Baked chicken is a popular hot dish for weekdays and holidays. It is characterized by ease of preparation and availability of ingredients. To make the meat more juicy and tender, it must be pre-processed. To do this, you can make a special sauce - a marinade for chicken, borrow some of the secrets of experienced chefs or come up with them yourself.
It is necessary
-
- For the marinade:
- 50-200 g of mayonnaise;
- 2-3 cloves of garlic;
- 2 onions;
- salt
- pepper and spices to taste;
- egg;
- 50 g vinegar (6-9%);
- 5-50 g of mustard;
- vegetable oil;
- 25 g balsamic.
- 125 g extra virgin olive oil;
- 25 g sweet and sour balsamic vinegar (brown "balsamic");
- 1 lemon.
Instructions
Step 1
The easiest way to quickly cook a baked chicken is to rub the carcass with salt and crushed garlic, then coat with mayonnaise and place in the oven until tender. The marinade recipe can be complicated - then the meat will differ not only in greater softness, but also with a more expressive taste and aroma.
Step 2
Mix a raw chicken egg, a couple of tablespoons of mayonnaise and the same amount of vinegar 6-9% in a glass or enamel bowl. Add to the resulting mass one teaspoon of mustard and table salt, then - 0.5 teaspoon of ground black pepper.
Step 3
Add some spices to the marinade of your choice. It goes well with chicken nutmeg, aromatic mixture of curry, cinnamon, oregano (dry herbs and oregano flowers). Beat the resulting mass well with a broom, then pour the prepared sauce over the cut carcass.
Step 4
Soak the meat in the refrigerator for marinating from 4 hours to 24 hours, depending on the required cooking speed. Then place it on a baking sheet, greased with sunflower or olive oil.
Step 5
Bake the marinated chicken in the oven, preheating it to 180 ° C. After about 1 hour, the meat will be golden brown and ready to be served.
Step 6
You can prepare the marinade in a hermetically sealed freezer bag. For example, chop 2 medium onion heads and place in it. Put 2-3 chopped cloves of garlic there, pour 125 g of olive oil, 25 g of balsamic vinegar and freshly squeezed juice of one lemon into the bag. Add 50 g of mustard, salt, pepper and spices to taste.
Step 7
Combine all the ingredients in a bag, then put the chicken pieces into it and close the lock tightly. Keep the meat in the refrigerator, and after a day bake in the oven along with the marinade.
