Marinade for chicken. A variety of marinade recipes for chicken in the oven

Whole chicken in the oven: preparation

The first thing to do is to carefully examine the chicken in order to immediately detect if feathers suddenly remain on it. Usually they are on wings and legs. Remove them, and then grind the bird over a gas burner so that no fine fluff remains.

Remove all the innards from the chicken and the skin from its neck. Chicken butt is also best cut out, as is the fat surrounding it. It is important to do this because it can give the bird not the most pleasant smell and taste.

Marinade for chicken in the oven - the beauty of marinades

Often chicken is baked only by rubbing it with herbs, pepper, salt or special seasonings for it. Marinades are usually used either by advanced chefs or on special occasions. This cooking method, with the right approach, guarantees juicy and tender meat at the end, so you should marinate the chicken before baking every time! By alternating different marinades, each time you can put on the table a new dish with an original taste. Below are the ingredients needed for several types of marinade.

1. 2 teaspoons of sugar;
2. 1 teaspoon of salt;
3. juice of half a lemon;
4. juice of one lime;

1. 1 teaspoon of salt;
2. juice of one lemon;
3. 1 tablespoon of olive oil;
4. 1/2 teaspoon ground black pepper.

1. 1 tablespoon of mustard;
2. 1 glass of dry white wine;
3. 1 teaspoon of salt;
4. 1 tablespoon of olive oil;
5. 1/2 teaspoon ground black pepper.

1. three to four cloves of garlic;
2. juice of half a lemon;
3. 2 teaspoons of salt;
4. 1 teaspoon ground black pepper.

marinating chicken

Marinate the chicken for at least an hour, and as a maximum - a day. If you don't have much time to marinate, let the chicken rest on the counter at room temperature. If you are going to pickle it for a long time, put it in the refrigerator. With a small amount of marinade, it is sometimes better to turn the chicken over. Also stuff it well with garlic cloves.

Chicken stuffing

Pat the bird dry with paper towels before stuffing it. It is better not to add bread, couscous or rice as a filling, because due to the fact that they absorb juices, the meat is not very juicy. You can put an orange, apple, carrot, pear, celery or lemon in the chicken, as well as parsley sprigs, bay leaves, thyme or rosemary. Citrus fruits are great at removing excess fat from chicken and adding a fresh flavor (see How to Stuff Chicken with Lemon). Fruits and vegetables are unlikely to be tasty, so they can be thrown away right away, but they will release steam during baking, so the chicken meat will come out very juicy. I repeat once again: vegetables stuffed inside the chicken are NOT eaten.

There is a wonderful recipe for Chicken Stuffed Liver (here is the recipe).

Whole chicken in the oven and chicken marinade in the oven

Vegetable pillow for chicken

Various vegetables can be laid out on a baking sheet:

It looks just great, and you can (and should) serve it directly with a vegetable side dish on the table. Unlike vegetables stuffed with chicken, these vegetables are edible and very tasty.

Roast chicken

Whole chicken is best baked in the oven at 205°C. For a typical bird weighing about 1.5 kg, it will take about 70-80 minutes in the oven. In some cases, this time may be a little more than necessary, so check that the bird does not burn. In the second half of this time, pour over the chicken with the juices collected from the bottom of the dish, this will help to obtain an even golden crust.

After removing the bird from the oven, do not cut it immediately, but cover it first and let it stand for ten minutes. By the way, the most tender chicken will turn out if you bake it in a glass dish a little larger than the bird itself. So it will be baked as if "in its own juice".

Baking a side dish with chicken

It will be very convenient to bake the chicken right away with a side dish for it, such as vegetables, fruits and root vegetables. Well suited in this case, zucchini, potatoes, carrots, onions, turnips, pears, apples and garlic cloves. Zucchini with onions, carrots with turnips and potatoes, as well as apples and pears with sweet potatoes will be best combined. Choose according to your taste and preferences of household members.

Cut vegetables and fruits into medium-sized pieces, sprinkle with pepper, dried herbs and salt, drizzle with olive oil, mix and arrange in a dish. Lay the chicken directly on the vegetables or between them. When you pour the juice over the chicken, stir the side dish occasionally. When the dish is ready, you will have a complete dinner for the whole family.

Gorgeous orange chicken in a sweet marinade

The chicken is first smeared with salt and pepper, then stuffed with garlic, pre-cut into pieces (we start over the entire surface of the chicken).

Rub the orange peel on the inside of the chicken.

For the filling, seedless grapes (300 grams) are mixed with 75 g of butter and fill the chicken with the filling. To prevent the filling from leaking out of the chicken, pinch with toothpicks.

The very last, grease the chicken carcass with butter and put in the oven.

In the oven, the chicken should be fried for 1 hour at a temperature of 200 degrees.

While the chicken is fried, prepare the sweet marinade:

• squeeze juice from 1/2 grapefruit
• second half of grapefruit cut into slices
• squeeze juice from 1 orange
• second orange cut into slices
• cut the remaining grapes in half

Now we mix everything, add honey and put on fire so that everything melts well and mixes. This sweet caramel gravy needs to be watered periodically (3-4 times).

Fantastic flavor, delicious chicken.

vkusneedoma.ru

MARINADES AND BAKING WHOLE CHICKEN.

All housewives have dishes in their everyday home menu that they cook from time to time when they don’t want to come up with something original. One of these dishes was the whole baked chicken in the oven for all of us. This is a win-win option, since few people do not like the amazing chicken aroma and taste, although there is nothing exotic in this bird. Both adults and children will be happy with the chicken cooked by mom. You still have to try, because the poultry meat should turn out juicy and ruddy, and not dry and raw at the bones.

1 tablespoon of olive oil;

2 teaspoons of sugar;

1 teaspoon of salt;

5-7 cloves of garlic, which must be passed through the press;

juice of half a lemon;

2 tablespoons of soy sauce;

a piece about 4 cm in size of fresh ginger root;

juice of one lime;

1/2 teaspoon ground black pepper.

1 teaspoon of salt;

1/2 teaspoon dried rosemary;

juice of one lemon;

1 tablespoon of olive oil;

1/2 teaspoon ground black pepper.

1 tablespoon apple cider or wine vinegar;

1 tablespoon of mustard;

1 glass of dry white wine;

1 teaspoon of salt;

1 tablespoon of olive oil;

1/2 teaspoon ground black pepper.

three to four cloves of garlic;

2 cups fat-free kefir;

juice of half a lemon;

half a medium-sized onion;

1/2 teaspoon dried thyme;

2 teaspoons of salt;

1 tablespoon hot sauce (Tabasco, for example);

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Tender chicken marinated in the oven: a step-by-step cooking recipe with a photo

The most affordable and easy-to-cook meat is chicken. It is also good because it leaves a huge scope for culinary imagination and creativity. And a special freedom is observed when a person plans to have a marinated chicken in the oven for dinner. Fillings for poultry can be made from almost any component. And each option absolutely guarantees a successful result - a juicy, fragrant and extremely tasty table decoration.

Any housewife, even without knowing the exact recipe, will build a marinade for chicken with mayonnaise. However, just smearing a bird with it is not very interesting, although in the end it will not deceive anyone's expectations. Therefore, we suggest that all cooks try out this composition: push a medium-sized garlic head through a press, squeeze lemon into garlic, pour a glass of low-fat mayonnaise and a spoonful of not spicy, but spicy mustard. The marinade is salted, peppered and flavored with crushed bay leaves. The carcass is poured (smeared) with it and hides for the night in the cool. The next day you will have a great marinated chicken - in the oven or on the grill. Filling can also be used if you want to deliciously cook individual bird “spare parts”. In the oven, a carcass of one and a half kilos will reach the condition in 50 minutes at a relatively low temperature of 180 degrees.

Chicken marinade with honey is very popular among cooks. Moreover, you can combine the main ingredient with a variety of additional ones. The only obstacle to creativity may be an allergy to bee products from someone who will participate in the feast. A delicious marinade for chicken will turn out if you combine honey, tomato paste and mayonnaise in a ratio of 1: 1: 2. Of the seasonings, pepper with salt and a little garlic are required, the rest - to the taste of the cook. The carcass is carefully rubbed with a mixture and left in the refrigerator for an hour. Very tasty, and convenient if you don't have much time left. The bird is baked for about an hour, until, when pricked, a clear, rather than pink, juice begins to stand out.

Another rescue option for those who are threatened by the sudden arrival of guests (or at work they were detained longer than expected, and the family is trampling around in the kitchen with unhealthy animation). If your carcass is not too large, then the proposed marinade with mustard for chicken will “soften” it in half an hour. For him, an onion, an apple and three garlic cloves are grated, two full tablespoons of mustard, the same amount of tomato paste and vegetable oil, salt, paprika and pepper are added to them. The marinade is diluted with half a glass of water, poured into a container with chicken, and the bird is pressed down with a load. Marinated chicken in this way will stay in the oven for about an hour. In the process of baking, one must not forget to water it - with released juice or salted water.

Lovers of contrasts are very suitable marinade for chicken with honey and mustard. They are combined in equal amounts and supplemented with a slightly larger volume of vegetable (preferably olive or mixed with it) oil. Those who appreciate spicy herbs can add thyme and rosemary to the marinade - they miraculously set off the taste of chicken. Before pickling, the carcass is first rubbed with white pepper and salt, and only then - with the created mixture. There is no need to put the bird in the refrigerator; in principle, it will be ready for further culinary influences in about forty minutes, but if you want to get a more fragrant dish, let the marinated chicken linger longer. In the oven, as in the previous recipe, it will sometimes have to be watered with water - the marinade is not enough to prevent the dryness of the carcass.

Opponents of boring cooking and supporters of culinary experiments can try out a marinade for roasting chicken based on white wine. You will need a whole bottle of it, but in such a responsible business it is better not to save. Grated ginger and garlic are put into the wine (their amount depends on your attitude to this component; you will have to try the marinade, and most importantly, do not get carried away), freshly ground pepper and a couple of tablespoons of olive oil. In such a medium-sized mixture, the carcass should stand for four hours. During this time, it must be turned over at least three times for uniform pickling. When you consider that the carcass has lain enough in the composition, it is coated with the same oil and baked (poured periodically with juice) for a little more than an hour.

Proposed by Latin Americans, especially popular in Cuba. Suitable not only for a whole carcass, but also for any of its parts, any other meat, and even for seafood. One of the recipe options for preparing chicken in an orange marinade. For pouring, onion is finely chopped; in this regard, the sauce is quite democratic: you can chop onions, you can - shallots, onions will also not be out of harmony. Pour into the onion slices:

In this composition, the carcass is aged for a day. If you show patience, then after baking the chicken in the marinade in the oven will take on a glazed look and will be simply deadly fragrant. However, it will acquire a worthy appearance even after two hours of pickling. But such a stunning smell during this time cannot be achieved.

A very interesting option was invented in sunny Greece - and this despite the fact that this delicious marinade for chicken does not contain any particularly complex components. The only thing that is seriously worth attending to is the search for natural, without any additives, yogurt. You will need a glass of it - this amount is enough for a two-kilogram carcass. You will need to remove the (very thin!) zest from the lemon, peel off the white layer and squeeze the juice, making sure that the grains do not choke - they add extra bitterness. Lemon pomace is discarded and everything else is combined with yogurt. Half a large spoonful of dried oregano, black pepper (to taste), finely chopped parsley (a small bunch) and four garlic cloves are also poured there. The composition is well mixed, the chicken (or its pieces) is smeared with it and sent to the refrigerator - at least for an hour, but no longer than for a day.

For the most part, the bird is marinated before placing it in the oven. However, in the case of using honey and soy sauce, this is not necessary: ​​the chicken is obtained in a primitive stew just as well. You can, again, take not a whole carcass, but your favorite parts of it. If you have a whole bird, then before marinating it should be already chopped chicken. Marinade: soy sauce, honey, garlic, your favorite herbs and regular onions. It is better to cut it into rings: if you decide to stew the bird later, it will add additional flavor to the gravy. Three tablespoons of natural liquid honey are poured into 0.5 cups of sauce and kneaded until completely dissolved. A bunch of greens is also finely crumbled there and a couple of garlic cloves are pressed through. Chicken pieces are laid in the marinade and left in the refrigerator for at least two hours. If you really like the soy flavor - then at night. Do not stand longer - the meat will have an overly sharp aftertaste. Further actions - at will: you can bake in the oven, pouring marinade periodically, you can fry and stew, using the marinade as the basis for gravy.

Among the recipes we shared in this article, one variant of the marinade (Cuban) has already been mentioned, which includes orange juice. However, that sauce suggested subsequent baking. And now we will tell you how the stewed chicken in an orange marinade is prepared, and the filling does without any “foreign” additions. Calculation of components: four medium oranges and a teaspoon of paprika per kilogram of chicken (other spices are up to you, but this one is required). The bird is salted and peppered; peel is removed from three citrus fruits and the juice is squeezed out. They are mixed with paprika and three tablespoons of vegetable oil; chicken is coated with this mixture and placed under load in the refrigerator for half a day. It is advisable to occasionally turn marinated meat. Then the chicken is transferred to something thick-walled, for example, to a duckling, poured with marinade and stewed on the smallest fire for about half an hour. Before readiness, pre-selected seasonings are poured in and the juice of the left orange is squeezed out. Eat with pleasure!

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Ways to marinate chicken for baking in the oven

There are so many ways to marinate chicken for roasting in the oven. Each hostess has her own secrets here, but you always want to conduct culinary experiments and try something new. After all, the chicken in the oven itself is a simple, but very tasty and solid dish. It can be prepared for a family dinner or for a large festive table.

Practice shows that most often the whole chicken is baked for the holidays. After all, it is simple and convenient, festive and beautiful. It should always be borne in mind that it is best to cook whole chilled rather than frozen carcasses. With this approach, the hostess can be sure that she will definitely succeed in the dish.

Important! A good marinade is the most important thing that determines the final taste of the finished chicken. They affect how juicy and tasty the meat will be. So, already at the stage of preparing the marinade, you should choose the right recipe and follow clear recommendations. It is recommended to marinate the chicken in the refrigerator for at least a few hours, or better, leave the tutu there for a day.

It often happens that the carcass is so large that the marinade does not completely cover it. In such a situation, it will be necessary to periodically turn the chicken over so that it is properly soaked from all sides. When the marinade is selected and the chicken is prepared, you need to choose a method of roasting. Today, for this, you can use not only a baking sheet, but also foil, special sleeves.

Ways to marinate whole chicken for roasting in the oven

• One cf. hen;
• Four cloves of garlic;
• 2 tbsp olive oils;
• 1 tbsp salts;
• Paprika and ground pepper of your own choice;

The chicken should be washed and dried using paper towels. The marinade is prepared on the basis of garlic passed through a press. Mix it with salt and other spices, then pour everything with olive oil and mix. Grate the inside of the carcass with part of the marinade, use the rest for the top of the carcass. The chicken should be marinated in such a marinade for at least an hour. You can also make chicken breast soup.

Then you can put it on a baking sheet with vegetable oil and go to the oven for an hour and a half. The dish will be cooked until golden brown at a standard temperature of 180 degrees. According to this recipe, the meat will turn out tender, it will be easily separated from the bones.

Usually it doesn’t matter at all which method, how to marinate the chicken for baking in the oven, is chosen, you can cook it in foil, a sleeve or any other convenient way. The composition of this marinade contains lemon zest, which gives the dish piquancy.

• Hen;
• One lemon;
• Zest of one lemon;
• Thyme and black pepper, salt.

In a lemon, make up to 8 deep punctures with a thin knife. There it is necessary so that the juice from the fruit begins to flow out, but the fruit itself remains intact. Rinse the chicken and pat dry on a paper towel. Mix the lemon zest grated on a fine grater, add thyme, salt and pepper to it. Rub the dry chicken with this mixture on all sides, including the inside.

Now put a whole lemon in the abdomen. You can not sew up the hole, but for maximum juiciness it is recommended to do this. Bake such a chicken for an hour at 200 degrees. It is important during the cooking process to water the chicken with lemon juice, which will be released during the heat treatment of the product. Cook until the bird's crust becomes a pleasant golden hue. As a snack, Korean carrots are ideal: a recipe at home.

Advice! If you want the citrus notes in taste to be not very obvious, but you can not use lemon zest to rub the carcass. In such a situation, it will be enough to put an incised lemon inside the carcass itself.

This is the perfect way to marinate chicken for roasting in the oven in the sleeve. To implement the recipe, you need a chicken carcass, three tablespoons of sour cream (you can take mayonnaise), olive oil, salt and spices at your own discretion.

The chicken will need to be rubbed inside and out with those dry spices that are selected, as well as salt. Then coat the bird with sour cream or mayonnaise on all sides. Put the whole prepared carcass in a baking bag. Make a few punctures in the bag so that the air comes out freely and the bag does not burst during the cooking process. Now cook the dish for about an hour in the oven at 200 degrees. Break the bag completely 15 minutes before the end of cooking so that the carcass becomes ruddy and beautiful.

To implement this recipe, two cloves of garlic, 4 tablespoons of sour cream or mayonnaise, a small spoonful of paprika and curry powder, as well as salt and regular pepper are taken. Pass half of the garlic through a press, mix with salt and pepper. Rub the chicken with this mixture.

Cut the garlic that remains into thin slices and use it to stuff the carcass with it. This is done simply: make a hole with a sharp knife and place a piece of garlic there. Now mix the paprika and curry with sour cream, rub the chicken on all sides with this mixture. So that the sauce that will be on top of the carcass does not exactly burn, it is necessary to use foil to cook the carcass in the oven.

Wrap the chicken around it, put it on a dry baking sheet and cook for about an hour at 200 degrees. Then remove the foil and leave the chicken in the oven for another 20 minutes so that the carcass is browned.

This marinade, in principle, is suitable for use in the oven. But I would like to separately consider the option of cooking a whole chicken in a slow cooker. Requires garlic, rast. oil, salt and pepper.

It will be necessary to skip the garlic through a press, grind with spices, salt and mix with olive oil. Now the carcass, which has already been prepared in an appropriate way for cooking, will need to be rubbed with this mixture on all sides. Don't forget to rub the inside of the chicken too. Put the prepared chicken in the multicooker bowl and cook in the "Baking" program. Only when half of the allotted time has passed, turn the bird over to another barrel.

What features of cooking a whole chicken in the oven should be remembered:

1. If the carcass cf. size, which means 1.2 -1.6 kg, then it is enough to cook it at a temperature of 200 degrees for 80 minutes. To check the readiness, you need to make a puncture in the thigh area: light transparent juice should flow out. It is not worth checking the carcass in the sternum area, because the breast is cooked faster than other parts of the carcass.
2. To make the chicken as juicy as possible, it is recommended to additionally monitor it during the cooking process. It will be necessary to water it with juice, which accumulates in the process of cooking on a baking sheet. You need to water starting from the second part of the baking time. This will result in an amazing golden crust.
3. If you bake a carcass in a form that is only slightly larger than it in size, then the meat will turn out to be as tender as possible. This effect can be achieved, because the carcass is, as it were, cooked in its own juice.
4. When baking a carcass with a side dish, you can put vegetables both on the chicken itself, and around or under it. Garnish when watering the carcass with juice should also be additionally stirred. As a side dish, you can serve lightly salted cucumbers in a bag: a quick recipe in 5 minutes.
5. When baking in foil, you need to check that the bird is wrapped tightly. Put the carcass on a baking sheet with the seams up. It is extremely important that the juices do not flow out of the foil: they are responsible for the juiciness of the meat in the end.

Here are some interesting options on how to marinate chicken for baking in the oven, we offer you for sale. It is possible that you have already mastered some methods of pickling, then it's time for your own culinary experiments. Bon appetit and may all your plans come true.

ezka.ru

Chicken meat, unlike other types, including game, does not need to be marinated to soften.

In most cases, the poultry sold will be broiler breeds, with tender soft meat. However, marinades of various compositions and methods of their application are used very often.

The effect achieved by such methods is to give very susceptible chicken the taste qualities inherent in the components of the marinade, and these can be spices and wines, citrus juice, or onions.

Marinated chicken - the basic principles of cooking marinated chicken dishes

For marinating, they usually take fresh or chilled chicken meat. If, nevertheless, the bird is frozen, it should be properly thawed.

This should be done not in water or in the microwave, put the meat in a non-metallic dish and leave overnight at nominal room temperature.

The carcass can be marinated both as a whole and cut into pieces, it all depends on what dish you are going to cook.

For pickling, it is best to take enameled, porcelain, or glass dishes. Such containers do not oxidize under the influence of acids contained in the marinade.

The whole carcass is well rubbed with salt and pepper and laid out in the marinade.

There are a lot of marinades for poultry, but each of them must contain an acid that helps soften the fibers of chicken meat.

One of the most common components of the marinade is vinegar, but it is not in this selection of recipes, since chicken marinated with vinegar loses its taste too much.

It is best to keep chicken meat in kefir, citrus juice with honey, wine or soy sauce.

Pickling time largely depends on what effect you want to get. Aged even in the same marinade, but for different times, chicken can turn out to be completely different in taste and aroma.

If you want to marinate the chicken long time, it is best to do this in the refrigerator, if pickling is designed for up to three hours, you can not put it in the refrigerator.

Countless dissimilar dishes are prepared from marinated chicken: chicken fillet marinated in kefir and fried in a pan, chopped into pieces and stewed in the marinade remaining after aging will turn out tender and juicy, the chicken will turn out much more fragrant. Also, marinated chicken can be baked in the oven as a whole, pre-stuffed.

Shish kebabs are prepared from marinated chicken by placing skewers strung with meat pieces in jars and baking in the oven. If you want a smoky barbecue, cook it over a campfire.

"Juicy slices" - marinated chicken in low-fat kefir

Ingredients:

800 grams of chicken fillet;

Half a liter of kefir 2.5% or less fat;

One head of sweet onion;

Two cloves of garlic;

Dill, dried seeds;

Black pepper whole peas;

Lavrushka, one leaf.

Cooking method:

1. Pour the chicken fillet cut into small slices with kefir, it should completely cover the pieces of meat.

2. Add salt to taste, spices ground in a coffee grinder or in a special grinder, garlic cut into medium-sized cloves, and slowly mix gently.

3. Put onion sliced ​​in large, very thin rings on top.

4. Close the container with a lid and refrigerate until morning.

5. Moisten the speed with any vegetable oil and heat it up strongly.

6. Put the marinated chicken pieces together with the marinade and cook over medium heat, uncovered. Make sure the meat doesn't stick to the pan.

7. When all the kefir has evaporated, and the fillet slices are lightly browned, remove from the stove and serve.

Marinated chicken in kefir - "Firebird", baked in the oven

Ingredients:

One kilogram of chicken drumsticks;

Two glasses of kefir, low-fat;

1 tsp spices for poultry;

10 grams of finely ground salt.

Cooking method:

1. Rinse the shins under water, removing cartilage and remnants of keratinized skin from the lower part of the bone.

2. Put the drumsticks in a bowl, sprinkle with spices and salt and mix.

3. Pour in the kefir, again mix everything carefully, but mix thoroughly and leave to marinate for half an hour without putting it in the refrigerator.

4. Put the chicken on a baking sheet with small sides and pour over it with the remaining kefir marinade.

5. Cook in a preheated oven at 190 degrees for forty-five minutes.

Marinated chicken shashlik in kefir, on coals

Ingredients per kilogram of chilled chicken legs:

Six medium-sized heads of sweet onions;

250 ml of kefir;

Four cloves of "sharp", fresh garlic;

1/2 tsp nutmeg powder;

1/3 part tsp manually ground black;

Two pinches of curry.

Cooking method:

1. At the legs, chop off the lower part of the bone with cartilage. Cut each leg into pieces so that the pieces, when strung, fit easily on skewers.

2. Peel two heads of sweet onions, cut into small pieces and put together with chopped garlic cloves in a blender bowl, chop.

3. Pour in kefir, add spices, salt with fine salt to taste and mix, you can do this with a blender.

4. Cut the remaining onion heads into the thinnest rings possible and, together with the chopped legs, transfer to a bag. Add the marinade, mix several times with your hands and, tightly tying the bag, put it in the refrigerator for three hours.

5. String pieces of meat on a skewer should be loose, alternating it with onion rings, and, frying on coals, constantly turn over so that the tender meat does not dry out.

6. When the chicken is half cooked, pour the remaining marinade over it and, while fanning, bring the marinated chicken skewers to readiness.

Oven-baked, stuffed marinated chicken in a special soy sauce

Ingredients:

Chicken carcass, chilled;

Half a glass of mayonnaise;

a teaspoon of mustard;

75 ml soy sauce, you can mushroom;

Three cloves of garlic.

For filling:

Full, without a slide, a glass of rice;

One chicken cube;

Small bulb;

Five tangerine slices;

Seven dried barberries.

Cooking method:

1. Wash the chicken carcass well under the tap, remove the remaining feathers with tweezers, remove the kidneys and lungs from the inside, and dry.

2. Mix mayonnaise, mustard and soy sauce. Pepper, salt a little more than to taste, taking into account not too salty minced meat, add chopped garlic and mix.

3. Rub the carcass with the prepared marinade on all sides and inside, place in a bag and leave overnight in the refrigerator.

4. For the filling, pour over the sorted and thoroughly washed rice with a bouillon cube diluted in three glasses of boiling water. Add dried barberry and simmer over low heat, stirring occasionally, and stop cooking a couple of minutes before done.

5. Throw the slightly undercooked rice into a fine colander, rinse thoroughly cold water. When it is completely drained (you can help this by slightly crushing the surface with a spoon), mix the rice with the onion sautéed in vegetable oil.

6. Add tangerine slices cut into small pieces and mix.

7. Using a spoon, stuff the marinated carcass, sew it up and put it on a brazier moistened with vegetable oil.

8. Put the dish in a preheated oven, raise the temperature to 180-200 degrees and bake until done, one hour.

"Tender" marinated chicken barbecue in the oven, in a jar

Ingredients:

Two kilograms of chicken fillet;

Kilogram underline;

1 kg of white onion;

800 grams of very ripe, not greenhouse tomatoes;

Liter of tomato juice;

Half a liter of wine, varieties "Rkatsiteli", "Sauvignon";

six sprigs of rosemary;

A small bunch of fresh herbs to taste;

Two leaves of lavrushka;

A small pinch of paprika;

Red hot pepper on the tip of a knife;

Coarse garden salt and coarsely ground black pepper to taste.

Cooking method:

1. Chop fresh herbs. Cut the onion into rings, half a centimeter thick, and break the parsley with your hands.

2. Cut the chicken fillet with a very sharp knife, into small pieces, two by two centimeters in size.

3. At the bottom of a deep dish, lay out in layers: onions, pieces of meat with thin plates of underlining, then onions again, etc. This will make it easier to mash the onions and tomatoes later.

4. Pour in tomato juice, wine, salt a little and add finely chopped tomatoes.

5. Mix everything well, kneading the onions and tomatoes with your hands.

6. Add all prepared spices, chopped herbs and mix again.

7. Put to marinate in a cool place, preferably in the refrigerator, for five hours.

8. String pieces of chicken meat on wooden skewers, alternating with undercut slices and onions.

9. Spread the remaining onion along the bottom of clean, dry three-liter jars. Stand the skewers upright and cover the jars tightly with foil.

10. No more than five skewers should be placed in each jar.

11. Put the jars in a cold stove and cook for an hour, an hour and a half, at 180 degrees.

Marinated Tropicanka Chicken in Lime Marinade

Ingredients:

Five small chicken thighs;

Three limes;

Two tables. spoons of sweet cream butter;

One st. l. purified sunflower oil;

50 grams of honey;

Half a teaspoon of cumin, dried;

Fine salt and hand-ground black pepper to taste.

Cooking method:

1. Wash limes under water, dry. With a fine grater, remove the zest from the citrus fruits and squeeze out the juice.

2. Mix juice with honey, and grated zest with spices.

3. Rinse the chicken thighs under the tap, do not remove the skin, pierce for better marinade impregnation, in several places.

4. Season the chicken with salt and pepper, drizzle generously with lime juice and honey dissolved in it, and sprinkle with a mixture of zest and spices. Place the chicken in the refrigerator overnight.

5. Melt the butter in a frying pan at a very low temperature, add a little vegetable oil. Increase the heat to medium and sear the chicken until evenly browned.

6. After that, pour the remaining marinade into the chicken pan and continue to simmer for half an hour under a lid over low heat.

Spicy stew, marinated chicken in soy, classic sauce

Be careful and careful with the “Spark” pepper, it is very spicy! If you are not sure, replace it with another, although this will somewhat distort the taste of the dish.

Ingredients:

Half a chicken, weighing 800 grams;

150 ml light soy sauce;

60 grams of honey, liquid;

5 st. l. ketchup;

70 ml of light beer;

One orange, large;

A pinch of ground pepper "Spark";

Two pinches of paprika;

Five cloves of garlic;

Crushed or hand-ground black pepper and coarse salt to taste.

Cooking method:

1. Liquid honey, one and a half tablespoons, mix well with soy sauce, if there is no liquid honey, melt thick in a water bath.

2. Add spices, spices, ketchup and mix everything well.

3. Cut the washed and dried chicken into portions, put in the prepared marinade and leave for two hours.

4. Remove the chicken from the marinade, pat dry with a disposable towel, and fry in clarified vegetable oil over moderate heat until golden brown.

5. Squeeze the juice from the orange and, adding the remaining honey, beer and half a glass of water, mix it.

6. Transfer the fried chicken pieces to a saucepan, pour over the prepared filling and simmer over low heat for twenty minutes.

7. Marinated chicken stewed according to this recipe is garnished with boiled vegetables.

Marinated chicken - the subtleties of marinating, cooking and useful tips

It is not necessary to follow the exact proportions of the components for the marinade indicated in the recipe, you can follow your own preferences and taste.

Dry the marinated chicken before frying in oil in a pan with a disposable towel, and only then put it in the pan, then the oil will not splatter during the frying process.

When cooking kebabs in jars, only dry jars should be placed in the oven so that they do not burst when heated. They are also taken out with extreme caution - first turning off the heat and slightly opening the door. Otherwise, a sharp influx of colder air can crack the cans.

Another original pickling method. A glass of dry table wine is quickly brought to a boil, add cinnamon, crushed black peppercorns, ground nutmeg, a teaspoon of salt. Let it boil for a minute, remove from heat and cool by placing the dishes in a container of cold water. The resulting broth is filtered from spices, divided in half and diluted with the same amount of dry wine, in one case with red ("Cabernet", "Muscat") the second half is the same from which the broth was prepared ("Rkatsiteli", "Aligote"). The resulting marinade is injected into finely chopped chicken with a syringe. Half of the meat will be with a white marinade, the second with a red one. The meat is kept in the refrigerator for 1.5 hours under a slight pressure, and cooked quickly, with very strong heat, in any desired way.

If there is no personal prejudice to the taste of garlic, do not spare it in the marinade. You can also stuff chicken meat, chopped with a knife, with thinly chopped cloves of garlic. This is especially suitable for kefir and sour cream marinades.

Baked chicken in the oven is a win-win option for any table, both festive and everyday. Whole baked chicken looks especially impressive. But if you prefer individual parts of the chicken, for example, legs, you can use only them.

For a bright and original taste, a marinade is a must. Thanks to him, the chicken will turn out juicy, fragrant and very appetizing!

Before you start the process of preparing the marinade, consider a few simple rules:

In order for the chicken to marinate well, do not be too lazy to set aside more time for this, especially if you are using a whole carcass. In this case, it is best to leave the meat in the marinade overnight. For wings and fillets, two to three hours are enough.

At room temperature, the meat marinates faster, this method is suitable for quick preparation of poultry.

While the meat is “resting” in the marinade, it is advisable to periodically turn it over so that the chicken marinates evenly.

Regular, raw meat takes longer to cook than pre-marinated meat. Consider this fact when you send the meat to the oven, do not overdry the chicken!

And now we offer three options for a delicious marinade for chicken in the oven

One of the most common ways is honey-soy marinade. The recipe is quick and easy to prepare. The chicken turns out just awesome - with a ruddy crust and with a sweet and sour taste. For 1 kg of chicken, you will need 3 tablespoons of honey (preferably liquid), 150 grams of soy sauce, juice of one small lemon, 3 cloves of garlic. You can add a little black pepper to taste, or any other spices you like, such as curry. Salt chicken is not necessary, soy sauce, and so salty. Combine honey and soy sauce, add lemon juice and chopped garlic, mix everything. Grate the chicken with spices, for example, ground pepper and dip in the marinade for at least 2 hours, and preferably at night. Such meat is baked quite quickly. You can cook both in the oven and on the grill. Use both the whole chicken and individual parts, such as wings.

The next version of the marinade for chicken in the oven will give the dish a very delicate taste, perfect for chicken fillet, which often seems dry to many. You can bake marinated meat right in the same sauce, you get two in one - both marinade and delicious gravy for chicken. To prepare it, you will need kefir, garlic or onion, pepper and salt. Rub the chopped chicken fillet or any other parts of the chicken with salt and pepper. Finely chop the onion or garlic, add to the chicken and pour over everything with kefir. Kefir should cover all the meat. Marinate for at least an hour. Cooking time depends on the amount of meat.

The classic version of the marinade is beer. They boil, stew, bake in beer, make batter and marinade on its basis. In our case, we will use the following ingredients - 1 glass of beer, 2 tablespoons of vegetable oil, 2 tablespoons of Dijon mustard, ground sweet paprika, ground black pepper and salt. Rub the chicken with pepper and paprika. We mix beer, oil, mustard and pour meat with this mixture. You can add some minced garlic to taste. We send the chicken to the refrigerator, preferably at night. Salt the meat just before baking.

Be sure to try to cook the marinade for chicken in the oven. With it, the taste of your dish will become refined and unusual.

In order for chicken meat to become more tender and acquire a delicious taste and aroma, it must be marinated before cooking.

For marinades, a large number of different spices, spices, sauces and fermented milk products are used. Modern cooking has several dozen different marinade recipes.

We want to invite you to get acquainted with the five most popular methods for preparing marinades for roasting chicken in the oven.

Rules for marinating chicken meat

Your chicken dish will be perfect thanks to the good quality of the selected poultry and the right marinade. If you want to bake the whole carcass, then you need to marinate it the night before.

It will take much less time to marinate individual parts of the chicken. For the legs and drumsticks - about 2-3 hours, and for the sirloin and wings - one hour.

Keep in mind that your chicken marinates faster at room temperature. This method is suitable for wings, drumsticks and breast. And if you plan to cook a whole bird, then it will take more time to marinate and therefore the meat needs to be refrigerated.

With prolonged pickling, you need to add salt not at the beginning of the process, but immediately before you send the chicken to the oven, otherwise the meat will be tough.

The choice of type of vegetable oil depends on what components will be present in your marinade.

Olive oil goes well with paprika and herbes de Provence, sunflower oil (odorless) with hot and hot peppers, and corn oil is ideal for all recipes.

Choice of pickling spices

Spices and herbs saturate the marinades with divine aromas and make the taste of chicken dishes original and memorable. Which ones to choose to cook a truly excellent chicken?

• Black pepper and hot chili peppers. Black pepper is present in all marinade recipes, and chili is used only in cases where you need to give the chicken dish extra spiciness;
• Spices. For marinades, rosemary, marjoram, thyme, basil and sage are most commonly used. You can add only one of these herbs to give a bright accent to the dish, or you can experiment by making original combinations of spicy additives;
• Curry. This spice is a combination of nutmeg, mustard, hot pepper, coriander and cumin;
• Turmeric. This additive will give the chicken not only the accent of Indian cuisine, but also color the chicken skin in a soft golden color, which will give it even more appetizing;
• Ginger. This wonderful root is widely used in Asian cuisine and gives the marinade a savory oriental flavor.

There are a great many recipes for making marinades, and we are pleased to bring to your attention five main ways to marinate chicken.

Marinade recipes for cooking chicken in the oven

The recipes that we offer are used for preparing individual parts of the chicken and are designed for 500 grams of chicken.

Soy honey

This delicious oven-roasted chicken marinade will give your dish a savory oriental twist.

We mix all the ingredients and marinate the chicken in the resulting sauce for 4-5 hours.

During marinating, the meat acquires a rich honey flavor and a noble brownish hue.

Remove the chicken pieces from the marinade and bake them in the oven for 30 minutes. A great dish is ready!

Universal (fast)

A great way for those who do not want to spend a lot of time cooking. With this recipe, you will prepare delicious chicken very quickly by marinating it at room temperature for 15-20 minutes.

The composition of the quick marinade for chicken in the oven:

• Three tablespoons of lemon juice;
• 40 g of mild mustard;
• Four tablespoons of olive oil;
• A pinch of Provence herbs of your choice
• Black ground pepper on the tip of a knife.

Chicken pieces should be mixed with sauce in a plastic bag and left to marinate.

After that, you will need another 15-20 minutes to bake marinated pieces on the grill or in the oven.

Kefir

Chicken dishes in kefir marinade in the oven are deliciously tender and juicy. You will certainly appreciate how the notes of basil will sound in a new way against the background of delicate kefir!

Ingredients:

Mix all these ingredients, pour the pieces of poultry with the resulting marinade and send them to the refrigerator for about 8-10 hours.

The baking time will be about 30-40 minutes, while you need to ensure that the marinade completely covers the pieces of meat.

With honey and mustard

This marinade will give the chicken dish a unique honey flavor with a slight bitterness.

Ingredients:

• 1 st. a spoonful of mild mustard;
• 5 st. spoons of honey, melted in the bath;
• Two cloves of minced garlic;
• Juice squeezed from half a lemon;
• A little salt and black pepper to your liking.

The resulting mixture should be coated with portioned pieces of poultry and left to marinate for about 2 hours at room temperature.

After that, the chicken is baked in the oven for about 30 minutes.

Watch the video recipe for roasting chicken in the oven under a similar marinade, but without the use of honey:

Spicy sweet Asian

With this oven-roasted chicken marinade recipe, you can appreciate the magical taste based on the contrast of sweetness and spiciness!

Ingredients:

A ginger root about 4 cm long, grated on a fine grater, is added to the resulting mixture.

It is ginger that will give the finished dish a unique Asian flavor.

Prepared pieces of chicken are coated with the resulting marinade and left for about one and a half to two hours, and then sent to bake in the oven. Thirty minutes later, the dish is ready.

With the help of marinades, you can not only bake chicken dishes in the traditional oven mode, but also cook such a popular dish as grilled chicken, which will be discussed later.

In the video below, you will learn how to make a marinade for crispy chicken wings:

Marinade for home grilled chicken in the oven

Grilled chicken is very common in modern cooking because the calorie content of meat cooked in this way is only 98 calories per 100 grams. In fried chicken meat, this figure is 210 calories, and in boiled chicken - 135.

Grilled chicken is prepared in two ways: on the grill and on the spit built into the oven. These methods differ only in cooking time.

A whole carcass of a bird is usually cooked on a spit, and thighs, wings and breast are cooked on a grill.

Ingredients:

• 4 medium cloves minced garlic;
• 3 art. l. corn oil;
• Half tsp. paprika;
• 1 tsp curry;
• Quarter tsp. nutmeg;
• A little bit of salt and pepper.

Leave in the refrigerator overnight, and then bake on a sieve for 30-35 minutes. Be sure to put a baking sheet under the grate to drain the fat and do not forget to turn the chicken pieces over to get an evenly fried appetizing crust.

Having studied the recipes for marinades for chicken meat, pork lovers will begin to look for ways to marinate for this type of meat (shish kebab from it and not only). We have taken care of you, you do not need to look for anything, because we have everything. Believe me, everyone will be delighted with your meat dishes!

You will find recipes for chicken soup with eggs. It turns out that such a seemingly insignificant component of a dish can transform even the most ordinary soup for the better. Try it!

Well, who does not know the salad "Capital"? Probably, there is no such person who would forget this dish. However, we invite you to take a look and still refresh your head on how to prepare it. Moreover, there you will find various cooking recommendations.

• All marinades always contain vegetable oil, which allows you to fully reveal the aroma of spices, and also covers pieces of meat with a thin film, protecting them from overdrying. In marinades, only refined oil is used, which does not interrupt the flavor of the ingredients;
• For lovers of a delicious fried crust, we advise you not to remove the skin from the carcass and cook the chicken on the grill, and for those who prefer juicy pieces in the marinade, we advise you to remove the skin from the chicken before marinating for better penetration of the sauce;
• Do not use industrial mayonnaise for pickling. It contains acetic acid in its composition, which drowns out the aroma of other components of the marinade and makes the chicken meat tough.

Based on our recipes and tips, you can safely experiment and invent your own author's recipes for chicken marinades, and we hope that the dishes prepared according to our recipes will take their rightful place in your diet and inspire you to new culinary exploits!

We are attaching a video for you with a very interesting way to marinate chicken:

marinade for chicken allows you to get a very tasty dish. For the preparation of marinated meat, certain rules must be observed. We will tell you more about them.

Important pickling rules:

1. Marinating time depends on the weight of the carcass. It is better to marinate it in the evening. If you plan to marinate the breast or wings, leave the meat to marinate for an hour. Thighs marinate much longer - from 2 to 4 hours.
2. Do not use mayonnaise for pickling. It allows the dish to cook faster, but at the same time kills its natural taste. In addition, mayonnaise contains acetic acid. During baking, it gives the fibers rigidity, they acquire a bitter aftertaste.
3. If the marinating time is more than 2 hours, then leave the meat in the refrigerator.
4. The simplest version of marinade sauce is vegetable oil mixed with several types of spices. Coat the meat with the sauce and let stand for several hours. Olive oil goes well with paprika, basil, hot spices.
5. Salt is better not to use. If you cannot refuse it, salt it correctly - 10 minutes before the carcass goes into the oven. This is necessary so that the meat fibers do not become dry and hard.

How to choose spices:

1. A great choice is chili and regular pepper. Chili should be used very "dosed", as it gives the dishes a sharp "Mexican" touch.
2. Herbs - sage, rosemary, thyme, mint, basil, marjoram. These herbs pair well with coriander and ginger. You can use herbs individually or create an original "mix".
3. Curry is a great choice for marinating chicken meat. This is not just an herb, but a rich combination of spices: thyme, coriander, hot pepper, mustard, nutmeg.
4. Turmeric is an Indian spice with a special flavor. It must be used very carefully.
5. Nutmeg is a good solution if the recipe includes mushrooms and cheese.

Marinade for chicken in the oven

1. Spicy Asian sauce. Combine juice from half a lemon with two tablespoons of granulated sugar, 1.1 tbsp. a spoonful of salt and olive oil. Through the press, turn 5 garlic cloves, fold into the main mass. Ginger root 5 cm long, peel, cut, put in the sauce, add 2 tbsp. lime juice and soy sauce, sprinkle with black pepper.
2. Wine-mustard. According to 1.2 Art. l. mustard and malic acid dilute glasses of dry white wine. Enter a spoonful of salt, 1/3 tsp. black pepper. Vinegar with wine will make the meat soft and tender.
3. Kefir. To prepare, use the juice of half a lemon, 4 garlic cloves, a pinch of salt, ½ tsp. dried rosemary and ground pepper, a pinch of salt. Rosemary and lemon will give the meat an amazing taste and aroma. Mix with a drop of Tabasco sauce, ½ tsp. black pepper and thyme. Chop up half an onion. At the end, enter 2 tsp. salt.

Marinade for chicken with soy sauce

2 tsp melted honey, combine with 1 tsp. soy sauce and 3 tbsp. spoons of sunflower oil. Sprinkle with basil and coriander, black pepper, stir. Marinate the meat and bake it in the oven. Honey will give the chicken a sweetish aftertaste and a beautiful golden crust.

chicken marinade recipe

When using different spices and seasonings, don't be afraid to experiment. For example, try hot paprika. For marinade sauce, you only need 1.5 tsp. spices. So, for the marinade you will need:

Paprika - 1.5 tsp
- ginger powder - 5 g
- onion
- chopped garlic - 2 pcs.
- coriander
- lemon juice
- teriyaki sauce - 6.1 tbsp. spoons

Remove the skin from the chicken. Mix all the ingredients, rub the meat, let it marinate for a couple of hours.

Do and .

Delicious chicken marinade

If you want to use less oil during frying, you can include yogurt in the marinade. For this you will need:

A pinch of nutmeg
- lemon juice
- a tablespoon of ketchup
- 50 g ginger powder
- chopped garlic - 2 cloves
- cumin - 1 tsp
- lemon juice
- 2 jars of yogurt
- sunflower oil - 1.1 tbsp. l.

Combine the components together, evenly distribute over the surface of the chicken, let marinate for exactly 24 hours.

Chicken marinade sauce

- tequila, lime juice - 1.1 tbsp. l.
- tarragon
- a teaspoon of paprika
- garlic clove - 6 pcs.

Mix the ingredients, coat the chicken, let marinate for 2 hours.

Marinade for chicken in the oven

Honey is a real treat for those with a sweet tooth. It gives the meat a sweet taste and caramel color. It requires the following products:

Port white - 10 ml
- soy sauce, sesame seeds - 4.2 tbsp. l.
- honey - 4.2 tbsp. l.

This recipe is great for making wings. However, you can use it for other parts of the chicken as well.

Try also .

soy sauce for marinade

Required products:

Small teaspoon ground ginger
- soy sauce - 65 ml
- hot pepper
- rice vinegar, honey - 30 g each
- orange juice (from one fruit)
- sesame oil - 1.2 tsp

How to cook:

Mix the necessary ingredients to make the mass homogeneous. Put the chicken meat in a bowl, pour the resulting marinade, let it lie down for 20 minutes.

Appreciate the taste as well.

red onion recipe

Red onions contain a fairly large amount of natural sugar, so it perfectly complements the taste of the marinade and the meat itself.

Ingredients:

Lime - 3 pcs.
- a large spoonful of mustard
- red onion - 2 pcs.
- olive oil - one tablespoon (tablespoon)
- spices
- grated ginger - to taste

Cooking:

Combine all components, put the chicken, marinate from two to ten hours. The longer the marinating time, the tastier and more aromatic the meat will turn out.

beer marinade

Beer can be used not only as a drink, but also as an ingredient for marinade filling. The best choice is a bottle of stout. Pour the beer into a saucepan, set to evaporate (set a strong fire) until the liquid begins to evaporate and the volume is reduced by half. Add orange juice, crushed garlic, spices, apple cider vinegar to the rest of the beer. Leave the meat for 2-24 hours.

Try also .

Yogurt marinade

Required products:

Yogurt - ½ tbsp.
- a pinch of cayenne pepper
- ground paprika - 2 tsp
- salt
- chopped parsley - 0.25 tbsp.
- chopped garlic - a couple of dessert spoons

How to cook:

Combine paprika with herbs and garlic, yogurt and cayenne pepper. In this mixture, marinate the chicken from 2 hours to a whole day

Marinade for grilled chicken

You will need:

A glass of mayonnaise
- chicken
- mustard - a large spoon
- seasonings
- garlic
- lemon
- salt
- turmeric
- black pepper
- salt
- hops-suneli

Cooking steps:

Rinse and let the chicken dry. Make a sauce - mix mustard with mayonnaise, add crushed garlic. Rub the surface of the bird with this mixture. Press the lemon juice inside, put it on a skewer, tie the legs and wings with thick threads. Hold the bird on a spit for an hour, moving the carcass closer to the coals over time. Rotate it continuously for 30 minutes. Very soon you will have a juicy and tasty dish that can be put on the table in honor of any holiday.

Marinade for chicken in the oven recipe

Ingredients:

big hen
- sweet pepper
- a mixture of provencal herbs
- lavrushka leaf
- garlic
- sour cream

Cooking steps:

Wash the bird, dry it, rub with garlic, brush with mustard, sprinkle with a mixture of Provence herbs. Pick up a jar with a narrow neck, pour 2/3 of the volume of water, throw in a few black peppercorns and bay leaves. Leave the bird to marinate for at least 60 minutes. The chicken can be wrapped in plastic wrap and left overnight in the refrigerator. Remove the carcass from the jar, rearrange it in the oven. 10 minutes before the end of baking, grease the carcass with sour cream, put it back in the oven.

Marinade for smoking chicken

You can smoke the chicken in parts, or you can smoke it whole. The carcass must be fresh, without a single sign of spoilage. If there is mucus and stickiness, select another carcass. The best option is young chicken meat. Wash the carcass under running water before smoking. There are different ways to prepare meat for smoking:

Boil the carcass for several minutes, dropping it into salted water, dry it. This method is suitable for a whole carcass;

The chicken can be soaked in brine (a liter of water per glass of salt). Place the carcass in a large container, pour in the brine, leave it in this form for 3 days. Rinse in water, dry. This option is suitable for smoking individual parts of the chicken;

Soak the meat in the marinade filling (4 tablespoons of salt and 3 tablespoons of vinegar will go to 1.5 liters of boiling water). Pour parts or the whole carcass with marinade filling, take out for 12 hours in the cold, covering with oppression. Remove from the marinade, rub the surface with salt, boil the meat a little. A bird prepared in this way should be smoked for 3-5 minutes. After the smoking procedure, it is left in a draft for another hour.

Try this variant of marinade filling:

Required products:

chicken carcass
- onion - 2 pcs.
- parsley root
- salt
- lemon juice - 2 tbsp. spoons
- butter, spicy sauce - 3.2 tbsp. l.

Rub the carcass with salt, take it out in the cold for 4 hours. Bring the water with spices to a boil. Before adding to the water, finely chop the parsley and onion. Boil the mixture for several minutes, let cool, put in the marinade for 3-4 hours, dry for the same amount of time. Smoke the bird until done in a smokehouse.

Chicken is a very tender meat, but it must be cooked correctly, otherwise the meat fibers will become tough and the dish will not taste good. We've come up with some great variations to help you prepare the dish of your dreams.