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

Those who like contrasts will find a chicken marinade with honey and mustard 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 searching for natural yogurt, without any additives. 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. Don't let it sit longer - the meat will have an overly strong taste. Further actions are optional: you can bake in the oven, pouring periodically with marinade, 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 casserole, poured with marinade and simmered on the lowest heat for about half an hour. Before cooking, pre-selected seasonings are added and the juice of the reserved orange is squeezed out. Eat with pleasure!

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

Like any other business, marinating chicken includes a number of specific features that must be taken into account. Here are some important tips that will help you prepare a delicious marinade.

  1. The duration of the procedure depends on the initial size of the chicken. For example, wings and breasts need to be soaked in the sauce for about 2-3 hours, while thighs will require 3-4 hours. In cases where the whole carcass is baked, the holding time increases to 8-10 hours. If possible, it is better to soak any part of the bird's body overnight.
  2. Experienced chefs do not recommend marinating chicken in mayonnaise sauce, as it completely kills the taste of the dish. In addition, the marinade based on this product contains vinegar essence. When baked, it makes the fibers hard, as a result of which they begin to taste bitter.
  3. After rubbing the chicken with the marinade, place the meat in the refrigerator. Cold has a much better effect on the soaking process, but the duration of the procedure should be increased by 30-60 minutes. At room temperature, you only need to marinate the breast and wings.
  4. The easiest and fastest way to marinate chicken is to use spices mixed with oil. Combine several varieties of dried herbs into one composition, add olive, corn or vegetable oil, rub the carcass or its individual parts with the resulting mixture. After a couple of hours, place the dish in the oven for final cooking.
  5. Watch the addition of salt carefully. Of course, it is included in every type of marinade, but consistency must be observed. Add crushed sea salt a quarter of an hour before putting the chicken in the oven. If you mix the product in immediately, the meat will become dry and tough.
  6. The average carcass (purchased) weighs about 1.3-1.7 kg. Bake it for 1.5 hours at a temperature of 180-200 degrees. The structure of the meat will tell you about the readiness of the product: pierce the thigh with a fork, evaluate the color of the leaked liquid. If it is light, the chicken is ready; in cases where the shade is closer to red, wait another 20-30 minutes.
  7. To get the most juicy and flavorful chicken, keep an eye on it throughout the entire cooking stage. Baste the meat with the juice that is released during baking. Carry out similar manipulations after 30-40 minutes after the start of cooking (sending into the oven). Ultimately, the product will acquire a golden crust that will crunch pleasantly on your teeth.
  8. To cook the carcass in its own juices, it is better to use special baking bags, food foil or a mold not larger than the volume of the chicken. As the heated liquid flows out, it will begin to envelop the meat, making it tender and juicy.
  9. If you decide to bake the chicken along with the side dish, do not forget to stir it too. At the same time, while the juice is releasing, distribute the liquid throughout the dish. As for the location of the side dish, place it on top of or next to the carcass. Potatoes, broccoli, eggplant, etc. are usually used to complement meat.
  10. As you can understand from the above, it is chicken juice that makes the dish tender and soft. When baking chicken in food foil, make sure that the carcass is tightly wrapped. At the same time, place the chicken with the seams facing up, preventing the mixture from leaking out.

How to choose spices

When preparing a chicken marinade, the spices used play an important role. Choose the ingredients you like and feel free to use them in moderation.

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

How to marinate chicken

Regardless of how you prepare the marinade, choose the option of baking the chicken. The most common is the use of foil, a baking sleeve, or a special form.

Marinade with lemon zest

  • chicken - 1 pc.
  • lemon - 2 pcs.
  • thyme
  • ground black pepper
  1. Remove the zest from the first lemon, make 6-8 deep holes in the second fruit with a knife so that the juice comes out.
  2. Wash the chicken with cold, preferably melt water, and dry with paper napkins or a towel.
  3. Grate the peel of the first lemon using a fine grater, add thyme, salt and black pepper to it, stir. Lubricate the chicken carcass with the resulting mixture both inside and outside.
  4. Place the lemon in the belly, in which you made holes with a knife. Sew the chicken shut with thread to prevent the juices from leaking out during cooking.
  5. Preheat the oven to 190-200 degrees, place the chicken in a baking bag, and leave for 1 hour 20 minutes until final cooking.
  6. During the entire cooking process, do not remove the chicken from the baking tube. If you decide to bake it in a glass form, spray the carcass with lemon juice, which will begin to release during the cooking process.
  7. Continue cooking until the chicken has a distinct golden hue.

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

Soy sauce based marinade

  • soy sauce - 35 ml.
  • liquid honey - 75 gr.
  • corn or vegetable oil - 110 ml.
  • coriander - 1 gr.
  • basil - 1 gr.
  • black pepper - on the tip of a knife
  1. Pour the soy sauce into a deep bowl, heat the honey in the microwave and place in a container. Add natural oil, add spices, stir.
  2. Wash the chicken carcass, dry it with a towel, and rub with marinade. In cases where you are preparing chicken in a special form, make 2 times more marinade so that you can pour it over the meat during baking.
  3. Without preheating the oven, send the product to cook for 1.5-2 hours at a temperature of 180-190 degrees. If desired, you can pierce holes with a fork in the breast and thighs of the carcass.

Sour cream marinade

  • sour cream (fat content 20-25%) - 110 gr.
  • olive or corn oil - 40 ml.
  • chicken - 1 pc. (1.3-1.5 kg.)
  • salt - to taste
  • spices - at your discretion
  1. Mix fat sour cream, spices, natural oil and salt into a homogeneous mixture.
  2. Rub the resulting mixture onto the chicken carcass, place it in a baking bag, and make 4-5 holes using a sewing needle.
  3. Preheat the oven, bake the product for 1 hour 15-20 minutes. Turn the carcass periodically so that it cooks evenly.
  4. After the expiration date, do not rush to remove the meat from the oven, let it brew for about a quarter of an hour. Serve with baked potatoes and greens.

Marinade with garlic

  • garlic - 7 cloves
  • chicken - 1 pc.
  • sour cream or mayonnaise (fat content 20-30%) - 120 gr.
  • paprika - 3 gr.
  • curry powder - 2 gr.
  • salt and pepper - to taste
  1. Pass 4 cloves of garlic through a press, combine it with paprika, curry, pepper and salt. Rub the mixture onto the chicken and refrigerate for 1 hour.
  2. Cut the remaining 3 cloves of garlic into thin slices, place inside the chicken and sew up the carcass. Wrap the meat in foil and place on a baking sheet, seam side up.
  3. Preheat the oven, bake at 200 degrees for 1 hour. After the specified period has passed, turn off the stove and leave the chicken in the oven for another half hour.

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

Video: how to properly cook delicious chicken in the oven

In order for baked chicken meat to be tender, juicy and have an 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 dietary nutrition, contains iron and essential amino acids. Baked chicken is a delicious, flavorful dish.

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

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 release of juices, which are best preserved in meat. Prolonged exposure to this spice makes the fibers tough.
  2. Do not add ingredients that contain acetic acid to the marinade. It is in mayonnaise. Acid hardens the product and 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 will be saturated with sauce in 2 hours, the thighs in 3–3.5 hours.
  4. To speed up marinating, do not put the meat in the refrigerator, but keep it warm for no more than 2 hours, otherwise bacteria will multiply.
  5. To give the dish a special taste and smell, combine vegetable oils and spices correctly. Prepare a hot sauce based on sunflower oil, mix paprika, rosemary and basil 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. When cooking a whole carcass, don’t forget to coat the inside with sauce.

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 marinade for chicken in the oven. The following spices are suitable:

  • standard mixture of spices for chicken - 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 spicy note;
  • rub the chicken with turmeric: it is what makes the crust golden and crispy;
  • If you like the taste of basil, mint, sage or marjoram, feel free to cook chicken meat in a sleeve with these herbs.

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

Experiment, combine different spices, or choose a proven oven-baked chicken recipe from the list below.

Marinade for chicken in the oven: recipes

If you want to bake chicken that tastes unforgettable 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 vegetable oil, lemon juice and soy sauce in equal proportions. Add 1 tsp. salt, 2 tsp. sugar, 0.5 tsp. ground pepper. Grind the ginger root (you will need 1 tbsp) and a head of garlic.
  3. Rub 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 liters 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 to 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 baking. If you cook chicken in a sleeve, then at the end, open it and fry it in grill mode for an appetizing golden brown crust.

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

The spring May holidays are just around the corner. And according to tradition, we always associate them with the opening of the summer season and the preparation of barbecue. What can it be prepared from - pork, lamb, fish and, of course, chicken.

The advantage of chicken meat is that it is softer and more tender. It also pickles and cooks faster. It is also considered more dietary, especially if it is made from fillet.

Chicken has soft and tender meat, and requires virtually no pre-processing, especially for additional softening of the pulp. And basically, marinades are used to add additional flavor tones, as well as to preserve all the beneficial properties and juiciness during frying.

In order to do this, very simple ingredients are used, such as salt, pepper, onion and mineral water, for example. But there are also more complex variations, including many different spices, lemon zest, saffron, various sauces and fermented milk products such as sour cream, kefir, ayran.

Nowadays, ready-made meat for barbecue can be purchased in the store, but home-cooked meat cannot be compared with any store-bought equivalent. After all, you can add everything you love to it - various favorite spices, flavorings. And you will know for sure what is in the composition and what quality it is. This is why everyone strives to prepare their own marinade for meat.

You can fry it either over charcoal on the grill or in the oven.

This is perhaps the most popular method I know of. In any case, most of my friends use this option.

And this is no coincidence; kefir has a moderately sour taste, which contributes to moderate softening of meat. And the fact that kefir is fatty and quite dense, envelops each piece of meat well and does not drip, allows you to retain all the juice inside, quickly fry it and get a beautiful golden brown crust.

That is, just an ideal marinade.

For cooking, you can use any parts of the chicken, but we will use chicken thighs. Their meat is not dry, and is also covered with skin. This will retain the juice inside the piece and give the meat a beautiful crispy golden brown crust.

We will need:

  • chicken thighs - 2 kg
  • kefir 3.2% fat - 500 ml
  • onion - 1 kg
  • parsley - bunch
  • spices - any for barbecue or chicken - 1.5 - 2 tbsp. spoons
  • salt, pepper - to taste

Preparation:

1. Wash the meat and dry it with paper towels.

2. Cut the onion into thin half rings. Try to cut it as thin as possible, so it will more deeply saturate each piece of meat with its juice.

3. Place the chicken in a large container and sprinkle with lightly crushed onion in your hands. Stir and crush the onion a little extra.

4. Pour kefir. In principle, it can be used in any fat content. But I usually buy 3.2% fat. This kefir tastes better on its own, which means the marinade from it turns out to be the most delicious.


5. Add spices. You can also add any spices, including ready-made barbecue spices. It’s good if they contain thyme, or rosemary, or savory, they will give a pleasant aroma to the dish. You can add ground coriander; along with cumin, it is a favorite Asian spice.

I also always add at least a pinch of ground ginger, I love the zesty flavor. In addition, meat using it always turns out softer and tastier.

To get a beautiful, golden brown crust, you can add a little turmeric or paprika. But these are just useful tips; add the spices that you like best. They will need a total volume of approximately 2 - 2.5 tablespoons.

6. Add a teaspoon of salt and pepper to taste.

7. Chop and add parsley. There is no need to cut it very finely; later you will need to remove it so that it does not burn when frying the meat. Mix and press down well with your hand. Cover the top with a flat plate and press down lightly so that the marinade covers every piece of our chicken.

8. The pieces are large, so let’s leave them to marinate for 3 - 4 hours. It is advisable not to leave them in the sun; it is best to place the container with meat in a cool place.

9. Thread the pieces onto skewers or place on a wire rack. You can cook in any suggested way. Carefully remove pieces of onion and herbs from the meat.

10. Fry until cooked and a beautiful golden brown crust appears, about 25-30 minutes. Make sure that the flames do not burst out and burn the tender juicy meat.


11. Serve the finished kebab with chopped onions; you can pre-marinate it. You can also sprinkle with fresh herbs.

Using the same recipe, you can cook shish kebab using mineral water. The only change is that instead of kefir we use any carbonated mineral water.

The rest of the recipe remains unchanged.

With mayonnaise and garlic

This is another one of the most popular marinade options. And most likely everyone knows how to cook it. In essence, it is very similar to the previous recipe. You can even say that you can leave everything in it unchanged, just add mayonnaise instead of kefir and that’s it, we’ll get a completely different taste.

We will need:

  • chicken - 1 piece
  • garlic - 1 head
  • mayonnaise - 100 ml
  • salt, pepper - to taste
  • spices - for chicken

Preparation:

According to this recipe, we will cook the shashlik on a grill in large pieces.

1. Wash the chicken and cut into 6 - 8 pieces.

2. Peel the garlic and cut lengthwise into thin slices. Combine spices with salt, pepper and mayonnaise. You can use any spices you like.

3. Place the garlic slices under the chicken skin.

4. Then coat the pieces with mayonnaise mixture.

5. Place the pieces in a suitable container and leave for an hour and a half.

6. Then place the meat on the grill and fry over hot coals until cooked. The finished kebab will be rosy, aromatic and very tasty.


Serve and eat with pleasure.

I have come across the opinion that it is not advisable to cook chicken kebab with mayonnaise, due to the fact that it contains a lot of fat. And with strong heating, many harmful substances are released.

Whether this is true or not, one can only guess. But a recipe for such a marinade exists, and I am describing it. Therefore, whether to cook shish kebab in this version or not, everyone will decide for themselves.

Marinade with vinegar and onions

This option for preparing meat for frying is currently very controversial. There is an opinion that using vinegar makes meat tough and tasteless. Therefore, this option was replaced by more gentle methods using sour cream, mayonnaise, kefir and other, less aggressive ingredients.

But in principle, if you are not overzealous with the amount and percentage of vinegar, you can get quite tasty, soft and juicy kebab.

Therefore, we will not ignore this method, and we will prepare chicken using it. I would recommend it for larger pieces of chicken, such as thighs, or drumsticks. That is, when the meat is on a large bone and of a sufficiently large size. As a rule, I don’t use this option for breasts and fillets.

You can also use this recipe if it’s too hot outside and you need to transport the meat to the dacha in the heat. Although, in my opinion, it is better to transport a whole chicken and marinate it on the spot.

We will need:

  • chicken – 2 kg
  • onion - 1 kg
  • ground red pepper - 0.5 teaspoon
  • ground black pepper - 0.5 teaspoon
  • salt - 1.5 teaspoons
  • bay leaf - 1 -2 pcs
  • spices - to taste
  • apple or wine vinegar - 100 ml

Preparation:

For barbecue, you can use a whole chicken and cut it into pieces. Or buy thighs or shins and use them.

You can fry on a grill or skewers, whichever you prefer.

1. If you use chicken, wash it and cut it into approximately equal pieces. Adjust their size depending on the frying method you choose.

2. Peel the onion and cut into very thin half rings. Place it in the bowl in which we will marinate. Sprinkle with salt and squeeze until juice appears.

3. Place chicken pieces on top and stir.

4. Add spices, approximately 2 - 2.5 teaspoons. You can use them according to your taste; ready-made ones, which can be bought at any store, are suitable. Add also bay leaf and pepper. Mix everything.

5. Pour in apple cider vinegar. You can also use regular vinegar 6 or 9%, but in this case, it is better to dilute it with a small amount of water. Thoroughly mix the meat with the marinade, press down with your hands, then cover with a lid.


6. Leave to infuse. It will be enough to lie down for 1 hour, in exceptional cases two hours. Not worth it anymore.

7. Fry the meat as usual until cooked and golden brown.

Marinade with soy sauce

Any part of chicken meat is also suitable for this kebab. Therefore, I leave the choice to you.

We will need:

  • chicken – 2 kg
  • onion - 700 gr
  • soy sauce - 4 - 5 tbsp. spoons
  • olive oil - 4 tbsp. spoons
  • lemon juice - 4 tbsp. spoons
  • garlic - 2 cloves
  • pepper - to taste

Preparation:

1. Wash the chicken and cut into pieces if it is whole. Try to cut it in such a way that they are all approximately the same size. This is necessary for uniform marinating and frying of the pieces.

And if it is possible to cook, for example, from thighs or drumsticks, then this will be just perfect. Here all the parts are already the same size.

If you want the kebab to be more dietary, you can remove the skin from each piece. By the way, in this case the marinade will better saturate all the pieces.

2. Cut the onion into thin half rings. Chop the garlic.

3. Mix soy sauce with lemon juice and pepper. In the recipe I did not indicate that you need to use spices and salt. The fact is that soy sauce is already quite salty, so there is no need to add it.


Spices, in my opinion, are also not needed here, all ingredients have their own taste and smell, and they will be quite enough to get an excellent result.

Although, if you wish, you can add spices to your taste.

4. Prepare a container in which we will cook the meat. Place chicken pieces in it and pour oil over it. If you don’t have olive oil, you can use regular, odorless vegetable oil.

Stir in the meat so that each piece is coated with oil.

5. Chop the onion with your hands, pressing on it so that it releases the juice. You can mash the onion in a separate bowl, and then mix it with the meat and stir.

6. And the last step is to pour out the prepared marinade. Mix everything and leave for 2 - 3 hours in a cool place.

During this time, you can stir the contents a couple of times so that each piece is better saturated with juice.

7. Thread the meat onto skewers or place on a grill. Thoroughly peel the onion pieces.

8. Fry over hot coals for 20 - 25 minutes, periodically turning the meat and not allowing the flames to flare up.


The finished kebab will be covered with a beautiful golden brown crust, will be soft, juicy and tasty.

With soy sauce and honey

According to this recipe, we will prepare chicken kebab also using soy sauce, but we will add new honey notes, thanks to which the meat will get a completely different taste.

We will need:

  • chicken – 700 gr
  • soy sauce - 1 tbsp. spoon
  • light honey - 1 tbsp. spoon
  • lemon juice - 1 teaspoon
  • zest from half a lemon
  • paprika, turmeric - 0.5 teaspoon each
  • spices for chicken - optional

Preparation:

1. Rinse the meat and dry it with paper towels. Cut into portions.

2. To prepare, mix soy sauce, honey and lemon juice. Remove the zest from half the lemon and add it to the liquid mixture. You only need to remove the yellow part of the zest. The white part is bitter and the meat may taste bitter.

3. Add turmeric and paprika, these spices will add a beautiful color to the finished meat.

You can add spices as desired. But I don’t add it, since all the ingredients are already quite strong in taste and smell.

4. Pour the resulting marinade over the meat and rub it into the pulp. Leave to infuse for 30 minutes.


5. Then thread onto skewers and fry over hot coals until cooked and a beautiful golden brown crust forms.

The sweet marinade penetrates the structure of the meat very well and it tastes absolutely amazing and unusual.

These cooking options are not used as often as sour ones, but if you want to experiment, then cook it, it will be unusual and tasty!

And if you add red pepper and mustard to a similar recipe, you can cook spicy chicken wings. I already have such a recipe in one of my articles. And if you are interested in such a recipe, then you will find its description there too.

How to cook delicious chicken with ketchup and olive oil

Another tasty option that allows you to get not only soft meat, but also a beautiful crispy crust.

We will need:

  • chicken fillet – 1000 gr
  • ketchup - 12 tbsp. spoons
  • olive oil - 8 tbsp. spoons
  • spices - paprika, thyme, dried ginger
  • salt, pepper - to taste

Preparation:

This method can be used for any part of the chicken. But today we will use chicken fillet.

1. Wash the fillet and dry it with paper towels, then cut into fairly large pieces. Add oil and stir.

The oil will create a light film on the surface of the piece and will not allow the juice to leak out. In addition, thanks to it, the kebab will turn out with a beautiful golden brown crust.

2. Pepper the meat to taste. Add spices. You can use the ones you usually use. This is not particularly important. You can add a ready-made mixture for chicken kebabs, or just for chicken.

The only spice that I always add besides others is dried ground ginger. I like to add it to marinades for pork barbecue and any others. It gives a slight spice, piquancy and allows you to achieve softness of the meat.

If you like garlic taste, you can chop a couple of cloves of garlic and add that too.

3. Add ketchup and mix everything. You can also use any ketchup. Some people like it spicy, so add a spicy variety. Well, or the one that is in the refrigerator. Mix meat with all ingredients.


4. Leave for 30 minutes. This time will be enough for each piece to be saturated with juice and taste.

5. At the end of the allotted time, add salt. But not very much, ketchup already contains salt. Mix again and thread onto skewers.

6. Fry over coals on the grill. It is best to use coals from any fruit trees, or birch coals will also work.


Fry for about 15 minutes. The meat is tender and will cook quite quickly. While frying, drizzle with a little oil a couple of times. The chicken fillet itself is a bit dry, and in order to retain the juice inside and achieve a golden brown crust, this is what you will need to do.


7. Serve with chopped and pickled onions, fresh vegetables and ketchup. Eat with pleasure.

Chicken kebab with lime and herb marinade

We will need:

  • chicken breasts - 2 pcs.
  • large red onion - 1 pc.
  • green or red bell pepper - 2 pcs.
  • lime - 1 piece
  • mint - 0.5 pcs.
  • cilantro - 0.5 pcs
  • green onion - 4 feathers
  • garlic - 2 cloves
  • soy sauce - 2 tbsp. spoons
  • olive oil - 2 tbsp. spoons
  • chili sauce - 2 tbsp. spoons
  • salt, pepper - to taste

Preparation:

1. Rinse the chicken breasts thoroughly, dry with paper towels, remove the skin, if desired, and cut into large cubes of approximately the same size.

2. Peel the bell pepper and remove the stalk. Cut into large squares, about the size of diced chicken.

3. Peel the onion and cut into large rings.

4. Place meat and vegetables in a bowl and stir.

5. Prepare the marinade. To do this, rinse the cilantro and mint and place in a blender bowl. Add chopped green onions and garlic.

Squeeze the juice from the lime into a blender bowl, add soy sauce, chili sauce, olive oil, salt and pepper.

6. Mix all the ingredients into a homogeneous mass and add it to the meat and vegetables. Stir until smooth. Leave to marinate in a cool place for 1 hour, or up to two hours.

7. Then thread onto skewers, alternating pieces of chicken, bell pepper and red onion.

8. Fry on hot coals for about 30 minutes. Make sure that the flame does not escape from the coals and does not burn the tender meat.

You can also fry in the oven.

Serve with fresh chopped onions and fresh or grilled vegetables.


As you may have noticed, the recipe uses cilantro. I know not everyone loves the smell of it. But this cannot be an obstacle and refusal of the prescription. You can use parsley instead of cilantro. And it will also be very tasty!

Spicy marinade for grilled chicken wings

We will need:

  • chicken wings – 1 kg
  • lemon - 1 pc.
  • garlic - 3 cloves
  • olive oil – 100 ml
  • chili pepper - 2 pcs
  • cumin - 1 tbsp. spoon
  • turmeric - 1 tbsp. spoon
  • ground coriander - 1 tbsp. spoon
  • curry seasoning - 2 teaspoons
  • salt - 0.5 teaspoon

Preparation:

1. Clean the chicken wings from any remaining feathers, rinse thoroughly and dry with paper towels.

2. Prepare the marinade. To do this, peel the garlic and chop it, passing it through a press. Peel the chili pepper, remove the stem and finely chop.

Peppers vary in bitterness, so see for yourself whether to add one pepper or two.

3. Rinse the lemon thoroughly, dry it and grate the zest, only the yellow part.

4. Mix olive oil, garlic, chili pepper, zest, all spices and salt.

5. Rub the wings with the resulting mixture, place in a convenient container and place the remaining marinade on top. Press down with your hand.

Leave in a cool place for 3 - 4 hours.

6. Grease the grill with oil and place the wings on it.

7. Fry on hot coals for about 20 minutes. 10 minutes on each side.


The finished wings will brown and become nice and crispy.

Chicken shashlik with sour cream marinade from Stalik Khankishiev,

But this interesting option is offered by the famous culinary specialist Stalik Khankishiev. The recipe uses orange zest, various spices, and even saffron. And this is no coincidence, because the recipe is Iranian.

Therefore, it is not at all simple, but with a mysterious oriental aroma and subtle sophistication.

Look quickly, this is real culinary art!

Well, did you like the recipe? Then take note of it quickly and prepare such a kebab to surprise everyone who is lucky enough to eat it.

How to marinate chicken for barbecue so that the meat is soft

And so, let’s summarize our review today. We looked at various methods of marinade for barbecue.

As you may have noticed, they are all divided into 4 main methods:

  • sour
  • sweet
  • spicy
  • neutral

"Sour" method

Chicken has soft and tender meat that does not require long aging in the marinade.

So, for example, if you need to quickly cook meat, then this is precisely what you need in an acidic environment, which makes it soft. These can be various fermented milk products - kefir, sour cream, ayran, yogurt, or sour juices - pomegranate, pineapple, apple and others. This category also includes ketchup or fresh tomatoes, and kebab always turns out soft with the addition of kiwi, lemon, lime or pineapple.

Acidic ingredients also include vinegar, wine vinegar, or apple cider vinegar. You need to be careful with them, as they greatly soften the meat. You should leave the meat in this marinade for only a short time, preferably no more than an hour.

Spices are widely used as additional ingredients. As a rule, these are various herbs with odors, such as savory, thyme, rosemary, marjoram, bay leaf, and also spices such as coriander, ginger, and a mixture of peppers. Paprika and turmeric are added for color, and saffron is added for color and aroma.

Onions are added to almost all marinades; they release juice and soak each piece, making it juicy.


In order for the meat to better retain its juices and look beautiful when cooked, olive or other vegetable oil is added, but odorless.

You can add mustard, honey, and a little sugar to the composition.

"Sweet" way

If the first method is used quite often in preparing barbecue, then the sweet one is used much less frequently.

As a rule, when you want something “like that”, something different, then you can use it.

The ingredients for such options are soy sauce, or soy sauce with honey or mustard. For piquancy, garlic and herbs are added.

For better taste and color, paprika and turmeric are used. And for the smell, lemon or orange zest, or citrus juice.


This marinade penetrates very well into the structure of the meat, saturates it with a new taste, and when finished, it acquires completely new taste properties. So, if you “fantasize” with the ingredients, you may not even understand what kind of meat we are eating. But it turns out delicious! The unusualness and piquancy captivate us and make us return to such recipes again and again.

"Sharp" method

As a rule, such options are used if the meat is quite tough or is on the bone. Thus, such marinades are often used to prepare spicy wings.


Soy sauce is also used as ingredients, but chili pepper, garlic, mustard, our Russian, or French Dijon must be added.

Well, for a balanced taste, honey or sugar can be used. To prevent the meat from becoming tough, add vegetable oil. And for better aroma, add lemon juice or zest.

"Neutral" way

In fact, I don't know if such a category exists. But there are methods of marinade that do not fall under the previous descriptions.

For example, you can prepare a delicious kebab using mineral water, onions, spices, salt and pepper. . In today’s article, I did not repeat this recipe; if you are interested, you can follow the link and read how it is done, and why in this case the meat turns out soft and juicy.


You can also marinate without mineral water, simply using spices, salt, pepper and onions. This is the simplest of all methods.

  • To make the meat juicy and tasty, try to use fresh or chilled chicken
  • If your meat is frozen, then under no circumstances should you defrost it in water or in the microwave. A strong temperature change will tear the meat fibers and disrupt their structure. The kebab will turn out to be wadded and not tasty. Thaw chicken only at room temperature
  • You need to cut the meat for shish kebab into equal pieces so that it is evenly marinated and fried.
  • Do not marinate chicken meat for a long time, especially in acidic marinades. This is of no use. Typically, 30 minutes to 2 hours is enough time.
  • I am not a fan of marinating chicken in mayonnaise. It is quite greasy and when heated, it releases carcinogenic substances that are not at all good for health.
  • When you thread meat onto skewers or place it on a grill, be sure to remove the onions and herbs. When heated, they will burn, and this will damage the appearance of the meat and make it unsightly. In addition, their burning will make the kebab bitter, which will spoil the taste.
  • For coals, use branches of fruit trees or birch. Their smoke has a pleasant smell. Do not use Christmas tree or pine, they have a resinous odor and bitter taste when burned.
  • You need to fry the meat on hot coals. The heat should be sufficient for quick frying. If the kebab sits on the coals for a long time, the meat will dry out. If a fire breaks out on the coals every now and then, it will burn the meat on top and leave it raw inside.
  • When frying meat, do not leave the grill. Insidious flames will break out every now and then and burn the meat. Prepare a bottle of water in advance to extinguish them
  • If the coals are barely smoldering and there is not enough heat, wave over them special “swingers” for such cases so that the heat of the coals is sufficient. It is better to remove the meat from the grill at this moment.
  • As a rule, you need to fry shish kebab for 15 to 30 minutes, depending on the cut pieces
  • do everything with pleasure and good mood!


And just so that it always turns out tasty, soft and tender for everyone, today’s article will help.

Bon appetit!

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

Vinegar not only gives the meat a pleasant sourness, but also makes the meat more tender by softening the fibers. If everything is done correctly and the proportions are met, the bird will taste like kebab, especially if you add an onion to the marinade.

To prepare you will need:

  • Vinegar 9% - 4 tbsp.
  • 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 immerse the chicken pieces in it (if you plan to bake the whole carcass, prepare 2 times more marinade). For quick results, uniform impregnation of all pieces of meat, you can press down the meat with any pressure. The preparation time for baking is 3 hours, but you can safely leave it overnight.

Fans of a healthy lifestyle can always replace regular store-bought vinegar with natural vinegar - apple or wine. You can also always increase its amount to make the sourness more pronounced. But, as practice shows, vinegar disappears during baking, 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 develops a golden caramel crust, and it is honey that gives it. You can prepare wings, thighs, and legs in this marinade, and the ideal cooking method is on an open fire or grill.

Let's prepare:

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

We mix all the ingredients, let them brew so that they “get married”, dip the pieces of poultry into the marinade, lightly rubbing them with our marinade. For good impregnation, you can marinate all night, but in emergency cases, 2-3 hours is enough.

Our advice! Chicken meat should be chilled, but not frozen. To ensure good soaking in any sauce, prepare the bird in advance by dividing it into pieces slightly larger than a matchbox, or leaving them whole.

How to marinate chicken for baking in sour cream?

Sour cream makes the meat very tender, sweetish, but at the same time surprisingly juicy. But you can’t do it with just a fermented milk product: the sauce goes well with spices such as curry, giving the dish a light oriental flavor.

Prepare for the marinade:

  • Sour cream – 200 ml.
  • Curry - a pinch.
  • Ground paprika - a pinch.
  • Bulbs – 2 small heads.
  • Salt to taste.

Peel the onion and cut into small half rings. Add spices to the sour cream and stir until smooth. Mix the marinade with onions and generously coat our bird with it. This is an excellent marinade for chicken drumsticks, thighs and legs. But for a whole carcass it is better to choose another option.

Attention! For good results, marinating in sour cream for one to two hours is enough. Bake the chicken without removing it from the sauce at a temperature of 180 degrees for about 40 minutes.

Spicy marinade with lemon

This is a win-win option for a quick marinade for chicken, especially if you are planning to surprise your guests. The ideal parts are wings, although thighs and fillet pieces will turn out unusual and tasty.

We will need:

  • A glass of coconut milk.
  • One lemon.
  • A bunch of cilantro.
  • Three cloves of garlic.
  • 2 tbsp. spoons of sugar.
  • Juice of one small lime.
  • Salt pepper.

In a separate bowl, mix milk, herbs, garlic, spices, lime juice and the zest of one lemon, peeled with a thin knife. Sweeten slightly and let the marinade brew. Dip the wings into the aromatic sauce and leave in the refrigerator overnight. Bake for 20-30 minutes, constantly basting with marinade. A delicious and original snack is ready!

In wine mustard sauce

Wine-mustard sauce adds spice and sourness to the meat at the same time, turning ordinary chicken into a festive dish that is not embarrassing to serve to guests. For preparation, you can take any red wine - from dry to dessert. Even changing this one component will change the taste.

For the wine marinade we will prepare:

  • Wine – 200 ml.
  • Mustard – 5 tbsp. l.
  • Oregano and basil - a pinch (you can do without them).
  • Salt and pepper to taste.

Prepare the sauce by mixing all the ingredients. As in a vinegar marinade, it is better to keep the chicken under pressure and then bake it, pouring the sauce over it.

In orange marinade

Chicken in orange marinade is suitable for anyone who likes to combine meat with dried fruits, berries, apples and nuts. To prepare, you will need the juice of two large oranges, salt and spices to taste. Squeeze the juice from citrus fruits, mix with spices, immerse the poultry pieces and marinate for several hours.

Attention! You should not take ready-made juice from packages: it contains too much sugar. But the number of oranges can be increased, especially if you plan to stew a large bird carcass.

Quick and tasty recipe with kefir

The kefir version is perhaps the fastest marinade for chicken. It is simple, budget-friendly, but at the same time very good: the meat is literally airy and just melts in your mouth! Preparing the dish is simple: just add salt to the chicken and pour in the fermented milk product. Spices, salt - choose everything to suit your needs. But remember: fermented kefir is not suitable. It’s even better to take a fat content of 3.2% - such a drink will better saturate the bird.

By the way, this particular marinade is considered the best for dry chicken fillet: kefir softens the fibers, and the dish turns out very juicy.

Nuance! Kefir goes well with any fresh herbs: from regular parsley to cilantro. Whether you use fresh or dry herbs is up to you. The main thing is to take a big bunch. You can also replace kefir with matsoni or natural Greek yogurt.

Spicy marinade for caramelized chicken

In China, Peking duck is considered the national dish. Tourists from all over the world flock to try it and, having tasted a piece, are delighted. Chicken marinated in a special way will turn out just as good, and it’s easy to make the taste brighter by increasing the amount of spices.

For the spicy marinade you will need:

  • Soy sauce – 150 ml.
  • Honey – 100 g.
  • Ginger root (fresh), 7 cm long.
  • Garlic cloves – 3 pcs.
  • Provençal herbs – a pinch (you can do without them).
  • Salt and pepper to taste.

Grate the ginger root on a fine grater and combine it with honey, soy sauce, salt and pepper. The mass should acquire a homogeneous consistency. Now it is important to heat the marinade in a water bath, bring to a boil, stirring. After 3 minutes of boiling over low heat, remove the sauce from the heat and let it cool. Rub the whole chicken carcass with the marinade glaze and leave to marinate for about an hour. It is important to bake it for an hour at 180 degrees, pouring our spicy sauce every 10 minutes.

This chicken will be savory and especially good served with fluffy white rice.

Important: if you want the bird to be completely covered with a glazed crust, turn it over on its back after half an hour. Then the breast will be covered with a delicious golden crust.

Spicy-sweet Asian recipe

Chicken in sweet and spicy sauce is the hit of the season and a new trend in the world of haute cuisine. Not a single restaurant with a Pan-Asian theme can do without this dish on the menu.

To prepare, take:

  • Honey – 3 tbsp.
  • Soy sauce – 150 ml.
  • Ginger root (fresh), 3 cm long.
  • Garlic cloves – 3 pcs.
  • Lime juice – 50 ml.
  • Oyster sauce – 30 ml.

Mix the ingredients (except garlic and ginger), achieving a homogeneous consistency. Three little ginger, squeeze out the garlic, mix thoroughly again. Rub the chicken with the mixture, generously greasing each piece. Bake, periodically basting with the remaining marinade.

The chicken should be kept in the sauce for 2 hours or more. Keep it in the refrigerator during this time.

In addition to the above-mentioned marinades, it is easy to marinate chicken in tomato, kvass, beer, and simple mineral water with gases. The main thing is that the meat is perfectly fresh and then the dish, as they say, will be eaten with your fingers.