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Valentina Kolesnikova 08/11/2020 (Updated: 02/21/2021) 4794 No comments
How to prepare marinade for chicken? How and in what do you marinate it so that it turns out juicy, tasty and always with a beautiful, glossy, golden-brown crust? What should I coat it with so that the meat turns out juicy and crispy, like in the picture?
All marinade recipes from today’s selection are perfect for cooking chicken in a jar or bottle, as well as for baking a whole chicken in the oven. The carcass turns out very appetizing, ruddy, with whole fried skin and juicy meat. Well, you'll just lick your fingers!
I admit, it wasn’t the first time I managed to fry the chicken so that it really turned out like in the advertising pictures. Once again succumbing to the temptation to create another “super recipe” and firmly believing that this time everything would work out for sure, I took the next “freak” out of the oven.
It was something! Something, but not chicken with a glossy and varnished skin! On a baking sheet lay a shapeless carcass with burst, charred remains of skin and half-raw meat. And this despite the fact that I clearly followed all the steps of the recipe and strictly observed the baking mode and time.
Having once again thrown this culinary masterpiece into the bucket, I started looking for a really good, normal and high-quality recipe for a delicious marinade for chicken in the oven. And I succeeded! Now I want to share these amazing recipes with you.
I will say this, I have tested all of them more than once. The chicken really turns out as shown in the photo. It does not burn, does not remain raw inside, is well fried, and the skin is browned as it should.
This chicken can be safely prepared for the New Year, birthdays and other festive feasts. All recipes with step-by-step photos, so everything should be clear to you. If you suddenly have questions, even the most insignificant ones, be sure to ask them in the comments! I will be happy to answer everyone.
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- Delicious marinade for chicken in the oven - just 3 simple ingredients
- Marinade for whole chicken in the oven - juicy and tender meat with a crust
- Marinade for chicken in the oven - a very quick recipe
- Marinade for whole chicken with crust in the oven
- Chicken in honey mustard soy sauce in the oven
- Chicken in soy sauce with honey in the oven
- Spicy chicken in Teriyaki sauce in the oven
- Teriyaki chicken with honey and sesame seeds in the oven
- Chicken with honey and mustard in the oven
- Chicken with honey in the oven - a very tasty honey marinade
- Chicken in beer in the oven
Delicious marinade for chicken in the oven - just 3 simple ingredients
This chicken really tastes like it's grilled or even smoked! This dish is quite worthy to be prepared for the New Year and served to guests on the festive table.
You will learn how to get such a beautiful and chic crust on chicken when baking from this recipe. You will be very surprised how simple it all is.
The secret to a perfect crust is in three simple ingredients! And the result is just bomb! Using this recipe, you can cook not only a whole chicken, but also thighs, drumsticks, and wings.
- 2 tbsp. l. Sahara;
- 1 tbsp. l. salt;
- 80 ml water.
Place the saucepan on the fire, pour sugar and salt into it and melt everything over high heat.
When the sugar begins to melt, stir it constantly, this must be done very quickly.
Gradually the mixture should turn dark brown.
As soon as it becomes like this, immediately add water and quickly mix again.
Reduce the heat to medium and keep the sauce on it for a couple of minutes. Now remove the glaze from the heat and let it cool slightly.
To get a very beautiful, rosy, appetizing crust, the chicken meat must be pierced with a skewer in several places on the inside; there is no need to break the skin on the outside.
Place the legs into a deep bowl, pour in the cooled marinade, cover with a lid and shake well.
Leave to marinate for 15-20 minutes.
After this, place the chicken on a baking sheet, brush with the remaining marinade and bake at 200° for 40 minutes.
Look how beautiful it turned out! This is simply a masterpiece! I’m sure your guests and family will be absolutely delighted with such deliciousness!
There is a varnished, appetizing crust on top, and juicy, tender and very tasty meat inside!
A simple recipe - chicken legs with potatoes in the sleeve
This is a great option for a simple, satisfying and incredibly tasty dish. Here you have both a side dish and meat at the same time. Cooking chicken with potatoes is a great choice. After all, it is in this case that the potatoes are saturated with chicken juice and meat aroma and turn out very tasty.
Thanks to baking in the sleeve, chicken legs will turn out very juicy, and a few minutes outside the sleeve will help to form a light, appetizing crust, which will add its own zest to potatoes with chicken. Of course, it is better to let the products sit in the marinade for some time - this is especially true for meat. Potatoes, on the other hand, should be cooked as soon as possible to prevent them from browning.
You will need:
- chicken legs – 1 kg;
- potatoes – 1 kg;
- garlic – 2-3 cloves;
- olive oil – 2-3 tbsp. l.;
- salt – 1 tsp;
- hops-suneli – 0.5 tsp;
- paprika – 0.5 tsp;
- thyme – 0.5 tsp.
Cooking stages.
Rinse the legs with water and dry with napkins.
Pour vegetable oil into a small deep container. Add all the seasonings and salt to it. Stir.
Place chicken parts in a deep plate. Coat with marinade and mix thoroughly.
Rinse and then peel the potatoes. Then cut it into small pieces - quarters or halves, depending on the size of the potato.
Add the potatoes to the chicken and mix everything again. Place in a baking sleeve. Prick in several places with a toothpick or fork.
Bake in an oven preheated to 200 degrees for about 45 minutes.
After 45 minutes, remove the potatoes and chicken from the oven, tear the bag and send back until golden brown.
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Chicken legs in yoghurt marinade baked in the oven
It will take you much longer to prepare the legs according to this recipe than those given previously. But don’t let this scare you, because most of the process is passive, when you don’t have to do anything. The main thing is to start preparing in advance.
Chicken in yogurt turns out incredibly tender, and spices and onions with celery give the meat its own special taste and aroma. Be sure to leave the legs to marinate for the specified number of hours or even overnight, and you will be pleasantly surprised by the result.
You will need:
- chicken legs – 6 pcs.;
- onions – 2 pcs.;
- unsweetened yogurt – 0.5 l.;
- celery root – 50 gr.;
- curry – 1 tsp;
- basil – 1 tsp;
- Italian herbs – 1 tsp;
- dried garlic – 0.5 tsp;
- ginger – 0.5 tsp;
- salt to taste;
- ground black pepper to taste.
Cooking stages.
Wash the legs with water and wipe with napkins,
Peel the onion and chop finely. Cut the celery root into cubes.
Pour the yogurt into a deep bowl. Add all spices except pepper and salt, stir well.
Salt and pepper the legs on both sides. To better absorb the marinade into the meat, make punctures in it with a knife in several places.
Place some of the onion and celery in a saucepan, pour over some of the yoghurt and add the chicken legs. They should lie next to each other, not on top of each other. Apply them lightly. Place another portion of the onion and celery on top and pour over the marinade. Next, add another leg. Repeat until you run out. The top layer should be vegetables and marinade. Cover the pan with a lid and place in a cool place for 6-8 hours.
After the specified time has passed, cover the baking sheet with baking paper. Place the chicken leg on it directly with the onion and celery and bake at 200 degrees for about 1.5 hours.
Marinade for whole chicken in the oven - juicy and tender meat with a crust
This incredibly aromatic and tasty marinade will allow you to easily prepare rosy, juicy, beautiful oven-baked chicken. It is also great for cooking chicken and grilled chickens.
The marinade is simply amazing! A crust forms on top, and underneath there is juicy and very tender meat! There are simply no words for how delicious it is!
- 2-3 tbsp. l. olive or vegetable oil;
- 4-5 cloves of garlic;
- 1 tsp. paprika;
- 1 tsp. dried garlic;
- 1 tsp. coriander;
- ½ tsp. thyme;
- ½ tsp. oregano;
- ¼ tsp. chili flakes;
- ¼ tsp. turmeric;
- 1-2 sprigs of rosemary, optional;
- 2-3 lemon leaves optional;
- salt and ground black pepper to taste.
Grate the garlic into a bowl, add olive oil, ground black pepper, prepared spices and salt.
Mix all the ingredients well so that the spices give out their aroma and taste as much as possible. We try to rub them thoroughly with a spoon.
Thoroughly coat the washed and prepared chicken carcass with marinade on all sides and inside.
We put a sprig of rosemary and a few lemon leaves in the belly, and fasten the legs with a skewer. We tuck the wings and leave them to marinate at room temperature for 1 hour.
If you plan to cook the chicken tomorrow, then you need to cover it with cling film and put it in the refrigerator. And so that it marinates quickly, just leave it in the room.
After this, the chicken can simply be baked on a baking sheet or in an electric grill. If you don’t have it, you can cook it on a wire rack in the oven.
Place a wire rack on a baking sheet lined with foil and place the carcass on it. The grill is needed to ensure that the chicken remains dry and does not float in the secreted juice that will drain from it. Those. it will be almost the same grill. Dry chicken will bake on all sides at the same time.
Calculate the cooking time based on the fact that a chicken weighing 1 kg is baked for about 40 minutes. If your oven is equipped with a grill, then the carcass can be placed on a spit and secured well so that it does not twist.
First 20 min. turn on the “Grill” mode, then remove it and turn on the top and bottom of the oven. So the chicken will cook for another 20 minutes, and then turn on the “Grill” again and cook for about another 15-20 minutes. In general, be sure to base it on the weight of the carcass.
The chicken turned out just great!
Just the right amount of seasonings, salt and spices! Simply delicious!
Recipe 3. Yogurt marinade
Mix the following ingredients in a deep bowl or zip bag:
- 5 tablespoons of natural yogurt (strictly without sugar or additives);
- 1 tablespoon lemon juice;
- turmeric and salt to taste.
Place meat in marinade. Leave it in the refrigerator for a couple of hours.
Bake in a non-stick pan in the oven for about 45 minutes.
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Marinade for chicken in the oven - a very quick recipe
Chicken always turns out incredibly tasty when marinated in this delicious marinade. And it always comes to the rescue when you need to cook delicious, aromatic meat with a crust without long marinating, which often takes several hours.
For 1 kg of chicken:
- 1 tsp. salt;
- ½ tsp. ground black pepper or to taste;
- 1/3 tsp. paprika;
- ¼ tsp. curry;
- 4-5 tbsp. l. vegetable oil;
- ½ lemon;
- 50 ml. ketchup;
- 3 pcs. clove of garlic.
Add salt, ground black pepper, paprika, curry, and vegetable oil to the chicken pieces. Mix everything well so that the seasonings are evenly distributed.
Pour in vegetable oil, squeeze out lemon juice.
Cut what's left of the lemon into pieces and add to the meat. Mix everything well and leave to marinate for literally 20 minutes. After this time, the chicken can be baked.
While the pieces are marinating, you can prepare a second marinade for basting. In a separate bowl, mix ketchup and garlic, passed through a press.
Place the marinated meat on a wire rack greased with vegetable oil and place in the oven. As soon as it starts to brown, take it out, grease the top and bottom with ketchup and garlic and put it back in the oven for 10 minutes.
Ruddy chicken with a fragrant crispy crust can be served with mustard sauce.
Agree, this dish is not at all embarrassing to serve on the New Year’s table!
Marinade with lemon, herbs and spices
This spicy marinade is perfect for grilled chicken breast.
For 1 kg fillet prepare:
- 100 ml olive oil;
- 1 lemon;
- a couple of cloves of garlic;
- 2 pcs. chili pepper;
- 1 tbsp. l. turmeric, cumin, coriander (ground);
- 2 tsp. curry;
- salt.
- Wash the lemon thoroughly and finely grate the yellow part of the zest. Mix with garlic, passed through a press, peeled from seeds and stalks, chopped chili. Add all seasonings and spices.
- Rub the prepared chicken chops thoroughly with the resulting mixture and let it brew under pressure for several hours. Grease the grill grate with oil, place the meat and fry for 10 minutes on each side.
Marinade for whole chicken with crust in the oven
With this marinade, the chicken turns out with a beautiful crispy golden crust and is so juicy that when cut, the juice just flows out of it.
To prepare the marinade for a 2 kg chicken you will need:
- 3 liters of water;
- 75 gr. salt;
- 30 gr. Sahara;
- 1 tsp. ground black pepper;
- 1 tsp. ground coriander;
- 1 tsp. paprika;
- 1 tsp. khmeli-suneli;
- 1 head of garlic;
- 250 ml semi-sweet wine;
- 1 tbsp. l. butter.
Pour 3 liters of cold water into a large saucepan. Add salt, sugar, ground black pepper, coriander, paprika and suneli hops. Grate a small head of garlic there on a fine grater and pour in semi-sweet wine.
Stir the marinade until the salt and sugar dissolve. In order for such a marinade to thoroughly saturate the carcass, it must be pricked frequently. This can be done using a special needle knife or simply using toothpicks or a wooden skewer.
Prick the chicken as deeply as possible on all sides. This must be done especially carefully in the area of the chest and legs, i.e. in the thickest part of the carcass.
After this, immerse the whole chicken in the marinade so that it is completely covered with it. If your chicken is small, perhaps 2 liters of marinade will be enough for you.
Cover the pan with a lid and put it in the refrigerator during the warm season, and leave it at room temperature on the table during the cold season.
The chicken should remain in this marinade from 10-12 hours to several days. Remember, the longer the chicken is in the marinade, the juicier it will be.
If a chicken weighing 2 kg is in the marinade for 1 day, then it will absorb up to 400 ml of it. Can you imagine how juicy and tender it will turn out?!
Now place the chicken on a wire rack set in a baking dish. We tuck the wings behind the back, and tie the legs with twine or chop with a wooden skewer. Lubricate the entire carcass with any oil and send it to the oven to bake.
First, set the temperature to 160° and cook it in the “Bottom Heat, Convection and Grill” mode for 1 hour. Then, increase the temperature to 170° and bake for another 10-15 minutes until golden brown.
Important! If your chicken was marinated in the refrigerator, then 2-3 hours before cooking it should be taken out so that it warms up to room temperature, and only then put in the oven.
With this method of marinating, the chicken turns out so juicy that when cutting, the juice flows from under the knife, and the skin remains thick and crispy.
Although this method of marinating chicken requires quite a long cooking time, once you taste this tender, juicy meat, you will want to cook it the same way again and again.
I usually make this kind of chicken for the New Year and all my guests are always delighted with it.
Spicy chicken marinade
Fiery recipes should also have their “special” place in your cookbook. Preparing a fiery marinade for chicken is also not at all difficult; rather, there is complexity in the ideal balance of spiciness. After all, if you are cooking for someone, it is important to consider that a person can love spicy food, but not when tears well up in his eyes. In general, what is this all for? Moreover, when cooking you always need to take into account who the dish will be served to. We offer you such an “average” recipe that will appeal to many. And you always focus on the tastes of the person you are cooking for. Well, you won’t give an allergic person a dish that contains an allergen, simply because it says so in the recipe?
