Marinade for chicken lemon mayonnaise. Chicken marinade with lemon and herbs. Spicy marinade with rosemary
Chicken cooked in lemon marinade is... traditional recipe American cuisine. It is distinguished by its ease of preparation and amazing delicate aromatic taste of the finished chicken. For this dish, it is advisable to take chicken parts along with the skin, which itself turns out incredibly tasty, and also does not allow the meat to dry out in the oven. Lemon Chicken is obtained with a light aroma of lemon, its acidity is practically not felt. At the same time, lemon has a positive effect on chicken fat, adding balance to the taste and lightness of this rather high-calorie dish.
5 chicken thighs with skin
2 cloves garlic
juice and zest of half a large lemon
1 tsp dried thyme (or a few sprigs of fresh)
1 tsp dried rosemary (or a couple of sprigs of fresh)
1.5 tsp. salt
freshly ground black pepper.
Grate the lemon zest into a bowl (preferably non-oxidizing) and squeeze out the juice. You can marinate chicken in a bag, but then you need to first check it for leaks so that the marinade does not leak out during the process. In this case, all the ingredients for the marinade are placed in a bag, and chicken parts are added there. Add thyme and rosemary. Roughly break fresh herbs to make it easier to remove them before baking; simply pour dry herbs into lemon juice. Peel the garlic and grate it on a fine grater or pass it through a press. Add garlic, salt and pepper to the marinade, mix everything well. Wash the chicken thighs and dry with a paper towel. Make several punctures with a knife in the thickest places of the thigh so that the marinade better saturates the meat. Place the thighs in a cup with the marinade and mix them well so that they are covered on all sides with lemon marinade. Cover the cup with film and put in the refrigerator for two hours. After an hour of marinating, you can stir again. Preheat the oven to 200 degrees. Remove large pieces of rosemary and thyme from the chicken. Place the chicken in a baking dish or on a baking sheet, skin side up. Grease with marinade. You can put a few sprigs of aromatic herbs (rosemary and thyme) on top. Bake for about 60 minutes until the chicken is cooked and crispy and golden brown. But be sure to focus on the performance of your oven. Half an hour after the start of baking, you need to lubricate the thighs with the released juice. It is advisable to do this several more times until the chicken acquires an appetizing and crispy crust. If your oven has a grill, I recommend using this mode at the end of cooking. Turn on the grill for 2-3 minutes and the chicken skin will almost instantly acquire a decent crispy appearance. Serve the chicken in the lemon marinade with lemon wedges. It is good to serve rice and salad as a side dish. fresh vegetables.
Personally, we have long given up heavy meat, the benefits of which no one has proven, so we eat exclusively poultry. It is not deposited on the waist, it is easily digestible protein and invaluable polyunsaturated fatty acids, a huge amount of vitamins and minerals that make us slimmer, healthier and younger.
How to marinate chicken: 6 rules
1. To ensure that the chicken always turns out tender and juicy, choose only chilled product, but not frozen.
2. To marinate poultry, use only glass or enamel dishes, everyone knows about the dangers of aluminum and plastic.
3. The longer the chicken is in the marinade, the more tender it becomes.
4. Marinades, which include soy sauce, should be salted with caution.
5. Salt the bird at the end of cooking or just before eating so that the salt does not draw out all the moisture and make the chicken tough and dry.
6. To ensure that dietary meat always turns out juicy, place the skewers as close to each other as possible, cook the kebab over hot coals and make sure that there is no fire!
Chicken dishes: cook according to recipes from the chef - watch the video recipe!
Honey mustard marinade
Juicy baked chicken with a beautiful crust just like in the advertisement - really real! This is the most best way roasting poultry. Honey combined with French mustard adds a slight zesty sweetness, and the mixture of herbs, garlic and lemon adds amazing flavor. Prepare two, or better yet, three servings at once. Honey chicken never stays on the table!
And at the dacha, take super-budget wings and be sure to cook them on the grill.
RECIPE FOR HONEY-MUSTARD MARINADE
What you need:
150 g liquid honey
100 g French grain mustard
1 lemon
5–7 cloves of garlic
1 bunch of dill
1 bunch of parsley
salt - to taste
How to prepare honey mustard marinade:
1. Using a paring knife, zest the lemon and cut it into thin strips. Squeeze lemon juice and mix it with mustard, honey, vegetable oil, finely chopped garlic, herbs and zest. Mix thoroughly.
2. Marinate the chicken for 3-6 hours.
3. The finished bird should be baked together with the lemon peels included in the composition.
4. During cooking, periodically brush the chicken with the remaining marinade, salt the bird at the very end.
Yogurt marinade
The easiest marinade for lovers of everything super-dietary. Only natural products and no mayonnaise!
RECIPE FOR YOGURT MARINADE
What you need:
1 tbsp. natural yogurt(can be replaced with kefir or even fermented baked milk)
1 tbsp. spoon of lemon juice
1 teaspoon curry
1 teaspoon turmeric
1 teaspoon cardamom
salt - to taste
How to make spicy yogurt marinade:
1. Mix all ingredients into a homogeneous mass and marinate the bird. It is recommended to soak the chicken in the yogurt marinade overnight. Salt the chicken at the end of cooking or just before serving.
Orange marinade
The recipe for this marinade is great for cooking chicken in the oven or over charcoal. A pleasant light spiciness combines in the most harmonious way with orange notes and curry spice. Ruddy, golden, luxurious chicken!
ORANGE MARINADE RECIPE
What you need:
100 g honey
3 oranges
2 tbsp. spoons of vegetable oil
2 teaspoons curry
ground red pepper - to taste
salt - to taste
How to make orange marinade:
1. Squeeze juice from two oranges, cut the third into thin slices.
2. Drizzle the legs, thighs, wings or breast (or you can do all of them at once) orange juice and leave for 15–20 minutes.
3. Combine honey, butter, curry, pepper. Mix into a homogeneous mass.
4. Marinate the chicken for 2-4 hours.
5. Place the finished bird in a mold, place orange slices on top, brush with marinade again and bake until done. Add salt immediately before use.
Fiery marinade
Hot chicken for thrill seekers. Poultry cooked in this marinade goes perfectly with a salad of fresh vegetables and tomato juice. Best suited for cooking on skewers, in a home smoker or on the grill.
RECIPE FOR FIRE MARINADE
What you need:
150 ml soy sauce
1 bunch of green onions
2 teaspoons ground red pepper
1 head of garlic
5–7 cm ginger root
How to make a fiery marinade:
1. Finely chop the green onions.
2. Grate the garlic and ginger on a fine grater.
3. Combine soy sauce, green onions, red pepper, garlic and ginger.
4. Mix all ingredients.
5. Marinate the chicken and pack tightly in the pan.
6. Leave in the refrigerator overnight. Add salt as needed at the very end of cooking.
Marinade-glaze
Chic and shine! Moreover, shine – in the literal sense of the word! Divine glazed chicken will become the most luxurious dish on your table. The marinade is especially suitable for baking chicken drumsticks and wings, however, whole chicken will also blow everyone away.
RECIPE FOR MARINADE-GLAZE
What you need:
150 ml soy sauce
80 g honey
5–7 cm ginger root
3 cloves garlic
1 tbsp. spoon provencal herbs
1 pinch of pepper
salt - to taste
How to prepare the marinade glaze:
1. Grate the ginger on a fine grater.
2. Combine honey, soy sauce, garlic, ginger and spices.
3. Mix all ingredients into a homogeneous mass.
4. Bring to a boil over low heat and boil for 4–5 minutes, cool.
5. Place the prepared chicken in a baking dish, generously grease with the resulting glaze, and cover with foil.
6. Place in an oven preheated to 180ºC, bake for 15 minutes and brush with sauce again.
7. Continue to baste the chicken every 5-7 minutes while baking until done. Add salt at the end of cooking.
Sour cream marinade
If your baked chicken turns out stringy and tasteless, try a sour cream marinade. The poultry meat turns out incredible: tender and melts in your mouth with subtle notes of ginger and a slight taste of mustard. This marinade is especially good for roasting fillets. chicken breast.
RECIPE FOR SOUR CREAM MARINADE
What you need:
5 tbsp. spoons of low-fat sour cream
Z st. spoons of soy sauce
1 tbsp. spoon of Russian mustard
1 tbsp. spoon of dry Provençal herbs
2 teaspoons ground ginger
salt - to taste
How to prepare sour cream marinade:
1. Combine all ingredients and beat with a fork into a homogeneous mass.
2. Wash and dry the chicken.
3. Marinate the chicken for at least 2 hours.
4. Place the pieces in a mold and bake in an oven preheated to 180ºC until cooked.
5. During cooking, periodically brush with remaining marinade.
6. 10 minutes before the end of cooking, add salt as needed and place a thin slice of any hard cheese on each piece of chicken.
Bake until crusty.
Lemon marinade
The secret to this amazing citrus marinade is the addition of herbs and spices, which give the bird a rich, intense flavor. Only juicy chicken and nothing more! Marinade is ideal for baking chicken meat in the sleeve or on the grill.
LEMON MARINADE RECIPE
What you need:
2 lemons
5–7 cloves of garlic
1 tbsp. spoon of allspice peas
3 tbsp. spoons of vegetable oil
1 teaspoon saffron
1 small bunch of rosemary (can be replaced with dried)
salt - to taste
How to make lemon marinade:
1. Peel the garlic and crush it with a knife.
2. Cut the lemon into large cubes. Tear the rosemary sprigs with your hands.
3. Combine lemons and rosemary. Mix the ingredients well with your hands.
4. Add garlic, oil, pepper and saffron, mix thoroughly.
5. Marinate the chicken for 5 to 12 hours. Salt at the very end of cooking.
Tomato marinade
Combination herbs with garlic and paprika creates a wonderful marinade for cooking the most tender chicken V own juice. Thick, aromatic gravy and soft chicken meat go well with any side dish - from simple buckwheat porridge to fancy pasta.
TOMATO MARINADE RECIPE
What you need:
1 tbsp. thick tomato juice
2 tbsp. spoons of vegetable oil
1 tbsp. spoon ground paprika
5 cloves garlic
1 bunch of basil
1 bunch of mint
salt - to taste
How to prepare tomato marinade:
1. Chop the garlic, mint and basil very finely. Combine with tomato juice and vegetable oil. Mix thoroughly.
2. Marinate the chicken for 2-4 hours.
4. Place the finished bird in a hot frying pan, after 2-3 minutes, reduce the heat to low and simmer, covered, in its own juices until cooked. During cooking, you can add a little water if necessary, and add salt at the very end.
5. When serving, sprinkle with chopped mint if desired.
Kvass marinade
A simple and reliable, homemade and so clear kvass marinade will give your chicken a pleasant aroma rye bread. And don't forget lots of fresh herbs and home-grown vegetables!
RECIPE FOR KVASS MARINADE
What you need:
400 ml bread kvass(ideally made at home)
2 tbsp. spoons of Russian mustard
1 tbsp. spoon of honey
5–7 cloves of garlic
1 bunch of any greenery
1 pinch of pepper
salt - to taste
How to prepare kvass marinade:
1. Chop the garlic, finely chop the greens.
2. Combine kvass with mustard, honey, garlic, herbs and pepper.
3. Marinate the bird for 2–4 hours, but preferably overnight.
4. Bake the chicken on a wire rack or in the oven until golden brown. Salt a few minutes before cooking or before serving.
Wine marinade
Soft texture and pronounced taste of chicken meat: red wine marinade for real gourmets! Red or white, dry or sweet – feel free to try new combinations. Marinade is ideal for cooking chicken kebab.
WINE MARINADE RECIPE
What you need:
300 ml dessert red wine
100 g pitted prunes
1 onion
1 teaspoon cloves
salt, pepper - to taste
How to prepare wine marinade:
1. Cut prunes and onions into rings.
2. Combine wine, onion, prunes and pepper, stir.
3. Marinate the bird, keeping it in the refrigerator for at least 3 hours.
4. Stir occasionally during the marinating process. Add salt at the end of cooking or just before serving.
The choice of marinade for chicken depends on the taste of the person preparing the dish or on the preferences of the guests. The answer to the question: how to marinate chicken you can easily find in this article. And preparing the marinade will not take much time - because you will know exactly which components are combined with each other.
Marinade for chicken kebab can be prepared on the basis of mayonnaise, kefir, beer, mustard, ketchup; oranges, honey and even pineapples are often used in sweet and sour versions of the “filling”. Usually vinegar or lemon is added to the marinade.
Marinade for chicken with mayonnaise and lemon
A pack of mayonnaise, juice of half a lemon, chopped onion and clove of garlic, black pepper, salt.
Mix everything and soak the chicken pieces in this marinade for an hour to the whole night in the refrigerator. The pieces can be fried on a baking sheet, in a frying pan, or barbecued.
Marinade for chicken with white wine
Dry white wine - 1 cup; olive oil- 4 tbsp; onion - 1 pc.; garlic - 2 teeth; greens (dill, parsley) - 1 bunch; ground black pepper -1 tsp; salt
Wash the onion and garlic, peel and finely chop. Mix all the ingredients for the marinade in a saucepan, add the washed greenery sprigs. Place chicken pieces in the marinade and refrigerate for 3-10 hours.
Marinade for chicken with sour cream, lemon and seaweed
Sour cream - 150 gr, dill, green onions(feathers), seaweed- 50 g, finely chopped bell pepper, black pepper (peas).
Squeeze lemon juice into the marinade and mix everything thoroughly. Drown the chicken pieces in the prepared marinade and refrigerate for one hour or overnight. Remove the chicken and wipe it with napkins to remove any stuck marinade (it is no longer needed - the chicken is soaked). Rub the chicken pieces with garlic and vegetable oil. You can fry in the oven and make shish kebab.
Marinade for chicken with beer, kefir and ginger
Light beer - 0.5 cups; kefir - 0.5 cups, salt, garlic, 1 tbsp. spoon of grated ginger.
Mix everything and marinate the chicken pieces for 3 hours. When frying shish kebab, you can pour the remaining marinade over the kebab.
Chicken marinade with soy sauce
0.7 l of water; soy sauce - 2 tablespoons; lemon juice - 100 g; 3 teaspoons salt; 30 grams of ground black pepper; squeeze out 4 cloves of garlic.
Take a syringe and inject this marinade into the chicken pieces. And coat the top with the following marinade: 70 grams of white wine, dissolve a tablespoon of honey in it, 10 grams of ground red pepper, 15 grams of nutmeg. Let it marinate for 3 hours, then bake it in the oven or fry the kebab.
Marinade for chicken with mustard
2 tablespoons olive oil, 1 tablespoon fresh lemon juice, 5 cloves garlic, 3 tablespoons mustard and chopped herbs (rosemary is best).
Mix everything in a large bowl. Add half a teaspoon each of salt and ground black pepper.
Mix the chicken meat thoroughly with the marinade and refrigerate for several hours. Suitable for grilling and barbecuing.
Marinade for chicken kebab with soy sauce
150 ml. soy sauce, one teaspoon of honey, one or two cloves of garlic (for chicken).
Just take your favorite soy sauce. Chop garlic into it (for chicken only). Dissolve a teaspoon of honey. Pour this marinade over the meat. Marinating time is an hour or longer.
Marinade for chicken kebab with garlic
at 800-900 gr. chicken fillet; 5-6 cloves of garlic; some greens (parsley, dill, etc.); first ground salt; pepper (to taste); 3-4 tablespoons of vegetable oil.
Crush the garlic with a knife and chop finely. Rinse the greens with water and chop very finely. It is better to take less greenery, but at the same time you need to chop it as finely as possible. Add the herbs and garlic that we just chopped to the pieces of chicken breast. Add salt and pepper. Pour vegetable oil. Mix thoroughly and squeeze the meat a little with your hands. Marinate in a cool place for two hours or longer (up to a day).
Marinade for chicken kebab in ketchup
Chicken fillet 800 gr.; 100 gr. tomato ketchup; salt; pepper; spices to taste.
Pour ketchup over chicken pieces. Salt and pepper to taste. Mix chicken fillet pieces with ketchup and remove the cold to marinate. Marinating time is from an hour to a day.
Amber marinade for chicken kebab
A couple of saffron stigmas, 50 g of kefir, 50 g of olive oil, 1-2 cloves of garlic, 2 onions, 0.5 teaspoon of orange zest, 2 teaspoons of pepper and the juice of two lemons.
Pour 1.5 tablespoons of boiling water over the saffron and let it brew. Crush the garlic and thinly slice the onion into rings. Mix these ingredients with kefir, oil, zest, pepper and lemon juice, beat everything in a blender. Marinate the chicken pieces in the resulting mixture, leaving them in a cool place for 6-8 hours.
Fragrant marinade for chicken kebab
1 orange, 200 ml soy sauce, 1 ginger root.
Peel and grate the ginger, remove the zest from the orange, pour soy sauce over it all. Marinate in this mixture for 30 minutes.
Marinade with pineapple juice for chicken kebab
1 kg chicken fillet, cut into cubes; 1 glass of pineapple juice; 1/2 cup brown sugar; 1/3 cup soy sauce.
In a small saucepan over medium heat, combine pineapple juice, brown sugar and soy sauce. Remove from heat as soon as mixture begins to simmer. Place chicken pieces in a medium bowl. Pour in the pineapple marinade, cool and refrigerate for 1-6 hours.
Pineapple marinade for chicken
chopped pineapple - 100 g; ground ginger ½ tsp; apple cider vinegar– 3 tbsp; honey -3 tbsp; soy sauce – 3 tbsp; garlic – 2-3 cloves.
Mix all the ingredients, add the chicken pieces and place in the refrigerator for 3-6 hours. Pineapple will give chicken meat an exotic taste.
Do not chop the greens too much when pickling. Since, when cooking, it will be difficult to clean the meat from small stuck leaves. And when frying (especially over a fire), fresh greens turn black and spoil appearance dishes.
Vinegar is evil. Yes, vinegar can destroy bad smell"missing" meat. But for taste fresh meat Vinegar has a very negative effect.
Chicken in lemon marinade– a vivid example of a harmonious combination of citrus fruits and meat. By and large, we can say that no matter which citrus fruit you take, except for grapefruit, which is characterized not only by a sweet and sour taste, but also by bitterness, it will go well with different types meat - pork, duck, goose, beef (veal), rabbit.
If you want to try some new and delicious sweet and sour marinade, then be sure to take note of this recipe for chicken in lemon marinade. By the way, sour or sweet and sour marinades for meat, in particular for baking or kebabs, are very popular today. Let's remember the cranberry, kiwi marinade, pomegranate juice, cherries, red currants and so on.
Lemons are also great for making marinades for chicken and other meats. The organic acids included in their composition perfectly soften the meat, making it juicy and soft in taste, in addition, they will give it a delicious citrus aroma. To give marinades a sweetish taste, honey, cane sugar, maple or other types of syrups, and balsamic vinegar are added to them.
Today I want to show you how to cook chicken, or rather chicken legs, in a lemon sauce, which will include honey, olive oil, spices and garlic. From this combination of ingredients it turns out very delicious sauce. This recipe is no worse than the recipe.
Now let's move on to the recipe and see how it's prepared chicken in lemon marinade – step-by-step recipe with photos.
Ingredients:
- Chicken drumsticks - 1 kg.,
- Lemon - 1 pc.,
- Garlic - 3-4 cloves,
- Honey - 1 tbsp. spoon,
- Salt - 1 teaspoon,
- Olive oil - 3 tbsp. spoons,
- Spices for chicken, paprika - 10 g each.
Chicken in lemon marinade - recipe
Cooking chicken in a lemon marinade begins with preparing a lemon marinade or sauce. Squeeze the juice of one lemon into a bowl.
Finely chop the garlic cloves or pass them through a press. Add to bowl with lemon juice.
Add honey to the marinade, which will make the sauce sweet and sour. In addition, honey will give a golden crust to baked chicken in the oven.
Salt the marinade to taste.
Add olive or vegetable oil to the lemon sauce ingredients. Oil, just like honey, will give a golden color to the skin of the chicken.
Chicken in lemon marinade. Photo
Chicken cooked in a lemon marinade is a traditional American recipe. It is distinguished by its ease of preparation and amazing delicate aromatic taste of the finished chicken. For this dish, it is advisable to take chicken parts along with the skin, which itself turns out incredibly tasty, and also prevents the meat from drying out in the oven. This time I prepared chicken thighs. Lemon Chicken has a light lemon aroma; its acidity is almost undetectable. At the same time, lemon has a positive effect on chicken fat, adding balance to the taste and lightness of this rather high-calorie dish.
Kitchen: American.
Cooking method: in the oven.
Preparation time: 20 minutes.
Marinating time: 2 hours.
Baking time: 1 hour
Ingredients for 5 servings:
- 5 chicken thighs with skin
- 2 cloves garlic
- juice and zest of half a large lemon
- 1 tsp dried thyme (or a few sprigs of fresh)
- 1 tsp dried rosemary (or a couple of sprigs of fresh)
- 1.5 tsp. salt
- freshly ground black pepper.
Preparation
Grate the lemon zest into a bowl (preferably non-oxidizing) and squeeze out the juice. You can marinate chicken in a bag, but then you need to first check it for leaks so that the marinade does not leak out during the process. In this case, all the ingredients for the marinade are placed in a bag, and chicken parts are also added there.
Add thyme and rosemary. Roughly break fresh herbs to make them easier to remove before baking; simply pour dry herbs into lemon juice.
Peel the garlic and grate it on a fine grater or pass it through a press. Add garlic, salt and pepper to the marinade, mix everything well.
Wash the chicken thighs and dry with a paper towel. Make several punctures with a knife in the thickest parts of the thigh so that the marinade better saturates the meat.
Place the thighs in a cup with the marinade and mix them well so that they are covered on all sides with the lemon marinade.
Cover the bowl with film and put it in the refrigerator for two hours. After an hour of marinating, you can stir again.
Preheat the oven to 200 degrees. Remove large pieces of rosemary and thyme from the chicken. Place the chicken in a baking dish or on a baking sheet, skin side up. Grease with marinade. On top you can put a few sprigs of aromatic herbs (rosemary and thyme).
Bake for about 60 minutes until the chicken is cooked through and crispy and golden brown. But be sure to focus on the performance of your oven. Half an hour after the start of baking, you need to lubricate the thighs with the released juice. It is advisable to do this several more times until the chicken acquires an appetizing and crispy crust. If your oven has a grill, I recommend using this mode at the end of cooking. Turn on the grill for 2-3 minutes and the chicken skin will almost instantly acquire a decently crispy appearance.- Serve chicken in lemon marinade with lemon wedges. Good to serve as a side dish
