Chicken can always be prepared in different ways, changing only the marinade. It can resemble a Peking duck, be spicy and sharp, resemble a kebab or be sweet. You can experiment with marinating sauces endlessly! But what is the best way to marinate the chicken for baking in the oven so that it turns out to be juicy and baked very quickly? Introducing the best selection!
Material Content:
Vinegar Oven Chicken Marinade
Vinegar not only gives the meat a pleasant acidity, but also makes the meat more tender, softening the fibers. If everything is done correctly, the proportions are met, then the bird resembles kebab to taste, especially if you add the onion to the marinade.
For cooking you will need:
- Vinegar 9% - 4 tbsp.
- Water - 200 ml.
- Salt, pepper - to taste.
- Vegetable oil - 2 tbsp.
- Onions - one large head.
- Any spices to taste.
Mix water, vinegar, oil, spices, salt. Immerse chicken pieces in it (if you plan to bake the whole carcass, prepare the marinade 2 times more). For a quick result, uniform impregnation of all pieces of meat, you can crush the meat with any oppression. The preparation time for baking is 3 hours, but you can safely leave it all night.
Fans of a healthy lifestyle can always replace ordinary store vinegar with natural - apple or wine. You can also always increase its amount so that the acidity is more pronounced. But, as practice shows, in the process of baking vinegar is eroded, leaving only a light “reminder” in the form of a pleasant aftertaste.
Honey and soy sauce
Honey combined with soy sauce gives the meat a unique flavor.After baking, a golden caramel crust appears in the chicken, and honey gives it. In such a marinade, you can prepare wings, hips, chicken legs, and the ideal way to cook is on an open fire or grill.
Prepare:
- Honey (natural, floral) - 5 tbsp.
- Soy sauce - 100 ml.
- Salt, pepper - to taste.
- Any spices to taste - just one pinch.
We mix all the components, let them insist that they “get married”, dip the pieces of the bird into the marinade, gently rubbing them with our marinade. For good impregnation, you can pickle all night, but in urgent cases 2-3 hours are enough.
Our advice! Chicken meat should be chilled but not frozen at all. For good impregnation with any sauce, prepare the bird in advance, dividing it into pieces a little larger than a matchbox, or leave them whole.
How to marinate chicken for baking in sour cream?
Sour cream makes the meat very tender, sweet, but at the same time surprisingly juicy. But you can’t do just one fermented milk product: the sauce goes well with a spice such as curry, giving the dish a light oriental flavor.
Cook for the marinade:
- Sour cream - 200 ml.
- Curry - a pinch.
- Ground paprika - a pinch.
- Bulbs - 2 small heads.
- Salt to taste.
Peel the onion, cut into small half rings. Add spices to sour cream and stir until smooth. We mix the marinade with onion, and generously lubricate our bird with it. This is the perfect marinade for chicken drumsticks, thighs and chicken legs. But for the whole carcass it is better to choose another option.
Attention! For a good result, pickling in sour cream is enough for one to two hours. Chicken is baked without removing from the sauce at a temperature of 180 degrees for about 40 minutes.
Spiced Marinade with Lemon
This is an option for a win-win chicken marinade, especially if you are planning to surprise guests. The ideal parts are the wings, although the hips and slices of fillet will turn out unusual and tasty.
We will need:
- A glass of coconut milk.
- One lemon.
- A bunch of cilantro.
- Three cloves of garlic.
- 2 tbsp. tablespoons of sugar.
- Juice of one small lime.
- Salt pepper.
In a separate bowl, mix milk, herbs, garlic, spices, lime juice and the zest of one lemon, peeled with a thin knife. Lightly sweeten and let the marinade infuse. Immerse the wings in a fragrant sauce, leave in the refrigerator for the whole night. Bake for 20-30 minutes, constantly pouring marinade. A delicious and original appetizer is ready!
In mustard sauce
Wine-mustard sauce gives the meat spice and acidity at the same time, turning an ordinary chicken into a festive dish, which is not a shame to serve guests. For cooking, you can take any red wine - from dry to dessert. Even changing one of this component will change the taste.
For the wine marinade we cook:
- Wine - 200 ml.
- Mustard - 5 tbsp. l
- Oregano and basil - a pinch (you can do without them).
- Salt, pepper to taste.
We prepare the sauce by mixing all the ingredients. As in vinegar marinade, it is better to stand the chicken under oppression, and then bake, pouring sauce.
In the orange marinade
Chicken in an orange marinade is suitable for everyone who likes to combine meat with dried fruits, berries, stuffed with apples and nuts. For cooking, you need the juice of two large oranges, salt and spices to taste. Squeeze juice from citrus fruits, mix with spices, immerse pieces of poultry and pickle for several hours.
Attention! Ready juice from the bags should not be taken: it contains too much sugar. But the number of oranges can be increased, especially if you plan to stew a large carcass of a bird.
Quick and tasty kefir recipe
The kefir option is perhaps the fastest chicken marinade. It is simple, budget, but very good: the meat is literally airy and just melts in your mouth! Preparing the dish is simple: just add the chicken and pour the fermented milk product. Spices, salt - select everything according to your option. But remember: a fermented kefir does not fit.Better yet, take fat content of 3, 2% - such a drink better pervades the bird.
By the way, just such a marinade is considered the best for a dry chicken fillet: kefir softens the fibers, and the dish turns out to be very juicy.
Nuance! Kefir goes well with any fresh herbs: from ordinary parsley, ending with cilantro. Fresh to use herbs or dry - you decide. The main thing is to take a bunch big. And kefir can be replaced with yogurt or natural Greek yogurt.
Spiced Caramelized Chicken Marinade
In China, a Peking duck is considered a national dish. Tourists from all over the world flock to try it and, having tasted a piece, remain delighted. Chicken pickled in a special way will come out no worse, and it’s easy to make the taste brighter by increasing the number of spices.
For spicy marinade you will need:
- Soy sauce - 150 ml.
- Honey - 100 g.
- Ginger root (fresh), 7 cm long.
- Garlic cloves - 3 pcs.
- Provencal herbs - a pinch (you can do without them).
- Salt, pepper to taste.
Grate the ginger root on a fine grater, and combine it with honey, soy sauce, salt and pepper. The mass should acquire a uniform consistency. Now it is important to heat the marinade in a water bath, bring to a boil, stirring. 3 minutes after boiling over low heat, remove the sauce from the heat and let it cool. Chicken - a whole carcass - rub with icing marinade, leave to marinate for about an hour. It is important to bake it for 180 hours for an hour, pouring it with our spicy sauce every 10 minutes.
Such a chicken will be spicy, and it is especially good to serve it with crumbly white rice.
Important: if you want the bird to become completely covered with a glazed crust, turn it back half an hour later. Then the breast is covered with a delicious golden crust.
Spicy Sweet Asian Recipe
Chicken in spicy-sweet sauce is a hit of the season and a new trend in the world of "high cuisine". No restaurant with a pan-Asian direction can do on the menu without this dish.
For cooking, take:
- Honey - 3 tbsp
- Soy sauce - 150 ml.
- Ginger root (fresh), 3 cm long.
- Garlic cloves - 3 pcs.
- Lime juice - 50 ml.
- Oyster sauce - 30 ml.
We mix the ingredients (except for garlic and ginger), achieving a homogeneous consistency. Three a little ginger, squeeze the garlic, mix well again. We rub the chicken with a mixture, generously lubricating each piece. Bake, periodically pouring the remaining marinade.
The exposure time of the chicken in the sauce should be 2 hours or more. Keep it in the refrigerator all this time.
In addition to the above marinades, it is easy to pickle chicken in tomato, kvass, beer, and simple mineral water with gases. The main thing is that the meat be perfectly fresh and then the dish, as they say, is eaten with fingers.
