How to Make Chicken Meat Marinade (Treatment)?
Release Date: 01-03-2011
Marinate, marinade or seasoning all have the same meaning. Marinade is the common name of sauces prepared from mixtures of fresh herbs, olive oil, wine, vinegar and spices in order to increase the flavor of meat dishes, especially grilled meat dishes, and to ensure that the meat is cooked without drying out.
Putting the meat in these sauces and keeping it in the sauce for 2 to 24 hours is called marinating the meat. There are different kinds of marinades. You can buy them ready-made or make them at home.
How to Make Chicken Meat Marinade (Treatment)? Ingredients for the Recipe
- 500 g chicken (skewer, thigh steak, wing or back)
- 1 clove of garlic
- 1 garlic clove of ginger
- Half a cup of teriyaki sauce
- Half tea glass of olive oil
- Black pepper
- Thyme
How to Make Chicken Meat Marinade (Treatment)? How To Make The Recipe?
- Mix teriyaki sauce and olive oil in a deep bowl.
- Grate the ginger and garlic into the sauce pan.
- Add the spices and mix well.
- Put the chicken meat in the bowl and mix it well. Cover the bowl with cling film and rest in the refrigerator for at least 2 hours and maximum 1 day.
- Take it out of the refrigerator before grilling.
2. Chicken Marinade Recipe:
How to Make Chicken Meat Marinade (Treatment)? Ingredients for the Recipe
- 2 tablespoon of olive oil
- 3 cloves of grated garlic
- 1 tablespoon of grated onion
- 1 teaspoon of honey
- 1 teaspoon of lemon juice
- 1 teaspoon of mustard
- Half a glass of white wine
- Salt
- Red pepper
- Black pepper
How to Make Chicken Meat Marinade (Treatment)? How To Make The Recipe?
- Mix all the ingredients in a deep bowl. Turn the chickens over in a bowl.
- Add the chickens in the first marinade recipe and mix. Leave for at least 2 hours and maximum 1 day.
Is the chicken back or leg used in the picture? I'm looking for such a thin boned chicken :) Our butcher didn't understand when it was called crispy chicken :)
Hello, back of the chicken. Yours sincerely
You can buy chicken from butchers as a butterfly, it is called a butterfly in most butchers.
The best thing is to add lemon juice, black pepper, red pepper powder (chilli powder), tomato paste, cumin, thyme, salt, sunflower oil the night before, the night before, and mix it until it is well mixed, put it in a bag and wait in the fridge.
The best marina for chicken is mineral water, try it, you will be satisfied…
Ladies and Gentlemen…
I've just marinated 2 kilos of chicken, to cook it tomorrow night... Don't get hung up on wine or vinegar too much. The secret is using high acidic items. For example, the juice of the onion or itself.. Or a little milk.. Lemon juice or pomegranate syrup. I made it as follows: For 2 kg of chicken, 2 tablespoons of honey, 2 tablespoons of mustard, 2 tablespoons of butter, 2 tablespoons of soy sauce, 2 tablespoons of oil (olive oil should never be used because it freezes in the cold of the refrigerator and the marination effect is reduced to zero.. ). I used the juice of half a lemon, thinly sliced scallions, finely cut ginger, 3-4 cloves of garlic, 1 large cut onion, parsley, dill, rosemary, fresh thyme, fresh mint, salt and freshly ground black pepper. Everything is the same. I used it to a large extent so that it would be an incredible mix of flavors.. I applied all these by massaging the chicken in a large bowl and covered the bowl with stretch wrap and threw it in the cupboard... Tomorrow evening, I put them in a nice oven bag (sealed in a hot cast iron pan for those who don't want it) and then put them in the oven at 200 degrees. I will cook it for about 40 minutes.. we will already have an incredible taste… Bon appetit…
Greetings to everyone,
I came across this site while browsing their website for marinating chicken today. Well, once, my friend's recipe for Ozgur has lost its temper from the start because he used 2 tablespoons of butter (it will already be frozen, it has no effect on marination, you add unnecessary extra oil) and then he said to use 2 tablespoons of oil and then olive oil should never be used because it freezes in the cold of the refrigerator and marinates. he said his effect would go to zero and it conflicted with his own recipe. You don't need either fresh or dried onions, because if the garlic (pounded well in the air) is very good, it works. If you're going to use soy sauce, you don't need salt. Only use enough lemon juice instead of wine and vinegar. It provides a sufficiently acidic environment for the meat to become soft. It also adds a lemony flavor to meat, for those who don't like the smell of chicken meat (even if it's well marinated). ;)
Whatever I use instead of vinegar and wine both spoil their taste.
I was going to ask the same question, I hope the vinegar doesn't change the taste, thanks
hello, what can i use instead of wine for marinating tqvuk.thanks.
You can use vinegar.
You can use raki.