The dryness of chicken, especially poultry breasts, puts obstacles in the way of cooking many dishes. It has a particularly strong effect if oven dishes or dishes made on open fire. But lovers and supporters diet food found a way out. Marinade for successfully copes with its dryness, making the meat juicy and tender. And if you consider how many variants of it were found, you can safely buy fillets in large quantities for any holiday or outing "to nature".

Chicken fillet is ideal for grilling because it does not require long roasting. In fact, we must do this carefully so as not to dry it out, whether it is thin or tender meat. That is why the marinade contains a large amount of oil. We just have to remember to remove any excess marinade before putting the meat on the grill. Excessive fat loss on the lesion may result in the need to use a tray, and this can be avoided. Chicken slices are served on medium levels of a well-heated grill after 5-7 minutes per side depending on their thickness and the degree of cooking expected.

Olive oil and oregano marinade

For him, three-quarters of vegetable oil (naturally, olive oil is preferable), a quarter of water, 3-4 cloves of garlic (pass through a press) and a quarter of a spoon of dried oregano are taken. All components are kneaded, in the marinade for chicken breast the meat is lowered and left for two hours. There is not much liquid, but enough to process half a kilogram of fillet - it must be rolled in the resulting sauce.

If done right, 15 minutes is the absolute maximum. This cooking method chicken fillet very simple, takes very little time and can be quite attractive on the plate at the same time. If we are talking about the ratio of efforts and means for taste and visual effects, then in this case it is especially beneficial.

Very easy to prepare, but visually appealing and with a great taste of fried chicken fillet on a sharp-sour. Pickled confectionery pickled cucumbers canned peppers green olives fried fried light wheat bread. We prepare the marinade in a rather large bowl in such a way that we add other ingredients: mustard, pressed garlic, chili, thyme and salt for red wine oil and vinegar. Then all ingredients are thoroughly mixed. The chicken pieces are carefully wrapped on all sides in the prepared marinade and left submerged and carefully packed. At the same time, it is worth translating them once and for all. We place chicken pieces on the middle rack of a well-heated grill, after the excess marinade has dried out so that it does not drip in a significant amount onto the hearth. We grill for 5-7 minutes per side depending on the thickness of the meat, the temperature of the grill and the level of baking expected. However, do not exceed a total of 15 minutes of browning as it will dry out the meat.

  • From the fillet, we remove excess fatty and membrane parts and the remains of cartilage and bone.
  • We share the fillets completely.
  • In sections where the fillets are thickest, we divide them into two thinner slices.
  • Sliced ​​and crushed fillet lightly chopped with a meat pestle.
  • Garlic cloves are peeled and crushed in a press.
One of the top grill secrets is marinating.

lemon marinade

In it, the fillet softens very quickly, so this recipe is “ Ambulance» in situations for which you are not prepared: the arrival of relatives, a spontaneous trip to nature, or the discovery of an empty refrigerator. To prepare such a marinade for chicken breasts, a quarter cup of lemon juice and olive oil are mixed in a bowl, 3 chopped cloves of garlic, chopped small hot pepper like a “light” and chopped greens to taste - thyme, rosemary, parsley, etc. This the amount is enough grams for 800 breasts. They are coated on all sides - and after half an hour you can bake.

If you want your preparation to be the best, taste and smell great, then what you need to do is marinate the meat. Any meat, whether Domestic bird, pigs, beef or fish, can be marinated. We can even pickle vegetables if we like it.

In marinades, we mean liquid mixtures containing oils, acids and spices. Against a mixture of spices - rubies - marinades can penetrate deeper into the flesh and deodorize it, but it is not so tasty. We will talk about rubies next time. Marinating time depends on the type of meat and the size of the piece. Meats such as horseradish or beef can be marinated for 48 hours, and the youngest can be marinated for a minimum of 30 minutes to 24 hours. It is, of course, the size. Here is a list of the most consumed meats and recommended sailors.

wine base

This is the most famous and popular chicken breast marinade. Salt and sugar (one tablespoon each), a couple of laurels, black and allspice peppers, in equal amounts, as much as you like, are put in a glass of dry red wine. The mixture must be heated, but it must not be boiled - as soon as the sugar and salt are dissolved, the container is removed from the stove. When the marinade has cooled, the breast is placed in it. The volume is enough for half a kilogram. Marinate the fillet for at least five hours.

Small pieces of meat - like skewers - or fish fillet and seafood: up to 30 minutes. Thin, sparse pieces such as chicken breasts, steaks: approx. 2 hours. Medium bone cuts such as: lamb meat, whole chicken: 3 to 6 hours. Large pieces of bone meat such as: ribbon, whole turkey, bone chop: 8-12 hours.

We'll talk about each. Oils are used for marinating because many herbs and spices are not water soluble. In addition, oils can be spices in their own right, depending on their type. In addition, the oil stays on the surface of the meat and makes it not stick to the barbecue, giving it a great color after cooking. It's good not to use long-lived olive oil the highest quality for marinating. For pickling, the meat is stored in the refrigerator, and this type of oil is cooled in the cold.

Onion marinade

One of the easiest. For a pound of fillet, two onions are ground in a blender to gruel, flavored with salt, seasoning (ready-made chicken is suitable, but it’s tastier and more fragrant to collect your own) and black pepper - each spice in a teaspoon. This chicken breast marinade is spread over the meat, very thoroughly, actually rubbed in. It is not necessary to keep the fillet in it for long - half an hour is enough. But if you lie overnight in the refrigerator, it will only be juicier.

Typical spices are aromatic herbs that you can add to your taste: oregano, thyme, cumin, boai, garlic, garlic powder, or even vegetables like onions. You can also add marinades like spices, delicious sauces, such as whiskey, bourbon, etc.

In the marinade, you can even add some brown sugar from sugar cane, which will give you great taste but not too much because it will caramelize and burn. When we talk about acid, we are talking about fruit juices, vinegar, balsamic vinegar, wine, beer.

honey marinade

It would seem that the result should be sweet, but practice shows that this is not entirely true. Maybe because this chicken breast marinade also includes mustard. For him, transparent liquid honey is mixed in equal quantities, soy sauce and hot mustard plus lemon juice - as much as you like. For flavor, you can add spicy herbs. The sauce does not need spices, but you can add them if you wish. Marinate the fillet for about an hour. No more - there will be a conflict between the sweetness of honey and the sharpness of mustard.

Kefir marinade for chicken breast

Pay close attention to marinating fish or seafood because their meat has a "light" texture and a risk of grilling. Based on these rules, try creating your own marinades to your liking for delicious, tender, and flavorful dishes!

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Your address Email will not be published. Including vegetables can be pickled. How long should the meat be marinated? Meat should remain in the marinade, depending on its type, for at least 30 minutes, while hunting can sit in the marinade even after 48 hours. Chicken pork can be marinated from several hours to 24 hours. The simplest thing is to marry him from one day to the next. All this time in the refrigerator.

Sesame and ginger marinade

Very fast"! Combine and (on a tablespoon), two - freshly grated ginger, a quarter cup of weak vinegar and a teaspoon of soy sauce. It is rubbed with the composition of the fillet and left alone for a quarter of an hour. in a marinade concocted according to this recipe, it has an exquisite taste and a wonderful crust.

Example: Small pieces of meat - as for a skewer - or fish fillets and seafood: up to 30 minutes; Thin, sparse pieces such as chicken breasts, steaks: approx. 2 hours; Medium bone cuts such as: lamb meat, whole chicken: 3 to 6 hours; Large pieces of bone-in meat such as: ribbon, whole turkey, bone-in chop: 8-12 hours.

The best marinades contain three main ingredients. Oils Oils are used for pickling because many aromatic herbs and spices are not soluble in water or for their particular play. At the same time, help the meat not grill. Seasonings can be added to suit everyone's taste: salt, chestnut, oregano, thyme, cumin, boai, garlic, garlic powder, or even vegetables like onions. In the marinade, you can even add a little sugar, which will give you great taste and bring out other flavors, but not too much because it will caramelize and burn.

In addition, we note that not all recipes are listed by which you can 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 have listed only the most popular, proven and suitable for any final dish.

The acidic acid added to the marinade can be fruit juice, vinegar, balsamic vinegar, wine, beer. The eva acid lightens the meat but adds sparingly because it can taste very strongly. A teaspoon of spiced juniper. 1 onion cut into 4 2-3 cloves of minced garlic. Salted marinated oils. Jamie Oliver, renowned creator of cooking programs teaches us today how to Marina Pork. The marinade recipe is quite simple, and the ingredients are not too expensive, so you can also try the famous chef's version.

08 April 2016 4484

Chicken breast is one of the most delicious and tender meat products, but there is an opinion that when cooked it is somewhat dry.

You can make roast chicken breast juicy and soft with variety of marinades. By keeping the meat in the marinade, it can be turned into something delicious.

Marinade for juicy chicken breast in the oven

With pomegranate juice

For chicken breast in pomegranate juice you need:

Like marinated pork

Let the meat marinate the day before to cook or at least one hour before cooking. Add red pepper and grated orange zest and juice and mix until smooth. Pour in the ketchup and balsamic vinegar, followed by the homogenized compound. Pour the marinade over the meat and press down until the fillets are completely covered.

Keep a small amount of marinade to anoint the meat in a cold state if you want to get a tasty and beautiful glaze. Leave the meat ingredients to marinate for at least one hour and then grill the meat on the grill. Pork fillets are perfect if they serve fresh salad or with rice.

  • One whole breast;
  • A glass of carbonated mineral water;
  • Oil (vegetable) - 3 tablespoons;
  • 1 pomegranate or quality pomegranate juice- 100-150 g;
  • Black pepper;
  • Garlic 2-3 cloves.

The washed and dried breast is placed in enamelware. First, it must be grated in accordance with taste preferences with salt, pepper, spices.

Although marinating has been known in Europe for hundreds or even thousands of years, nowhere is the method used as little as on the old continent. Those who use the marina the most with impressive results are Asians. In many Asian recipes meat is aged, minced, colored and even partially marinated. Many other cuisines—Caribbean, Latin American, Creole, Arabic, and even Mediterranean—also use marinade, but it's surprising how little they are used in Romanian cuisine.

Most vegetables are ready to cook after they have been cut, but ingredients such as fish, poultry, red meat, and game benefit greatly from marinating, especially those that are low fat, low fat, or environmentally friendly. Marinating generally includes the action of absorbing the amount of flavored liquid among the fibers of the food to be marinated, coating and sealing the flavored juices in the interior, such as when starch thickeners are used, and tearing and tearing the fibers, or in some cases, like fish and seafood, even supposedly "cooking".

Next, prepare the marinade. You need to be sure of the quality of the finished juice, as it can be a fake from black chokeberry. It is safer to squeeze the juice out of the fruit itself.

The easiest way to extract juice from a pomegranate fruit is to take a whole healthy pomegranate and start gently crushing it from all sides. Gradually, as the fruit softens, it is necessary to crush it more and more, not forgetting that it is a pomegranate (almost a pomegranate, what happens with the object of the same name can happen).

Grapefruit marinade for chicken breast

But the term is well used, whatever I have. The benefits of pickling are several: - Pickled food gets added flavor, aroma and color - Pickled food absorbs excess liquid, making it juicy when cooked; Excess liquid also provides protection in case of thermal overload of food because it will dry out more. - Post-cooking weight loss after cooking will be lower due to excess moisture - Breakdown and degradation of fibers by marinic acids reduces the time required for heat treatment.

Carefully, turning over, rolling between the palms, pressing fingers on dense places, until the fruit becomes perceptibly liquid in a dense peel, acquires plasticity and softness. After that, a small hole is made in the peel, the juice is drained into a container. The bones remain inside.

The juice is poured into the bowl where the breast is located, carbonated water is poured into the same place, mix, turning the meat over. Ideally, if the meat is completely covered with marinade, if not, the meat must be turned over (or make more marinade). Endure an hour room temperature, then 2 hours in the refrigerator (or longer).

Thanks to this process, my dishes are juicy, aromatic and flavorful, and they cook quickly. European cuisine usually prefers to taste mainly by adding sauces, most often based on butter, eggs and cream, which makes the final dishes heavier and higher in fat and calories. Marinating gives Asian cuisine the advantage of shorter cooking times and added flavor, color and flavor. Reduced cooking time often means better texture, more bright colors and extra succulence.

Pickled foods are thoroughly mixed with the marinade to coat them evenly on all sides, the pot is covered, and pickling takes place in a shorter time at room temperature or a long time in the refrigerator. As a general rule, the longer the marinating time, the greater the effect of the marinade. Ingredients can be marinated in advance even with more than one day. Marinades not only have the advantage of improving organoleptic properties, but also of preservation. Pickled food is better. If you leave the meat in the refrigerator overnight and something happens the next day and you don't have time or want to cook, you can sit through the day and night casually because the oil, acid and marinade spices keep fresh meat .

Before baking, the chicken is smeared with chopped garlic mixed with vegetable oil.

With mint

The breast, marinated in the way described below, can then be baked in any way (with cheese and tomatoes, with vegetables, etc.), the peculiar taste will make it simply unique.

For the marinade you will need:

  • Chicken breast;
  • Mayonnaise;
  • Fresh mint.

Mint is crushed, mixed with mayonnaise. The washed and dried breast is cut into strips no thicker than 1 centimeter, thoroughly mixed with the resulting mixture, after which it must be left for several hours (1-1.5 hours at room temperature, then it must be placed in the refrigerator).

You can marinate overnight, in which case it will be ready in just half an hour. The meat will be tender, juicy, with an unusual aroma and taste.

Marinade for chicken breast with soy sauce

You can try pickling chicken breast in soy sauce, it turns out very fragrant, with oriental notes. To prepare the marinade you need:

Marinade ingredients are for one whole breast or 2 fillets.

Wash the breast and lightly dry it.

Prepare marinade:

  1. Soy sauce mixed with vinegar. You can immediately notice that you should not replace wine (apple) vinegar with table vinegar, but you can use freshly squeezed lemon juice or red wine instead (not only dry, semi-sweet will add originality to the taste);
  2. Add vegetable oil;
  3. Put spices to taste;
  4. Pour a spoonful of sugar (if semi-sweet wine is used, sugar can be omitted).

Thoroughly coat the meat with the resulting spicy mixture. At room temperature, the breast is marinated for at least an hour, you can marinate longer, but in this case you need to move it to the refrigerator.

It is better to bake a breast marinated in this way in foil. Incredibly delicious both hot and cold.

Grilled chicken breast marinade

A sweet and spicy marinade for grilled chicken. Very good for those who like a non-standard approach to cooking.

To get the marinade you need:

  • Lemon juice - half a glass;
  • Vegetable oil - 3 tablespoons;
  • Honey - 3 tablespoons;
  • Bulb.

Proportions are given for 6 fillets.

Wash the breasts, put in a container. In a small saucepan, combine finely chopped onion, lemon juice, honey, oil and honey. Spread the chicken generously with the resulting marinade, roll in it, leave for an hour in a covered bowl at room temperature. If marinated in the refrigerator, then at least 4 hours.

Put the remaining marinade on fire and cook until thickened (no more than 2-3 minutes). The resulting sauce will be used to coat the meat when frying.

Pickled meat is rubbed with salt and pepper and fried, while it must be periodically coated with sauce prepared from the marinade.

Chicken Breast Marinade Recipes

Chicken kebab is the most tender meat, and properly selected marinades make it tender.

With the help of marinade, kebabs can be given amazing shades of taste and aroma. Of course, classic recipe with vinegar, salt and onions will survive the centuries, but you can expand your ideas a little about the possibilities of marinating chicken meat.

sour milk

For this marinade you will need:

  • Low-fat yogurt or kefir - one and a half glasses;
  • Juice of one lemon;
  • garlic clove;
  • Seasonings to taste.

Ingredients are presented for 1 kg of chicken meat.

The meat should be marinated in this way: washed, cut into large pieces of fillet are placed in a container, first mixed with seasonings and chopped garlic, then poured with a glass of yogurt or kefir. You can immediately continue cooking, but it is better to marinate the meat for 40-60 minutes.

The remaining half a glass of yogurt and lemon juice are combined and used to coat the meat during frying.

With mineral water

Very tender meat, fried literally 5 minutes. The main thing is that meat marinated in this way should not be overexposed on fire.

For this fabulous marinade you need:

  • Onion (ratio of onion to meat, as 1:2);
  • Carbonated mineral water (for 3 breasts - about half a liter);
  • Vegetable oil - 3-5 salt spoons;
  • Parsley (you can also other greens);
  • Seasonings to taste;
  • Lemon.

Wash the meat, cut into even pieces. Onion cut into thin rings. Oil is poured into a container with meat, mixed, spices, onions. To stir thoroughly. Then pour mineral water(pieces must be completely covered). Add lemon juice only for lovers of sour meat.

The meat should be in the marinade for at least 3 hours, but longer is better - 5.

Chicken breasts in honey marinade

Fresh citrus taste and honey-spicy shade - a recipe for lovers of a whole range of tastes. Cumin (zira), which is part of the marinade, makes the taste of meat even richer.

For the marinade you will need:

  • Orange juice - 50 g;
  • Honey - a teaspoon;
  • Cumin - on the tip of a spoon;
  • Seasonings (red, black pepper);
  • Garlic 2 cloves;
  • Lemon juice - a tablespoon;
  • Olive oil - 2 teaspoons.

First you need to mix the marinade: orange and lemon juice, olive oil, honey - stir until honey dissolves, then add cumin and red and black peppers to taste.

The number of ingredients is indicated for 2-3 fillets.

Place the breasts in the marinade and keep for at least an hour, periodically turning over. Before you start frying, you can salt to taste.

Chicken breast marinated in orange

The fresh taste of citrus will never get boring. And if you combine it with an ingredient such as ginger, then you can get something to the table!

Ingredients for an amazing marinade for 600 g of chicken fillet:

  • One orange;
  • 2 cloves of garlic;
  • A piece of ginger root (about 2 cm);
  • Soy sauce - 3 tablespoons;
  • Olive oil - 2 tablespoons;
  • Seasonings (thyme, rosemary);
  • Several types of peppers (or take a ready-made mixture).

Seasonings, peppers, garlic grind in a mortar until smooth.


Wash the orange, remove the zest with a grater, then squeeze out the juice.



Add soy sauce and olive oil.


Peel and chop ginger root.


Wash the chicken fillets, dry them, put them in a container with a lid, add the marinade, roll the breasts in it, carefully so that the entire surface of the meat is covered with the marinade, then close the lid. The meat should be infused for at least 8 hours in the refrigerator.



Basically, the longer the meat is in the marinade, the tastier and juicier it will be. In addition, it will be better filled with the taste of the marinade.

If you want the taste of the marinade to be felt more intense, the pieces should be made thinner.

Enjoy your meal!