If you intend to cook the chicken in the oven, we recommend marinating it first. What seasonings and spices to use for the marinade, as well as the detailed marinating process - all this is in our article.
Any chef, if he agrees to tell you his recipe for cooking baked chicken in the oven, will definitely advise you to marinate it first. Marinating gives the meat a juicy and rich taste, and also makes it softer. You can say that it literally melts in your mouth.
Secrets of marinating chicken
To please your family and friends with delicious and appetizing chicken baked in the oven, follow following rules marinating it.
⦁ The first question that arises is: how long should you marinate the meat? It all depends on whether you will marinate the whole carcass or its individual parts. If you plan to bake a whole chicken, then leave it to marinate overnight in the refrigerator. If these are wings or breast, then 60 minutes will be enough for marinating. The thigh and drumstick can be left in the sauce for a longer time: 3-4 hours.
⦁ Do not use mayonnaise or mayonnaise sauce in preparing marinade. Of course, this product is available in every home, but combining it with chicken meat, you completely spoil the taste of the prepared dish. Because of great content in sauce acetic acid, it makes the chicken tougher and drier, giving it a bitter taste.
⦁ After spreading the sauce over the meat, place it in the refrigerator. You can marinate without refrigeration only the breast or wings, but no more than two hours.
⦁ A popular recipe for preparing chicken marinade is to add various spices and seasonings to vegetable oil, rub the meat with it and leave in the refrigerator for a couple of hours. Not only sunflower oil, but also olive and corn oils are suitable for marinating.
⦁ No need for salt! If you look at any recipe for marinating chicken, salt is always present as one of the ingredients. Just don’t add it to the marinade under any circumstances. The fact is that salt makes meat less juicy and tender. You need to salt the chicken immediately before putting it in the oven.
What spices go well with chicken?
Black and red hot peppers. If with the first everything is clear, since this is a mandatory spice for every hot dish, then with chili pepper it is very hot, and therefore use it in reasonable doses, and mainly for preparing dishes of Mexican national cuisine.
Herbs add a delicious flavor to baked chicken. Basil and marjoram, as well as mint and rosemary, go perfectly with chicken. You can use just one of the herbs or several at once to prepare the marinade. Their taste and aroma are well emphasized by ginger root.
The best seasoning for chicken is curry. It is a mixture of spices: turmeric, black and red pepper, cardamom, coriander, garlic, salt, ginger and others.
If the recipe calls for baking chicken with cheese and mushrooms, be sure to add it to the marinade. nutmeg. It especially clearly emphasizes the taste of the dairy ingredients included in the dish.
Turmeric is a popular spice in India, which Lately began to be used more and more often in our country. It does not have a pronounced and rich taste, but it gives the meat an appetizing golden crust.
Five types of chicken marinade
We will describe the most common and popular recipes marinating chicken meat. We are sure that you will definitely like one of them.
⦁ Soy-honey. From the name it is clear that the main components will be soy sauce, of which you will need one tablespoon and two tablespoons of liquid honey. Mix them thoroughly and add two more tablespoons of any vegetable oil. Add some black marinade ground pepper, dried basil and stir again. Pour this sauce over the meat and leave to marinate. The honey will give the bird a nice baked crust and a slightly sweet taste.
⦁ Spicy Asian marinade. According to this recipe we need a tablespoon olive oil, a teaspoon of salt, two teaspoons of sugar and lemon juice, approximately 10-15 ml. Mix all the ingredients, add five cloves of garlic, passed through a press, a small piece of chopped ginger, two tablespoons of soy sauce and a small pinch of black pepper. This marinade will give the chicken a delicious but spicy taste.
⦁ Wine mustard. We need one tablespoon apple cider vinegar and the same amount of mustard, as well as 200 ml of dry wine. The marinade can be salted and peppered to taste. This sauce makes the chicken very soft and flavorful.
⦁ Lemon spicy. The simplest recipe for making marinade. You will need one medium-sized lemon, from which we squeeze the juice and a spoonful of olive oil. Season with salt and pepper, and to give the chicken a spicy taste, add a pinch of dried rosemary.
Kefir. You will need 400-500 ml of low-fat kefir, 3-4 cloves of garlic, two tablespoons of lemon juice. For spiciness, add Tabasco and half a teaspoon of black pepper. Before putting the chicken in the oven, add salt. The taste of the prepared dish will surprise and amaze you.
A good marinade can improve the taste and aroma of any meat, making it more tender and juicy, and chicken is no exception. It's hard to believe, but a good marinade can make chicken even tastier than beef and pork. Do you have any doubts? Then our article is for you.
Chicken marinade is an integral component of cooking meat if you want it to be truly tasty and 100% soft. Moreover, using a new marinade each time, you will always get dishes that are different from each other, so you will certainly never get tired of chicken. Since chicken meat has a neutral taste, almost any marinade is perfect for it, but marinades based on soy sauce, mustard marinades, citrus marinades, marinades with the addition of honey, marinades based on fermented milk products, tomato marinades and marinades using wine. If you really want something exotic, marinating chicken in coconut milk will infuse it with the aroma of the tropics. Chicken marinade is a great way to enrich the taste of meat, making it sweet-spicy, tender-creamy, sour or “sparkly” at your discretion.
Chicken meat is very tender, so it usually does not involve the use of “aggressive” components in marinades, such as vinegar or fruit with increased acidity. If they are added, then in limited quantities to give the meat certain flavor notes. Spices and herbs that go well with chicken include ground black pepper, paprika, turmeric, curry, cumin, ginger, oregano, basil, thyme and rosemary. The average marinating time for chicken is 2 to 4 hours. It is best to marinate a whole bird for about 8 hours, leaving it in the refrigerator overnight. The longer the chicken marinates, the more tender and juicy the meat will be. Marinades using soy sauce, which are so popular when preparing chicken, should be salted especially carefully, since the sauce already contains salt. Do not forget that the meat must be marinated in glass or enamel containers - aluminum and plastic are not suitable for such purposes.
Chicken marinade makes the meat incredibly tender and simply outrageously tasty, so it’s time to use the marinade recipes that Culinary Eden has compiled for you. The marinade recipes presented are perfect for both baking chicken in the oven and for cooking barbecue.
Simple marinade for chicken with mayonnaise and onions
Ingredients:
150 g mayonnaise,
2 large onions,
3-4 cloves of garlic (optional)
1 teaspoon salt,
1 kg of chicken meat.
Preparation:
Place chicken in a large bowl. Add mayonnaise, onion cut into rings or half rings, chopped or pressed garlic (if used), salt and pepper. Mix everything thoroughly with your hands, cover the bowl with plastic wrap and put in the refrigerator to marinate. The chicken will be ready to cook after 1 hour, but it is best to let the meat marinate for 5 hours or more.
Mustard chicken marinade with honey
Ingredients:
1/3 cup mustard,
1/4 cup honey
1 tablespoon vegetable oil,
1/2 teaspoon ground paprika,
1/2 teaspoon turmeric,
1/2 teaspoon garlic powder,
1/2 teaspoon salt,
1/4 teaspoon chili pepper,
1/4 teaspoon ground ginger,
700-800 g chicken meat.
Preparation:
In a large bowl, combine all marinade ingredients. Place chicken meat into the marinade and mix thoroughly with your hands. Cover the bowl with plastic wrap and refrigerate for at least 1 hour or overnight.
Apple marinade with mustard and garlic
Ingredients:
1/2 cup apple juice or cider
1/4 cup apple cider vinegar
1/4 cup grainy mustard,
2 tablespoons vegetable or olive oil,
1 tablespoon sugar,
4 cloves of garlic,
salt and ground black pepper to taste,
700-800 g chicken meat.
Preparation:
Pass the garlic through a press and combine all the ingredients for the marinade in a bowl. Pour the resulting marinade over the chicken, cover the bowl and refrigerate for 4 hours.
Asian Style Soy Sauce Chicken Marinade
Ingredients:
1/2 cup soy sauce,
1/4 cup sugar
60 g ginger,
2 cloves of garlic,
2 teaspoons vegetable oil,
1 teaspoon ground black pepper,
500 g chicken meat.
Preparation:
Finely chop the ginger, pass the garlic through a press. Mix all the ingredients for the marinade and marinate the chicken in it for 2 to 4 hours.
Soy marinade with honey
Ingredients:
1 glass of vegetable oil,
1/2 cup soy sauce,
1/3 cup honey (or more to taste)
1/4 cup lemon juice,
3 large cloves of garlic,
1/2 teaspoon ground black pepper,
1 pinch chili pepper (optional)
1 kg of chicken meat.
Preparation:
In a bowl, mix the oil with soy sauce, honey, lemon juice, minced garlic, black pepper and chili pepper. Place the chicken in a bowl and stir to coat the chicken evenly with the marinade. Cover the bowl and place in the refrigerator for 3-4 hours.
Kefir marinade for chicken with garlic
Ingredients:
1.5 cups of kefir,
3-4 cloves of garlic,
2 teaspoons dried oregano,
1 teaspoon cumin (optional)
1 teaspoon salt,
1 kg of chicken meat.
Preparation:
Pass the garlic through a press and add to kefir along with vegetable oil, oregano, cumin and salt. Marinate the chicken in the mixture for 8 to 24 hours.
Spicy marinade with rosemary
Ingredients:
1/2 cup balsamic vinegar, wine vinegar, or apple cider vinegar
1/4 cup soy sauce,
1/3 cup lemon juice,
3/4 cup sugar
2 tablespoons mustard,
2 teaspoons dried rosemary,
2 teaspoons garlic powder,
1 teaspoon salt,
1.5 kg of chicken meat.
Preparation:
Mix all ingredients for marinade. Place the chicken in a resealable plastic bag, pour in the marinade, seal the bag and shake well. Marinate the chicken for 4 to 24 hours in the refrigerator, but if you have limited time, the chicken will absorb the marinade perfectly after just 30 minutes. It is recommended to turn the bag of chicken periodically during marinating.
This marinade can also be used to prepare a delicious sauce for chicken by simmering it over low heat until thickened. Important rule At the same time, under no circumstances use the marinade that contained the chicken to prepare the sauce. Either pour out half a cup of the prepared marinade for the future sauce, or increase the amount of ingredients when cooking if you need more sauce.
Beer marinade with onion and cumin
Ingredients:
1 1/2 glasses of beer,
1/2 cup vegetable or olive oil,
1 onion,
5 cloves of garlic,
1 teaspoon salt,
1/2 teaspoon ground black pepper,
1/2 teaspoon paprika,
1/2 teaspoon cumin,
1/4 teaspoon chili pepper,
1/2 bunch of fresh parsley
2 kg chicken.
Preparation:
Pour oil into a bowl. Mix salt, black pepper, paprika, cumin and chili pepper, add spices to the oil. Add chopped or pressed garlic, chopped onion and chopped parsley. Mix everything well, then slowly pour the beer into the bowl.
Pour marinade over chicken placed in a zip-top plastic bag. Shake the bag well so that the entire chicken is completely covered with the marinade. Place the bag in the refrigerator for 1 hour or overnight.
Orange marinade with tomato paste and oregano
Ingredients:
5 tablespoons orange juice,
2 tablespoons vegetable oil,
1 tablespoon orange zest,
1 tablespoon of tomato paste,
1 tablespoon turmeric,
1 teaspoon dried oregano,
1/2 teaspoon salt,
1/2 teaspoon ground black pepper,
500 g chicken meat.
Preparation:
In a large shallow bowl, combine all marinade ingredients. Add chicken meat and mix thoroughly with your hands. Cover the bowl and refrigerate for about 4 hours.
Lemon-garlic marinade with pepper
Ingredients:
3 tablespoons lemon juice,
3 tablespoons vegetable or olive oil,
4 cloves of garlic,
1 tablespoon lemon zest,
1 tablespoon coarsely ground black pepper,
1/2 teaspoon salt,
500 g chicken meat.
Preparation:
In a large bowl, combine lemon zest, oil, minced or pressed garlic, pepper and salt. Place the chicken in a bowl, stir to coat the meat evenly with the marinade, and marinate in the refrigerator for 4 hours or overnight.
Wine marinade with onions
Ingredients:
1 glass of dry white wine,
1/4 cup lemon juice,
1 small onion
1/2 teaspoon salt,
a few sprigs of dill or parsley,
500 g chicken meat.
Preparation:
In a bowl, mix wine, lemon juice, chopped onion, chopped herbs and salt. Pour the prepared marinade over the chicken, cover the bowl and refrigerate for several hours or overnight. Turn the meat periodically during the marinating process.
Tomato marinade with onions and herbs
Ingredients:
500 ml tomato juice,
3 onions,
1/2 bunch of dill,
1 tablespoon dried basil,
1 tablespoon dried oregano,
1 teaspoon coarsely ground black pepper,
1 teaspoon salt,
1 kg of chicken meat.
Preparation:
Pour into a bowl tomato juice. Add onion, chopped into half rings, chopped dill, dried herbs, salt and pepper. Pour the resulting marinade over the chicken, cover and marinate in the refrigerator for at least 5 hours. It is advisable to periodically stir the meat in the marinade.
Chicken marinade is an excellent opportunity to experiment with ingredients, changing them at your discretion, because strictly adhering to recipes is not at all necessary, especially if your imagination is raging and your hands are eager to go into battle. We wish that your marinated chicken turns out to be the most delicious and tender! Bon appetit!
How to marinate chicken for baking in the oven - there are a million recipes! We offer only proven options, because it’s completely wrong to mix everything together, balance is important! Try our chicken marinade. Marinades are designed for a carcass from 1 to 1.5 kg.
Chicken has been and remains the QUEEN of the festive table, from Soviet times to this day. Someone loves her for golden brown crust, some eat white breast meat, some eat 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. On my personal experience it has been verified that it is best suited for preserving the taste of meat 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 and not 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, we 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.
In the modern pace of life, it is rarely possible to find time to cook tasty food, more and more often we eat processed foods and fast food. A whole chicken baked in the oven will not take much time, our step by step recipe with photos will tell you in detail how to marinate and cook delicious chicken. Now, when you decide to fry semi-finished products instead of aromatic meat, remember this wonderful dish and cook it with pleasure.
Baking a whole chicken in the oven is not difficult; preparing such a dish is a pleasure. Ideally, we will need a whole domestic chicken for cooking, but if getting such a bird carcass is problematic for you, then a small broiler chicken, which can be bought at any store, will do.
Calorie content of chicken baked in the oven
Calorie content and the nutritional value whole chicken baked in a roasting pan, in the oven are calculated for 100 grams of the finished dish. The data given in the table is indicative.
How to deliciously cook a whole chicken in the oven
Most often, fried whole chicken in the oven is prepared on festive table. This dish is ideal for New Year and Christmas holidays. In the recipe presented, we have somewhat simplified the cooking process and made the dish more versatile; this chicken can be prepared on a regular day.
Ingredients:
- Chicken (broiler carcass, domestic) - 2 kg.
- Seasoning for chicken - 0.5 tbsp. l.
- Salt - 0.5 tbsp. l.
- Vegetable oil - 2 tbsp. l.
- Garlic - 3 cloves.
You can cook a whole chicken in either an electric or gas oven, but for this it is better to take a chilled chicken carcass. Ideally, having it already gutted and ready to fry will save you time.
The seasoning can be anything, but it consists only of natural ingredients and does not contain salt.
Delicious marinade. How to marinate a whole chicken for roasting
To make a whole chicken baked in the oven delicious, you must first marinate it. It is a properly prepared marinade that will largely determine the taste of the dish. Now we will tell you how to prepare a simple marinade and marinate a whole chicken for further frying in the oven.
You need to marinate the bird carcass for at least 3 hours, ideally if you leave it in the refrigerator overnight. During this time, the marinade will completely saturate the chicken with its aroma and taste and the dish will turn out more juicy.
Chicken: it is better to buy a fatty homemade broiler, it tastes better and after frying it will not lose much weight. If this is not possible, you should buy chilled chicken, but not frozen.
Step 1.
First you need to make the marinade. To do this, mix a couple of tablespoons of vegetable oil, a tablespoon of seasoning and salt, a couple of chopped heads of garlic and stir.
Step 2.
Wash the carcass, remove feathers and pads, if any.
Step 3.
Dry lightly and cut into the brisket. Fried this way whole chicken will be completely fried, which will eliminate the need to serve raw meat.
Carefully coat the carcass on all sides with coating, return to its original shape and place in a bowl.
Cover the bowl with cling film and refrigerate for several hours. The taste will be better if you let the meat sit for at least overnight.
How long to bake marinated chicken in the oven
After our chicken has been marinated, we can continue cooking. And the next step will be preparing to put it in the oven. But how long does it take to bake a whole chicken weighing 1.5 - 2 kg? It will be cooked in the oven for at least 1 hour at 180 degrees.
Step 4.
Grease a baking sheet with vegetable oil and place the chicken carcass on it, cut side down, as shown in the photo.
Hello, my dear readers. Agree that chicken baked in the oven is one of the most delicious and delicious dishes. You can prepare it for both a gala feast and a family dinner. You don't have to be a top-notch chef, though. You can easily cook incredible tasty dish on your own at home. I’ll help you with this - I’ll tell you how to marinate chicken for the oven.
- How long to marinate the chicken depends on the weight of the carcass. If the meat will remain in the sauce for longer than 2 hours, place it in the refrigerator. But small pieces of chicken will be saturated with aromatic spices quite quickly - in 1-1.5 hours.
- The easiest way to marinate meat is to add it to a mixture of spices and vegetable oil. Seasonings can be used to suit your taste. As for oil, olive, corn or sunflower will do.
- Most recipes call for salt in the marinade. But don’t rush to add it there. It is better to add salt to the meat 10 minutes before the end of cooking. Otherwise, the chicken will turn out dry and tough.
What spices are best to use?
Do you want to cook a real culinary masterpiece? Then take your choice of seasonings seriously.
Peppers – chili, allspice or black. The latter is added to many dishes, so its use is essentially unremarkable. It’s another matter if chili is added along with black pepper. The dish immediately takes on “Mexican” notes. Or try replacing it with a scented one. It turns out very tasty.
Nutmeg. If you cook chicken with cheese or mushrooms, be sure to add this spice.
Curry. This is a great addition to grilled chicken. By the way, my friends, curry is a “combined” spice. It consists of several spices: mustard, nutmeg, cumin, coriander and hot pepper.
Turmeric. This spice will give the dish an original taste and a beautiful bright crust. Just don’t overdo it with the spice – add it in small quantities at first.
Fragrant herbs– mint, sage, thyme, basil, marjoram. They can be used individually or in combination. They will give the chicken a divine taste.
Marinade recipes
There are many options: from simple (in mayonnaise or vinegar) to exotic (in orange juice). I will introduce you to some of them today.
I have a huge request to ask of you, friends. Be sure to post when you cook chicken using one of the options below. Express your opinion - which is better to marinate. And if you know a delicious option, share its recipe.
See recipes for marinades for baking chicken with delicious photos. And you can get acquainted with one of the most original ones in the article - “grilled chicken on beer”.
Step-by-step recipe for marinade of chicken legs in a sleeve
Very easy recipe in preparation. Baked chicken legs are juicy and flavorful. They go great with potatoes and any salad. At the end of baking, you should cut the sleeve to get a golden crust.
- 4 chicken legs;
- 2 cloves of garlic;
- 1 tsp Provençal herbs;
- a pinch of red hot pepper;
- a pinch of sweet pepper;
- black pepper and salt - to taste;
- 40 ml olive oil.
Wash the legs and dry with paper towels. Grind the garlic with a garlic press. Pour oil into a bowl, add chopped garlic and spices. Mix everything well. Rub the marinade over the chicken legs, cover the bowl with cling film and place in the refrigerator for 30 minutes.
Place the chicken in the sleeve and tie. Place the bag in a baking dish. Or you can use the oven rack for this. Place a baking tray underneath cold water. Pierce the sleeve with a knife in several places.
Bake for about 1 hour at 180 degrees. At the end of baking, cut the sleeve so that the chicken gets a golden crust. Serve with potatoes and vegetable salad.
How to marinate chicken in soy sauce
Do you like sweet meat? I just love it. So yummy! I'll share classic recipe combinations of meat in a sweet and sour marinade with the addition of honey. The dish is easy to prepare and incredibly tasty.
- 8 pcs. chicken drumsticks;
- 5-6 tsp. honey;
- 4 tsp. soy sauce;
- 1 clove of garlic;
- 1 lemon;
- hot pepper - to taste.
Wash the shins and pat dry with paper napkins.
In a bowl, mix honey, soy sauce and a pinch of hot pepper. Peel the garlic clove and cut into slices. Squeeze the juice from half a lemon. Add garlic and lemon juice to the marinade. Stir. Place the meat in a bowl with the marinade, mix the drumsticks with your hands. Place the bowl in the refrigerator for 20 minutes.
Preheat the oven to 160 degrees. Place the drumsticks in a heat-resistant bowl and pour over the remaining marinade. Cut the other half of the lemon into pieces and cover the top of the drumsticks.
Place the oven in the oven for about 40 minutes. Serve with baked potatoes. Bon appetit!
How to make honey-soy marinade
For 800 grams of thighs take:
- 4 things. potatoes;
- 3 tbsp. vegetable oil;
- 2 tbsp each liquid honey + soy sauce;
- ground pepper;
- a pinch of coriander and the same amount of basil.
Mix soy sauce, spices, oil and honey in a bowl. Dip the thighs into this spicy mixture and leave for a couple of hours. Marinated chicken acquires a honey aroma and a beautiful brownish tint.
We put the thighs in the sleeve. Cut the potatoes into several pieces and season with spices. You can add 4 orange mugs. Pierce the sleeve with a knife a couple of times. Throw everything into a bag and cook at 200 degrees for 30-35 minutes. Try cooking chicken this way - it's quick and easy. And my husband loves this dish.
Honey marinade for chicken legs
I bring to your attention a special Asian version of the spicy mixture. It combines the contrast of sweetness and spiciness, plus it gives the chicken an incredible taste. You can cook chicken legs or drumsticks this way.
For a kilo of legs you need to take:
- 6 tbsp. soy sauce;
- 3 tbsp. honey;
- a couple of garlic cloves;
- 3 tbsp. sesame oil;
- black pepper (crushed);
- ginger root (about 4 cm).
Chop the garlic. Grate the ginger. Next in soy sauce mix all the ingredients of the marinade. Immerse the chicken in the aromatic mixture and leave it here for 1-1.5 hours.
Then place the legs in a baking dish previously lined with foil. Next we send it to an oven preheated to 180 degrees. The meat is baked for about half an hour. Don't forget to turn the legs a couple of times during cooking.
What aroma will fill your kitchen! I think that even those who live in the next house will smell it :) Well, your household members simply won’t be deterred from the kitchen. They will look here every now and then, hoping to hear the words: “The food is served.”
How to make a kefir marinade correctly
Meat prepared according to this recipe will turn out very tender and juicy. For 1.5 kg of chicken (we will cook thighs) take:
- 2 tbsp. not too spicy mustard;
- 500 ml 1% kefir;
- 4-5 garlic cloves;
- 3 tbsp. vegetable oil;
- a little ground hot pepper;
- a pinch of dried basil.
Chop the garlic. Then mix it with the rest of the marinade ingredients. Immerse the meat in this mixture and refrigerate overnight.
Then transfer to a greased form and pour kefir marinade on top. It is advisable that the thighs are completely covered with this aromatic mixture. To make it softer, cover the top of the pan with foil, piercing it in several places with a knife. Next, place the baking dish in an oven preheated to 180 degrees. We set the cooking time to 30-40 minutes.
How to marinate poultry in mayonnaise
This option is very fast and simple. For a kilogram chicken you will need 120 g of mayonnaise, 3-4 garlic cloves and salt + ground black pepper.
Chop the peeled garlic using a garlic mince. Mix it with mayonnaise and pepper. Cut the chicken into 10 pieces. Separate the thighs, legs and wings. Next, separate the breast from the back. Then we cut the breast into 2 parts and the back into 2 parts. Immerse the chicken pieces in the aromatic mixture for 1-1.5 hours. Then put them in a slightly greased baking dish and place in a preheated oven.
The temperature in the oven during roasting of the bird should reach 200 degrees. Cook the chicken for about 20 minutes, then add a little salt and turn it over. Continue baking the meat for another 15 minutes.
Honey mustard marinade for whole chicken
We will cook the whole bird this way. For a carcass weighing 1.5 kg you will need:
- 2 tsp liquid honey;
- 4 tbsp. whole grain mustard;
- 7 cloves of garlic (or a couple of tablespoons of dry);
- 4 tbsp. oils (preferably use olive oil);
- ground black pepper + salt.
Mix honey with 3 chopped garlic cloves, oil and mustard. Season the mixture with pepper and salt, and then mix well. In this case, I advise you to salt the sauce immediately. I think that evenly salting a whole carcass at the end of cooking is unlikely to work. As a result, one part will come out too salty, and the second – under-salted.
Place the bird in a baking dish and coat it thoroughly with the prepared sauce. We wash the remaining unpeeled garlic and place it in the internal cavity of the carcass. Place the chicken in the oven and bake it at 190 degrees for 20 minutes. Then carefully turn it over to the other side. And continue baking at the same heat setting for another 30 minutes. Before removing the bird from the oven, check the meat for doneness.
Marinade for grilled chicken at home
The bird prepared according to this option will turn out just like in the store. No one will suspect that this is your first time making this dish. For it you will need the following products:
- chicken (weighing up to 1.5 kg);
- 2 tbsp. grape or apple vinegar;
- 1 tbsp. lemon juice;
- 4 cloves of garlic;
- 3 tbsp. liquid honey;
- 1 tbsp. sesame oil;
- fresh ginger root (up to 4 cm);
- salt;
- 1 tbsp. sesame seeds.
Chop the garlic and finely grate the ginger root. Then combine honey with ginger and garlic gruel. Add vinegar with juice and oil there.
I recommend marinating the chicken in a bag. Pour the aromatic gruel here and place the carcass. Then close the bag and shake it well. This is necessary so that the spicy mass is evenly distributed over the entire surface of the bird. Place the meat in the refrigerator for 3-4 hours.
Then remove the bird from the bag, season evenly and sprinkle with sesame seeds. Next, place the carcass on the spit. Use kitchen string to secure the wings and legs. In the oven, place a baking sheet under the spit - the fat from the chicken will drain there. Otherwise, after cooking grilled chicken, you will, like Cinderella, rip out the oven. And your family will eat up all the chicken at this time, without leaving even a piece for you :)
To prevent the meat from becoming over-dried, I recommend cooking it in two stages. First, bake it for 30-40 minutes in the “grill” mode. Then switch the oven to normal mode. And continue cooking the bird for another 30-40 minutes at a temperature of 200 degrees.
I am sure that chicken lovers will appreciate another recipe - “tabaka chicken”. It is quite possible that it will become your signature dish 😉
Additional Tricks
If you decide to bake chicken in foil, remember that airtightness is important in this cooking method. Otherwise, the meat juice will leak out and the meat will turn out a little dry. Therefore, do not skimp on foil - wrap the pieces generously with it.
For frying in the oven, you can also use a baking sleeve. In this case, be sure to make punctures in the sleeve with a toothpick. This must be done to allow steam to escape. Otherwise, the sleeve will begin to inflate and boom. By the way, with potatoes and other vegetables you will immediately make a ready-made dish with a side dish. I now add another half of the orange, cut into slices. It turns out very tasty.
Do not use fresh herbs to prepare the marinade. During baking, it will turn black and ruin appearance dishes. The best option– replace greens with dried herbs. And if anyone doesn’t like the smell of burnt garlic in the oven, replace it with dry garlic. It is sold in any store.
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