, giving it a bitter taste.
⦁ After spreading the sauce over the meat, place it in the refrigerator. You can marinate without refrigeration only the breast or wings, but no more than two hours.
⦁ A popular recipe for preparing chicken marinade is to add various spices and seasonings to vegetable oil, rub the meat with it and leave in the refrigerator for a couple of hours. Not only sunflower oil, but also olive and corn oils are suitable for marinating.
⦁ No need for salt! If you look at any recipe for marinating chicken, salt is always present as one of the ingredients. Just don’t add it to the marinade under any circumstances. The fact is that salt makes meat less juicy and tender. You need to salt the chicken immediately before putting it in the oven.
What spices go well with chicken?

Black and red hot peppers. If with the first everything is clear, since this is a mandatory spice for every hot dish, then with chili pepper it is very hot, and therefore use it in reasonable doses, and mainly for preparing dishes of Mexican national cuisine.
Herbs add a delicious flavor to baked chicken. Basil and marjoram, as well as mint and rosemary, go perfectly with chicken. You can use just one of the herbs or several at once to prepare the marinade. Their taste and aroma are well emphasized by ginger root.
The best seasoning for chicken is curry. It is a mixture of spices: turmeric, black and red pepper, cardamom, coriander, garlic, salt, ginger and others.
If the recipe calls for baking chicken with cheese and mushrooms, be sure to add nutmeg to the marinade. It especially clearly emphasizes the taste of the dairy ingredients included in the dish.
Turmeric is a popular spice in India, which has recently become increasingly used in our country. It does not have a pronounced and rich taste, but it gives the meat an appetizing golden crust.
Five types of chicken marinade
We will describe the most common and popular recipes for marinating chicken meat. We are sure that you will definitely like one of them.
⦁ Soy-honey. From the name it is clear that the main components will be soy sauce, of which you will need one tablespoon and two tablespoons of liquid honey. Mix them thoroughly and add two more tablespoons of any vegetable oil. Add some ground black pepper and dried basil to the marinade and mix again. Pour this sauce over the meat and leave to marinate. The honey will give the bird a nice baked crust and a slightly sweet taste.
⦁ Spicy Asian marinade. According to this recipe, we need a tablespoon of olive oil, a teaspoon of salt, two teaspoons of sugar and lemon juice, approximately 10-15 ml. Mix all the ingredients, add five cloves of garlic, passed through a press, a small piece of chopped ginger, two tablespoons of soy sauce and a small pinch of black pepper. This marinade will give the chicken a delicious but spicy taste.
⦁ Wine mustard. We need one tablespoon of apple cider vinegar and the same amount of mustard, as well as 200 ml of dry wine. The marinade can be salted and peppered to taste. This sauce makes the chicken very soft and flavorful.
⦁ Lemon spicy. The simplest recipe for making marinade. You will need one medium-sized lemon, squeeze the juice from it and a spoonful of olive oil. Season with salt and pepper, and to give the chicken a spicy taste, add a pinch of dried rosemary.
Kefir. You will need 400-500 ml of low-fat kefir, 3-4 cloves of garlic, two tablespoons of lemon juice. For spiciness, add Tabasco and half a teaspoon of black pepper. Before putting the chicken in the oven, add salt. The taste of the prepared dish will surprise and amaze you.

Personally, we have long given up heavy meat, the benefits of which no one has proven, so we eat exclusively poultry. It is not deposited on the waist, it is easily digestible protein and invaluable polyunsaturated fatty acids, a huge amount of vitamins and minerals that make us slimmer, healthier and younger.

How to marinate chicken: 6 rules

1. To ensure that the chicken always turns out tender and juicy, choose only chilled product, but not frozen.

2. To marinate poultry, use exclusively glass or enamel dishes; everyone knows about the dangers of aluminum and plastic.

3. The longer the chicken is in the marinade, the more tender it becomes.

4. Marinades containing soy sauce should be salted with caution.

5. Salt the bird at the end of cooking or just before eating so that the salt does not draw out all the moisture and make the chicken tough and dry.

6. To ensure that dietary meat always turns out 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 crust just like in the advertisement - really real! This is the best way to roast poultry. Honey combined with French mustard adds a slight zesty sweetness, and the mixture of herbs, garlic and lemon adds amazing flavor. Prepare two, or better yet, three servings at once. Honey chicken never stays on the table!

And at the dacha, take super-budget wings and be sure to cook them on the grill.

RECIPE FOR HONEY-MUSTARD MARINADE

What you need:
150 g 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 prepare honey mustard marinade:

1. Using a vegetable peeler, remove the zest from the lemon and cut it into thin strips. Squeeze lemon juice and mix it with mustard, honey, vegetable oil, finely chopped garlic, herbs and zest. Mix thoroughly.

2. Marinate the chicken for 3-6 hours.

3. The finished bird should be baked together with the lemon peels included in the composition.

4. During cooking, periodically brush the chicken with the remaining marinade, salt the bird at the very end.

Yogurt marinade

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

RECIPE FOR YOGURT MARINADE

What you need:
1 tbsp. natural yogurt (can be replaced with kefir or even fermented baked milk)
1 tbsp. spoon of lemon juice
1 teaspoon curry
1 teaspoon turmeric
1 teaspoon cardamom
salt - to taste

How to make spicy yogurt marinade:

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

Orange marinade

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

ORANGE MARINADE RECIPE

What you need:
100 g honey
3 oranges
2 tbsp. spoons of vegetable oil
2 teaspoons curry
ground red pepper - to taste
salt - to taste

How to make orange marinade:

1. Squeeze juice from two oranges, cut the third into thin slices.

2. Pour orange juice over the legs, thighs, wings or breast (or all at once) and leave for 15-20 minutes.

3. Combine honey, butter, curry, pepper. Mix into a homogeneous mass.

4. Marinate the chicken for 2-4 hours.

5. Place the finished bird in a mold, place orange slices on top, brush with marinade again and bake until done. Add salt immediately before use.

Fiery marinade

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

RECIPE FOR FIRE MARINADE

What you need:
150 ml soy sauce
1 bunch of green onions
2 teaspoons ground red pepper
1 head of garlic
5–7 cm ginger root

How to make a fiery marinade:

1. Finely chop the green onions.

2. Grate the garlic and ginger on a fine grater.

3. Combine soy sauce, green onions, red pepper, garlic and ginger.

4. Mix all ingredients.

5. Marinate the chicken and pack tightly in the pan.

6. Leave in the refrigerator overnight. Add salt as needed at the very end of cooking.

Marinade-glaze

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

RECIPE FOR MARINADE-GLAZE

What you need:
150 ml soy sauce
80 g honey
5–7 cm ginger root
3 cloves garlic
1 tbsp. spoon of Provençal herbs
1 pinch of pepper
salt - to taste

How to prepare marinade glaze:

1. Grate the ginger on a fine grater.

2. Combine honey, soy sauce, garlic, ginger and spices.

3. Mix all ingredients into a homogeneous mass.

4. Bring to a boil over low heat and boil for 4–5 minutes, cool.

5. Place the prepared chicken in a baking dish, generously grease with the resulting glaze, and cover with foil.

6. Place in an oven preheated to 180ºC, bake for 15 minutes and brush with sauce again.

7. Continue to baste the chicken every 5-7 minutes while baking until done. Add salt at the end of cooking.

Sour cream marinade

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

RECIPE FOR SOUR CREAM MARINADE

What you need:
5 tbsp. spoons of low-fat sour cream
Z st. spoons of soy sauce
1 tbsp. spoon of Russian mustard
1 tbsp. spoon of dry Provençal herbs
2 teaspoons ground ginger
salt - to taste

How to prepare sour cream marinade:

1. Combine all ingredients and beat with a fork into a homogeneous mass.

2. Wash and dry the chicken.

3. Marinate the chicken for at least 2 hours.

4. Place the pieces in a mold and bake in an oven preheated to 180ºC until cooked.

5. During cooking, periodically brush with remaining marinade.

6. 10 minutes before the end of cooking, add salt as needed and place a thin slice of any hard cheese on each piece of chicken.

Bake until crusty.

Lemon marinade

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

LEMON MARINADE RECIPE

What you need:
2 lemons
5–7 cloves of garlic
1 tbsp. spoon of allspice peas
3 tbsp. spoons of vegetable oil
1 teaspoon saffron
1 small bunch of rosemary (can be replaced with dried)
salt - to taste

How to make lemon marinade:

1. Peel the garlic and crush it with a knife.

2. Cut the lemon into large cubes. Tear the rosemary sprigs with your hands.

3. Combine lemons and rosemary. Mix the ingredients well with your hands.

4. Add garlic, oil, pepper and saffron, mix thoroughly.

5. Marinate the chicken for 5 to 12 hours. Salt at the very end of cooking.

Tomato marinade

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

TOMATO MARINADE RECIPE

What you need:
1 tbsp. thick tomato juice
2 tbsp. spoons of vegetable oil
1 tbsp. spoon ground paprika
5 cloves garlic
1 bunch of basil
1 bunch of mint
salt - to taste

How to prepare tomato marinade:

1. Chop the garlic, mint and basil very finely. Combine with tomato juice and vegetable oil. Mix thoroughly.

2. Marinate the chicken for 2-4 hours.

4. Place the finished bird in a hot frying pan, after 2-3 minutes, reduce the heat to low and simmer, covered, in its own juices until cooked. During cooking, you can add a little water if necessary, and add salt at the very end.

5. When serving, sprinkle with chopped mint if desired.

Kvass marinade

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

RECIPE FOR KVASS MARINADE

What 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 greenery
1 pinch of pepper
salt - to taste

How to prepare kvass marinade:

1. Chop the garlic, finely chop the greens.

2. Combine kvass with mustard, honey, garlic, herbs and pepper.

3. Marinate the bird for 2–4 hours, but preferably overnight.

4. Bake the chicken on a wire rack or in the oven until golden brown. Salt a few minutes before cooking or before serving.

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 preparing chicken kebab.

WINE MARINADE RECIPE

What you need:
300 ml dessert red wine
100 g pitted prunes
1 onion
1 teaspoon cloves
salt, pepper - to taste

How to prepare wine marinade:

1. Cut prunes and onions into rings.

2. Combine wine, onion, prunes and pepper, stir.

3. Marinate the bird, keeping it in the refrigerator for at least 3 hours.

4. Stir occasionally during the marinating process. Add salt at the end of cooking or just before serving.

Modern cooking offers a variety of dry preparations of delicious marinades for chicken in the oven. Just take out the sleeve, pour in the contents of the sachet and expect the result.

But how can a carcass prepared in this way compare with a product marinated and aged for the required time? Homemade stock will fill the bird with the necessary moisture, spices will fill the meat with aroma, and additives will add sophistication to the dish.

Preparing the chicken for marinade

To cook a whole chicken, you need to prepare a little more marinade, since the entire carcass should be immersed in it. The bird must be cleared of feathers and down before diving.

There are two tricks for this:

1. Feathers are easier to clean after immersing the chicken in boiling water.
2. Down easily burns when roasting a carcass over a gas burner.

Removing all internal organs will help avoid an unpleasant odor in the finished dish. You should cut off the skin in places where it accumulates, and also get rid of the tail with fat deposits around it.

Using only pepper, salt and garlic in cooking is boring and monotonous. It is necessary to select the desired temperature regime so as not to dry out the meat or leave it raw. It is easier to prepare by pre-preparing a whole chicken in a marinade. And by alternating well-known recipes, you can surprise your loved ones with the same dish again and again.

Marinade for chicken in the oven

A quick marinade for chicken in the oven is the one prepared with kefir. Squeeze half a lemon into 2 glasses of fermented milk drink. Finely chopped half an onion, pressed 4 cloves of garlic, 1 tsp will add spiciness to the filling. pepper and 1 tbsp. l. Tabasco sauce.

In addition to spiciness, the sauce will give the filling a characteristic aroma, which should be supplemented with dried thyme. Do not forget about the main trick: salt should be sprinkled on the finished dish, then the meat will not be dry.

The prepared quantity is enough to completely immerse the entire carcass. The container with the pickled product should be refrigerated for 10 hours. If there is a need to cook chicken spontaneously, and there is not that much time for marinating, then room temperature reduces the time to an hour. The marinator can reduce the pre-preparation time to 20 minutes.

An excellent solution for cooking chicken in the sleeve is a marinade with lemon. This citrus filling, combined with seasonings from dried herbs and spices, will saturate the bird with an amazing aroma, and all the juice will be retained by the sleeve.

Watch the video on how to marinate a whole chicken.

You need to prepare:

• lemon - 2 fruits;
• half a head of garlic;
• allspice, not ground - 1 tbsp. l;
• olive oil - 3 tbsp. l;
• saffron and rosemary - a pinch each.

Tear the rosemary into a bowl with your hands and squeeze the garlic into it using a press. Add citrus there, cut into small cubes. The resulting mixture must be kneaded by hand, and then add the rest of the recipe components. Salt is added during direct cooking.

The resulting mixture should be coated with the bird carcass, wrapped in film and placed in the refrigerator overnight. You can leave it in the bowl if it is tight enough to leave the bird completely in the pot.

Marinades for chicken without mayonnaise

If you have a passion for spicy cuisine, then the fiery filling recipe is ideal. Pour two-thirds of a glass of soy sauce into a bowl, to which you need to add chopped green onions, chopped small ginger root and garlic squeezed through a press (one head). All this must be seasoned with red pepper.

The carcass should be marinated in the cold for at least 12 hours. You should not add salt to the filling; it is better to sprinkle it on the finished dish.

You can shorten the marinating time by increasing the acidity. Pour 1 tbsp into a glass of white wine (table wine is ideal). l. apple cider vinegar and olive oil. The pre-seasoning will become more flavorful by adding mustard powder (1 tbsp) and freshly ground pepper.

Whole chicken in the oven

The right shape can help maintain the juiciness of the dish. If the baking dish is not much larger than the carcass, then it will cook in the released moisture. In this case, its evaporation will be complicated and will be aimed at additional impregnation of the meat.

You can cook not only marinated poultry in the oven. Properly selected filling can add juiciness. It is also important to remember that bread, rice and other cereals that can draw out preserved juices from the meat should not be used as a filling.

Juicy fruits (apples and pears) will help enrich the taste of chicken. Tattered bunches of herbs (parsley, thyme, rosemary) will add aroma. Citrus fruits are added to remove excess fat and add aromatic, exotic notes to the finished dish.

Vegetables and fruits that served as filling for the chicken should not be consumed; they are aimed only at enriching the taste and preserving moisture in order to give juiciness to the bird. Therefore, when ready, they should be removed from the dish.

Vegetables and fruits can not be placed inside the chicken, but cut and laid out as a pillow for it. This is how the side dish is often prepared at the same time as the meat. You can use not only potatoes as such a vegetable pillow, but also broccoli and beans, and coarsely chopped carrots. Filled with chicken fat, they make a great addition to baked poultry.

How do you usually marinate meat? Share your recipes on

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.

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.

Secrets of marinating chicken

• 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

• 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 the ideal solution, as it will give the dish not only an interesting taste, but also a bright golden crust.

5 types of marinade

1. 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.
2. 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!
3. 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.
4. 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.
5. 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, chop half an onion. At the end add 2 tablespoons of salt.

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.

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 the 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.

1. 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.
2. 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!
3. 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.
4. 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.
5. 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, 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.