Interesting, but for the first time the marinade was used by the ancient Romans. Like today, the marinade allowed to soften the meat and give it a more subtle taste. In ancient times, ordinary sea water was used as a marinade. It marinated meat for several hours. Apparently, the effect justified itself, since the meat dishes of those times are still described in cook books.
Today, there is a more extensive list of ingredients for lovers of tasty and juicy meat, and the recipes for making marinade are much more. This allows you to cook the marinade based on the characteristics of the meat. For example, for hard meat you need to use ingredients that can soften its structure a little. Perfect mustard, which penetrates deep into the fiber, improves the absorption of herbs and spices that make up the marinade.
For chicken meat, which is already a priori tender, it is not necessary to include such heavy “softening” artillery in the marinade as mustard. Stronger ingredients can have a negative effect, the meat will become too tough.
Many believe that only meat from which it is planned to cook shish kebab needs is in marinade. However, it is possible to enrich the taste of meat not only in cases of a hike in nature, but also on everyday days, when you also want to enjoy fragrant and rich in taste meat. An important fact is that it takes much less time to prepare the marinated meat. The combination of spices and herbs allows each time to give the meat a unique and unique taste.
Preparing Products
As mentioned above, not every ingredient that is customarily used for marinating meat is suitable in the case of preparing a marinade for tender chicken. Too hard ingredients can “kill” the natural taste of the bird. Perfect action is tomato juice, adjika. The components can be ginger, soy sauce, lemon juice, and even exotic fruits - kiwi, orange.
Chicken marinade recipes:
Recipe 1. Marinade for grilled chicken
Many may wonder why it is necessary to marinate a grilled chicken. It is enough to rub it with garlic, salt, black pepper and send it in the oven until a golden crust is formed. The result will shake, however, if you do not overdo the chicken on the fire, that will dry out the meat. However, this opinion is wrong. Why to enjoy one taste every time, if you have the opportunity to experiment and each time prepare a new grill chicken with an unsurpassed taste? Ingredients Required:
• fresh ginger - 4 cm;
• apple vinegar - 2 tbsp.
• honey - 3 tbsp .;
• sesame oil - 1 tbsp.;
• lemon juice - st.l;
• garlic - 4 tooth .;
• sesame seeds - 1 tbsp.
Preparation:
Cooking marinade is not difficult. It is enough to mix all the ingredients in the jar.
Garlic pushes garlic. Peeled ginger rubbed on a fine grater. On the water bath, heat the honey, add all the ingredients here. Often, when marinade meat used special packages with a lock that allows you to thoroughly mix the components of the marinade with meat. We use such a package in this case. Marinade put in the package, here we put the chicken for the grill. Carefully we coat the chicken, leaving it in the package, send it in the fridge for about 2 hours. Before you send the meat in the oven, you need to salt it, and in the end sprinkle with sesame seeds.
Recipe 2. Marinade on grape juice for chicken in the oven
Quite an interesting recipe for cooking marinade, giving the meat an unimaginable flavor.
Ingredients Required:
• water - 2 glasses;
• citric acid 1/2 tsp;
• Cloves - 4 pcs .;
• grape juice - 2 glasses;
• pepper peas - 5 pcs .;
• sugar - 1 tbsp;
• salt.
Preparation:
The advantage of this marinade - cooking speed. In a deep vessel, mix all the ingredients and immerse the chicken here, you can kiss it, or you can cut it. Keep the meat in the marinade is better for several hours. The more, the richer the flavor and the softer the meat. If it takes 1.5 - 2 hours to cook an ordinary chicken in the oven, then a pickled chicken in the oven will need a maximum of 1 - 1.5 hours.
Recipe 3. Lemon marinade for chicken
Sour cream and mayonnaise are also widely used in the preparation of chicken marinade.
Ingredients Required:
• sour cream - 3 tbsp .;
• garlic - 5 tooth .;
• vegetable oil - 2 tbsp. L .;
• lemon juice - 4 tbsp. L .;
• turmeric - 1/2 tsp;
• nutmeg - 1/2 tsp;
• paprika - 1/2 tsp;
• salt.
Preparation:
Pass through the garlic press, mix the spices in the listed dosages. All components are added to sour cream, mix. The resulting sauce is processed every piece of meat. Tightly close the vessel with food film and put it in the refrigerator for the night.
Recipe 4. Cheese marinade for chicken
The combination of mayonnaise and processed cheese in this recipe gives the meat a rather interesting taste. The recipe does not include any exotic seasonings, all ingredients are available.
Ingredients Required:
• mayonnaise - 2 tbsp;
• garlic - 4 tooth .;
• processed cheese - 150 g;
• honey - 1 tsp;
• soy sauce - 2 tbsp.
• nutmeg 1/2 tsp.
Preparation:
It is necessary to melt the processed cheese. It is possible in a water bath, but it is better to put it in a microwave for a couple of minutes. In the cheese, melted to a thick consistency, add honey and chopped garlic. Stir, honey should also melt a little. Next, add mayonnaise, seasonings and soy sauce to the same vessel. Marinated meat for 2 hours. By the way, in such a marinade wings get especially good taste.
Recipe 5. Pineapple marinade for chicken
Prepare such a marinade can be for meat intended for the holiday table. The intoxicating scent will exactly correspond to the solemn event.
Ingredients:
• chopped pineapple - 100 g;
• ground ginger 1/2 tsp;
• apple vinegar - 3 tbsp.
• honey -3 tbsp;
• soy sauce - 3 tbsp.
• garlic - 2 tooth.
Cooking:
Like many other marinades, this recipe is characterized by ease of preparation. In a vessel where you plan to marinate the meat, mix all the ingredients and put in the fridge for 5 hours. Pineapple gives the meat an exotic flavor. Believe me, this food certainly will not remain on the table!
Secrets and useful tips from the best chefs
The use of greens in chicken marinade can significantly enrich the taste of meat. However, do not chop the greens, while cooking it is quite difficult to clean the meat from small sticky leaves. And when cooking fresh greens turn black and spoil the look of the dish.
