With the onset of the first warm days, many people begin to wonder how to marinate chicken for barbecue so that it turns out tasty and juicy. In addition to the classic version, which involves the use of vinegar, there are several unusual recipes that allow you to make the dish especially aromatic and appetizing.
Shish kebab made from chicken is not inferior in taste to meat, but requires some cooking skills from cooks, since poultry meat reaches readiness faster than pork or lamb. That is why one of the answers to the question of how to make delicious chicken kebab, there will be attention and accuracy when frying over coals or a fire.
Chicken kebab in kefir is one of the most unusual, but at the same time popular options for preparing a summer dish. This marinade has a delicate and refreshing taste due to the sour taste of the main ingredient - kefir.
In addition, this fermented milk product promotes moderate softening and preservation of juiciness of chicken meat. Chicken fillet shish kebab using kefir will require the presence of the following ingredients:
- chicken fillet– 2 kg;
- kefir (it is better to choose 3.2% fat content) - 0.5 l;
- onions - 1 kg;
- parsley - 100 g;
- spices (selected to taste for chicken or kebab) - 2 tbsp. l.;
- table salt - to taste.
You can also replace the fillet with chicken thighs or legs.
Cooking step by step.
- Chicken kebab in kefir will require processing of the chicken meat - it should be washed, cut into portions (if fillet is used), and the skin should be removed.
- The onions are peeled and cut into thin rings or half rings (as an option, one onion can be divided into 3 parts).
- In a container (deep basin, large bowl or saucepan), combine chicken and onion.
- Then pour in kefir and add all the spices.
- Add salt.
- Finely chop the parsley (without stems) and add to the marinade.
- Mix all ingredients and leave to infuse for 12 hours (the time can be reduced to 3-4 hours).
Fry the pieces until cooked - wait for a beautiful golden brown crust to appear. This will take 20 to 30 minutes. This marinade for chicken kebab assumes that it will be served with fresh vegetables or herbs - dill, green onions or cilantro.
Marinade for chicken kebab with mayonnaise and fresh garlic - great option for cooking gourmet dish on an open fire.
This recipe is suitable for cooking delicious kebab chicken in a frying pan, since not everyone has the opportunity to travel outside the city.
To start cooking, you will need to make sure you have the following ingredients:
- chicken (fillet, legs, leg) - 2-3 kg;
- fresh garlic - 10 cloves;
- mayonnaise 25% fat - 100 ml;
- salt, black pepper - to taste;
Barbecue spices or for chicken - to taste.
Cooking steps.
- Chicken kebab in mayonnaise using a whole carcass will require dividing it into 8 parts, the fillet must be cut into large portioned pieces.
- Rinse the meat, remove the skin if desired.
- Peel the garlic and cut each clove lengthwise into thin slices.
- Mix the spices chosen for preparing the dish with salt, black pepper and mayonnaise.
- Place the prepared garlic plates in the marinade (or under the skin if it has not been removed).
- Next, carefully coat all the pieces with the resulting mixture.
- Place them in a deep container and leave to marinate for 1 hour to 12 hours (optional).
- Place the prepared shish kebab on the grill and fry over coals until fully cooked.
Serve the dish with fresh vegetables and herbs. Using the same recipe, you can prepare delicious grilled chicken wings. The answer for those who don’t know how to pickle chicken wings for barbecue, marinade ingredients will be used with the addition of hot red pepper for additional piquancy.
For those who do not know how to marinate chicken kebab, we can recommend a simple and proven recipe that includes ingredients such as vinegar and onion. It is important to remember here that acetic acid can make chicken meat dry, so its amount in the marinade should be small.
This ingredient will give a characteristic sour taste and aroma to the dish, and onions and spices will add pungency and piquancy. That is why classic version does not disappear from culinary collections, remains in demand and popularity among lovers of meat fried over a fire.
Based on the marinade holding time, we can say the following: delicate taste and softness will require 1-3 hours, richness and piquancy - 6 hours or more. For cooking you need the following ingredients:
- chicken (whole or fillet, legs, thighs) - 2 kg;
- onions (except red) - 1 kg;
- ground red and black pepper - 0.5 tsp each;
- table salt - 1.5 tsp;
- Bay leaf- 1-2 pcs (optional);
- spices - to taste;
- vinegar (table, apple or wine) - 100 ml.
The process of preparing the marinade.
- If used whole chicken, then it should be washed and cut into 8 parts, if the fillet is washed and cut into portions.
- Peel the onions and cut into rings (thickness is optional).
- In the container that will be used for marinating, place the prepared chicken, chopped onions, add all the spices and vinegar, add salt, and mix (with your hands).
- Cover the container and place a weight on top.
- Leave to marinate for at least 1 hour.
- Fry the shish kebab until a brown crust appears.
Serve the dish with vegetables and tomato juice, as well as sauces to taste. A similar chicken kebab is ideal in the oven on skewers or on the grill, but the classic method remains cooking over an open fire.
For those who don’t know how to marinate chicken kebab in a non-standard way, who want to add some spice to the dish, or who like Asian, Japanese or Chinese cuisine, you need to use this unusual and very tasty recipe.
To prepare it you will need the following products:
- chicken - 2 kg;
- onion - 700 g;
- soy sauce - 4-5 tbsp. l.;
- olive oil- 4 tbsp. l.;
- lemon juice - 4 tbsp. l.;
- garlic cloves – 3 pcs.;
- black pepper - to taste.
Also, if desired, you can add fresh honey (2-3 tbsp), then the dish will acquire a characteristic sweet-spicy taste and aroma.
Chicken kebab in soy sauce is prepared as follows.
- Wash the chicken and then cut it into pieces.
- Cut the onion into thin half rings.
- Grind the garlic cloves in any convenient way.
- Mix soy sauce with lemon juice and pepper (there is no need to add additional salt, due to the fact that it is already present in the sauce).
- Prepare a suitable container in which to further marinate the chicken.
- Place the prepared chicken pieces in it and pour olive oil on top, mix (by hand).
- Add onions to the container.
- Pour over the marinade.
Leave to marinate for 2-3 hours, then fry, preferably over hot coals, until fully cooked.
The advantage of chicken kebab with vinegar or other types of marinade is its low calorie content. Pickling delicious chicken shish kebab also does not take much time, so the dish can be prepared very quickly.
Thus, various recipes marinade allows you to cook chicken kebab in different ways and surprise your family and friends with your culinary knowledge. The question of how many calories are in chicken kebab is not relevant, since the meat of this bird is a dietary product.
You can prepare the dish in urban conditions - chicken kebab in a slow cooker turns out tender and no less aromatic, so the season of summer dishes can be extended at the request of a person.
Mother of two children. I'm leading household for more than 7 years - this is my main job. I like to experiment, I constantly try different means, methods, techniques that can make our life easier, more modern, more fulfilling. I love my family.
Marinating is a very meticulous and creative process. The sauce in which the meat is soaked not only imparts a certain taste, but also breaks down protein fibers, due to which the product softens. This is especially true for chicken breasts, since this part is relatively dry.
Products containing acid are best suited for marinating, as this is what eats away the meat. Typically, ingredients such as lemon and pomegranate juice, vinegar, kefir, dry wine and even some exotic fruits. The simplest and most original way to marinate chicken is to take store-bought mayonnaise, ketchup, horseradish or mustard (you can do it all together) and mix it with garlic, olive oil, salt, pepper and spices. Any spices will suit your taste. Spicy herbs, curry, paprika, oregano perfectly highlight the taste of game. Instead of mayonnaise and ketchup, you can use soy sauce. In this case, you need to put less salt. Chicken will have an original sweet and sour taste if you mix soy sauce with honey. Or honey with the juice of one lemon. The crust of this dish will be golden brown and crispy, and the meat will be tender and soft. Chicken can be marinated in kefir. Don’t forget about seasonings, they can add an unforgettable aroma. delicious meat. Exotic lovers will love the marinade recipe with orange juice, pineapple or kiwi pieces. These fruits have enough acidity to tenderize meat and are quite bright taste and aroma, which will make the finished dish unusual and juicy. You need to add soy sauce, pepper and spices to the juice.
Chicken does not require a long stay in the marinade, so it is enough to leave the meat for a period of 1 to 4 hours. Depending on the circumstances and the size of the pieces. Red meat - legs - is considered more juicy, but also higher in calories. White meat - breast - is dietary and has a coarser texture.
Chicken marinade allows you to get very tasty dish. To prepare marinated meat, you must follow certain rules. We will tell you more about them.
Important Rules marinating:
1. The marinating time depends on the weight of the carcass. It is better to marinate it in the evening. If you plan to marinate the breast or wings, leave the meat to marinate for an hour. The thighs are marinated much longer - from 2 to 4 hours.
2. Do not use mayonnaise for pickling. It allows the dish to cook faster, but at the same time kills its natural taste. In addition, mayonnaise contains acetic acid. During baking, it imparts rigidity to the fibers and they acquire a bitter taste.
3. If the marinating time is more than 2 hours, then leave the meat in the refrigerator.
4. The simplest version of marinade sauce is vegetable oil, mixed with several types of spices. Coat the meat with the sauce and let stand for several hours. Olive oil goes well with paprika, basil, and hot spices.
5. It is better not to use salt. If you cannot refuse it, salt it correctly - 10 minutes before the carcass goes into the oven. This is necessary so that the meat fibers do not become dry and tough.
How to choose spices:
1. Chili and regular peppers are excellent choices. Chili should be used in very “dosed” amounts, as it gives dishes a spicy “Mexican” note.
2. Herbs – sage, rosemary, thyme, mint, basil, marjoram. These herbs go well with coriander and ginger. You can use herbs separately or create an original “mix”.
3. Curry is an excellent choice for marinating chicken. This is not just a herb, but a rich combination of seasonings: thyme, coriander, hot pepper, mustard, nutmeg.
4. Turmeric is an Indian spice that has a special taste. It must be used very carefully.
5. Nutmeg – good decision, if the recipe includes mushrooms and cheese.
Marinade for chicken in the oven
1. Hot Asian sauce. Combine the juice from half a lemon with two tablespoons of granulated sugar, 1.1 tbsp. a spoonful of salt and olive oil. Turn 5 garlic cloves through a press and fold into the main mass. Peel a ginger root 5 cm long, cut it, add it to the sauce, add 2 tbsp. lime juice and soy sauce, sprinkle with black pepper.2. Wine mustard. 1.2 tbsp. l. dilute mustard and malic acetic acid with glasses of dry white wine. Add a spoonful of salt, 1/3 tsp. black pepper. Vinegar and wine will make the meat soft and tender.
3. Kefir. To prepare, use the juice of half a lemon, 4 garlic cloves, a pinch of salt, ½ tsp. dried rosemary and ground pepper, a pinch of salt. Rosemary and lemon will give the meat an amazing taste and aroma. Mix with a splash of Tabasco sauce, ½ tsp. black pepper and thyme. Chop half of the onion. Finally, add 2 tsp. salt.
Chicken marinade with soy sauce
2 tsp combine melted honey with 1 tsp. soy sauce and 3 tbsp. spoons of sunflower oil. Sprinkle with basil and coriander, black pepper, stir. Marinate the meat and bake it in the oven. Honey will give the chicken a sweetish taste and beautiful golden crust.Chicken marinade recipe
When using different spices and seasonings, don't be afraid to experiment. For example, try hot paprika. For the marinade sauce you will need only 1.5 tsp. spices. So, for the marinade you will need:
Paprika – 1.5 tsp.
- ginger powder – 5 g
- onion
- chopped garlic – 2 pcs.
- coriander
- lemon juice
- teriyaki sauce – 6.1 tbsp. spoons
Remove the skin from the chicken. Mix all the ingredients, grate the meat, let marinate for a couple of hours.
Do and.
Delicious marinade for chicken
If you want to use less oil during frying, you can add yogurt to the marinade. For this you will need:Pinch of nutmeg
- lemon juice
- a tablespoon of ketchup
- 50 g ginger powder
- chopped garlic – 2 cloves
- cumin – 1 tsp.
- lemon juice
- 2 jars of yogurt
- sunflower oil – 1.1 tbsp. l.
Combine the ingredients, distribute evenly over the surface of the chicken, and let marinate for exactly 24 hours.
Chicken marinade sauce
- tequila, lime juice - 1.1 tbsp. l.- tarragon
- a teaspoon of paprika
- garlic clove – 6 pcs.
Mix the ingredients, coat the chicken, let marinate for 2 hours.
Marinade for chicken in the oven
Honey is a real treat for those with a sweet tooth. It gives the meat a sweetish taste and caramel color. It requires the following products:
White port – 10 ml
- soy sauce, sesame seeds - 4.2 tbsp. l.
- honey – 4.2 tbsp. l.
This recipe works well for making wings. However, you can use it on other parts of the chicken as well.
Try also.
Soy sauce for marinade
Required Products:
Small spoon of ground ginger
- soy sauce – 65 ml
- hot pepper
- rice vinegar, honey - 30 g each
- orange juice (from one fruit)
- sesame oil – 1.2 tsp.
How to cook:
Mix necessary ingredients so that the mass becomes homogeneous. Place chicken meat in a bowl, pour in the resulting marinade, and let sit for 20 minutes.
Rate and taste qualities.
Red Onion Recipe
Red onion contains enough a large number of natural sugar, so it perfectly complements the taste of the marinade and the meat itself.
Ingredients:
Lime – 3 pcs.
- a large spoon of mustard
- red onion – 2 pcs.
- olive oil - one tablespoon (tablespoon)
- spices
- grated ginger - to taste
Preparation:
Combine all ingredients, add chicken, marinate for two to ten hours. The longer the marinating time, the tastier and more aromatic the meat will be.
Beer marinade
Beer can be used not only as a drink, but also as an ingredient for marinade filling. Most the best choice- a bottle of stout. Pour the beer into a saucepan, let it evaporate (set the heat to high) until the liquid begins to evaporate and the volume is reduced by half. Add orange juice, crushed garlic, spices to the remaining beer. Apple vinegar. Leave the meat for 2-24 hours.
Try also.
Yogurt marinade
Required Products:
Yogurt – ½ tbsp.
- a pinch of cayenne pepper
- ground paprika – 2 tsp.
- salt
- chopped parsley – 0.25 tbsp.
- chopped garlic - a couple of dessert spoons
How to cook:
Combine paprika with herbs and garlic, yogurt and cayenne pepper. Marinate the chicken in this mixture for 2 hours to a whole day.
Marinade for grilled chicken
You will need:
Glass of mayonnaise
- chicken
- mustard - a large spoon
- seasonings
- garlic
- lemon
- salt
- turmeric
- black pepper
- salt
- khmeli-suneli
Cooking steps:
Rinse and leave the chicken to dry. Make the sauce - mix mustard with mayonnaise, add crushed garlic. Rub this mixture onto the surface of the bird. Press lemon juice inside, place on a skewer, tie the legs and wings with thick threads. Keep the bird on the spit for an hour, moving the carcass closer to the coals over time. Rotate it continuously for 30 minutes. Very soon you will have a juicy and tasty dish that can be put on the table in honor of any holiday.
Marinade for chicken in the oven recipe
Ingredients:
Big chicken
- allspice
- a mixture of Provencal herbs
- laurel leaf
- garlic
- sour cream
Cooking steps:
Wash the bird, dry it, rub with garlic, brush with mustard, sprinkle with a mixture of Provençal herbs. Choose a jar with a narrow neck, fill 2/3 of the volume with water, throw in a few black peppercorns and bay leaves. Leave the bird to marinate for at least 60 minutes. The chicken can be wrapped in plastic wrap and left in the refrigerator until the morning. Remove the carcass from the jar and place it in the oven. 10 minutes before the end of baking, brush the carcass with sour cream and put it back in the oven.
Marinade for smoking chicken
You can smoke the chicken in parts, or you can smoke it whole. The carcass must be fresh, without a single sign of spoilage. If there is mucus and stickiness, select another carcass. The best option– young chicken meat. Before smoking, wash the carcass with running water. Eat different ways preparing meat for smoking:
Boil the carcass for several minutes, lower it into salted water, and dry it. This method is suitable for a whole carcass;
The chicken can be soaked in brine (a liter of water per glass of salt). Place the carcass in a large container, pour in the brine, and leave it like this for 3 days. Rinse in water and dry. This option is suitable for smoking individual parts of chicken;
Soak the meat in the marinade mixture (for 1.5 liters of boiling water you will need 4 tablespoons of salt and 3 tablespoons of vinegar). Pour the marinade mixture over parts or the whole carcass and place in the cold for 12 hours, covered with oppression. Remove from the marinade, rub the surface with salt, and boil the meat a little. Poultry prepared in this way should be smoked for 3-5 minutes. After the smoking procedure, it is left in a draft for another hour.
Try this version of marinade filling:
Required Products:
Chicken carcass
- onion – 2 pcs.
- parsley root
- salt
- lemon juice – 2 tbsp. spoons
- butter, spicy sauce - 3.2 tbsp. l.
Rub the carcass with salt and place in the cold for 4 hours. Bring water with added spices to a boil. Before adding to the water, finely chop the parsley and onion. Boil the mixture for several minutes, let cool, place in the marinade for 3-4 hours, dry for the same amount of time. Smoke the bird until done in a smoker.
Chicken is a very tender meat, but it must be cooked correctly, otherwise the meat fibers will become tough and the dish tasteless. We've come up with some great variations to help you create the dish of your dreams.
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 is a win-win option, 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.
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 by special occasion. 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.
Asian marinade
- 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;
Lemon marinade
- 1 teaspoon salt;
- 1/2 teaspoon dried rosemary;
- juice of one lemon;
- 1 tablespoon olive oil;
- 1/2 teaspoon ground black pepper.
Wine-mustard marinade
- 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.
Kefir marinade
- 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);
- 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 for 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 add orange, apple, carrot, pear, celery or lemon to the chicken, as well as parsley sprigs, bay leaf, thyme or rosemary. Citrus fruits are great for cleaning excess fat from chicken and give a fresh aroma (look:). 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 ().
Vegetable bed for chicken
You can place various vegetables on a baking sheet:
- only potatoes();
- you can have carrots + potatoes + beans;
- you can have broccoli + beans + carrots
It looks simply great, and you can (and should) serve it on the table directly from 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 It will work 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, drizzle with 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
Ingredients:
- whole chicken – 1 piece
- ground black pepper
- garlic – 3-4 cloves
- orange – 2 pcs.
- grapefruit – 1 pc.
- butter – 150 g
- grapes – 500 g
- honey – 3 tbsp
- rosemary – 1 sprig
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 on the chicken periodically (3-4 times)!!!
The aroma is fabulous, the chicken is delicious!!!
died down New year's night and the week came when relatives and friends began their visits to guests. I no longer want a lot of meat, salads and snacks. The body requires something dietary, but always tasty.
In this case, the ideal solution would be chicken, which, after simmering in the oven, becomes an amazingly tasty and healthy dietary food. Of course, chicken is cooked not only in the oven, but also in... They do. They are preparing. Well, one of the most common. I can’t forget one of my favorite dishes, this.
IN chicken meat high content necessary for the body and easily digestible animal proteins.
Well, a chicken baked whole in the oven is not only healthy, but also looks appetizing. It can easily be served on festive table as a main dish, as well as for everyday dinner.
What to cook from chicken - Chicken in the oven detailed recipes with photos
There are a lot various options for baking, giving your unique taste– starting from various marinades and ending with dishes and cooking methods.
To bake a whole chicken carcass, we first prepare it well: gut it, then rinse it thoroughly to remove all clots of dried blood and any remaining entrails and feathers, dry it with paper towels, and only then start cooking.
The easiest way is to grate with salt and pepper and place on a baking sheet.
But we want to get aromatic, tender meat with a crispy crust, don’t we? Then on help will come pickling.
1. Marinade for chicken
There are quite a large number of ready-made store-bought marinades, but it turns out much tastier with with his own hand cooked
All marinades are quite simple and their preparation basically boils down to the fact that you need to mix all the ingredients well and then coat the bird.
To meat marinated, you need to leave the carcass to soak in the mixed ingredients for 3-12 hours.
Here are a few recipes that will suit your taste preferences.
Mustard-honey marinade
The unique combination of sweetness and spice gives the meat a piquant taste. But not only that, the crust is baked until crispy and looks like it’s glazed!
Ingredients:
- Liquid honey – 150 gr.
- French mustard – 100 gr.
- Lemon juice – 3 tbsp. l.
- Sunflower or olive oil – 2 tbsp. l.
- Garlic clove – 5 pcs.
- Greens – 1 bunch.
- Salt, pepper - to taste.
Preparation:
Chop the greens and garlic cloves, mix with everyone other components.
Hot marinade
Spicy eaters will love this scorching taste.
Ingredients:
- Soy sauce – 150 ml.
- Green onions – 1 bunch.
- Ground red pepper – 2 tsp.
- Garlic – 5-8 cloves
- Ginger – 8 cm fresh root
- Salt - to taste.
Preparation:
1. Grind the onion feathers.
2. Rub ginger root and garlic with a grater
3. Mix everything in a marinade cup.
Sour cream marinade
The meat will simply melt in your mouth if you marinate it in sour cream with spices.
Ingredients:
- Sour cream – 5 tbsp. l.
- Soy sauce - 3 tbsp. l.
- Ready mustard – 1 tbsp. l.
- Provençal herbs - 1 tbsp. l.
- Ground ginger - 2 tsp.
- Salt, pepper - to taste
Preparation:
Combine all ingredients and beat until smooth and creamy.
Lemon marinade
Probably the most delicious marinade with a unique lemon note, which also softens the meat quickly enough, so it does not require a long waiting process and the meat is ready for further processing after a maximum of 5 hours.
Ingredients:
- Lemon – 2 pcs.
- Sunflower oil – 3 tbsp. l.
- Garlic clove – 5 pcs.
- Rosemary, dill - 0.5 bunch each
- Ground allspice – 1 tsp.
- Salt - to taste
Preparation:
1. Grind the garlic cloves, half a bunch of dill and rosemary.
2. Chop the lemons into small pieces in a way convenient for you. You can grate it.
3. Mix all ingredients and mix well.
And a few more secrets of marinating:
1. The most juicy and tender marinated meat is obtained from freshly chilled meat products.
2. It is not advisable to use plastic and aluminum cookware for pickling - firstly, it is harmful to the body, and secondly, the product may develop an off-flavor. The ideal solution is glass and enamel dishes.
3. The degree of tenderness of the meat depends on the duration of marinating. The smaller, the tougher.
4. If soy sauces are used in marinating, then you must remember that they are already quite salty and there is a possibility of over-salting the meat if you add salt thoughtlessly.
2. Chicken in the oven with potatoes
Potatoes and chicken - best food at all times! And really, what do all housewives usually make as a side dish for chicken? That's right - potatoes: fried, boiled, steamed, stewed, crushed, etc.
Most easy way To prepare this combination of important and healthy foods for the body is to put them in one bowl and bake.
Ingredients:
- Chicken carcass – 1 pc.
- Mayonnaise – 200 gr.
- Potatoes – 1 kg.
- Garlic cloves – 5 pcs.
- Sunflower oil – 3 tbsp. l.
- Salt, pepper - to taste.
Preparation:
1. Rub the prepared carcass with salt and pepper.
2. Grind the garlic in a garlic press and mix with mayonnaise.
3. Rub the bird with the mayonnaise-garlic mixture.
4. Place the chicken in the refrigerator to soak in the marinade for 3 hours.
5. Cut the peeled potatoes into half-centimeter thick slices, add salt and pepper to your taste.
6. Grease the pan sunflower oil.
7. Spread the potatoes in an even layer.
8. Place marinated chicken on top of the potatoes.
9. Send it to bake in an oven preheated to 180 degrees for an hour and a half.
10. Place on a large platter and decorate as you wish.
Bon appetit!
3. Chicken in the oven in foil
The peculiarity of foil is that it prevents food from burning in the oven. And if you cover a baked dish with it on top, it will simmer as if under a lid.
Ingredients:
- Chicken carcass – up to 1.4 kg.
- Salt, spices - 2 tsp each.
Preparation:
1. Rub the pre-prepared chicken carcass with your favorite spices and salt. To make them easier to apply, it is better to mix them immediately in a cup.
2. Leave the bird alone for 25 minutes so that it has time to absorb the spices and become salted.
3. Wrap the carcass in foil and place it in an oven preheated to 180 degrees for 50 minutes.
4. Open the foil and continue baking for another 20 minutes to form a golden crispy crust.
5. If there is a convection mode in the oven, then turn it on for 7 minutes, then the crust will become truly fragile and crispy.
6. As a side dish we put boiled vegetables and potatoes.
Bon appetit!
4. Chicken in the oven in the sleeve
The benefit of baking sleeves is that this heat-resistant film creates a certain air valve, in which the products are steamed with hot air and at the same time saturated with each other’s juices and odors.
Ingredients:
- Chicken carcass – up to 1.7 kg.
- Paprika, soy sauce - 2 tbsp. l.
- Chili pepper – 0.5 tsp. no slide
- Salt, spices - to taste
Preparation:
1. Combine seasonings with soy sauce and beat with a fork until smooth.
2. Coat the entire carcass with the resulting emulsion and let it soak in the spices for at least half an hour.
3. Lay out the sleeve on a baking sheet and place the marinated bird in it. We tie it well around the edges and make two small punctures on top with a toothpick so that the film does not burst from the steam during cooking.
4. Place in an oven preheated to 190 degrees and bake for 1.5 hours.
5. Carefully remove the finished carcass from the film so as not to tear the skin and not get burned by the juice.
6. Decorate with herbs or vegetables and can be served. The side dish can either be placed on the same dish as the meat, or in plates nearby.
Bon appetit!
5. Whole chicken in the oven
Lemon gives the chicken a special tenderness and unique taste. It is not necessary to lubricate the meat with lemon juice. You can stuff slices of this amazing citrus marinator right under the skin.
Ingredients:
- Chicken carcass – up to 1.8 kg
- Lemon – 1 pc.
- Rosemary – 2 sprigs.
- Salt, spices - to taste.
Preparation:
1. Cut the lemon into rings half a centimeter thick.
2. Pry up the skin on the brisket with your fingers and push one or a pair of citrus plastics on each side.
3. Coat the bird with salt and pepper. You can add your favorite spices. We push a rosemary sprig and the remaining lemon inside the carcass.
4. We tie the legs with kitchen thread so that the chicken looks more compact and does not dry out in the abdominal part.
5. Place in the oven at 180 degrees for 70 minutes.
6. Before serving, the thread must be removed, and it is advisable to decorate the dish to your taste.
Bon appetit!
6. Chicken in the oven with salt
Although it is believed that you can easily over-salt any meat with salt, there is still an interesting and fairly simple recipe for roasting poultry on a bed of salt.
Ingredients:
- Chicken carcass – up to 1.8 kg.
- Salt – 1 kg.
Preparation:
1. Using culinary scissors, cut the brisket down the middle.
2. We straighten the carcass into a flatter position and blot it thoroughly with paper towels to dry it and prevent the salt from sticking and ruining the taste of the dish.
3. Cover a baking sheet with parchment. Pour salt onto it and spread it in an even one and a half centimeter layer.
It is not advisable to use iodized salt to avoid bitterness due to iodine.
4. Place the chicken on top of the salt pillow in a straightened form.
5. Send to bake in an oven preheated to 180 degrees for 60-70 minutes.
6. Let it cool a little and carefully transfer it to a dish, trying not to pierce the skin so as not to get burned by the hot juice.
7. The plate can be decorated with slices fresh tomatoes and lettuce or parsley leaves.
Bon appetit!
7. Chicken in the oven with vegetables
If you put assorted vegetables into the carcass, then after baking it will acquire the taste of well-steamed vegetable stew. These vegetables will be an excellent side dish for tender baked chicken meat.
Ingredients:
- Chicken carcass – up to 1.8 kg.
- Bulgarian green and red peppers - 2 pcs.
- Onion – 1 pc.
- Garlic – 5 cloves.
- Sunflower oil – 3 tbsp. l.+2. Art. l.
- Lemon – 0.5 pcs.
- Rosemary - 3 tsp.
- Bay leaf – 5 pcs.
- Spices, salt, pepper - to taste.
Preparation:
1. Cut the onion into quarters. Chop the rosemary (if fresh). Combine all the spices and lemon.
2. Mix sunflower oil with pepper and salt to your taste.
3. Stuff the carcass with spices (0.5 onions, 2 bay leaves, 0.5 lemons), and rub the top with oil emulsion.
4. Place the bird in a mold, sprinkle with rosemary and a couple of bay leaves.
5. Place in an oven preheated to 200 degrees for half an hour.
6. Grind the other half of the onion, peppers and garlic in any form convenient for you.
7. Season the vegetable filling with the remaining rosemary, salt and pepper, add 2 tbsp. l. sunflower oil and stir well.
8. Place on a baking sheet with the carcass and bake everything together for about 60 minutes.
Serve the dish hot, placing stewed vegetables around the chicken.
Bon appetit!
8. Chicken in the oven on a can
Enough interesting way preparing homemade grilled chicken in a regular glass jar. But it’s better to make the marinade yourself to feel the real homemade taste.
Ingredients:
- Chicken carcass – up to 2 kg.
- Mayonnaise – 3 tbsp. l.
- Garlic cloves – 3 pcs.
- Paprika – 1 tsp.
- Bay leaf - 2 pcs.
- Salt, pepper, spices - to taste.
Preparation:
1. Grind the garlic cloves as finely as possible. You can do this with a garlic press, or you can chop it with a knife.
2. Mix salt, favorite spices and garlic with mayonnaise.
3. Coat the carcass with sour cream marinade.
4. Thoroughly rinse the glass jar so that there are no labels or drips.
A seven hundred gram container is best.
5. Fill the jar a third with water, throw bay leaves and a few peppercorns into it.
6. Place the bird on the jar and wrap it with thread so that the wings and paws are pressed and the carcass does not fall.
7. Place the jar-meat structure on a tray, into which you need to pour a little water so that the dripping fats do not burn.
8. Place the structure in a cold oven on the lowest rack and gradually increase the temperature to 180 degrees, at which to simmer the chicken for about 80 minutes.
9. Place the finished dish on a platter and serve.
Bon appetit!
9. Chicken in the oven in a bag
You don’t have to bake the chicken with potatoes; you can just bake one chicken in a cooking bag. The meat is first steamed and then baked. This option is very good for people who cannot break their diet.
Ingredients:
- Chicken carcass – up to 1400 gr.
- Seasoning for chicken – 15 gr.
- Butter – 50 gr.
- Salt, pepper - to taste.
Preparation:
1. Melt the butter and add spices to it. Mix well until smooth.
2. Rub the pre-prepared chicken with oil marinade and put it in a cool place to cool for 3-12 hours.
3. We tie the chicken legs to make the carcass more compact.
4. Spread the bag on a baking sheet and place the marinated bird in it.
5. Send to bake in an oven preheated to 180 degrees for 60 minutes.
6. Rip the bag in the middle so that the carcass is exposed, and put it in the oven for another 20 minutes at 180 degrees to get a golden crispy skin.
Bon appetit!
10. Chicken in the oven with rice
In addition to potatoes, rice is a very popular side dish. But why cook it separately, when you can use it as a filling, which will be much more if you don’t stuff the carcass, but simply lay it on top of a mound of rice? With this option, both the meat and the side dish will be ready at the same time. And the rice will be much tastier, because it will be soaked in chicken juice during baking.
Ingredients:
- Chicken carcass – up to 1.6 kg.
- Rice – 1 glass.
- Onion – 1 pc.
- Celery – 1 stalk.
- Butter and sunflower oil - 1 tbsp. l.
- Carrots - 1 pc.
- Garlic clove – 2 pcs.
- Spices, salt - to taste.
Preparation:
1. Using culinary scissors, cut out the spine from the carcass. Rub the bird with salt and your favorite spices.
2. Wash the rice well and boil until half cooked.
3. Chop the vegetables in any way convenient for you and send them to simmer in a frying pan with sunflower oil for 5 minutes. Halfway through frying, add salt and pepper.
4. Add to vegetable dressing rice and fry for another 3 minutes so that the rice has time to absorb the vegetable juice.
5. Cover a baking sheet with foil. Spread the rice-vegetable mixture onto it in a heap.
6. Cover the mound of stuffing with the spread chicken and grease the carcass with sunflower oil.
7. Send to bake in an oven preheated to 180 degrees for 1 hour.
8. Place the filling with chicken beautifully on a dish and decorate with herbs and fresh vegetable slices.
Bon appetit!
11. Video - Chicken in the oven
There are many ways to cook a whole chicken in the oven. Everyone cooks according to their imagination and taste preference.
If you decide to switch to lighter meat than beef and pork, then chicken is the ideal solution!
To eat delicious poultry, you don’t have to stand at the stove for hours. Baking a whole chicken not only saves housewives time, but also delights every time with its variety of flavors, which appear depending on the marinade ingredients.
