Hello dear readers. You can cook chicken in different ways: boil, fry, stew, bake, barbecue. There are a lot of recipes. But if you want the chicken to be tender, juicy, aromatic and tasty, then try cooking the chicken in the oven by marinating it in kefir. We have chicken in kefir in the oven, the recipe is as usual with photos. The chicken turns out amazing, thanks to kefir, the piquancy of ketchup, seasonings and garlic. By the way, this method of marinating meat is suitable for cooking on the grill. You can use any parts of the chicken except the breast, of course, I do not recommend marinating it. Let's now talk in detail about the ingredients that I use for this dish.
Recipe for roasting poultry in the oven
The recipe for roasting a bird in the oven requires only 4 ingredients, but you will have to tinker with the carcass itself.
Ingredients:
- poultry carcass – 1 pc.;
- kefir – 1 l;
- garlic – 1 pc.;
- spices.
Preparation:
- Rinse the bird thoroughly under running water and dry with a paper towel. If the chicken is domestic, remove the entrails.
- Place the bird breast side down. Cut off the tail.
- Rub different spices into the meat; it is better to use ground black pepper and salt.
For convenience, transfer the chicken to a large transparent bag. This way it will marinate completely, and you won’t have to wash extra dishes.
- Separately combine kefir, garlic and ground pepper with salt. Stir - the marinade is ready.
- Pour the prepared mixture into the bag with the bird and tie it in a knot. Rotate in different directions so that all the chicken is marinated and refrigerate for 2 hours.
- Remove the meat. Remove the garlic as it will add bitterness to the finished dish.
- Place the carcass on a baking sheet and bake at 200 degrees for 40 minutes.
Bon appetit!
Chicken marinated in kefir and baked in the oven recipe.
Good Sunday evening, friends! After a hearty, delicious dinner, completely satisfied with the result of the long wait, I hasten to share with you the recipe for a new dish. It is worth noting that chicken in kefir in the oven turns out tender, juicy and incredibly aromatic. At first glance, even from the photo, you can judge the excellent taste of the treat.
But before you enjoy your delicious deed, you should show a little patience. After all, chicken fillet should acquire the above qualities after spending several hours in the refrigerator, immersed in a kefir marinade. This circumstance whets the appetite even more, as it makes one think of a triumphant ending.
Imagine how a chicken baked in the oven along with kefir is placed on a platter in the center of the table. The juiciness and aroma of spices overwhelm it, breaking through the golden crust. Streams of sweetish smoke emanating from the stewed fillet convey to contemplators a colorful palette of upcoming taste discoveries.
Stop - it's all emotions! Euphoria, so to speak, from eating a chicken drumstick. I pull myself together, descend from culinary heaven to the computer and now I’m just telling you how to cook chicken in kefir.
Chicken - kefir - oven - that's all cooking
Ingredients:
- 1 kg. Chicken;
- 700 grams of kefir (any fat content);
- parsley and dill (cilantro is also suitable);
- 1 tbsp. a spoonful of barberry berries;
- 3 cloves of garlic;
- pepper and salt.
There is nothing supernatural in the recipe. True, my kefir marinade has one distinctive feature. Namely, to prepare it I use living products: bio-kefir, fresh herbs and dried barberries. This combination of ingredients is perfect for poultry and game dishes. They emphasize the aristocratic taste of oven-baked fillet, successfully complementing it with subtle, refined notes.
Any part of the chicken is suitable for preparing this dish. Including the breast. But I would advise you to make your choice in favor of the lower legs and thighs. They are the ones that taste the best.
Preparation of chicken meat and kefir marinade recipe
From your chicken carcass, separate those parts that you will marinate and then bake in the oven. Don't make it too small. If it's a drumstick, let it cook whole. Rinse them with cold water and remove excess fat. Dry with a paper towel or napkins. Since I already have ready-made pieces, I kind of skip this part of the recipe and go straight to marinating. Well, if cutting up chicken is difficult, then I have a topical article on my blog to help you.
- I place the portioned pieces immediately into the bowl where they will first be marinated in kefir and then baked in the oven. This is very convenient; you don’t need to move the chicken a hundred times from place to place.
- Finely chop the garlic cloves.
- I do the same with parsley and dill.
- Sprinkle the meat with herbs and garlic. I add barberries, salt and ground pepper. It was possible to add onions here, but I considered them unnecessary at the belly festival.
- I carefully knead the pieces of chicken with spices with my hand. This massage will be beneficial for the taste of the entire dish. Every millimeter of fillet should be soaked in captivating aromas.
- I pour kefir into the prepared chicken.
- The fermented milk product should completely cover the pieces. Now all that remains is to additionally mix them in the marinade, prepare a place in the refrigerator, cover the dishes with the treat with something and forget about it for 12-15 hours.
Baking chicken in the oven
And so it happened that, immersed in the routine of everyday problems, I completely forgot about the chicken in kefir marinade. And only a day later I remembered about her, when I was racking my brains about what could be so delicious to cook for Sunday dinner. And he was amazed at his forgetfulness. Apparently I’m getting old, I thought. I remember what happened a long time ago, but I forget what happened literally yesterday. Have you encountered a similar problem, friends?
But I want to tell you that such a long marinating of chicken meat only benefited him. It had a positive effect both on the structure, making the fillet impeccably tender, and on the taste parameters of the dish.
In short, I take the find out of the refrigerator and turn on the oven to preheat to 190 degrees. I bake the bird for a little over an hour without leaving the kitchen. God forbid I forget again! Then I’ll definitely ruin everything.
The chicken is cooked as usual until a golden brown crust appears on the skin. If you removed the skin before marinating in order to avoid excessive fat in the dish, then a golden blush should form on the surface of the meat.
What about kefir?
Kefir curdles when cooked. But don't worry - that's how it should be. The bio-drink has already given the chicken fillet everything it wanted. And for the zealous owner, the clear liquid that forms after baking is a real godsend. It makes an excellent gravy for a side dish. Portioned pieces of chicken can be served with either boiled rice or potatoes, pouring them with this delicious divine nectar.
How many delicious words have been written about chicken, how many times have I baked it in the oven! I knew the truth was somewhere nearby all the time, until I stuffed it into kefir. Suddenly the culinary chakras opened, the familiar taste blossomed like a lotus, luxurious smells put me in a trance, and the floor began to shake under my feet. And sitting down on a chair, all alarmed, he turned off his mobile phone. So that this frostbitten despot does not interrupt his appetite with the bell.
There are also options for preparing such chicken not only in the oven. You can simmer it in a frying pan on the stove or place it in a slow cooker along with the marinade, but baked in the oven it always turns out much tastier!
With a pleasant appetite - Alexander Abalakov.
Delicious chicken kebab recipe
The secret of a delicious kebab lies in its marinade. If you marinate meat incorrectly, you are unlikely to get something tasty. We present a very successful recipe for chicken kebab in kefir marinade.
Ingredients:
- chicken meat – 2 kg;
- onion – 1 pc.;
- garlic – 1 head;
- greens - a bunch;
- spices - according to taste preferences;
- kefir – 500 ml.
Preparation:
- If the meat has not yet been cut into pieces, then cut it.
- Peel the onion and cut into rings.
- Peel the garlic and chop.
- Place the pieces of meat in a deep bowl, fill with kefir. Add all remaining ingredients and mix thoroughly with your hands.
- The chicken marinade is ready. Leave the meat in this form for several hours so that it is soaked and juicy when fried.
- After the designated time has passed, place the chicken on skewers and fry the kebab.
- Serve the dish with a vegetable side dish.
You can cook this chicken kebab in kefir not only outdoors, but also at home. To do this, you will need to thread the meat onto wooden skewers and place it over a high baking sheet in the oven for 30 minutes.
Chicken marinated in kefir for barbecue. Marinade for chicken kebab with kefir
How to prepare a delicious marinade for chicken kebab using the most unusual and traditional products? Shish kebab is originally an Armenian dish, which is prepared from lamb using various spices and herbs. The basis of the meat dish is the marinade, which will determine the taste of the meat, its structure and aroma. A properly prepared sauce for marinating raw meat will set the tone for the finished dish, but the wrong choice will ruin the dish and the mood of the guests.
This recipe can be called more original than classic, but those who have tried to prepare a marinade using it leave only positive reviews. It is prepared very simply, quickly, based on an inexpensive fermented milk product. Its main role in the sauce is to make the meat tender and juicy. You can use any part of the chicken for marinating.
- onions – 2-4 pcs.;
- seasonings, salt and pepper.
Kefir should be chosen with a high percentage of fat content - this will help make chicken meat, which is dry in texture, juicy. The onion should be small and oval so that it can be conveniently strung on a skewer.
To prepare the sauce, all ingredients are mixed in a container and then poured into pre-chopped meat. Everything is thoroughly kneaded, covered with a lid and set aside for 2-3 hours (can be stored in the refrigerator for several days).
Chicken skewers marinated in vinegar are something of a classic. As the main component, you can take regular table vinegar or wine vinegar, which will give the meat a special taste. This sauce is suitable for marinating chicken thighs or wings. The recipe is for 1.5 kg of meat.
Recommended Ingredients:
- several onions (optional);
- vinegar – 1.5 tbsp;
- ground black pepper, salt.
Small thighs are thoroughly washed and placed in a deep container. Salt and pepper are added to them, everything is thoroughly mixed. Then cut the onion into rings and add the required amount of vinegar. The product needs to be marinated for 2-3 hours in the refrigerator.
How to fry in a frying pan
If you don’t want to take out the grill or use the oven, you can fry delicious chicken in a frying pan.
Ingredients:
- kefir – 200 ml;
- garlic – 2 cloves;
- green onion – 30 g;
- chicken breasts – 0.5 kg;
- spices.
Preparation:
- Peel the onion and garlic. Cut finely.
- Separately, pour kefir, add garlic, salt and other spices, mix thoroughly.
- Rinse the breast, dry with paper towels, cut into large pieces and place in a bowl with the future marinade.
- Stir and leave the bird to soak for 2 hours.
- Place chicken in a frying pan and add herbs. There is no need to add spices, as they are in kefir.
- First, cook over high heat without a lid, thereby allowing the liquid to evaporate. Then reduce the heat, cover the dish with a lid and simmer the chicken until cooked for 20 minutes.
Chicken stewed in kefir, served with or without a side dish.
Kefir-mustard marinade for chicken
For a kilogram of meat you need to prepare:
- half a liter of fermented milk product;
- a couple of tablespoons of mustard;
- 100 mg balsamic dressing.
Now let’s look at the step-by-step preparation of kefir marinade for chicken:
- The meat is pre-prepared, washed and cut into pieces if desired.
- To prepare the marinade, you will need a deep bowl in which to combine all the ingredients and mix well.
- Each piece of chicken is thoroughly dipped in the marinade, placed in a pan and poured with the remaining sauce for five hours.
- After this time, the chicken is fried in vegetable oil until fully cooked.
Chicken breasts in kefir sauce
Chicken in the oven is not only tasty, but also healthy. This dish can become a favorite for those who adhere to proper nutrition or are on a healthy diet.
Ingredients:
- chicken breasts – 1 kg;
- kefir – 250 ml;
- dried basil – 1 tsp;
- salt;
- black front and other spices.
Preparation:
- Wash the chicken breast, pat dry and cut into large pieces.
- Place the bird in a deep baking dish, sprinkle with black pepper, basil, salt and other spices. Mix thoroughly with your hands.
- Pour kefir over the meat; it should be completely immersed in liquid. Stir thoroughly again.
- Preheat the oven to 180 degrees and place the dish there for 40 minutes.
Chicken breasts in kefir sauce are ready!
Chicken in kefir with barberry
Cooking time - 60 minutes. Time for marinating - 12-15 hours.
For the “aristocratic” chicken you will need the following ingredients:
- chicken (preferably drumsticks and thighs) - 1 kg;
- kefir (fat content does not matter) - 700 ml;
- parsley (or cilantro), dill - to taste;
- dried barberries - 1 tbsp;
- garlic cloves - 3 pcs.;
- freshly ground pepper, salt.
Prepare the dish like this:
- Rinse portioned pieces of poultry thoroughly with water and remove excess liquid from them with a paper towel. If there is fat on the meat, you need to trim it off. Place the chicken in a baking dish.
- Peel the garlic and finely chop with a knife.
- Wash and dry the greens, chop with a knife.
- Add garlic and herbs to the chicken, season with salt and pepper, and add dried barberry. Knead each piece of poultry thoroughly - this “massage” promotes better penetration of spices into the structure of the meat, making it more tender and aromatic.
- Pour kefir over the prepared meat until it completely covers it, mix the ingredients. Wrap the mold in cling film and refrigerate for 12-15 hours.
- Preheat the oven to 1900C, place the pan with the meat and bake the chicken for an hour until done, which can be determined by the golden brown crust that has formed.
Cooking with potatoes
The combination of chicken and potatoes in one dish is unlikely to leave anyone indifferent. This hearty dish will please both household members and holiday guests.
Ingredients:
- chicken thighs – 3 pcs.;
- kefir – 100 ml;
- potatoes – 800 g;
- salt, spices;
- garlic – 5 cloves;
- Cherry tomatoes – 10 pcs.
Preparation:
- Prepare the marinade: mix kefir, chopped garlic, spices.
- Pour kefir sauce over the thighs and leave them like that for at least half an hour.
- Peel the potatoes, cut into slices and place on the bottom of the baking sheet. Sprinkle with spices and salt. Add garlic cloves.
- Remove the meat from the marinade, but do not pour out the kefir itself. Place chicken over potatoes.
- Cut the tomatoes in half and place them carefully on top of the potatoes.
- Pour the remaining kefir over the dish and place in the oven to bake until fully cooked.
Chicken in kefir with potatoes in the oven is an excellent hearty dish that does not require any special time or material expenditure from the hostess.
Where would we be without potatoes?
Potatoes are an ideal side dish for any meat or fish. No matter how much nutritionists may be against tubers, they are the most consumed vegetable in the country.
Cooking chicken in kefir and serving it with mashed potatoes, young boiled potatoes or baked means you will feed all your guests to your heart's content.
For 2 servings of chicken in kefir marinade with potatoes you will need:
- 2 chicken legs;
- 6 potatoes;
- 1 large onion;
- Salt and pepper to taste;
- 600 gr. kefir;
- 1 pinch each of marjoram, basil and dry dill.
Wash the legs, grease well with spices and salt. Peel the potatoes and cut them into 4 parts, add salt.
Cut the peeled onion into large half rings. Pour the fermented milk drink into a deep plate, put the chicken legs there and let marinate for 1 hour.
After this, preheat the oven to 180 degrees. Place the chicken legs, potatoes and onions in a baking bag and tie the edges.
Bake the dish for 40 minutes, then open the bag and leave in the oven for another 10 minutes.
This combination of poultry, herbs and vegetables is the perfect dinner. You can take food with you on a trip and be sure that hunger will not be terrible.
In kefir-garlic marinade
This marinade is called universal, so it is suitable for any type of meat.
Ingredients:
- fillet – 1 kg;
- kefir – 300 ml;
- onion – 1 pc.;
- garlic – 4 cloves;
- mustard – 3 tsp;
- spices, salt.
Preparation:
- Grate the garlic and onion on a fine grater or simply chop finely.
- Place the grated vegetables in a separate bowl, add mustard and spices.
- Pour in the kefir and immediately mix well.
- Cut the fillet into large pieces and immerse in the prepared marinade.
- Wrap the bowl with the fillet in cling film and let it sit for at least 30 minutes.
- This marinade will allow you to cook meat in a frying pan, oven, grill or slow cooker. Place the chicken, for example, on a baking sheet and bake until crispy and golden brown.
- Do not pour out the marinade itself; it is perfect as a sauce for a ready-made dish.
The dish in the kefir-garlic marinade is ready.
Chicken in kefir with mustard and soy sauce
Cooking time : 50 minutes. Marinating time : 6 hours.
For the dish you will need:
- chicken meat - 1 kg;
- kefir - 0.5 l;
- mustard - 2-3 tbsp;
- soy sauce - 150 ml.
The dish is prepared in the following sequence:
- Prepare chicken meat: wash, dry with napkins, remove excess fat.
- Prepare the marinade in a separate container: mix kefir with mustard and soy sauce.
- The chicken is placed in the marinade, the ingredients are thoroughly mixed, enveloping each piece of meat with sauce. Leave the bird to marinate for 6 hours in the refrigerator.
- The oven is preheated to 1900C. The chicken is transferred to a heat-resistant form and sent to the oven for 50 minutes.
Useful tips
Making a kefir marinade for chicken is not difficult, but in order not to spoil the meat, you should follow a few simple rules:
- All ingredients for the marinade must be fresh with good shelf life.
- The chicken meat is marinated for at least half an hour, but it should not be overcooked.
- While the meat is marinating, it is best to store it in the refrigerator.
- For fillets, a fermented milk drink with the highest percentage of fat content is ideal, since the breast is the driest part of the chicken.
- It is not recommended to use plastic utensils for this process.
- To keep the meat juicy, you should not use a frozen product; it is better to take fresh or chilled.
- If the marinade includes balsamic sauce, you need to be careful with salt.
- You can combine several types of spices for the marinade.
- You can replace the fermented milk drink with sour cream or yogurt.
The recipes for kefir marinades for chicken provided in this article will help you make the meat tasty and tender. The marinated pieces can be used not only for barbecue, but also stewed, fried, and baked with vegetables.
With basil
Mix in a deep saucepan:
- 200 milligrams of fermented milk drink;
- one teaspoon of dry mustard;
- a couple of tablespoons of chopped fresh basil;
- finely chopped clove of garlic;
- 30 milligrams of vegetable oil.
All ingredients are thoroughly mixed. The prepared marinade can be poured over the meat for six hours.
With honey
Kefir marinade for chicken with the addition of bee nectar is no less tasty.
For 0.5 liters of the main ingredient we take:
- 30 milligrams of liquid honey;
- 3 onions;
- a small pod of hot pepper.
The preparation looks like this:
- Pre-grind the chili pepper (it is best to do this in a special mortar).
- In a separate bowl, mix pepper, salt and honey.
- The fermented milk drink is poured into a saucepan and the honey mixture is added to it.
- The onion is cut into rings, poured into kefir, and then the meat is sent in.
- Marinating time is at least two hours.
The resulting sauce is enough for a kilogram of chicken.
