There is nothing simpler than chicken cooked in the oven: just marinate the product and send it to bake for 50-60 minutes, and the mouth-watering dish is ready. It remains only to come up with a quick side dish, with which usually there are no problems. But the choice of marinade often causes certain difficulties: in addition to traditional mayonnaise and tomato paste, nothing usually comes to mind, and yet more than 100 interesting ideas can be picked up for chicken!

Grilled chicken marinade, recipe as in a store

Most often, meat is not marinated before traditional baking, but before it is processed by live fire or using the grill mode in the oven. And the standard of the finished dish is often what is served in restaurants or can be purchased in a store with personal cuisine. Therefore, the grilled chicken marinade recipe is the most in demand in the store, and it is not at all difficult to make it at home. The highlight is the concentration of all components that will have to create a crisp shell on the finished meat.

• Boiled warm water - 1 l
• Salt or sea salt - 9 tbsp.
• Ground Garlic - 2 tsp
• Ground paprika - 1 tsp
• Ground black pepper - 1 tsp

Cooking:

1. Salt dissolves in warm water, for which it may be necessary to slightly warm up the liquid (up to 65-70 degrees), since sea salt is more difficult to dissolve than ordinary fine grinding. Then you need to wait until the water has cooled again to room temperature, after which the chicken is soaked in the prepared salt infusion for 8-10 hours - it is optimal to pour meat overnight.
2. In the morning, the chicken is removed from the bowl with the marinade, rubbed with a mixture of peppers and garlic, and then baked on the grill in the oven or on fire.
3. If you need to cook chicken as in a store, but only 2-3 hours of free time, pickle it should be 1.5-2 hours, then grate first 1 tablespoon. salt (for a whole bird), then - pepper, paprika and garlic. And to preserve soft meat with a crisp, the chicken should be doused with warm water every 10-15 minutes.

Chicken marinade with soy sauce and honey

Among the classic recipes for chicken marinade in the oven, those based on honey are the most popular. Especially often you can find a variety of variations of chicken wings in honey. If soy sauce is added to this central component, which makes the meat tender, as well as ginger for spice, the dish will turn out to be not only easy, but also improves metabolism, which positively affects the figure and well-being. Such a chicken can be cooked at least every day.

• Soy sauce - 7 tbsp.
• Liquid liquid honey - 3 tbsp.
• Ground ginger - 2 tsp.
• Sesame - 1 tablespoon
• Saffron - 1 tsp

Cooking:

1. Honey is heated in a small bowl so that it becomes completely liquid (this is especially important when working with a candied product), sesame seeds and saffron are poured into it, after which they simmer over low heat for 1-1.5 minutes. If you use ginger root, you need to cut it into slices and throw it here, but after the heating procedure, the discs are discarded.
2. In a large capacity, soy sauce and ground ginger are combined, later cooled liquid honey with seasonings is introduced. All components are mixed, and pieces of washed chicken are laid in them. Keep them in this marinade with soy sauce and honey for 45-60 minutes.
3. When using such a marinade, the chicken in the oven turns out to be crispy, as if baked in a glaze, and to enhance the effect, some cooks advise sprinkling meat with ground nuts before sending it to the oven. Pine or walnuts are best for this.

Chicken marinade with honey and mustard

However, on the basis of honey, only sweet marinades and sauces are not always obtained. If you dilute it with hot mustard, introduce rice wine, lemon juice or balsamic vinegar, several hot seasonings and onion rings as an accent, an amazing piquant snack will be obtained at the exit from the chicken. Exotics can be added by replacing lemon with lime.

• Liquid honey - 4 tbsp.
• Mustard Seeds - 75 g
• Lemon or lime juice - 50 ml
• Onions - 1 pc.
• Thyme - 1 tsp
• Rosemary - 1 tsp
• Chili pepper - 1 pc.
• Olive oil - 2 tbsp.

Cooking:

1. In a pan, olive oil is heated, where you need to throw a pod of hot pepper and ground rosemary (you can twigs). Keep the oil with seasonings for 2–3 minutes on low heat, then squeeze citrus juice there, increase the power to medium, wait another 1-2 minutes. and remove from the stove.
2. In a large cup, mix liquid honey, grain mustard and thyme, gradually introduce the liquid from the pan and the chili pepper fried on it. Marinate chicken in this composition, leave for 3-4 hours.
3. Before baking in a marinade with honey and mustard, cover the chicken with chopped onion rings and discard the pepper pod. The marinade itself can be poured into the same container where the meat will be cooked. Foreign chefs recommend that the remnants of the marinade grease pieces of brown bread and dry them in the oven - you will get excellent spicy crackers for the same chicken or meat broth.

Universal marinade for chicken in the oven

Marinades for poultry based on honey, vinegar or fruit and berry squeeze are, of course, interesting, but not everyone will like it, because they are designed for certain taste preferences. In addition, because of them, one often has to pick up a certain side dish that will not argue with a central taste. For this reason, in the notebook you should always have a recipe for a universal marinade based on vegetable oil. The volume of ingredients is indicated per whole carcass of the bird.

• Olive oil - 3 tablespoons
• Sea salt - 2 tsp
• Marjoram - 1 tablespoon
• Turmeric - & frac12- tbsp
• Sugar - 1 tbsp;
• Apple cider vinegar - 1 tsp

Cooking:

1. Olive oil with sugar is heated (does not heat up!) In a small container, stirred until sugar crystals are completely dissolved. The bowl is removed from the stove, the mixture cools.
2. Apple cider vinegar is combined with the cooked mass, turmeric and marjoram are poured into the same trickle, the marinade is mixed so that the spices are evenly distributed throughout the liquid.
3. Chicken must be soaked in the resulting marinade for at least 30 minutes. After that, the meat is rubbed with salt and baked in the oven.
4. The exposure time of the chicken in the marinade depends on what part of the bird you use: the wings usually last 30 minutes, but the hips and legs are soaked for 1-1.5 hours. The breast is pickled for the longest (2-3 hours) and the whole carcass , which is often left overnight. When soaking for a long time, be sure to clean the bowl in the refrigerator to keep it fresh.

In addition to the above chicken marinade recipes in the oven, you can always use the traditional combination of vegetable oil and spices. In particular, olive works perfectly with rosemary and basil, sesame - with nutmeg and turmeric, sunflower - with any kind of pepper. And lovers of exotic can be invited to pickle chicken in fresh fruit or berry juice.

likuvati.ru

10 chicken marinade recipes!

If you want to always be in shape - eat chicken. Tired of fresh chicken breast? Marinate the bird so that it tastes better than beef and even pork!

Personally, we have long abandoned heavy meat, whose benefit no one has proven, so we only eat poultry. It is not deposited at the waist, it is an easily digestible protein and priceless polyunsaturated fatty acids, a huge amount of vitamins and minerals that make us slimmer, healthier and younger.

How to marinate chicken: 6 rules:

1. To ensure that the chicken is always tender and juicy, choose only a chilled product, but not frozen.

2. For marinating poultry, use exclusively glass or enameled dishes; everyone knows about the dangers of aluminum and plastic.

3. The longer the chicken is in the marinade, the more tender it becomes.

4. Marinades, which include soy sauce, should be salted with caution.

5. Salt the bird at the end of cooking or immediately before use, so that the salt does not draw out all the moisture and makes the chicken hard and dry.

6. So that dietary meat always turns out to be juicy, put skewers as close to each other as possible, cook kebabs over hot coals and make sure that there is no fire!

Juicy baked chicken with a beautiful crust as in advertising - really real! This is the best way to roast a bird. Honey in combination with French mustard gives a light piquant sweetness, and a mixture of herbs, garlic and lemon - an amazing aroma. Cook two at once, or better, three servings. Honey chicken never lingers on the table!

And to the cottage take super-budget wings and be sure to cook them on the grill.

150 g of liquid honey

100 g French mustard

2 tbsp olive oil

5-7 cloves of garlic

1 bunch parsley

1. With a knife for peeling vegetables, remove the zest from the lemon and cut it into thin strips. Squeeze the juice of lemon and mix it with mustard, honey, butter, finely chopped garlic, herbs and zest. To stir thoroughly.

2. Marinate chicken for 3-6 hours.

3. Ready-made poultry should be baked with lemon peels included in the composition.

4. During cooking, periodically grease the chicken with the remains of the marinade, salt the bird at the very end.

The lightest marinade for lovers of everything super-dietary. Only natural products and no mayonnaise!

1 tbsp. natural yogurt (can be replaced with kefir or even fermented baked milk)

1 tbsp lemon juice

Mix all the ingredients into a homogeneous mass and pickle the bird. It is recommended to withstand chicken in a yogurt marinade all night. Salt the chicken at the end of cooking or just before serving.

The recipe for this marinade is great for cooking chicken in the oven, as well as on charcoal. Pleasant light spiciness is most harmoniously combined with orange notes and curry spice. Ruddy, golden, luxurious chicken!

2 tbsp olive oil

ground red pepper to taste

1. Squeeze the juice from two oranges, cut the third into thin slices.

2. Pour legs, hips, wings or breast (or you can all at once) with orange juice and leave for 15-20 minutes.

3. Combine honey, oil, curry, pepper. Stir into a homogeneous mass.

4. Marinate chicken for 2-4 hours.

5. Put the finished bird in a form, lay out circles of orange on top, grease again with marinade and bake until tender. Salt immediately before use.

Hot chicken for thrill-seekers. The poultry cooked in this marinade goes well with a salad of fresh vegetables and tomato juice. It is best suited for cooking on skewers, in a home smokehouse or on the grill.

150 ml of soy sauce

1 bunch of green onions

2 tsp ground red pepper

1 head garlic

5-7 cm ginger root

1. Chop the green onion finely.

2. Grate garlic and ginger.

3. Combine soy sauce, chives, paprika, garlic and ginger.

4. Stir all the ingredients.

5. Pickle the chicken and ram it tightly in a saucepan.

6. Leave in the refrigerator overnight. Salt as needed at the very end of cooking.

Chic and shine! And shine - in the literal sense of the word! Divine glazed chicken will be the most luxurious dish on your table. The marinade is especially suitable for baking chicken drumsticks and wings, however, a whole chicken will also kill everyone on the spot.

150 ml of soy sauce

5-7 cm ginger root

3 cloves of garlic

1 tbsp provence herbs

1 pinch of pepper

1. Ginger grate.

2. Combine honey, soy sauce, garlic, ginger and spices.

3. Stir all the ingredients into a homogeneous mass.

4. Bring to a boil over minimal heat and boil for 4-5 minutes, cool.

5. Put the prepared chicken in a baking dish, grease liberally with the obtained glaze, cover with foil.

6. Put in an oven preheated to 180ºС, bake for 15 minutes and grease again with sauce.

7. Continue lubricating the chicken every 5-7 minutes, baking until cooked. Salt at the end of cooking.

If the baked chicken is fibrous and tasteless, try the sour cream marinade. The poultry meat is incredible: tender and melting in the mouth with subtle notes of ginger and a touch of mustard. It is especially good to use this marinade for baking chicken breast fillets.

5 tbsp low-fat sour cream

3 tbsp soy sauce

1 tbsp Russian mustard

1 tbsp dry provence herbs

2 tsp ground ginger

1. Combine all ingredients and beat with a fork into a homogeneous mass.

2. Wash and dry the chicken.

3. Marinate chicken for at least 2 hours.

4. Put the pieces in a mold and bake in an oven preheated to 180ºC until cooked.

5. During cooking periodically lubricate with marinade residues.

6. 10 minutes before the end of cooking, salt as needed and put on each piece of chicken a thin plate of any hard cheese.

Bake until crusty.

The secret of this marvelous citrus marinade is to add herbs and spices that give the bird a rich, intense aroma. Only juicy chicken and nothing more! The marinade is ideal for baking chicken on the sleeve or on the grill.

5-7 cloves of garlic

1 tbsp allspice peas

3 tbsp olive oil

1 small bunch of rosemary (can be replaced with dry)

1. Peel and crush the garlic with a knife.

2. Cut the lemon into large cubes. Sprig rosemary hands.

3. Combine lemons and rosemary. Hand knead the ingredients well.

4. Add garlic, oil, pepper and saffron, mix thoroughly.

5. Marinate chicken from 5 to 12 hours. Salt at the very end of cooking.

The combination of herbs with garlic and paprika creates a wonderful marinade for making tender chicken in its own juice. Thick aromatic sauce and soft chicken meat go well with any side dish - from simple buckwheat cereal to fashionable pasta.

1 tbsp. thick tomato juice

2 tbsp olive oil

1 tbsp ground paprika

5 cloves of garlic

1 bunch of basil

1. Chop garlic, mint and basil very finely. Combine with tomato juice and butter. To stir thoroughly.

2. Marinate chicken for 2-4 hours.

4. Put the finished bird in a hot pan, after 2-3 minutes, reduce the heat to a minimum and simmer under the lid in its own juice until tender. During cooking, you can add, if necessary, quite a bit of water, salt at the very end.

5. When serving, sprinkle with chopped mint if desired.

Simple and reliable, homemade and so understandable kvass marinade will give your chicken a pleasant aroma of rye bread. And do not forget a lot of fresh herbs and homemade vegetables!

400 ml bread kvass (ideally made at home)

2 tbsp Russian mustard

5-7 cloves of garlic

1 bunch of any greenery

1 pinch of pepper

1. Chop the garlic, finely chop the greens.

2. Combine kvass with mustard, honey, garlic, herbs and pepper.

3. Marinate the bird for 2-4 hours, but better at night.

4. Bake the chicken on the wire rack or in the oven until golden brown. Salt a few minutes before cooking or before serving.

Soft texture and pronounced taste of chicken: red wine marinade for true gourmets! Red or white, dry or sweet - feel free to try new combinations. Marinade is ideal for cooking chicken skewers.

300 ml dessert red wine

100 g pitted prunes

salt, pepper - to taste

1. Cut prunes and onions into rings.

2. Combine wine, onions, prunes and peppers, mix.

3. Marinate the bird, keeping it at least 3 hours in the refrigerator.

4. Stir periodically during the pickling process. Salt at the end of cooking or immediately before serving.

our-life-fb.ru

Chicken marinade: popular recipes with photos

Important pickling rules:

2. Do not use mayonnaise for pickling. It allows the dish to cook faster, but at the same time kills its natural taste. In addition, acetic acid is present in mayonnaise. During baking, it gives the fibers rigidity, they acquire a bitter taste.

3. If the pickling time is more than 2 hours, then leave the meat in the refrigerator.

4. The simplest version of marinade sauce is a vegetable oil mixed with several types of spices. Sauce the meat with the sauce and let stand for several hours. Olive oil goes well with paprika, basil, spicy spices.

5. Salt is better not to use. If you cannot refuse it, salt it correctly - 10 minutes before the carcass goes to the oven. This is necessary so that the meat fibers do not become dry and stiff.

How to choose spices:

2. Herbs - sage, rosemary, thyme, mint, basil, marjoram. These herbs go well with coriander and ginger. You can use herbs individually or create an original “mix”.

3. Curry - a great choice for marinating chicken. This is not just grass, but a rich combination of seasonings: thyme, coriander, hot pepper, mustard, nutmeg.

4. Turmeric is an Indian spice with a special taste. It must be used very carefully.

5. Nutmeg - a good solution if the recipe will include mushrooms and cheese.

Oven Chicken Marinade

1. Spicy Asian sauce. Juice from half a lemon combine with two tablespoons of granulated sugar, 1.1 tbsp. a spoonful of salt and olive oil. Through a press, turn 5 garlic cloves, fold into the bulk. Peel the ginger root 5 cm long, cut, fold in the sauce, add 2 tbsp. lime juice and soy sauce, sprinkle with black pepper.

2. Wine mustard. According to 1.2 tbsp. l dilute mustard and malic acetic acid with glasses of dry white wine. Enter a spoonful of salt, 1/3 tsp. black pepper. Vinegar with wine will make the meat soft and tender.

3. Kefir. For cooking, use juice from half a lemon, 4 garlic cloves, a pinch of salt, ½ tsp. dried rosemary and ground pepper, a pinch of salt. Rosemary with lemon will give the meat an amazing taste and aroma. Mix with a drop of Tabasco sauce, ½ tsp. black pepper and thyme. Crush half the onions. At the end, enter 2 tsp. salt.

Chicken marinade with soy sauce

2 tsp combine melted honey with 1 tsp. soy sauce and 3 tbsp. tablespoons of sunflower oil. Sprinkle with basil and coriander, black pepper, stir. Marinate the meat and bake it in the oven. Honey will give the chicken a sweetish aftertaste and a beautiful golden crust.

- ginger powder - 5 g

- chopped garlic - 2 pcs.

- Teriyaki sauce - 6.1 tbsp. spoons

Delicious Chicken Marinade

If you want to use less oil during frying, you can include yogurt in the marinade. To do this, you will need:

- a tablespoon of ketchup

- 50 g of ginger powder

- chopped garlic - 2 cloves

- 2 jars of yogurt

- sunflower oil - 1.1 tbsp. l

Chicken marinade sauce

- tequila, lime juice - 1.1 tbsp. l

- a teaspoon of paprika

- garlic prong - 6 pcs.

Oven Chicken Marinade

- soy sauce, sesame seeds - 4.2 tbsp. l

- soy sauce - 65 ml

- rice vinegar, honey - 30 g each

- orange juice (from one fruit)

- sesame oil - 1.2 tsp

- a large spoon of mustard

- red onion - 2 pcs.

- olive oil - one spoon (tablespoon)

- grated ginger - to taste

- a pinch of cayenne pepper

- ground paprika - 2 tsp

- chopped parsley - 0.25 st.

- chopped garlic - a pair of dessert spoons

- mustard - a big spoon

- mixture of provence herbs

- lemon juice - 2 tbsp. spoons

- butter, spicy sauce - 3.2 tbsp. l

supy-salaty.ru

How to cook chicken in soy sauce in the oven

This dish can truly be called special, because it surprisingly easily combines excellent taste, simplicity and high speed cooking. Chicken in soy sauce in the oven will be a great treat for dinner, a hearty snack for the festive table, and just that dish that you want to cook more than once.

If you stock up on a couple of recipes for its preparation, then surely never “hit the face with dirt”, because it will become your signature dish for all occasions.

Oven pickled chicken in soy sauce

Ingredients

• Chicken hams - 2 pcs. + -
• Garlic - 3 cloves + -
• Ground black pepper - to taste + -
• Soy sauce - 4 tablespoons + -
• Salt to taste + -

How to Stew Chicken Marinated in Soy Sauce

We are the first to try the classic recipe for pickled chicken baked in the oven. The total cooking time for goodies according to this recipe is 1 hour 20 minutes. To slightly diversify the taste of chicken hams, we season them with a small amount of spices.

Special requirements are put forward for spices (they will be discussed in the article a little later), so absolutely any will not work for cooking. So that you do not guess how and what to add, we advise you to immediately pay attention to the combination of fragrant garlic and ground black pepper.

How to Pickle Chicken in Soy Sauce

• Cut the ham into 2 parts, place them in a deep bowl with soy sauce, sprinkle chicken with chopped garlic, and ground pepper.

• Marinate chicken in soy sauce for 15-20 minutes.

Stew chicken in the oven with soy sauce

• Next, put the pickled ham in a refractory dish, cover it with foil and place in the oven preheated to 200 degrees for 50 minutes.
• 10 minutes before the end of cooking, remove the foil so that our chicken can brown, and acquire a delicious crisp.

Everything - marinated chicken in soy sauce, baked in the oven, is ready. Serve it hot with any side dish (stew, boiled, fried potatoes; boiled rice; fresh salad, vegetables, etc.).

Stewed Chicken in Soy Sauce: Potato Recipe

Whole chicken in soy sauce, cooked with potatoes, is no less delicious and delicious than a single baked chicken fillet or ham. An advantage of this preparation is the fact that a side dish for chicken is cooked simultaneously with it.

To vary the taste of the dish, we will add honey to soy sauce, thereby making one of the most salted sauces in the world, a little sweeter. In a word, be sure to try this recipe, you will not have to regret the efforts expended.

Ingredients

• Chicken (whole carcass) - 1 pc.;
• Soy sauce - 1 tablespoon;
• Potatoes - 4-5 pcs.;
• Salt to taste;
• Honey - 1 tsp;
• Ground black pepper to taste.

How to stew chicken in soy sauce with potatoes

We pickle the bird in soy sauce

1. We wash the carcass under running cold water.
2. We cut it in half with a sharp knife in the center of the sternum. From all sides we rub the chicken with ground pepper and salt.
3. We mix honey with soy sauce, mix everything thoroughly to get a homogeneous mass.
4. The resulting mixture again rub the chicken carcass from all sides. Due to this, when baking, the chicken will be covered with a golden brown crust and will not lose its juiciness.

Bake marinated chicken in its own juice

1. We spread the bird on a baking sheet with its back up.
2. My potatoes, clean. We cut each potato in half and rub the halves (at the cut point) with salt.
3. Spread on the baking sheet brackish potato halves (cut down) right around the chicken.
4. Lubricate the top of the potato with vegetable oil, this will allow it not to “dry” during stewing.
5. Preheat the oven to 200 degrees, place a baking sheet in it with a future hot snack for 50-60 minutes.

10. When you see that the potatoes are soft, check to see if the chicken is still ready. Checking the readiness of a dish is simple, and you can do it with a knife: pierce it with a place that is located directly behind the wing, if the meat does not blood, then it’s ready. It is very important not to overdo the chicken in the oven, otherwise it will become “dry”.

Before serving, we cut the chicken baked in soy sauce into portioned slices and serve them with baked potatoes on the table. In addition, serving any ingredients is not necessary, the snack is quite self-sufficient. Excess products and additives will only spoil its taste.

The only thing that does not hurt is a little chopped garlic or herbs, but adding them is not necessary.

Is it worth adding spices to chicken

Many cooks argue - is it really necessary spices for baked chicken in salted sauce? As a rule, when cooking meat, 1-2 spices are always used, or even a mixture of spices.

• However, for a stew with chicken sauce, ingredients with a pronounced spicy taste are better not to take (especially if the recipe includes the addition of honey).

• Therefore, if you want to slightly embellish the taste of your treat, then take lemon juice, garlic, black pepper or any other spices for cooking, the taste and smell of which do not interrupt, but subtly emphasizes the main taste of the dish.

Using simple but effective tips and recipes, you can always quickly cook a miracle dish called “chicken in soy sauce in the oven”. Incredible taste, heady aroma and crisp - this is something that for a very long time will not allow you and your tasters to forget about refreshments.

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tvoi-povarenok.ru

Soy sauce is one of the main components of Asian dishes, which are becoming more and more popular every day. However, it is not always possible to go to a cafe or restaurant to enjoy a savory dish ... However, do not be upset, because thanks to this unique ingredient, even the simplest products can be given Asian flavoring notes. The easiest way is to make chicken marinade with soy sauce.

The dietary white meat of poultry, which is the most affordable and popular, is very juicy and acquires an original taste through the use of the following ingredients:

• 2 piles of soy sauce;
• 2 cloves of garlic;
• 20 ml of lemon juice;
• a stack of olive oil;
• salt and pepper.

Cooking method:

1. Garlic cloves are finely chopped or crushed in a mortar in the absence of garlic gum.
2. The bowl mixes soy sauce, squeezed juice from lemon, garlic gruel, olive oil and additional seasonings if desired.
3. After 20 minutes, when the components of the marinade enter into interaction, the prepared chicken is watered with dressing.

Marinade has a rather sharp taste, so you should not pickle meat in it for more than 5 hours.

With honey and mustard

Sweet and sour taste is an integral characteristic of dishes prepared in Asian traditions. This recipe will provide the necessary "bouquet" of taste and aromatic qualities.

It’s enough to have at hand:

• 50 ml of soy sauce;
• as much honey;
• 15 g of granular mustard;
• a stack of vegetable oil;
• 2 garlic cloves;
• seasonings.

The progress of the work consists of the following manipulations:

1. Garlic teeth are freed from the husk and passed through a press.
2. In a small bowl, soy sauce, honey, mustard, prepared gruel from garlic, spicy seasonings and vegetable oil are mixed.
3. Rubbed with a spicy mixture of 1 kg of chicken meat, after which the dish is sent to the cold for 2 hours to absorb spicy taste notes.

Finding Dijon mustard on a store shelf is a happy occasion. But if you're lucky, be sure to add 5 g of this ingredient to the marinade.

Cooking with kefir

In this recipe, kefir and soy sauce are used for marinade. The first ingredient provides the meat with a softer structure, and the second gives it a sweetish touch, making the taste more pronounced.

To pickle 800 g of chicken thighs, you need:

• 120 ml of kefir;
• a stack of soy sauce;
• freshly ground pepper mixture;
• some sweet paprika and hot pepper.

Sequencing:

1. Kefir is poured into a bowl in which it is left on the table to reach room temperature.
2. Next, all the above marinade components are added to it, which then rub the prepared parts of the chicken carcass.

Depending on taste preferences, the amount of hot pepper in the recipe may vary up or down.

With soy sauce and mayonnaise

Another interesting variation of the marinade, which will require:

• 30 ml of soy sauce;
• 200 g mayonnaise;
• clove of garlic;
• ground pepper;
• some paprika.

Step-by-step cooking instructions are as follows:

1. In a spacious bowl where chicken carcass will be pickled, squeezed out of a tube or laid out a can of mayonnaise.
2. Next, sauce and spices are added to it.
3. Peeled garlic is chopped very finely with a knife and sent to an already mixed dressing.
4. Chicken is well lubricated with marinade, and then sent to the refrigerator for 2 to 3 hours.

If possible, the pickling period can be increased to make the meat even softer and juicier.

With garlic

On a warm summer evening with friends, a glass of cool beer is very handy. Various parts of chicken prepared on the grill are perfect for a foamy drink. But first, the meat must be tasty and original marinated.

Excellent marinade for chicken wings is prepared from:

• 70 ml of soy sauce;
• 5 g of mustard;
• ½ garlic head;
• piles of olive oil;
• salt and ground pepper.

Steps to create an interesting marinade:

1. The garlic head is disassembled into cloves, which are cleaned and crushed.
2. Soy sauce and sunflower oil are poured into a bowl, after which mustard, garlic gruel and spices are sent there.
3. The wings are placed in a container with marinade, where they mix well and go to the refrigerator for several hours.

If other parts of the chicken are pickled, then the time may increase to give tenderness and juiciness to white meat.

How to cook with wine

Wine, combined with soy sauce, gives the chicken dish new flavors inherent in Japanese cuisine.

The components of the marinade:

• 70 ml of soy sauce;
• 20 ml of honey;
• 2 garlic cloves;
• marjoram;
• 100 ml of dry white wine.

The preparation scheme consists in performing the following manipulations:

1. If honey is sugared, then it is melted and mixed in a bowl with soy sauce.
2. Wine is poured into the bowl for pickling, into which the mixture from the bowl is immediately added. After that, the marinade is supplemented with spices and crushed garlic.
3. Chicken marinated for 6 - 7 hours, each of which makes its meat more fragrant and tender.

In the absence of wine, it can be replaced with a solution of vinegar at the rate of 5 ml per 100 ml of water.

Grilled Chicken Marinade with Soy Sauce

If you wanted to try a piece of fragrant grilled chicken with a deliciously crispy crust, then you should prepare:

• 115 ml of soy sauce;
• 2 garlic cloves;
• 5 g of brown sugar;
• 15 ml of hot sauce;
• as much rice vinegar;
• a bit of ginger root.

Cooking method:

1. Garlic and ginger are minced using a blender or grater.
2. Soy sauce is poured into the container, into which garlic-ginger mass is transferred.
3. Sugar, vinegar, spicy sauce are introduced there.
4. A carcass is placed in a container with marinade, and then the bowl is rearranged in the refrigerator for 4 hours. During this period, the chicken is periodically turned over for full impregnation.

Lemon Recipe

The recipe becomes very relevant during the picnic season.

To marinate a barbecue chicken with a spicy citrus accent, you need:

• 100 ml of soy sauce;
• 3 onions;
• 3 cloves of garlic;
• lemon;
• 15 ml of mustard;
• 30 g of sugar;
• ground pepper and a little chicken seasoning.

Step-by-step cooking instructions:

1. The garlic cloves are cleaned and crushed with the help of the garlic.
2. The peeled onions are chopped into thin rings, which, if desired, can be divided into halves.
3. Juice is squeezed out of the lemon, which sprinkles the vegetable mixture of onions and garlic.
4. Next, mustard, sugar and soy sauce are added.
5. Chopped pieces of chicken meat are rubbed with the finished marinade, which are laid out in a bowl and sent to the cold for 2-8 hours.

Meat marinated in this way is very tender and juicy.

Marinade with soy sauce is an excellent solution that will give the chicken a rich taste inherent in Asian foods that have long won the hearts of Europeans.

Marinating meat is a preliminary preparation of meat for frying or baking, which not only helps to improve the taste of the dish (the meat is more tender, juicy, tasty and aromatic), but also reduces the cooking time, since the acid, the main component of the marinade, partially destroys meat fibers, so that excessive heat treatment is not required. In this recipe, soy sauce is selected as the main pickling component.

How to pickle chicken?  For marinating, you can use any part of the chicken - chicken fillet, which can be cut into pieces for frying or left whole, chicken drumsticks and thighs, or whole ham, as well as wings. The larger the pieces, the longer it takes to pickle. It is better to leave large pieces of meat with marinade in the refrigerator for the night. Chicken breasts are recommended to marinate for 2 hours, small pieces - an hour. The minimum pickling time is at least 30 minutes. If you pre-beat the chicken fillet or cut into small pieces, then the pickling time can be reduced to 15 minutes. Small cuts can be made on the legs and hips, which will speed up the pickling process.

How to cook chicken in soy sauce?

  Marinated meat can be prepared in many ways. Chicken fillet can be fried in slices. To do this, it is advisable to let the marinade from the meat drain, then first fry the meat over high heat in a pan with preheated oil (1-2 minutes), then reduce the heat and fry another 5-7 minutes. Lay out the chicken, dissolve the frying with the remaining marinade (pour it into the pan where the chicken was fried), warming a little over low heat, then increase the heat and evaporate to the desired density - you get a wonderful sauce. For the sauce, you can also take a little dry white or red wine, balsamic vinegar, cream or butter (do not let them burn), as well as just water. Evaporate the liquid over medium heat to the desired density.

Chicken fillet can be cut into thin strips and quickly fry in a hot pan - 5 minutes. Transfer the meat into a bowl, pour the marinade into the same pan, evaporate the liquid so that its volume is halved, pour the meat with this sauce and mix. Further, chicken can be used to make warm or cold vegetable salad - chop large leaves of green salad (romaine, lettuce), add slices of cucumber, halves of cherry tomatoes, fresh chopped onion and mix, you can add a little olive oil. Chicken fried in this way can also be used to make shawarma, pita toppings, stuffed pancakes, pizza, etc. Chicken pieces can not be spread and stewed in a marinade under a lid (5 minutes), then evaporated

Legs or hips  rinse and dry. Fry over high heat until crusty, preferably on all sides. There are two ways to proceed. Reduce the fire and fry until cooked (7-10 minutes). Or pour the marinade in a pan with chicken, add a quarter glass of water and simmer under the lid on low heat for 5-7 minutes, then remove the lid and evaporate the liquid almost completely, which remains to be used as a sauce.

You can make a side dish of onions.  Cut the onion into rings and soak in the chicken marinade. Dry the chicken fillet and fry in oil over high heat from two sides (one minute on each side) until crusty, then reduce the heat and fry another 3-4 minutes on each side. Transfer the chicken to a serving dish, first fry the onion in oil from frying the chicken until half cooked, then pour in the remaining marinade and evaporate almost completely, leaving a little liquid for the sauce. Put the onion on top of the chicken (especially tasty if the marinade was with honey or sugar).

Soy sauce marinade recipes (per 1 kg of chicken):

Option I:

Option II - with mustard:

Option III - with honey:

Chicken marinated in soy sauce:

1 Mix all the ingredients for the marinade, grate the meat and pour the marinade. Leave for a couple of hours (for option II it is better to withstand 3 hours) in a cool place. Then cook the chicken according to your chosen method.

1 Chicken can be baked. Cut the whole chicken into pieces, pickle for 3 hours. Grease a baking sheet with butter, put the chicken, cover with foil (or use a baking dish with a lid) and send it to the oven, heated to 200-220 degrees, the cooking time is 40-45 minutes.

2 Do not marinate meat in metal or plastic containers.

3 With a quick pickling, meat (cover it) can be left in the air, with a long pickling - keep only in the refrigerator.

This dish can truly be called special, because it surprisingly easily combines excellent taste, simplicity and high speed cooking. Chicken in soy sauce in the oven will be a great treat for dinner, a hearty snack for the festive table, and just that dish that you want to cook more than once.

If you stock up on a couple of recipes for its preparation, then surely never “hit the face with dirt”, because it will become your signature dish for all occasions.

Oven pickled chicken in soy sauce

Ingredients

•   - 2 pcs. + -
•   - 3 teeth + -
•   - taste + -
•   - 4 tbsp + -
•   - taste + -

How to Stew Chicken Marinated in Soy Sauce

We are the first to try the classic recipe for pickled chicken baked in the oven. The total cooking time for goodies according to this recipe is 1 hour 20 minutes. To slightly diversify the taste of chicken hams, we season them with a small amount of spices.

Special requirements are put forward for spices (they will be discussed in the article a little later), so absolutely any will not work for cooking. So that you do not guess how and what to add, we advise you to immediately pay attention to the combination of fragrant garlic and ground black pepper.

How to Pickle Chicken in Soy Sauce

• Cut the ham into 2 parts, place them in a deep bowl with soy sauce, sprinkle chicken with chopped garlic, and ground pepper.

Salt is not worth adding, because the sauce itself is already quite salty.

• Marinate chicken in soy sauce for 15-20 minutes.

Stew chicken in the oven with soy sauce

• Next, put the pickled ham in a refractory dish, cover it with foil and place in the oven preheated to 200 degrees for 50 minutes.
• 10 minutes before the end of cooking, remove the foil so that our chicken can brown, and acquire a delicious crisp.

Everything - marinated chicken in soy sauce, baked in the oven, is ready. Serve it hot with any side dish (stew, boiled, fried potatoes; boiled rice; fresh salad, vegetables, etc.).

Stewed Chicken in Soy Sauce: Potato Recipe

Whole chicken in soy sauce, cooked with potatoes, is no less delicious and delicious than a single baked chicken fillet or ham. An advantage of this preparation is the fact that a side dish for chicken is cooked simultaneously with it.

To vary the taste of the dish, we will add honey to soy sauce, thereby making one of the most salted sauces in the world, a little sweeter. In a word, be sure to try this recipe, you will not have to regret the efforts expended.

Ingredients

• Chicken (whole carcass) - 1 pc.;
• Soy sauce - 1 tablespoon;
• Potatoes - 4-5 pcs.;
• Salt to taste;
• Honey - 1 tsp;
• Ground black pepper to taste.

How to stew chicken in soy sauce with potatoes

We pickle the bird in soy sauce

1. We wash the carcass under running cold water.
2. We cut it in half with a sharp knife in the center of the sternum. From all sides we rub the chicken with ground pepper and salt.
3. We mix honey with soy sauce, mix everything thoroughly to get a homogeneous mass.
4. The resulting mixture again rub the chicken carcass from all sides. Due to this, when baking, the chicken will be covered with a golden brown crust and will not lose its juiciness.

Bake marinated chicken in its own juice

1. We spread the bird on a baking sheet with its back up.
2. My potatoes, clean. We cut each potato in half and rub the halves (at the cut point) with salt.
3. Spread on the baking sheet brackish potato halves (cut down) right around the chicken.
4. Lubricate the top of the potato with vegetable oil, this will allow it not to “dry” during stewing.
5. Preheat the oven to 200 degrees, place a baking sheet in it with a future hot snack for 50-60 minutes.

In the process of cooking, aromatic juice will be released from the chicken, it will be possible to water the meat while it is stewing. This will allow you to get even more browned and mouth-watering bird.

10. When you see that the potatoes are soft, check to see if the chicken is still ready. Checking the readiness of a dish is simple, and you can do it with a knife: pierce it with a place that is located directly behind the wing, if the meat does not blood, then it’s ready. It is very important not to overdo the chicken in the oven, otherwise it will become “dry”.

Before serving, we cut the chicken baked in soy sauce into portioned slices and serve them with baked potatoes on the table. In addition, serving any ingredients is not necessary, the snack is quite self-sufficient. Excess products and additives will only spoil its taste.

The only thing that does not hurt is a little chopped garlic or herbs, but adding them is not necessary.

Is it worth adding spices to chicken

Many cooks argue - is it really necessary spices for baked chicken in salted sauce? As a rule, when cooking meat, 1-2 spices are always used, or even a mixture of spices.

• However, for a stew with chicken sauce, ingredients with a pronounced spicy taste are better not to take (especially if the recipe includes the addition of honey).

"Strong" spices (such as: ginger, curry, saffron, "Provencal herbs") interrupt the delicate taste of baked tender chicken.

• Therefore, if you want to slightly embellish the taste of your treat, then take lemon juice, garlic, black pepper or any other spices for cooking, the taste and smell of which do not interrupt, but subtly emphasizes the main taste of the dish.

Using simple but effective tips and recipes, you can always quickly cook a miracle dish called “chicken in soy sauce in the oven”. Incredible taste, heady aroma and crisp - this is something that for a very long time will not allow you and your tasters to forget about refreshments.

Enjoy your meal!

Cooking in Asian countries is quite popular not only among visitors to restaurants. But also among ordinary housewives who cook at home for their family. Such dishes are mouth-watering and spicy in taste.

Cooking chicken in Asian style is not as difficult as many people think. The recipe will be based on spicy and brackish soy sauce. In fact, it is a universal remedy for cooking - and marinade, and sauce, and spices. Its use makes pieces of chicken meat softer, and even a skinny poultry will make a funky dish. Pickled chicken in soy sauce in a pan is a simple dish, it cooks quickly, and it does not require special cash costs.

The recipe used cloves of garlic to complement the meat. If there is no garlic at hand, feel free to replace it with sliced \u200b\u200bonions or sweet bell pepper. It will also turn out appetizingly.

As a side dish for fried chicken, take homemade salinity, fresh vegetables, maybe even a light summer salad with fresh herbs, any boiled cereals or pasta.

This recipe is suitable not only for cooking chicken meat, but also for pulp of turkey, pieces of duck or even pork.

Taste Info Poultry main courses

Ingredients

• Chicken (thighs) - 1 kg;
• Garlic - 3 cloves;
• Soy sauce - 5-6 tbsp. l .;
• Sesame seeds - 2 tbsp. l .;
• Vegetable oil - 2 tbsp. l

How to cook pickled chicken in soy sauce in a pan

Start with meat. Rinse the chicken. Dry lightly with a paper towel. Cut the meat from the bones, remove the skin. Cut the flesh into small pieces, put in a bowl. You can use whole chicken drumsticks or small thighs. Only their recipe will be a little longer.

Cook the marinade. Peel the cloves of garlic. Grind them in mashed potatoes. To do this, use a special press or blender. Add the mashed potatoes to the chicken. If you do not want to add garlic to the dish, just crush the teeth with the flat side of the knife and send to the chicken. And when the teeth give up their aroma and essential oils, pull them out and do not use further.

Pour in soy sauce. Sprinkle sesame seeds - they should not be fried beforehand. After all, chicken will be cooked in a pan anyway. Leave some sesame seeds to decorate the finished dish. Note that there is no salt at all in the recipe. The fact is that chicken marinade with soy sauce is already salty. This sauce has a pronounced brackish flavor. Leave the chicken to marinate for about a quarter of an hour, a little more.

Warm the vegetable oil in a pan. Make fire slightly stronger than moderate. Put the pieces of meat evenly in one layer. Wait until the underside of the pieces is slightly fried. Flip them to the other side. Reduce heat to minimum. Pour some marinade in which there were slices. Let them stew. If you make the burner fire too strong, the meat may burn. Therefore, it is better to simmer at low heat, but until tender. And if you close the lid of the pan while stewing, the pieces of pickled chicken will seem to languish. And get more tender.

Then pour the soya marinade again - use all the liquid. First, simmer before evaporating the liquid, and then fry the chicken until cooked.

Put the chicken pieces in the soy sauce from the pan into a plate while still hot. Sprinkle with the remaining sesame seeds, if desired. They are white and perfectly create a delicious contrast of colors with dark brown golden chicken. You can add fresh herbs in slices or a couple of pinches of dried herbs to decorate the dish.

Cooking Tips

• The recipe is suitable not only for cooking chicken slices in small slices, but also for fillet steaks. Only beat them a bit before pickling with garlic.
• In a chicken marinade, along with soy sauce and garlic, it is permissible to add a dessert spoon of bee honey and white dry wine. The taste of food will come out more piquant and aromatic. All alcohol will evaporate quickly during frying in a pan, only its bouquet will remain.
• Also try cooking delicious ones.