Marinade for chicken breast: recipes for every taste

The dryness of chicken, especially of poultry chests, puts obstacles on the way of preparing many dishes. Especially it affects if there are planned brass dishes or dishes made on open fire. But fans of chicken meat and supporters of dietary nutrition found a way out of the situation. Marinade for chicken breast successfully copes with its dryness, making the meat juicy and tender. And if you take into account how many variants of it have been found, you can safely buy fillets in large quantities for any holiday or departure "for nature".

Marinade from olive oil and oregano

For him, three-quarters of lean oil is taken (naturally, olive is preferable), a quarter of water, 3-4 cloves of garlic (let through the press) and a quarter of a spoonful of dried oregano. All components are mixed, in the marinade for the chicken breast meat is dropped and left for two hours. Liquids are obtained a little, but enough for processing half a kilogram fillets - it must be rolled in the resulting sauce.

Lemon marinade

In it, the fillet softens very quickly, so this recipe is an "ambulance" in situations to which you are not prepared: the arrival of relatives, spontaneous travel to nature or the discovery of the emptiness of the refrigerator. To prepare a marinade for chicken breasts, in a bowl, mix a quarter cup of lemon juice and olive oil, 3 crumbled garlic cloves, chopped small spicy pepper like "fire" and to taste the crushed greenery - thyme, rosemary, parsley, etc. This The amount will be enough for 800 grams of grams. They are coated on all sides - and in half an hour you can bake.

Wine base

This is the most famous and popular marinade for chicken breast. In a glass of red dry wine lay salt and sugar (on a tablespoon), a couple of lauries, peppers - black and fragrant, in equal quantities, as much as you like. The mixture must be warmed up, but it can not be boiled - as soon as the sugar and salt dissolve, the container is removed from the plate. When the marinade has cooled, a breast is placed in it. The volume is enough for half a kilogram. Marinate fillet should be at least five hours.

Onion pickle

One of the simplest. Half a kilo of fillet is grinded in a blender to a gruel with two onions, savored with salt, seasoning (ready-made chicken, but tastier and more fragrant to assemble one's own) and black pepper-each spice in a teaspoonful. This marinade for chicken breasts is smeared on meat, very carefully, actually rubbed. To sustain in it a fillet it is necessary not for long - half an hour will suffice. But if there is a night in the fridge, it will only be juicier.

Honey marinade

It would seem that the result should be sweet, but practice shows that this is not quite so. Maybe because this must also contain mustard for the chicken breast. It is mixed in equal quantities with clear liquid honey, soy sauce and hot mustard plus lemon juice - as much as you like. For flavor, you can add spicy greens. In spices, the sauce does not need, but if desired, you can enter them. Marinate fillet should be about an hour. It's no longer worth it - there will be a conflict between the sweetness of honey and the sharpness of mustard.

Marinade from sesame and ginger

Very fast"! Connect sesame oil and Dijon mustard (on a tablespoon), two - freshly ginger, a quarter of a glass of loose vinegar and a teaspoon of soy sauce. Rubbed with fillet and left alone for a quarter of an hour. Baked chicken breast in marinade cooked according to this recipe is distinguished by its exquisite taste and wonderful crust.

In addition, we note that not all recipes are enumerated, for which it is possible to make a unique marinade for chicken breasts. There are options based on orange or pineapple juice, marinades from yogurt and kefir, there are recipes with exotic or rare ingredients. We listed only the most popular, tested and suitable for any final dish.