Dry chicken, especially poultry breasts, puts obstacles in the way of cooking many dishes. It especially affects if you plan wind dishes or dishes made on an open fire. But lovers of chicken and supporters of diet found a way out of the situation. Chicken breast marinade successfully copes with its dryness, making the meat juicy and tender. And if you consider how many of its options are found, you can safely buy large quantities of fillets for any holiday or a trip "to the countryside."
Olive Oil and Oregano Marinade
Three quarters of vegetable oil (naturally, preferably olive) are taken for it, a quarter is water, 3-4 cloves of garlic (pass through a press) and a quarter spoonful of dried oregano. All components are kneaded, meat is dipped in chicken marinade and left for two hours. It turns out a little liquid, but enough to process a half kilogram of fillet - it must be rolled in the resulting sauce.
Lemon pickle
In it, the fillet softens very quickly, so this recipe is an ambulance in situations for which you are not prepared: the arrival of relatives, spontaneous departure to nature or the discovery of a refrigerator void. To make such a marinade for chicken breasts, a quarter cup of lemon juice and olive oil, 3 crushed slices of garlic, chopped small hot pepper like “sparkle” and chopped greens like thyme, rosemary, parsley, etc. are mixed in a bowl. enough grams for 800 breasts. They are coated on all sides - and after half an hour you can bake.
Wine base
This is the most famous and popular chicken breast marinade. In a glass of dry red wine, salt and sugar (per tablespoon), a couple of parsley, paprika - black and allspice, in equal quantities, as much as you like, are laid. The mixture must be warmed up, but it is impossible to boil - as soon as the sugar and salt dissolve, the container is removed from the stove. When the marinade has cooled, a breast is placed in it. Enough for half a kilogram. You must marinate the fillet for at least five hours.
Onion marinade
One of the easiest. Two onions are ground in a blender to a pound of fillet, garnished with salt, seasoning (ready-made chicken, but it’s more tasty and fragrant to collect your own) and black pepper - each teaspoon of each spice. This chicken breast marinade is spread on meat, very carefully, actually rubbed. It is not necessary to keep the fillet in it for long - half an hour is enough. But if the night lies in the refrigerator, it will only be juicier.
Honey marinade
It would seem that the result should be sweet, but practice shows that this is not entirely true. It may be because mustard is also part of this chicken breast marinade. For him, transparent liquid honey, soy sauce and spicy mustard plus lemon juice are mixed in equal amounts - as much as you like. For flavor, you can add spicy greens. The sauce does not need spices, but you can also enter them if you wish. Marinate the fillet for about an hour. No longer worth it - a conflict will appear between the sweetness of honey and the mustard spiciness.
Sesame and Ginger Marinade
Very fast"! Sesame oil and Dijon mustard are combined (per tablespoon), two - freshly grated ginger, a quarter cup of weak vinegar and a teaspoon of soy sauce. Rubbed with the composition of the fillet and left alone for a quarter of an hour. Baked chicken breast in marinade, cooked according to this recipe, has an exquisite taste and a wonderful crust.
In addition, we note that not all recipes are listed that can be used to make a unique marinade for chicken breasts. There are options based on orange or pineapple juice, yogurt and kefir marinade, there are recipes with exotic or rare ingredients. We have listed only the most popular, proven and suitable for any final dish.