The taste of fried or baked chicken depends on which marinade it was previously soaked in. It is the marinade that makes chicken meat tasty, delicate and with a pleasant spicy note.
We offer some of the best marinades for chicken, which can be used for cooking whole carcasses in the oven, and for chicken legs and thighs fried in a pan.
How tasty and easy to marinate the chicken for the oven?
Ingredients:
- chicken carcass weighing approximately 1.5 kg;
- grated paprika - 2 teaspoons;
- dried basil - 1 teaspoon;
- garlic - 4-5 teeth;
- black ground pepper - 1/2 tsp;
- salt - 2 teaspoons or to taste.
Preparation
To prepare the marinade, we clean the cloves of garlic and squeeze them through the press. Mix it with salt, rub it a little by a crush or spoon, add ground sweet paprika, black pepper, dried basil, pour in olive oil and mix. Two teaspoons of this marinade is used for rubbing the abdomen of a chicken, and the rest is lavished generously with the carcass from the outside. We let the bird soak at room temperature for at least one hour, and then we send it to the oven for baking.
How deliciously marinated chicken in soy sauce for frying in a frying pan?
Ingredients:
- chicken meat - 1,2-1,5 kg;
- soy sauce - 80 ml;
- garlic - 2-3 teeth;
- the root of ginger - to taste;
- vegetable oil refined - 35 ml;
- lemon juice - 55 ml;
- curry - to taste;
- red ground pepper - to taste;
- black ground pepper - to taste;
- salt - to taste.
Preparation
To prepare the marinade, ground ginger and peeled garlic rubbed on a fine grater and mixed with vegetable oil, soy sauce and lemon juice. Fold the mass with ground black and red pepper, add to the taste of curry and, if necessary, salt, stir and rub the resulting mixture of pre-prepared slices of chicken. Let's soak in the aromas for a few hours and we can start frying in a frying pan.
Tasty chicken marinated in mayonnaise with mustard and garlic
Ingredients:
- chicken meat - 1,2-1,5 kg;
- mayonnaise - 220 g;
- garlic - 4-5 teeth;
- mustard - 20 g;
- juice of one lemon;
- crushed bay leaf;
- vinegar 9% - 20 ml;
- black ground pepper - to taste;
- salt - to taste.
Preparation
We clean the cloves of garlic, squeeze it through the press and mix it with mayonnaise, mustard, juice of one lemon and vinegar. Add a couple of crushed laurel leaves, ground black pepper and salt, stir, rub the resulting mixture of chicken and leave to marinate for several hours.