Marinade for chicken: in the oven - just needed!

Chicken meat is indisputable, tasty and dietary meat. But many gourmets consider it too fresh. And the housewives complain that in the oven the chicken-broiler behaves unpredictably: it goes out too dry, then the meat - with a fried, appetizing crust - remains raw at the bones. That's why there is a marinade for chicken (in the oven it is especially tasty). It impregnates the fibers, softens them, gives the fillet an opportunity to bake well, and at the same time protects from overdrying. In addition, changing marinades, you get a new dish every time. After all, the ingredients of this "dressing" give the meat other flavoring nuances.

It is not difficult to make marinades, even a novice culinary specialist will cope with this. Just need to mix the ingredients to a homogeneous state and put the meat there. The time of pickling depends on the "vigor" of the ingredients. To overdo, for example, in soy sauce is also undesirable - it will turn out to be too salty dish. Usually chicken whole or divided portioned pieces stand from hour to day. If you have too little time, still make a marinade for the chicken. In the oven, you can bake it in the culinary sleeve. Put meat there and tie it tightly. An hour in a warm place will be enough to make the chicken soaked.

The most simple preparation of the broiler or parts of the carcass to be sent to the oven is to rub the meat with salt, pepper and a spoonful of olive oil. Also, a quick marinade for chicken is obtained if the juice of one lemon is added to the above ingredients. Half a teaspoon of dried herbs (rosemary, thyme or basil) will give the dish freshness and aroma. Citron perfectly permeates the meat and does not allow it to dry out in the oven.

The Asian spirit of the dish will add a soy marinade for the chicken. With salt in this case, you should be more careful - after all the sauce is already enough seasoned. Thick 5 cloves of garlic, add dried or fresh grated ginger, a pinch of black pepper, two teaspoons of brown sugar. Fill it with lime juice and half a lemon, two tablespoons of soy sauce and extra virgin olive oil. Prisalivaem to taste. And if you add turmeric, curry or garam masala to your marinade, your house will be filled with the flavors of the Indian holiday.

If you plan to serve chicken for dinner, then in the morning, going to work, dip it in a kefir marinade for chicken. In the oven, it turns out to be excellent. Halve the onion half-rooted, sprinkle 3-4 cloves of garlic, add herbs, spices and salt. Fill all with two glasses of low-fat kefir and juice half of the citron. To those who are fond of ostrenkogo I recommend adding a spoon "Tabasco" or a chopped jalapeno pepper. In the evening, you just have to put the chicken on a baking sheet and bake it.

Some marinades are best not used during heat treatment. And others can be used as a basis for sauce. There are also such - for example, honey marinade for chicken. In the oven, it will be amazing, if it is applied with a silicone brush on the meat during baking. Then the chicken will turn out as if in a caramel crust. Wine-mustard pickle will make the dish in French exquisite. Mix in a spoonful of olive oil and vinegar (the latter can be replaced with lemon juice). Add a spoonful of mustard, best of all Dijon. Season with salt and pepper. Dilute a glass of white table wine.

Bon Appetit!