Chicken - indisputably tasty and dietary meat. But many gourmets find it too fresh. And the housewives complain that in the oven the broiler chicken behaves unpredictably: either it comes out too dry, then the meat - with a fried, appetizing crust - remains raw in the bones. Here for this there is a marinade for chicken (in the oven it is especially tasty). It impregnates the fibers, softens them, gives the fillet the opportunity to bake well, and at the same time protects it from overdrying. In addition, changing marinades, you get a new dish every time. After all, the ingredients of this "dressing" give the meat other taste nuances.
Making marinades is easy, even a novice cook can do this. You just need to mix the ingredients until smooth and put the meat there. Pickling time depends on the “vigor” of the ingredients. Overexposure, for example, in soy sauce is also undesirable - it will turn out to be too salty dish. Typically, chicken whole or chopped portioned pieces can withstand from hour to day. If you have too little time, still make the chicken marinade. In the oven, you can bake it in a culinary sleeve. Put the meat there and tie it tightly. An hour in a warm place will be enough for the chicken to soak.
The simplest preparation of a broiler or carcass parts for sending to the oven is to grate the meat with salt, pepper and a spoonful of olive oil. Also, quick chicken marinade is obtained by adding the juice of one lemon to the above ingredients. Half a teaspoon of dried herbs (rosemary, thyme or basil) will add freshness and aroma to the dish. Citron perfectly soaks the meat and prevents it from overdrying in the oven.
Soya chicken marinade gives the Asian flavor to the dish. In this case, you should be careful with salt - after all, the sauce is already seasoned enough. We crush 5 cloves of garlic, add dried or fresh grated ginger, a pinch of black pepper, two tablespoons of brown sugar. Pour it with lime juice and half a lemon, two tablespoons of soy sauce and olive oil. We add to taste. And if you add turmeric, curry or garam masala to the marinade, your home will be filled with the aromas of the Indian holiday.
If you plan to serve chicken for dinner, then in the morning, going to work, dip it in kefir marinade for chicken. In the oven, it turns out to be excellent. Cut the onion half into half rings, crush 3-4 cloves of garlic, add herbs, spices and salt. Pour all with two glasses of low-fat kefir and juice of half a citron. For those who like spicy foods, I recommend adding a Tabasco spoon or chopped jalapeno pepper. In the evening, all that remains for you is to shift the chicken onto a baking sheet and bake.
Some marinades are best avoided during heat treatment. And others can be used as a base for sauce. There are some - for example, honey marinade for chicken. In the oven, it will be amazing if it is applied with a silicone brush to the meat during baking. Then the chicken will turn out as if in a caramel crust. Wine mustard marinade will make the dish in French gourmet. Mix a spoonful of olive oil and vinegar (the latter can be replaced with lemon juice). Add a spoonful of mustard, best Dijon. Season with salt and pepper. Dilute with a glass of white table wine.
Enjoy your meal!