Marinade for chicken in the oven with a crust. Marinade for whole chicken in the oven - honey, garlic and other options

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 at work they were detained 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 aromatic 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 more than 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

A very interesting variant was 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 also 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!

To make baked chicken meat tender, juicy and have original taste, it must be properly prepared. We will reveal the secrets of how to marinate chicken, what spices to add, and also share several recipes.

How to marinate chicken for the oven: secrets

Chicken meat is well digestible, suitable for diet food, contains iron and essential amino acids. Baked chicken is a delicious, flavorful dish.

Sometimes you try to cook tender meat in your sleeve, but it turns out tough or dry. The reason is improper pickling.

So, how to marinate chicken for baking correctly. The main secrets are as follows:

1. Rub the meat with salt 15-20 minutes before cooking. Salt is known to promote the secretion of juices, which are best preserved in meat. Prolonged exposure to this spice makes the fibers stiff.
2. Do not add ingredients to the marinade that contain acetic acid. It is in mayonnaise. The acid makes the product hard, changes the taste of the meat itself and some spices.
3. Leave the whole chicken in the marinade for 12 hours. The breast and wings are saturated with sauce in 2 hours, the thighs in 3–3.5 hours.
4. To speed up the marination, do not refrigerate the meat, but keep it warm for no more than 2 hours, otherwise bacteria will multiply.
5. In order for the dish to acquire a special taste and smell, correctly combine vegetable oils and spices. Prepare hot sauce based on sunflower oil, paprika, rosemary and basil mix with olive oil, and corn oil is suitable for most herbs.

If you add ready-made seasonings to the chicken marinade, keep in mind that they contain salt. Cook a whole carcass - do not forget to grease it with sauce inside.

How to marinate chicken: spices

Spices give the meat an appetizing aroma and a pleasant aftertaste. Let's figure out which ones to add to the chicken marinade in the oven. The following spices are suitable:

• the standard mixture of spices for chicken is curry (the aroma of this spice spreads far beyond the kitchen);
• black pepper or paprika;
• if you like spicy dishes, add chili pepper;
• nutmeg, rosemary, cumin, coriander, ginger give the meat a piquant note;
• rub the chicken with turmeric: it is she who makes the crust golden and crispy;
• if you like the taste of basil, mint, sage or marjoram, feel free to cook chicken in your sleeve with these herbs.

It is important not to overdo it with spices. Throwing everything into the marinade at once is also not worth it. For tasty meat just add 2-4 favorite spices.

Experiment, combine different spices, or choose a tried-and-tested oven-roasted chicken recipe from the list below.

Marinade for chicken in the oven: recipes

If you want to bake an unforgettable chicken for dinner, use the following marinade recipes:

1. Pour 50 g of olive oil and 20 g of soy sauce into a container, add 2 tbsp. l. light honey. Add your favorite spices. Add pepper to taste.
2. Mix in equal proportions vegetable oil, lemon juice and soy sauce. Add 1 tsp. salt, 2 tsp. sugar, 0.5 tsp. ground pepper. Grind the ginger root (you will need 1 tablespoon) and the head of garlic.
3. Grate the meat with ground pepper (0.5 tsp), pour in 250 g of dry white wine, add 1 tbsp. l. apple cider vinegar, olive oil and mustard.
4. In 0.5 l of kefir, put a head of garlic passed through a garlic press, 1 tbsp. l. hot sauce, 2 tbsp. l. lime juice. Add half rings of a small onion, ground pepper to taste and 0.5 tsp. dried thyme. Mix everything thoroughly and apply on the meat.
5. You can quickly marinate the meat in olive or corn oil and lemon juice with the addition of 3 g of rosemary and ground pepper to taste.

Don't forget to salt the meat a few minutes before roasting. If you cook the chicken in the sleeve, then at the end open it and fry it on the grill for a delicious golden brown.

We hope these tips will help you prepare the most delicious chicken in the oven.

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.

The chicken was and still is the QUEEN holiday 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 tomato juice 1 cup (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.

Chicken can always be cooked in different ways, changing only the marinade. It can resemble Peking duck, be spicy and spicy, resemble barbecue or be sweet. You can experiment with marinating sauces endlessly! But what is the best way to marinate chicken for baking in the oven so that it turns out juicy and bakes very quickly? We present the best selection!

Marinade for chicken in the oven with vinegar

Vinegar not only gives the meat a pleasant sourness, but also makes the meat more tender, softening the fibers. If everything is done correctly, the proportions are observed, then the bird tastes like a barbecue, especially if you add an onion to the marinade.

For cooking you will need:

• Vinegar 9% - 4 tablespoons
• Water - 200 ml.
• Salt, pepper - to taste.
• Vegetable oil - 2 tbsp.
• Onion - one large head.
• Any spices to taste.

Mix water, vinegar, oil, spices, salt. We dip the chicken pieces into it (if you plan to bake the whole carcass, prepare the marinade 2 times more). For quick results, uniform impregnation of all pieces of meat, you can press down the meat with any oppression. The preparation time for baking is 3 hours, but you can safely leave it all night.

fans healthy lifestyle life can always replace ordinary store-bought vinegar with natural - apple or wine. You can also always increase its amount to make the sourness more pronounced. But, as practice shows, vinegar disappears during the baking process, leaving only a slight “reminder” of itself in the form of a pleasant aftertaste.

Honey Soy Sauce

Honey combined with soy sauce gives the meat a unique taste. After baking, the chicken has a golden caramel crust, and it is honey that gives it. In such a marinade, you can prepare wings, thighs, legs, and perfect way cooking - for open fire or grill.

Prepare:

• Honey (natural, flower) - 5 tbsp.
• Soy sauce - 100 ml.
• Salt, pepper - to taste.
• Any spices to taste - just one pinch.

Whole chicken in the oven: preparation

The first thing to do is to carefully examine the chicken in order to immediately detect if feathers suddenly remain on it. Usually they are on wings and legs. Remove them, and then grind the bird over a gas burner so that no fine fluff remains.

Remove all the innards from the chicken and the skin from its neck. Chicken butt is also best cut out, as is the fat surrounding it. It is important to do this because it can give the bird not the most pleasant smell and taste.

Marinade for chicken in the oven - the beauty of marinades

Often chicken is baked only by rubbing it with herbs, pepper, salt or special seasonings for it. Marinades are usually used either by advanced chefs or on special occasions. This method of preparation right approach guarantees juicy and tender meat at the exit, so you should marinate the chicken before baking every time! By alternating different marinades, each time you can put on the table a new dish with an original taste. Below are the ingredients needed for several types of marinade.

1. 2 teaspoons of sugar;
2. 1 teaspoon of salt;
3. juice of half a lemon;
4. juice of one lime;

1. 1 teaspoon of salt;
2. juice of one lemon;
3. 1 tablespoon of olive oil;
4. 1/2 teaspoon ground black pepper.

1. 1 tablespoon of mustard;
2. 1 glass of dry white wine;
3. 1 teaspoon of salt;
4. 1 tablespoon of olive oil;
5. 1/2 teaspoon ground black pepper.

1. three to four cloves of garlic;
2. juice of half a lemon;
3. 2 teaspoons of salt;
4. 1 teaspoon ground black pepper.

marinating chicken

Marinate the chicken for at least an hour, and as a maximum - a day. If you don't have much time to marinate, let the chicken rest on the counter at room temperature. If you are going to pickle it for a long time, put it in the refrigerator. With a small amount of marinade, it is sometimes better to turn the chicken over. Also stuff it well with garlic cloves.

Chicken stuffing

Pat the bird dry with paper towels before stuffing it. It is better not to add bread, couscous or rice as a filling, because due to the fact that they absorb juices, the meat is not very juicy. You can put an orange, apple, carrot, pear, celery or lemon in the chicken, as well as parsley sprigs, Bay leaf, thyme or rosemary. Citrus fruits are great at removing excess fat from chicken and adding a fresh flavor (see How to Stuff Chicken with Lemon). Fruits and vegetables are unlikely to be tasty, so they can be thrown away right away, but they will release steam during baking, so the chicken meat will come out very juicy. I repeat once again: vegetables stuffed inside the chicken are NOT eaten.

There is a wonderful recipe for Chicken Stuffed Liver (here is the recipe).

Whole chicken in the oven and chicken marinade in the oven

Vegetable pillow for chicken

Various vegetables can be laid out on a baking sheet:

It looks just great, and you can (and should) serve it directly with a vegetable side dish on the table. Unlike vegetables stuffed with chicken, these vegetables are edible and very tasty.

Roast chicken

Whole chicken is best baked in the oven at 205°C. For a typical bird weighing about 1.5 kg, it will take about 70-80 minutes in the oven. In some cases, this time may be a little more than necessary, so check that the bird does not burn. In the second half of this time, pour over the chicken with the juices collected from the bottom of the dish, this will help to obtain an even golden crust.

After removing the bird from the oven, do not cut it immediately, but cover it first and let it stand for ten minutes. By the way, the most tender chicken will turn out if you bake it in a glass dish a little larger than the bird itself. So it will be baked as if "in its own juice".

Baking a side dish with chicken

It will be very convenient to bake the chicken right away with a side dish for it, such as vegetables, fruits and root vegetables. Good fit in this case zucchini, potatoes, carrots, onions, turnips, pears, apples and garlic cloves. Zucchini with onions, carrots with turnips and potatoes, as well as apples and pears with sweet potatoes will be best combined. Choose according to your taste and preferences of household members.

Cut vegetables and fruits into medium-sized pieces, sprinkle them with pepper, dried herbs and salt, drizzle olive oil, mix and arrange in the form. Lay the chicken directly on the vegetables or between them. When you pour the juice over the chicken, stir the side dish occasionally. When the dish is ready, you will have a complete dinner for the whole family.

Gorgeous orange chicken in a sweet marinade

The chicken is first smeared with salt and pepper, then stuffed with garlic, pre-cut into pieces (we start over the entire surface of the chicken).

Rub the orange peel on the inside of the chicken.

For the filling, seedless grapes (300 grams) are mixed with 75 g of butter and fill the chicken with the filling. To prevent the filling from leaking out of the chicken, pinch with toothpicks.

The very last, grease the chicken carcass with butter and put in the oven.

In the oven, the chicken should be fried for 1 hour at a temperature of 200 degrees.

While the chicken is fried, prepare the sweet marinade:

• squeeze juice from 1/2 grapefruit
• second half of grapefruit cut into slices
• squeeze juice from 1 orange
• second orange cut into slices
• cut the remaining grapes in half

Now we mix everything, add honey and put on fire so that everything melts well and mixes. This sweet caramel gravy needs to be watered periodically (3-4 times).

Fantastic flavor, delicious chicken.

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MARINADES AND BAKING WHOLE CHICKEN.

All housewives have dishes in their everyday home menu that they cook from time to time when they don’t want to come up with something original. One of these dishes was the whole baked chicken in the oven for all of us. This is a win-win option, since few people do not like the amazing chicken aroma and taste, although there is nothing exotic in this bird. Both adults and children will be happy with the chicken cooked by mom. You still have to try, because the poultry meat should turn out juicy and ruddy, and not dry and raw at the bones.

1 tablespoon of olive oil;

2 teaspoons of sugar;

1 teaspoon of salt;

5-7 cloves of garlic, which must be passed through the press;

juice of half a lemon;

2 tablespoons of soy sauce;

a piece about 4 cm in size of fresh ginger root;

juice of one lime;

1/2 teaspoon ground black pepper.

1 teaspoon of salt;

1/2 teaspoon dried rosemary;

juice of one lemon;

1 tablespoon of olive oil;

1/2 teaspoon ground black pepper.

1 tablespoon apple cider or wine vinegar;

1 tablespoon of mustard;

1 glass of dry white wine;

1 teaspoon of salt;

1 tablespoon of olive oil;

1/2 teaspoon ground black pepper.

three to four cloves of garlic;

2 cups fat-free kefir;

juice of half a lemon;

half a medium-sized onion;

1/2 teaspoon dried thyme;

2 teaspoons of salt;

1 tablespoon hot sauce (Tabasco, for example);

pro-receptiki.ru

Tender chicken marinated in the oven: a step-by-step cooking recipe with a photo

The most affordable and easy-to-cook meat is chicken. It is also good because it leaves a huge scope for culinary imagination 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 - a juicy, fragrant and extremely tasty table decoration.

Any housewife, even without knowing the exact recipe, will build a marinade for chicken 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.

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. A delicious marinade for chicken 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.

Another rescue option for those who are threatened by the sudden arrival of guests (or at work they were detained 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. Marinated chicken in this way will stay in the oven for about an hour. In the process of baking, one must not forget to water it - with released juice or salted water.

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 aromatic 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.

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 more than an hour.

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:

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.

A very interesting option was 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 also 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.

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, your favorite herbs and regular onions. 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 - at will: you can bake in the oven, pouring marinade periodically, you can fry and stew, using the marinade as the basis for gravy.

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!

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Ways to marinate chicken for baking in the oven

There are so many ways to marinate chicken for roasting in the oven. Each hostess has her own secrets here, but you always want to conduct culinary experiments and try something new. After all, the chicken in the oven itself is a simple, but very tasty and solid dish. It can be prepared for a family dinner or for a large festive table.

Practice shows that most often the whole chicken is baked for the holidays. After all, it is simple and convenient, festive and beautiful. It should always be borne in mind that it is best to cook whole chilled rather than frozen carcasses. With this approach, the hostess can be sure that she will definitely succeed in the dish.

Important! Good marinade- this is the most important thing that determines the final taste of the finished chicken. They affect how juicy and tasty the meat will be. So, already at the stage of preparing the marinade, you should choose the right recipe and follow clear recommendations. It is recommended to marinate the chicken in the refrigerator for at least a few hours, or better, leave the tutu there for a day.

It often happens that the carcass is so large that the marinade does not completely cover it. In such a situation, it will be necessary to periodically turn the chicken over so that it is properly soaked from all sides. When the marinade is selected and the chicken is prepared, you need to choose a method of roasting. Today, for this, you can use not only a baking sheet, but also foil, special sleeves.

Ways to marinate whole chicken for roasting in the oven

• One cf. hen;
• Four cloves of garlic;
• 2 tbsp olive oils;
• 1 tbsp salts;
• Paprika and ground pepper of your own choice;

The chicken should be washed and dried using paper towels. The marinade is prepared on the basis of garlic passed through a press. Mix it with salt and other spices, then pour everything with olive oil and mix. Grate the inside of the carcass with part of the marinade, use the rest for the top of the carcass. The chicken should be marinated in such a marinade for at least an hour. You can also make chicken breast soup.

Then you can put it on a baking sheet with vegetable oil and go to the oven for an hour and a half. Prepare the dish before golden brown will be at a standard temperature of 180 degrees. According to this recipe, the meat will turn out tender, it will be easily separated from the bones.

Usually it doesn’t matter at all which method, how to marinate the chicken for baking in the oven, is chosen, you can cook it in foil, a sleeve, or in any other convenient way. The composition of this marinade contains lemon zest, which gives the dish piquancy.

• Hen;
• One lemon;
• Zest of one lemon;
• Thyme and black pepper, salt.

In a lemon, make up to 8 deep punctures with a thin knife. There it is necessary so that the juice from the fruit begins to flow out, but the fruit itself remains intact. Rinse the chicken and pat dry on a paper towel. Mix the lemon zest grated on a fine grater, add thyme, salt and pepper to it. Rub the dry chicken with this mixture on all sides, including the inside.

Now put a whole lemon in the abdomen. You can not sew up the hole, but for maximum juiciness it is recommended to do this. Bake such a chicken for an hour at 200 degrees. It is important during the cooking process to water the chicken with lemon juice, which will stand out when heat treatment product. Cook until the bird's crust becomes a pleasant golden hue. As a snack, Korean carrots are ideal: a recipe at home.

Advice! If you want the citrus notes in taste to be not very obvious, but you can not use lemon zest to rub the carcass. In such a situation, it will be enough to put an incised lemon inside the carcass itself.

This is perfect option how to marinate chicken for baking in the oven in the sleeve. To implement the recipe, you need a chicken carcass, three tablespoons of sour cream (you can take mayonnaise), olive oil, salt and spices at your own discretion.

The chicken will need to be rubbed inside and out with those dry spices that are selected, as well as salt. Then coat the bird with sour cream or mayonnaise on all sides. Put the whole prepared carcass in a baking bag. Make a few punctures in the bag so that the air comes out freely and the bag does not burst during the cooking process. Now cook the dish for about an hour in the oven at 200 degrees. Break the bag completely 15 minutes before the end of cooking so that the carcass becomes ruddy and beautiful.

To implement this recipe, two cloves of garlic, 4 tablespoons of sour cream or mayonnaise, a small spoonful of paprika and curry powder, as well as salt and regular pepper are taken. Pass half of the garlic through a press, mix with salt and pepper. Rub the chicken with this mixture.

Cut the garlic that remains into thin slices and use it to stuff the carcass with it. This is done simply: make a hole with a sharp knife and place a piece of garlic there. Now mix the paprika and curry with sour cream, rub the chicken on all sides with this mixture. So that the sauce that will be on top of the carcass does not exactly burn, it is necessary to use foil to cook the carcass in the oven.

Wrap the chicken around it, put it on a dry baking sheet and cook for about an hour at 200 degrees. Then remove the foil and leave the chicken in the oven for another 20 minutes so that the carcass is browned.

This marinade, in principle, is suitable for use in the oven. But I would like to separately consider the option of cooking a whole chicken in a slow cooker. Requires garlic, rast. oil, salt and pepper.

It will be necessary to skip the garlic through a press, grind with spices, salt and mix with olive oil. Now the carcass, which has already been prepared in the appropriate way for cooking, will need to be rubbed with this mixture on all sides. Don't forget to rub the inside of the chicken too. Put the prepared chicken in the multicooker bowl and cook in the "Baking" program. Only when half of the allotted time has passed, turn the bird over to another barrel.

What are the features of cooking whole chicken in the oven, remember:

1. If the carcass cf. size, which means 1.2 -1.6 kg, then it is enough to cook it at a temperature of 200 degrees for 80 minutes. To check readiness, you need to make a puncture in the thigh area: light transparent juice should flow out. In the sternum area, you should not check the carcass, because the breast is cooked faster than other parts of the carcass.
2. To make the chicken as juicy as possible, it is recommended to additionally monitor it during the cooking process. It will be necessary to water it with juice, which accumulates in the process of cooking on a baking sheet. Watering is necessary starting from the second part of the baking time. This will result in an amazing golden crust.
3. If you bake the carcass in a form that is only slightly larger than it in size, then the meat will turn out to be as tender as possible. This effect can be achieved, because the carcass, as it were, is cooked in its own juice.
4. When baking a carcass with a side dish, you can put vegetables both on the chicken itself, and around or under it. Garnish when watering the carcass with juice should also be additionally stirred. How to serve a side dish salted cucumbers in the package: quick recipe in 5 minutes.
5. When baking in foil, you need to check that the bird is wrapped tightly. Put the carcass on a baking sheet with the seams up. It is extremely important that the juices do not flow out of the foil: they are responsible for the juiciness of the meat in the end.

Like these ones interesting options how to marinate chicken for baking in the oven, we offer you for sale. It is possible that you have already mastered some methods of pickling, then it's time for your own culinary experiments. Bon appetit and may all your plans come true.

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