Making the right marinade for the whole chicken in the oven is the main secret of making it with juicy pulp and a sharp crispy crust. What to use for this? We offer some of the most successful recipes.

Many people think that this is the best chicken marinade in the oven. It is simple, it can be prepared quickly from an inexpensive set of products that are usually always at home. There is not a single exotic component in it, but the result is always excellent. The meat comes out juicy and tasty.

Ingredients:

• sour cream 15 percent or mayonnaise - 150 ml;
• mustard grain or regular - 2 tablespoons. spoons;
• garlic - 4 cloves;
• salt, a mixture of peppers;
• spice.

Cooking:

Classics of the genre: honey marinade for chicken

In second place in popularity is chicken in a honey marinade in the oven. This composition is ideal for preparing a bird with a delicious caramel crust.

Ingredients:

• olive oil - 4 tables. spoons;
• liquid natural honey - 2 tsp;
• mustard - 4 tables. spoons;
• garlic - 6-7 cloves;
• red and black pepper;
• salt.

Cooking:

Impossible to resist! Chicken in garlic marinade

Chicken marinade with garlic and ketchup will add a more piquant flavor to this dish.

Ingredients:

• soy sauce - 2 tables. spoons;
• ketchup - 2-3 tablespoons;
• mayonnaise - 2 tables. spoons;
• garlic - 3-4 cloves;
• salt.

Cooking:

Just a bite! Chicken in sweet and sour marinade

If you want to cook this yummy in a new way, then make a marinade for the whole chicken in the oven in the French style. You will receive an original flavoring bouquet - the dish will acquire a pleasant sweet and sour aftertaste.

Ingredients:

• pomegranate sauce - 50 ml;
• turnip onion - 1 head;
• provencal herbs (or flavorful seasonings of your choice);
• pepper;
• salt.

Cooking:

1. Peel the onion. Cut it into not too thick half rings.
2. Fold in a suitable container.
3. Add pomegranate sauce to the chopped onion.
4. Add spices.
5. Grease the prepared chicken with pomegranate marinade from the inside, then put it in a bowl with sauce, turn over several times, so that it is covered with the aromatic composition. Cover and place in a cool place so that the bird pickles.

Citrus flavor chicken

If you make such a marinade for grilled chicken in the oven, then during its cooking, a smell will spread around the house, from which saliva will flow not only from your household, but also from all neighbors. But it’s not just the aroma. The dish is really delicious.

Ingredients:

• orange - 1 large or 2 small;
• vegetable oil - 4 tables. spoons;
• soy sauce - 6 table. spoons;
• honey - 2 tables. spoons;
• paprika - 2 tea spoons;
• seasonings.

Advice! Do not use too much salt, because soy sauce tastes salty.

Cooking:

How not to make a mistake with the marinade?

It would seem that everything is simple: we mix the marinade components, “bathe” the chicken carcass in it, and the dish will turn out to be exceptionally tender and tasty. But the pickling process has its own subtleties.

The three main rules for marinating chicken:

1. The duration of pickling depends on the weight of the bird. If the meat will be in the sauce for longer than two hours, be sure to put it in the cold. If you plan to hold it in the marinade for a shorter period of time, then leave it on the table (under the lid or in the bag).
2. If you do not have the ingredients for the marinade on hand, then make the simplest composition - mix the oil (sunflower, sesame, olive, corn - which is) with spices and coat the chicken.
3. Although the recipe of any marinade includes salt, it is better not to add it immediately. Add the meat ten minutes before baking is finished. If you immediately rub the chicken with salt, then it can turn out harsh and dry.

Chicken is a simple everyday product, but with the help of a marinade, you can create real culinary wonders with it. Marinade will help the chicken to become more aromatic, juicier and softer, well-fried or baked.

For frying chicken in a pan

If you decide to cook chicken in a pan, you should pickle it with tomatoes, mayonnaise, olive oil. Soaked in marinade, the chicken will become noticeably softer and more tender.

Tomato

Required:

• 2 tomatoes;
• 1 pod of bell pepper;
• 20 g of dill;
• 20 g parsley;
• to taste coriander;
• 60 g mayonnaise;
• 60 ml of soy sauce.

Cooking: 15-20 minutes. Calorie content: 145 kcal.

Put the meat in a deep bowl. Grind the tomato, pod of sweet pepper, herbs and shift to meat. Add spices to taste, mayonnaise, soy sauce. Mix well. Leave the meat in the refrigerator for a couple of hours to soak the flesh.

With olive oil and herbs

Required:

• 1 lemon;
• 1 bunch of fresh basil;
• 4 sprigs of thyme;
• 45 ml of olive oil;
• 5-6 g of salt;
• 1 pinch of freshly ground black pepper.

Cooking: 10 minutes. Value: 168 kcal.

Remove the zest from the lemon with a fine grater, squeeze the juice out of the pulp. Hands tear basil leaves. Combine in a deep dish oil, zest, lemon juice, basil, thyme leaves. Season with pepper, salt and mix. Put chicken pieces in the marinade, mix well, leave for half an hour to soak the meat.

For grilling

To make the chicken cover with a beautiful crust, turn on the grill function in the oven, and pre-marinate the meat in red adjika, adding onion rings and oil.

You will need:

• 160 g of onions;
• 30 g adjika red;
• 10 g of salt;
• 35 ml odorless oil.

It takes: 15 minutes. Value: 154 kcal.

Salt the chicken, grease with adjika, add the onion oil, refined and chopped on the rings, mix, pickle for 90 minutes. Cook on the grill.

Oven-mustard marinade for roasting chicken in the oven

Honey mustard marinade goes well with chicken meat, and cooking it is simple.

With mustard, honey and aniseed vodka

You will need:

• juice from half a lemon;
• 100 ml of aniseed vodka;
• 2-3 branches of thyme;
• 35 ml olive oil;
• 20 g of mustard seeds;
• 15 g of honey;
• 2 pinches of black pepper;
• 5 g of salt.

Cooking time: 10-15 minutes. Value: 180 kcal.

Combine the mustard with lemon juice, season with salt, pepper, add thyme leaves, olive oil, honey, mix everything. Pour aniseed vodka, mix again. Sprinkle chicken with marinade, leave for 30-40 minutes. Bake in a hot oven.

With honey, mustard and aromatic spices

Required:

• 60 g of mustard "Russian";
• 25 g of flower honey;
• 2-3 cloves of garlic;
• 1 pinch of coriander;
• turmeric to taste;
• 5 g of zira;
• ground black pepper to taste;
• 5 g of salt.

Cooking: 15 minutes. Calorie content: 177 kcal.

Mustard, pre-ground coriander seeds, turmeric powder, ground pepper, zira, finely chopped garlic cloves, honey, salt well mix. In this marinade, withstand chicken for half an hour.

With soy sauce

This marinade is prepared with various additives - with apple juice, Dijon mustard, sesame oil, garlic, ketchup. Do not be afraid to experiment, there is no soft French mustard - add a little "Russian". There is no sesame oil - it is replaced by olive.

With Dijon mustard

Required:

• 50 g of soft Dijon mustard;
• 200 g of ketchup;
• 50 ml of soy sauce;
• 50 g of Chili sauce;
• 2 cloves of garlic;
• 25 ml of lemon juice;
• 20 g of sugar.

It will take: 10 minutes. The number of calories: 167.

Grind the cloves of garlic into gruel or chop finely. Combine mustard with ketchup, garlic, sauces, lemon juice, sugar. Put the prepared chicken in the marinade, leave for at least 15 minutes in a warm place for up to 10 hours on the shelf of the refrigerator.

With apple juice

Required:

• 300 ml apple juice;
• 8 cloves of garlic;
• 25 ml of sesame oil;
• 65 ml of soy sauce;
• 30 g of sugar;
• 1 large onion.

Cooking: 15 minutes. Calorie content: 175 kcal.

Combine apple juice with sesame oil, soy sauce, add mashed garlic, sugar, salt, mix thoroughly. Pieces of chicken placed in a special sleeve for cooking, pour the apple-soybean marinade, fix the end of the sleeve and send to the oven.

Smoked marinades

Smoked chicken is an inexpensive but always tasty dish. Add two tablespoons of 3% vinegar or lemon juice, spices, honey or sugar and get an excellent marinade.

With vinegar

Required:

• 15 g of salt;
• 30 ml of vinegar 3%;
• 5 g of sugar;
• ginger root;
• coriander seeds;
• ground pepper black;
• 1 large clove of garlic;
• 6 juniper berries.

Cooking: 5-10 minutes. Calorie content: 163 kcal.

Pour water (1.5 liters) into the pan, put sugar, salt. In the boiling water, send all other ingredients according to the recipe. Cool the marinade and fill the bird by placing oppression on top. Leave on for 3-4 days.

With honey

Required:

• ½ tbsp lemon juice;
• 2 tbsp. l honey;
• 40 g of spices;
• 1 handful of chopped parsley;
• 2 large cloves of garlic;
• 10 g of salt;
• allspice and black peas.

It will take: 10 minutes. Value: 174 kcal.

Knead peppercorns. In a large container, combine lemon juice with honey, spices, parsley, garlic, pepper.

Put chicken pieces in the marinade and leave for 10 hours. Before smoking, clean the meat from seasonings.

How to marinate chicken skewers

We offer you three recipes for chicken skewers marinade. Thanks to incredibly successful combinations of ingredients, these marinades are very aromatic. It is enough to stand the fillet in the marinade for a couple of hours, and you can leave the legs for a day.

With beer

Required:

• 3 large cloves of garlic;
• ¾ Art. beer
• ¼ Art. soya sauce;
• 80 g of liquid honey;
• 10 g of Dijon mustard;
• 25 ml of olive oil;
• 1 pinch of chili.

It will take: 15 minutes. Value: 172 kcal.

Peel the garlic cloves, chop. In a bowl, mix honey with mustard, butter, sauce, add chili, minced garlic and pour beer. Stir well. Pour chicken pulp with marinade, mix. Put in the refrigerator for two hours.

With wine

Required:

• 300 ml of kefir (can be replaced with natural yogurt);
• 200 g of rye bread;
• 200 ml of dry white wine;
• 250 g of onion;
• black pepper, salt.

It will take: 15-20 minutes. Calorie content: 165 kcal.

Pour wine into a stewpan, send to the fire. Put the crumb of rye bread, onion, chopped in a cube, cook for 10 minutes. Cool the prepared mixture and beat with a blender, add kefir, season with spices, mix everything thoroughly. Pieces of chicken pour marinade, send to the shelf of the refrigerator. Pickle 3 hours.

With soy sauce

You will need:

• 250 ml of soy sauce;
• 250 ml of shish kebab ketchup;
• 1 handful of paprika.

It will take: 5 minutes. Calorie content: 159 kcal.

Combine the sauce with ketchup in a large bowl, mix well. Put the prepared meat in the marinade, sprinkle with paprika and put in the refrigerator. After a couple of hours, you can start cooking kebabs.

With honey and balsamic vinegar

Honey used for marinade goes well with mustard. According to the recipe, balsamic vinegar is added, but you can take lemon juice - it will not be worse.

1 serving required:

• 50 g of honey;
• 50 ml balsamic vinegar;
• 10 g of mustard;
• 2 cloves of garlic;
• to taste basil, black pepper, salt.

Time: 10 minutes. Calories: 166

In a bowl, mix honey with balsamic vinegar, mustard, minced garlic, spices. Add large pieces of chicken, marinate for approximately 40 minutes. Then cook in any way.

Choose herbs for the marinade at your discretion - you can take a dry mixture of Provencal herbs, basil, thyme. We do not recommend getting involved in fresh rosemary. If there is no onion on hand, you can take leek or red, did not find basil - it will turn out equally delicious with fragrant fresh dill.

To prepare smoked chicken, an acid marinade is suitable. It can be 3% vinegar or lemon juice. It is good to use the zest of orange and lemon, adding olive oil, capers, basil, lemon juice, salt, pepper to it.

We recommend marinating chicken breasts in pomegranate sauce. To do this, take one pomegranate, 45 grams of yogurt, 20 ml of narsharab sauce, 5 cardamom pods, 1 pinch of sweet powder and salt. Squeeze 100 ml of juice from pomegranate, combine it with narsharab, natural yogurt, sweet powder, crushed cardamom pods, season, mix well.

Ask a professional chef how he cooks any meat. Believe me, he will definitely say that the meat should be pickled. This is necessary in order to get a more pronounced, bright and original taste. In addition, after pickling, the fibers become softer, the dish is softer and juicier.

There are several rules for marinating chicken for the oven. Observing them, you will always get a wonderful meal as a result.

The duration of pickling depends on the weight of the carcass.   If you plan to bake the whole carcass, do not be too lazy to pickle it in the evening. If you have wings or breast for dinner, you can leave them in the sauce for an hour. Thighs require more time - from 2 to 4 hours.

Stop pickling the chicken for the oven in mayonnaise!   With this simple and so successful, at first glance, ingredient, you completely kill its individual taste, which turns out to be the same every time. Moreover, mayonnaise contains acetic acid, which, when baked, gives the fibers rigidity, and they begin to bitter.

• Keep the meat in the refrigerator if the marinating time is more than 2 hours.   At room temperature, the carcass will pickle faster, but this only applies to breasts or wings.
• The easiest way is to marinate the chicken for the oven, mix 1 or several types of spices with vegetable oil, bathe the meat in this composition and leave for a couple of hours.Depending on the seasonings chosen, choose oil. For example, olive goes well with basil and paprika, sunflower with spicy spices, and corn is universal, suitable for all types of pickling.
• 
  Give up salt!   Each chicken marinade recipe in the oven requires salt. Here you just need to add it correctly. Do not salt the meat before prolonged pickling, it is better to add salt for 10 minutes before you plan to send the carcass to the oven. Otherwise, the dish will turn out to be hard and dry.

Choose spices

What spices for chicken in the oven should I use, and which will give us a wealth of flavors? Remember!

Peppers - black and chili.   The first one is universal, we put it in every dish, but chili gives the dish spiciness, therefore it is used “dosed" and often in dishes with a Mexican accent.

Herbs - for chicken in the oven, the marinade may contain marjoram, basil, mint, thyme, rosemary, sage.   You can use only one bright taste, or you can use their original mix. By the way, all these herbs are perfectly combined with ginger and coriander, which will also enrich the taste of your dish.

• Curry is an ideal solution for pickled chicken in the oven, especially if you plan to bake it on the grill.   Curry is not a simple herb, but a rich combination of spices: cumin, nutmeg, mustard, hot pepper, coriander.
• Nutmeg - stop it if you plan to cook chicken with cheese and mushrooms.   This spice brightly saturates the taste of dishes with dairy components; without it, not a single gourmet dish can do if it contains cream and potatoes
• Turmeric - this spice has a special taste, which is highly valued in India.   For us, it is more than unusual, so putting turmeric in a marinade costs a small amount. But for the chicken in the oven, it will be the perfect solution, as it will give the dish not only an interesting taste, but also a bright golden crust.

Oven marinade recipes for cooking chicken in the oven

The recipes that we offer are used to prepare individual pieces of chicken and are designed for 500 grams of chicken.

Soya honey

Ingredients:

• Two tablespoons of classic soy sauce and liquid honey;
• Three tablespoons of refined vegetable oil;
• One pinch of basil with coriander;
• A little ground black pepper.

We mix all the ingredients and pickle the chicken in the resulting sauce for 4-5 hours.

During pickling, the meat acquires a rich honey flavor and a noble brownish tint.

We take pieces of chicken from the marinade and bake them in the oven for 30 minutes. Great meal ready!

Hot sweet asian

Having prepared the marinade for baking chicken in the oven according to this recipe, you can appreciate the magical taste, based on the contrast of sweetness and pungency!

Ingredients:

• 3 tablespoons sesame oil and honey; Marinade with sesame seeds, soy sauce and garlic
• Five spoons of classic soy sauce;
• A few cloves of garlic, crushed through a press;
• Salt with black pepper to taste.
• Ginger root about 4 cm long, grated on a fine grater, is added to the resulting mixture.

It is ginger that will give the finished dish a unique Asian flavor.

The prepared marinade is coated with prepared pieces of chicken and left for about one and a half to two hours, and then sent to bake in the oven. Thirty minutes later, the dish is ready.

Universal (fast)

A great way for those who do not want to spend a lot of time cooking. With this recipe you will cook a delicious chicken very quickly, pickling it at room temperature for 15-20 minutes.

The composition of the quick marinade for chicken in the oven:

• Three tablespoons of lemon juice;
• 40 g mild mustard;
• Four tablespoons of olive oil;
• A pinch of provencal herbs of your choice;
• Ground black pepper on the tip of a knife.

Pieces of chicken should be mixed with sauce in a plastic bag and allowed to marinate.

After that, you will need another 15-20 minutes to bake the marinated pieces on the grill or in the oven.

Kefir

Dishes from the chicken in the kefir marinade in the oven are deliciously delicate and juicy. You will certainly appreciate how basil notes will sound in a new way against the background of tender kefir!

Ingredients:

• Half a liter of 1% kefir
• 2 tablespoons of spicy mustard;
• 4 tablespoons of any refined oil;
• 3-4 cloves of garlic;
• A pinch of basil and a little black pepper.

Mix all these components, fill the pieces of poultry with the marinade and send them to the refrigerator for about 8-10 hours.

The time for baking will be about 30-40 minutes, while you need to make sure that the marinade completely covers pieces of meat.

With honey and mustard

Ingredients:

• 1 tbsp. a spoon of mild mustard;
• 5 tbsp. tablespoons of honey melted in the bath;
• Two cloves of minced garlic;
• Juice squeezed from half a lemon;
• A little salt with black pepper to your taste.

The resulting mixture should be coated with portioned poultry pieces and allowed to marinate for about 2 hours at room temperature.

After that, the chicken is baked in the oven for about 30 minutes

Put all the ingredients in a bowl and mix well. Wash the chicken thoroughly, dry it with a paper towel and massage the marinade inside and out. We put it in the dish, tighten with plastic wrap and send the chicken to rest in the refrigerator, for an hour, or for the whole night, as you can.

Interestingly, the marinade was first used by the ancient Romans. As today, the marinade allowed to soften the meat and give it a more delicate taste. In ancient years, ordinary sea water was used as a marinade. It marinated meat for several hours. Apparently, the effect paid off, since the meat dishes of those times are still described in cookbooks.

Today, lovers of tasty and succulent meat have a more extensive list of ingredients, and there are much more recipes for marinade. This allows you to cook marinade based on the characteristics of the meat. For example, for hard meat it is necessary to use ingredients that can slightly soften its structure. Mustard is perfect, which, penetrating deep into the fibers, improves the absorption of herbs and spices in the marinade.

For chicken meat, which a priori is already tender, it is not necessary to include such heavy "softening" artillery as mustard in the marinade. Stronger components can have a negative effect, the meat will become too stiff.

Many believe that only meat is needed in the marinade, from which it is planned to cook kebab. However, it is possible to enrich the taste of meat not only in cases of hiking in nature, but also on everyday days, when you also want to enjoy aromatic and tasteful meat. An important fact, it takes much less time to cook pickled meat. The combination of spices and herbs each time gives the meat a unique and inimitable taste.

Product Preparation

As mentioned above, not every ingredient that is commonly used for pickling meat is suitable in the case of marinade for tender chicken. Too hard components can kill the natural taste of the bird. A wonderful action is tomato juice, adjika. The components may be ginger, soy sauce, lemon juice, and even exotic fruits - kiwi, orange.

Chicken marinade recipes:

Recipe 1. Grilled chicken marinade

Many may wonder why it is actually necessary to pickle a chicken grill. After all, it is enough to rub it with garlic, salt, black pepper and send to the oven until a golden crust forms. The result will be shocking, however, if you do not overexpose the chicken on fire, which overdries the meat. However, this opinion is erroneous. Why enjoy the same taste every time, if you have the opportunity to experiment and each time to cook a new chicken grill with an unsurpassed taste?

Ingredients Required:

Fresh ginger - 4 cm;

Apple cider vinegar - 2 tbsp .;

Honey - 3 tbsp .;

Sesame oil - 1 tbsp;

Lemon juice - tablespoon;

Garlic - 4 teeth .;

Sesame seeds - 1 tbsp.

Cooking method:

Cooking a marinade is not difficult. It is enough to mix all the ingredients in a vessel.

Garlic is squeezed through the garlic. Rubbed ginger on a fine grater. In a water bath we heat honey, add all the ingredients here. Often, with a meat marinade, special bags with a lock are used, which allows you to thoroughly mix the marinade components with meat. We use such a package in this case. We put the marinade in a bag, here we put the chicken for the grill. Coat the chicken thoroughly, leaving it in the bag and send it to the refrigerator for about 2 hours. Before you send the meat to the oven, you need to salt it, and at the end sprinkle with sesame seeds.

Recipe 2. Oven marinade on grape juice for chicken in the oven

A rather interesting recipe for marinade, which gives meat an unimaginable aroma.

Ingredients Required:

Water - 2 glasses;

Citric acid ½ tsp;

Clove - 4 pcs.;

Grape juice - 2 glasses;

Peas - 5 pcs.;

Sugar - 1 tbsp;

Salt.

Cooking method:

The advantage of this marinade is the speed of cooking. In a deep vessel, mix all the ingredients and immerse the chicken here, you can whole, but you can also chopped. Keep the meat in the marinade is better for several hours. The more, the richer the flavor and tender meat. If cooking ordinary chicken in the oven takes 1.5 - 2 hours, then pickled chicken in the oven will take a maximum of 1 - 1.5 hours.

Recipe 3. Lemon Chicken Marinade

Sour cream and mayonnaise are also actively used in the preparation of chicken marinade.

Ingredients Required:

Sour cream - 3 tbsp .;

Garlic - 5 teeth .;

Vegetable oil - 2 tbsp .;

Lemon juice - 4 tbsp;

Turmeric - ½ tsp;

Nutmeg - ½ tsp;

Paprika - ½ tsp;

Salt.

Cooking method:

Pass the garlic through the press, mix the spices in the listed dosages. All components are added to sour cream, mix. The resulting sauce is processed every piece of meat. We close the vessel tightly with cling film and put in the refrigerator for the night.

Recipe 4. Cheese marinade for chicken

The combination of mayonnaise and cream cheese in this recipe gives the meat a rather interesting taste. The recipe does not include any exotic seasonings; all ingredients are available.

Ingredients Required:

Mayonnaise - 2 tbsp .;

Garlic - 4 teeth .;

Cream cheese - 150 g;

Honey - 1 tsp;

Soy sauce - 2 tbsp .;

Nutmeg ½ tsp

Cooking method:

You need to melt the processed cheese. You can in a water bath, but it’s better to put it in the microwave for a couple of minutes. In the cheese, melted to a thick consistency, add honey and chopped garlic. Stir, honey should also melt a little. Next, add mayonnaise, seasonings and soy sauce to the same vessel. Marinate the meat for 2 hours. By the way, in such a marinade, wings especially acquire excellent taste.

Recipe 5. Chicken Pineapple Marinade

You can prepare such a marinade for meat intended for the festive table. The stupefying aroma will precisely correspond to a solemn event.

Ingredients:

Chopped pineapple - 100 g;

Ground ginger ½ tsp;

Apple cider vinegar - 3 tbsp .;

Honey-3 tbsp;

Soy sauce - 3 tbsp .;

Garlic - 2 tooth.

Cooking:

Like many other marinades, this recipe is characterized by ease of preparation. In the vessel where it is planned to marinate the meat, mix all the ingredients and put in the refrigerator for 5 hours. Pineapple gives the meat an exotic flavor. Believe me, such a meal certainly will not remain on the table!

The use of greens in chicken marinade can significantly enrich the taste of meat. However, do not grind the greens, when cooking it is quite difficult to peel the meat from small sticky leaves. And when cooking, fresh greens turn black and spoil the appearance of the dish.

1. Soya-honey.
2. Mix a spoonful of soy sauce with two tablespoons of melted honey and three tablespoons of vegetable oil. Add half a teaspoon of coriander and basil to the marinade, a little black pepper, mix. Marinate the meat in the composition, and if you bake it in a form and with potatoes, fill it with it before sending it to the oven. Thanks to honey, the chicken will acquire a golden color and a sweetish aftertaste.
3. Asian spicy.
4. Mix a spoonful of olive oil and salt, add 2 tablespoons of sugar and the juice of half a lemon. Pass through the press 5 cloves of garlic, add to the marinade. Peel the ginger root 4 cm long, cut and send to the sauce. Pour 2 tablespoons of soy sauce and lime juice, add half a spoonful of black pepper. The dish will turn out exquisitely sharp!
5. Wine mustard.
6. Mix a spoonful of apple cider vinegar and mustard, dilute with a glass of dry white wine. Add a spoonful of salt, a spoonful of olive oil, half a spoonful of black pepper. Wine and vinegar will make the meat incredibly tender and soft, and mustard will give an original taste.
7. Lemon spicy.
8. For this simple marinade, use the juice of one lemon and a tablespoon of olive oil. Then add to it half a spoonful of ground pepper and dried rosemary, a pinch of salt. Lemon and rosemary will create an amazing aroma of the finished dish.
9. Original kefir.
10. Use 2 cups of low fat kefir, 4 cloves of garlic, juice of half a lemon. Add a spoonful of Tabasco hot sauce, half a spoonful of thyme and black pepper, chop half the onion. At the end, put 2 tablespoons of salt
11. Marinade "Delicious"
12. • Ginger root - 1 tablespoon already in grated form
    • Garlic - 4-5 cloves
    • Curry - 1 teaspoon
    • Turmeric - 0.5 teaspoon
    • Nutmeg - 0.5 teaspoon
    • Ground white pepper - 0.5 teaspoon
    • Salt - 1 teaspoon
    • Vegetable oil - 5 tablespoons
    • Sour cream - a quarter cup
    • Juice of half a lemon (small)

New Year's Eve died down and the week came when relatives and friends began their trips to the guests. No longer want a lot of meat, salads and snacks. The body requires something dietary, but always tasty.

In this case, the ideal solution would be a chicken, which, after languishing in the oven, becomes an amazingly tasty and wholesome diet food. Of course, chicken is cooked not only in the oven, but also in. They do. They are cooking. Well, one of the most common. I can’t forget one of my favorite dishes, this.

Chicken meat contains a high content of the body's proteins and easily digestible animal proteins.

Well, the chicken, baked whole in the oven, is not only useful, but also looks appetizing. It can easily be served on the festive table as a main dish, as well as for everyday dinner.

What to cook with chicken - Chicken in the oven detailed recipes with photos

There are many different options for baking, giving their own unique taste - from various marinades to dishes and cooking methods.

To bake a whole chicken carcass, we will first thoroughly prepare it: gut it, then rinse it thoroughly to remove all clots of caked blood and residues from the entrails and feathers, dry it with paper towels, and only then start cooking.

The easiest way is to grate with salt and pepper and send to a baking sheet.

But we really want to get fragrant, tender meat with a crisp, isn't it? Then pickling will come to the rescue.

  1. Chicken marinade

There are a fairly large number of ready-made store pickles, but it’s much tastier with personally   cooked.
All marinades are quite simple and their preparation comes down to the fact that you need to mix all the components well and then coat the bird.

To meat marinated, you must leave the carcass soaked in mixed ingredients for 3-12 hours.
Here are some recipes that will become your taste preferences.

Mustard honey marinade

The unique combination of sweetness with speckles gives the meat a piquant taste. But not only that, the crust is baked to a crispy state and looks like a glaze!

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.

Cooking:

Grind greens and garlic clovesmix with all other components.

Hot marinade

Witters will like such a scorching aftertaste.

Ingredients:

• Soy sauce - 150 ml.
• Chives - 1 bunch.
• Ground red pepper - 2 tsp.
• Garlic - 5-8 cloves
• Ginger - 8 cm fresh root
• Salt to taste.

Cooking:

1. Grind onion feathers.

2. Grate the ginger root and garlic

3. We mix everything in a marinade cup.

Sour cream marinade

The meat will simply melt in your mouth if you pickle it in sour cream with spices.

Ingredients:

• Sour cream - 5 tbsp. l
• Soy sauce - З Art. l
• Ready mustard - 1 tbsp. l
• Provencal herbs - 1 tbsp. l
• Ground ginger - 2 tsp.
• Salt, pepper - to taste

Cooking:

We combine all the components and beat until a homogeneous creamy state.

Lemon Marinade

Probably the most delicious marinade with a unique lemon note, which also softens the meat quickly enough, therefore it does not require a long waiting process and the meat is ready for further processing after a maximum of 5 hours.

Ingredients:

• Lemon - 2 pcs.
• Sunflower oil - 3 tbsp. l
• Garlic clove - 5 pcs.
• Rosemary, dill - 0.5 bunches
• Allspice, ground - 1 tsp.
• Salt to taste

Cooking:

1. Grind the garlic cloves, half a bunch of dill and rosemary.

2. Cut lemons into small pieces in a way convenient for you. You can rub on a grater.

3. Mix all the ingredients and mix well.

And a few more pickling secrets:

1. The most juicy and tender pickled meat is obtained from freshly chilled meat products.

2. It is not advisable to use plastic and aluminum dishes for pickling - firstly, it is harmful to the body, and secondly, the product may have an extraneous taste. The ideal solution is glass and enamel ware.

3. The degree of tenderness of meat depends on the duration of pickling. The smaller, the tougher.

4. If soy sauces are used in pickling, it must be remembered that they are already quite salty and there is a chance to salt the meat if salt is thoughtlessly added.

  2. Chicken in the oven with potatoes

Potatoes and chicken are the best food of all time! And really, what do all housewives usually do with a chicken garnish? That's right - potatoes: fried, boiled, steamed, stewed, crushed, etc.

The easiest way to cook this combination of important and useful products for the body is to put them in one bowl and bake.

Ingredients:

• Chicken carcass - 1 pc.
• Mayonnaise - 200 gr.
• Potato - 1 kg.
• Garlic cloves - 5 pcs.
• Sunflower oil - 3 tbsp. l
• Salt, pepper - to taste.

Cooking:

1. Rub the prepared carcass with salt and pepper.

2. Grind the garlic in a garlic squeezer and mix with mayonnaise.

3. Rub the bird with a mayonnaise-garlic mixture.

4. Send the chicken to the refrigerator to saturate the marinade for 3 hours.

5. Cut the peeled potatoes into circles of half a centimeter thickness, salt and pepper to your taste.

6. Lubricate the pan with sunflower oil.

7. Spread the potatoes evenly.

8. Put the pickled chicken on top of the potatoes.

9. We send to bake in an oven preheated to 180 degrees for an hour and a half.

10. Spread on a large dish and decorate as you wish.

Enjoy your meal!

  3. Chicken in the oven in foil

A feature of the foil is that it does not allow food to burn in the oven. And if you cover it with a baked dish, it will languish, as if under a lid.

Ingredients:

• Chicken carcass - up to 1.4 kg.
• Salt, spices - 2 tsp each.

Cooking:

1. Rub the prepared chicken carcass with your favorite spices and salt. To make them easier to apply, it is better to immediately mix them in a cup.

2. Leave the bird for 25 minutes alone so that it has time to nourish the spices and salted.

3. Wrap the carcass in foil and send it to a preheated oven to 180 degrees for 50 minutes.

4. Open the foil and continue to bake for another 20 minutes to form a 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 fried.

6. As a side dish we put boiled vegetables and potatoes.

Enjoy your meal!

  4. Chicken in the oven in the sleeve

The use of baking hoses is that this heat-resistant film creates a kind of air valve in which products are steamed with hot air and at the same time saturated with juices and odors of each other.

Ingredients:

• Chicken carcass - up to 1.7 kg.
• Paprika, soy sauce - 2 tbsp each. l
• Chilli - 0.5 tsp without slide
• Salt, spices - to taste

Cooking:

1. Combine seasonings with soy sauce and beat with a fork until smooth.

2. Coat the whole carcass with the resulting emulsion and let it be saturated with spices for at least half an hour.

3. We lay out the sleeve on a baking sheet and put the pickled bird in it. We knit well around the edges and make two small punctures on top with a toothpick so that the film does not burst from steam during cooking.

4. We send in the 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 burn yourself with juice.

6. Decorate with herbs or vegetables and can be served. Garnish can either be laid out on the same dish where the meat is, or in plates nearby.

Enjoy your meal!

  5. Whole chicken in the oven

Lemon gives a special tenderness and unique taste to the chicken. It is not necessary to grease the meat with lemon juice. You can cram slices of this amazing citrus pickling right under the skin.

Ingredients:

• Chicken carcass - up to 1.8 kg
• Lemon - 1 pc.
• Rosemary - 2 branches.
• Salt, spices - to taste.

Cooking:

1. Cut the lemon rings half a centimeter thick.

2. Poke 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. Inside the carcass, push the rosemary sprig and the remaining lemon.

4. We tie the legs with culinary thread so that the chicken looks more compact and does not dry out in the abdominal part.

5. We send to the oven at a temperature of 180 degrees for 70 minutes.

6. Before serving, the thread needs to be removed, and it is advisable to decorate the dish to your taste.

Enjoy your meal!

  6. Chicken in the oven on salt

Although it is believed that any meat can easily be salted with salt, there is still an interesting and fairly simple recipe for roasting a bird on a salt pillow.

Ingredients:

• Chicken carcass - up to 1.8 kg.
• Salt - 1 kg.

Cooking:

1. Cut the brisket in the middle with culinary scissors.

2. We straighten the carcass into a flatter position and pat it thoroughly with paper towels to dry it and prevent the salt from sticking and spoiling the taste of the dish.

3. Cover the baking sheet with parchment. Pour salt on it and distribute it with an even one and a half centimeter layer.

It is not advisable to use iodized salt so that bitterness does not appear due to iodine.

4. Lay the chicken on top of the salt cushion in a straightened form.

5. We send to bake in an oven preheated to 180 degrees for 60-70 minutes.

6. Let’s cool a little and gently shift to a dish, try not to pierce the skin so as not to get burned with hot juice.

7. A plate can be decorated with slices of fresh tomato and lettuce or parsley.

Enjoy your meal!

  7. Chicken in the oven with vegetables

If you put assorted vegetables in the carcass, then after baking it acquires the taste of 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 each.
• 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.

Cooking:

1. Cut the onion into quarters. Grind rosemary (if fresh). Combine all the spices and lemon.

2. Mix the sunflower oil with pepper and salt to your taste.

3. Stuff the carcass with spices (0.5 onion, 2 lavrushki, 0.5 lemon), and rub on top with an oil emulsion.

4. Put the bird in the form, sprinkle with rosemary and a couple of bay leaves.

5. We send for half an hour in an oven preheated to 200 degrees.

6. Grind in any form convenient for you the second half of onions, peppers and garlic.

7. Season the vegetable filling with the remaining rosemary, salt, pepper, add 2 tbsp. l sunflower oil and stir well.

8. Send on a baking sheet to the carcass and bake everything together for about 60 minutes.

Serve the dish hot, spreading stewed vegetables around the chicken.

Enjoy your meal!

  8. Chicken in the oven on the bank

Quite an interesting way to cook homemade chicken – grill on an ordinary glass jar. But it is better to make the marinade yourself, in order to feel the real home 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.

Cooking:

1. Grind the cloves of garlic as small as possible. You can do this with a garlic squeezer, 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-gram capacity is best.

5. Fill a third of the jar with water, throw in it a lavrushka and a few peas of pepper.

6. We place the bird on a jar and wrap it with thread so that the wings with paws are pressed and the carcass does not fall.

7. Install the can-meat structure on the pallet, into which it is necessary to pour a little water so that the draining fats do not burn.

8. We put the design in the cold oven on the lowest grate and gradually increase the temperature to 180 degrees, at which the chicken is simmered for about 80 minutes.

9. Prepare the finished dish on a dish and serve.

Enjoy your meal!

  9. Chicken in the oven in the package

It is not necessary to bake a chicken with potatoes, you can just one carcass in a cooking bag. The meat will first be steamed and then baked. This option is very good for people who can not violate the diet.

Ingredients:

• Chicken carcass - up to 1400 gr.
• Seasoning for chicken - 15 gr.
• Butter - 50 gr.
• Salt, pepper - to taste.

Cooking:

1. Melt the butter and add spices to it. Mix well until smooth.

2. Pre-prepared chicken rubbed with butter marinade and remove to cool, insist in a cool place for 3-12 hours.

3. We connect the chicken legs to make the carcass more compact.

4. We spread the packet on a baking sheet and place the pickled bird in it.

5. We send to bake in an oven preheated to 180 degrees for 60 minutes.

6. Unpack the package in the middle so that the carcass is exposed, and put it for another 20 minutes in the oven at 180 degrees to get a crispy, crispy skin.

Enjoy your meal!

  10. Chicken in the oven with rice

In addition to potatoes, rice is very popular on the side dish. But why cook it separately, when you can use it as a filling, which will be much larger if the carcass is not stuffed, but simply laid on top of a rice hill? With this option, both meat and side dishes will be ready at the same time. And rice will be much tastier, because it is soaked in chicken juice during baking.

Ingredients:

• Chicken carcass - up to 1.6 kg.
• Rice - 1 cup.
• Onion - 1 pc.
• Celery - 1 stalk.
• Butter and sunflower oil - 1 tbsp each. l
• Carrots - 1 pc.
• Garlic clove - 2 pcs.
• Spices, salt - to taste.

Cooking:

1. Culinary scissors cut the spine from the carcass. Rub the bird with salt and your favorite spices.

2. Rinse the rice well and boil until half cooked.

3. Grind the vegetables in any way convenient for you and send it to be swept in a frying pan with sunflower oil for 5 minutes. In the middle of frying, salt and pepper.

4. Add rice to the vegetable dressing and fry for another 3 minutes, so that the rice has time to be saturated with vegetable juice.

5. Cover the baking sheet with foil. We spread the rice-vegetable mixture on it with a slide.

6. Cover the straightened chicken with the filling and grease the carcass with sunflower oil.

7. We send to bake in an oven preheated to 180 degrees for 1 hour.

8. Chicken stuffing is beautifully laid out on a dish and decorated with greens and fresh plastic vegetables.

Enjoy your meal!

  11. Video - Chicken in the oven

There are a lot of ways to cook a whole chicken in the oven. Everyone cooks as his imagination and taste preferences tell him.

If you decide to switch to lighter meat than beef and pork, then chicken is the perfect solution!

To eat delicious poultry meat, you do not have to stand at the stove for hours. Roasting chicken as a whole not only saves the time of the hostesses, but also every time pleases with its variety of flavoring shades, manifested depending on the ingredients of the marinade.

Bon appetit and amazing marinades that will make the meat of your favorite bird even more tender and rich!

A good marinade can improve the taste and aroma of any meat, making it more tender and juicy, and chicken is no exception. It's hard to believe, but a good marinade can make chicken even tastier than beef and pork. Doubt it? Then our article is for you.

Chicken marinade is an integral component of cooking meat if you want it to turn out to be truly tasty and completely soft. Moreover, using a new marinade each time, you will always get dishes that are different from each other, so you certainly will never get tired of chicken. Since chicken meat has a neutral taste, almost any marinade is perfect for it, but chicken and marinades based on soy sauce, mustard marinades, citrus marinades with honey, marinades based on fermented milk products, tomato marinades and marinades are best combined with chicken. using wine. If you really wanted to exotic, pickling chicken in coconut milk will breathe in the aroma of the tropics. Chicken marinade is a great way to enrich the taste of meat, making it at your discretion sweet-spicy, soft cream, sour or with a “twinkle”.

Chicken meat is very tender, so usually does not imply the use of "aggressive" components in marinades, such as vinegar or fruits with high acidity. If they are added, then in a limited amount to give the meat a certain flavor. Spices and herbs, such as ground black pepper, paprika, turmeric, curry, cumin, ginger, oregano, basil, thyme and rosemary, go well with chicken. The average time for pickling chicken is from 2 to 4 hours. It’s best to pickle a whole bird for about 8 hours, leaving it in the refrigerator for the night. The longer the chicken marinates, the more tender and juicy the resulting meat will be. Soy sauce marinades, which are so popular in chicken, should be salted with extreme caution, as salt is already present in the sauce. Do not forget that the meat must be pickled in glass or enameled dishes - aluminum and plastic are not suitable for such purposes.

Chicken marinade makes meat incredibly tender and just outrageously tasty, so it's time to use the marinade recipes that Culinary Eden has compiled for you. The presented marinade recipes are perfect for baking chicken in the oven, and for making barbecue.

Simple chicken marinade with mayonnaise and onions

Ingredients:
  150 g mayonnaise
  2 large onions,
3-4 cloves of garlic (optional),
  1 teaspoon of salt

  1 kg of chicken.

Cooking:
  Put chicken in a large bowl. Add mayonnaise, chopped onion rings or half rings, chopped or minced garlic (if used), salt and pepper. Mix everything thoroughly with your hands, tighten the bowl with plastic wrap and refrigerate and marinate. Chicken can be cooked after 1 hour, but it is better to let the meat marinate for 5 hours or more.

Mustard Chicken Marinade with Honey

Ingredients:
  1/3 cup mustard
  1/4 cup honey
  1 tablespoon of vegetable oil,
  1/2 teaspoon ground paprika
  1/2 teaspoon turmeric
  1/2 teaspoon garlic powder
  1/2 teaspoon of salt

  1/4 teaspoon chili
  1/4 teaspoon ground ginger,
  700-800 g of chicken.

Cooking:
  In a large bowl, mix all the ingredients for the marinade. Put chicken in the marinade and mix thoroughly with your hands. Cover the bowl with plastic wrap and refrigerate for at least 1 hour or overnight.

Mustard and Garlic Apple Marinade

Ingredients:
  1/2 cup apple juice or cider,
  1/4 cup apple cider vinegar
  1/4 cup granular mustard
  2 tablespoons of vegetable or olive oil,
  1 tablespoon of sugar
  4 cloves of garlic,
  salt and ground black pepper to taste,
  700-800 g of chicken.

Cooking:
  Pass the garlic through a press and combine in a bowl all the ingredients for the marinade. Pour the chicken with the marinade, cover the bowl and refrigerate for 4 hours.

Asian Style Soy Sauce Chicken Marinade

Ingredients:
  1/2 cup soy sauce
  1/4 cup sugar
  60 g of ginger
  2 cloves of garlic,
  2 teaspoons of vegetable oil,
  1 teaspoon ground black pepper
  500 g of chicken.

Cooking:
  Finely chop the ginger and let the garlic pass through the press. Mix all the ingredients for the marinade and marinate the chicken for 2 to 4 hours.

Soya marinade with honey

Ingredients:
  1 cup vegetable oil
  1/2 cup soy sauce
  1/3 cup honey (or more to taste)
  1/4 cup lemon juice
  3 large cloves of garlic,
  1/2 teaspoon ground black pepper
  1 pinch of chili pepper (optional)
  1 kg of chicken.

Cooking:
  In a bowl, mix the oil with soy sauce, honey, lemon juice, chopped garlic, black pepper and chili. Put the chicken meat in a bowl and mix so that the chicken is evenly coated with marinade. Cover the bowl and refrigerate for 3-4 hours.

Garlic Kefir Chicken Marinade

Ingredients:
  1.5 cups kefir,
  3-4 cloves of garlic,

  2 teaspoons dried oregano
1 teaspoon of caraway seeds (optional)
  1 teaspoon of salt
  1 kg of chicken.

Cooking:
  Skip the garlic through a press and add to kefir along with vegetable oil, oregano, caraway seeds and salt. Marinate chicken in the mixture for 8 to 24 hours.

Spicy rosemary marinade

Ingredients:

  1/2 cup balsamic vinegar, wine vinegar or apple cider vinegar,
  1/4 cup soy sauce
  1/3 cup lemon juice
  3/4 cup sugar
  2 tablespoons of mustard
  2 teaspoons dried rosemary,
  2 teaspoons of garlic powder
  1 teaspoon of salt
  1.5 kg of chicken.

Cooking:
  Mix all the ingredients for the marinade. Place the chicken in a resealable plastic bag, pour the marinade, close the bag and shake well. Marinate the chicken from 4 to 24 hours in the refrigerator, but if you have a limited time, the chicken will perfectly absorb the marinade after 30 minutes. During pickling, a chicken bag is recommended to be periodically turned over.
  This marinade can also be used to prepare a delicious chicken sauce, boiling it over low heat until thickened. An important rule in this case - in no case do not use marinade in which chicken was used to prepare the sauce. Either pour half a glass of cooked marinade for a future sauce, or increase the amount of ingredients when cooking, if you need more sauce.

Beer marinade with onion and caraway seeds

Ingredients:
  1 1/2 glasses of beer
  1/2 cup vegetable or olive oil,
  1 onion,
  5 cloves of garlic,
  1 teaspoon of salt
  1/2 teaspoon ground black pepper
  1/2 teaspoon paprika
  1/2 teaspoon cumin,
  1/4 teaspoon chili
  1/2 bunch fresh parsley,
  2 kg of chicken.

Cooking:
  Pour oil into a bowl. Mix salt, black pepper, paprika, caraway seeds and chili pepper, add spices to the oil. Add chopped or minced garlic, chopped onion and chopped parsley. Mix everything well, then slowly pour beer into a bowl.
  Pour marinade over chicken placed in a plastic bag with a clasp. Shake the bag well so that the whole chicken is completely covered with marinade. Place the bag in the refrigerator for 1 hour or overnight.

Orange marinade with tomato paste and oregano

Ingredients:
  5 tablespoons of orange juice
  2 tablespoons of vegetable oil,
  1 tablespoon of orange zest,
  1 tablespoon of tomato paste,
  1 tablespoon of turmeric
  1 teaspoon dried oregano
  1/2 teaspoon of salt
  1/2 teaspoon ground black pepper
  500 g of chicken.

Cooking:
  In a large shallow bowl, mix all the ingredients for the marinade. Add chicken and mix thoroughly with your hands. Cover the bowl and refrigerate for about 4 hours.

Pepper lemon garlic marinade

Ingredients:
  3 tablespoons of lemon juice
3 tablespoons of vegetable or olive oil,
  4 cloves of garlic,
  1 tablespoon of lemon zest,
  1 tablespoon coarse black pepper
  1/2 teaspoon of salt
  500 g of chicken.

Cooking:
  In a large bowl, combine the zest of lemon, oil, crushed or minced garlic, pepper and salt. Put chicken in a bowl, mix to evenly coat the meat with marinade, and leave to marinate in the refrigerator for 4 hours or overnight.

Wine marinade with onions

Ingredients:
  1 cup dry white wine
  1/4 cup lemon juice
  1 small onion,
  1/2 teaspoon of salt
  several branches of dill or parsley,
  500 g of chicken.

Cooking:
  In a bowl, mix wine, lemon juice, chopped onion rings, chopped herbs and salt. Pour the cooked marinade over the chicken, cover the bowl and refrigerate for several hours or overnight. In the process of pickling, periodically turn the meat over.

Tomato marinade with onions and herbs

Ingredients:
  500 ml of tomato juice
  3 onions,
  1/2 bunch of dill,
  1 tablespoon dried basil,
  1 tablespoon dried oregano
  1 teaspoon coarse black pepper
  1 teaspoon of salt
  1 kg of chicken.

Cooking:
  Pour tomato juice into a bowl. Add onion chopped in half rings, chopped dill, dried herbs, salt and pepper. Pour the chicken with the resulting marinade, cover and marinate in the refrigerator for at least 5 hours. It is advisable to mix the meat periodically in the marinade.

Chicken marinade is an excellent occasion to experiment with the ingredients, changing them as you see fit, because strictly adhering to recipes is absolutely optional, especially if the fantasy is raging and your hands are torn “into battle”. We wish your chicken in the marinade to be the tastiest and most tender! Enjoy your meal!