Fry , stew , bake - marinated chicken in all its glory .We create fabulous dishes of marinated chicken
Recipes / / August 12, 2017
Chicken meat, unlike other species, including the game, do not need to marinate for mitigation.
In most cases, sells the bird will broiler breeds with a gentle soft meat.However, a variety of pickles on the composition and methods of application are used very often.
effect achieved by such methods is to give very susceptible chicken flavor qualities of the marinade ingredients, and it may be and spices and wine, citrus juice, or onion.
Marinated chicken - the basic principles of cooking chicken with marinating
• For marinating usually take fresh or chilled meat of chicken.If the bird is still frozen it should be thawed properly.
• This should be done not in the water or in the microwave, put the meat in a non-metallic bowl and leave to stand overnight at room temperature rated.
• carcass can marinate as a whole and in the form of chopped into pieces, it all depends on what kind of dish you want to cook.
• For marinating best to take enameled ware, porcelain or glass.Such containers are not oxidized under the influence of acids in the marinade.
• Whole carcass good rub with salt and pepper and spread in the marinade.
• Marinades for birds very much, but each of them must necessarily be present acid, promotes the softening of chicken meat fibers.
• One of the most usual components of the marinade - vinegar, but it is not this set of recipes, as marinated with vinegar chicken too much loses its taste.
• It is best to maintain the chicken in yogurt, citrus juice with the addition of honey, wine or soy sauce.
• pickling time depends on what kind of effect you want to get.Matured even in the same marinade, but different duration time, chicken can get completely different taste and aroma.
• If you want to marinate the chicken for a long time, it is best to do it in the refrigerator, if marinating is designed for up to three hours, you can not clean in the refrigerator.
• Marinated chicken preparing countless dissimilar dishes: tender and juicy turn chicken marinated in yogurt and fried in a frying pan, chopped pieces and stewed in the remaining marinade after soaking, turn the chicken is much more fragrant.Also marinated chicken can be baked in the oven whole, pre-stuffed.
• marinated chicken cooked kebabs, skewered meat by placing pieces of rotisserie in banks and bake in the oven.If you want to barbecue with smoke, cook it over a fire.
«Juicy slices" - marinated chicken in a low-fat yogurt
• 800 grams of chicken;
•-pint of yogurt 2.5% fat or less;
• a head of sweet onion;
• two teeth of garlic;
• fennel, dried seeds;
• Black pepper whole pepper;
• Lavrushka one leaf.
1. cut into small slices of chicken pour yogurt, it must completely cover the meat pieces.
2. To taste, add salt, ground in a coffee grinder or spice mill, special, middle-sized, cut slices of garlic, and, slowly, gently mix.
3. Top with sliced large, very thin onion rings.
4. Close the container with a lid and store it in the refrigerator until morning.
5. scorodite dampen any vegetable oil, heat and strong.
6. Put the pieces of marinated chicken with the marinade and cook over medium heat, uncovered.Make sure that the meat did not stick to the pan.
7. When all yogurt has evaporated, and the fillet slices lightly browned, remove from heat and serve.
chicken marinated in yogurt - "Firebird", baked in the oven
• one kilogram of chicken drumsticks;
• two cups of yogurt, low-fat;
• 1 ch. L.spices for poultry;
• 10 grams of finely ground salt.
1. Shin rinse under water, removing from the bottom of the bones and cartilage remnants chapped skin.
2. Put the lower leg in a bowl, sprinkle with spices and salt and mix.
3. Pour the yogurt, again all gently but thoroughly mix and leave to marinate for half an hour, without taking in the refrigerator.
4. On the pan with small bumpers Put the chicken and pour its remaining kefir marinade.
5. Bake in a preheated oven at 190 degrees, forty-five minutes.
Skewers of chicken marinated in yogurt, Charcoal
Ingredients per kilogram chilled legs:
• six heads of medium-sized onion sweet onion;
• 250 ml of yogurt;
• Four cloves of "sharp", fresh garlic;
• 1/2 hours. L.powdered nutmeg;
• 1/3 of the h. L.hand ground black;
• two pinches of curry.
1. We chop off the legs from the bottom part of the bone with cartilage.Cut the each okorochёk apart so that the stringing together pieces with easily placed on skewers.
2. The two heads of sweet onions from the husk, clean, cut into small pieces and place along with the sliced garlic in the bowl of a blender, chop.
3. Pour the yogurt, add the spices, salt fine salt to taste and mix, you can do this blender.
4. The remaining onions cut the most, as much as possible into thin rings and, together with the chopped chicken legs, to shift into a package.Add the marinade, stir several times and his hands tightly tied bag, remove the three hours in the refrigerator.
5. strung pieces of meat on a skewer should be loose, alternating with onion rings and, obzharivaya on the coals, constantly turn to the tender meat is dry.
6. When the chicken comes to the state of half ready, pour the remaining marinade and her, fanning, bring skewers of marinated chicken until cooked.
Baked in the oven, stuffed with chicken marinated in a special soy sauce
• chicken carcass, chilled;
• half cup of mayonnaise;
• teaspoon mustard;
• 75 ml of soy sauce, mushroom can be;
• three teeth of garlic.
For the filling:
• full, without slides, a glass of rice;
• one chicken cube;
• small onion;
• Five tangerine slices;
• seven dried barbarisinok.
1. Chicken carcass wash well under running water, remove the remnants of feathers with tweezers, remove the inside of the kidneys and lungs, dry.
2. Mix the mayonnaise, mustard and soy sauce.Pepper, salt slightly more abundant than to taste, taking into account not too salty minced meat, add chopped garlic and stir.
3. Rub the marinade cooked carcass from all sides and the inside, put in a bag and leave overnight in the refrigerator.
4. For the filling and pour moved carefully diluted washed rice in three cups of boiling water bouillon cube.Add Dried barberries and boil over low heat stirring occasionally, and stop cooking for a few minutes until tender.
5. Fold slightly undercooked rice in small colander, rinse with cold water intensive.When it is fully stechёt (you can contribute to this, almost flattening the surface with a spoon), mix the rice with onions, sautéing in oil.
6. Add chopped into small pieces of tangerine slices and stir.
7. Using a spoon nafarshiruyte marinated carcass, sew and place on a roasting pan moistened with vegetable oil.
8. Put the dish in the preheated oven, raise the temperature to the level of 180-200 degrees and bake until done one hour.
«Gentle» skewers of marinated chicken in the oven, the bank
• two kilograms of chicken;
• podcherёvka kilogram;
• 1 kg onion white onion;
• 800 grams of very ripe, not hothouse tomatoes;
• liter of tomato juice;
•-pint of wine "Rkatsiteli" grades, "Sauvignon";
• six sprigs of rosemary;
• a small bunch of fresh herbs to taste;
• Two leaf lavrushki;
• small pinch of paprika;
• pinch of red chili peppers;
• taste and large sedimentary salt Coarsely ground black pepper.
1. Chop fresh herbs.Rings, half a centimeter thick, chop the onion and Lavrushka smash hands.
2. Chicken fillet cut into very sharp knife, small pieces, two-by-two centimeters.
3. At the bottom of the dishes lay deep layers: onions, slices of meat with thin slices podcherёvka then again onions, etc. This will subsequently easier to mash with onions and tomatoes...
4. Pour tomato juice, wine, a little prisolit and add finely chopped tomatoes.
5. Mix everything well, kneading with onion and tomato hands.
6. Add all the prepared spices, chopped herbs and stir again.
7. Put marinate in a cool place, preferably in the refrigerator for five hours.
8. On wooden skewers nanizhite pieces of chicken meat, alternating with plates podcherёviny and onions.
9. The remaining onions lay on the bottom of a clean, dry three-liter jars.Place the rotisserie vertically and tightly close the foil banks.
10. Each bank should lay no more than five skewers.
11. Place the jars in a cold oven and cook for an hour and a half at 180 degrees.
Marinated chicken "Tropikanka" marinated in lime
• five small chicken thighs;
• Three lime;
• Two table.spoon sweet-cream butter;
• one item.l.refined sunflower oil;
• 50 grams of honey;
• half a teaspoon of cumin, dried;
• fine salt to taste and manual grinding black pepper.
1. Lima, wash under water, dry.The shallow grater to remove the zest of citrus and squeeze the juice.
2. Mix the juice with honey and grated peel with spices.
3. Chicken thighs, rinse under running water, peel, do not remove, pierce for a better impregnation of the marinade, in a few places.
4. Rub the chicken with salt and pepper, sprinkle with lime juice generously with dissolved in it with honey and sprinkle with a mixture of peel and spices.On the day put the chicken in the refrigerator.
5. In a skillet, melt at very low temperatures, the butter, add a little vegetable.Increase the heat to medium and cook chicken until a uniform crispy crust.
6. Once in the pan with the chicken, pour the remaining marinade and continue to simmer for half an hour with the lid on low heat.
sharp little stew, chicken marinated in soy, classic sauce
Be careful and cautious with pepper "Spark", it is very sharp!If you are not sure - replace it with another, although this is somewhat distort the taste of food.
• half chicken, weighing 800 grams;
• 150 ml light soy sauce;
• 60 grams of honey, liquid;
• 5 tablespoons.l.ketchup;
• 70 ml light beer;
• one orange, large;
• pinch ground "Ogonek" pepper;
• two pinches of paprika;
• Five teeth of garlic;
• pounded black pepper, or manual grinding and coarse salt to taste.
1. Liquid honey, and a half tablespoons, mix well with soy sauce, if not exactly liquid, melt in a water bath thick.
2. Add the spices, herbs, ketchup and stir everything well.
3. Obmytuyu water and the dried chicken cut into portions, place in the prepared marinade and leave for two hours.
4. Remove the chicken from the marinade, dry disposable towel and fry in a purified vegetable oil at moderate heat until tender golden brown.
5. From the orange and squeeze the juice, adding the remaining honey, beer and a glass of water and mix.
6. Transfer the chicken pieces fried in a saucepan, pour the prepared filling and cook over low heat for twenty minutes.
7. marinated chicken, stewed on this recipe, garnished with boiled vegetables.
Marinated chicken - marinating subtleties of cooking and tips
• Optional follow exactly specified in the recipe proportions of components for the marinade, you can follow their own preferences and tastes.
• marinate the chicken before frying in butter in a frying pan, dry disposable towel, and then put in a pan, then in the process of frying oil is not sprayed.
• Cooking barbecue in the banks, to put it in the oven should only be dry banks, so they do not burst when heated.Take them and very carefully - first turning off the heating and opened the door a little.Otherwise, the sharp access to more cold air can split the banks.
• Another original way of marinating.A glass of dry table wine quickly bring to a boil, add the cinnamon, crushed black pepper, peas, ground nutmeg, a teaspoon of salt.Give a minute rolling boil, remove from heat and cooled by placing the dishes in the tank with cold water.The resulting broth is filtered from spices, divide in half and diluted with the same amount of dry wine, red in one case ( "Cabernet", "Muscat") the second half of the same, from which the prepared broth ( "Rkatsiteli", "Aligote").The resulting marinade is injected with a syringe in the finely chopped chicken.Half of the meat is marinated with white and one with red.The meat kept in a refrigerator for 1.5 hours under a slight oppression, and prepared quickly, with a very strong heat, in any desired manner.
• If there is no personal bias to the garlic flavor - do not regret it in the marinade.You can also lard thinly sliced cloves of garlic with a knife Chipped chicken.It is especially suitable for kefir and sour marinade.