How to marinate chicken for baking in the oven? The marinade for chicken is, in principle, not complicated. We offer only proven options, because it’s completely wrong to mix everything together, balance is important! Try our marinade recipe for a whole chicken, designed for a carcass from 1 to 1.5 kg.

Chicken has been and remains the QUEEN of the festive table, since Soviet times to this day. Some people love it for its golden brown crust, some eat the white breast meat, some eat the legs. But we almost all love her! Even if you are on a diet, chicken meat will not harm you, but rather will benefit you, due to its low calorie content. You need to choose chicken with white, tender skin, and be sure to look at the production date.

The shelf life of chilled chicken is five days.

If the expiration date is not indicated, do not be lazy to ask the seller to give you information, who is obliged to do this upon your first request. In my personal experience, I have verified that to preserve the taste of meat, it is best to use chilled chicken , if it is frozen, such a refined taste will no longer be achieved.

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

By the way, if you haven’t noticed yet, chicken is NOT MARINATED in onions, unlike pork and beef. The only exception is if you are making a marinade for chicken kebab 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 overnight, but only for 2 hours. Otherwise, you risk drying out the tender chicken meat. But in this article I wanted to talk about marinades for chicken for baking in the oven with a whole carcass or halves of a carcass.

How long to marinate chicken?

Marinate the chicken for 1 hour to 8 hours. At the same time, if you marinate chicken overnight or for dinner in the morning, then it is best to cover it with cling film and put it in the refrigerator. This way it won’t weather, but will nevertheless marinate perfectly.

If you marinate chicken for more than 2 hours, do not salt it right away. Add salt just before cooking. That is, when you take the chicken out in the morning, add salt and rub thoroughly again with the marinade (now salted). Place in the oven. This way the meat will remain juicy and the chicken will never be dry.

Chicken marinade

Chicken marinade - 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 mixture - marinade soak the chicken meat. Chicken is usually marinated at room temperature for 30 minutes to 2 hours.

Marinade for a whole chicken in the oven

Marinade 1.

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

Marinade 2.

Very good 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 you need to leave it in the marinade for one hour at room temperature.

Marinade 3. Kefir.

For 1 glass of kefir 3.2% fat, take 3 cloves of garlic and 2 tablespoons of lemon juice. Salt 1 teaspoon and ground black pepper - 1/2 teaspoon. It would be a good idea to add Herbs de Provence seasoning (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 in my recipe), ground sweet paprika 1/2 teaspoon, ground black pepper 1/2 teaspoon, lemon juice - 2 tablespoons. spoons, sugar 1 table. spoon (or honey 1 dessert spoon), salt -1 teaspoon.

Replacement for tomato juice: A tablespoon of tomato paste + 1 glass of water + 1/2 teaspoon of salt.

Marinade 5. Soy sauce.

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

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 (even better!) seasoning with a mixture of peppers. A little olive or sunflower oil. Mix everything and rub the chicken well inside and out. Place in a container or other container and be sure to cover with a lid or cling film.

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

After an hour, place the chicken on a spit (you need to tie the legs and wings with regular sewing thread) or place 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 is formed 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 don’t rush, take pita bread and wrap the chicken in it, wait ten minutes so that it is saturated with the valuable juice that chicken gives when cooked in the oven. Your chicken is ready, now take creamy garlic sauce with fresh chopped herbs, pour tomato juice, sprinkle a little salt on it and bon appetit.

The most affordable and easy to prepare meat is chicken. It is also good because it leaves enormous scope for culinary imagination and creativity. And special freedom is observed when a person plans to have marinated chicken in the oven for dinner. Poultry fillings can be made from almost any component. And each option absolutely guarantees a successful result - a juicy, aromatic and extremely tasty table decoration.

Lemon variations

Any housewife, even without knowing the exact recipe, will make a marinade for chicken with mayonnaise. However, simply smearing it on a bird is not very interesting, although in the end it will not disappoint anyone’s expectations. Therefore, we suggest that all culinary specialists try this composition: press a medium-sized head of garlic through a press, squeeze lemon into the garlic, pour in 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 (coated) with it and hidden in the cool place for the night. The next day you will have excellent marinated chicken - in the oven or on the grill. You can also use the filling if you want to deliciously cook individual bird “spare parts”. In the oven, a kilo and a half carcass will reach condition in about 50 minutes at a relatively low temperature of 180 degrees.

Honey and tomatoes

Marinade for chicken with honey is very popular among chefs. 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 in someone who will participate in the feast. You can make a very tasty marinade for chicken if you combine honey, tomato paste and mayonnaise in a ratio of 1:1:2. Seasonings include pepper and salt and a little garlic, the rest is up to the taste of the cook. The carcass is carefully rubbed with the mixture and left in the refrigerator for an hour. Very tasty, and convenient if you don’t have much time on hand. The bird is baked for about an hour, until when pricked, clear, rather than pink, juice begins to stand out.

Quick marinade

Another salvation option for those who are threatened by the sudden arrival of guests (or have been detained at work longer than expected, and the family is stomping around in the kitchen with unhealthy excitement). If your carcass is not too large, then the proposed marinade with mustard for chicken will “soften” it in half an hour. For it, an onion, an apple and three garlic cloves are grated, two full spoons 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 weight. Treated in this way will last about an hour. During the baking process, do not forget to water it - with the released juice or salted water.

Mustard and honey

For those who like contrasts, a marinade for chicken with honey and mustard will be very suitable. They are combined in equal quantities and supplemented with a slightly larger volume of vegetable (preferably olive or mixed with it) oil. Those who appreciate herbs can add thyme and rosemary to the marinade - they wonderfully highlight the taste of chicken. Before marinating, 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 flavorful dish, let the chicken marinade longer. In the oven, as in the previous recipe, you will sometimes have to water it with water - the marinade is not enough to prevent the carcass from drying out.

Ginger-garlic marinade

Opponents of boring cooking and supporters of culinary experiments can try a marinade for baking chicken based on white wine. You will need a whole bottle of it, but in such an important matter it is better not to skimp. Grated ginger and garlic are added to the wine (their quantity depends on your attitude to these components; you will have to try the marinade, and the main thing is not to get carried away), freshly ground pepper and a couple of tablespoons of olive oil. In such a mixture, a medium-sized carcass should stand for four hours. During this time, it must be turned over at least three times to ensure even marinating. When you think that the carcass has been in the composition enough, 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 parts of it, any other meat and even seafood. One of the recipe options for preparing chicken in orange marinade. For pouring, finely chop the onion; In this regard, the sauce is quite democratic: you can trim onions, you can use shallots, and onions won’t be disharmonious either. Add the following to the onion slices:

  • half a glass of orange juice;
  • two tablespoons of lime juice (it is not advisable to replace lemon juice);
  • the same amount of olive oil (you can use any other vegetable oil, just not flavored) and soy sauce;
  • just a little Tobasco;
  • plus crushed a couple of cloves of garlic, half a teaspoon each of oregano and cumin, a quarter of cayenne pepper, salt and pepper.

The carcass is kept in this composition for a day. If you are patient, after baking the marinated chicken in the oven, it will take on a glazed appearance and will be simply killer in flavor. However, it will acquire a decent external appearance even after two hours of marinating. But such a stunning smell cannot be achieved in this time.

Greek chicken

A very interesting option was invented in sunny Greece - and this despite the fact that this delicious chicken marinade does not contain any particularly complex components. The only thing you should be seriously concerned about 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 (very thinly!) the zest from the lemon, peel off the white layer and squeeze out the juice, making sure not to choke the grains - they add extra bitterness. The lemon pulp is discarded and the rest is combined with the yogurt. Add half a large spoon of dried oregano, black pepper (to taste), finely chopped parsley (a small bunch) and four garlic cloves. The composition is well mixed, the chicken (or its pieces) is coated with it and sent to the refrigerator - at least for an hour, but not longer than a day.

Honey-soy marinade

Most poultry is marinated before placing it in the oven. However, in the case of using honey and soy sauce, this is not necessary: ​​the chicken turns out no worse in a primitive stewed form. You can, again, take not the whole carcass, but your favorite parts. If you have a whole bird, then before marinating it should be already chopped chicken. Marinade: soy sauce, honey, garlic, 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 spoons of natural liquid honey are poured into 0.5 cups of sauce and stirred until completely dissolved. A bunch of greens are finely crumbled there and a couple of garlic cloves are pressed through. Chicken pieces are placed in the marinade and left in the refrigerator for at least two hours. If you really like the soy flavor, then do it at night. Do not cook longer - the meat will have an overly strong taste. Further steps are optional: you can bake in the oven, pouring the marinade over it periodically, you can fry and stew, using the marinade as a base for gravy.

Orange chicken

Among the recipes we shared in this article, we already mentioned one version of the marinade (Cuban), which includes orange juice. However, that sauce required subsequent baking. And now we will tell you how to prepare stewed chicken in orange marinade, and the filling is done without any “extraneous” additions. Calculation of ingredients: per kilogram of chicken, four medium oranges and a teaspoon of paprika (other spices are at your discretion, but this one is required). The bird is salted and peppered; The zest is removed from three citrus fruits and the juice is squeezed out. They are mixed with paprika and three tablespoons of vegetable oil; The chicken is coated with this mixture and placed under a load in the refrigerator for half a day. It is advisable to occasionally turn the marinating meat. Then the chicken is transferred to something thick-walled, for example, a duck pot, poured with marinade and simmered on the lowest heat for about half an hour. Before cooking, add pre-selected seasonings and squeeze out the juice of the reserved orange. Eat with pleasure!

Most housewives consider oven-baked chicken an ideal solution for a holiday table or weekend menu. The combination of ease of preparation and excellent taste has long made this dish a favorite for almost every family. To avoid cooking the bird the same way, change the marinade for the chicken in the oven each time. Find out more recipes on how to use seasonings to ensure that your poultry meat is juicy and cooked through.

How to marinate chicken for baking in the oven

What needs to be done to ensure that the prepared dish is not only aromatic and attractive in appearance, but also has an unsurpassed taste? A few little secrets of preparing a marinade will help ensure that dietary poultry baked in a hot oven will be juicy and tender. This information will be useful to any housewife, both beginner and experienced. Remember a few basic rules for cooking chicken:

  • Chicken meat should be perfectly fresh, slightly chilled, without prior freezing. Residues of feathers on the skin are unacceptable.
  • The marinating time depends on the weight of the carcass or portioned pieces of meat. It is better to marinate a whole bird for several hours (up to 8), be sure to place it in a cool place. Small pieces are marinated for 1-3 hours.
  • Proper addition of salt will help to avoid toughness of meat. Marinated chicken is never salted at the initial stage of soaking in the mixture; it is better to do this 5-10 minutes before it goes into the hot oven. Keep in mind that some marinades already contain salt: where soy sauce appears, additional salt is excluded.

When preparing a marinade for chicken in the oven, the following spices are suitable:

  • Red paprika, ground black pepper. They add special piquancy and measured spiciness. Used in all marinades.
  • Turmeric, curry. Indian spices, when added, the chicken not only acquires a specific interesting taste, but also becomes covered with a beautiful golden crust.
  • Nutmeg. The spice will go well if the bird is baked with mushrooms and cheese. Enhances the bright taste of each component.
  • Herbs sage, basil, thyme, rosemary. Both dried and fresh herbs are used as an additional component to the marinade. With the addition of grass, the meat acquires an interesting flavor.

Step-by-step recipes for preparing marinade

A variety of delicious marinades for chicken prepared in the oven will help you experience new taste sensations. According to the same recipes, marinated poultry can be grilled, additionally using tomato ketchup. Poultry cooked on a barbecue, seasoned not only with a marinade mixture and spices, but also with smoke, will not leave anyone indifferent. Check out the most interesting recipes for how to prepare marinated chicken.

With soy sauce

Ingredients for one serving:

  • soy sauce – 1 tbsp. l.;
  • good vegetable oil (olive, a mixture of sunflower with it, corn) - 3 tbsp. l.;
  • ground black pepper, basil, coriander - a teaspoon (teaspoon).

Preparation:

  1. Combine the oil and soy product, shake well several times.
  2. Use your favorite spices, also mix, leave for a couple of minutes so that they release their aroma.
  3. Place chicken meat inside the container for 1-2 hours without refrigeration.
  4. Place the chicken pieces on a baking sheet and pour the rest of the marinade on top of the meat.

Marinade for chicken fillet

A classic composition loved by housewives in different countries. For it, take without disturbing the proportions:

  • mustard (spicy, Dijon, honey) – 25-30 g;
  • sour cream (10-15% fat is not worth it) – 40-50 g;
  • soy sauce without flavoring - 50-65 ml.

Preparation:

  1. Mix all ingredients for the marinade well with a whisk.
  2. Cut the chicken breast into portions and place in the mixture for an hour.
  3. No need to add salt.
  4. After baking, the chicken fillet turns out mild with a delicate taste.

With honey

Sweet savory composition, prepare in advance for it:

  • natural honey (liquid) – 2 tbsp. l.;
  • lemon juice – 1 pc.;
  • sour cream or low-fat mayonnaise - 2 tablespoons;
  • mixture of ground peppers – 1 teaspoon (teaspoon).

Preparation:

  1. Squeeze the juice of one lemon into a container.
  2. Honey, if it is very thick, warm it up a little and add to the juice.
  3. After adding sour cream (mayonnaise), salt to taste, pepper, mix everything vigorously.
  4. An hour to an hour and a half is enough to soak the meat in the sour cream and honey mixture.

With vinegar

The sour taste will not harm the chicken and will make the meat more tender. Use natural products:

  • apple or wine vinegar and water – 100 g each;
  • ground pepper (black, red) – 0.5 tsp each;
  • dried Provencal herbs – 2 tsp;
  • vegetable oil – 2 tbsp. l.

Preparation:

  1. Mix equal proportions of water and vinegar.
  2. Add spices, mix.
  3. Place the chicken in the vinegar marinade for 2.5-3 hours, pressing down on top to press down.
  4. Before placing in the oven, brush the surface of the meat with oil.

From sour cream

A delicate marinade made from fermented milk product, it requires:

  • sour cream (preferably low-fat) – 200-250 ml;
  • curry seasoning, ground paprika - to taste;
  • onion – 2-3 pcs.

Preparation:

  1. Peel the onion, cut into half rings or slices.
  2. Mix sour cream with seasonings, onions, add a little salt.
  3. Immerse the chicken pieces in the sour cream marinade for 15-20 hours, placing the container on the refrigerator shelf.

From mayonnaise

It is believed that mayonnaise is harmful, but in this marinade it will play an excellent role by softening the meat. You will need:

  • low fat mayonnaise – 100-130 g;
  • garlic – 2-3 cloves;
  • seasonings, salt (a little) - to taste.

Preparation:

  1. Peel the garlic and squeeze through a garlic press, mixing with salt and spices that you prefer.
  2. Add mayonnaise to the bowl and mix everything.
  3. At room temperature, marinate for up to two hours; at a reduced refrigerator temperature of 2-6 degrees, you can leave the bowl with chicken and marinade for up to 8-10 hours.

With mustard

The wine-mustard mixture will turn the chicken into a masterpiece of culinary art. Take:

  • mustard – 1 tablespoon;
  • dry white wine – 200-220 ml;
  • ground black, red, pink pepper - only one and a half teaspoons;
  • extra virgin olive oil – 2 tbsp. l.

Preparation:

  1. Coat chicken carcass or portioned pieces with mustard and let stand for 10-15 minutes.
  2. Combine white wine, oil, spices, shake.
  3. Place the mustard chicken in the marinade mixture for 1-1.5 hours.

Kefir for chicken

The delicate taste of the meat is guaranteed; for the marinade you need to have:

  • low-fat kefir – 2 cups;
  • lemon – 1 pc.;
  • onion – 1 head;
  • garlic – 3-4 cloves;
  • thyme, salt, ground black pepper - 1 tsp each.

Preparation:

  1. Stuff chicken pieces (legs, thighs, wings, breast) or the whole carcass with garlic, cut into thin long pieces.
  2. Squeeze the juice of half a lemon, mix it with salt and spices.
  3. Add all ingredients to kefir, put chicken there.
  4. For best taste, marinating should last at least 6-10 hours (depending on the size of the portions) on the refrigerator shelf.

Video recipes for delicious chicken marinades

To prepare a marinade for chicken kebab, and then bake the meat on the grill or cook the carcass in the oven in the kitchen, you don’t need a lot of knowledge and skills. Easy, affordable, quick recipes for making delicious marinade mixtures, including dietary ones, are offered in the video. They will help diversify everyday and holiday chicken dishes for housewives.

Original ingredients such as honey, juice and zest of various citrus fruits, herbs (Provencal, Italian), garlic and mixtures of peppers, when combined in different versions, give unique aromas and rich taste. Adding onions and soy sauce to the marinade mixture helps make the meat tender and soft, reducing cooking time to a minimum. Watch the video carefully and try out wonderful recipes for cooking chicken in different ways.

Spicy marinade for caramelized chicken

Marinade for chicken wings

With orange zest

Simple marinade recipe

Marinating meat allows you to give finished dishes a pronounced rich taste. In addition, under the influence of marinade, any meat becomes softer and more tender, which contributes to faster cooking. There are many ways to marinate products for shish kebab, barbecue before cooking in a frying pan or small frying pan, grilling (including convection oven) or baking in the oven. Today we will learn how to marinate chicken for frying in the oven - the most delicious and original recipes for marinades (with the addition of mayonnaise, garlic, with adjika, oranges, in Azerbaijani style).

How to deliciously marinate chicken for frying in the oven: different marinade recipes with photos

At the initial stage, you should prepare the chicken for marinating, which is carried out according to the same principle, regardless of the marinade recipe. We clean the chicken carcass (or parts thereof) from remaining hairs and feathers, rinse well and dry with a towel.

An important point: for marinating we use glass, plastic or stainless steel dishes. An aluminum or cast iron container is not recommended, since these metals oxidize when exposed to salts and acids.

What to marinate chicken in? Mayonnaise, kefir, honey, tomato paste, cream, yogurt - the main list of the main components of all kinds of marinades. All kinds of spices, garlic, onions, and herbs give the meat its aroma and rich taste. And adding lemon juice and vinegar significantly speeds up the marinating process.

Chicken in honey marinade - recipe for baking in the oven

For marinating, you can use either a whole chicken or individual parts (legs or thighs). As a result, the finished meat from the oven will acquire a golden-brown crust and a delicious, slightly sweet taste.

Ingredients for marinade:

  • soy sauce - 1 tbsp.
  • honey - 1 tbsp.
  • mustard - 1 tbsp.
  • vegetable oil - 1 tbsp.
  • garlic - 2 - 3 cloves
  • salt and spices - dried herbs, paprika, pepper mixture

Step-by-step instruction


How to marinate a whole chicken for roasting in the oven - with rosemary and lemon

This marinade gives the finished dish a piquant, spicy flavor. Chicken meat cooked in rosemary-lemon marinade is considered dietary and ideal for supporters of a healthy diet.

For the marinade you will need:

  • zest of one lemon
  • rosemary - 20 g
  • garlic - head
  • vegetable or olive oil - 5 tbsp.
  • salt and pepper mixture - to taste

Cooking instructions:


Chicken marinade recipe with grape juice

The original combination of ingredients gives chicken meat a delightful aroma and delicate taste. And most importantly, chicken in such a fruit marinade is prepared in just an hour and a half.

List of ingredients:

  • grape juice - 2 cups
  • citric acid - 0.5 tsp.
  • cloves - 4 pcs.
  • peppercorns - 5 pcs.
  • sugar - 1 tbsp.
  • salt - to taste
  • water - 2 glasses

Cooking instructions:


How to marinate chicken for baking in a cheese marinade

Processed cheese and mayonnaise give chicken meat an extraordinary softness and creamy taste. And what a delicate “cheesy” aroma the finished baked chicken has! At the same time, all the components of the recipe are available, and the preparation is easy and even a novice cook can do it.

Required ingredients:

  • processed cheese - 150 g
  • mayonnaise - 2 tbsp.
  • honey - 1 tsp.
  • soy sauce - 2 tbsp.
  • nutmeg - 0.5 tsp.
  • salt and spices - to taste

Step-by-step instruction


Beer marinade for baking chicken in the oven

This low-alcohol drink is an excellent base for preparing an unusual chicken marinade. It is better to use not pasteurized beer, but light draft beer - “live”. Meat in a beer marinade turns out soft, melts in your mouth and very juicy.

Ingredients for marinade:

  • light beer - 250 ml
  • vegetable oil - 50 ml
  • Dijon mustard - 50 g
  • ground paprika - 1 tsp.
  • onion - 1 pc.
  • garlic - 4 cloves
  • bay leaf - 2 pcs.
  • salt and ground black pepper - to taste

Step-by-step preparation of chicken marinade:


How to properly marinate chicken for frying in the oven, video

When preparing a marinade, you need to be careful, because excess herbs or spices can significantly affect the taste of the finished dish.

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


How to marinate chicken: 6 rules

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

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

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

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

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

6. To ensure that dietary meat always turns out juicy, place the skewers as close to each other as possible, cook the kebab over hot coals and make sure that there is no fire!

Chicken dishes: cook according to recipes from the chef - watch the video recipe!

Honey mustard marinade

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

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


RECIPE FOR HONEY MUSTARD MARINADE

What do you need:
150 g liquid honey
100 g French grain mustard
1 lemon

5–7 cloves of garlic
1 bunch of dill
1 bunch of parsley
salt - to taste

How to prepare honey mustard marinade:

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

2. Marinate the chicken for 3-6 hours.

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

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


Yogurt marinade


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


RECIPE FOR YOGURT MARINADE

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

How to make spicy yogurt marinade:

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


Orange marinade


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


ORANGE MARINADE RECIPE

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

How to make orange marinade:

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

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

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

4. Marinate the chicken for 2-4 hours.

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


Fiery marinade


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


RECIPE FOR FIRE MARINADE

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

How to make a fiery marinade:

1. Finely chop the green onions.

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

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

4. Mix all ingredients.

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

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


Marinade glaze


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


RECIPE FOR MARINADE-GLAZE

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

How to prepare marinade glaze:

1. Grate the ginger on a fine grater.

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

3. Mix all ingredients into a homogeneous mass.

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

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

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

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


Sour cream marinade


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


RECIPE FOR SOUR CREAM MARINADE

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

How to prepare sour cream marinade:

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


2. Wash and dry the chicken.


3. Marinate the chicken for at least 2 hours.


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


5. During cooking, periodically brush with remaining marinade.

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


Bake until crusty.


Lemon marinade


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


LEMON MARINADE RECIPE

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

How to make lemon marinade:

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

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

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

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

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


Tomato marinade


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


TOMATO MARINADE RECIPE

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

How to prepare tomato marinade:

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

2. Marinate the chicken for 2-4 hours.

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

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


Kvass marinade


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


RECIPE FOR KVASS MARINADE

What do you need:
400 ml bread kvass (ideally made at home)
2 tbsp. spoons of Russian mustard
1 tbsp. spoon of honey
5–7 cloves of garlic
1 bunch of any greenery
1 pinch pepper
salt - to taste

How to prepare kvass marinade:

1. Chop the garlic, finely chop the greens.

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

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

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


Wine marinade


Soft texture and pronounced taste of chicken meat: red wine marinade for real gourmets! Red or white, dry or sweet – feel free to try new combinations. The marinade is ideal for preparing chicken kebab.


WINE MARINADE RECIPE

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

How to prepare wine marinade:

1. Cut prunes and onions into rings.

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

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

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