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 the 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 an appetizing 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

Pickle poultry 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!

Chicken marinade with soy sauce  - one of the most common in the world. Any type of marinade prepared on the basis of soy sauce can turn quite dry, fresh chicken meat without a pronounced smell and aroma into a delicious and delicate meat with a delicious taste.

Recipes for soy sauce marinades can be divided into several types - these are salted and spicy marinades, sweet marinades and spicy. It all depends on the quality of the selected ingredients in the composition of one or another marinade. Hot chili peppers, honey, garlic, mustard, balsamic vinegar, mayonnaise, ketchup, and, of course, all kinds of spices are widely used in the preparation of such marinades.

Recently, I have tried many recipes for soy sauce marinades. Of all of them, I like most chicken marinade with soy sauce and honey. The pickled chicken in this marinade is very tender, spicy and piquant.

The meat just melts in your mouth. This soya marinade, like any of its other types, is suitable for baking chicken in the oven and on the grill. In nature, you can cook chicken fillet in this marinade or bake legs, wings like a barbecue on a wire rack.

Ingredients:

• Soy sauce - 100 ml.,
• Garlic - 2 heads,
• Mayonnaise - 100 ml.,
• Spices: paprika, seasoning mixture for chicken - to taste,
• Tomato sauce - 3 tbsp. spoons
• Natural honey - 1 tbsp. a spoon,
• Salt to taste

Chicken marinade with soy sauce - recipe

Pour soy sauce into a bowl.

Peel the garlic cloves through a garlic press in a bowl of soy sauce.

Add mayonnaise.

Sprinkle spices to taste. I have a seasoning mix for chicken and meat, consisting of black pepper, curry, dried basil, thyme, coriander, ginger, turmeric.

Chicken marinade with soy sauce to give it not only flavor, but also color will be prepared with the addition of tomato sauce, and you can use the sauce as a store or home-made. Instead of sauce, you can take ketchup or tomato paste.

Oven based soy sauce for roasting chicken in the oven is almost ready. Shuffle all its components.

Add honey. With these components of the sauce, it simply blends perfectly, giving the sauce a light honey aroma and sweet notes.

Move honey in the marinade. After that, try the chicken marinade with soy sauce to taste. If its taste seemed salty enough to you, because the soy sauce on which the marinade was prepared is salty enough, then do not add salt to the sauce. If you like salty foods, add salt based on your taste. Stir the marinade. Now it can be considered ready. The color of the marinade turned out to be a beautiful dark orange color. Looking at the marinade, I decided to saturate it even more with color and added dried paprika.

Then the marinade was mixed again.

Prepare the chicken for marinating. For this, the chicken carcass or any other parts of it - legs, backs, thighs and so on should be washed and wiped dry.

In this recipe in a soya marinade, I pickled chicken legs. I cut the chicken legs into two parts - it turned out thighs and legs. Put the chicken in a bowl and then fill it with soy marinade. Mix the chicken in the marinade with your hands so that each piece of chicken is completely covered with the marinade. Cover the bowl or cover with cling film.

Put the chicken in the soya marinade in the refrigerator for 2-3 hours. When the chicken is pickled, you can start to fry it. Heat the oven to 180C. Put the pickled chicken on a baking sheet.

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, honey marinades, 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, caraway seeds, 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 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:
Pass 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 most delicious and the most tender! Enjoy your meal!

Recently, Asian cuisine is gaining more and more popularity in our country. This is due to the fact that, using certain ingredients that have come to us from the East, experienced chefs and beginners can quickly and tasty make a unique lunch or dinner.

general information

Few people know how to cook chicken in soy sauce. Indeed, in our country, everyone is used to baking or frying such a bird using mayonnaise or honey. However, it should be noted that when using soy sauce this meat is more tender, tasty and aromatic. In this regard, in the presented article, we decided to tell you about how you can quickly and easily cook pickled meat in a pan, in an oven or on hot coals.

Tasty meat fried in oil in a pan

Baking in the oven

Pickled chicken in soy sauce is cooked in the oven for a relatively short time. To do this, the meat-filled mold must be placed in a preheated kitchen device and baked at a temperature of 200 degrees for 50 minutes. During this time, the legs should be fully cooked, as well as covered with a fragrant and crisp crust.

Correctly serve the baked chicken legs to the table

Marinated chicken in soy sauce, cooked in the oven, is obtained not only very tasty, delicate and aromatic, but also delicious in appearance. Such a dish can be served without any hesitation to any festive table. But in order to saturate their guests with it, it is recommended that chicken additionally make a side dish of vegetables or cereals.

Chicken in soy sauce - kebab for friends

We talked about how to fry such meat and bake it in the oven. However, this is not the only way to prepare chicken marinated in soy sauce. After all, tasty and flavorful meat can be quite easily fried on the grill. As a rule, this method of cooking poultry is actively used by those who like to regularly go out in nature with their friends or family members.

So how is chicken cooked in soy sauce? Coal recipes may include different products. We will present to you the simplest and most cost-effective method that is especially fond of fried meat fans.

So we need:

• chicken thighs of maximum freshness - about 13 pcs.;
• table vinegar - about 150 ml;
• medium-sized salt - use to taste;
• lettuce bulbs - several heads;
• soy sauce - about 150 ml;
• fresh tomatoes are not very fleshy - a few pcs.;
• ground black pepper - use to taste.

Meat soaking process

Chicken marinade in soy sauce requires the use of table vinegar. After all, it is this component that is able to give shish kebab special sharpness and incredible aroma.

To prepare the marinade, you should combine the two above-mentioned ingredients together, and then proceed to the processing of meat. Chicken thighs need to be rinsed well under cold water, and then too large pieces are halved. Next, the meat blows must be laid out in a plastic or enameled container and sprinkled with medium-sized salt with black pepper. After that, a mixture of soy sauce and table vinegar should be poured into the same container.

After mixing the ingredients with your hands, they must be closed and left to marinate for several hours. If desired, coarsely chopped onions (in the form of rings) can be added to the meat. You should also wash the tomatoes in advance and chop them in fairly thick circles.

How to stick on a skewer?

After several hours, the chicken thighs should be completely saturated with marinade, become fragrant and juicy. After this, the meat must be carefully put on the skewer, alternating it with onion rings and tomato slices.

Cooking at the stake

You should plant marinated chicken thighs on skewers only after ready birch coals begin to smolder in the grill. Having placed the meat over them, it should be evenly fried for 30-35 minutes. In this case, it is recommended to turn the chicken regularly. If desired, they can be periodically doused with marinade, which remains in the container.

Correctly serve chicken skewers to the table

After the chicken meat is well baked and becomes rosy, it should be carefully removed from the grill and then from skewers. The finished dish needs to be placed on a large plate and immediately presented to friends. So that your guests or family members are well fed, in addition to chicken skewers, you should bring fresh bread, vegetables, herbs or a hearty side dish in the form of boiled round potatoes.

According to experienced chefs, meat cooked in soy sauce cooked on charcoal is very tender, juicy and tasty. It should also be noted that in a similar way it is possible to cook not only chicken, but also, for example, pork, veal, and even lamb. With such a marinade, all of the listed meats are much tastier and more aromatic.

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 the chicken is pre-beaten, 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 for 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 - tear large leaves of green salad (romaine, lettuce), add sliced \u200b\u200bcucumber, 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, fillings for pita, stuffed pancakes, pizza, etc. Chicken pieces can not be laid out 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). Either pour the marinade in a pan with chicken, add a quarter glass of water and simmer under the lid over 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) can be left in the air, with a long pickling - keep only in the refrigerator.