How to marinate a whole chicken for the oven. Various recipes for chicken marinades in the oven

There are an incredible number of pickles out there today. We have selected the best ones for you, so that you can learn some new tastes and aromas for yourself.

Of course, in order for the dish to turn out delicious, you must definitely choose a good product. We will now write you all the recommendations on how to do this:

1. Appearance always plays a major role. The carcass should have a round, firm breast of optimal size. Breast that is too small will indicate that either the chicken was sick or was too young. And the big one will say that the bird was fed with hormonal drugs;
2. There should also be absolutely no defects on the surface. That is, no blood, stains, scratches, and so on. The skin should be dry but soft and free of mucus;
3. Press down on the meat. It should be firm and elastic. If the fingerprint disappears after a few seconds, we strongly recommend that you abandon the purchase. If you have not noticed where she disappeared, then you can safely take;
4. And, of course, a pleasant smell. No rot, dampness or even spices. Only the smell of raw meat. Do not hesitate to ask for a sniff, because this is your health and your family.

Now that you know how to choose a carcass, we advise you to start studying all the marinades in order to choose the most delicious one for yourself and cook it with juicy chicken.

Classic chicken marinade

Cooking time

calorie content per 100 grams

Classics are always a good choice. The ingredients are fairly simple and the taste is amazing.

How to cook:

1. The amount of ingredients here is suitable for a small chicken, about 1 kg. And immediately you need to start with the bow. It should be peeled off and then cut into half rings;
2. A fifth of all onions should be chopped into a gruel with a blender;
3. Then add pepper, sugar, vinegar, salt and a little sunflower oil to the resulting onion puree. Kill everything again into a homogeneous mass. It is important that the peppers are ground too;
4. Pour a glass of water into this mixture and mix, put laurel leaves. Marinate the prepared chicken in this liquid, and sprinkle with onion rings on top;
5. Put in the refrigerator and marinate for at least two hours. During this time, turn the chicken a couple of times, and it is also important that onion rings surround it on all sides.

Tip: if you don't have a blender, you can just grate the onion on a fine grater, and grind all the spices in a mortar or just a rolling pin.

Spicy marinade on grape juice for chicken in the oven

Very spicy marinade, soaks meat softly and efficiently. After that, the chicken is perfect for a romantic dinner with a glass of wine.

How long does it take - 30 minutes.

What is the calorie content - 33 calories.

How to cook:

1. In one saucepan, mix water with grape juice and put on a small fire;
2. While the mixture is slowly heating, it is necessary to grind cloves and black pepper in a mortar;
3. Put a little citric acid in the already warm juice and add sugar, dissolve it;
4. The mixture does not need to boil, it just needs to be warmed up. Turn off the fire;
5. When the liquid has cooled to body temperature, you need to put ground spices in it. Insist for five minutes, then marinate the chicken in it and leave for four hours to soak. When cooking poultry, pour the marinade on top from time to time.

Tip: It is advisable to take grape juice from dark grape varieties, as their taste is richer. Accordingly, red wine is suitable for ready-made meat.

Citrus notes have always been successfully combined with dietary poultry. In addition, citric acid prevents it from losing its juiciness, which is very important when baking.

How long does it take - 10 minutes.

What is the calorie content - 231 calories.

How to cook:

1. Wash the lemon, cut it in half and squeeze out all the juice. You can do it manually, or you can resort to a juice press;
2. Peel the garlic and chop it very finely. Alternatively, you can simply pass it through a press;
3. Finely chop the thyme, after rinsing the branches under water. If there is no fresh one, you can take dried, you only need two pinches;
4. Mix lemon juice with olive oil, and then add a pinch of salt, garlic and thyme here;
5. Marinate the chicken in the mixture and leave to soak for a maximum of three hours. If left on for longer, the citric acid will affect the meat too much and make it tough.

Tip: when squeezing citrus fruits by hand, it is important to remember one rule: before using the fruit, it should be rolled on the table, pressing down well with the palm of your hand. In the future, this will contribute to faster and easier excretion of juice. This works with all citrus fruits, not just lemon.

Perhaps one of the most original marinades. It is easy for them to surprise not only guests, but also themselves. The finished chicken will have an incredible crust!

How much time is 55 minutes.

What is the calorie content - 172 calories.

How to cook:

1. The first step is to grate the cheese. It can be any product that melts well. For example, Russian, parmesan, gruyere. Or you can even take mozzarella. Set aside the grated mass;
2. In a small bowl, mix mustard with paprika, lightly add salt. You can use white pepper. Stir with a fork or mixer;
3. Put a piece of butter in the pan and melt it, and then pour the flour here and actively stir it. You need to lightly fry it over medium heat. The mass will acquire a beautiful creamy color. Stir in a circular motion;
4. Next in a saucepan, you need to heat the cream, but do not boil it. They also need to be stirred all the time in order to evenly warm up;
5. After that, pour them in a thin stream directly into the pan to the flour. Stir everything thoroughly;
6. Pour wine into the same saucepan and heat it to the same temperature, or rather, you just need to warm up the liquid well;
7. After that, pour the creamy mass into the wine, stirring it constantly. When it begins to thicken, add the mustard mixture;
8. Stir constantly, remove from heat, add grated cheese and continue stirring to melt;
9. Marinate the chicken for an hour and bake. Or you can simply add this marinade already in the baking process, fifteen minutes before the chicken is ready. This will provide the bird with an instant cheese crust.

Tip: in order for the cheese to melt faster in the creamy-wine mass, it must be grated as finely as possible.

Soy sauce has become a part of our cuisine. And sometimes it is impossible to imagine an appetizing chicken without him. Especially the crispy wings!

How long does it take - 20 minutes.

What is the calorie content - 370 calories.

How to cook:

1. In a small bowl, mix the soy sauce and butter. The easiest way is to actively mix with a fork;
2. Then add honey. It must be liquid. Therefore, if the product has time to be sugared, it should be melted either in the microwave or in a water bath;
3. Remove the husk from the garlic and chop it finely with a sharp knife. Add to other products;
4. Add ginger to the mix and stir again. Grate the chicken and leave to marinate for at least an hour and a half.

Tip: add salt very carefully, as there is quite a lot of it in the soy sauce itself.

It will be quite unusual, at the same time original and tasty - add nuts to the marinade. Imagine how delicious they will be after baking. To do this, you can use any nuts: walnuts, forest, pine nuts, Brazilian nuts, cashew nuts, and so on.

Chicken is a rather light, tender type of meat, therefore it just as easily and quickly absorbs all the aromas and tastes. Therefore, we advise you to be careful with spices and know when to stop. Don't worry, every bite of garlic, every sprig of rosemary and every gram of cheese will be felt.

It is better to marinate in the refrigerator, as in a cold environment the meat absorbs all odors and tastes much faster. It is not for nothing that sometimes the meat from the refrigerator gives off cakes that were lying nearby. If you put them side by side on the kitchen table, then this will no longer happen, you must agree.

To make the carcass with a golden brown crust, it can be poured with honey before being sent to the oven. Or a mixture of honey and any vegetable oil. Another option if you are going to bake the poultry in foil - ten minutes before the end of cooking, remove the baking sheet or dish, open the foil and let the meat brown.

We do not recommend adding mayonnaise to marinades. Firstly, it cannot be thermally processed, since it loses not only taste, but also benefits. Secondly, it will spoil the chicken, turning it into a tasteless mass. And thirdly, if you overdo it, then your dish will turn out to be bitter and tough due to the content of vinegar in mayonnaise.

To make your chicken as tasty as possible, we recommend marinating it for as long as possible. It can be one hour, or it can be a day. First, the carcass must be grated well with marinade, and if something remains, pour it on top. Next, pack it all in a bag or baking sleeve. A resealable container or, in extreme cases, a saucepan is also suitable. In any case, the meat should be covered.

Have you chosen a marinade? Rather, start cooking chicken so that an appetizing, ruddy, juicy and fragrant chicken will flaunt on your evening table tomorrow.

What is the best oven marinade for chicken? Which ingredients work well with this meat, and which shouldn't be added? How to marinate a carcass correctly? We will talk about this further.

Ask a professional chef how he prepares any meat. Believe me, he will definitely say that the meat should be marinated. This is necessary in order to obtain a more pronounced, bright and original taste. In addition, after pickling, the fibers become softer, the dish is softer and juicier.

Secrets of marinating chicken

There are several rules for marinating chicken for the oven. By observing them, you will always get a great dish as a result.

• The duration of pickling depends on the weight of the carcass. If you plan to bake the whole carcass, do not be too lazy to marinate it in the evening. If you have wings or breast for dinner, you can leave them in the sauce for an hour. The thighs take longer - 2 to 4 hours.
• Stop marinating your chicken in the oven in mayonnaise! With this simple and seemingly successful, at first glance, ingredient you completely kill his individual taste, which turns out to be the same every time. Moreover, mayonnaise contains acetic acid, which, when baked, makes the fibers hard, and they begin to taste bitter.
• Refrigerate meat if marinating time is more than 2 hours. At room temperature, the carcass will marinate faster, but this only applies to the breast or wings.
• The easiest way, how to marinate chicken for the oven, mix 1 or more types of spices with vegetable oil, bathe the meat in this composition and leave for a couple of hours. Choose oil depending on the seasoning you choose. For example, olive goes well with basil and paprika, sunflower - with hot spices, and corn is universal, suitable for all types of pickling.
• Give up salt! Every oven chicken marinade recipe requires salt. But you need to add it correctly. Do not salt the meat before marinating for a long time, it is better to add salt 10 minutes before you plan to send the carcass to the oven. Otherwise, the dish will turn out tough and dry.

Choosing spices

What spices for chicken in the oven should you use, and which ones will give us a wealth of flavors? Remember!

• Peppers - black and chili. The first is universal, we put it in every dish, but chili gives the dish a spice, therefore it is used "dosed" and often in dishes with a Mexican accent.
• Herbs - for chicken in the oven, the marinade may contain marjoram, basil, mint, thyme, rosemary, sage. You can use only one bright taste, or you can use their original mix. By the way, all these herbs are great with ginger and corianr, which will also enrich the taste of your dish.
• Curry is the perfect solution for marinated chicken in the oven, especially if you plan on grilling it. Curry is not a simple herb, but a rich combination of spices: cumin, nutmeg, mustard, hot pepper, coriander.
• Nutmeg - Opt for this if you plan on making chicken with cheese and mushrooms. This spice vividly saturates the taste of dishes with dairy ingredients; no gourmet dish can do without it if it contains cream and potatoes.
• Turmeric - This spice has a special flavor that is highly prized in India. For us, it is more than unusual, so putting turmeric in the marinade is worth a small amount. But for chicken in the oven, it will be an ideal solution, as it will give the dish not only an interesting taste, but also a bright golden crust.

5 types of marinade

And now we offer you a choice of several recipes for universal marinades for chicken meat.

1. Soy-honey. Mix a spoonful of soy sauce with two tablespoons of melted honey and three tablespoons of vegetable oil. Add to the marinade half a teaspoon of coriander and basil, a little black pepper, mix. Marinate the meat in the composition, and if you bake it in the form and with potatoes, pour it over it before sending it to the oven. Thanks to honey, the chicken will acquire a golden color and a sweetish taste.
2. Asian spicy. Mix a spoonful of olive oil and salt, add 2 tablespoons of sugar and the juice of half a lemon. Pass 5 cloves of garlic through a press, add to the marinade. Peel the 4 cm long ginger root, cut and send to the sauce. Pour in 2 tablespoons of soy sauce and lime juice, add half a spoonful of black pepper. The dish will turn out exquisitely spicy!
3. Wine mustard. Mix a spoonful of apple cider vinegar and mustard, dilute with a glass of dry white wine. Add a spoonful of salt, a spoonful of olive oil, and half a spoonful of black pepper. Wine and vinegar will make the meat incredibly tender and soft, and the mustard will give the original taste.
4. Spicy lemon. For this simple marinade, use the juice of one lemon and a tablespoon of olive oil. Then add to it half a spoonful of ground pepper and dried rosemary, a pinch of salt. Lemon and rosemary will create a stunning aroma in the finished dish.
5. Original kefir. Use 2 cups of minimum fat kefir, 4 cloves of garlic, juice of half a lemon. Add a spoonful of Tabasco hot sauce, half a spoonful each of thyme and black pepper, chop half an onion. At the end, add 2 tablespoons of salt.

Thanks to the marinade, the taste of your baked chicken will always be original and unusual.

Hello my dear readers. Agree that oven-baked chicken is one of the most delicious and delicious dishes. It can be cooked both for a solemn feast and for a family dinner. And you don't have to be a top-notch chef. You can easily cook an incredibly tasty dish yourself at home. I'll help you with this - I'll tell you how to marinate chicken for the oven.

1. How much to marinate a chicken depends on the weight of the carcass. If the meat will remain in the sauce for more than 2 hours, send it to the refrigerator. But small pieces of chicken are saturated with aromatic spices quite quickly - in 1-1.5 hours.
2. The easiest way to marinate meat is to send it into a mixture of spices and vegetable oil. Seasonings can be used according to your taste. As for the oil, olive, corn or sunflower oil will do.
3. Most recipes assume there is salt in the marinade. But do not 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 to be dry and harsh.

What spices are best to use

Do you want to cook a real culinary masterpiece? Then get serious about your seasoning choices.

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 a Mexican flavor. Or try replacing it with a scented one. It turns out very tasty.

Nutmeg... If you will cook chicken with cheese or mushrooms, be sure to add this spice.

Curry... It is a great addition to grilled chicken. By the way, my friends, curry is a "combined" spice. It consists of several spices: mustard, nutmeg, caraway seeds, coriander and hot pepper.

Turmeric... This spice will give the dish an original taste and a beautiful bright crust. Just do not overdo it with spice - add it in small quantities at first.

Aromatic herbs- mint, sage, thyme, basil, marjoram. You can use them singly 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 (). I'll introduce you to some of them today.

I have a huge request for you, friends. Be sure to unsubscribe when you cook the chicken according to one of the options below. Express your opinion - the better to marinate. And if you know a delicious option, share the recipe.

See recipes for baking chicken marinades with mouth-watering photos. And you can get acquainted with one of the most original in the article - "".

Step-by-step recipe for marinade of chicken legs in the sleeve

A very easy recipe to prepare. Baked chicken legs are juicy and aromatic. They go well with potatoes and any salad. At the end of baking, cut the sleeve to create a golden crust.

• 4 chicken legs;
• 2 cloves of garlic;
• 1 tsp provencal herbs;
• a pinch of red hot pepper;
• a pinch of sweet pepper;
• black pepper and salt to taste;
• 40 ml of olive oil.

Wash and dry the legs with paper towels. Chop the garlic with a garlic press. Pour oil into a bowl, add chopped garlic and spices. Mix everything well. Rub the chicken legs with the marinade, cover the bowl with cling film and refrigerate for 30 minutes.

Sleeve the chicken and tie. Place the bag in a baking dish. Or you can use the oven rack for this. Place a baking sheet with cold water under the bottom. 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 is golden brown. Serve with potatoes and vegetable salad.

How to marinate chicken in soy sauce

Do you like sweet meat? I just love it. Such yummy! I will share a classic recipe for combining 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 your shins and pat dry with paper towels.

In a bowl, combine honey, soy sauce, and a pinch of hot ground pepper. Peel the garlic clove and cut into slices. Squeeze out the juice from half a lemon. Add garlic and lemon juice to the marinade. Stir. Place the meat in a bowl with marinade, mix the drumsticks with your hands. Place the bowl in the refrigerator for 20 minutes.

Heat the oven to 160 degrees. Place the drumsticks in a heat-resistant dish, pour over the remaining marinade. Cut the other half of the lemon into slices and cover the drumsticks on top.

Place the forum 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. liquid honey + soy sauce;
• ground pepper;
• a pinch of coriander and the same amount of basil.

Combine soy sauce, spices, butter and honey in a bowl. Dip the thighs in this spicy mixture and leave for a couple of hours. Pickled chicken takes on a honey flavor and a beautiful brownish hue.

We put the thighs in the sleeve. Cut the potatoes into several pieces, season with spices. You can add 4 cups of orange. Pierce the sleeve with a knife a couple of times. Put everything in a bag and cook at 200 degrees for 30-35 minutes. Try making a 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 spice mix. Combines the contrast of sweetness and pungency, plus will give the chicken an incredible taste. You can cook chicken legs or drumsticks in this way.

For a kilo of chicken 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 components of the marinade. We immerse the chicken in the fragrant mass and leave it here for 1-1.5 hours.

Then we put the legs in a baking dish, pre-lined with foil. Next, we send it to an oven preheated to 180 degrees. The meat is baked for about half an hour. Remember to turn the legs over a couple of times during cooking.

What flavor will fill your kitchen! I think that even those who live in the next house will smell it 🙂 Well, your household will simply not be discouraged from the kitchen. Every now and then they will look here, hoping to hear the words: "Served to eat."

How to make kefir marinade correctly

The meat prepared according to this recipe will turn out to be very tender and juicy. For 1.5 kg of chicken (we will cook the thighs), take:

• 2 tbsp not too hot mustard;
• 500 ml of 1% kefir;
• 4-5 garlic cloves;
• 3 tbsp vegetable oil;
• slightly ground hot pepper;
• a pinch of dried basil.

Chop the garlic. Then we mix it with the rest of the marinade components. We immerse the meat in this mixture and send it to the refrigerator overnight.

Then we shift it into a greased form and pour it with kefir marinade on top. It is advisable that the thighs are completely covered with this aromatic mixture. To make it softer, close the top of the form with foil, piercing it in several places with a knife. Next, we send the baking dish to an oven preheated to 180 degrees. We set the cooking time for 30-40 minutes.

How to marinate a bird in mayonnaise

This option is very quick and easy. A kilogram chicken will need 120 g of mayonnaise, 3-4 garlic cloves and salt + ground black pepper.

Chop the garlic peeled from the skin with the help of a garlic. Mix it with mayonnaise and pepper. Cut the chicken into 10 pieces. Separate the thighs, legs and wings. Next, we disconnect the breast from the back. Then we cut the breast into 2 parts and the back into 2 parts. We immerse pieces of chicken in the fragrant mass for 1-1.5 hours. Then we put them in a slightly oiled baking dish and place in a preheated oven.

The temperature in the oven during the baking process of poultry should reach 200 degrees. Cook the chicken for about 20 minutes, then add a little salt and turn over. We continue to bake the meat for another 15 minutes.

Honey mustard marinade for whole chicken

In this way, we will cook the whole bird. For a carcass weighing 1.5 kg you will need:

• 2 tsp liquid honey;
• 4 tablespoons whole grain mustard;
• 7 cloves of garlic (or a couple of tablespoons dry);
• 4 tablespoons oils (preferably olive oil);
• ground black pepper + salt.

Mix honey with 3 cloves of garlic crushed into gruel, butter 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 adding a whole carcass at the end of cooking is unlikely to work. As a result, one part will come out too salty, and the other - not salted.

We arrange the bird in a baking dish and thoroughly coat it with the prepared sauce. We wash the remaining unpeeled garlic and place it in the inner cavity of the carcass. We send the chicken to the oven and bake it at 190 degrees for 20 minutes. Then we gently turn it over to the other side. And we continue to bake at the same thermal mode for another 30 minutes. Before removing the bird from the oven, check the meat for readiness.

Homemade grilled chicken marinade

The bird prepared according to this option will turn out like in a store. No one will suspect that you did this dish for the first time. For him you will need the following products:

• chicken (weighing up to 1.5 kg);
• 2 tbsp vinegar or apple cider;
• 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, finely rub the ginger root. Then we combine honey with ginger and garlic gruel. Add vinegar with juice and oil there.

I advise you to marinate the chicken in a bag. Pour the fragrant 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, salt it evenly and sprinkle with sesame seeds. Next, skewer the carcass. Use culinary string to secure the wings and legs. Place a baking sheet in the oven under the skewer - the fat from the chicken will drain there. Otherwise, after cooking the grilled chicken, you, like Cinderella, will rip out the oven. And your family will gobble up the whole chicken at this time without leaving you a piece 🙂

So that the meat does not turn out to be overdried, I advise you to cook it in two stages. First, grill it for 30-40 minutes. Then switch the oven to normal mode. And continue to cook the poultry for another 30-40 minutes at 200 degrees.

I am sure that chicken lovers will appreciate another recipe - "". Quite possibly it will become your signature dish 😉

Additional tricks

If you decide to bake chicken in foil, remember that tightness is important in this cooking method. Otherwise, the meat juice will leak out, and the meat will turn out to be dry. Therefore, do not save on foil - wrap the pieces generously with it.

You can also use a roasting sleeve for oven roasting. 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 how it will bang. By the way, with potatoes and other vegetables, you will immediately make a ready-made dish with a side dish. I am now adding another half of the orange, cut into wedges. It turns out very tasty.

Do not use fresh herbs for making the marinade. During the baking process, it will turn black and ruin the appearance of the dish. The best option is to replace the greens with dried herbs. And if you don't like the smell of burnt garlic in the oven, replace it with dry one. It is sold in any store.

I still have a lot of interesting things in store for you, therefore. And that's all for today: bye.

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Photo gallery: How to marinate chicken - the best marinade recipes for baking, frying and barbecue

Marinated chicken breasts with potatoes

A professional chef will say with confidence that chicken meat must be marinated before being cooked in the oven or on the stove. By marinating, the chicken gains a brighter taste, becomes even softer and softer. Today we are sharing with you a few secrets of how to deliciously marinate chicken for frying, baking or barbecuing.

How to deliciously marinate chicken: basic rules

There are many unspoken rules for marinating chicken meat for frying, baking in the oven, grilling, etc. Observing at least the most basic of them, you can always boast of successful dishes at a family dinner or a festive gala table:

1. Avoiding mayonnaise. Marinating meat in such a barbaric way is strongly discouraged. Mayonnaise completely deprives the delicate pulp of taste.
2. Duration of pickling. When planning to bake the whole chicken in the oven, it is best to leave it to soak overnight. If you decide to cook only drumsticks or wings, it is enough to marinate them for 2-4 hours.
3. Storage temperature. In cases where the marinating period exceeds 2 hours, the container with meat should be hidden in the refrigerator. Leaving it on the table runs the risk of getting a stale product.
4. A mixture of spices. The most popular safe pickling option is using multiple spices combined with vegetable oil or soy sauce. The liquid base for the marinade is chosen based on spices. So, paprika and basil are suitable for olive oil, and garlic and thyme are suitable for sunflower oil.

Marinated chicken in a bowl

For more information on how to marinate chicken for cooking in a pan, oven or grill, we will tell you in recipes with photo instructions.

How to marinate chicken for the oven: a step by step recipe with a photo

Spice-beer pairing is a novelty in chicken marinades. This unusual recipe for chicken dressing turned out to be very successful and even experienced chefs liked it. Having previously marinated the bird in such a mixture, you can bake it deliciously in the oven, and then enjoy the amazing taste and aroma.

Chicken legs marinated

Required Ingredients:

• light beer
• Cayenne pepper
• green basil

Step-by-step instruction

How to Marinate Oven Chicken in Honey Mustard Sauce

Honey mustard marinade with soy sauce is one of the most popular and by many adored options. Chicken in combination with these products after baking in the oven acquires an amazing golden color, an amazing salty-sweet taste and an extraordinary festive aroma.

Required Ingredients:

• liquid honey - 100 ml
• Dijon mustard - 70 ml
• curry - 1 tablespoon
• soy sauce - 4 tablespoons

Step-by-step instruction

How to marinate chicken in pomegranate juice

Chicken fillet in the process of frying in a pan (or in the oven) shows itself, to put it mildly, not in the best way. The meat becomes dry and tough, takes on an unpleasant gray or dark brown dark color. But this situation is easy to solve by pre-marinating the chicken breast in pomegranate sauce. So the chicken will be able to maintain its softness even after heat treatment, and the color of the finished dish will pleasantly surprise the gourmet's eye.

Required Ingredients:

• natural or bottled pomegranate juice
• coriander peas
• turmeric
• dried fennel
• fresh dill
• vinegar

Step-by-step instruction

1. Heat pomegranate juice (preferably freshly squeezed) over low heat.
2. Remove the container with juice from the burner, pour dry spices inside and add wine vinegar.
3. Finely chop fresh dill and send it to the solution. Mix everything thoroughly.
4. We put the chicken breasts in a wide vessel with sides, fill with marinade.
5. Cover the chicken with a lid and leave for 90 - 120 minutes.
6. In the absence of pomegranate juice, you can use slightly diluted narsharab pomegranate sauce. This time, the chicken will turn out to be no less juicy and soft.

How to marinate chicken for barbecue: a recipe with a photo

Today it is no longer relevant to marinate poultry meat in mayonnaise, kefir, sour cream. Now the trend is to marinate chicken for barbecue in soy sauce with spices and herbs. Be sure to try this newfangled recipe.