In order to cook grilled chicken in the oven, you do not need to have great culinary skills, the main guarantee of the good taste of this product is the correctly prepared marinade. Next, consider the main, most winning options for creating a marinade for grilled chicken, baked in the oven, which can be used at home.
Classic pickle
Surely many housewives dream of repeating the taste of the grilled chicken that is sold in the store, but in fact they are faced with the fact that they simply cannot repeat this seemingly simple marinade. Actually making it pretty easy. To do this, take 100 g of salt and dilute it in 2 liters of water, which must first be boiled, and then cooled to room temperature. Then, pre-prepared chicken carcass should be lowered into the liquid and left overnight for pickling. It should be noted that for normal carcass salting, make sure that the water completely covers it.
The next morning you need to mix the following components in a separate container:
- a spoonful of dried dried garlic;
- 1 tsp ground pepper;
- 2 tsp paprika (it is better to choose a sweet one).
A mixture of these spices needs to be combined with sunflower oil (4 tablespoons).
Pickled chicken should be removed from salt water and thoroughly dried. Further, from all sides, the carcass must be grated evenly with the prepared mixture, and then let it brew for a couple of hours. After the allotted time, the chicken should be sent to the oven and baked at a temperature of 200 degrees. As for the baking time, it is determined individually, depending on the weight of the chicken.
Marinade with mayonnaise
Many housewives admit that the most delicious grilled chicken marinade is mayonnaise. Practice shows that it is with its help that the finished chicken is incredibly juicy and fragrant, and a crispy and golden crust is formed on it.
To make a delicious grilled chicken marinade, cooked on a skewer, you need to take 4 cloves of garlic and chop them with a crush. After that, it must be combined with a glass of mayonnaise, as well as a small amount of a mixture of ground peppers, salt and assorted seasonings for grilled chicken. The resulting mass must be brought to uniformity and generously coated with a mixture of carcass on all sides. Then it should be sent to the refrigerator for 10-12 hours to soak. After the allotted time, the chicken can be removed and baked.
Soy Sauce Marinade
Practice shows that the most successful grilled chicken marinade is soy. Its main advantage is that it is prepared from a minimum of simple ingredients.
To create a mixture, you need to combine in one bowl 6 tablespoons of sauce, a couple of tablespoons of natural liquid honey, as well as a mixture of spices (dry garlic, wig, black pepper, salt, coriander, dry ginger powder) - their amount should be chosen to taste. Having mixed all the ingredients, the mass should be coated with the bird carcass, after which it should be placed in a plastic bag and, after releasing air, sent to the refrigerator for 4 hours for marinating. After the specified time, you need to bake the chicken until ready.
This grilled chicken marinade, cooked in the oven, allows you to cook a soft and juicy carcass with an incredibly delicious crispy crust.
The easiest pickle
In the event that there is a need to cook grilled chicken quickly, you can use the simplest marinade recipe for her. It provides for the use of a minimum number of constituent components, but this does not impair the taste of the finished dish.
To create a marinade, combine 100 g of sunflower oil in a bowl, as well as a spoonful of salt and 1 tsp. mixture of ground peppers. After thoroughly mixing the components, it is necessary to coat the carcass with the mixture, after which it should be placed in a dense parquet with a fastener and, marinated in the refrigerator for three hours, baked at a temperature of 200 degrees.
Vinegar Marinade
In order to make the grilled chicken not only tasty, but also had an amazing aroma, you can use marinade with vinegar to make it. However, practice shows that such an effect can be achieved only with the full implementation of the entire technology prescribed in the recipe.
To create a marinade, 4 tablespoons of vinegar, a little salt and red pepper, and 10 tablespoons of sunflower oil should be mixed in one container. All of these components must be mixed and let them brew for a couple of hours. After this time, it is necessary to add 4 crushed cloves of garlic to the marinade and only after that rub the carcass abundantly with mass, distributing it evenly. Next, the chicken should be allowed to brew for about an hour, and then bake until cooked.
Garlic Chicken
For chicken marinade, grilled sauce based on garlic can be simply indispensable. It is done quite simply, thanks to which it is strong for any housewife. Practice shows that this version of the grilled chicken fillet marinade gives the finished dish a great aroma and piquancy. The finished chicken will have a sharp taste that will appeal to true gourmets.
To prepare chicken in this way, it is recommended to take only fresh garlic, not dried - in this case, the taste of the finished dish turns out to be more vivid and saturated.
In order to successfully marinate the chicken, it is necessary to grind the teeth taken from the head of garlic in a blender, after which 100 g of butter should be added to the resulting slurry, and then grind everything until smooth.
A prepared mass of a small amount of pepper and salt should be used to grate the chicken carcass, treating it not only its surface, but also the fillet located under the skin. Next, the surface of the carcass should be rubbed abundantly with a garlic-oil mixture and sent to the refrigerator for 10-12 hours.
Immediately before baking, chicken should be evenly coated with a small amount of vegetable oil, and then sent to the oven.
Spicy pickle
In order to prepare spicy brine, you need to put on the stove a couple of liters of purified water and let it boil. As soon as this happens, pour 100 g of salt, 3 tablespoons of sugar, a spoonful of dried ground garlic, and 4 bay leaves and 10 peppercorns into the liquid. To add more spice to the marinade, add a small amount of dried sage and thyme. In this composition, the mass must be boiled for 2-3 minutes, and then turn off the heat and allow the contents of the pan to cool.
In the cooled marinade, you should lower the chicken carcass so that the liquid completely covers it, and then leave it to marinate overnight.
After the allotted time, the carcass should be removed from the brine, thoroughly blot it with a paper towel and, having coated with a small amount of vegetable oil, sent to the oven for baking.
Cooked according to this recipe, grilled chicken marinade at home will make poultry meat very tender, and in the process of baking it will get a golden and crispy crust.
Soy Sauce and Lemon Marinade
In order to cook a delicious spicy grilled chicken marinade, you need to take 100 ml of soy sauce, as well as 3 tablespoons of lemon juice. The ingredients should be combined and, adding to them 2 tablespoons of brown sugar, 2 tsp. sesame oil, mix thoroughly. After 30 minutes, 4 crushed cloves of garlic, 2 tablespoons of finely chopped ginger root, and 1 tsp. mixture of ground peppers. After mixing, the mass must be evenly wiped prepared chicken carcass, and then let the bird brew for 4 hours.
After the allotted time, the bird needs to be baked - in the finished form it will turn out to be very soft, juicy and crispy.
Italian marinade
How to cook grilled chicken marinade in the Italian manner? To do this, take a quarter cup of olive oil and combine it with 1 tsp. ground dry garlic, a spoonful of a mixture of Italian herbs, as well as 1 tsp. oregano. After mixing, 2 tsp should be included in the mass. vinegar, as well as 1 tsp. salt and stir everything thoroughly again.
The made marinade should be coated with a chicken, and then sent to the refrigerator for the night. After 10-12 hours, the carcass should be removed from the refrigerator and sent to a red-hot oven.
Mustard marinade
A very delicious grilled chicken marinade, cooked in the oven, is one that is prepared on the basis of mustard. To prepare it, combine in one dish a teaspoon of salt and a glass of olive oil. The components must be thoroughly grinded, and then add to them half a glass of lemon juice and 2 tablespoons of mustard with grains. After thoroughly grinding everything, it is necessary to evenly coat the prepared chicken carcass with the resulting mass and, keeping it in the refrigerator for 6-7 hours, send it to the oven for baking.
Features of the preparation of marinades
In order for the pickled chicken to be especially tasty after cooking, it is necessary to properly prepare the brine for soaking it. In order to better absorb the mixture into the meat, and during the roasting process a golden and crispy crust is formed on its surface. Sunflower oil should be included in any grilled chicken marinade in the oven, this component provides not only a particularly bright taste, but also uniform distribution of all components over the area.
In the process of coating the birds, it is important to apply the marinade not only on the upper part of the carcass, but also on the inside, under the skin. By the way, before applying the mixture, it is very important to thoroughly dry the carcass and only after that apply seasonings - so they are better absorbed.
In order for the bird to be well fed with spices, it is necessary to let it brew. For pickling, it is necessary to allocate about 4 hours - during this time the meat will have time to be saturated with the taste and aroma of spices, as well as the juice of the prepared sauce. For pickling, it is advisable to choose a sealed bag, as well as a glass or ceramic container (most importantly - not metal). Specialists in the field of cooking say that to obtain a particularly juicy chicken, it is advisable to soak it overnight.
As for the optimal period for baking, as a rule, the calculation is based on one hour of cooking per 1 kg of meat. Practice shows that for pickling it is best to give preference to small chicken carcasses - they are fairly quickly and evenly soaked, and also much faster fried. The readiness of the chicken should be determined by an incision: if a light broth flows out of it, this indicates that the bird is ready and it is time to get it.