How long to cook marinated chicken in the oven. Spicy marinade with grape juice for chicken in the oven

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

Chicken breasts in marinade with potatoes

A professional chef will confidently say that chicken meat must be marinated before undergoing heat treatment in the oven or on the stove. By marinating, the chicken acquires a richer flavor and becomes even more tender and softer. Today we are sharing with you a few secrets on how to deliciously marinate chicken for frying, baking or barbecuing.

How to deliciously marinate chicken: basic rules

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

Avoid mayonnaise. It is strictly not recommended to marinate meat in such a barbaric way. Mayonnaise completely deprives the delicate pulp of its taste.
Duration of marinating. When planning to bake a whole chicken in the oven, it is better to leave it to soak overnight. If you decide to cook only drumsticks or wings, it is enough to marinate them for 2-4 hours.
Storage temperature. In cases where the marinating period exceeds 2 hours, the container with meat should be hidden in the refrigerator. If you leave it on the table, you risk getting a stale product.
Spice mixture. The most popular win-win marinating option is the use of several spices in combination with vegetable oil or soy sauce. The liquid base for the marinade is chosen based on the spices. So, paprika and basil go well with olive oil, and garlic and thyme go with sunflower oil.

Marinated chicken in a bowl

We will tell you more about how to marinate chicken for cooking in a frying pan, in the oven or on the grill in recipes with photo instructions.

How to marinate chicken for the oven: step-by-step recipe with photos

The combination of spices and beer is an innovation in the field of chicken marinades. This unusual recipe for chicken dressing turned out to be very successful and even experienced cooks liked it. Having previously marinated the bird in this mixture, you can bake it deliciously in the oven, and then enjoy the amazing taste and aroma.

Chicken legs in marinade

Required ingredients:

light beer
Cayenne pepper
green basil

Step-by-step instruction

How to marinate chicken for baking in the oven in honey mustard sauce

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

Required ingredients:

liquid honey - 100 ml
Dijon mustard - 70 ml
curry - 1 tbsp.
soy sauce - 4 tbsp.

Step-by-step instruction

How to marinate chicken for frying in pomegranate juice

Chicken fillet during frying in a frying pan (or in the oven) does not perform well, to put it mildly. The meat becomes dry and tough and takes on an unpleasant gray or dark brown color. But this situation can be easily solved by pre-marinating the chicken breast in pomegranate sauce. This way the chicken will be able to maintain its softness even after heat treatment, and the color of the finished dish will pleasantly surprise the gourmet eye.

Required ingredients:

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

Step-by-step instruction

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

How to marinate chicken for barbecue: recipe with photos

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

Chicken can always be cooked in different ways, changing only the marinade. It can resemble Peking duck, be spicy and spicy, resemble shish kebab, or be sweetish. You can experiment endlessly with marinating sauces! But what is the best way to marinate chicken for baking in the oven so that it turns out juicy and bakes very quickly? Introducing the best selection!

Vinegar not only gives the meat a pleasant sourness, but also makes the meat more tender by softening the fibers. If everything is done correctly and the proportions are met, the bird will taste like kebab, especially if you add an onion to the marinade.

To prepare you will need:

Vinegar 9% - 4 tbsp.
Water - 200 ml.
Salt, pepper - to taste.
Vegetable oil – 2 tbsp.
Onion - one large head.
Any spices to taste.

Mix water, vinegar, oil, spices, salt. We immerse the chicken pieces in it (if you plan to bake the whole carcass, prepare 2 times more marinade). For quick results, uniform impregnation of all pieces of meat, you can press down the meat with any pressure. The preparation time for baking is 3 hours, but you can safely leave it overnight.

Fans of a healthy lifestyle can always replace regular store-bought vinegar with natural vinegar - apple or wine. You can also always increase its amount to make the sourness more pronounced. But, as practice shows, vinegar disappears during baking, leaving only a slight “reminder” of itself in the form of a pleasant aftertaste.

Honey soy sauce

Honey combined with soy sauce gives the meat a unique taste. After baking, the chicken develops a golden caramel crust, and it is honey that gives it. You can prepare wings, thighs, and legs in this marinade, and the ideal cooking method is over an open fire or grill.

Let's prepare:

Honey (natural, flower) - 5 tbsp.
Soy sauce – 100 ml.
Salt, pepper - to taste.
Any spices to taste - just one pinch.

We mix all the ingredients, let them brew so that they “get married”, dip the pieces of poultry into the marinade, lightly rubbing them with our marinade. For good impregnation, you can marinate all night, but in emergency cases, 2-3 hours is enough.

Our advice! Chicken meat should be chilled, but not frozen. To ensure good soaking in any sauce, prepare the bird in advance by dividing it into pieces slightly larger than a matchbox, or leaving them whole.

How to marinate chicken for baking in sour cream?

Sour cream makes the meat very tender, sweetish, but at the same time surprisingly juicy. But for cooking you can’t use just a fermented milk product: the sauce goes well with spices such as curry, giving the dish a light oriental flavor.

Prepare for the marinade:

Sour cream – 200 ml.
Curry - a pinch.
Ground paprika - a pinch.
Bulbs – 2 small heads.
Salt to taste.

Peel the onion and cut into small half rings. Add spices to the sour cream and stir until smooth. Mix the marinade with onions and generously coat our bird with it. This is an excellent marinade for chicken drumsticks, thighs and legs. But for a whole carcass it is better to choose another option.

Attention! For good results, marinating in sour cream for one to two hours is enough. Bake the chicken without removing it from the sauce at a temperature of 180 degrees for about 40 minutes.

Spicy marinade with lemon

This is a win-win option for a quick marinade for chicken, especially if you are planning to surprise your guests. The ideal parts are wings, although thighs and fillet pieces 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. spoons 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. Sweeten slightly and let the marinade brew. Dip the wings into the aromatic sauce and leave in the refrigerator overnight. Bake for 20-30 minutes, constantly basting with marinade. A delicious and original snack is ready!

In wine mustard sauce

Wine-mustard sauce adds spice and sourness to the meat at the same time, turning ordinary chicken into a festive dish that is not embarrassing to serve to guests. For preparation, you can take any red wine - from dry to dessert. Even changing this one component will change the taste.

For the wine marinade we will prepare:

Wine – 200 ml.
Mustard – 5 tbsp. l.
Oregano and basil - a pinch (you can do without them).
Salt and pepper to taste.

Prepare the sauce by mixing all the ingredients. As in a vinegar marinade, it is better to keep the chicken under pressure and then bake it, pouring the sauce over it.

In orange marinade

Chicken in orange marinade is suitable for anyone who likes to combine meat with dried fruits, berries, apples and nuts. To prepare, you will need the juice of two large oranges, salt and spices to taste. Squeeze the juice from citrus fruits, mix with spices, immerse the poultry pieces and marinate for several hours.

Attention! You should not take ready-made juice from packages: it contains too much sugar. But the number of oranges can be increased, especially if you plan to stew a large bird carcass.

Quick and tasty recipe with kefir

The kefir option is perhaps the fastest marinade for chicken. It’s simple, budget-friendly, but at the same time very good: the meat is literally fluffy and just melts in your mouth! Preparing the dish is simple: just add salt to the chicken and pour in the fermented milk product. Spices, salt - choose everything to suit your needs. But remember: fermented kefir is not suitable. It’s even better to take a fat content of 3.2% - such a drink will better saturate the bird.

By the way, this particular marinade is considered the best for dry chicken fillet: kefir softens the fibers, and the dish turns out very juicy.

Nuance! Kefir goes well with any fresh herbs: from regular parsley to cilantro. Whether you use fresh or dry herbs is up to you. The main thing is to take a big bunch. You can also replace kefir with matsoni or natural Greek yogurt.

Spicy marinade for caramelized chicken

In China, Peking duck is considered the national dish. Tourists from all over the world flock to try it and, having tasted a piece, are delighted. Chicken marinated in a special way will turn out just as good, and it’s easy to make the taste brighter by increasing the amount of spices.

For the spicy marinade you will need:

Soy sauce – 150 ml.
Honey – 100 g.
Ginger root (fresh), 7 cm long.
Garlic cloves – 3 pcs.
Provençal herbs – a pinch (you can do without them).
Salt and 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 homogeneous consistency. Now it is important to heat the marinade in a water bath, bring to a boil, stirring. After 3 minutes of boiling over low heat, remove the sauce from the heat and let it cool. Rub the whole chicken carcass with the marinade glaze and leave to marinate for about an hour. It is important to bake it for an hour at 180 degrees, pouring our spicy sauce every 10 minutes.

This chicken will be savory and especially good served with fluffy white rice.

Important: if you want the bird to be completely covered with a glazed crust, turn it over on its back after half an hour. Then the breast will be covered with a delicious golden crust.

Spicy-sweet Asian recipe

Chicken in sweet and spicy sauce is the hit of the season and a new trend in the world of haute cuisine. Not a single restaurant with a Pan-Asian theme can do without this dish on the menu.

To prepare, 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.

Mix the ingredients (except garlic and ginger), achieving a homogeneous consistency. Three little ginger, squeeze out the garlic, mix thoroughly again. Rub the chicken with the mixture, generously greasing each piece. Bake, periodically basting with the remaining marinade.

The chicken should be kept in the sauce for 2 hours or more. Keep it in the refrigerator during this time.

In addition to the above-mentioned marinades, it is easy to marinate chicken in tomato, kvass, beer, and simple mineral water with gases. The main thing is that the meat is perfectly fresh and then the dish, as they say, will be eaten with your fingers.

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 what effect you want to get. 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 it 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: chicken fillet marinated in kefir and fried in a frying pan, chopped into pieces and stewed in the marinade remaining after aging will turn out to be tender and juicy; 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 onion;

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 lightly 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 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, 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 the slightly undercooked rice in a shallow colander and rinse thoroughly with 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 with a very sharp knife into small pieces, two by two centimeters in size.

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. Rinse the chicken thighs under the tap, do not remove the skin, pierce them in several places for better soaking in 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 the butter in a frying pan at a very low temperature, add a little vegetable oil. 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 of 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 meat allows you to give finished dishes a pronounced rich taste. In addition, under the influence of marinade, any meat becomes softer and more tender, which contributes to faster cooking. There are many ways to marinate products for shish kebab, barbecue before cooking in a frying pan or small frying pan, grilling (including convection oven) or baking in the oven. Today we will learn how to marinate chicken for frying in the oven - the most delicious and original recipes for marinades (with the addition of mayonnaise, garlic, with adjika, oranges, in Azerbaijani style).

How to deliciously marinate chicken for frying in the oven: different marinade recipes with photos

At the initial stage, you should prepare the chicken for marinating, which is carried out according to the same principle, regardless of the marinade recipe. We clean the chicken carcass (or parts thereof) from remaining hairs and feathers, rinse well and dry with a towel.

An important point: for marinating we use glass, plastic or stainless steel dishes. An aluminum or cast iron container is not recommended, since these metals oxidize when exposed to salts and acids.

What to marinate chicken in? Mayonnaise, kefir, honey, tomato paste, cream, yogurt - the main list of the main components of all kinds of marinades. All kinds of spices, garlic, onions, and herbs give the meat its aroma and rich taste. And adding lemon juice and vinegar significantly speeds up the marinating process.

Chicken in honey marinade - recipe for baking in the oven

For marinating, you can use either a whole chicken or individual parts (legs or thighs). As a result, the finished meat from the oven will acquire a golden-brown crust and a delicious, slightly sweet taste.

Ingredients for marinade:

soy sauce - 1 tbsp.
honey - 1 tbsp.
mustard - 1 tbsp.
vegetable oil - 1 tbsp.
garlic - 2 - 3 cloves
salt and spices - dried herbs, paprika, pepper mixture

Step-by-step instruction

How to marinate a whole chicken for roasting in the oven - with rosemary and lemon

This marinade gives the finished dish a piquant, spicy flavor. Chicken meat cooked in rosemary-lemon marinade is considered dietary and ideal for supporters of a healthy diet.

For the marinade you will need:

zest of one lemon
rosemary - 20 g
garlic - head
vegetable or olive oil - 5 tbsp.
salt and pepper mixture - to taste

Cooking instructions:

Chicken marinade recipe with grape juice

The original combination of ingredients gives chicken meat a delicious aroma and delicate taste. And most importantly, chicken in such a fruit marinade is prepared in just an hour and a half.

List of ingredients:

grape juice - 2 cups
citric acid - 0.5 tsp.
cloves - 4 pcs.
peppercorns - 5 pcs.
sugar - 1 tbsp.
salt - to taste
water - 2 glasses

Cooking instructions:

How to marinate chicken for baking in a cheese marinade

Processed cheese and mayonnaise give chicken meat an extraordinary softness and creamy taste. And what a delicate “cheesy” aroma the finished baked chicken has! At the same time, all the components of the recipe are available, and the preparation is easy and even a novice cook can do it.

Required ingredients:

processed cheese - 150 g
mayonnaise - 2 tbsp.
honey - 1 tsp.
soy sauce - 2 tbsp.
nutmeg - 0.5 tsp.
salt and spices - to taste

Step-by-step instruction

Beer marinade for baking chicken in the oven

This low-alcohol drink is an excellent base for preparing an unusual chicken marinade. It is better to use not pasteurized beer, but light draft beer - “live”. Meat in a beer marinade turns out soft, melts in your mouth and very juicy.

Ingredients for marinade:

light beer - 250 ml
vegetable oil - 50 ml
Dijon mustard - 50 g
ground paprika - 1 tsp.
onion - 1 pc.
garlic - 4 cloves
bay leaf - 2 pcs.
salt and ground black pepper - to taste

Step-by-step preparation of chicken marinade:

How to properly marinate chicken for frying in the oven, video

In the process of preparing the marinade, you need to observe moderation, because excess herbs or spices can significantly affect the taste of the finished dish.

Fried chicken is a universal dish that can either decorate a holiday table or serve as an everyday lunch or dinner. Almost everyone knows how to fry chicken, but in order for the meat to turn out tender and tasty, it is necessary to take into account a number of points when preparing it.

How to marinate chicken for frying?

For chicken to be tasty and juicy, you need to know how to marinate it properly. Garlic, all types of peppers and herbs are excellent as spices for poultry meat. Moreover, for the marinade, the greens are usually cut coarsely and are usually removed from the meat before frying.

If the chicken will subsequently be cooked in the oven or on the grill, marinades based on sour cream or mayonnaise are well suited for soaking it.

For frying chicken in a frying pan, a marinade based on vegetable oil, soy sauce, lemon juice, hot and spicy spices is best suited.

For barbecue, chicken is usually marinated in wine, vinegar, beer, kefir or lemon juice with the addition of regular onions. In this case, the prepared marinade is usually supplemented with black pepper and barbecue seasonings.

Examples of marinade recipes for each case will be given below.

How to cook fried chicken in a frying pan?

You can fry chicken in a frying pan either without prior marinating, or after soaking it in the marinade. If time permits, housewives advise using the marinade.

Marinating the chicken will require a very short amount of time (1-2 hours), but in the end it will turn out more tasty, juicy and satisfying than without the use of marinade.

Ingredients for cooking chicken in a frying pan:

chicken - 1 carcass;
onions - 2 medium heads;
greens - 1 bunch;
sunflower oil.

Marinade recipe:

sunflower oil - 2 tablespoons;
soy sauce - 4 tablespoons;
ginger root 3 cm long;
garlic - 2 cloves;
lemon juice - 3 tablespoons.

To prepare the marinade, mix sunflower oil, soy sauce and lemon juice in a deep bowl. Then grate the peeled garlic and ginger on a fine grater and also add to the marinade. If desired, the mixture can be seasoned with hot pepper, coriander or curry. The marinade is ready!

Dip the meat into the prepared marinade and put it in the refrigerator for a couple of hours.

Peel the onion and cut into half rings.

Wash the greens and chop finely.

Once the meat is marinated, you can start frying. Additionally, before cooking, it is recommended to rub the chicken with butter or sunflower oil, so that the resulting dish will have an appetizing crust.

Pour sunflower oil into a frying pan and heat it thoroughly. Then place the marinated chicken pieces on it and lightly fry on each side over moderate heat.

After this, the chicken pieces must be turned over in the pan again and fry each side until golden brown. Then add chopped onion to the meat, stir, reduce heat and cover with a lid.

After 3 minutes, pour the marinade in which the chicken was in the pan, close the lid and simmer until cooked. As soon as the sauce in the pan evaporates, the chicken is ready!

If you want to surprise guests or treat yourself with a special dish, make tobacco chicken with vegetables in a frying pan. The following video will help you quickly and deliciously fry chicken this way:

Chicken baked in the oven with potatoes

Whole fried chicken with a golden crust always looks beautiful and festive, so this dish often becomes a companion to the Christmas and New Year's table.

To prepare this festive dish you will need:

young chicken weighing no more than 2 kg;
potatoes - 5 tubers;
salt - to taste;
sunflower oil - 1 tablespoon;

For the marinade you need:

mayonnaise - 4 tablespoons (instead of mayonnaise you can also use sour cream or any oil);
garlic - 3 cloves;
a pinch of curry, ground pepper and paprika.

Let's start cooking:

Rub the chicken with the marinade, place it in a baking bag (or a plastic bag) and put it in the refrigerator for a couple of hours.

Peel, wash and cut the potatoes in half. It is better to take even, medium-sized tubers.

All that remains is to fry the chicken in the oven. The marinated carcass should be placed back down on a baking sheet with a small amount of sunflower oil. Place potato pieces around it, add salt and grease it with the remaining marinade.
Then place the baking sheet in a preheated oven, adding a little water (50 grams) to it so that the meat does not burn.

Baking time depends on the size of the chicken and ranges for medium-sized specimens, on average from 35 to 45 minutes. You can check readiness by piercing the thick part of the carcass with a sharp knife - properly cooked chicken will release clear juice.

The surface of the finished dish should have a shiny, crispy crust.

You will learn another interesting recipe for cooking a whole chicken in the oven by watching the following video:

How to fry chicken in a slow cooker?

To cook in a slow cooker, the carcass or parts of the chicken must be washed, dried and cut into portions. Then rub each of them with salt and spices.

If you decide to use chicken legs or wings for the dish, then it is better to leave the wings whole and divide the legs into parts.

Before you start frying meat, you need to grease the multicooker bowl with oil. Then place the poultry pieces in it and set the “frying” mode for 30 minutes.

After 15 minutes, the chicken pieces need to be turned over to the other side, and then continue cooking. The multicooker beeps when the dish is ready.

If the “frying” mode is not available in the multicooker model you are using, then as an alternative, you can use the “baking” mode.

Due to the fact that the multicooker allows you to cook two dishes at the same time, it is possible to cook chicken in parallel with a vegetable side dish.

To do this, vegetables (carrots, broccoli, zucchini, potatoes) should be cut into cubes and placed in a tray for steaming. Then place it in a slow cooker and cook along with the meat.

The result is a complete, very appetizing and at the same time healthy dish.

If you want to cook whole fried chicken in a slow cooker, the following video recipe will help you: