The best marinade for chicken! 10 chicken marinade recipes!
If you want to always be in shape, eat chicken. Tired of bland chicken breast? Marinate the bird so that it tastes better than beef and even pork! 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. When marinating 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!
Medovo - mustard marinade.
Juicy baked chicken with a beautiful crust just like in the advertisement - really real! This is the best way to roast poultry. The honey combined with the French mustard adds a subtle zesty sweetness, while the mixture of herbs, garlic and lemon delivers 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.
What you need: 150 g of liquid honey. 100 g French grain mustard. 1 lemon. 2 tbsp. l. vegetable oil. 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. To stir 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!
What you need: 1 tbsp. Natural yogurt (can be replaced with kefir or even fermented baked milk). 1 tbsp. l. lemon juice. 1 tsp. Curry. 1 tsp. turmeric. 1 tsp. 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 the spice of Curry. Ruddy, golden, luxurious chicken!
What you need: 100 g honey. 3 oranges. 2 tbsp. l. vegetable oil. 2 tsp. 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 you can do 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.
What you need: 150 ml soy sauce. 1 bunch of green onions. 2 tsp. ground red pepper. 1 head of garlic. 5-7 cm of 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. If necessary, add salt 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.
What you need: 150 ml soy sauce. 80 g honey. 5-7 cm of ginger root. 3 cloves of garlic. 1 tbsp. l. 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. put in preheated to 180? Remove from the oven, bake for 15 minutes and brush with sauce again.
7. Continue to grease the chicken every 5-7 minutes, baking until done. At the end of cooking, add salt.
Sour cream marinade.
If your baked chicken turns out fibrous 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. It is especially good to use this marinade for baking chicken breast fillet.
What you need: 5 tbsp. l. low-fat sour cream. Z st. l. soy sauce. 1 tbsp. l. Russian mustard. 1 tbsp. l. dry Provençal herbs. 2 tsp. 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. put the pieces in a mold and bake in preheated to 180? From the oven until done.
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.
What you need: 2 lemons. 5-7 cloves of garlic. 1 tbsp. l. allspice peas. 3 tbsp. l. vegetable oil. 1 tsp. saffron 1 small bunch of rosemary (can be replaced with dry). 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. At the very end of cooking, add salt.
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.
What you need: 1 tbsp. Thick tomato juice. 2 tbsp. l. vegetable oil. 1 tbsp. l. ground paprika. 5 cloves of 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. To stir 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!
What you need: 400 ml of bread kvass (ideally made at home). 2 tbsp. l. Russian mustard. 1 tbsp. l. 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 for preparing chicken kebab is ideal.
What you need: 300 ml dessert red wine 100 g pitted prunes 1 onion 1 tsp. 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. Bon appetit!
Marinade with soy and honey
This marinade for baking chicken in the oven is prepared using the following ingredients:
- a glass of vegetable oil;
- half a glass of soy sauce;
- a third of a glass of honey (you can add more if you wish);
- a quarter glass of lemon juice;
- 3 large cloves of garlic;
- half a spoon of crushed black pepper;
- a pinch of chili pepper if you want to make the meat spicier;
- 1 kilogram of chicken meat.
In a large bowl, stir together the oil, lemon juice, honey, soy sauce, thoroughly minced garlic, chili powder and black pepper. Then add chicken meat and mix the contents manually. Make sure the chicken is completely covered with the prepared marinade. Cover the bowl with a plastic bag and place it inside the refrigerator for 4 hours.
How to prepare “Quick marinade for chicken”
1. Melt the butter and pour into a deep bowl. Wash the lemon, dry it, grate the zest and add to the marinade. Add 2-3 tablespoons of juice there. Salt and pepper to taste, add herbs and your favorite spices. Mix everything thoroughly. Place the chicken in the marinade and leave for 20-25 minutes.
2. And then (as one of the options) fry it over high heat on both sides until golden brown, place it on a baking sheet and put it in the oven until cooked. A bed of green beans makes a great side dish.
3. This is an excellent marinade for chicken that you should definitely take note of.
Chicken in honey marinade - recipe for baking in the oven
For marinating, you can use either a whole chicken or individual parts (legs or thighs). As a result, the finished meat from the oven will acquire a golden-brown crust and a delicious, slightly sweet taste.
Ingredients for marinade:
- soy sauce – 1 tbsp.
- honey – 1 tbsp.
- mustard – 1 tbsp.
- vegetable oil – 1 tbsp.
- garlic – 2 – 3 cloves
- salt and spices - dried herbs, paprika, pepper mixture
Step-by-step instruction
- Place honey and mustard in a prepared container.
- Add vegetable oil and soy sauce, stir all ingredients.
- Rub the chicken with chopped garlic, a mixture of salt and spices - to taste.
- Place the prepared bird in a bowl and coat thoroughly with marinade.
- Now cover the meat with a lid and leave it in the refrigerator for 3 - 4 hours. After this time, you can put the chicken in the oven and bake at 180 degrees for about an hour.
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!
How to marinate a whole chicken for roasting in the oven - with rosemary and lemon
This marinade gives the finished dish a piquant, spicy flavor. Chicken meat cooked in rosemary-lemon marinade is considered dietary and ideal for supporters of a healthy diet.
For the marinade you will need:
- zest of one lemon
- rosemary – 20 g
- garlic - head
- vegetable or olive oil – 5 tbsp.
- salt and pepper mixture - to taste
Cooking instructions:
- Add salt, pepper, chopped garlic, lemon zest and rosemary to the oil one by one and stir thoroughly. Let the marinade sit for 30 minutes.
- We marinate the chicken for frying in the oven, and sprinkle flour on top to form a golden crispy crust.
Simple marinade for chicken with mayonnaise and garlic
To prepare the marinade for this recipe you will need: - 2 parts mayonnaise - 1 part sour cream; - 3 cloves of garlic; - salt and black pepper to taste. Season the washed and dried chicken with salt and pepper, both outside and inside. In a separate cup, mix mayonnaise with sour cream, add garlic passed through a press and mix again. Rub the outside of the chicken with the prepared marinade and leave at room temperature for an hour. After this, place in a preheated oven and bake until done.
How to prepare marinade for chicken kebab with vinegar
Ingredients:
- Chicken fillet – 1 kg
- onions - 2 heads
- vinegar 9% - 1 tablespoon
- salt and ground black pepper - to taste.
Cooking method:
We wash the chicken fillet in water, then cut it into medium pieces and put it in a pan.
Add one tablespoon of vinegar to them, salt and pepper to taste and mix thoroughly.
Next, peel and cut the onion into rings, place it on top of the meat and shake the pan a little.
Then cover it with a tight lid and put it in the refrigerator for one hour so that the meat can stand and soak in all the ingredients added to it.
marinade for chicken breast
Chicken fillet marinated with vinegar
This dish is very simple to prepare. I don't like marinating chicken in vinegar for a long time. That's why I cook it according to this recipe. It’s done very quickly and you don’t have to wait several hours. You will need the following set of products:
- 2 chicken breasts;
- 100 g hard cheese;
- 4 onions;
- pepper + salt;
- water;
- vegetable oil;
- a little table and apple cider vinegar;
- mayonnaise (I always make it myself).
Cut the peeled onions into thin half rings. Mix natural apple cider vinegar (4 tbsp) and table vinegar (2 tbsp) with water (200 ml). Salt the marinade, pour it over the onions and set aside for half an hour.
Cut the breast lengthwise so that you get 4 equal-sized pieces. Cover the meat with cling film and beat lightly. Next, pepper and add salt to each piece on both sides. Then transfer the white meat into a greased baking dish. Place pickled onions on top and pour mayonnaise on top. We grate the cheese on a coarse grater and sprinkle it on our dish.
Preheat the oven to 180 degrees and place the mold in it. You need to bake this delicacy for about 40 minutes. By the end of cooking, the aroma will fill not only your apartment, but the entire entrance. And the neighbors will rack their brains, trying to guess what you are cooking there.
Chicken breast in a slow cooker with honey mustard marinade
Chicken breast marinated in a slow cooker is a tasty and dietary dish. Cooking in mustard marinade is very simple and does not take much time. For the marinade you will need mustard, honey and olive oil, which you always have on hand in the kitchen.
Number of servings: 4.
Cooking time: 1 hour.
Calorie content: 113 kcal per 100 g.
Ingredients for cooking:
- 2 chicken breasts;
- 2 tsp honey
- 3 tbsp. olive oil;
- 4 garlic cloves;
- 1 tsp salts;
- 2 tsp table mustard;
- chicken spices to taste.
Cooking process:
- Rinse the chicken breast, pat dry, and make cuts with a sharp knife.
- Peel the garlic cloves and cut into thin slices. We distribute the plates along the cuts.
- Mix honey, olive oil with mustard, salt and any spices for the chicken. Generously rub the fillet with the resulting mixture. Wrap in foil and leave the chicken fillet in the honey and mustard marinade to marinate for half an hour to 4 hours.
To obtain more juicy meat, it is better to transfer the breast to a baking bag for baking. At the same time, the multicooker bowl will remain clean.
- Place the marinated meat in mustard marinade in a multicooker and bake for about 60 minutes on the “Baking” mode.
- Cut the finished bird into portions and serve with fresh vegetables or salad. The meat is delicious both hot and cold.
