A simple chicken breast marinade. Marinades for chicken breast

Chicken breast is one of the toughest parts of a chicken. Even experienced chefs rarely express a desire to cook such meat, since it contains almost no fat, which is why it becomes dry after cooking.

However, this delicious meat should not be written off.
Nutritionists assure that chicken breast is the most healthy and low-calorie meat. It contains many vitamins, including substances involved in the body's production of serotonin, the "happy" hormone. In addition, chicken breast contains a lot of protein - as much as 18 grams per serving, and the nutritional value usually does not exceed 100 kcal.

Cooking Variations chicken breast many: together with it they make salads, casseroles, and even prepare a dish beloved by many - Kiev cutlets. But still the simplest and most popular way of cooking remains baking in its pure form.

Picking a marinade

By itself, the chicken breast has a neutral taste that can be interrupted by any seasonings and sauces. However, a marinade that overrides the true taste of the meat will not be suitable.

The marinade should combine many combinations of taste, and most importantly, be in harmony with the meat.
If we talk specifically about chicken breast, then the marinade should perform another function - to soften the meat.

As mentioned above, chicken breast contains a small amount of fat, which is why when cooked, water evaporates from it and the meat becomes dry. To avoid this, the marinade in which the chicken will be marinated must combine a fatty component. Most often, mayonnaise or sour cream plays its role, but there are more original marinades that help preserve moisture.

Below we will analyze the most popular and delicious marinades, which are suitable for cooking both on a fire in the form of a barbecue, and for baking in an oven.

Chicken breast skewers - an exotic and delicious marinade with pineapple

An unsuccessfully cooked chicken breast will be tough due to the fact that there are no particles of fat between its fibers.
Perfectly soften the meat will help ... pineapple!

This exotic fruit It is famous for softening tough protein fibers, which allows you to make the meat softer.
In addition, pineapple juice will give the meat a sweet and sour flavor that gourmets will appreciate.

The exact recipe for this unusual marinade is presented below:

• Chicken fillet– 1.5 kg
• Pineapple - 300 gr
• Hot paprika - 0.5-1 tsp
• Salt pepper

Cooking:

1. Finely chop the pineapple and dip the pieces of meat into it. Top with salt, pepper, and paprika to spice up the dish. Mix with your hands.
2. Leave the meat in the marinade for half an hour, no more, otherwise the meat will turn into porridge.
3. Put the meat on skewers and fry like a regular barbecue.

If there is no pineapple on hand, feel free to replace it with kiwi. The recipe, the cooking process and the exposure time in the marinade do not change.

Marinade for chicken breast in the oven

The ingredients for the marinade will differ from the ingredients for cooking on the fire, since the method of cooking in the oven is slightly different: the meat is in a closed space, the temperature is different, there is no difference in temperature, unlike cooking on the street.

Helps retain moisture in the meat soy sauce. The large amount of salt it contains combines with water to create a jelly-like substance. This does not affect the taste of meat, but it makes it juicier.

Marinade recipe:

• Chicken meat - 1 kg
• Soy sauce - 100 ml
• French mustard (grained) - 50 gr
• Garlic clove - 2 pcs

Cooking process:

1. Mix sauce and mustard. Crush the garlic clove and add to the mixture. Stir and dip the meat into the marinade. Leave for 6-12 hours.
2. Then put in the oven and detect 40-50 minutes. The temperature should be 180-190 degrees.
3. The advantage of this marinade is that the meat can be stored in it for two days. At the same time, the taste will not be overly saturated. The meat will “take in” everything you need, and at the same time it will not deteriorate.

In the last stages of cooking, you can sprinkle the meat with cheese, which will create a delicious and crispy cheese crust. For connoisseurs of special cuisine, meat can be sprinkled with sesame seeds.

Exquisite marinade option

The unusualness of this marinade is given by tomato paste. Tomatoes also contain acid, which also softens meat, but more gently than kiwi and pineapple. Therefore, meat can also be left in it for a long time.

• Chicken breast - 1 kg
• Tomato paste - 100 gr
• Tomatoes - 200 gr
• Onion - 2 pcs
• Mineral water - 500 ml
• Salt, pepper - adjust to your taste

Cooking method:

1. Scald the tomatoes with boiling water, and then immerse in cold water so that the skin comes off easily.
2. Finely chop the onion into even squares, mix with tomato paste and chopped tomatoes.
3. Add salt and pepper mineral water, stir.
4. Lubricate ready marinade piece of meat and put it in the bag with it. Leave the meat in a cool room for at least 5-6 hours.
5. Preheat the oven to 190 degrees and set for 50-60 minutes.

To create a crust at the end of cooking, increase the temperature in the oven by 20-30 degrees and open the baking bag or foil.

If time is short and the meat did not stand in the marinade for at least 5 hours, then during cooking it may dry out. To prevent this from happening, put the chicken meat in a roasting sleeve or, if it is not found, wrap it in foil. This will "seal" the juices, leaving the meat juicy and flavorful.

A simple and delicious marinade for chicken barbecue in the oven

If time is short, guests are on the doorstep, and only chicken breast remains from the meat in the refrigerator, you should not worry. There is a special delicious recipe marinade, which allows you to quickly cook chicken skewers, which allows you to create a full-fledged tasty dish in one hour.

Marinating chicken skewers! We need the following ingredients:

• Defrosted chicken fillet - 1.5-2 kg
• Mayonnaise or very fatty sour cream - 200 gr
• Garlic - 4 cloves
• Pepper and salt to taste

Let's start cooking:

1. Crush the garlic in a garlic press (you can cut it into small squares with a sharp leg), mix it into mayonnaise or sour cream (you can use a 50:50 or 60:40 ratio, depending on taste). Add pepper and salt.
2. Attention: do not oversalt, because mayonnaise itself contains a large amount of salt.
3. Mix marinade with meat and leave for 10-15 minutes.
4. Put the meat on skewers or place in a roasting bag and place in the oven for 40 minutes. The temperature of the oven should be 180-190 degrees (depending on the size of the piece. Small parts always cook faster).

Breast in the oven according to a diet recipe

Since chicken breast is a dietary meat, a special, low-calorie marinade can be used to preserve its benefits.
The role of the “softening” component is lactic acid, which, like any acid, softens the structure of the meat.

Constituent components:

• Chicken breast - 1-1.5 kg
• Yogurt or kefir - 1 liter
• Salt, basil - to taste

Cooking:

1. Leave the chicken in yogurt or kefir for a day, without forgetting to add seasonings to it.
2. Remove from marinade and wrap in foil. Put in the oven, preheated to 180 degrees for 40-50 minutes.
3. Tip: cut into chicken foil if desired fresh vegetables(eggplant, zucchini, tomato). During cooking, they will have time to soak in the juice from the meat and acquire an extraordinary taste and aroma, while retaining their benefits.
4. Baked chicken breast with vegetables full meal for a healthy diet.

Baked chicken breast in pineapple juice

Chicken with pineapple is a classic combination, but not everyone knows that pineapple is not only a great addition, but also a great marinade option that allows you to leave the meat soft even after baking.

Recipe:

• Chicken breast - 1 kg
• Pineapple juice - 1 liter
• Salt and other spices - be guided by your taste

Cooking:

1. Cut the chicken breast into medium-sized pieces and dip in the juice. Keep the chicken in it for 10-16 hours. During this time, the acid will soften the meat fibers, which will make the meat softer.
2. After this time, it is necessary to get the meat, grease it with salt, spices and cook in any convenient way.

Frozen and then thawed meat loses its elasticity, which makes it tough. If you want the meat to remain tender, do not freeze it. But remember that raw meat is stored in the refrigerator for only a day.

If it was not possible to avoid freezing, then the meat should be thawed not at room conditions or in a pot of water, but in the refrigerator. Yes, it's slow, but it will make the freeze-thaw process "least noticeable" for the meat.

Basic principles and secrets of cooking, storing and consuming meat

1. The basic principle of searching for a marinade is the choice of ingredients that contain acid. It softens the meat, weakens the fibers. However, you should not use acetic acid. It negatively affects the structure and taste of meat, "tans" it. There are situations when meat needs to be marinated quickly. Indeed, in such cases, vinegar can be used, but not much. In this case, the meat is marinated for no more than 10-15 minutes.
2. You can use another, less sophisticated way, which consists in conserving water with salt. Soy sauce is suitable for this, and mustard “helps” it to help “open” the fibers. The above recipe uses Dijon as it is not as spicy and has original taste different from ordinary mustard.
3. Spices, seasonings can be chosen independently. The main thing is that they do not “conflict” with the main ingredients of the marinade, and also do not overlap the main taste of meat, but harmoniously complement it.
4. If there are doubts about maintaining the softness of the meat, then you can play it safe by using additional attributes in the form of foil and a baking sleeve. At the same time, at the end of cooking, you can make an incision or slightly open the foil to create a delicious crisp.
5. The average cooking time for medium cuts of meat is 50-60 minutes, however this time may vary depending on the size of the cuts. Small ones cook faster, larger ones slower. In this case, the meat should be perfectly defrosted, without frozen parts.
6. The cooking temperature in the oven ranges from 180 to 200 degrees, but it is best to set the temperature in the range from 180 to 190 degrees.
7. You can consume meat both in whole form and in the form of salads, served with sauces. It goes especially well with chicken sour cream. garlic Sause with green onions added. It "refreshes" the taste.
8. Ready meat is stored for 3-4 days. If the meat was baked with vegetables, then its shelf life is reduced to 2-3 days. Therefore, it is so important to store the finished piece of meat separately from other components.
9. Consume finished product can be either cold or hot. When reheating, to maintain the original appearance, taste and texture, a little water can be added to the meat so as not to dry it out.

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Housewives often prefer to bake or stew bird fillets, especially when they are watching their figure. But in order to surprise the whole family with juicy and tender meat, you need to be able to properly prepare the marinade for chicken breast, especially since almost all products can often be found in the refrigerator.

Using this method of processing meat, you will get a very beautiful, appetizing crispy crust on juicy portions.

For 4 chicken breasts, prepare:

• 2 tbsp. l. mustard (better than Russian), olive oil and honey;
• 1 st. l. lemon zest and juice;
• ground pepper;
• a little rosemary and thyme;
• 3-4 cloves of garlic;
• salt.

Cooking method:

1. We put the chicken in a container, carefully rub with chopped garlic. In the meantime, mix all the remaining ingredients in a separate bowl. Pour the resulting composition over the meat and mix everything.
2. Cover with a lid or film, keep in a cold place for at least two hours. Then you can bake in the oven, laying the breasts on a greased sheet or wrapping them in foil first.
3. To get a nice crust, baste portions with rendered juice. If using aluminum paper or a special sleeve, tear the top 10 minutes before the end of cooking.
4. Almost any side dish is suitable: salads, mashed potatoes, pasta, rice, etc.

Delicious dressing on sour cream

If this is left in the refrigerator fermented milk product, use it to prepare chicken meat to baking. Lightweight but very delicious dinner secured.

Minimum set of products:

• fresh herbs parsley with dill;
• 4 tbsp. l. sour cream;
• 2 cloves of garlic;
• spices to taste.

Yogurt chicken breast marinade

One more fast way preparing meat for roasting.

Ingredients:

• 100 ml low-fat yogurt;
• 2 tbsp. l. soy sauce;
• 2 cloves of garlic;
• ½ tsp. curry, basil, paprika;
• salt and pepper mixture.

1. The beauty of this marinade is that the housewives often do not leave the chicken to soften, but start cooking right away.
2. We prepare a baking sheet with high sides. Its size should correspond to the number of pieces. Lubricate the container with oil.
3. Rinse the breast under running water, let the moisture flow, put it on a baking sheet.
4. Mix all the marinade ingredients in a bowl and pour over the chicken. We cover it with foil, carefully fixing the edges, put in the oven at a temperature of 180 degrees for 20 minutes. Then remove the “lid”, continue the process for another 10 minutes, so that the portions are browned.
5. Pour the rest of the marinade into a gravy boat and serve with the meat.
6. If you are preparing chicken for frying in this way, then let it brew a little in a cool place.

With soy sauce for baking in the oven

Now let's try to make a hot marinade for spicy lovers.

Prepare the following foods:

• a bunch of fresh green onions;
• a head of garlic;
• 150 ml soy sauce;
• 0.5 tsp red ground pepper;
• about 5 cm of ginger root.

1. Pour the sauce into a bowl. Here we also place the garlic and ginger root, chopped on a grater. Add pepper, finely chopped green onion. Mix the marinade thoroughly.
2. We rub the prepared meat with the resulting composition, put the pieces under the press and leave it overnight.
3. Brisket with soy sauce is fried quite quickly.

For the chicken skewers

If you are going on a picnic and the choice of meat for barbecue fell on chicken, do not buy a semi-finished product in the store, but use this recipe. It is considered neutral and will not harm health, which cannot be said about mayonnaise, which, when fried, releases carcinogens.

For 1 kg of brisket we buy:

• 100 ml of mineral water;
• favorite spices;
• large onion;
• head of garlic, optional
• salt and pepper to taste.

1. Chicken breast marinade is not prepared to soften the meat, but only to ensure palatability and preserving the delicate properties of the product.
2. The brisket must first be washed and dried with a kitchen towel, cut into large pieces, since it takes a little time to cook.
3. Mix all the ingredients for the sauce together with coarsely chopped onions. Curry, saffron, basil are often used as seasonings.
4. Pour the prepared meat with sauce and mix thoroughly. Let it brew for about half an hour. Salt before cooking.
5. In order not to lose the juiciness of the chicken, we string the pieces on skewers close to each other.
6. Frying time depends on the size of the portions and ranges from 15 to 30 minutes.

With lemon, herbs and spices

This spicy marinade Perfect for grilled chicken breast.

For 1 kg fillet prepare:

• 100 ml of olive oil;
• 1 lemon;
• a couple of cloves of garlic;
• 2 pcs. chili pepper;
• 1 st. l. turmeric, cumin, coriander (ground);
• 2 tsp curry;
• salt.

1. Rinse the lemon thoroughly, finely rub the yellow part of the zest. Mix with garlic passed through a press, chopped chili, peeled from seeds and stalks. Add all seasonings and spices.
2. With the resulting mixture, carefully rub the prepared chicken chops, let it brew under pressure for several hours. Grease the grill grate with oil, spread the meat and fry for 10 minutes on each side.

Marinade glaze for chicken breast

Most often, honey is used for glaze. IN this recipe consider a festive cooking option with cranberries, which will not only create a beautiful color, but also an exquisite taste.

For marinade:

• 100 g cranberries;
• 1 tsp orange peel;
• 2 tbsp. l. brown sugar;
• 2 cinnamon sticks;
• 4 star anise;
• 100 ml dry red wine;
• 2 tbsp. l. sweet soy sauce;
• 40 g butter.

Consider step by step instructions:

1. Pour wine into a saucepan, add cranberries, zest, cinnamon and star anise.
2. Cook over medium heat for about 10 minutes.
3. We catch seasonings with a fork. Grind the resulting mixture with a blender.
4. Adding sugar butter and soy sauce.
5. Bring the mass to a boil, remove from heat and let cool slightly.
6. Wash the chicken breast and pat dry with paper towels.
7. We rub portions with half of the marinade, use the rest to serve the dish.
8. We cover the product with a film and put it in the refrigerator for an hour.

Cook in a baking dish for about 30 minutes in an oven preheated to 200 degrees. These luxurious marinades can be obtained very quickly and economically!

The dryness of chicken, especially poultry breasts, puts obstacles in the way of cooking many dishes. It is especially strong if it is planned to have oven dishes or dishes made on an open fire. But lovers and supporters diet food found a way out. Marinade for successfully copes with its dryness, making the meat juicy and tender. And if you consider how many variants of it were found, you can safely buy fillets in large quantities for any holiday or outing "to nature".

Olive oil and oregano marinade

It takes three quarters vegetable oil(naturally, olive oil is preferable), a quarter of water, 3-4 cloves of garlic (pass through a press) and a quarter of a spoon of dried oregano. All components are kneaded, meat is lowered into the marinade for chicken breast and left for two hours. There is not much liquid, but enough to process half a kilogram of fillet - it must be rolled in the resulting sauce.

lemon marinade

In it, the fillet softens very quickly, so this recipe is “ ambulance» in situations for which you are not prepared: the arrival of relatives, a spontaneous trip to nature, or the discovery of an empty refrigerator. To prepare such a marinade for chicken breasts, a quarter cup of lemon juice and olive oil are mixed in a bowl, 3 chopped cloves of garlic, chopped small hot pepper like a “light” and chopped greens to taste - thyme, rosemary, parsley, etc. This enough grams for 800 breasts. They are coated on all sides - and after half an hour you can bake.

wine base

This is the most famous and popular chicken breast marinade. Salt and sugar (one tablespoon each), a couple of laurels, black and allspice peppers, in equal amounts, as much as you like, are put in a glass of dry red wine. The mixture must be heated, but it must not be boiled - as soon as the sugar and salt are dissolved, the container is removed from the stove. When the marinade has cooled, the breast is placed in it. The volume is enough for half a kilogram. Marinate the fillet for at least five hours.

Onion marinade

One of the easiest. For a pound of fillet, two onions are ground in a blender to gruel, flavored with salt, seasoning (ready-made chicken is suitable, but it’s tastier and more fragrant to collect your own) and black pepper - each spice in a teaspoon. This chicken breast marinade is spread over the meat, very thoroughly, actually rubbed in. It is not necessary to keep the fillet in it for long - half an hour is enough. But if you lie overnight in the refrigerator, it will only be juicier.

honey marinade

It would seem that the result should be sweet, but practice shows that this is not entirely true. Maybe because this chicken breast marinade also includes mustard. For it, clear liquid honey, soy sauce and spicy mustard are mixed in equal amounts, plus lemon juice - as much as you like. For flavor, you can add spicy herbs. The sauce does not need spices, but you can add them if you wish. Marinate the fillet for about an hour. No more - there will be a conflict between the sweetness of honey and the sharpness of mustard.

Sesame and ginger marinade

Very fast"! Combine and (on a tablespoon), two - freshly grated ginger, a quarter cup of weak vinegar and a teaspoon of soy sauce. It is rubbed with the composition of the fillet and left alone for a quarter of an hour. in a marinade concocted according to this recipe is different exquisite taste and wonderful crust.

In addition, we note that not all recipes are listed by which you can make a unique marinade for chicken breasts. There are options based on orange or pineapple juice, marinades from yogurt and kefir, there are recipes with exotic or rare ingredients. We have listed only the most popular, proven and suitable for any final dish.

Here's a fresh joke for you: an experienced athlete knows chicken breast recipes more than an experienced chef. And it would be really funny if it weren't true. Chicken fillet is an obscenely dietary thing. For 100 g of the product, there are only 2 g of fat and as much as 24 g of protein - the charm is the same!

Why not enjoy a nutritious food more often? Chicken breast- a win-win option for any lunch or dinner. And when there is neither time nor desire to mess around for a long time - so especially. The only negative is a certain dryness of the meat. But this is if you cook it wrong. And wrong - it's long and without a marinade, which can then be turned into an amazing sauce. But there is a way out, write it down!

How to marinate chicken breast

Lemon kefir marinade with garlic

Ingredients:

• 2 tooth garlic
• 1 st. l. lemon juice
• 250 ml of kefir with a fat content of 1%
• 0.5 bulbs
• black pepper to taste
• 1 st. l. thyme
• 1 st. l. mustard

Cooking:

1. Peel onion and garlic, chop. Add thyme, mustard, black pepper, rub thoroughly. Pour in lemon juice and kefir, mix.
2. Pour the fillet with the resulting marinade, leave for an hour. You can salt the meat before cooking.

Honey marinade with soy sauce

Ingredients:

• 4 tbsp. l. honey
• 2 tbsp. l. soy sauce
• 5–6 art. l. olive oil
• 0.5 tsp black pepper
• 1 st. l. dry mixes herbs(thyme, basil, oregano)

Cooking:

1. Mix liquid honey with soy sauce, add herbs, black pepper, pour in oil.
2. Marinate the meat for an hour; there is no need to salt the product. The most delicious breast will turn out if you bake it in a sleeve with potatoes.

Lemon ginger marinade with soy sauce

Ingredients:

• 2 tbsp. l. olive oil
• 1 st. l. lemon juice
• 1 tsp lemon peel
• 2 tbsp. l. Sahara
• 4–6 teeth garlic
• 1 tsp grated ginger root
• 2–3 tbsp. l. soy sauce
• ground black pepper to taste

Cooking:

1. Mix all dry ingredients, add grated ginger, lemon peel passed through the garlic press. Thoroughly mash the porridge with a fork. Add liquid ingredients, stir.
2. Marinate the breast for 1-2 hours, then bake whole or fry in pieces.

Marinade spicy on sour cream

Ingredients:

• 100 ml sour cream 20–22% fat
• 2 tsp Dijon mustard
• 1 tsp paprika
• 2 tooth garlic
• 1 tsp curry powder

Cooking:

1. Pass the garlic through a press, add paprika, curry, mustard and sour cream. Mix everything thoroughly.
2. Coat the fillets with a thick marinade, leave for 2 hours, then bake in a sleeve or on a grill. Salt 5 minutes before the end of cooking.

Wine honey with orange juice

Ingredients:

• 1 orange
• 2–3 tbsp. l. honey
• 1 tsp grated ginger root
• 100 ml dry white wine
• 1 st. l. lemon juice
• 1 st. l. dried thyme and basil

Cooking:

1. Wash the orange thoroughly, remove the zest from it, squeeze out the juice. Both zest and Orange juice mix with liquid honey, add ginger, dry herbs, lemon juice. Pour in the wine, stir.
2. Immerse the fillet in the marinade for 1.5–2 hours.

Some More General Chicken Breast Cooking Tips:

• Do not add mayonnaise or vinegar to the marinade. Mayonnaise is a sauce for cold appetizers and salads, it is not suitable for baking. Vinegar is aggressively acidic and will dry out the breast even more.
• Do not add salt to the marinade, it draws moisture out of the meat. Salt closer to the end of the heat treatment.
• Nothing will save the product if the meat has already been frozen and thawed several times. Find a specialty store that sells fresh chilled produce.

Alexander Gushchin

I can't vouch for the taste, but it will be hot :)

Content

You can cook a whole chicken, chicken, legs or other parts perfectly different ways. To do this, you do not have to go out into nature or buy special dishes, but only make a new marinade each time. Poultry meat turns out sweet, salty, juicy, spicy - and all this is only due to how you approach the choice of marinade. Several simple recipes below will help to cook not only tasty, but also beautiful dish as in the photo from cookbook.

marinade for chicken

An integral component for cooking not only chicken, but also beef or pork is marinade. Thanks to him, the meat becomes more tender, juicy, in general, very tasty. Poultry does not require long preparation, because the meat itself is soft when compared with beef or pork. Due to this, aggressive ingredients such as vinegar or other acids do not need to be added to the marinade, unless you want to spice up the meat in taste.

You can marinate chicken deliciously for any type of cooking. The most popular is barbecue. For it, use any kind of marinade. At home, the chicken is fried, baked, stewed. In this case, pickling the bird is also possible and even necessary if you want to get a special taste.

Whatever marinade you choose, there are a few rules that you should follow for cooking. tasty meat:

1. If you bought a frozen carcass or parts of a bird, then before pickling, they must be thawed naturally.
2. The entire surface of the meat and vegetables are smeared (if you plan to bake them together).
3. Keep the meat under the sauce for at least 2 hours. The longer, the tastier the chicken will be, no matter how you cook it.
4. To add sourness to the dish, you can add lemon juice or table vinegar to the marinade.
5. You can marinate meat only in enameled or glassware. Do not use plastic or aluminum bowls for this purpose.

Since chicken meat has a neutral taste, almost any marinade is suitable for it, except for aggressive acid-based ones. Mayonnaise remains the most popular cooking method, because it is sold everywhere and is inexpensive. Delicious and beautiful is a dish marinated in soy sauce, honey, sweet and sour sauce, mustard, creamy or tomato marinade: everyone chooses how to prepare the dish, based on preferences and the availability of ingredients at hand.

Fillet

The driest part of the carcass is its breast. The same meat is also dietary, contains a lot of proteins and useful substances. It will take the longest time to marinate the chicken for frying to give the dish juiciness and tenderness in taste. To do this, use marinades with lemon juice. Grilled brisket in sweet and sour sauce will turn out delicious.

Whole

If you decide to cook the whole chicken, then apply the marinade not only from above, but also from the inside, so that the meat is well saturated. Can be used different sauces: sour, sweet, spicy, salty. It is most convenient to marinate the bird in a bag: spread the sauce over the entire surface of the bird, spread it inside, place the carcass in a bag and tie it. Then refrigerate for 4 hours or more.

Marinade for chicken in the oven is made according to any recipe you like. If you want to surprise guests or loved ones, then cook chicken in your sleeve - tender dish will not leave anyone indifferent. You can bake meat in the oven both in foil, and simply on a baking sheet or in a mold. For getting juicy meat on a baking sheet constantly during cooking, pour over the juice that stands out from the chicken.

Grilled chicken

If you are a happy owner of a grill, then you can treat yourself to delicious chicken meat all the time. It is best to marinate grilled chicken in soy sauce, wine, lemon juice with the addition of herbs, any spices, garlic. Mayonnaise or sour cream will turn into fat during cooking and will not linger on the meat. Delicious marinade for grilled chicken will make the meat more tender. Properly selected spices will be able to smooth out imperfections and emphasize the advantages of the product and make the dish beautiful, as in the photo.

Chicken Marinade Recipes

Preparing pickle sauce is quite simple, you just need to have on hand the right ingredients. Great amount different recipes will allow you to constantly change the taste of chicken meat familiar to everyone. Choose any recipe you like and use for cooking chicken skewers, baked chicken or fried in a pan.

• Time: 10 minutes.
• Number of servings: 6 persons.
• Calorie content of the dish: 100 kcal / 100 g.
• Purpose: marinade.
• Cuisine: international.
• Difficulty: easy.

Marinate absolutely any part in soy sauce, but wings are the most delicious if they are baked in the oven or cooked on the grill. Please note that in this case you need to add salt either quite a bit, or refrain from adding salt at all. The chicken marinade with soy sauce is salty itself, so there is a chance that you will oversalt the dish. How to prepare the sauce correctly.

Ingredients:

• soy sauce - 200 ml;
• mustard - 3 tsp;
• garlic - 2 cloves;
• parsley - a bunch;
• hot pepper - a pinch.

Cooking method:

1. Pass the garlic through a garlic press or finely chop.
2. Chop the parsley and mash with your hands.
3. Mix soy sauce with mustard until smooth.
4. Add garlic and pepper to the mixture.
5. Put the chicken in a bowl, pour over the sauce, rub the mixture with your hands and leave for 2-3 hours.

• Time: 10 minutes.
• Servings: 5 persons.
• Calorie content of the dish: 300 kcal / 100 g.
• Purpose: marinade.
• Cuisine: Russian.
• Difficulty: easy.

Marinating chicken for baking in the oven is best according to this recipe. Mayonnaise should be chosen high-calorie, by no means homemade. To give the bird a special touch in taste, you can use suneli hops seasoning, curry, turmeric, chicken mix, sage, chili, basil - whatever you like. If you want the poultry meat to be especially tender, then leave it to marinate overnight. After the workpiece can be cooked in the oven, over a fire or fried in a pan.

Ingredients:

• mayonnaise - 250 g;
• garlic - 5 cloves;
• onion- 1 PC.;
• salt - 1 tsp;
• paprika - 2 tsp;
• seasonings or fresh herbs - to taste.

Cooking method:

1. Pass the garlic through a garlic press.
2. Onion cut into rings.
3. Mix all ingredients in a bowl.
4. Gently spread the garlic sauce all over the meat, wrap in a plastic bag and refrigerate overnight.

• Time: 20 minutes.
• Servings: 5 persons.
• Calorie content of the dish: 200 kcal / 100 g.
• Purpose: marinade.
• Cuisine: European.
• Difficulty: easy.

Sweet meat lovers will love the honey marinade. It is best to bake chicken in foil: this way it will better accept the sweetness of honey. Before removing the dish from the oven, make a few cuts in the foil and turn on the grill so that golden crust as in the photo. To make it easier to spread candied honey, melt the product in a water bath. How to cook?

Ingredients:

• honey - 100 g;
• mustard - 2 tsp;
• soy sauce - 100 ml;
• orange peel - 20 g;
• salt - a pinch;
• marjoram - a pinch;
• thyme - a pinch;
• nutmeg - a pinch;
• pepper - to taste.

Cooking method:

1. Mix all the ingredients thoroughly and turn into a homogeneous mass.
2. Add salt and pepper.
3. Mix chicken meat in a bowl with this marinade and leave for 3-4 hours.