Chicken meat, unlike other types, including game, does not need to be marinated to soften it.
In most cases, the birds sold will be broiler breeds, with tender soft meat. However, marinades of various compositions and methods of their application are used very often.
The effect achieved by such methods is to give very susceptible chicken the taste qualities inherent in the components of the marinade, and these can be spices and wines, citrus juice, or onions.
Marinated chicken - basic principles for preparing marinated chicken dishes
For marinating, fresh or chilled chicken is usually used. If the bird is frozen, it should be defrosted properly.
This should not be done in water or in the microwave; place the meat in a non-metallic container and leave overnight at nominal room temperature.
The carcass can be marinated either as a whole or cut into pieces, it all depends on what kind of dish you are going to cook.
For marinating, it is best to take enamel, porcelain, or glass dishes. Such containers do not oxidize under the influence of acids contained in the marinade.
The whole carcass is well rubbed with salt and pepper and placed in the marinade.
There are a lot of marinades for poultry, but each of them must contain an acid that helps soften the fibers of chicken meat.
One of the most common components of a marinade is vinegar, but it is not included in this collection of recipes, since chicken marinated with vinegar loses too much of its taste.
It is best to keep chicken meat in kefir, citrus juice with honey, wine or soy sauce.
The marinating time largely depends on the effect you want to achieve. Chicken kept even in the same marinade, but for different lengths of time, can turn out to be completely different in taste and aroma.
If you need to marinate the chicken for a long time, it is best to do this in the refrigerator if the marinating is designed for up to three hours, you don’t have to put it in the refrigerator.
Countless different dishes are prepared from marinated chicken: it will turn out tender and juicy chicken fillet, marinated in kefir and fried in a frying pan, chopped into pieces and stewed in the marinade remaining after aging, the chicken will turn out much more flavorful. You can also bake the whole marinated chicken in the oven, having previously stuffed it.
Kebabs are prepared from marinated chicken by placing skewers strung with meat pieces into jars and baking in the oven. If you want smoky barbecue, cook it over a fire.
“Juicy Slices” - marinated chicken in low-fat kefir
Ingredients:
800 grams of chicken fillet;
Half a liter of kefir 2.5% or less fat;
One head of sweet onions;
Two cloves of garlic;
Dill, dried seeds;
Whole black peppercorns;
Laurel, one leaf.
Cooking method:
1. Pour kefir over chicken fillet cut into small slices; it should completely cover the pieces of meat.
2. To taste, add salt, spices ground in a coffee grinder or a special mill, garlic cut into small slices, and slowly mix gently.
3. Place onion chopped into large, very thin rings on top.
4. Close the container with a lid and put it in the refrigerator until the morning.
5. Quickly moisten with any vegetable oil and heat thoroughly.
6. Place the pieces of marinated chicken meat along with the marinade and cook over medium heat, uncovered. Make sure that the meat does not stick to the pan.
7. When all the kefir has evaporated and the fillet slices are slightly browned, remove from the heat and serve.
Marinated chicken in kefir – “Firebird”, baked in the oven
Ingredients:
One kilogram of chicken drumsticks;
Two glasses of kefir, low-fat;
1 tsp. spices for poultry;
10 grams of finely ground salt.
Cooking method:
1. Rinse the shins under water, removing cartilage and remaining dead skin from the bottom of the bone.
2. Place the drumsticks in a bowl, sprinkle with spices and salt and stir.
3. Pour in the kefir, again mix everything carefully but thoroughly and leave to marinate for half an hour without putting it in the refrigerator.
4. Place the chicken on a baking sheet with small sides and pour the remaining kefir marinade over it.
5. Cook in a preheated oven at 190 degrees for forty-five minutes.
Shish kebab of marinated chicken in kefir, grilled on coals
Ingredients for one kilogram of chilled legs:
Six medium-sized heads of sweet onions;
250 ml kefir;
Four cloves of “sharp”, fresh garlic;
1/2 tsp. nutmeg powder;
1/3 part tsp. hand ground black;
Two pinches of curry.
Cooking method:
1. Cut off the lower part of the bone with cartilage from the legs. Cut each leg into pieces so that the pieces fit easily on the skewers when threaded.
2. Peel two heads of sweet onion, cut into small pieces and place together with the chopped garlic into a blender bowl, chop.
3. Pour in kefir, add spices, add fine salt to taste and mix, you can do this with a blender.
4. Cut the remaining onions into the thinnest rings possible and, together with the chopped legs, place them in a bag. Add the marinade, mix with your hands several times and, tying the bag tightly, put it in the refrigerator for three hours.
5. Thread pieces of meat onto the skewer loosely, alternating them with onion rings, and when frying over coals, constantly turn them over so that the tender meat does not dry out.
6. When the chicken reaches a state of semi-cookedness, pour the remaining marinade over it and, fanning, bring the marinated chicken kebab to readiness.
Oven-baked, stuffed marinated chicken in special soy sauce
Ingredients:
Chicken carcass, chilled;
Half a glass of mayonnaise;
A teaspoon of mustard;
75 ml soy sauce, maybe mushroom;
Three cloves of garlic.
For the filling:
Full, without a slide, glass of rice;
One chicken cube;
Small onion;
Five tangerine slices;
Seven dried barberries.
Cooking method:
1. Wash the chicken carcass well under the tap, remove the remaining feathers with tweezers, remove the kidneys and lungs from the inside, and dry.
2. Mix mayonnaise, mustard and soy sauce. Pepper and salt a little more than to taste, taking into account that the minced meat is not too salty, add chopped garlic and stir.
3. Rub the carcass with the prepared marinade on all sides and inside, place in a bag and leave in the refrigerator overnight.
4. For the filling, pour the sorted and thoroughly washed rice with a bouillon cube diluted in three glasses of boiling water. Add dried barberry and cook over low heat, stirring, and stop cooking a couple of minutes before it is ready.
5. Place slightly undercooked rice in a shallow colander and rinse thoroughly cold water. When it has completely drained (you can help this by slightly pressing the surface with a spoon), mix the rice with the onion, sautéed in vegetable oil.
6. Add tangerine slices cut into small pieces and stir.
7. Using a spoon, stuff the marinated carcass, sew it up and place on a roasting pan moistened with vegetable oil.
8. Place the dish in the preheated oven, raise the temperature to 180–200 degrees and bake until done, one hour.
“Tender” marinated chicken kebab in the oven, in a jar
Ingredients:
Two kilograms of chicken fillet;
Kilogram underline;
1 kg of white onions;
800 grams of very ripe, non-greenhouse tomatoes;
A liter of tomato juice;
Half a liter of wine, varieties “Rkatsiteli”, “Sauvignon”;
Six sprigs of rosemary;
A small bunch of fresh herbs to taste;
Two laurel leaves;
A small pinch of paprika;
There is a red hot pepper on the tip of the knife;
Coarse garden salt and coarsely ground black pepper to taste.
Cooking method:
1. Chop fresh herbs. Cut the onion into rings, half a centimeter thick, and break the bay leaves with your hands.
2. Cut the chicken fillet very sharp knife, in small pieces, measuring two by two centimeters.
3. Place layers on the bottom of a deep dish: onions, pieces of meat with thin slices of undercut, then onions again, etc. This will make it easier to mash the onions and tomatoes later.
4. Pour in tomato juice, wine, add a little salt and add finely chopped tomatoes.
5. Mix everything well, while kneading the onions and tomatoes with your hands.
6. Add all the prepared spices, chopped herbs and mix again.
7. Place to marinate in a cool place, preferably in the refrigerator, for five hours.
8. Thread pieces of chicken meat onto wooden skewers, alternating with cherry slices and onions.
9. Place the remaining onions on the bottom of clean, dry three-liter jars. Place the skewers vertically and cover the jars tightly with foil.
10. No more than five skewers should be placed in each jar.
11. Place the jars in a cold stove and cook for an hour, an hour and a half, at 180 degrees.
Marinated Tropicana chicken in lime marinade
Ingredients:
Five small chicken thighs;
Three limes;
Two tables. spoons of sweet cream butter;
One tbsp. l. refined sunflower oil;
50 grams of honey;
Half a teaspoon of cumin, dried;
Fine salt and hand-ground black pepper to taste.
Cooking method:
1. Rinse the limes under water and dry. Using a fine grater, remove the zest from the citrus fruits and squeeze out the juice.
2. Mix the juice with honey, and the grated zest with spices.
3. Chicken thighs rinse under the tap, do not remove the skin, pierce it in several places for better impregnation with the marinade.
4. Rub the chicken with salt and pepper, sprinkle generously with lime juice and honey dissolved in it and sprinkle with a mixture of zest and spices. Place the chicken in the refrigerator overnight.
5. Melt in a frying pan at a very low temperature, butter, add a little vegetable. Increase heat to medium and fry chicken until evenly browned.
6. Afterwards, pour the remaining marinade into the frying pan with the chicken and continue to simmer for half an hour under the lid over low heat.
Spicy stewed, marinated chicken in soy, classic sauce
Be careful and careful with Ogonyok pepper, it is very hot! If you are not sure, replace it with another, although this will somewhat distort the taste of the dish.
Ingredients:
Half a chicken, weighing 800 grams;
150 ml light soy sauce;
60 grams of honey, liquid;
5 tbsp. l. ketchup;
70 ml light beer;
One orange, large;
A pinch of ground pepper “Ogonyok”;
Two pinches of paprika;
Five cloves of garlic;
Crushed or hand-ground black pepper and coarse salt to taste.
Cooking method:
1. Liquid honey, one and a half tablespoons, mix well with soy sauce, if you don’t have liquid honey, melt the thick one in a water bath.
2. Add spices, herbs, ketchup and stir everything well.
3. Cut the washed and dried chicken into portions, place in the prepared marinade and leave for two hours.
4. Remove the chicken from the marinade, pat dry with a disposable towel and fry in refined vegetable oil over moderate heat until tender golden brown.
5. Squeeze the juice out of the orange and add the remaining honey, beer and half a glass of water and mix.
6. Place the pieces of fried chicken in a saucepan, pour in the prepared sauce and simmer over low heat for twenty minutes.
7. Marinated chicken stewed according to this recipe is garnished with boiled vegetables.
Marinated chicken - the intricacies of marinating, preparation and useful tips
It is not necessary to follow the exact proportions of ingredients for the marinade specified in the recipe; you can follow your own preferences and taste.
Before frying marinated chicken in oil in a frying pan, dry it with a disposable towel, and only then place it in the frying pan, then the oil will not splatter during the frying process.
When preparing shish kebab in jars, only dry jars should be placed in the oven so that they do not burst when heated. They are also taken out extremely carefully - first turning off the heat and opening the door slightly. Otherwise, sudden access to colder air may split the cans.
Another original way marinating. A glass of dry table wine is quickly brought to a boil, add cinnamon, crushed black peppercorns, ground nutmeg, and a teaspoon of salt. Allow to boil for a minute, remove from heat and cool by placing the dishes in a container with cold water. The resulting decoction is filtered from the spices, divided in half and diluted with the same amount of dry wine, in one case red (Cabernet, Muscat) and the other half the same from which the decoction was prepared (Rkatsiteli, Aligote). The resulting marinade is injected into finely chopped chicken using a syringe. Half of the meat will be with white marinade, the other with red. The meat is kept in the refrigerator for 1.5 hours under slight pressure, and cooked quickly, with very high heat, in any desired way.
If you have no personal prejudice against the taste of garlic, do not skimp on it in the marinade. You can also stuff thinly sliced garlic cloves into chicken meat that has been pricked with a knife. This is especially suitable for kefir and sour cream marinades.
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 are used for these purposes. The simplest 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. 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 sufficient acidity to soften the meat and a rather 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.
Has died down New Year's Eve 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 that case ideal solution there will 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 their own unique taste - from various marinades to 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 marinating will come to the rescue.
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 in 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.
The easiest 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 a baking sheet with 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, add 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 grease the meat 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 a 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 the 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 place 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 rice to the vegetable dressing and fry for another 3 minutes so that the rice has time to soak up 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 ingredients of the marinade.
Hello, my dear readers. Agree that chicken baked in the oven is one of the most delicious and delicious dishes. You can prepare it for both a gala feast and a family dinner. You don't have to be a top-notch chef, though. You can easily cook incredible delicious dish on your own at home. I’ll help you with this - I’ll tell you how to marinate chicken for the oven.
- How long to marinate the chicken depends on the weight of the carcass. If the meat will remain in the sauce for longer than 2 hours, place it in the refrigerator. But small pieces of chicken will be saturated with aromatic spices quite quickly - in 1-1.5 hours.
- The easiest way to marinate meat is to add it to a mixture of spices and vegetable oil. Seasonings can be used to suit your taste. As for oil, olive, corn or sunflower will do.
- Most recipes call for salt in the marinade. But don’t rush to add it there. It is better to add salt to the meat 10 minutes before the end of cooking. Otherwise, the chicken will turn out dry and tough.
What spices are best to use?
Do you want to cook a real culinary masterpiece? Then take your choice of seasonings seriously.
Peppers – chili, allspice or black. The latter is added to many dishes, so its use is essentially unremarkable. It’s another matter if chili is added along with black pepper. The dish immediately takes on “Mexican” notes. Or try replacing it with a scented one. It turns out very tasty.
Nutmeg. If you cook chicken with cheese or mushrooms, be sure to add this spice.
Curry. This is a great addition to grilled chicken. By the way, my friends, curry is a “combined” spice. It consists of several spices: mustard, nutmeg, cumin, coriander and hot pepper.
Turmeric. This spice will give the dish an original taste and a beautiful bright crust. Just don’t overdo it with the spice – add it in small quantities at first.
Fragrant herbs– mint, sage, thyme, basil, marjoram. They can be used individually or in combination. They will give the chicken a divine taste.
Marinade recipes
There are many options: from simple (in mayonnaise or vinegar) to exotic (). I will introduce you to some of them today.
I have a huge request to ask of you, friends. Be sure to sign up when you cook chicken according to one of the options below. Express your opinion - which is better to marinate. And if you know a delicious option, share its recipe.
See recipes for marinades for baking chicken with delicious photos. And you can get acquainted with one of the most original ones in the article - “”.
Step-by-step recipe for marinade of chicken legs in a sleeve
A very easy recipe to prepare. Baked chicken legs are juicy and flavorful. They go great with potatoes and any salad. At the end of baking, you should cut the sleeve to get a golden crust.
- 4 chicken legs;
- 2 cloves of garlic;
- 1 tsp Provençal herbs;
- a pinch of red hot pepper;
- a pinch of sweet pepper;
- black pepper and salt - to taste;
- 40 ml olive oil.
Wash the legs and dry with paper towels. Grind the garlic with a garlic press. Pour oil into a bowl, add chopped garlic and spices. Mix everything well. Rub the marinade over the chicken legs and cover the bowl. cling film and place in the refrigerator for 30 minutes.
Place the chicken in the sleeve and tie. Place the bag in a baking dish. Or you can use the oven rack for this. Place a baking tray with cold water underneath. Pierce the sleeve with a knife in several places.
Bake for about 1 hour at 180 degrees. At the end of baking, cut the sleeve so that the chicken gets a golden crust. Serve with potatoes and vegetable salad.
How to marinate chicken in soy sauce
Do you like sweet meat? I just love it. So yummy! I'll share classic recipe combinations of meat in a sweet and sour marinade with the addition of honey. The dish is easy to prepare and incredibly tasty.
- 8 pcs. chicken drumsticks;
- 5-6 tsp. honey;
- 4 tsp. soy sauce;
- 1 clove of garlic;
- 1 lemon;
- hot pepper - to taste.
Wash the shins and pat dry with paper napkins.
In a bowl, mix honey, soy sauce and a pinch of hot pepper. Peel the garlic clove and cut into slices. Squeeze the juice from half a lemon. Add garlic and lemon juice to the marinade. Stir. Place the meat in a bowl with the marinade, mix the drumsticks with your hands. Place the bowl in the refrigerator for 20 minutes.
Preheat the oven to 160 degrees. Place the drumsticks in a heat-resistant bowl and pour over the remaining marinade. Cut the other half of the lemon into pieces and cover the top of the drumsticks.
Place the oven in the oven for about 40 minutes. Serve with baked potatoes. Bon appetit!
How to make honey-soy marinade
For 800 grams of thighs take:
- 4 pcs. potatoes;
- 3 tbsp. vegetable oil;
- 2 tbsp each liquid honey + soy sauce;
- ground pepper;
- a pinch of coriander and the same amount of basil.
Mix soy sauce, spices, oil and honey in a bowl. Dip the thighs into this spicy mixture and leave for a couple of hours. Marinated chicken acquires a honey aroma and a beautiful brownish tint.
We put the thighs in the sleeve. Cut the potatoes into several pieces and season with spices. You can add 4 orange mugs. Pierce the sleeve with a knife a couple of times. Throw everything into a bag and cook at 200 degrees for 30-35 minutes. Try cooking chicken this way - it's quick and easy. And my husband loves this dish.
Honey marinade for chicken legs
I bring to your attention a special Asian version of the spicy mixture. It combines the contrast of sweetness and spiciness, plus it gives the chicken an incredible taste. You can cook chicken legs or drumsticks this way.
For a kilo of legs you need to take:
- 6 tbsp. soy sauce;
- 3 tbsp. honey;
- a couple of garlic cloves;
- 3 tbsp. sesame oil;
- black pepper (crushed);
- ginger root (about 4 cm).
Chop the garlic. Grate the ginger. Next, mix all the marinade components in soy sauce. Immerse the chicken in the aromatic mixture and leave it here for 1-1.5 hours.
Then place the legs in a baking dish previously lined with foil. Next we send it to an oven preheated to 180 degrees. The meat is baked for about half an hour. Don't forget to turn the legs a couple of times during cooking.
What aroma will fill your kitchen! I think that even those who live in the next house will smell it :) Well, your household members simply won’t be deterred from the kitchen. They will look here every now and then, hoping to hear the words: “The food is served.”
How to properly make marinade with kefir
Meat prepared according to this recipe will turn out very tender and juicy. For 1.5 kg of chicken (we will cook thighs) take:
- 2 tbsp. not too spicy mustard;
- 500 ml 1% kefir;
- 4-5 garlic cloves;
- 3 tbsp. vegetable oil;
- a little ground hot pepper;
- a pinch of dried basil.
Chop the garlic. Then mix it with the rest of the marinade ingredients. Immerse the meat in this mixture and refrigerate overnight.
Then transfer to a greased form and pour kefir marinade on top. It is advisable that the thighs are completely covered with this aromatic mixture. To make it softer, cover the top of the pan with foil, piercing it in several places with a knife. Next, place the baking dish in an oven preheated to 180 degrees. We set the cooking time to 30-40 minutes.
How to marinate poultry in mayonnaise
This option is very fast and simple. For a kilogram chicken you will need 120 g of mayonnaise, 3-4 garlic cloves and salt + ground black pepper.
Chop the peeled garlic using a garlic mince. Mix it with mayonnaise and pepper. Cut the chicken into 10 pieces. Separate the thighs, legs and wings. Next, separate the breast from the back. Then we cut the breast into 2 parts and the back into 2 parts. Immerse the chicken pieces in the aromatic mixture for 1-1.5 hours. Then put them in a slightly greased baking dish and place in a preheated oven.
The temperature in the oven during roasting of the bird should reach 200 degrees. Cook the chicken for about 20 minutes, then add a little salt and turn it over. Continue baking the meat for another 15 minutes.
Honey mustard marinade for whole chicken
We will cook the whole bird this way. For a carcass weighing 1.5 kg you will need:
- 2 tsp liquid honey;
- 4 tbsp. whole grain mustard;
- 7 cloves of garlic (or a couple of tablespoons of dry);
- 4 tbsp. oils (preferably use olive oil);
- ground black pepper + salt.
Mix honey with 3 chopped garlic cloves, oil and mustard. Season the mixture with pepper and salt, and then mix well. In this case, I advise you to salt the sauce immediately. I think it’s unlikely to evenly salt a whole carcass at the end of cooking. As a result, one part will come out too salty, and the second – under-salted.
Place the bird in a baking dish and coat it thoroughly with the prepared sauce. We wash the remaining unpeeled garlic and place it in the internal cavity of the carcass. Place the chicken in the oven and bake it at 190 degrees for 20 minutes. Then carefully turn it over to the other side. And we continue to bake at the same time thermal mode another 30 minutes. Before removing the bird from the oven, check the meat for doneness.
Marinade for grilled chicken at home
The bird prepared according to this option will turn out just like in the store. No one will suspect that this is your first time making this dish. For it you will need the following products:
- chicken (weighing up to 1.5 kg);
- 2 tbsp. grape or apple vinegar;
- 1 tbsp. lemon juice;
- 4 cloves of garlic;
- 3 tbsp. liquid honey;
- 1 tbsp. sesame oil;
- fresh ginger root (up to 4 cm);
- salt;
- 1 tbsp. sesame seeds.
Chop the garlic and finely grate the ginger root. Then combine honey with ginger and garlic gruel. Add vinegar with juice and oil there.
I recommend marinating the chicken in a bag. Pour the aromatic gruel here and place the carcass. Then close the bag and shake it well. This is necessary so that the spicy mass is evenly distributed over the entire surface of the bird. Place the meat in the refrigerator for 3-4 hours.
Then remove the bird from the bag, season evenly and sprinkle with sesame seeds. Next, place the carcass on the spit. Use kitchen string to secure the wings and legs. In the oven, place a baking sheet under the spit - the fat from the chicken will drain there. Otherwise, after cooking grilled chicken, you will, like Cinderella, rip out the oven. And your family will eat up all the chicken at this time, without leaving even a piece for you :)
To prevent the meat from becoming over-dried, I recommend cooking it in two stages. First, bake it for 30-40 minutes in the “grill” mode. Then switch the oven to normal mode. And continue cooking the bird for another 30-40 minutes at a temperature of 200 degrees.
I am sure that chicken lovers will appreciate another recipe - “”. It is quite possible that it will become your signature dish 😉
Additional Tricks
If you decide to bake chicken in foil, remember that airtightness is important in this cooking method. Otherwise, the meat juice will leak out and the meat will turn out a little dry. Therefore, do not skimp on foil - wrap the pieces generously with it.
For frying in the oven, you can also use a baking sleeve. In this case, be sure to make punctures in the sleeve with a toothpick. This must be done to allow steam to escape. Otherwise, the sleeve will begin to inflate and boom. By the way, with potatoes and other vegetables you will immediately make a ready-made dish with a side dish. I now add another half of the orange, cut into slices. It turns out very tasty.
Do not use fresh herbs to prepare the marinade. During baking, it will turn black and ruin appearance dishes. Best option– replace greens with dried herbs. And if anyone doesn’t like the smell of burnt garlic in the oven, replace it with dry garlic. It is sold in any store.
I still have a lot of interesting things in store for you, so... And that’s all for today: bye.
Ask a professional chef how he prepares any meat. Believe me, he will definitely tell you that the meat should be marinated. This is necessary to get a more pronounced, bright and original taste. In addition, after marinating, the fibers become softer, making the dish more tender and juicier.
Secrets of marinating chicken
There are several rules for marinating chicken in the oven. By following them, you will always get a wonderful dish as a result.
- The duration of marinating depends on the weight of the carcass. If you plan to bake the whole carcass, take the time to marinate it the night before. If you have wings or breasts for dinner, you can leave them in the sauce for an hour. Thighs require more time - from 2 to 4 hours.
- Stop marinating oven-baked chicken in mayonnaise! With this simple and seemingly successful ingredient, you completely kill its individual taste, which turns out to be the same every time. Moreover, mayonnaise contains acetic acid, which, when baked, hardens the fibers and they begin to taste bitter.
- Keep meat in the refrigerator if marinating time is longer 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 several types of spices with vegetable oil, bathe the meat in this mixture and leave for a couple of hours. Depending on the seasonings you choose, choose your oil. For example, olive oil goes well with basil and paprika, sunflower oil goes well with hot spices, and corn oil goes well with all types of marinating.
- Avoid salt! Every marinade recipe for chicken in the oven requires the presence of salt. You just need to add it correctly. Do not salt the meat before long-term marinating; it is better to add salt 10 minutes before you plan to put the carcass in the oven. Otherwise, the dish will turn out tough and dry.
Choosing spices
What spices should we use for chicken in the oven, 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 adds spiciness to the dish, so it is used “in doses” 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 just one bright flavor, or you can use an original mix of them. 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 marinated chicken in the oven, especially if you plan to grill it. Curry is not a simple herb, but a rich combination of spices: cumin, nutmeg, mustard, hot pepper, coriander.
- Nutmeg - opt for it if you plan to cook chicken with cheese and mushrooms. This spice brightly saturates the taste of dishes with dairy components; not a single haute cuisine dish can do without it if it contains cream and potatoes.
- Turmeric - this spice has a special taste that is highly valued in India. It is more than unusual for us, so adding turmeric to the marinade is a small amount. But for chicken in the oven, it will be the 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.
- Soy-honey. Mix a spoonful of soy sauce with two tablespoons of melted honey and three tablespoons of vegetable oil. Add half a teaspoon each of coriander and basil, a little black pepper to the marinade, stir. Marinate the meat in the mixture, and if you bake it in a mold and with potatoes, pour it over it before putting it in the oven. Thanks to honey, the chicken will gain golden color and a sweetish taste.
- 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 and add to the marinade. Peel a 4 cm long ginger root, cut it and add it 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 by spoon 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 mustard will add 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, and a pinch of salt. Lemon and rosemary will create a stunning aroma in the finished dish.
- Original kefir. Use 2 cups of low-fat kefir, 4 cloves of garlic, and the 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.
