How to marinate chicken without mayonnaise. How to marinate poultry in mayonnaise
Experienced housewives have long developed many recipes that make it easy to learn how to marinate chicken for the oven. Marinade is the key to preparing a delicious dish. It is he who is the basis of taste. The meat should turn out not only very juicy, but also fragrant, soft. Already starting from the preparation, you need to strictly monitor the proportions of the spices used and the main ingredients.
Marinated chicken includes a number of specific features. Them must be taken into account:
In fact, marinating chicken is very easy if you keep these general guidelines in mind. Chicken juice makes the meat soft and tender. When baking in foil, the carcass must be tightly wrapped. The chicken is placed with the seams up so that the aromatic composition does not leak out during the cooking process. Then the dish will definitely turn out very appetizing!
Suitable spices
The spices used play an important role in the preparation of poultry. The ingredients you like should be used in moderation so as not to interrupt the delicate chicken flavor. Worth Considering the most common spices, which are often used by experienced chefs when cooking poultry:
All of these spices are rarely used together. Too many different aromas and flavors will worsen the taste of the dish itself, making it incomprehensible, while due to the abundance of spices, the meat can become tougher.
Poultry Pickling Recipes
The most common options for marinating chicken deliciously are using a baker's sleeve, food foil, or a special shape. And the chosen marinade does not affect these cooking methods.
Delicious lemon marinade
This mixture requires two lemons, thyme, ground pepper and salt. And, of course, you will need the chicken carcass itself. The cooking process is very simple: first, the zest is removed from one lemon, and deep holes are made in the other with a knife so that the juice comes out of the fruit. The carcass is washed, dried on paper towels.
Lemon zest is grated, mixed with thyme, pepper and salt. The chicken is smeared with the resulting mixture from the outside and from the inside, a chopped lemon is placed in the belly. It is advisable to sew up the carcass after this so that all the lemon juice does not leak out during baking.
Cooked at the recommended temperature in the oven. During the entire cooking time, you do not need to look into the baking sleeve or foil. If baked in a glass form, then the carcass is sprayed with lemon juice on top. The chicken should take on a distinct golden hue.
According to this recipe, the dish has a characteristic citrus flavor, but if such an effect is undesirable, then it is enough to put only half a lemon inside the carcass, and do not rub the zest on top.
Based on soy sauce
Many people like Japanese cuisine, so chicken is often cooked in marinade with soy sauce. It is easy to prepare, for this you will need the following set of products:
- 100 ml of liquid honey;
- 50 ml soy sauce;
- basil, coriander, black pepper;
- vegetable or corn oil.
The sauce is poured into a deep container, honey is heated and sent there. Then add a little natural oil and add dry spices to taste. The carcass is prepared in the usual way: washed, dried on a paper towel and rubbed with the resulting marinade. If you plan to cook in the form, then you need to make the marinade twice as much and pour it on top of the crust when cooking.
Sour cream option
Here sour cream is the base, and each housewife takes spices at her discretion. It is also prepared from available products:
- 100 ml low-fat sour cream;
- 40 ml corn or olive oil;
- spices, salt.
Mix sour cream with butter, spices and salt until smooth. Rub the prepared carcass with the resulting mixture, place it in a baking bag and make several holes with a needle. Bake for an hour and a half, from time to time turning the carcass in a bag for even baking.
After turning off the oven, do not immediately take out the dish, it is better to let it brew for about fifteen minutes. Usually served with a side dish in the form of boiled potatoes and fresh herbs.
Spicy garlic marinade
All lovers of fragrant and unusual dishes will like it. Prepared from the following set of products:
- a head of garlic;
- 120 ml of mayonnaise or sour cream;
- 3 g curry, paprika;
- pepper, salt.
Garlic is peeled, half is crushed in a convenient way, for example, through a garlic press, mixed with dry spices. The prepared carcass is rubbed with the composition and cleaned for an hour in the refrigerator.
The remaining garlic cloves are cut into thin slices and placed inside the carcass, after which it is wrapped in foil and laid seam-side up on a baking sheet. Bake for an hour at 200 degrees. Then they leave it in the switched off oven for another half an hour.
It is very easy to prepare a delicious marinade if you have knowledge regarding technology. You can always experiment with spices if you wish. The base can also be different. Variants with garlic, soy sauce, sour cream and lemon will perfectly complement not only chicken, but also any other poultry.
All housewives have dishes in their everyday home menu that they cook from time to time when they don’t want to come up with something original. One of these dishes was the whole baked chicken in the oven for all of us. This is a win-win option, since few people do not like the amazing chicken aroma and taste, although there is nothing exotic in this bird. Both adults and children will be happy with the chicken cooked by mom. You still have to try, because the poultry meat should turn out juicy and ruddy, and not dry and raw at the bones.
Whole chicken in the oven: preparation
The first thing to do is to carefully examine the chicken in order to immediately detect if feathers suddenly remain on it. Usually they are on wings and legs. Remove them, and then grind the bird over a gas burner so that no fine fluff remains.
Remove all the innards from the chicken and the skin from its neck. Chicken butt is also best cut out, as is the fat surrounding it. It is important to do this because it can give the bird not the most pleasant smell and taste.
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 chefs or on special occasions. This cooking method, with the right approach, guarantees juicy and tender meat at the end, so you should marinate the chicken before baking every time! By alternating different marinades, each time you can put on the table a new dish with an original taste. Below are the ingredients needed for several types of marinade.
Asian marinade
2 teaspoons of sugar;
1 teaspoon of salt;
5-7 cloves of garlic, which must be passed through the 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 of salt;
1/2 teaspoon dried rosemary;
juice of one lemon;
1 tablespoon of olive oil;
1/2 teaspoon ground black pepper.
Wine mustard marinade
1 tablespoon apple cider or wine vinegar;
1 tablespoon of mustard;
1 glass of dry white wine;
1 teaspoon of salt;
1 tablespoon of olive oil;
1/2 teaspoon ground black pepper.
Kefir marinade
three to four cloves of garlic;
2 cups fat-free kefir;
juice of half a lemon;
half a medium-sized onion;
1/2 teaspoon dried thyme;
2 teaspoons of salt;
1 tablespoon hot sauce (Tabasco, for example);
1 teaspoon ground black pepper.
marinating chicken
Marinate the chicken for at least an hour, and as a maximum - a day. If you don't have much time to marinate, let the chicken rest on the counter at room temperature. If you are going to pickle it for a long time, put it in the refrigerator. With a small amount of marinade, it is sometimes better to turn the chicken over. Also stuff it well with garlic cloves.
Chicken stuffing
Pat the bird dry with paper towels before stuffing it. It is better not to add bread, couscous or rice as a filling, because due to the fact that they absorb juices, the meat is not very juicy. You can put an orange, apple, carrot, pear, celery or lemon in the chicken, as well as parsley sprigs, bay leaves, thyme or rosemary. Fruits and vegetables are unlikely to be tasty, so they can be thrown away right away, but they will release steam during baking, so the chicken meat will come out very juicy.
Whole chicken in the oven
Roast chicken
Whole chicken is best baked in the oven at 205°C. For a typical bird weighing about 1.5 kg, it will take about 70-80 minutes in the oven. In some cases, this time may be a little more than necessary, so check that the bird does not burn. In the second half of this time, pour over the chicken with the juices collected from the bottom of the dish, this will help to obtain an even golden crust.
After removing the bird from the oven, do not cut it immediately, but cover it first and let it stand for ten minutes. By the way, the most tender chicken will turn out if you bake it in a glass dish a little larger than the bird itself. So 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 right away with a side dish for it, such as vegetables, fruits and root vegetables. Well suited in this case, zucchini, potatoes, carrots, onions, turnips, pears, apples and garlic cloves. Zucchini with onions, carrots with turnips and potatoes, as well as apples and pears with sweet potatoes will be best combined. Choose according to your taste and preferences of household members.
Cut vegetables and fruits into medium-sized pieces, sprinkle with pepper, dried herbs and salt, drizzle with olive oil, mix and arrange in a dish. Lay the chicken directly on the vegetables or between them. When you pour the juice over the chicken, stir the side dish occasionally. When the dish is ready, you will have a complete dinner for the whole family.
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Ask a professional chef how he cooks any meat. Believe me, he will definitely say that the meat should be marinated. This is necessary to get a more pronounced, bright and original taste. In addition, after pickling, the fibers become softer, the dish is more tender and juicier.
There are several rules for marinating chicken for the oven. By following 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 the night before. If you have wings or breast for dinner, you can leave them in the sauce for an hour. For thighs, more time is needed - from 2 to 4 hours.
Stop marinating chicken for the oven in mayonnaise! With this simple and so successful, at first glance, ingredient, you completely kill its individual taste, which turns out to be the same every time. Moreover, mayonnaise contains acetic acid, which, when baked, stiffens the fibers, and they begin to taste bitter.
- Keep the meat in the refrigerator if the 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 to marinate chicken for the oven is to mix 1 or more types of spices with vegetable oil, bathe the meat in this composition and leave for a couple of hours. Depending on the seasonings you choose, choose the oil. 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! Each chicken marinade recipe in the oven suggests the presence of salt. It just needs to be added correctly. Do not salt the meat before a long marinade, 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 be used, 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 sharpness, so 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 go well with ginger and coriander, which will also enrich the taste of your dish.
- Curry is the perfect solution for oven-dried marinated chicken, 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 - stop your choice if you plan to cook chicken with cheese and mushrooms. This spice brightly saturates the taste of dishes with dairy components; not a single gourmet dish can do without it if it contains cream and potatoes.
- Turmeric is a spice with a special taste that is highly valued 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.
Marinade recipes for cooking chicken in the oven
The recipes that we offer are used for preparing individual parts of the chicken and are designed for 500 grams of chicken.
Soy honey
Ingredients:
- Two tablespoons of classic soy sauce and liquid honey;
- Three tablespoons of refined vegetable oil;
- One pinch of basil with coriander;
- A little bit of ground black pepper.
We mix all the ingredients and marinate the chicken in the resulting sauce for 4-5 hours.
During marinating, the meat acquires a rich honey flavor and a noble brownish hue.
Remove the chicken pieces from the marinade and bake them in the oven for 30 minutes. A great dish is ready!
Spicy sweet Asian
With this oven-roasted chicken marinade recipe, you can appreciate the magical taste based on the contrast of sweetness and spiciness!
Ingredients:
- 3 tablespoons sesame oil and honey; Marinade with sesame seeds, soy sauce and garlic
- Five tablespoons of classic soy sauce;
- A few cloves of garlic, crushed through a press;
- Salt with black pepper to taste.
- A ginger root about 4 cm long, grated on a fine grater, is added to the resulting mixture.
It is ginger that will give the finished dish a unique Asian flavor.
Prepared pieces of chicken are coated with the resulting marinade and left for about one and a half to two hours, and then sent to bake in the oven. Thirty minutes later, the dish is ready.
Universal (fast)
A great way for those who do not want to spend a lot of time cooking. With this recipe, you will cook delicious chicken very quickly by marinating it at room temperature for 15-20 minutes.
The composition of the quick marinade for chicken in the oven:
- Three tablespoons of lemon juice;
- 40 g of mild mustard;
- Four tablespoons of olive oil;
- A pinch of Provence herbs of your choice
- Black ground pepper on the tip of a knife.
Chicken pieces should be mixed with sauce in a plastic bag and left to marinate.
After that, you will need another 15-20 minutes to bake marinated pieces on the grill or in the oven.
Kefir
Chicken dishes in kefir marinade in the oven are deliciously tender and juicy. You will certainly appreciate how the notes of basil will sound in a new way against the background of delicate kefir!
Ingredients:
- Half a liter of 1% kefir
- 2 tablespoons of mild mustard;
- 4 tablespoons of any refined oil;
- 3-4 garlic cloves;
- A pinch of basil and some black pepper.
Mix all these components, pour the pieces of poultry with the resulting marinade and send them to the refrigerator for about 8-10 hours.
The baking time will be about 30-40 minutes, while you need to ensure that the marinade completely covers the pieces of meat.
With honey and mustard
Ingredients:
- 1 st. a spoonful of mild mustard;
- 5 st. spoons of honey, melted in the bath;
- Two cloves of minced garlic;
- Juice squeezed from half a lemon;
- A little salt and black pepper to your liking.
The resulting mixture should be coated with portioned pieces of poultry and left to marinate for about 2 hours at room temperature.
After that, the chicken is baked in the oven for about 30 minutes.
Put all ingredients in a bowl and mix well. Wash the chicken thoroughly, dry it with a paper towel and massage it heartily from the inside and out with the marinade. We put it in a dish, tighten it with a film and send the chicken to rest in the refrigerator, it can be for an hour, or it can be all night, as you can.
Interestingly, the first time marinade was used was by the ancient Romans. Like today, the marinade made it possible to soften the meat and give it a more delicate taste. In ancient times, ordinary sea water was used as a marinade. The meat was marinated in it for several hours. Apparently, the effect justified itself, since the meat dishes of those times are still described in cookbooks.
Today, lovers of tasty and juicy meat have a more extensive list of ingredients, and there are much more marinade recipes. This allows you to prepare the marinade based on the characteristics of the meat. For example, for tough meat, it is necessary to use ingredients that can slightly soften its structure. Mustard is perfect, which, penetrating deep into the fibers, improves the absorption of the herbs and spices included in the marinade.
For chicken meat, which is a priori already tender, you should not include such heavy “softening” artillery as mustard in the marinade. Stronger ingredients can have a negative effect, the meat will become unnecessarily tough.
Many people think that only meat from which it is planned to cook barbecue needs a marinade. However, you can enrich the taste of meat not only in cases of hiking in nature, but also on everyday days, when you also want to enjoy fragrant and rich-tasting meat. An important fact is that it takes much less time to cook marinated meat. The combination of spices and herbs allows each time to give the meat a unique and inimitable taste.
Food preparation
As mentioned above, not every ingredient that is commonly used to marinate meat is suitable for preparing marinade for tender chicken. Too harsh components can "kill" the natural taste of the bird. Excellent action is tomato juice, adjika. The components can be ginger, soy sauce, lemon juice, and even exotic fruits - kiwi, orange.
Chicken marinade recipes:
Recipe 1. Marinade for grilled chicken
Many may wonder why it is actually necessary to marinate grilled chicken. After all, it is enough to rub it with garlic, salt, black pepper and send it to the oven until a golden crust forms. The result will be amazing, however, if you do not overexpose the chicken on fire, which will dry out the meat. However, this opinion is erroneous. Why enjoy one taste every time, if there is an opportunity to experiment and cook a new grilled chicken with an unsurpassed taste every time?
Required Ingredients:
Fresh ginger - 4 cm;
Apple cider vinegar - 2 tablespoons;
Honey - 3 tablespoons;
Sesame oil - 1 tbsp;
Lemon juice - tbsp;
Garlic - 4 teeth;
Sesame seeds - 1 tbsp
Cooking method:
Preparing a marinade is not difficult. It is enough to mix all the ingredients in a vessel.
We crush the garlic with a garlic press. Rub the peeled ginger on a fine grater. We heat the honey in a water bath, add all the ingredients here. Often, when marinating meat, special bags with a lock are used, which allows you to thoroughly mix the marinade components with meat. We use such a package in this case. We put the marinade in the bag, we also put the chicken for the grill here. We carefully coat the chicken, leaving it in the bag, send it to the refrigerator for about 2 hours. Before sending the meat to the oven, you need to salt it, and at the end sprinkle with sesame seeds.
Recipe 2. Grape juice marinade for chicken in the oven
A rather interesting marinade recipe that gives the meat an unimaginable flavor.
Required Ingredients:
Water - 2 glasses;
Citric acid ½ tsp;
Carnation - 4 pcs.;
Grape juice - 2 glasses;
Peppercorns - 5 pcs.;
Sugar - 1 tablespoon;
Salt.
Cooking method:
The advantage of this marinade is the speed of preparation. In a deep vessel, mix all the ingredients and immerse the chicken here, you can whole, or you can cut it. It is better to keep the meat in the marinade for several hours. The more, the richer the flavor and the more tender the meat. If it takes 1.5 - 2 hours to cook a regular chicken in the oven, then a marinated chicken in the oven will take a maximum of 1 - 1.5 hours.
Recipe 3. Lemon marinade for chicken
Sour cream and mayonnaise are also actively used in the preparation of marinade for chicken.
Required Ingredients:
Sour cream - 3 tablespoons;
Garlic - 5 teeth;
Vegetable oil - 2 tablespoons;
Lemon juice - 4 tablespoons;
Turmeric - ½ tsp;
Nutmeg - ½ tsp;
Paprika - ½ tsp;
Salt.
Cooking method:
We pass the garlic through the press, mix the spices in the listed dosages. Add all ingredients to sour cream and mix. We process each piece of meat with the resulting sauce. Cover tightly with cling film and place in the refrigerator overnight.
Recipe 4. Cheese marinade for chicken
The combination of mayonnaise and processed cheese in this recipe gives the meat a rather interesting taste. The recipe does not include any exotic seasonings, all ingredients are available.
Required Ingredients:
Mayonnaise - 2 tablespoons;
Garlic - 4 teeth;
Processed cheese - 150 g;
Honey - 1 tsp;
Soy sauce - 2 tablespoons;
Nutmeg ½ tsp
Cooking method:
You need to melt the melted cheese. You can in a water bath, but it is better to put it in the microwave for a couple of minutes. In the cheese, melted to a thick consistency, add honey and chopped garlic. Stir, honey should also melt a little. Next, add mayonnaise, seasonings and soy sauce to the same vessel. Marinate the meat for 2 hours. By the way, wings acquire a particularly excellent taste in such a marinade.
Recipe 5. Pineapple chicken marinade
You can prepare such a marinade for meat intended for the festive table. The intoxicating aroma will definitely match the solemn event.
Ingredients:
Chopped pineapple - 100 g;
Ground ginger ½ tsp;
Apple cider vinegar - 3 tablespoons;
Honey -3 tablespoons;
Soy sauce - 3 tablespoons;
Garlic - 2 tooth.
Cooking:
Like many other marinades, this recipe is characterized by ease of preparation. In the vessel where it is planned to marinate the meat, mix all the ingredients and put in the refrigerator for 5 hours. Pineapple gives the meat an exotic taste. Believe me, such a dish will certainly not remain on the table!
The use of greens in chicken marinade can significantly enrich the taste of meat. However, you should not chop the greens; when cooking, it is quite difficult to clean the meat from small adherent leaves. And when cooking, fresh herbs turn black and spoil the appearance of the dish.
- Soy-honey.
- Mix a tablespoon of soy sauce with two tablespoons of melted honey and three tablespoons of vegetable oil. Add half a teaspoon of coriander and basil, a little black pepper to the marinade, mix. Marinate the meat in the composition, and if you bake it in a form and with potatoes, fill it with it before sending it to the oven. Thanks to honey, the chicken will acquire a golden color and a sweetish aftertaste.
- Asian spicy.
- Mix a tablespoon of olive oil and salt, add 2 tablespoons of sugar and the juice of half a lemon. Pass through the press 5 cloves of garlic, add to the marinade. Peel a 4 cm long ginger root, cut and send to the sauce. Pour in 2 tablespoons of soy sauce and lime juice, add half a spoon of black pepper. The dish will turn out exquisitely spicy!
- 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, half a spoonful of black pepper. Wine and vinegar will make the meat incredibly tender and soft, and mustard will give an original taste.
- Lemon spicy.
- 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 an amazing aroma of the finished dish.
- Original kefir.
- Use 2 cups of low-fat kefir, 4 cloves of garlic, juice of half a lemon. Add a spoonful of hot Tabasco sauce, half a spoonful of thyme and black pepper, chop half an onion. At the end put 2 spoons of salt
- Marinade "Delicious"
- Ginger root - 1 tablespoon already grated
- Garlic - 4-5 cloves
- Curry - 1 teaspoon
- Turmeric - 0.5 teaspoon
- Nutmeg - 0.5 teaspoon
- Ground white pepper - 0.5 teaspoon
- Salt - 1 teaspoon
- Vegetable oil - 5 tablespoons
- Sour cream - a quarter cup
- Juice of half a lemon (small)
In order for baked chicken meat to be tender, juicy and have an original taste, it must be properly prepared. We will reveal the secrets of how to marinate chicken, what spices to add, and also share several recipes.
How to marinate chicken for the oven: secrets
Chicken meat is well digestible, suitable for dietary nutrition, contains iron and essential amino acids. Baked chicken is a delicious, flavorful dish.
Sometimes you try to cook tender meat in your sleeve, but it turns out tough or dry. The reason is improper pickling.
So, how to marinate chicken for baking correctly. The main secrets are as follows:
- Rub the meat with salt 15-20 minutes before cooking. Salt is known to promote the secretion of juices, which are best preserved in meat. Prolonged exposure to this spice makes the fibers stiff.
- Do not add ingredients that contain acetic acid to the marinade. It is in mayonnaise. The acid makes the product hard, changes the taste of the meat itself and some spices.
- Leave the whole chicken in the marinade for 12 hours. The breast and wings are saturated with sauce in 2 hours, the thighs in 3–3.5 hours.
- To speed up the marination, do not refrigerate the meat, but keep it warm for no more than 2 hours, otherwise bacteria will multiply.
- In order for the dish to acquire a special taste and smell, correctly combine vegetable oils and spices. Cook hot sauce based on sunflower oil, mix paprika, rosemary and basil with olive oil, and corn oil is suitable for most herbs.
If you add ready-made seasonings to the chicken marinade, keep in mind that they contain salt. Cook a whole carcass - do not forget to grease it with sauce inside.
How to marinate chicken: spices
Spices give the meat an appetizing aroma and a pleasant aftertaste. Let's figure out which ones to add to the chicken marinade in the oven. The following spices are suitable:
- the standard mixture of spices for chicken is curry (the aroma of this spice spreads far beyond the kitchen);
- black pepper or paprika;
- if you like spicy dishes, add chili pepper;
- nutmeg, rosemary, cumin, coriander, ginger give the meat a piquant note;
- rub the chicken with turmeric: it is she who makes the crust golden and crispy;
- if you like the taste of basil, mint, sage or marjoram, feel free to cook chicken in your sleeve with these herbs.
It is important not to overdo it with spices. Throwing everything into the marinade at once is also not worth it. For tasty meat, just add 2-4 favorite spices.
Experiment, combine different spices, or choose a tried-and-tested oven-roasted chicken recipe from the list below.
Marinade for chicken in the oven: recipes
If you want to bake an unforgettable chicken for dinner, use the following marinade recipes:
- Pour 50 g of olive oil and 20 g of soy sauce into a container, add 2 tbsp. l. light honey. Add your favorite spices. Add pepper to taste.
- Mix vegetable oil, lemon juice and soy sauce in equal proportions. Add 1 tsp. salt, 2 tsp. sugar, 0.5 tsp. ground pepper. Grind the ginger root (you will need 1 tablespoon) and the head of garlic.
- Grate the meat with ground pepper (0.5 tsp), pour in 250 g of dry white wine, add 1 tbsp. l. apple cider vinegar, olive oil and mustard.
- In 0.5 l of kefir, put a head of garlic passed through a garlic press, 1 tbsp. l. hot sauce, 2 tbsp. l. lime juice. Add half rings of a small onion, ground pepper to taste and 0.5 tsp. dried thyme. Mix everything thoroughly and apply on the meat.
- You can quickly marinate the meat in olive or corn oil and lemon juice with the addition of 3 g of rosemary and ground pepper to taste.
Don't forget to salt the meat a few minutes before roasting. If you cook the chicken in the sleeve, then at the end open it and fry it on the grill for a delicious golden brown.
We hope these tips will help you cook the most delicious chicken in the oven.
Pickling is a very delicate and creative process. The sauce in which the meat is soaked not only gives 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.
Foods containing acid are best suited for marinating, as it is this that corrodes the meat. Usually, ingredients such as lemon and pomegranate juice, vinegar, kefir, dry wine, and even some exotic fruits are used for these purposes. The easiest and most unoriginal way to marinate chicken is to take store-bought mayonnaise, ketchup, horseradish or mustard (all together) and mix with garlic, olive oil, salt, pepper and spices. Spices will suit any, according to your taste. Spicy herbs, curry, paprika, oregano - perfectly set off the taste of game. Instead of mayonnaise and ketchup, you can take soy sauce. In this case, salt should be put less. The original sweet and sour taste of the chicken will be if you mix soy sauce with honey. Or honey with the juice of one lemon. The crust of such a dish will be ruddy and crispy, and the meat is tender and soft. Chicken can be marinated in kefir. Do not forget about seasonings, they are able to give an unforgettable flavor to delicious meat. Exotic lovers will love the marinade recipe with orange juice, pineapple or kiwi slices. These fruits have enough acidity to soften the meat and a rather bright taste and aroma, which will make the finished dish unusual and juicy. Add soy sauce, pepper and spices to the juice.
The 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 more high-calorie. White meat - breast - is dietary and has a coarser texture.
