Recipe for chicken with soy sauce and honey

Every housewife knows and knows how to make at least a dozen chicken dishes. It would seem that everything has already been tried and there is no room for experimentation. But don’t despair, you just need to replace your favorite ingredients for the gravy and serve with a different side dish - new taste sensations are guaranteed! And if these ingredients are associated with national cuisines, then you will actually be able to go on a gastronomic journey without leaving your home.

On the table there is an aromatic candle and chicken in soy sauce with honey - you immediately feel like you are somewhere in Asia. This dish has other advantages - surprisingly soft, juicy meat under a crispy caramel crust.

Chicken in honey-soy marinade, baked in the oven

Thanks to the marinade, the chicken meat is tender and very flavorful.

Important: even if the recipe says “marinate for half an hour,” do not be afraid to increase the time. The longer the marinating lasts, the more interesting the taste will be.

Products:

• Chicken – 1 pc.
• Honey – 2 tbsp. l.
• Soy sauce – 1.5 tbsp. l.
• Garlic – 2–3 cloves.
• Dry spices - to taste. A mixture of peppers or a ready-made chicken seasoning works best.

First, prepare the marinade: pass the garlic through a press, mix it with honey and soy sauce.

Tip: crystallized honey is melted in a water bath or preheated oven.

Wash the bird, cut it along the breast, and dry it. Then coat the chicken with marinade with soy sauce and honey inside and out. Cover with cling film and refrigerate. Not earlier than half an hour later, place the marinated chicken in an oven preheated to 180 degrees. The chicken is fried for about 40 minutes, a large specimen sits in the oven for up to 1.5 hours.

Tip: in order for the sauce to soak the meat as deeply as possible, during cooking you should baste the carcass several times with the fat and juice that has been rendered from it.

Marinades with mustard for meat and chicken - delicious recipes

Marinade with mustard for chicken and meat is greatly appreciated by barbecue lovers. It always makes meat or poultry tender and juicy. We will share the best recipes for mustard marinades in this article.

Do you like grilled meat and chicken and well-fried, delicious kebabs?

Try cooking them in a special mustard marinade, which gives the dish not only a unique taste, but also a wonderful aroma.

These marinades are very easy to prepare, and everyone has the ingredients for them in the refrigerator.

Mustard is used for marinating not only because it imparts a special hot taste, it perfectly softens pork (even the toughest pieces), so it produces the most tender, juicy kebab. It doesn't ruin the taste as much as vinegar in the pouring, but helps the flavors of the seasonings soak into every bite.

If a frozen semi-finished product is used for cooking, then it does not need to be completely thawed.

Partially defrosted pieces are poured with mustard marinade and completely defrosted in the refrigerator (bottom shelf).

Below are recipes for mustard marinades with various additives.

Chicken baked in a sleeve

Baking in a sleeve is suitable for realizing the idea of ​​healthy eating. It is affordable, fast, and suitable for implementing culinary ideas in a gas or electric oven, as well as for a microwave or multicooker.

Product set:

• 1 kg of any parts of chicken or the whole carcass;
• ¼ cup soy sauce;
• 3 tbsp. l. honey;
• 10 g ginger;
• seasonings, lemon and orange zest - to taste.

How to prepare the marinade? Combine all prepared ingredients! Coat the chicken with the resulting mixture and place it inside the bag along with the remaining honey sauce. Set aside to marinate for 10-20 minutes.

Bake for 50 minutes at oven temperature 180 degrees. 15 minutes before the end of cooking, cut the bag to obtain an appetizing crust. Already at the moment of cutting the package, the kitchen will be filled with a spicy aroma.

Festive chicken in honey-mustard marinade

How to turn an everyday dish into a festive one? It is not necessary to be a fakir if the process of transforming familiar food is entrusted to the duo of honey and mustard.

Products per bird weighing 1.5 kg:

• Liquid honey – 2 tbsp. l.
• Russian or Dijon mustard – 2 tsp.
• Soy sauce – 1/3 cup.
• Grated ginger root – 1 tsp.
• Garlic – 2–3 cloves.
• Butter – 2 tbsp. l.
• Spices - to taste.
• Salt - to taste.

First prepare the mixture for marinating: mix all the products specified in the recipe. Rub the dried carcass with them, cover with foil, a plastic bag or film, and refrigerate for about an hour.

It will take another hour to bake in an oven preheated to 180 degrees. All this time, the chicken in the oven must be under supervision: it will need to be poured several times with the liquid that oozes from the meat. As soon as the liquid becomes transparent, this is a signal that it is time to remove the finished dish.

Do you want even more festiveness? Place the chicken not on a “bare” baking sheet, but on potato and apple wedges. Do you have quince or pear? Great! They can also be baked with meat.

Soy sauce with garlic and pepper for chicken - a recipe for spicy lovers

Fans of spicy Indian and Chinese food will be delighted by the chicken marinated in a hot sauce with spring onions.

So that not only the surface, but also everything inside is well soaked with the spicy mixture, it is best to place the coated pieces under pressure.

Ingredients:

• Soy sauce – 150 ml.
• Fresh ginger – 30 gr.
• Garlic – 5 cloves.
• Green onions - 1 bunch.
• Ground red hot pepper – 1 tsp.

Preparation:

1. Using a grater, chop a piece of ginger and garlic cloves. Chop the onion into small rings. Mix all ingredients and beat with a fork until smooth.

2. According to the original recipe, the marinating should last 12 hours, but it will turn out too hot and spicy. Therefore, I recommend keeping the compacted chicken in half as much time - this will be quite enough.

Bon appetit!

Duck in marinade

It is not customary for us to skimp when holding special events. For a dinner party or anniversary, the best dishes are put on the table and expensive dishes are prepared. Of course, not many people can afford king fish, but duck, although an expensive bird, is still relatively affordable. And it takes a long time to fry, which is why it is rarely found in the everyday diet. By the way, the sauce for chicken goes well with duck.

For a medium-sized duck you will need approximately the following amount of products:

• Soy sauce – 4 tbsp. l.
• Honey – 2 tbsp. l.
• Mustard – 1 tbsp. l.
• Garlic – 5 cloves.
• Vegetable oil – 2 tbsp. l.
• Apples – 2–3 pieces, preferably sour or sweet and sour.
• Small potatoes - from 10 to 20 pieces (depending on the size of the baking sheet).
• Salt, pepper - to taste.

Cooking duck according to this recipe is reminiscent of a sacred act, which must be started on the eve of an important day. So, the marinade is prepared in advance from the first five ingredients. The garlic should be chopped.

Rub the duck with salt and pepper, place an apple cut into slices inside the carcass, coat with marinade on all sides. Leave under the lid at a low but positive temperature overnight or even for a day, during which time turn over several times.

Be sure to marinate the duck! Otherwise there will be no softness and juiciness.

Prepare a baking sheet - cover with foil or special paper. Cut the remaining apples into two or four parts and place inside the duck. Cover with foil and place in the oven for 2.5 hours. After an hour, turn it over. Operating temperature – 180 degrees. After the allotted time, remove the foil and cover the bird with peeled potatoes. After 40 minutes, the duck baked with potatoes will become rosy and as if glazed.

Don't have a whole duck? Duck legs or thighs are suitable. Cooking technology is the same as for a whole bird. The differences are the absence of apples and a reduction in baking time to 1.5 hours.

Marinade with mustard for chicken and meat

Marinade with mustard and vegetable oil

It is one of the easiest and fastest to prepare, and in order to make it, you don’t have to run to the store, because the ingredients are usually on hand.

To do this you will need:

• ground pepper (black);
• vegetable oil (1 tbsp);
• a jar of mustard (100-150 g);
• salt;
• garlic (several cloves);

In a small bowl prepared in advance, put mustard, vegetable oil, pepper or a mixture of their types, salt (but not too much, because mustard itself is spicy).

Using a special press, squeeze the peeled garlic cloves into the mixture and mix thoroughly.

The chicken will sit in such a spicy and aromatic marinade for at least an hour, and then you can put it on the fire.

Marinade with mustard and soy sauce

This option will add sophistication to the taste of the bird, and guests who come for a picnic will then ask to share the recipe.

For such a marinade we will need the following products:

• mustard (2 tablespoons);
• garlic (several cloves);
• khmeli-suneli;
• soy sauce (2 tbsp);
• powdered sugar (1 tsp).

In a small bowl, first mix the soy sauce well, add powdered sugar, suneli hops, and squeeze out the peeled garlic using a press.

Rub the resulting mixture onto the chicken (each piece separately), place the workpiece in a large bowl and pour in the rest of the sauce.

Place in the refrigerator for at least 2 hours.

Marinade with mustard and honey for chicken

A classic version, refined, sweet and spicy.

Don’t be afraid to change the quantity and variety of spices to your taste, the dish will still turn out aromatic and appetizing.

• coriander (teaspoon);
• mustard (medium hot or grain);
• salt;
• garlic (6 cloves);
• black pepper or mixture;
• liquid buckwheat honey (tablespoon);
• ground paprika (1 tbsp).

In a glass container, mix honey and mustard until smooth, mix salt, pepper and spices separately. Grate the garlic on a fine grater or squeeze it in a press.

Rub the chicken pieces first with garlic, then with a mixture of spices and salt.

Pour in the marinade, wrap in cling film and leave in the cold for 12 hours.

If desired, you can add soy sauce to this composition, it will be no less tasty.

Marinade with mustard, starch and egg

This type of filling is suitable for any meat.

The prepared dish turns out tasty, juicy and beautiful.

• mustard (tablespoon);
• starch (tbsp);
• vegetable oil (1 tbsp);
• chicken egg (2 pcs);
• salt;
• pepper (black) or mixture (teaspoon).

Mix eggs, salt, pepper and starch and add your favorite spices.

Pour the resulting mixture over the meat pieces and put them in the refrigerator overnight.

Such a pickled preparation can be stored in the cold for several days, taking out exactly as much as is needed for cooking for lunch or dinner.

Mustard marinade with mayonnaise

This filling is suitable for lean meat (beef or chicken); pork and lamb are used less frequently.

If you need to prepare the kebab as soon as possible, add finely chopped onion to the mayonnaise, as it speeds up the marinating process.

For 2-2.5 kg of raw meat you need:

• onion-turnip (1 kg);
• mayonnaise (500 gr);
• bay leaf (10 pcs)
• salt (a little);
• ground black pepper.

To the chopped meat, add finely chopped onions or chopped into large rings (you can grate some of them or chop them in a blender), sprinkle with salt, pepper, and mix.

It's better to do it by hand. Next, add mayonnaise.

The marinating time will depend on how the onion is cut.

If the onion is grated, the pork will be ready in 2 hours, and beef in 6.

If the onion is rings, pork needs 6 hours to marinate, beef – 12. For exactly the same recipe (when cooking chicken), it is better to use garlic instead of onions.

Marinade with mustard and sour cream

This option is usually used for chicken dishes.

Chicken meat does not require long marinating, a couple of hours is enough for it, it turns out tender and simply melts in your mouth.

• sour cream (preferably not too fatty);
• soy sauce (3 tbsp);
• mustard (tablespoon);
• salt, any seasonings;
• ground ginger (2 teaspoons).

Mix all the ingredients in one container, place the prepared chicken in it and leave in the refrigerator for 2 hours.

Marinade with mustard and white wine

An unusual option for preparing a filling for marinating pork.

For a kilogram of meat you will need:

• mustard powder (by eye);
• turnip onion (500 g);
• white wine (dry) – glass;
• salt.

Sprinkle the chopped kebab with mustard powder; you need enough of it so that all the meat is covered with aromatic gruel.

Leave the preparation for an hour.

Grind the onions in a meat grinder or blender, add wine to it, mix everything, fill it with the prepared mixture and put it in the refrigerator for 2 hours, no less.

It is recommended to add salt 30 minutes before cooking.

Chicken wings with honey

The caramel-colored wings, crispy and juicy, cook faster than other parts of the chicken. It takes 30–40 minutes from the time it is sent for baking to the time it is served. Sweet and sour sauce with honey is ideal for them.

For 4 servings you will need:

• 8 wings;
• 2 tbsp. l. honey, soy sauce and grainy mustard;
• to taste – a mixture of peppers;
• 10 g sesame seeds.

Cut the wings at the joints. Combine everything except sesame seeds in one bowl and leave aside for a while. These minutes will be spent preparing the side dish: peeling and cutting the potatoes. Then place the wings in a single layer on a greased baking sheet, cover them with potato pieces around them, and pour over the remaining marinade. Bake at 180 degrees.

To ensure even cooking, turn the wings over after 20 minutes. After removing from the oven, sprinkle with sesame seeds. Sesame is not a necessary element, but it adds sophistication and “refers” to Asian cuisine.

Spicy chicken legs in sweet and sour sauce

When you see the fried crust on the legs, it’s hard to resist taking it off all the portions and putting it on your plate. The crust is a must, because the legs are cooked in honey sauce. They acquire sourness due to the addition of vinegar or lemon juice to the gravy.

For 1 kg of legs take:

• 2 tbsp. l. honey;
• 1 tbsp. l. apple cider vinegar;
• Soy sauce, salt, curry powder - to taste.

Rub the legs with salt and spices, pour over honey-vinegar syrup, and place in a hot oven for 40 minutes. To obtain a mirror-glossy crust, brush the legs with pure honey in the oven, about five minutes before cooking. Place the fragrant, beautiful legs on a plate, poured with gravy from the baking sheet.

Cooking features

It is not difficult to marinate chicken in honey sauce; even a novice cook can successfully cope with this task. To get the best result, he will need knowledge of several subtleties.

• Any honey is suitable for marinade, it is only important that it is natural. When purchasing this beekeeping product in a store, pay attention to the composition, and if it includes any other ingredients other than honey, refuse to purchase. It is also advisable to purchase honey from trusted beekeepers, so as not to become the owner of a fake.
• To prepare the marinade, liquid honey is required, but during long-term storage it always thickens. Therefore, this product must be melted before use. This can be done by placing a cup of honey in a container filled with hot water. It is also easy to melt honey by heating it in the microwave. If the recipe calls for grinding honey with salt, you don’t have to melt it, since as a result of this manipulation it will already become more liquid.
• You can marinate a whole chicken or its pieces in honey. The marinating time of the product will depend on the size of the pieces. A whole carcass weighing up to 1.5 kg is marinated for several hours, sometimes it is even left in the marinade overnight. The poultry, cut into portions, is marinated for 2 to 4 hours, depending on the composition of the marinade. The same time is required to marinate chicken kebabs.
• It is not recommended to marinate chicken in aluminum dishes. Glass, enamel, ceramic or even plastic containers are more suitable for this purpose. Sometimes the bird is marinated in a tight bag. Aluminum, when in contact with acids that are part of almost any marinade, oxidizes, which is why harmful substances enter the food, which at the same time give the dish an unpleasant metallic taste.
• Honey marinade is most often made from vegetable oil with the addition of soy sauce, lemon juice or vinegar. Honey marinade also often includes mustard, garlic, ginger, and tomato sauce. Spices and herbs will not be superfluous, especially paprika, turmeric, complex curry seasoning, rosemary, basil.

Chops “with an oriental accent”

A modified recipe for preparing classic chops will delight culinary aesthetes. Beaten, marinated fillet under a honey-soy marinade has an unusual rich brown color and a sweetish taste.

Products:

• Fillet – 500 g.
• Soy sauce, honey - 1 tbsp. l.
• Ground black pepper, ground red pepper - to taste.

Wash the fillet, cut across the grain into pieces 1 cm thick, beat, place in a marinade of a mixture of peppers, honey and soy sauce. After 10-15 minutes, start frying. Heat oil in a deep fryer or heavy-bottomed frying pan. Fry on each side for 3-4 minutes. Serve with cereal side dishes, spaghetti or vegetables.

Important: the chops are fried in oil, which completely covers the bottom of the pan.

With the addition of quince and potatoes

To get both a meat dish and a side dish, you can cook the chicken with potatoes right away. As a result, the side dish will be saturated with juice and you will get a fragrant ensemble in the same style.

Ingredients:

• medium chicken carcass – 1 piece;
• honey - 1 tbsp. l.;
• soy sauce – 1 tbsp. l.;
• ground black pepper;
• quince – 2 pcs.;
• medium-sized potatoes – 10 pcs.;
• olive oil.
• butter for frying;
• salt.

How to cook:

1. Rinse and dry the bird.
2. For the marinade, mix soy sauce, honey, pepper, salt,
3. Pour the prepared marinade over the chicken and leave for 15 minutes.
4. Peel the potatoes and cut into large rings or longitudinal slices.
5. Rinse the quince under cold water, cut into slices, removing the seed pods.
6. Melt butter in a heated frying pan. Place the quince. Fry the fruits until golden brown over high heat.
7. In a large bowl, mix chicken, potatoes, quince.
8. Pack the resulting dish in foil.
9. Heat the oven to 180-190 degrees.
10. Cook the chicken for 60-70 minutes.

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Chicken prepared in this way is incredibly soft and meaty. It can be served for any holiday, garnished with a small amount of greenery. The dish is not very sweet, so it can be served with sweet and sour or any other sauce.