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How to marinate a whole chicken for the oven. Marinade for chicken in the oven - new tastes and aromas

Whole chicken in the oven: preparation

The first step is to carefully examine the chicken to immediately detect if there are any feathers left on it. They usually end up on the wings and legs. Remove them and then tar the bird over a gas burner to remove any fine fluff.

Remove all the innards from the chicken and the skin from its neck. The chicken butt is also best trimmed, as is the fat surrounding it. It is important to do this because it can give the bird a not-so-pleasant smell and taste.

Marinade for chicken in the oven - the beauty of marinades

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

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

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

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

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

Marinating chicken

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

Stuffing chicken

Pat the bird dry with paper towels before you start stuffing it. It is better not to add bread, couscous or rice as a filling, since due to the fact that they absorb juices, the meat is not particularly juicy. You can put an orange, apple, carrot, pear, celery or lemon, as well as parsley sprigs in the chicken, Bay leaf, thyme or rosemary. Citrus fruits are great for removing excess fat from chicken and adding a fresh flavor (see: how to stuff chicken with lemon). Fruits and vegetables are unlikely to turn out tasty, so you can throw them away right away, but they will release steam when baked, so the chicken will come out very juicy. I’ll repeat it again: vegetables stuffed inside chicken are NOT eaten.

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

Whole chicken in the oven and marinade for chicken in the oven

Vegetable bed for chicken

You can place various vegetables on a baking sheet:

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

Roasting chicken

It is best to bake a whole chicken in the oven at a temperature of 205°C. A regular bird weighing about 1.5 kg will take approximately 70-80 minutes in the oven. In some cases, this time may be a little longer than necessary, so make sure that the bird does not burn. In the second half of this time, pour the juices collected from the bottom of the pan over the chicken, this will help to get an even golden crust.

After removing the bird from the oven, do not cut it up immediately, but cover it first and let it sit for ten minutes. By the way, the most tender chicken will be if you bake it in a glass dish slightly larger than the bird itself. This way it will be baked as if “in its own juice”.

Baking a side dish with chicken

It will be very convenient to bake the chicken immediately along with a side dish such as vegetables, fruits and root vegetables. Will fit well in in this case zucchini, potatoes, carrots, onions, turnips, pears, apples and garlic cloves. The best combinations would be zucchini with onions, carrots with turnips and potatoes, and apples and pears with sweet potatoes. Choose according to your taste and the preferences of your household.

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

Gorgeous orange chicken in a sweet marinade

The chicken is first coated with salt and pepper, then stuffed with garlic, previously cut into pieces (stuffed over the entire surface of the chicken).

Apply orange zest to the inside of the chicken.

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

Lastly, grease the chicken carcass with butter and put it in the oven.

The chicken should be roasted in the oven for 1 hour at 200 degrees.

While the chicken is roasting, prepare the sweet marinade:

Squeeze juice from 1/2 grapefruit
cut the other half of the grapefruit into slices
Squeeze juice from 1 orange
cut the second orange into slices
Cut the remaining grapes into halves

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

The aroma is fabulous, the chicken is delicious.

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MARINADES AND BAKING WHOLE CHICKEN.

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

1 tablespoon olive oil;

2 teaspoons sugar;

1 teaspoon salt;

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

juice of half a lemon;

2 tablespoons of soy sauce;

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

juice of one lime;

1/2 teaspoon ground black pepper.

1 teaspoon salt;

1/2 teaspoon dried rosemary;

juice of one lemon;

1 tablespoon olive oil;

1/2 teaspoon ground black pepper.

1 tablespoon apple or wine vinegar;

1 tablespoon mustard;

1 glass of dry white wine;

1 teaspoon salt;

1 tablespoon olive oil;

1/2 teaspoon ground black pepper.

three to four cloves of garlic;

2 cups low-fat kefir;

juice of half a lemon;

half a medium-sized onion;

1/2 teaspoon dried thyme;

2 teaspoons salt;

1 tablespoon hot sauce (Tabasco, for example);

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

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 - juicy, aromatic and unusual delicious decoration table.

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'll have great 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.

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.

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. The chicken treated in this way in the marinade will stay in the oven for about an hour. During the baking process, do not forget to water it - with the released juice or salted water.

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.

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.

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:

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.

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.

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- optional: you can bake in the oven, periodically basting with marinade, you can fry and stew, using the marinade as a base for gravy.

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!

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Methods for marinating chicken for baking in the oven

There are a huge variety of ways to marinate chicken for baking in the oven. Every housewife here has her own secrets, but you always want to conduct culinary experiments and try something new. After all, chicken in the oven itself is a simple, but very tasty and solid dish. It can be prepared for a family dinner or for a large holiday table.

Practice shows that most often a whole chicken is baked just for the holidays. After all, it’s simple and convenient, festive and beautiful. You should always keep in mind that it is best to cook whole carcasses chilled rather than frozen. With this approach, the housewife can be confident that the dish will definitely turn out well.

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

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

Ways to marinate a whole chicken for baking in the oven

One Wed. hen;
Four cloves of garlic;
2 tbsp. olive oils;
1 tbsp. salts;
Paprika and ground pepper as desired;

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

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

Usually, it doesn’t matter at all which method of marinating chicken for baking in the oven is chosen; you can cook it in foil, a sleeve, or any other convenient way. This marinade contains lemon zest, which adds piquancy to the dish.

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

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

Now put a whole lemon in the belly. You don't have to sew up the hole, but for maximum juiciness it is recommended to do so. Bake this chicken for an hour at 200 degrees. During the cooking process, it is important to pour lemon juice over the chicken, which will be released during heat treatment of the product. Cook until the bird's crust turns a nice golden color. Korean-style carrots are ideal as a snack: a homemade recipe.

Advice! If you want the citrus notes in the taste to not be too obvious, you don’t have to use lemon zest to rub the carcass. In such a situation, it will be enough to place the cut lemon inside the carcass itself.

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

The chicken will need to be rubbed outside and inside with the dry spices that were selected, as well as salt. Then coat the bird on all sides with sour cream or mayonnaise. Place the whole prepared carcass in a baking bag. Make several punctures in the bag so that the air can escape freely and the bag does not burst during cooking. Now cook the dish for about an hour in the oven at 200 degrees. Tear the bag completely 15 minutes before the end of cooking so that the carcass becomes rosy and beautiful.

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

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

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

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

You will need to pass the garlic through a press, grind it with spices, salt and mix with olive oil. Now the carcass, which has already been prepared in the appropriate way for culinary processing, you will need to rub this mixture on all sides. Don't forget to rub the inside of the chicken as well. Place the prepared chicken in the multicooker bowl and cook in the “Baking” program. Only when half the allotted time has passed, turn the bird onto another side.

What features should you remember when cooking a whole chicken in the oven:

If the carcass is avg. size, this means 1.2 -1.6 kg, then it is enough to cook it at a temperature of 200 degrees for 80 minutes. To check readiness, you need to make a puncture in the thigh area: light transparent juice should flow out. It is not worth checking the carcass in the breast area, because the breast cooks faster than other parts of the carcass.
To ensure the chicken is as juicy as possible, it is recommended to keep an extra eye on it during the cooking process. You will need to water it with the juice that accumulates on the baking sheet during cooking. You need to water starting from the second part of the baking time. This will give you an amazing golden crust.
If you bake the carcass in a mold that is only slightly larger in size, the meat will be as tender as possible. This effect can be achieved because the carcass is cooked in its own juice.
When baking a carcass with a side dish, you can place vegetables either on the chicken itself, around or under it. The side dish should also be stirred additionally when pouring juice over the carcass. How to serve as a side dish lightly salted cucumbers in the package: quick recipe in 5 minutes.
When baking in foil, you need to check that the bird is wrapped tightly. Place the carcass on a baking sheet with the seams facing up. It is extremely important that the juices do not leak out of the foil: they are responsible for the juiciness of the meat in the end.

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

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Baked chicken in the oven is a win-win option for any table, both festive and everyday. The whole baked chicken looks especially impressive. But if you prefer individual parts of the chicken, such as the legs, you can use only those.

For bright and original taste, a marinade is required. Thanks to it, the chicken will turn out juicy, aromatic and very appetizing!

Before you begin the process of preparing the marinade, keep in mind a few simple rules:

In order for the chicken to marinate well, take the time to allocate more time for this, especially if you are using a whole carcass. In this case, it is best to leave the meat in the marinade overnight. For wings and fillets, two to three hours is enough.

At room temperature, meat marinates faster; this method is suitable for quickly preparing poultry.

While the meat is “resting” in the marinade, it is advisable to turn it periodically so that the chicken is marinated evenly.

Regular, raw meat takes longer to cook than meat that has been pre-marinated. Take this fact into account when you put the meat in the oven, do not dry out the chicken!

And now we offer three options for delicious marinade for chicken in the oven

One of the most common methods is a honey-soy marinade. The recipe is quick and easy to prepare. The chicken turns out simply awesome - with a golden brown crust and sweet and sour taste. For 1 kg of chicken you will need 3 tablespoons of honey (preferably liquid), 150 grams of soy sauce, the juice of one small lemon, 3 cloves of garlic. You can add a little ground black pepper or any other spices you like, such as curry, to taste. There is no need to salt the chicken, soy sauce is already salty. Combine honey and soy sauce, add lemon juice and chopped garlic, mix everything. Rub the chicken with spices, such as ground pepper, and place in the marinade for at least 2 hours, preferably overnight. This meat bakes quite quickly. Can be cooked both in the oven and on the grill. Use both the whole chicken and individual parts, such as wings.

The following version of the marinade for chicken in the oven will give the dish a very delicate taste, perfect for chicken fillet, which many often find a bit dry. You can bake marinated meat directly in the same sauce, you get two in one - both marinade and delicious gravy for chicken. To prepare it you will need kefir, garlic or onion, pepper and salt. Season the chopped chicken pieces or any other parts of the chicken with salt and pepper. Finely chop the onion or garlic, add to the chicken and pour kefir over everything. Kefir should cover all the meat. Marinate for at least an hour. Cooking time depends on the amount of meat.

The classic version of the marinade is beer. They boil, stew, bake in beer, and use it to make batter and marinade. In our case, we will use the following ingredients - 1 glass of beer, 2 tablespoons of vegetable oil, 2 tablespoons of Dijon mustard, ground sweet paprika, ground black pepper and salt. Rub the chicken with pepper and paprika. Mix beer, butter, mustard and pour this mixture over the meat. You can add a little chopped garlic to taste. Place the chicken in the refrigerator, preferably overnight. Salt the meat immediately before baking.

Be sure to try making a marinade for chicken in the oven. With it, the taste of your dish will become refined and unusual.

Chicken meat is soft and tender - it is one hundred percent protein, which contains essential vitamins and microelements. Medicine recommends eating this dietary meat daily for both adults and children, and for people suffering from diabetes and obesity, chicken meat helps lose weight. overweight and improve metabolism. IN therapeutic nutrition Only lean (lean) parts of the chicken carcass should be present, and this includes chicken breast.

White chicken meat is a very healthy and tasty meat product.

From chicken meat prepare a variety of dishes; all cuisines of the world use it to prepare simple and even exotic dishes.

White chicken meat fried, boiled, baked, stewed, salted and pickled, made from it as a filling for pies and pies, kebabs, sausages, rolls and sausages, canned in the form of stew, or baby food - chicken puree. They prepare low-calorie minced meat for cutlets and grill them from whole carcasses.

Chicken meat is very tender in structure and cooks quickly, because protein cannot be digested, otherwise it becomes tough, indigestible and tasteless, and a wonderful-tasting chicken delicacy turns into a tough “sole” that cannot be bitten. Therefore, the main condition in preparing dishes from chicken meat is to observe temperature regime and heat treatment time, and then the meat will be tasty and juicy.

Doesn't taste like chicken characteristic bright colors unlike red meat varieties, and therefore it can be varied by adding herbs and spices, salt and sugar, sauce. It can be marinated in a spicy-sweet or, conversely, fermented milk marinade and this will add piquancy to white chicken meat.

With Chiken spices combine perfectly and spices, remember them and do not overdo it in quantity: below are the spice rates for one chicken carcass weighing 1.5 kilograms.

Spices and seasonings for chicken. Average consumption:

Tip: if you increase the amount of spices, the meat will be more aromatic, sharper or more piquant in taste.

Of these spices combined with ready-made oils, honey, soy sauce, ketchup and tomato paste, fermented milk products(kefir, yogurt, mayonnaise), spices (mustard, adjika, garlic, onions), citrus fruits (orange, lemon, lime), white and red wine, you can prepare a wonderful, aromatic marinade. The marinade can have any flavor palette: sweet, hot, salty, spicy, tart and piquant. Cooked chicken meat in the oven can sometimes not even be recognized, that’s how different the flavor shades of ordinary white dietary meat are.

Many options for preparing chicken meat give professional chefs and housewives plenty of room for imagination in the kitchen. There are thousands of recipes, how to improve the taste of chicken meat and we offer you several simple and easy recipes - chicken in marinade, baked in the oven.

IN Lately Chicken meat cooked in Asian style has become particularly popular in the world, so let’s start with it.

Recipe for cooking chicken in soy - honey sauce in the oven

In the East they love so that the food is hot and spicy, and for this they use collected and dried herbs from which they make spices, as well as soy sauce, which replaces salt and honey, which gives sweetness and aroma to all dishes without exception.

Preparing the chicken

Take a chicken carcass, wash it thoroughly and remove all remaining feathers, if any. We trim off excess skin and fat from the carcass, and then rinse it thoroughly under running warm water.

Clean washed chicken the carcass must be wiped dry kitchen towel and leave it to dry, and we ourselves begin to prepare the marinade, in which we will keep our wonderful white tender chicken meat until it absorbs and is completely saturated with the aroma of herbs and spices, soy sauce and honey.

Cooking marinade for chicken in the oven, recipe

Use it to prepare the marinade for chicken in the oven according to the recipe, take a deep bowl and add our ingredients for the marinade into it:

Soy sauce – 2 tablespoons.
Liquid honey (thick honey can be dissolved in a water bath) – 2 tablespoons.
Refined sunflower oil- three tablespoons.
Basil – 0.5 teaspoon.
Ground black pepper - on the tip of a knife
Coriander (ground) – 0.5 teaspoon.
Turmeric - on the tip of a knife.
Cumin - 1 teaspoon.

Marinating chicken meat

Mix all the ingredients of our marinade thoroughly and place our p cooked chicken carcass for further marinating. If you want to speed up the process, you can cut the carcass into pieces first before marinating it and put them in a bowl with the marinade; its dietary part, the chicken breast, is especially tasty.

Helpful Tips:

To marinate chicken meat faster and more evenly, you can use a clean bowl instead of a bowl. plastic bag, pour the marinade into it and put the chicken pieces for marinating.
The optimal time for marinating chicken meat is from 1 to 12 hours in the refrigerator.

Roasting meat

After an hour, we take our marinated chicken out of the marinade and set it to bake into a preheated oven up to 180 degrees Celsius. Baking time - half an hour + 15 minutes for those who like it with a crust.

For people who watch their weight and limit themselves to eating fatty foods, a recipe for baking chicken in a fermented milk marinade is suitable.

Recipe for cooking chicken in fermented milk sauce in the oven

The chicken is prepared as in the previous recipe. The chicken is washed and dried (see above).

Ingredients of the marinade:

Low-fat kefir from 1% or low-fat – 0.5 liters.
Refined sunflower oil - 1 tablespoon.
Sweet-spicy liquid mustard - 2 tablespoons.
Garlic - 5 cloves.
Basil – 0.5 teaspoon.
Coriander – 0.5 teaspoon.

Preparation

All the ingredients of our marinade mix well in a bowl, put our cooked chicken carcass there for further marinating. If you want to speed up the process, you can cut the carcass into pieces first before marinating it and put them in a bowl with the marinade; its dietary part, the chicken breast, is especially tasty.

Advice: optimal time marinate chicken meat for 1 to 12 hours in the refrigerator.

For this recipe, it is enough to keep the meat in fermented milk sauce for a couple of hours.

After a couple of hours, remove the marinade and bake it in a preheated oven at 180 degrees Celsius. The baking time will be 40 minutes. The meat turns out very juicy.

Chinese restaurants and buffets serve spicy, sweet-hot chicken prepared according to this recipe. For everyone who loves spicy food cooked on a wire rack in the oven.

Recipe for cooking chicken in a sweet-hot sauce in the oven (Chinese)

The chicken is prepared as in the previous recipe. The chicken is washed and dried(see above).

Preparing the marinade:

Soy sauce – 5 tablespoons.
Sesame oil or grape seed oil - 3 tablespoons.
Liquid honey (thick honey can be dissolved in a water bath) – 3 tablespoons.
Garlic - 5 cloves, crushed.
Ground black pepper - on the tip of a knife.
Medium-grind food salt – 0.5 teaspoon.
Ginger root - 0.5 teaspoon.

Marinating chicken and baking

All constituent ingredients mix our marinade well in a bowl, place our cooked chicken carcass there for further marinating.

For this recipe, it is enough to soak the meat in a sweet-hot sauce for one or two hours.

In a couple of hours take out our marinated chicken from the marinade and bake it in a preheated oven at 180 degrees Celsius. Baking time will be 30 minutes. The meat turns out very flavorful.

Grilled chicken in the oven

Preparing the chicken occurs as in the previous recipe. The chicken is washed and dried (see above).

Preparing chicken marinade in the oven:

Marinating chicken meat and baking it

All components ingredients of our marinade mix well in a bowl, and rub the carcass with this marinade mixture.

Let's bake it into a preheated oven at 180 degrees Celsius on a special grill skewer that rotates. The baking time will be 50 minutes. The meat is very flavorful, lean and has a crispy crust.

The following recipe “Chicken in Paprika” turns out the meat spicy with aromatic ginger-garlic sourness.

Recipe "Chicken in paprika"

Onion – 1 onion.
Garlic – 3 cloves, minced.
Ginger (dry) - on the tip of a knife.
Lemon juice– 2 teaspoon
Teriyaki juice - 6 tablespoons.
Coriander (ground) - 0.5 teaspoons.
Ground black pepper - on the tip of a knife.

Marinating chicken meat

All components ingredients of our marinade mix well in a bowl, place our cooked chicken carcass there for further marinating.

Roasting meat

Cook the chicken in the oven at 180 degrees Celsius for at least 40 minutes, before serving, if desired, add sweet lingonberry sauce.

Chicken meat has a calorie content of 75 kilocalories per 100 grams of product, but the calorie content increases sharply when cooking chicken three times, and this happens due to the vegetable oils used in marinades, and their calorie content reaches up to 450 kilocalories per 1 tablespoon, as well as granulated sugar, which can be replaced with a sugar substitute or liquid honey. You can reduce or completely eliminate oils by using fermented milk marinade (low-fat kefir, yogurt, whey), we offer a recipe for chicken in yogurt marinade.

Recipe Chicken in yogurt marinade

Yogurt (fat content no more than 1%) – 400 grams.
Lemon juice – 1 tablespoon.
Chopped garlic – 3 cloves.
Cumin - 1 teaspoon.
Ginger (dry) – on the tip of a knife
Honey – 0.5 teaspoon.
Ketchup (tomato paste) – 1 tablespoon.
Nutmeg - on the tip of the knife.

Marinating chicken meat. Mix all the ingredients of our marinade thoroughly in a bowl, place our cooked chicken carcass there for further marinating. Marinating time is at least one day (24 hours).

For this recipe, it is enough to keep the meat in a sweet-hot sauce for two hours or more. It is advisable to remove the skin of chicken carcasses before marinating.

Roasting meat. This marinated chicken meat is prepared in the oven for at least half an hour.

Recipe “Exotic in tequila”

Hot sweet paprika – 1.5 teaspoon.
Chopped garlic – 8 cloves (1 head).
Lime juice (lemon) - 1 tablespoon.
Tarragon - on the tip of the knife.
Tequila - 60 grams.
Sweet liquid mustard – 1 tablespoon.

Preparation

The marinating time is at least two hours and this marinade is poured over the chicken while cooking in the oven. Cooking time in an oven preheated to 180 degrees Celsius for at least 35-40 minutes. The taste of chicken meat is aromatic with a spicy and exotic sourness. The meat melts in your mouth.

Chicken meat, p cooked in the oven, should be eaten with salads of fresh vegetables and herbs.

Tip: it is better to salt chicken meat at the end of cooking, then it will be softer and juicier. Take 0.5 level teaspoon of salt and mix completely in 2 tablespoons of boiled water, then pour this solution over the chicken both on top of the carcass and inside, after five minutes it will be soaked and the chicken can be removed from the oven.

Chicken meat, unlike other types, including game, does not need to be marinated to soften it.

In most cases, the birds sold will be broiler breeds, with tender, soft meat. However, marinades of various compositions and methods of their application are used very often.

The effect achieved by such methods is to give very susceptible chicken the taste qualities inherent in the components of the marinade, and these can be spices and wines, citrus juice, or onions.

Marinated chicken - basic principles for preparing marinated chicken dishes

For marinating, fresh or chilled chicken is usually used. If the bird is frozen, it should be defrosted properly.

This should not be done in water or in the microwave; place the meat in a non-metallic container and leave overnight at nominal room temperature.

The carcass can be marinated either as a whole or cut into pieces, it all depends on what kind of dish you are going to cook.

For marinating, it is best to take enamel, porcelain, or glass dishes. Such containers do not oxidize under the influence of acids contained in the marinade.

The whole carcass is well rubbed with salt and pepper and placed in the marinade.

There are a lot of marinades for poultry, but each of them must contain an acid that helps soften the fibers of chicken meat.

One of the most common components of a marinade is vinegar, but it is not included in this collection of recipes, since chicken marinated with vinegar loses too much of its taste qualities.

It is best to keep chicken meat in kefir, citrus juice with honey, wine or soy sauce.

The marinating time largely depends on what effect you want to get. Chicken kept even in the same marinade, but for different lengths of time, can turn out to be completely different in taste and aroma.

If you need to marinate the chicken long time, it’s best to do this in the refrigerator; if marinating is intended for up to three hours, you don’t have to put it in the refrigerator.

Countless different dishes are prepared from marinated chicken: chicken fillet marinated in kefir and fried in a frying pan, chopped into pieces and stewed in the marinade remaining after aging will turn out to be tender and juicy; the chicken will turn out much more flavorful. You can also bake the whole marinated chicken in the oven, having previously stuffed it.

Kebabs are prepared from marinated chicken by placing skewers strung with meat pieces into jars and baking in the oven. If you want smoky barbecue, cook it over a fire.

“Juicy Slices” - marinated chicken in low-fat kefir

Ingredients:

800 grams of chicken fillet;

Half a liter of kefir 2.5% or less fat;

One head of sweet onion;

Two cloves of garlic;

Dill, dried seeds;

Whole black peppercorns;

Laurel, one leaf.

Cooking method:

1. Pour kefir over chicken fillet cut into small slices; it should completely cover the pieces of meat.

2. To taste, add salt, spices ground in a coffee grinder or a special mill, garlic cut into small slices, and slowly mix gently.

3. Place onion chopped into large, very thin rings on top.

4. Close the container with a lid and put it in the refrigerator until the morning.

5. Quickly moisten with any vegetable oil and heat thoroughly.

6. Place the pieces of marinated chicken meat along with the marinade and cook over medium heat, uncovered. Make sure that the meat does not stick to the pan.

7. When all the kefir has evaporated and the fillet slices are lightly browned, remove from the heat and serve.

Marinated chicken in kefir – “Firebird”, baked in the oven

Ingredients:

One kilogram chicken drumsticks;

Two glasses of kefir, low-fat;

1 tsp. spices for poultry;

10 grams of finely ground salt.

Cooking method:

1. Rinse the shins under water, removing cartilage and remaining dead skin from the bottom of the bone.

2. Place the drumsticks in a bowl, sprinkle with spices and salt and stir.

3. Pour in the kefir, again mix everything carefully but thoroughly and leave to marinate for half an hour without putting it in the refrigerator.

4. Place the chicken on a baking sheet with small sides and pour the remaining kefir marinade over it.

5. Cook in a preheated oven at 190 degrees for forty-five minutes.

Shish kebab of marinated chicken in kefir, grilled on coals

Ingredients for one kilogram of chilled legs:

Six medium-sized heads of sweet onions;

250 ml kefir;

Four “sharp” cloves fresh garlic;

1/2 tsp. nutmeg powder;

1/3 part tsp. hand ground black;

Two pinches of curry.

Cooking method:

1. Cut off the lower part of the bone with cartilage from the legs. Cut each leg into pieces so that the pieces fit easily on the skewers when threaded.

2. Peel two heads of sweet onion, cut into small pieces and place together with the chopped garlic into a blender bowl, chop.

3. Pour in kefir, add spices, add fine salt to taste and mix, you can do this with a blender.

4. Cut the remaining onions into the thinnest rings possible and, together with the chopped legs, place them in a bag. Add the marinade, mix with your hands several times and, tying the bag tightly, put it in the refrigerator for three hours.

5. Thread pieces of meat onto the skewer loosely, alternating them with onion rings, and when frying over coals, constantly turn them over so that the tender meat does not dry out.

6. When the chicken reaches a state of semi-cookedness, pour the remaining marinade over it and, fanning, bring the marinated chicken kebab to readiness.

Oven-baked, stuffed marinated chicken in special soy sauce

Ingredients:

Chicken carcass, chilled;

Half a glass of mayonnaise;

A teaspoon of mustard;

75 ml soy sauce, maybe mushroom;

Three cloves of garlic.

For filling:

Full, without a slide, glass of rice;

One chicken cube;

Small onion;

Five tangerine slices;

Seven dried barberries.

Cooking method:

1. Wash the chicken carcass well under the tap, remove the remaining feathers with tweezers, remove the kidneys and lungs from the inside, and dry.

2. Mix mayonnaise, mustard and soy sauce. Pepper, salt a little more than to taste, taking into account that the minced meat is not too salty, add chopped garlic and stir.

3. Rub the carcass with the prepared marinade on all sides and inside, place in a bag and leave in the refrigerator overnight.

4. For the filling, pour the sorted and thoroughly washed rice with a bouillon cube diluted in three glasses of boiling water. Add dried barberry and cook over low heat, stirring, and stop cooking a couple of minutes before it is ready.

5. Place slightly undercooked rice in a shallow colander and rinse thoroughly cold water. When it has completely drained (you can help this by slightly pressing the surface with a spoon), mix the rice with the onion, sautéed in vegetable oil.

6. Add tangerine slices cut into small pieces and stir.

7. Using a spoon, stuff the marinated carcass, sew it up and place on a roasting pan moistened with vegetable oil.

8. Place the dish in the preheated oven, raise the temperature to 180–200 degrees and bake until done, one hour.

“Tender” marinated chicken kebab in the oven, in a jar

Ingredients:

Two kilograms of chicken fillet;

Kilogram underline;

1 kg of white onions;

800 grams of very ripe, non-greenhouse tomatoes;

A liter of tomato juice;

Half a liter of wine, varieties “Rkatsiteli”, “Sauvignon”;

Six sprigs of rosemary;

A small bunch of fresh herbs to taste;

Two laurel leaves;

A small pinch of paprika;

Red on the tip of the knife hot peppers;

Coarse garden salt and coarsely ground black pepper to taste.

Cooking method:

1. Chop fresh herbs. Cut the onion into rings, half a centimeter thick, and break the bay leaves with your hands.

2. Chicken fillet cut with a very sharp knife into small pieces measuring two by two centimeters.

3. Place layers on the bottom of a deep dish: onions, pieces of meat with thin slices of undercut, then onions again, etc. This will make it easier to mash the onions and tomatoes later.

4. Pour in tomato juice, wine, add a little salt and add finely chopped tomatoes.

5. Mix everything well, while kneading the onions and tomatoes with your hands.

6. Add all the prepared spices, chopped herbs and mix again.

7. Place to marinate in a cool place, preferably in the refrigerator, for five hours.

8. Thread pieces of chicken meat onto wooden skewers, alternating with cherry slices and onions.

9. Place the remaining onions on the bottom of clean, dry three-liter jars. Place the skewers vertically and cover the jars tightly with foil.

10. No more than five skewers should be placed in each jar.

11. Place the jars in a cold stove and cook for an hour, an hour and a half, at 180 degrees.

Marinated Tropicana chicken in lime marinade

Ingredients:

Five small chicken thighs;

Three limes;

Two tables. spoons of sweet cream butter;

One tbsp. l. refined sunflower oil;

50 grams of honey;

Half a teaspoon of cumin, dried;

Fine salt and hand-ground black pepper to taste.

Cooking method:

1. Rinse the limes under water and dry. Using a fine grater, remove the zest from the citrus fruits and squeeze out the juice.

2. Mix the juice with honey, and the grated zest with spices.

3. Rinse the chicken thighs under the tap, do not remove the skin, pierce them in several places for better soaking in the marinade.

4. Rub the chicken with salt and pepper, sprinkle generously with lime juice and honey dissolved in it and sprinkle with a mixture of zest and spices. Place the chicken in the refrigerator overnight.

5. Melt the butter in a frying pan at a very low temperature, add a little vegetable oil. Increase heat to medium and fry chicken until evenly browned.

6. Afterwards, pour the remaining marinade into the frying pan with the chicken and continue to simmer for half an hour under the lid over low heat.

Spicy stewed, marinated chicken in soy, classic sauce

Be careful and careful with Ogonyok pepper, it is very hot! If you are not sure, replace it with another, although this will somewhat distort the taste of the dish.

Ingredients:

Half a chicken, weighing 800 grams;

150 ml light soy sauce;

60 grams of honey, liquid;

5 tbsp. l. ketchup;

70 ml light beer;

One orange, large;

A pinch of ground pepper “Ogonyok”;

Two pinches of paprika;

Five cloves of garlic;

Crushed or hand-ground black pepper and coarse salt to taste.

Cooking method:

1. Liquid honey, one and a half tablespoons, mix well with soy sauce, if you don’t have liquid honey, melt the thick one in a water bath.

2. Add spices, herbs, ketchup and stir everything well.

3. Cut the washed and dried chicken into portions, place in the prepared marinade and leave for two hours.

4. Remove the chicken from the marinade, pat dry with a disposable towel and fry in refined vegetable oil over moderate heat until tender golden brown.

5. Squeeze the juice out of the orange and add the remaining honey, beer and half a glass of water and mix.

6. Place the pieces of fried chicken in a saucepan, pour in the prepared sauce and simmer over low heat for twenty minutes.

7. Marinated chicken stewed according to this recipe is garnished with boiled vegetables.

Marinated chicken - the intricacies of marinating, preparation and useful tips

It is not necessary to follow the exact proportions of ingredients for the marinade specified in the recipe; you can follow your own preferences and taste.

Before frying marinated chicken in oil in a frying pan, dry it with a disposable towel, and only then place it in the frying pan, then the oil will not splatter during the frying process.

When preparing shish kebab in jars, only dry jars should be placed in the oven so that they do not burst when heated. They are also taken out extremely carefully - first turning off the heat and opening the door slightly. Otherwise, sudden access to colder air may split the cans.

Another original way marinating. A glass of dry table wine is quickly brought to a boil, add cinnamon, crushed black peppercorns, ground nutmeg, and a teaspoon of salt. Allow to boil for a minute, remove from heat and cool by placing the dishes in a container with cold water. The resulting decoction is filtered from the spices, divided in half and diluted with the same amount of dry wine, in one case red (Cabernet, Muscat) and the other half the same from which the decoction was prepared (Rkatsiteli, Aligote). The resulting marinade is injected into finely chopped chicken using a syringe. Half of the meat will be with white marinade, the other with red. The meat is kept in the refrigerator for 1.5 hours under slight pressure, and cooked quickly, with very high heat, using any in the desired way.

If you have no personal prejudice against the taste of garlic, do not skimp on it in the marinade. You can also stuff thinly sliced garlic cloves into chicken meat that has been pricked with a knife. This is especially suitable for kefir and sour cream marinades.

To ensure tenderness of chicken meat, as well as to acquire the taste and aroma of spices, you need to marinate the whole chicken for cooking in the oven.

Before marinating a whole bird, rinse it with water and then dry it thoroughly with a paper towel.

You need to marinate chicken in a non-metallic container or bag, placing it in the refrigerator for the time specified in the recipe.

What spices are best to use for marinating chicken for the oven?

These are pepper (black, allspice, chili), nutmeg, curry, turmeric, herbs - mint, sage, thyme, basil, marjoram.

A little secret to marinating a whole chicken: any spices will reveal their taste and aroma better if you add vegetable oil to the mixture.

How to marinate a whole chicken in the oven

Marinate a whole chicken with vinegar

Vinegar makes any meat more tender and also gives it a pleasant sourness, which is successfully used in.

Ingredients:

8 tablespoons vinegar 9%
400 ml water
4 tablespoons vegetable oil
1 piece of onion
salt, pepper and any seasonings - to taste

Regular vinegar can be replaced with apple or wine vinegar.

How to marinate a whole chicken in vinegar:

1. Dilute vinegar in water, add oil, spices and salt.

2. Immerse the chicken in the marinade for at least 3 hours, or overnight, then cook in the oven.

How to marinate a whole chicken without mayonnaise

How to deliciously marinate whole chicken in mayonnaise

Ingredients:

chicken
head of garlic
2 tablespoons mayonnaise
pepper mixture

How to marinate a whole bird with mayonnaise for baking:

1. Peel the garlic and finely chop or squeeze.

2. Add along with the pepper to the mayonnaise and mix well.

3. Thoroughly coat the chicken inside and out and leave in the refrigerator for 3-4 hours or overnight.

How to properly marinate a whole chicken

Recipe for marinating whole chicken in soy sauce

Chicken meat in soy marinade is more tender and less fatty.

Ingredients:

6 cloves garlic
2 table. spoons of soy sauce
1 tsp each oregano, paprika, sesame and mustard
4 tbsp. l. vegetable oil

How to marinate a whole chicken in soy sauce:

1. Place the carcass breast side up and cut it in half along the breastbone to “open” the chicken, as for a tabaka chicken. Rinse the inside again.

To keep the poultry meat soft, you can cover it with a plastic bag and lightly beat it with a hammer.

2. Grind the squeezed garlic with oil, add soy sauce and spices.

3. Salt the chicken on all sides and brush with marinade. Leave to marinate for 3-4 hours and bake in the oven.

How to quickly marinate a whole chicken

Ingredients for 1.5 kg carcass:

orange
soy sauce - 6 tbsp.
vegetable oil - 4 tbsp.
liquid honey - 2 tbsp.
ground paprika - 1 tsp.
mixture of peppers to taste

Recipe for quick marinating of chicken carcass:

1. Rub the carcass with a mixture of peppers and leave for 10-15 minutes.

2. Squeeze the juice out of the orange and mix it with honey, soy sauce and oil.

3. Grease a baking sheet and place the bird breast side down on it.

4. Spread the resulting marinade on top and place in a cold oven.

There is no need to keep the meat in the marinade; the chicken will already have enough time to soak it in it - while the oven is heating up and during cooking.

5. Bake the chicken at a temperature of 180-190 degrees for 35 minutes on one side, and then turn over and cook for another half hour on the other.