Marinate chopped chicken breast. Chicken Breast Marinade - Best Recipes and Ideas

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 do not have to go out into nature or buy special dishes, but only make a new marinade each time. Poultry meat turns out sweet, salty, juicy, spicy - and all this is only due to how you approach the choice of marinade. A few simple recipes below will help you prepare not only a tasty, but also a beautiful dish, as in the photo from the cookbook.

marinade for chicken

An integral component for cooking not only chicken, but also beef or pork is the marinade. Thanks to him, the meat becomes more tender, juicy, in general, very tasty. Poultry does not require long preparation, because the meat itself is soft when compared with beef or pork. Due to this, aggressive ingredients such as vinegar or other acids do not need to be added to the marinade, unless you want to spice up the meat in taste.

You can marinate chicken deliciously for any type of cooking. The most popular is barbecue. For it, use any kind of marinade. At home, the chicken is fried, baked, stewed. In this case, pickling the bird is also possible and even necessary if you want to get a special taste.

Whatever marinade you choose, there are a few rules that you should follow to cook delicious meat:

1. If you bought a frozen carcass or parts of a bird, then before pickling, they must be thawed naturally.
2. The entire surface of the meat and vegetables are smeared (if you plan to bake them together).
3. Keep the meat under 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 table vinegar to the marinade.
5. You can marinate meat only in enameled or glassware. 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 dish marinated in soy sauce, honey, sweet and sour sauce, mustard, cream or tomato marinade turns out to be tasty and beautiful: everyone chooses how to cook the dish, based on preferences and the availability of ingredients at hand.

Fillet

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

Whole

If you decide to cook the whole chicken, then apply the marinade not only from above, but also from the inside, so that the meat is well saturated. 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 a bag and tie it. Then refrigerate for 4 hours or more.

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

Grilled chicken

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

Chicken Marinade Recipes

Preparing the sauce for pickling 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 chicken meat that is familiar to everyone. Choose any recipe you like and use it to cook chicken skewers, baked chicken or fried in a pan.

• 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 wings are the most delicious if they are baked in the oven or cooked on the grill. Please note that in this case you need to add salt either very slightly, or refrain from adding salt at all. The chicken marinade with soy sauce is salty itself, so there is a chance that you will oversalt 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 with your hands.
3. Mix soy sauce with mustard until smooth.
4. Add garlic and pepper to the mixture.
5. Put the chicken in a bowl, pour over the sauce, rub the mixture with your hands and leave for 2-3 hours.

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

Marinating chicken for baking in the oven is best according to this recipe. Mayonnaise should be chosen high-calorie, by no means homemade. To give the bird a special touch in taste, you can use suneli hops seasoning, curry, turmeric, chicken mix, sage, chili, basil - whatever you like. If you want the poultry meat to be especially tender, then leave it to marinate overnight. After the workpiece can be cooked in the oven, over a fire or fried in a 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. Onion cut into rings.
3. Mix all ingredients in a bowl.
4. Gently spread the garlic sauce all over the meat, wrap in a plastic bag and refrigerate overnight.

• Time: 20 minutes.
• 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 is best to bake chicken in foil: this way it will better accept the sweetness of honey. Before removing the dish from the oven, make a few cuts in the foil and turn on the grill so that a golden crust appears, as in the photo. To make it easier to spread candied honey, melt the product in a water bath. How to cook?

Ingredients:

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

Cooking method:

1. Mix all the 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 and preliminary preparation, it will turn out dry and uninteresting. Fast, yeah. And convenient. But tasteless. But in order to be both useful and original, you need to work a little - to conjure over the marinade, which will give the meat additional flavors and, of course, make it more tender and juicy. Do you have your own brand chicken breast marinade? If not, hurry up to look under the cut - I will share my ideas. However, even if you have your own proven recipe marinade for chicken, look it over anyway - for sure, something will hook you to such an extent that you want to repeat it right away right away.

To overcome anger, you need to go to the nearest supermarket, choose a bigger chicken and call it the name of the offender - for example, Vasya or Petya. When you get home, change your clothes, wash your hands, take a sharp knife and cut off everything you want for Vasya and Petya. Do you feel the anger subside? In addition, it is very effective to pick up a culinary mallet - beat the meat as hard as you can. And then lower Vasya or Petya into boiling oil! Everything, there was no anger!

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

How to marinate chicken breast: 10 ideas from Raisins

1. Honey marinade for chicken breast

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

2. Ginger Chicken Breast Marinade

Fans of oriental motifs in cooking will certainly appreciate this marinade for chicken fillet. Grate fresh ginger on a fine grater, add orange juice and zest taken 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, double boiler or 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. Marinated, the meat will be piquantly spicy, hot and almost fiery. If you omit the moment with pepper, it will turn out not bad either - not so spicy and very fragrant.

4. Spicy marinade for chicken breast

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

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 gives off cheese, and inside remains juicy and soft. Mix a glass of kefir with a few cloves of garlic, add salt and pepper, and then pour the chicken breast with the resulting mixture. Leave overnight and then cook as planned. It is very cool to bake such meat in foil.

6. Beer marinade for chicken breast

Alcohol and the characteristic beer aroma will disappear during the cooking of chicken meat, and a wonderful bread spirit and the smell of something very thick, homely, and cozy will remain. Mix a glass of beer with salt, pepper, a couple of cloves of garlic, a little dry parsley and, of course, cumin seeds. Pour the fillet with the resulting marinade, leave overnight or a little more in the refrigerator. And then bake. Or simmer. Or fry. 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. You do not need to add salt - soy sauces are usually quite salty already. Simple and appetizing. The longer the meat lies in such a marinade, the more interesting your dinner will be. By the way, soy sauce gives chicken meat a dark color - hold it in the marinade longer, and the chicken fillet will turn completely light brown.

8. Grapefruit Chicken Breast Marinade

Need to tell how delicious 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 of Provencal cuisine. Pour the chicken fillet, leave in the refrigerator for the night (or better - a day). And bake in foil - let all the flavors stay inside the meat, it will be great!

9. Mustard Chicken Breast Marinade

Choose mustard depending on whether you like it spicier or softer. American sweet mustard will give the meat a taste and aroma, French - piquancy and light bitterness, classic - sharpness and brutality. Lubricate the chicken fillet on all sides, at the same time pour over the 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 common wine. Well, of course, you shouldn’t take that surrogate that costs three kopecks in a shop around the corner - after all, you will eat this meat later, so choose high-quality wine, fill it with chicken breast. Leave for 2-10 hours, and then bake in the oven - you are guaranteed a riot of flavors. By the way, you can add a little bit of herbs - rosemary and thyme are well combined with fruity wine notes.

Chicken breast is one of the toughest parts of a chicken. Even experienced chefs rarely express a desire to cook such meat, since it contains almost no fat, which is why it becomes dry after cooking.

However, this delicious meat should not be written off.
Nutritionists assure that chicken breast is the most healthy and low-calorie meat. It contains many vitamins, including substances involved in the body's production of serotonin, the "happy" hormone. In addition, chicken breast contains a lot of protein - as much as 18 grams per serving, and the nutritional value usually does not exceed 100 kcal.

There are many variations of cooking chicken breast: they make salads, casseroles with it, and even prepare a dish loved by many - Kiev cutlets. But still the simplest and most popular way of cooking remains baking in its pure form.

Picking a marinade

By itself, the chicken breast has a neutral taste that can be interrupted by any seasonings and sauces. However, a marinade that overrides the true taste of the meat will not be suitable.

The marinade should combine many combinations of taste, and most importantly, be in harmony with the meat.
If we talk specifically about chicken breast, then the marinade should perform another function - to soften the meat.

As mentioned above, chicken breast contains a small amount of fat, which is why when cooked, water evaporates from it and the meat becomes dry. To avoid this, the marinade in which the chicken will be marinated must combine a fatty component. Most often, mayonnaise or sour cream plays its role, but there are more original marinades that help preserve moisture.

Below we will analyze the most popular and delicious marinades, which are suitable for cooking both on a fire in the form of a barbecue, and for baking in an oven.

Chicken breast skewers - an exotic and delicious marinade with pineapple

An unsuccessfully cooked chicken breast will be tough due to the fact that there are no particles of fat between its fibers.
Perfectly soften the meat will help ... pineapple!

This exotic fruit is famous for softening tough protein fibers, which makes meat softer.
In addition, pineapple juice will give the meat a sweet and sour flavor that gourmets will appreciate.

The exact recipe for this unusual marinade is presented below:

• Chicken fillet - 1.5 kg
• Pineapple - 300 gr
• Hot paprika - 0.5-1 tsp
• Salt pepper

Cooking:

1. Finely chop the pineapple and dip the pieces of meat into it. Top with salt, pepper, and paprika to spice up the dish. Mix with your hands.
2. Leave the meat in the marinade for half an hour, no more, otherwise the meat will turn into porridge.
3. Put the meat on skewers and fry like a regular barbecue.

If there is no pineapple on hand, feel free to replace it with kiwi. The recipe, the cooking process and the exposure time in the marinade do not change.

Marinade for chicken breast in the oven

The ingredients for the marinade will differ from the ingredients for cooking on the fire, since the method of cooking in the oven is slightly different: the meat is in a closed space, the temperature is different, there is no difference in temperature, unlike cooking on the street.

Soy sauce will help retain moisture in the meat. The large amount of salt it contains combines with water to create a jelly-like substance. This does not affect the taste of meat, but it makes it juicier.

Marinade recipe:

• Chicken meat - 1 kg
• Soy sauce - 100 ml
• French mustard (grained) - 50 gr
• Garlic clove - 2 pcs

Cooking process:

1. Mix sauce and mustard. Crush the garlic clove and add to the mixture. Stir and dip the meat into the marinade. Leave for 6-12 hours.
2. Then put in the oven and detect 40-50 minutes. The temperature should be 180-190 degrees.
3. The advantage of this marinade is that the meat can be stored in it for two days. At the same time, the taste will not be overly saturated. The meat will “take in” everything you need, and at the same time it will not deteriorate.

In the last stages of cooking, you can sprinkle the meat with cheese, which will create a delicious and crispy cheese crust. For connoisseurs of special cuisine, meat can be sprinkled with sesame seeds.

Exquisite marinade option

The unusualness of this marinade is given by tomato paste. Tomatoes also contain acid, which also softens meat, but more gently than kiwi and pineapple. Therefore, meat can also be left in it for a long time.

• Chicken breast - 1 kg
• Tomato paste - 100 gr
• Tomatoes - 200 gr
• Onion - 2 pcs
• Mineral water - 500 ml
• Salt, pepper - adjust to your taste

Cooking method:

1. Scald the tomatoes with boiling water and then immerse in cold water so that the skin can be easily removed.
2. Finely chop the onion into even squares, mix with tomato paste and chopped tomatoes.
3. Add salt and pepper, mineral water, mix.
4. Lubricate a piece of meat with the prepared marinade and put it in a bag with it. Leave the meat in a cool room for at least 5-6 hours.
5. Preheat the oven to 190 degrees and set for 50-60 minutes.

To create a crust at the end of cooking, increase the temperature in the oven by 20-30 degrees and open the baking bag or foil.

If time is short and the meat did not stand in the marinade for at least 5 hours, then during cooking it may dry out. To prevent this from happening, put the chicken meat in a roasting sleeve or, if it is not found, wrap it in foil. This will "seal" the juices, leaving the meat juicy and flavorful.

A simple and delicious marinade for chicken barbecue in the oven

If time is short, guests are on the doorstep, and only chicken breast remains from the meat in the refrigerator, you should not worry. There is a special delicious marinade recipe that allows you to quickly cook chicken skewers, which allows you to create a complete delicious dish in one hour.

Marinating chicken skewers! We need the following ingredients:

• Defrosted chicken fillet - 1.5-2 kg
• Mayonnaise or very fatty sour cream - 200 gr
• Garlic - 4 cloves
• Pepper and salt to taste

Let's start cooking:

1. Crush the garlic in a garlic press (you can cut it into small squares with a sharp leg), stir it into mayonnaise or sour cream (you can use a 50:50 or 60:40 ratio, depending on taste). Add pepper and salt.
2. Attention: do not oversalt, because mayonnaise itself contains a large amount of salt.
3. Mix marinade with meat and leave for 10-15 minutes.
4. Put the meat on skewers or place in a roasting bag and place in the oven for 40 minutes. The temperature of the oven should be 180-190 degrees (depending on the size of the piece. Small parts always cook faster).

Breast in the oven according to a diet recipe

Since chicken breast is a dietary meat, a special, low-calorie marinade can be used to preserve its benefits.
The role of the “softening” component is lactic acid, which, like any acid, softens the structure of the meat.

Constituent components:

• Chicken breast - 1-1.5 kg
• Yogurt or kefir - 1 liter
• Salt, basil - to taste

Cooking:

1. Leave the chicken in yogurt or kefir for a day, without forgetting to add seasonings to it.
2. Remove from marinade and wrap in foil. Put in the oven, preheated to 180 degrees for 40-50 minutes.
3. Tip: if desired, cut fresh vegetables (eggplant, zucchini, tomato) into the foil for the chicken. During cooking, they will have time to soak in the juice from the meat and acquire an extraordinary taste and aroma, while retaining their benefits.
4. Baked chicken breast combined with vegetables is a complete dish for a healthy diet.

Baked chicken breast in pineapple juice

Chicken with pineapple is a classic combination, but not everyone knows that pineapple is not only a great addition, but also a great marinade option that allows you to leave the meat soft even after baking.

Recipe:

• Chicken breast - 1 kg
• Pineapple juice - 1 liter
• Salt and other spices - be guided by your taste

Cooking:

1. Cut the chicken breast into medium-sized pieces and dip in the juice. Keep the chicken in it for 10-16 hours. During this time, the acid will soften the meat fibers, which will make the meat softer.
2. After this time, it is necessary to get the meat, grease it with salt, spices and cook in any convenient way.

Frozen and then thawed meat loses its elasticity, which makes it tough. If you want the meat to remain tender, do not freeze it. But remember that raw meat is stored in the refrigerator for only a day.

If it was not possible to avoid freezing, then the meat should be thawed not at room conditions or in a pot of water, but in the refrigerator. Yes, it's slow, but it will make the freeze-thaw process "least noticeable" for the meat.

Basic principles and secrets of cooking, storing and consuming meat

1. The basic principle of searching for a marinade is the choice of ingredients that contain acid. It softens the meat, weakens the fibers. However, you should not use acetic acid. It negatively affects the structure and taste of meat, "tans" it. There are situations when meat needs to be marinated quickly. Indeed, in such cases, vinegar can be used, but not much. In this case, the meat is marinated for no more than 10-15 minutes.
2. You can use another, less sophisticated way, which consists in conserving water with salt. Soy sauce is suitable for this, and mustard “helps” it to help “open” the fibers. The above recipe uses Dijon mustard because it is not as spicy and has an original taste that is different from regular mustard.
3. Spices, seasonings can be chosen independently. The main thing is that they do not “conflict” with the main ingredients of the marinade, and also do not overlap the main taste of meat, but harmoniously complement it.
4. If there are doubts about maintaining the softness of the meat, then you can play it safe by using additional attributes in the form of foil and a baking sleeve. At the same time, at the end of cooking, you can make an incision or slightly open the foil to create a delicious crisp.
5. The average cooking time for medium cuts of meat is 50-60 minutes, however this time may vary depending on the size of the cuts. Small ones cook faster, larger ones slower. In this case, the meat should be perfectly defrosted, without frozen parts.
6. The cooking temperature in the oven ranges from 180 to 200 degrees, but it is best to set the temperature in the range from 180 to 190 degrees.
7. You can consume meat both in whole form and in the form of salads, served with sauces. Sour cream-garlic sauce, to which green onions are added, goes especially well with chicken. It "refreshes" the taste.
8. Ready meat is stored for 3-4 days. If the meat was baked with vegetables, then its shelf life is reduced to 2-3 days. Therefore, it is so important to store the finished piece of meat separately from other components.
9. You can consume the finished product either cold or hot. When reheating, to maintain the original appearance, taste and texture, a little water can be added to the meat so as not to dry it out.

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Marinated chicken breast recipe.

This wonderful marinated chicken breast recipe is from a Russian lady who visits Italy very often. I use it quite often because the recipe is very practical and convenient for home use and especially for busy housewives. By the way, I marinate not only chicken, but pork too.

Ingredients:

• poultry meat (breast, legs, wings)
• pork

For marinade:

• vegetable oil
• garlic
• spices (turmeric, paprika)
• spices
• acidic liquid (wine, brine, vinegar, lemon juice)
• sugar
• ground black pepper.

How to marinate chicken breast

1. Preparing meat for marinating.

Take 2 medium chicken breasts, remove the skin and cut in half.

Cut each into sticks. Usually we get them, of course, different. But we must try to ensure that the bars are as uniform as possible - for more uniform further impregnation.

2. Preparation of the marinade.

- vegetable oil (ideally: olive-sunflower mixture) pour into a 1 - liter jar by 2 - 3 cm.
- preparation of an acidic liquid: any dry white wine, lemon juice, marinade from pickled cucumbers / tomato / assorted will do. In extreme cases, you can use mineral water + lemon juice / vinegar. Now pour this acidic liquid about 1 cm more. You will get almost a marinade in a ratio of 2: 1, the volume is about 200 ml.
- add your favorite herbs and chopped garlic 2-4 cloves.
- add 1/2 tsp each: turmeric, salt, sugar, ground black pepper, (and I also add my favorite dried paprika for color). And we also love spicier, and also fresh hot peppers such as sweet cherries, paprika, chili or just dry from the bag. At this stage, you need to taste the marinade and add what is missing.
Now you need to close the jar with the marinade with a lid and shake it several times. As a result, from all the components we should get an emulsion.

3. Marinating meat.

Put the chopped meat in a jar. If the meat was not covered with marinade, then you can add more vegetable oil.

Now you need to put the jar in the refrigerator, you can turn the lid down, and occasionally shake it occasionally. Marinated chicken breast can be cooked in 2-3 hours. And meat can be stored in such a marinade for up to 4 - 5 days.

Photo of marinated chicken breast

I usually use such marinated breast meat in salads. To do this, you need a little, just a few minutes, fry in a dry frying pan with the lid closed and you're done!

Chicken meat becomes incredibly tasty if it is pre-processed correctly. A quality chicken breast marinade is the most important ingredient in creating a tender and appetizing dish. There are many variations of the best compositions: sweet, spicy, dietary and even spicy. A properly pickled breast will not leave indifferent the most demanding connoisseur of such dishes.

This version of the marinade will give the breast juiciness and an unusual taste. The best soy sauce should be made without dyes and flavors. You should also avoid too dark soy sauce.

Required products:

• 100 ml soy sauce;
• 2 garlic cloves;
• a pinch of paprika;
• half a spoon of balsamic vinegar;
• half a lemon;
• 1 st. l. corn oil;
• spices to taste.

Cooking:

1. Finely mince or grate the garlic.
2. Pour soy sauce into a deep bowl.
3. Add minced garlic and balsamic vinegar to it. Mix everything well.
4. Squeeze the juice of half a lemon into the resulting composition, and add oil.
5. Pour spices into the resulting composition and carefully combine the components of the marinade.
6. Leave the mixture to infuse for 30 minutes.

Soaking chicken breast in this sauce should be no longer than 4 hours, so as not to get too rich taste.

Honey mustard sauce

Honey mustard sauce for marinating chicken fillet is prepared very quickly. Despite this, the chicken is very soft, fragrant and slightly sweet. Honey should not be taken too thick, and mustard - without grains.

Compound:

• 2 tbsp. l. honey;
• 2 tbsp. l. mustard
• 5 g seasoning for chicken;
• 1 clove of garlic;
• vegetable oil.

Cooking process:

1. Pass the garlic through a garlic press.
2. Melt honey in a water bath. You should not take too thick honey - it will be inconvenient to handle such a sauce.
3. Combine honey, mustard and garlic in a small bowl. Stir until a homogeneous mass is formed.
4. Add seasoning and olive oil. Stir.

The sauce should be evenly applied to the breast on all sides and let it brew for 1-2 hours. Honey-mustard sauce is best prepared at one time: during storage, it will thicken and become inconvenient to use.

Cooking with yogurt

Yogurt-based dietary breast marinade is a great option for those who care about their health and figure. Minimum ingredients, maximum taste.

We will need:

• 250 ml natural yogurt;
• 100 ml of mineral sparkling water;
• garlic clove;
• olive oil;
• spices to taste.

Cooking:

1. Chop the garlic very finely.
2. Add mineral water, chopped garlic and spices to yogurt. A fermented milk product should be taken without fruit additives and with a fat content of at least 3%.
3. For better soaking, the meat in this marinade should be left overnight. The minimum time is two hours. To make the sliced ​​portions marinate faster, place them under the weight.

This sauce should only be stored in the refrigerator.

The most delicious marinade for chicken skewers

Kefir marinade is great for frying chicken skewers. This composition softens the fibers, makes the chicken juicy and soft. Marinade for chicken breast barbecue is best made from fatty kefir; for barbecue from thighs and drumsticks, it is recommended to use a low-fat product.

Compound:

• 500 ml of kefir;
• 3 onion heads;
• 1 lemon;
• 10 g of garlic;
• dried dill;
• spices hops-suneli.

Procedure:

1. Onion cut into rings or half rings.
2. Divide the garlic into pieces.
3. Wash the lemon and squeeze the juice out of it.
4. Add spices, onion, garlic, greens, and lemon juice to kefir. Thoroughly mix the composition.

The best result can be obtained if marinated in the resulting sauce for about 10-12 hours.

Delicate sour cream sauce

From a gentle sour cream sauce, you can make an excellent gravy for any side dish. It is necessary to prepare such a sauce together with a meat dish, for example, with chicken fillet. The dish is easy to prepare, the resulting food is suitable for baby food.

Ingredients:

• 250 ml sour cream;
• garlic clove;
• 1 st. a spoonful of flour;
• 50 g butter;
• 100 ml of water;
• salt and spices to taste.

Cooking:

1. Cut the chicken fillet into small pieces.
2. Heat the pan and fry the pieces over medium heat for 10 minutes. Add spices.
3. Chop the garlic, add it to the pan, add sour cream and water, mix thoroughly and salt. Simmer over low heat for 30 minutes.
4. If necessary, add a little water to make the sauce runny. Place the butter and flour here, continue cooking, breaking up the lumps that appear.
5. Simmer for another 10 minutes, stirring occasionally.

marinade frosting recipe

An unusual variant of marinade-glaze is a recipe with dark beer. You can leave the skin on the chicken breast: thanks to the marinade, it will turn out crispy and very beautiful.

Ingredients:

• 1 glass of dark beer;
• 50 ml soy sauce;
• 1 st. l. honey;
• 1 clove of garlic;
• spices to taste.

Cooking:

1. Boil the beer in a small saucepan and reduce to about half of the liquid composition.
2. Add soy sauce and honey, stir the mixture. Liquid honey is better for the sauce. If you use thick honey, melt it in a water bath and add a spoonful of vegetable oil.
3. Mince the garlic and add to the marinade.
4. Pour spices, mix the composition until smooth.

Spices such as paprika and black pepper go well with beer marinade. Leave the meat in the marinade-glaze for 4-12 hours.

Orange marinade for chicken breast

Using orange juice and zest to marinate chicken, you can achieve a very refined taste of the resulting dish. Such a dish will be an excellent decoration of the festive table. To avoid negative chemical reactions, do not use aluminum utensils for the marinade.

Ingredients:

• 0.5 kg of oranges;
• 2 cloves of garlic;
• 20 g ginger or ginger seasoning;
• spices to taste.

Cooking:

1. To make the marinade, you need to thoroughly rinse the oranges. Grind the zest on a grater or in a mill, squeeze the juice out of the pulp.
2. Rub the garlic on a grater.
3. Finely chop the ginger.
4. Mix juice and zest, garlic, spices and ginger. Let it brew for 20 minutes.

In an orange marinade, meat can be kept for half an hour so that it acquires a bright and original taste.

With lemon, herbs and spices

This marinade is great for grilled chicken breast. You can use any spices and herbs. The most aromatic sauce is obtained with the addition of rosemary, marjoram, basil and black pepper. The lemon and spice marinade ingredients are best applied directly to the meat rather than cooked in a separate bowl.

Required products:

• 2 lemons;
• 1 st. l. vegetable oil;
• 1 tsp marjoram;
• 1 tsp basilica;
• a mixture of dry herbs to taste;
• chili pepper to taste.

Cooking:

1. Rub meat with spices and herbs.
2. Mash the lemon with your hands, roll it slightly on the table to extract the juice. Squeeze the juice over the meat and leave to marinate for 1-2 hours.
3. Lubricate the infused meat with vegetable oil and salt.
4. Drizzle with remaining lemon juice while baking.

When preparing marinades for chicken, you should not salt the composition, otherwise the dish will not be juicy enough. Do not marinate frozen meat and do not add vinegar to the marinade: it will make the chicken tough. If you follow the simple rules and recommendations presented, the chicken breast will turn out juicy, fragrant and tasty. Using different marinades, you can cook a variety of dishes with new and interesting flavors.