Alexander Gushchin

I can’t vouch for the taste, but it will be hot :)

Content

You can cook a whole chicken, chicken leg, or other parts in completely different ways. To do this, you don’t have to go out into nature or buy special dishes, but just make a new marinade each time. Poultry meat turns out sweet, salty, juicy, spicy - and all this only thanks to how you choose the marinade. A few simple recipes below will help you prepare not only a tasty, but also a beautiful dish, like in the photo from the cookbook.

Chicken marinade

An integral component for cooking not only chicken, but also beef or pork, is the marinade. Thanks to it, the meat becomes more tender, juicy, and generally very tasty. Poultry does not require long preparation because the meat itself is soft compared to beef or pork. Due to this, there is no need to add aggressive ingredients such as vinegar or other acids to the marinade, unless you want to give the meat a piquant taste.

You can marinate delicious chicken for any type of cooking. Kebab remains the most popular. Use any type of marinade for it. At home, chicken is fried, baked, and stewed. In this case, you can and even need to marinate the bird if you want to get a special taste.

Whatever marinade you choose, there are several rules that should be followed to prepare delicious meat:

  1. If you bought a frozen carcass or parts of the bird, then before marinating they must be defrosted naturally.
  2. The entire surface of the meat and vegetables are coated (if you plan to bake them together).
  3. You need to keep the meat in the sauce for at least 2 hours. The longer, the tastier the chicken will be, no matter how you cook it.
  4. To add sourness to the dish, you can add lemon juice or vinegar to the marinade.
  5. You can marinate meat only in enamel or glass containers. Do not use plastic or aluminum bowls for this purpose.

Since chicken meat has a neutral taste, almost any marinade is suitable for it, except for aggressive acid-based ones. Mayonnaise remains the most popular cooking method because it is sold everywhere and is inexpensive. A tasty and beautiful dish is marinated in soy sauce, honey, sweet and sour sauce, mustard, cream or tomato marinade: everyone chooses how to prepare the dish, based on preferences and the availability of ingredients on hand.

Fillet

The driest part of the carcass is its breast. This meat is also dietary and contains many proteins and nutrients. It will take the longest time to marinate chicken for frying to give the dish juiciness and tenderness in taste. To do this, use marinades with lemon juice. Brisket baked on the grill in sweet and sour sauce will turn out delicious.

Entirely

If you decide to cook the whole chicken, then apply the marinade not only on top, but also on the inside so that the meat is well soaked. You can use different sauces: sour, sweet, spicy, salty. It is most convenient to marinate the bird in a bag: spread the sauce over the entire surface of the bird, spread it inside, place the carcass in the bag and tie it. Then put it in the refrigerator for 4 hours or more.

Marinade for chicken in the oven can be made according to any recipe you like. If you want to surprise your guests or loved ones, then cook chicken in your sleeve - this tender dish will not leave anyone indifferent. You can bake meat in the oven either in foil or simply on a baking sheet or in a mold. To obtain juicy meat on a baking sheet, constantly baste during cooking with the juice that is released from the chicken.

Grilled chicken

If you are the happy owner of a grill, then you can pamper yourself with delicious chicken meat all the time. It is best to marinate chicken for grilling in soy sauce, wine, lemon juice with the addition of herbs, any spices, and garlic. Mayonnaise or sour cream will turn into fat during cooking and will not linger on the meat. A delicious marinade for grilled chicken will make the meat more tender. Properly selected spices can smooth out imperfections and highlight the advantages of the product and make the dish beautiful, as in the photo.

Chicken marinade recipes

Making marinating sauce is quite simple, you just need to have the right ingredients on hand. A huge number of different recipes will allow you to constantly change the taste of familiar chicken meat. Choose any recipe you like and use it to prepare chicken kebab, baked chicken or fried chicken.

  • Time: 10 minutes.
  • Number of servings: 6 persons.
  • Calorie content of the dish: 100 kcal/100 g.
  • Purpose: marinade.
  • Cuisine: international.
  • Difficulty: easy.

Marinate absolutely any part in soy sauce, but the most delicious wings are if you bake them in the oven or cook on the grill. Please note that in this case you need to add just a little salt, or refrain from adding salt at all. The marinade for chicken with soy sauce is itself salty, so there is a chance that you will over-salt the dish. How to prepare the sauce correctly.

Ingredients:

  • soy sauce – 200 ml;
  • mustard – 3 tsp;
  • garlic – 2 cloves;
  • parsley - a bunch;
  • hot pepper - a pinch.

Cooking method:

  1. Pass the garlic through a garlic press or finely chop.
  2. Chop the parsley and mash it with your hands.
  3. Mix soy sauce with mustard until smooth.
  4. Add garlic and pepper to the mixture.
  5. Place the chicken in a bowl, pour in the sauce, rub the mixture with your hands and leave for 2-3 hours.

  • Time: 10 minutes.
  • Number of servings: 5 persons.
  • Calorie content of the dish: 300 kcal/100 g.
  • Purpose: marinade.
  • Cuisine: Russian.
  • Difficulty: easy.

It is best to marinate chicken for baking in the oven using this recipe. You should choose high-calorie mayonnaise, and in no case homemade. To give the bird a special note of taste, you can use hops-suneli seasoning, curry, turmeric, chicken mixture, sage, chili, basil - whatever you like. If you want the poultry meat to be especially tender, leave it to marinate overnight. Afterwards, the workpiece can be cooked in the oven, on fire or fried in a frying pan.

Ingredients:

  • mayonnaise – 250 g;
  • garlic – 5 cloves;
  • onions – 1 pc.;
  • salt – 1 tsp;
  • paprika – 2 tsp;
  • seasonings or fresh herbs - to taste.

Cooking method:

  1. Pass the garlic through a garlic press.
  2. Cut the onion into rings.
  3. Mix all ingredients in a bowl.
  4. Gently spread the garlic sauce all over the meat, wrap in a bag and leave in the refrigerator overnight.

  • Time: 20 minutes.
  • Number of servings: 5 persons.
  • Calorie content of the dish: 200 kcal/100 g.
  • Purpose: marinade.
  • Cuisine: European.
  • Difficulty: easy.

Sweet meat lovers will love the honey marinade. It tastes best to bake the chicken in foil: this way it will better accept the sweetness of the honey. Before removing the dish from the oven, make several cuts in the foil and turn on the grill until a golden crust appears, as in the photo. To make it easier to spread the candied honey, melt the product in a water bath. How to cook?

Ingredients:

  • honey – 100 g;
  • mustard – 2 tsp;
  • soy sauce – 100 ml;
  • orange zest – 20 g;
  • salt - a pinch;
  • marjoram – a pinch;
  • thyme - a pinch;
  • nutmeg - a pinch;
  • pepper - to taste.

Cooking method:

  1. Mix all ingredients thoroughly and turn into a homogeneous mass.
  2. Add salt and pepper.
  3. Mix chicken meat in a bowl with this marinade and leave for 3-4 hours.

Let's be honest - if you cook chicken breast just like that, without anything or preliminary preparation, it will turn out dry and uninteresting. Fast, yeah. And convenient. But it doesn't taste good. But to make it both healthy and original, you need to work a little - conjure a marinade that will give the meat additional flavor shades and, of course, make it more tender and juicy. Do you have your own brand chicken breast marinade? If not, hurry up and look under the cat - I’ll share my ideas. However, even if you have your own proven recipe marinade for chicken fillet, look through it anyway - you will probably be hooked by something to such an extent that you will want to repeat it right away.

To overcome anger, you need to go to the nearest supermarket, choose a larger chicken and name it after the offender - for example, Vasya or Petya. When you get home, change your clothes, wash your hands, take a sharp knife and cut off Vasya and Petya whatever you want. Do you feel your anger receding? In addition, it is very effective to pick up a culinary hammer - beat the meat as hard as you can. And then put Vasya or Petya in boiling oil! That's it, there was no anger!

By the way, chicken breast marinade- the thing is quite universal: if you wish, you can prepare it for lean pork, turkey, and even, perhaps, veal. Try it, look for your ideal option and be sure to share your experience!


How to marinate chicken breast: 10 ideas from Izyuminka

1. Honey marinade for chicken breast

A subtle honey note gives a barely noticeable sweetness and incredible aroma. Mix mustard grains (a couple of tablespoons) with an equal amount of honey, add salt, pepper (chili is excellent), stir and coat the chicken breast thoroughly with the mixture. Leave for 2-10 hours and then bake or fry. Amazingly delicious!


2. Ginger marinade for chicken breast

Fans of oriental motifs in cooking will certainly appreciate this version of marinade for chicken fillet. Grate fresh ginger on a fine grater, add orange juice and zest from the same fruit, mix with salt and pour over the meat. Leave in the refrigerator for a maximum of a day, then cook as planned - in the oven or in a frying pan, a double boiler or a slow cooker.


3. Spicy marinade for chicken breast

Mix in proportions that you personally like, finely grated onion, a few cloves of garlic, 100-150 ml of lemon juice, salt and chili pepper. Once marinated, the meat will be spicy, hot and almost fiery. If you omit the pepper part, it will turn out quite good too - not so spicy and very aromatic.


4. Spicy marinade for chicken breast

You probably love herbs. So take a bag of the ones you like best, mix them with salt, rub the chicken breast, adding a couple of tablespoons of vegetable oil. Suneli hops, Italian herbs, mint, basil, rosemary - almost everything is wonderful! Just try to marinate it longer - let the meat lie in the refrigerator at least overnight, and then you can cook it. Fried - delicious!


5. Kefir marinade for chicken breast

It sounds very unexpected, but believe me, the result is excellent. The meat acquires a delicate creamy aroma, is covered with a thin crust that smells of cheese, and the inside remains juicy and soft. Mix a glass of kefir with a few cloves of garlic, add salt and pepper, and then pour the resulting mixture over the chicken breast. Leave overnight and then cook as planned. It’s great to bake this kind of meat in foil.


6. Beer marinade for chicken breast

Alcohol and the characteristic beer aroma will disappear during the cooking of chicken meat, leaving a wonderful grainy spirit and the smell of something very thick, homely, and cozy. Mix a glass of beer with salt and pepper, add a couple of cloves of garlic, a little dry parsley and, of course, cumin seeds. Pour the resulting marinade over the fillets and leave overnight or a little longer in the refrigerator. And then bake it. Or put it out. Or fry it. Everything is fine!


7. Soy marinade for chicken breast

Half a glass of soy sauce and a teaspoon of honey - mix everything, pour over the chicken fillet. There is no need to add salt - usually soy sauces are already salty enough. Simple and delicious. The longer the meat sits in this marinade, the more interesting your dinner will be. By the way, soy sauce gives chicken meat a dark color - keep it in the marinade longer, and the chicken fillet will turn completely light brown.


8. Grapefruit marinade for chicken breast

Do I need to tell you how delicious the meat can turn out if you cook it in this marinade? Of course not! Squeeze out the juice, mix it with a couple of tablespoons of balsamic (or wine) vinegar, add salt, a mixture of dry herbs from Provençal cuisine. Pour over the chicken fillet and leave in the refrigerator overnight (or better yet, a day). And bake in foil - let all the flavors remain inside the meat, it will be great!


9. Mustard marinade for chicken breast

Choose mustard depending on whether you like it spicy or mild. American sweet mustard will give the meat flavor and aroma, French mustard - piquancy and slight bitterness, classic - sharpness and brutality. Brush the chicken fillet on all sides, sprinkle with lemon juice and leave to marinate for 2-24 hours. And then you know what to do!


10. Chicken breast in wine

Yes, yes, the most ordinary wine. Well, of course, you shouldn’t take that surrogate that costs three kopecks in the shop around the corner - after all, you’ll eat this meat later, so choose a quality wine and pour it over the chicken breast. Leave for 2-10 hours and then bake in the oven - a riot of aromas is guaranteed. By the way, you can add a little herbs - rosemary and thyme go well with the fruity notes of wine.


Housewives often prefer to bake or stew poultry fillets, especially when they are watching their figure. But in order to surprise the whole family with juicy and tender meat, you need to be able to properly prepare the marinade for chicken breast, especially since almost all products can often be found in the refrigerator.

Using this method of processing meat, you will get a very beautiful, appetizingly crispy crust on juicy portions.

For 4 chicken breasts prepare:

  • 2 tbsp. l. mustard (preferably Russian), olive oil and honey;
  • 1 tbsp. l. lemon zest and juice;
  • ground pepper;
  • a little rosemary and thyme;
  • 3-4 cloves of garlic;
  • salt.

Cooking method:

  1. Place the chicken in a container and rub thoroughly with chopped garlic. In the meantime, mix all the remaining ingredients in a separate bowl. Pour the resulting mixture onto the meat and mix everything.
  2. Cover with a lid or film and leave in a cool place for at least two hours. Next, you can bake in the oven, placing the breasts on a greased sheet or wrapping them in foil first.
  3. To get a beautiful crust, pour the melted juice over the portions. If using aluminum paper or a special sleeve, 10 minutes before cooking, tear the top.
  4. Almost any side dish is suitable: salads, mashed potatoes, pasta, rice, etc.

Delicious dressing with sour cream

If you have this fermented milk product left in the refrigerator, use it to prepare chicken for baking. A light but very tasty dinner is guaranteed.

Minimum set of products:

  • fresh parsley with dill;
  • 4 tbsp. l. sour cream;
  • 2 cloves of garlic;
  • spices to taste.

Yogurt marinade for chicken breast

Another quick way to prepare meat for baking.

Ingredients:

  • 100 ml low-fat yogurt;
  • 2 tbsp. l. soy sauce;
  • 2 cloves of garlic;
  • ½ tsp each curry, basil, paprika;
  • salt and pepper mixture.
  1. The beauty of this marinade is that housewives often do not leave the chicken to soften, but start cooking right away.
  2. Prepare a baking sheet with high sides. Its size should correspond to the number of pieces. Lubricate the container with oil.
  3. Rinse the breast under running water, let the moisture flow, and place it on a baking sheet.
  4. Mix all the ingredients of the marinade in a cup and pour the mixture over the chicken. Cover it with foil, carefully securing the edges, and place it in the oven at 180 degrees for 20 minutes. Then remove the “lid” and continue the process for another 10 minutes so that the portions brown.
  5. Pour the remaining marinade into a gravy boat and serve along with the meat.
  6. If you prepare chicken for frying this way, let it sit for a while in a cool place.

With soy sauce for baking in the oven

Now let's try to make a fiery marinade for spicy lovers.

Prepare the following foods:

  • a bunch of fresh green onions;
  • a head of garlic;
  • 150 ml soy sauce;
  • 0.5 tsp. ground red pepper;
  • approximately 5 cm of ginger root.
  1. Pour the sauce into a bowl. We also place chopped garlic and ginger root here. Add pepper and finely chopped green onions. Mix the marinade thoroughly.
  2. Rub the prepared meat with the resulting mixture, put the pieces under a press and leave overnight.
  3. Brisket with soy sauce fries quite quickly.

For chicken shish kebab

If you are going on a picnic and the choice of meat for shish kebab is chicken, do not buy the semi-finished product in the store, but use this recipe. It is considered neutral and will not harm health, which cannot be said about mayonnaise, which releases carcinogens when fried.

For 1 kg of brisket we buy:

  • 100 ml mineral water;
  • favorite spices;
  • large onion;
  • head of garlic, optional;
  • salt and pepper to taste.
  1. Marinade for chicken breast kebab is prepared not to soften the meat, but only to ensure taste and preserve the delicate properties of the product.
  2. The brisket needs to be pre-washed and dried with a kitchen towel, cut into large pieces, since it takes a little time to cook.
  3. Mix all the ingredients for the sauce along with the coarsely chopped onion. Curry, saffron, and basil are often used as seasonings.
  4. Pour the sauce over the prepared meat and mix thoroughly. Let it brew for about half an hour. Salt before starting cooking.
  5. In order not to lose the juiciness of the chicken, we string the pieces on skewers close to each other.
  6. Frying time depends on the portion size and ranges from 15 to 30 minutes.

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.
  1. 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.
  2. 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 glaze for chicken breast

Honey is most often used for glaze. In this recipe, we will consider a festive version of cooking with cranberries, which will not only create a beautiful color, but also an exquisite taste.

For the marinade:

  • 100 g cranberries;
  • 1 tsp. orange zest;
  • 2 tbsp. l. brown sugar;
  • 2 cinnamon sticks;
  • 4 star anise;
  • 100 ml dry red wine;
  • 2 tbsp. l. sweet soy sauce;
  • 40 g butter.

Let's look at the step-by-step instructions:

  1. Pour wine into a saucepan, add cranberries, zest, cinnamon and star anise.
  2. Cook the mixture over medium heat for about 10 minutes.
  3. Use a fork to scoop out the seasonings. Grind the resulting mixture with a blender.
  4. Add sugar, butter and soy sauce.
  5. Bring the mixture to a boil, remove from heat and let cool slightly.
  6. Wash the chicken breast and pat dry with paper towels.
  7. Rub the portions with half of the marinade, use the rest to serve the dish.
  8. Cover the product with film and put it in the refrigerator for an hour.

Cook in a baking dish for about 30 minutes in an oven preheated to 200 degrees. These luxurious marinades can be obtained very quickly and economically!

Chicken breast is a healthy dietary meat that is recommended both for those who strive for a healthy lifestyle and for those who hope to get rid of a few extra pounds.

However, often the breast turns out too dry and tough. How to avoid this? Most chefs advise following several rules, the first of which is to use the right marinade for chicken breasts.

General principles for preparing marinade for chicken breasts

It is not advisable to add mayonnaise and other mixtures containing vinegar to it. If the marinade for barbecued chicken breasts contains a lot of acid, the meat will acquire a strong taste and be tough. In general, you don’t need to make the mixture too sour, regardless of what you decide to add: vinegar, some citrus juice or kefir.

You shouldn’t salt the marinade too generously for chicken breasts in the oven either. Salt causes the meat to quickly lose its juice and become rubbery. It is better to add salt towards the end of the marinating process, 10 - 15 minutes before baking.

If you want to get a juicy and soft dish, buy chilled, not frozen chicken, and no marinade for chicken breast kebab will save the one that has been frozen and thawed several times! Not to mention the fact that such meat can easily be poisoned. So buy the product only from a trusted store.

Using the marinade for chicken breasts, you can bake a whole chicken in the oven, but you need to marinate it much longer, it’s best to leave it overnight. But it’s better to bake chicken so that it turns out not dry, but juicy. If you like crust, you can then cut the sleeve (carefully so as not to burn yourself!) and raise the temperature.

Various spices are added to the marinade for chicken breasts. This, of course, depends on taste, but generally accepted seasoning options include the following:

  • Coriander;

You can use ready-made mixtures or make your own. Or you can prepare a marinade for chicken breast shish kebab or a baked dish, limiting yourself to just one thing. For example, thyme adds an interesting taste to a dish, and curry often appears “solo” (although it may be wrong to talk about solo in this case, because curry is a mixture of seasonings). But it’s important not to overdo it with spices, otherwise the marinade for chicken breasts in the oven will overwhelm the taste of the bird itself!

You need to marinate the breast from an hour to two; it makes no sense to keep it longer.

It will marinate faster at room temperature, but if this “room temperature” is too high, it is better to place the bowl of chicken in the refrigerator.

Make sure the chicken breast marinade completely covers the meat. If this is not the case, you need to periodically remove the bowl and stir the contents, ensuring that the chicken is completely coated with the marinade.

Recipe 1. Marinade for chicken breast kebab “Kefir”

Ingredients

    Garlic - 2 cloves (3 if small)

    Lemon - about a third of a small citrus

    Kefir 1% fat - a quarter liter

    Thyme, mint, a little black pepper

    Mustard - tablespoon

    Salt - to taste; add an hour after you start marinating the chicken

Cooking method

    Peel and finely chop the garlic, squeeze the juice out of a third of the lemon. Also peel the onion and chop very finely. Using a whisk, mix kefir with garlic and onion, then carefully stir in lemon juice, followed by mustard and black pepper. If you use fresh herbs, chop them as finely as possible, you can even chop them in a blender. If it's dry, rub it between your fingers. Then add chopped herbs to the marinade.

    Place the chicken breast in the marinade and keep in it for about an hour, turning every now and then. Then add salt, mix again and marinate the chicken for another 15 minutes.

    Bake in a sleeve or cook a shish kebab.

Recipe 2. Marinade for chicken breast in the oven with honey

Ingredients

    Honey - 4 tablespoons

    Dry spicy herbs (thyme, basil, rosemary, etc.) - 1 tablespoon

    Soy sauce - 2 spoons

    Olive or corn oil - 5-6 tablespoons

    Black pepper - to taste

    There is no need to add salt to this marinade for chicken breast - soy sauce will add saltiness

Cooking method

    Melt the honey in a water bath (put the container with honey in a saucepan with water, and place it on gas; heat, stirring the honey continuously).

    Mix the liquid honey with soy sauce, then add vegetable oil and stir well. Add dry herbs and pepper.

    Marinate the breast in this mixture for about an hour, and then bake in the sleeve. It’s a good idea to add new potatoes and pour the rest of the marinade over everything - you’ll get an exquisite dish in a somewhat oriental style.

Recipe 3. Marinade for chicken breast “Dry”

This version of the marinade for chicken breast is especially suitable for those who love the taste of the chicken itself, and not spices.

Ingredients

    Salt - spoon

    Sugar - spoon

    Vegetable oil - 2 tablespoons

Cooking method

Mix salt and sugar with butter and rub the mixture onto the chicken breast. Place under a small weight and keep it like this for about an hour, and then bake in a sleeve.

Recipe 4. Marinade for chicken breast kebab “Spicy”

Ingredients

    Vegetable oil (it is better to take olive oil) - 2 tablespoons

    Lemon - 1/2 small

    Granulated sugar - 2 large spoons

    Garlic - 4-6 medium cloves

    Ginger - a piece about three cm long

    Soy sauce - 2-3 spoons

    Lime - wedge (you can use lime juice - a full teaspoon)

    Black pepper

    If you think the sauce is not salty enough, add a little salt.

Cooking method

    Zest half a lemon, then squeeze out the juice. Pass the garlic through a press. Peel and finely chop the ginger (but it’s better not to grate it).

    Mix lemon and lime juice with soy sauce and vegetable oil, add ginger and garlic, stir, add pepper and, if you think necessary, salt. Add some lemon zest, finely chopped with scissors.

    Place the chicken breast in the marinade for an hour and a half, and then cook it in any way.

Recipe 5. Marinade for chicken breast in the oven with sour cream

Ingredients

    Sour cream - half a glass (it is better to take 20% fat)

    Mustard (you can take regular, Russian, or you can prefer some kind of refined, softer one) - a teaspoon with the top

    Dry paprika powder - teaspoon

    Garlic - 3-4 cloves

    Curry - approximately one and a half teaspoons

    Lime or lemon juice - about a teaspoon

    Any spicy herbs, to your taste, you can use an Italian or Provençal mixture - half a teaspoon

Cooking method

    Peel the garlic and pass through a garlic press.

    Add all the citrus juice drop by drop into the sour cream, then, continuing to stir with a whisk, add garlic, curry and paprika, add herbs, lightly rubbing between your fingers.

    Coat the breast or pieces of chicken breast with this marinade and keep it like this for about an hour and a half, making sure that the chicken is covered with the sauce on all sides, turning it sideways if necessary.

Recipe 6. Pineapple marinade for chicken breast

Ingredients

    Grain mustard - 1 spoon

    Regular mustard - 1 spoon

    Half a can (400 grams) of canned pineapple

    Sour cream 15 - 20% - 3 spoons

    Pepper mixture - half a teaspoon

    Onion - half a small onion

    Salt - from half to a whole teaspoon

    Apple cider vinegar - 1 spoon

Cooking method

    Peel the onion and chop it quite finely with a knife; You can also chop the onion using a grater or food processor, blender or similar device.

    Place the pineapples and syrup in a blender bowl, then grind into a liquid puree. You can, however, leave larger pieces, rather than pure puree.

    Mix sour cream with pineapple puree and mustard in a bowl with a blender or whisk. Then add the onion and pepper mixture, mix well again. And only at the end add salt and vinegar (you can do without it).

    It makes sense to continue cooking chicken breast marinated in pineapple marinade with pineapples, for example, you can bake the breast with pineapple pieces and cheese.

Recipe 7. Marinade for chicken breast in the oven “Hrenovy”

This is actually a joke name. The marinade is very tasty, it just contains horseradish. It is better to take a piece of horseradish root, but if this is not possible, ordinary horseradish in a jar will do, preferably the simplest one, without beets or cream. However, you can use them too.

Ingredients

    Horseradish - a 3-4 centimeter piece of root (or 2-3 tablespoons of ready-made horseradish from a jar)

    Sour cream 20% - half a glass

    Tomato paste - 1 spoon

    Parsley (fresh; if not, you can use dried)

    Salt - teaspoon

Cooking method

    If you use fresh horseradish root, it should be washed and peeled, and then finely grated or crushed using any suitable kitchen device.

    Finely chop the fresh parsley, crush the dried parsley with your fingers, or crush it in a mortar.

    Mix sour cream (you can use a fattier one, but less fatty is no longer advisable) with horseradish, freshly grated or from a jar, add parsley and tomato, and then salt.

    Marinate the chicken breast in this mixture for about two hours.

Recipe 8. Marinade for chicken breast kebab with white wine

One of the most exquisite and delicious marinades for chicken.

Ingredients

    Orange - 1 piece

    Lemon - half medium

    Honey - 2 - 3 tablespoons

    Ginger - a piece about 3 cm

    White table wine - ¾ glass

    Greens (dill, thyme, basil and similar fresh) - a small bunch

Cooking method

    Wash the orange very carefully with a brush. Remove the zest from it and cut it into strips of a couple of millimeters using kitchen scissors.

    Cut the lemon into thin slices.

    Melt the honey in a water bath until it becomes completely liquid.

    Wash the ginger under running water, peel and thinly slice into small slices.

    Squeeze the juice from the orange.

    Rinse the greens thoroughly, first immersing them in water and then under running water. Chop as finely as possible.

    Place honey in orange juice and mix thoroughly until smooth. Add white wine. Mix everything well again and even beat a little.

    Now you can add solid ingredients - pieces of zest and lemon, herbs.

    Mix the marinade again and immerse the chicken breast in it. Leave to marinate for at least an hour and a half.

  • Sometimes it can be difficult to chop garlic finely enough, especially young garlic. To make it easier on yourself, crush the clove by pressing flat on it with a knife.
  • It is advisable to add fat to any marinade. Corn oil is best, but you can use any other oil or sour cream, heavy cream, and so on.

    • If you don't have a sleeve, you can bake the chicken breast in sauce or in a pan covered with foil.

Here's a fresh joke: an experienced athlete knows chicken breast recipes more than an experienced chef. And it would be really funny if it weren't true. Chicken fillet is an indecently dietary thing. Per 100 g of product there is only 2 g of fat and as much as 24 g of protein - it’s delicious!

What's not a reason to enjoy a nutritious product more often? Chicken breast- a win-win option for any lunch or dinner. And when there is neither time nor desire to tinker for a long time, this is especially true. The only negative is a certain dryness of the meat. But that's if it's cooked incorrectly. What’s wrong is that it takes a long time and without marinade, which can then be turned into an amazing sauce. But there is a way out here too, write it down!

What to marinate chicken breast in

Lemon-kefir marinade with garlic

Ingredients:

  • 2 teeth garlic
  • 1 tbsp. l. lemon juice
  • 250 ml kefir 1% fat
  • 0.5 onions
  • black pepper to taste
  • 1 tbsp. l. thyme
  • 1 tbsp. l. mustard

Preparation:

  1. Peel the onion and garlic and chop. Add thyme, mustard, black pepper, grind thoroughly. Pour in lemon juice and kefir, stir.
  2. Pour the resulting marinade over the fillet and leave for an hour. You can salt the meat before starting cooking.

Honey marinade with soy sauce

Ingredients:

  • 4 tbsp. l. honey
  • 2 tbsp. l. soy sauce
  • 5–6 tbsp. l. olive oil
  • 0.5 tsp. black pepper
  • 1 tbsp. l. mixture of dry herbs (thyme, basil, oregano)

Preparation:

  1. Mix liquid honey with soy sauce, add herbs, black pepper, pour in oil.
  2. Marinate the meat for an hour; there is no need to salt the product. The breast will taste best if you bake it in a sleeve with potatoes.

Ginger-lemon marinade with soy sauce

Ingredients:

  • 2 tbsp. l. olive oil
  • 1 tbsp. l. lemon juice
  • 1 tsp. lemon zest
  • 2 tbsp. l. Sahara
  • 4–6 teeth garlic
  • 1 tsp. grated ginger root
  • 2–3 tbsp. l. soy sauce
  • ground black pepper to taste

Preparation:

  1. Mix all the dry ingredients, add grated ginger, lemon zest, and pressed garlic. Mash the mixture thoroughly with a fork. Add liquid ingredients, stir.
  2. Marinate the breast for 1-2 hours, then bake whole or fry in pieces.

Spicy marinade with sour cream

Ingredients:

  • 100 ml sour cream with a fat content of 20–22%
  • 2 tsp. Dijon mustard
  • 1 tsp. paprika
  • 2 teeth garlic
  • 1 tsp. curry powder

Preparation:

  1. Pass the garlic through a press, add paprika, curry, mustard and sour cream. Mix everything thoroughly.
  2. Coat the fillet with a thick marinade, leave for 2 hours, then bake in a sleeve or on the grill. Salt 5 minutes before the end of cooking.

Wine-honey with orange juice

Ingredients:

  • 1 orange
  • 2–3 tbsp. l. honey
  • 1 tsp. grated ginger root
  • 100 ml dry white wine
  • 1 tbsp. l. lemon juice
  • 1 tbsp. l. mixture of dried thyme and basil

Preparation:

  1. Wash the orange thoroughly, remove the zest and squeeze out the juice. Mix both zest and orange juice with liquid honey, add ginger, dry herbs, and lemon juice. Pour in the wine and stir.
  2. Immerse the fillet in the marinade for 1.5–2 hours.

Some more general tips for cooking chicken breast:

  • Do not add mayonnaise or vinegar to the marinade. Mayonnaise is a sauce for cold appetizers and salads; it is not suitable for baking. Vinegar is aggressively acidic and will dry out the breast even more.
  • Do not add salt to the marinade; it draws moisture from the meat. Salt closer to the end of the heat treatment.
  • Nothing can save the product if the meat has already been frozen and thawed several times. Find a specialty store that offers fresh, refrigerated product.