Marinated Chicken Recipe. How to marinate a whole chicken for the oven

Ask a professional chef how he cooks any meat. Believe me, he will definitely say that the meat should be marinated. This is necessary to get a more pronounced, bright and original taste. In addition, after pickling, the fibers become softer, the dish is more tender and juicier.

There are several rules for marinating chicken for the oven. By following them, you will always get a great dish as a result.

The duration of pickling depends on the weight of the carcass. If you plan to bake the whole carcass, do not be too lazy to marinate it the night before. If you have wings or breast for dinner, you can leave them in the sauce for an hour. For thighs, more time is needed - from 2 to 4 hours.

Stop marinating chicken for the oven in mayonnaise! With this simple and so successful, at first glance, ingredient, you completely kill its individual taste, which turns out to be the same every time. Moreover, mayonnaise contains acetic acid, which, when baked, stiffens the fibers, and they begin to taste bitter.

• Keep the meat in the refrigerator if the marinating time is more 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 more types of spices with vegetable oil, bathe the meat in this composition and leave for a couple of hours. Depending on the seasonings you choose, choose the oil. For example, olive goes well with basil and paprika, sunflower with hot spices, and corn is universal, suitable for all types of pickling.
• 
  Give up salt! Each chicken marinade recipe in the oven suggests the presence of salt. It just needs to be added correctly. Do not salt the meat before a long marinade, it is better to add salt 10 minutes before you plan to send the carcass to the oven. Otherwise, the dish will turn out tough and dry.

Choosing spices

What spices for chicken in the oven should be used, 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 gives the dish a sharpness, so it is used “dosed” 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 taste, or you can use their original mix. 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 oven-dried marinated chicken, especially if you plan on grilling it. Curry is not a simple herb, but a rich combination of spices: cumin, nutmeg, mustard, hot pepper, coriander.
• Nutmeg - stop your choice if you plan to cook chicken with cheese and mushrooms. This spice brightly saturates the taste of dishes with dairy components; not a single gourmet dish can do without it if it contains cream and potatoes.
• Turmeric is a spice with a special taste that is highly valued in India. For us, it is more than unusual, so putting turmeric in the marinade is worth a small amount. But for chicken in the oven, it will be the perfect solution, as it will give the dish not only an interesting taste, but also a bright golden crust.

Marinade recipes for cooking chicken in the oven

The recipes that we offer are used for preparing individual parts of the chicken and are designed for 500 grams of chicken.

Soy honey

Ingredients:

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

We mix all the ingredients and marinate the chicken in the resulting sauce for 4-5 hours.

During marinating, the meat acquires a rich honey flavor and a noble brownish hue.

Remove the chicken pieces from the marinade and bake them in the oven for 30 minutes. A great dish is ready!

Spicy sweet Asian

With this oven-roasted chicken marinade recipe, you can appreciate the magical taste based on the contrast of sweetness and spiciness!

Ingredients:

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

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

Prepared pieces of chicken are coated with the resulting marinade and left for about one and a half to two hours, and then sent to bake in the oven. Thirty minutes later, the dish is ready.

Universal (fast)

A great way for those who do not want to spend a lot of time cooking. With this recipe, you will cook delicious chicken very quickly by marinating it at room temperature for 15-20 minutes.

The composition of the quick marinade for chicken in the oven:

• Three tablespoons of lemon juice;
• 40 g of mild mustard;
• Four tablespoons olive oil;
• A pinch of Provence herbs of your choice
• Black ground pepper on the tip of a knife.

Chicken pieces should be mixed with sauce in a plastic bag and left to marinate.

After that, you will need another 15-20 minutes to bake marinated pieces on the grill or in the oven.

Kefir

Chicken dishes in kefir marinade in the oven are deliciously tender and juicy. You will certainly appreciate how the notes of basil will sound in a new way against the background of delicate kefir!

Ingredients:

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

Mix all these components, pour the pieces of poultry with the resulting marinade and send them to the refrigerator for about 8-10 hours.

The baking time will be about 30-40 minutes, while you need to ensure that the marinade completely covers the pieces of meat.

With honey and mustard

Ingredients:

• 1 st. a spoonful of mild mustard;
• 5 st. spoons of honey, melted in the bath;
• Two cloves of minced garlic;
• Juice squeezed from half a lemon;
• A little salt and black pepper to your liking.

The resulting mixture should be coated with portioned pieces of poultry and left to marinate for about 2 hours at room temperature.

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

Put all ingredients in a bowl and mix well. Wash the chicken thoroughly, dry it with a paper towel and massage it heartily from the inside and out with the marinade. We put it in a dish, tighten it with a film and send the chicken to rest in the refrigerator, it can be for an hour, or it can be all night, as you can.

Interestingly, the first time marinade was used was by the ancient Romans. Like today, the marinade made it possible to soften the meat and give it a more delicate taste. In ancient times, the usual marinade was used. sea ​​water. The meat was marinated in it for several hours. Apparently, the effect justified itself, since the meat dishes of those times are still described in cookbooks.

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

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

Many people think that only meat from which it is planned to cook barbecue needs a marinade. However, you can enrich the taste of meat not only in cases of hiking in nature, but also on everyday days, when you also want to enjoy fragrant and rich-tasting meat. An important fact is that it takes much less time to cook marinated meat. The combination of spices and herbs allows each time to give the meat a unique and inimitable taste.

Food preparation

As mentioned above, not every ingredient that is commonly used to marinate meat is suitable for preparing marinade for tender chicken. Too harsh components can "kill" the natural taste of the bird. Great action turns out tomato juice, adjika. The ingredients can be ginger, soy sauce, lemon juice, and even Exotic fruits- kiwi, orange.

Chicken marinade recipes:

Recipe 1. Marinade for grilled chicken

Many may wonder why it is actually necessary to marinate grilled chicken. After all, it is enough to rub it with garlic, salt, black pepper and send it to the oven until a golden crust forms. The result will be amazing, however, if you do not overexpose the chicken on fire, which will dry out the meat. However, this opinion is erroneous. Why enjoy one taste every time, if there is an opportunity to experiment and cook a new grilled chicken with an unsurpassed taste every time?

Required Ingredients:

Fresh ginger - 4 cm;

Apple cider vinegar - 2 tablespoons;

Honey - 3 tablespoons;

Sesame oil - 1 tbsp;

Lemon juice - tbsp;

Garlic - 4 teeth;

Sesame seeds - 1 tbsp

Cooking method:

Preparing a marinade is not difficult. It is enough to mix all the ingredients in a vessel.

We crush the garlic with a garlic press. Rub the peeled ginger on a fine grater. We heat the honey in a water bath, add all the ingredients here. Often, when marinating meat, special bags with a lock are used, which allows you to thoroughly mix the marinade components with meat. We use such a package in this case. We put the marinade in the bag, we also put the chicken for the grill here. We carefully coat the chicken, leaving it in the bag, send it to the refrigerator for about 2 hours. Before sending the meat to the oven, you need to salt it, and at the end sprinkle with sesame seeds.

Recipe 2. Grape juice marinade for chicken in the oven

Enough interesting recipe marinade, which gives the meat an unimaginable flavor.

Required Ingredients:

Water - 2 glasses;

Lemon acid½ tsp;

Carnation - 4 pcs.;

Grape juice - 2 glasses;

Peppercorns - 5 pcs.;

Sugar - 1 tablespoon;

Salt.

Cooking method:

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

Recipe 3. Lemon marinade for chicken

Sour cream and mayonnaise are also actively used in the preparation of marinade for chicken.

Required Ingredients:

Sour cream - 3 tablespoons;

Garlic - 5 teeth;

Vegetable oil - 2 tablespoons;

Lemon juice - 4 tablespoons;

Turmeric - ½ tsp;

Nutmeg - ½ tsp;

Paprika - ½ tsp;

Salt.

Cooking method:

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

Recipe 4. Cheese marinade for chicken

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

Required Ingredients:

Mayonnaise - 2 tablespoons;

Garlic - 4 teeth;

Processed cheese - 150 g;

Honey - 1 tsp;

Soy sauce - 2 tablespoons;

Nutmeg ½ tsp

Cooking method:

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

Recipe 5. Pineapple chicken marinade

You can prepare such a marinade for meat intended for holiday table. The intoxicating aroma will definitely match the solemn event.

Ingredients:

Chopped pineapple - 100 g;

Ground ginger ½ tsp;

Apple cider vinegar - 3 tablespoons;

Honey -3 tablespoons;

Soy sauce - 3 tablespoons;

Garlic - 2 tooth.

Cooking:

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

The use of greens in chicken marinade can significantly enrich the taste of meat. However, you should not chop the greens; when cooking, it is quite difficult to clean the meat from small adherent leaves. And while cooking fresh herbs blackens and spoils the appearance of the dish.

1. Soy-honey.
2. Mix a tablespoon of soy sauce with two tablespoons of melted honey and three tablespoons of vegetable oil. Add half a teaspoon of coriander and basil, a little black pepper to the marinade, mix. Marinate the meat in the composition, and if you bake it in a form and with potatoes, fill it with it before sending it to the oven. Thanks to honey, the chicken will gain golden color and sweet taste
3. Asian spicy.
4. Mix a tablespoon of olive oil and salt, add 2 tablespoons of sugar and the juice of half a lemon. Pass through the press 5 cloves of garlic, add to the marinade. Peel a 4 cm long ginger root, cut and send 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!
5. Wine-mustard.
6. 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, half a spoonful of black pepper. Wine and vinegar will make the meat incredibly tender and soft, and mustard will give an original taste.
7. Lemon spicy.
8. 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, a pinch of salt. Lemon and rosemary will create an amazing aroma of the finished dish.
9. Original kefir.
10. Use 2 cups of low-fat kefir, 4 cloves of garlic, juice of half a lemon. Add a spoon hot sauce Tabasco, half a spoonful of thyme and black pepper, chop half an onion. At the end put 2 spoons of salt
11. Marinade "Delicious"
12. • Ginger root - 1 tablespoon already grated
    • Garlic - 4-5 cloves
    • Curry - 1 teaspoon
    • Turmeric - 0.5 teaspoon
    • Nutmeg - 0.5 teaspoon
    • Ground white pepper - 0.5 teaspoon
    • Salt - 1 teaspoon
    • Vegetable oil - 5 tablespoons
    • Sour cream - a quarter cup
    • Juice of half a lemon (small)

Good day! However, I missed the chicken in the oven. In the summer, in the heat, I didn’t really want to bake it, but now, when it’s slush and mud on the street, I immediately wanted to make it, but such that it pleases the eye and tastes delicious, juicy and with a delicious crispy crust.

How do you look at it? I think it's positive. Today I will try to tell you about all the nuances and secrets of cooking, so that you can then easily make it on any dinner table or for a holiday.

The article is devoted to the most famous and popular cooking methods, but there are other ways, such as roasting chicken in a jar, on a skewer, which I found yesterday in this article https://karamellka.ru/recept-kuricy-v-duxovke. html

Our Russian people love chicken meat, because it has much less fat than other types of meat. It is prepared quickly and costs an order of magnitude cheaper than pork or beef. Moreover, absolutely everyone loves chicken meat, and even those who are on diets.

I would like to note right away that you need to know some subtleties in order for this dish to turn out exactly the way you are used to seeing it in stores and grills. Namely, remember that you need to choose chicken meat on the shelves, having certain knowledge:

1. Carcass quality whole chicken easier to identify than cut into pieces. Choose one, and prefer the chicken in the package, because it is less susceptible to bacteria from the environment.

2. If you see punctures on the chicken, then refrain from buying, this indicates that it was filled with injections.

3. Check the elasticity of the meat. Press on the raw carcass, if the fibers have not taken their former shape, then the chicken in front of you is not the first freshness.

4. Appearance: bruises and feathers will indicate a violation of the processing technology.

Well, we figured out how to choose a chicken in a store or market, now let's learn how to cook according to this step-by-step description.

We will need:

• Chicken - 1 pc. (2 kg)
• Salt - to taste
• Ground black pepper - to taste
• Mustard - 3 tsp
• Adjika - 3 tsp
• Sunflower oil - 30 g
• Lemon - 1 pc.
• Sugar - 1 tsp

Cooking method:

1. First of all, rinse the young chicken in water. Then dry it with paper towels.

2. Make a fragrant marinade, which will help make the chicken juicy and with the same crust that everyone loves so much. To do this, mix mustard, adjika, sugar and vegetable sunflower oil in a cup. Also here you will need a lemon, namely its juice. Squeeze out 1/2 of the lemon.

3. And cut the rest of the half into rings, try to do it with a sharp knife and as thin as possible.

4. Sprinkle the chicken carcass with pepper and, of course, finely ground salt.

5. After that, all the fun begins, coat the chicken with a specially prepared sauce, the aroma will go just amazing. I love this job!

Inside the carcass, add the plastic half of one lemon.

6. Now take the foil and roll the paws and wings with it, this is done so that the taste of the finished dish does not deteriorate, these parts can easily burn in the oven. Tie with thread to secure.

7. Place the chicken on a baking sheet and bake in the oven at a temperature of 180-200 degrees for 30 minutes, and then take it out and coat it again with the juice that stood out during the frying process. Pour gently with a spoon. Bake after another 40 minutes.

8. To get a crust, turn on the Grill mode and fry for 15 minutes. Then take it out of the oven and check the readiness of the meat, pierce it with a knife, if there are no traces of blood, then everything is ready. Call to the table to try. For a side dish, use any vegetable dish, for example, or

Oven baked chicken with lemon - step by step recipe with photo

Another incomparable cooking option, it is completely different and different from the previous one. It also turns out very beautiful and tasty, because the composition will be a little different, a sprig of rosemary and garlic will do their job. I recommend you try it and write your review at the bottom of this article.

We will need:

• chicken - about 2 kg
• olive oil - 1 tbsp
• garlic - 2 cloves
• sprig of rosemary - 1 pc.
• lemon - 1 pc.
• pepper

Cooking method:

1. Take a fresh carcass and in order for it to better absorb the aroma of all the spices, grease it with olive oil.

2. Add ground pepper and rub it over the entire surface of the chicken meat. And then salt all parts of the carcass. Inside, put a sprig of rosemary, peeled garlic cloves and lemon. Cut the lemon into two halves.

3. Tie the legs into a bow with a thread.

4. And then move the carcass to a glass leaf lubricated with any oil, you can even take olive oil. Bake at a temperature of 180 - 200 degrees for about 1-1.5 hours.

Video on how to cook chicken at home

If you watch this video, you will immediately whet your appetite, run to the store and immediately fry this treasure. Moreover, in this form, in order not to repeat, the chicken will not be fried in the oven as a whole, but cut into pieces. The main secret here is that the chicken is very juicy, but due to what you watch this video:

Chicken recipe in a bag for roasting with garlic and mayonnaise

To be honest, in most cases I make chicken in a bag or baking sleeve. I like this method the most, it is my favorite, so to speak.

We will need:

• chicken - 1 pc.
• salt and pepper to taste
• seasoning Maggi or Knorr - a bag
• garlic - 4 cloves
• mayonnaise - 4-5 tbsp
• baking bag - 1 pc.

Cooking method:

1. Cut along the chicken breast with a knife, making a hole like this. Then take a fork and pierce the shins with it, do this in several places.

2. Then, using Maggi or Knorr seasoning, you can also use special bags with spices and seasonings for chicken, sprinkle and rub the whole carcass with them. Salt and pepper.

Then, in a separate bowl, pass the garlic through a garlic press or finely chop it with a knife. Add mayonnaise to it and stir thoroughly so that the garlic smell appears. After that, coat the chicken with this sauce.

If you do not want to use mayonnaise, then you can simply not add it, but it will turn out better and more tender with it.

3. Then place the finished dish in a baking bag. Tie the ends of the bag with threads or use a special fixative. In several places, the package will need to be pierced with a fork or knife. Send to the oven to bake for 40-50 minutes at a temperature of 200 degrees. Bon appetit!

Chicken with apples in a baking sleeve

This dish in the sleeve for baking is not a little worse. For a variety of tastes, you can fry it with apples or, for example, put round potatoes.

We will need:

• medium-sized chicken broller - 1 pc.
• salt and pepper to taste
• apple - 2 pcs.

Cooking method:

1. First, marinate the chicken, there are a lot of marinades, by the way, you can take any as a basis, remember, we have already done such for, there is such a variety that you can choose any. Well, can you go in a simple way and rub it with regular pepper and salt.

3. So that the apples do not fall out during cooking, sew with ordinary threads or connect with toothpicks.

4. Place in a baking sleeve, tie the edges. Now place the carcass in a preheated oven to 180 degrees and bake for 1-1.5 hours. Bon appetit!

Very juicy salted chicken

Believe it or not, this is possible. Prepared on a salt crust, and absolutely no other ingredients are required. One, two and you're done! The easiest cooking method you can imagine.

We will need:

• chicken - 1 pc.
• coarse salt - 1 kg

Cooking method:

1. Pour a packet of salt onto a baking sheet and flatten with your hands to get smooth surface without slides.

2. Salt the chicken additionally and do not need to pepper. Just put it on the salt and the chicken itself will take in and absorb as much as it needs.

3. Place in a preheated oven at 180 degrees and bake for 50-60 minutes.

4. And here she is, our beauty, completely ready for use. Bon appetit!

Chicken with potatoes in foil baked in the oven

This option is for those who like to eat denser and more satisfying. Fry the chicken together with potatoes, and the chicken in this case it is better to chop it into pieces, or at least into parts, that is, not to fry it whole, so that it is more convenient to wrap it in foil.

We will need:

• chicken - 1 pc.
• salt and pepper to taste
• onion - 1 pc.
• garlic - 1 pc.
• favorite spices for chicken - 1 sachet or to taste
• potatoes - 1 kg

Cooking method:

1. First of all, marinate the chicken meat. To do this, mix mayonnaise with onion cut into half rings and chopped garlic, add salt and pepper, as well as seasonings (for example, suneli hops or paprika, curry) and spices. Stir. Place the chicken pieces in this marinade. Leave to marinate for at least 1 hour in a cool place.

I remind you that you can see the coolest marinades for cooking chicken meat

2. Peel the potatoes and cut into thin slices, the thickness of the pieces is 3-4 mm. Take a sheet of foil and place the potatoes on it first. Salt and pepper. It will be such a kind of potato pillow. Next, spread the meat with onions.

3. Wrap the food in foil so that the juice cannot flow out when frying. Put this bag on a baking sheet and bake in the oven for 1 hour at a temperature of 200 degrees. To form a crust on the chicken, you need to slightly open the foil at the end of 20 minutes.

4. Such a miracle happened. Ready and delicious dinner ready. Call everyone to the table. Bon appetit!

Cooking a delicious marinade for baking chicken in the oven

Well, that's all for today. Bake chicken with a golden crust to the delight of everyone. With or without reason, eat to your health! Write comments on this post, share your opinion, and see you soon. Bye-bye everyone!

Experienced housewives have developed a lot of recipes that allow you to marinate chicken at home. You can talk forever about the features of preparing this dish, but we decided to present you with a golden collection of marinade recipes. After all, as you know, it is the basis of the taste of the final product. It is important that the meat is not only juicy, but also soft, fragrant. From preparation to the end of cooking, it is necessary to monitor the proportions of spices and main components.

Like any other business, pickling chicken includes a number of specific features that must be considered. Let's bring important tips, they will help you in preparing a delicious marinade.

1. The duration of the procedure depends on the initial size of the chicken. For example, wings and breast should be soaked in the sauce for about 2-3 hours, while thighs will take 3-4 hours to cook. In cases where the whole carcass is baked, the exposure time increases to 8-10 hours. If possible, any part of the bird's body is best soaked overnight.
2. Experienced chefs do not recommend pickling chicken in mayonnaise sauce, as it completely kills the taste of the dish. In addition, the marinade based on this product contains vinegar essence. When baked, it makes the fibers stiff, as a result of which they begin to give off bitterness.
3. After rubbing the chicken with the marinade, send the meat to the refrigerator. Cold has a much better effect on the soaking process, but the duration of the procedure should be increased by 30-60 minutes. At room temperature, only the breast and wings should be marinated.
4. The most simple and fast way marinating chicken is considered to be the use of spices mixed with oil. Combine several options for dried herbs into one composition, add olive, corn or vegetable oil, rub the carcass or its individual parts with the resulting mixture. After a couple of hours, send the dish to the oven for final cooking.
5. Pay close attention to adding salt. Of course, it is included in every type of marinade, but the sequence must be followed. Add crushed sea ​​salt a quarter of an hour before sending the chicken to the oven. If you mix the product right away, the meat will become dry and tough.
6. The average carcass (purchased) weighs about 1.3-1.7 kg. Bake it for 1.5 hours at a temperature of 180-200 degrees. The structure of the meat will tell you about the readiness of the product: pierce the thigh with a fork, evaluate the color of the leaked liquid. If it is light - the chicken is ready, in cases where the shade is closer to red - wait another 20-30 minutes.
7. To get the most juicy and flavorful chicken, keep an eye on it at all stages of cooking. Baste the meat with the juices that come out during baking. Carry out such manipulations after 30-40 minutes after the start of cooking (sending to the oven). In the end, the product will acquire a golden crust, which will be pleasantly crunchy on the teeth.
8. To cook the carcass in its own juice, it is better to use special baking bags, food foil or a form that does not exceed the volume of the chicken in size. As it flows out, the heated liquid will begin to envelop the meat, making it tender and juicy.
9. If you decide to bake chicken with a side dish, do not forget to stir it too. At the same time, during the release of juice, distribute the liquid throughout the dish. As for the location of the garnish, place it on top of or next to the carcass. As an addition to meat, potatoes, broccoli, eggplant, etc. are usually used.
10. As can be understood from the above, it is chicken juice that makes the dish tender and soft. When baking chicken in food foil, make sure that the carcass is tightly wrapped. At the same time, place the chicken with the seams up, avoiding the leakage of the composition.

How to choose spices

The spices used play an important role in the preparation of marinade for chicken. Choose the components you like, feel free to use them in moderation.

1. Turmeric. For the most part, the product is distributed in Eastern countries, but he also found his consumer in Russia. Spices give the dish an exquisite taste, but turmeric should be used in small quantities. In addition to the bright aroma, the chicken will acquire a golden crust.
2. Pepper. You can add both ground black and chili pepper to the marinade. The first option is considered universal, it is added to almost every dish. The second is more capricious, spicy, it must be used in doses, giving the meat a Mexican touch.
3. Fragrant herbs. Spices of this kind include thyme, sage, mint, marjoram, rosemary, basil. If desired, it is allowed to use herbs as an independent product or mix them together, creating a unique mix. If you're creating your own composition, consider adding dried ginger or coriander as well.
4. Nutmeg. Housewives successfully add seasoning when they complement the chicken with potatoes and mushrooms. It is these products that go well with nutmeg and tender cream sauce in which mushrooms are cooked.
5. Curry. The option is suitable for marinating chicken on the grill or in the oven. Curry is not a homogeneous component, but a bright mixture. The seasoning includes cumin, mustard, nutmeg, coriander, and red/chili peppers. For this reason, it is recommended to read the label regarding the amount to be used before starting preparation.

How to marinate chicken

Regardless of the method of preparing the marinade, choose the option of roasting chicken. The most common is the use of foil, a baking sleeve, a special shape.

Marinade with lemon zest

• chicken - 1 pc.
• lemon - 2 pcs.
• thyme
• ground black pepper

1. Remove the zest from the first lemon, make 6-8 deep holes in the second fruit with a knife so that the juice comes out.
2. Wash the chicken in cold, preferably melted water, and pat dry with paper towels or towels.
3. Grate the peel of the first lemon on a grater with a fine section, add thyme, salt and black pepper to it, mix. Lubricate the resulting composition of the chicken carcass both inside and out.
4. Place in the belly the lemon in which you have made holes with a knife. Sew the chicken with string to keep the juices from leaking out while cooking.
5. Preheat the oven to 190-200 degrees, place the chicken in a roasting bag, send for 1 hour 20 minutes before the final cooking.
6. During the entire cooking process, do not remove the chicken from the baking sleeve. If you decide to bake it in a glass form, spray the carcass with lemon juice, which will begin to stand out during the heat treatment.
7. Continue cooking until the chicken has a distinct golden hue.

Important! If you do not want the final product to have a characteristic citrus flavor, do not rub the carcass with lemon zest. At the same time, put half a citrus inside, and not a whole fruit.

Soy sauce marinade

• soy sauce - 35 ml.
• liquid honey - 75 gr.
• corn or vegetable oil - 110 ml.
• coriander - 1 gr.
• basil - 1 gr.
• black pepper - on the tip of a knife

1. Pour the soy sauce into a deep bowl, heat the honey in the microwave and send it to the container. Add natural oil, add spices, mix.
2. wash chicken carcass, dry it with a towel, rub with marinade. In cases where you cook chicken in a special form, make 2 times more marinade to pour over meat during baking.
3. Without preheating the oven, send the product to cook for 1.5-2 hours at a temperature of 180-190 degrees. If desired, you can pierce holes with a fork in the breast and thighs of the carcass.

Sour cream marinade

• sour cream (fat content 20-25%) - 110 gr.
• olive or corn oil - 40 ml.
• chicken - 1 pc. (1.3-1.5 kg.)
• salt - to taste
• spices - optional

1. Mix fat sour cream, spices, natural oil and salt into a homogeneous mixture.
2. Rub the chicken carcass with the resulting mass, place it in a baking bag, make 4-5 holes with a sewing needle.
3. Preheat the oven, send the product to bake for 1 hour 15-20 minutes. Turn the carcass periodically so that it bakes evenly.
4. After the expiration date, do not rush to remove the meat from the oven, let it brew for about a quarter of an hour. Serve with baked potatoes and greenery.

Marinade with garlic

• garlic - 7 teeth
• chicken - 1 pc.
• sour cream or mayonnaise (fat content 20-30%) - 120 gr.
• paprika - 3 gr.
• curry powder - 2 gr.
• salt and pepper - to taste

1. Pass 4 cloves of garlic through a press, combine it with paprika, curry, pepper and salt. Rub the chicken with the resulting composition, refrigerate for 1 hour.
2. Cut the remaining 3 garlic cloves into thin slices, place inside the chicken and sew up the carcass. Wrap the meat in foil and place seam side up on a baking sheet.
3. Preheat the oven, bake at 200 degrees for 1 hour. After the specified period, turn off the stove, leave the chicken in the oven for another half hour.

It is not difficult to prepare chicken marinade if you have sufficient knowledge regarding technology. Bake the carcass at a temperature of 190-200 degrees, experiment with spices. Consider soy sauce, garlic, sour cream, or lemon zest.

Video: how to cook delicious chicken in the oven

The most affordable and easy-to-cook meat is chicken. It is also good because it leaves a huge scope for culinary fantasy and creativity. And a special freedom is observed when a person plans to have a marinated chicken in the oven for dinner. Fillings for poultry can be made from almost any component. And each option absolutely guarantees a successful result - juicy, fragrant and unusually tasty decoration table.

Lemon Variations

Any hostess even without knowledge exact recipe make a chicken marinade with mayonnaise. However, just smearing a bird with it is not very interesting, although in the end it will not deceive anyone's expectations. Therefore, we suggest that all cooks try out this composition: push a medium-sized garlic head through a press, squeeze lemon into garlic, pour a glass of low-fat mayonnaise and a spoonful of not spicy, but spicy mustard. The marinade is salted, peppered and flavored with crushed bay leaves. The carcass is poured (smeared) with it and hides for the night in the cool. The next day you will have a great marinated chicken - in the oven or on the grill. Filling can also be used if you want to deliciously cook individual bird “spare parts”. In the oven, a carcass of one and a half kilos will reach the condition in 50 minutes at a relatively low temperature of 180 degrees.

Honey and tomatoes

Chicken marinade with honey is very popular among cooks. Moreover, you can combine the main ingredient with a variety of additional ones. The only obstacle to creativity may be an allergy to bee products from someone who will participate in the feast. Highly delicious marinade for chicken it will turn out if you combine honey, tomato paste and mayonnaise in a ratio of 1: 1: 2. Of the seasonings, pepper with salt and a little garlic are required, the rest - to the taste of the cook. The carcass is carefully rubbed with a mixture and left in the refrigerator for an hour. Very tasty, and convenient if you don't have much time left. The bird is baked for about an hour, until, when pricked, a clear, rather than pink, juice begins to stand out.

Quick marinade

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

Mustard and honey

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

Ginger garlic marinade

Opponents of boring cooking and supporters of culinary experiments can try out a marinade for roasting chicken based on white wine. You will need a whole bottle of it, but in such a responsible business it is better not to save. Grated ginger and garlic are put into the wine (their amount depends on your attitude to this component; you will have to try the marinade, and most importantly, do not get carried away), freshly ground pepper and a couple of tablespoons of olive oil. In such a medium-sized mixture, the carcass should stand for four hours. During this time, it must be turned over at least three times for uniform pickling. When you consider that the carcass has lain enough in the composition, it is coated with the same oil and baked (poured periodically with juice) for a little over an hour.

mojo marinade

Proposed by Latin Americans, especially popular in Cuba. Suitable not only for a whole carcass, but also for any of its parts, any other meat, and even for seafood. One of the recipe options for preparing chicken in an orange marinade. For pouring, onion is finely chopped; in this regard, the sauce is quite democratic: you can chop onions, you can - shallots, onions will also not be out of harmony. Pour into the onion slices:

• half a glass of orange juice;
• two tablespoons of lime juice (it is undesirable to replace lemon);
• the same amount of olive oil (you can take any other vegetable, but not flavored) and soy sauce;
• quite a bit of Tabasco;
• plus chopped a couple of cloves of garlic, half a teaspoon of oregano and cumin, a quarter - cayenne pepper, salt and pepper.

In this composition, the carcass is aged for a day. If you show patience, then after baking the chicken in the marinade in the oven will take on a glazed look and will be simply deadly fragrant. However, it will acquire a worthy appearance even after two hours of pickling. But such a stunning smell during this time cannot be achieved.

Greek chicken

Highly interesting option invented in sunny Greece- and this despite the fact that this delicious marinade for chicken does not contain any particularly complex components. The only thing that is seriously worth attending to is the search for natural, without any additives, yogurt. You will need a glass of it - this amount is enough for a two-kilogram carcass. You will need to remove the (very thin!) zest from the lemon, peel off the white layer and squeeze the juice, making sure that the grains do not choke - they add extra bitterness. Lemon pomace is discarded and everything else is combined with yogurt. Half a large spoonful of dried oregano, black pepper (to taste), finely chopped parsley (a small bunch) and four garlic cloves are poured there. The composition is well mixed, the chicken (or its pieces) is smeared with it and sent to the refrigerator - at least for an hour, but no longer than for a day.

Honey Soy Marinade

For the most part, the bird is marinated before placing it in the oven. However, in the case of using honey and soy sauce, this is not necessary: ​​the chicken is obtained in a primitive stew just as well. You can, again, take not a whole carcass, but your favorite parts of it. If you have a whole bird, then before marinating it should be already chopped chicken. Marinade: soy sauce, honey, garlic, favorite herbs and regular onion. It is better to cut it into rings: if you decide to stew the bird later, it will add additional flavor to the gravy. Three tablespoons of natural liquid honey are poured into 0.5 cups of sauce and kneaded until completely dissolved. A bunch of greens is also finely crumbled there and a couple of garlic cloves are pressed through. Chicken pieces are laid in the marinade and left in the refrigerator for at least two hours. If you really like the soy flavor - then at night. Do not stand longer - the meat will have an overly sharp aftertaste. Further actions- optional: you can bake in the oven, pouring the marinade periodically, you can fry and stew, using the marinade as a base for gravy.

orange chicken

Among the recipes we shared in this article, one variant of the marinade (Cuban) has already been mentioned, which includes orange juice. However, that sauce suggested subsequent baking. And now we will tell you how the stewed chicken in an orange marinade is prepared, and the pouring does without any “foreign” additions. Calculation of components: four medium oranges and a teaspoon of paprika per kilogram of chicken (other spices are up to you, but this one is required). The bird is salted and peppered; peel is removed from three citrus fruits and the juice is squeezed out. They are mixed with paprika and three tablespoons of vegetable oil; chicken is coated with this mixture and placed under load in the refrigerator for half a day. It is advisable to occasionally turn marinated meat. Then the chicken is transferred to something thick-walled, for example, to a duckling, poured with marinade and stewed on the smallest fire for about half an hour. Before readiness, pre-selected seasonings are poured in and the juice of the left orange is squeezed out. Eat with pleasure!

How to marinate chicken for baking in the oven - a million recipes! We offer only proven options, because mixing everything together is completely wrong, balance is important! Try our chicken marinade. Marinades are designed for carcasses from 1 to 1.5 kg.

Chicken has been and remains the QUEEN of the festive table, since Soviet times to this day. Someone loves her for a ruddy crust, someone eats the white meat of the breast, someone legs. But we all love her! Even if you are on a diet, then chicken meat will not harm you, but rather will benefit you, due to the low calorie content. The chicken should be chosen with white delicate skin, and be sure to look at the date of production.

Shelf life of chilled chickens is five days

If the expiration date is not indicated, do not be too lazy to ask for the information of the seller, who is obliged to do this at your first request. On my personal experience verified that to save palatability meat is best chilled chicken if it is frozen, such a refined taste can no longer be achieved.

But if the chicken is already frozen, then you need to defrost it very gently, at room temperature, but in no case, not in hot water And not in the microwave!

By the way, if you haven't noticed yet, chicken is NOT PICKLED in onions, unlike pork and beef meat. The only exception is if you're making a chicken kebab marinade with vinegar. Then take onion rings and vinegar (at the rate of 2 tablespoons of 9% vinegar per 1.5 kg of chicken) and marinate, but not for the night, but only 2 hours. Otherwise, you risk overdrying the tender chicken meat. But in this article, I wanted to talk about marinades for roasting chicken in the oven with a whole carcass or carcass halves.

How long to marinate chicken?

Marinate the chicken from 1 hour to 8 hours. At the same time, if you marinate chicken for the night or for dinner in the morning, then it is best to cover it with cling film and put it in the refrigerator. So it will not wind up, but nevertheless it will marinate perfectly.

If you are marinating a chicken for more than 2 hours, then do not salt it immediately. Salt just before cooking. That is, when you take out the chicken in the morning, add salt and again carefully rub with marinade (now salty). Send to the oven. This way the meat stays juicy and the chicken never gets dry.

marinade for chicken

marinade for chicken - this is a mixture of spices, water, wine, kefir, sour cream, mayonnaise or vegetable oil (etc.), with which we must coat the chicken on all sides and let the marinade mixture soak the chicken meat. Marinate chicken usually at room temperature from 30 minutes to 2 hours.

Marinade for whole chicken in the oven

Marinade 1.

For a piquant taste, the chicken carcass needs to be marinated, you need to take a seasoning for grilled chicken or any other that you like more, 50g. vegetable oil, add two teaspoons of salt to it and mix thoroughly in a cup.

Marinade 2.

Very well combined with chicken crushed garlic and curry , you can experiment and include these ingredients in the marinade. After the mixture is ready, you can marinate the chicken, for which it must be left for one hour in the marinade at room temperature.

Marinade 3. Kefir.

For 1 cup of kefir 3.2% fat, take 3 cloves of garlic and 2 tablespoons of lemon juice. Salt 1 teaspoon and black ground pepper - 1/2 teaspoon. It would be nice to add seasoning "Provencal herbs" (2 pinches) or rosemary (2 pinches) or dried parsley (2-3 pinches).

Marinade 4. Tomato, sweet and sour.

Take 1 glass of tomato juice (attention, it is already salted! - a little less salt than I have according to the recipe), ground sweet paprika 1/2 teaspoon, ground black pepper 1/2 teaspoon, lemon juice - 2 table. spoons, sugar 1 table. spoon (or honey 1 dessert spoon), salt -1 teaspoon.

Replacement for tomato juice: 1 tablespoon tomato paste + 1 cup water + 1/2 teaspoon salt.

Marinade 5. Soy sauce.

Even if you don't really like soy sauce in in kind try this marinade! The chicken will turn out to be unusually tasty, the sauce perfectly soaks the carcass in 2 hours! It becomes ALL VERY TASTY!

We take 2 tablespoons of soy sauce, 1 teaspoon of mustard, 3-4 cloves of garlic, a pinch of salt (since soy sauce is already salty) and ground black pepper or (and even better!) seasoning with a mixture of peppers. A little olive or sunflower oil. Mix everything and rub the chicken well inside and out. Put in a container or other container and be sure to cover with a lid or cling film.

chicken in soy marinade will be AMAZING. To be honest, I don’t really like soy sauce, but I buy it exclusively for chicken!

After an hour, we put the chicken on a skewer (at the same time, you need to tie the legs and wings with ordinary sewing thread) or put it on a baking sheet greased with a small amount of vegetable oil. We set the temperature to 180-190 degrees and pour the marinade every 20 minutes so that a crispy crust forms and the chicken is juicy and not dry, which is very important for taste.

In an hour, the carcass will be well fried and ready to eat, but do not rush, take the pita bread and wrap the chicken in it, wait ten minutes for it to soak in the valuable juice that the chicken gives when cooked in the oven. All your chicken is ready, and now take a creamy garlic sauce with fresh chopped herbs, pour tomato juice, sprinkle some salt on it and enjoy your meal.