Marinades with mustard for meat and chicken; delicious recipes

Marinades with mustard for meat and chicken - delicious recipes

Marinade with mustard for chicken and meat is highly appreciated by barbecue lovers. With it, meat or poultry always turns out tender and juicy. We will share the best recipes for mustard marinades in this article.

Do you like grilled meat and chicken and well-fried, delicious kebabs?

Try cooking them in a special mustard marinade, which gives the dish not only a unique taste, but also a wonderful smell.

Preparing such marinades is very simple, and everyone has the ingredients for them in the refrigerator.

Mustard is used for marinating not only because it imparts a special hot taste, but also because it perfectly softens pork (even the hardest pieces), so it produces the most tender, juicy kebab. It does not spoil the taste as much as vinegar in the filling, but helps the aromas of the seasonings to be absorbed into any piece.

If a frozen semi-finished product is used for production, then it does not need to be thawed one hundred percent.

Partially thawed pieces are poured with mustard marinade and are completely defrosted in the refrigerator (bottom shelf).

Below are recipes for mustard marinades with various additives.

Marinade with mustard for chicken and meat

Marinade with mustard and vegetable oil

It is one of the most simple and quick to make, and in order to create it, you don’t need to run to the store, because the ingredients are usually at hand.

To do this you will need:

• ground pepper (dark);
• vegetable oil (1 tbsp);
• a jar of mustard (100-150 g);
• salt;
• garlic (several cloves);

In a small bowl prepared in advance, put mustard, vegetable oil, pepper or a mixture of their types, salt (but not too much, because mustard is spicy on its own).

Using a special press, squeeze the peeled garlic cloves into the mixture and mix well.

The chicken will sit in such a spicy and fragrant marinade for at least an hour, and then you can put it on the fire.

Marinade with mustard and soy sauce

This option will give the bird a long-lasting taste of sophistication, and guests arriving for a picnic will later ask to share the recipe.

For such a marinade we will need the following products:

• mustard (2 tablespoons);
• garlic (several cloves);
• khmeli-suneli;
• soy sauce (2 tbsp);
• sweet powder (1 tsp).

In a small bowl, first mix the soy sauce well, add sweet powder, suneli hops, and squeeze out the peeled garlic using a press.

Rub the chicken with the acquired consistency (each piece separately), place the workpiece in a large bowl and pour in the rest of the sauce.

Place in the refrigerator for at least 2 hours.

Marinade with mustard and honey for chicken

Traditional version, unique, sweet and spicy.

Don’t be afraid to change the quantity and abundance of spices to your own taste, the dish will still turn out fragrant and appetizing.

• coriander (teaspoon);
• mustard (medium hot or grain);
• salt;
• garlic (6 cloves);
• dark pepper or mixture;
• watery buckwheat honey (a tablespoon);
• ground paprika (1 tbsp).

In a glass container, mix honey and mustard until smooth, mix salt, pepper and spices separately. Grate the garlic on a small grater or squeeze it in a press.

First rub the chicken pieces with garlic, then with a mixture of spices and salt.

Pour in the marinade, wrap in cling film and leave in the cold for 12 hours.

If desired, you can add soy sauce to this composition, it will be no less tasty.

Marinade with mustard, starch and egg

This type of filling is suitable for any kind of meat.

The prepared dish comes out tasty, juicy and wonderful.

• mustard (tablespoon);
• starch (tbsp);
• vegetable oil (1 tbsp);
• chicken egg (2 pcs);
• salt;
• pepper (dark) or mixture (teaspoon).

Mix eggs, salt, pepper and starch and add your favorite spices.

Pour the acquired consistency into the meat pieces and put them in the refrigerator overnight (that is, in the dark) .

Such a pickled preparation can be stored in the cold for a number of days, taking out exactly as much as is needed for cooking for lunch or dinner.

Mustard marinade with mayonnaise

This filling is suitable for lean meat (beef or chicken), pork and lamb are consumed less often.

If you need to cook the kebab as quickly as possible, add finely chopped onion to the mayonnaise, as it speeds up the marinating process.

For 2-2.5 kg of raw meat you need:

• onion-turnip (1 kg);
• mayonnaise (500 gr);
• bay leaf (10 pcs)
• salt (a little);
• ground dark pepper.

To the chopped meat, add finely chopped or chopped onions into large rings (you can grate some of them or chop them in a blender), sprinkle with salt, pepper, and mix.

It's better to do it by hand. Next add mayonnaise.

The marinating time will depend on how the onion is cut.

If the onion is grated, the pork will be ready in 2 hours, and beef in 6.

If the onion is rings, pork needs 6 hours to marinate, beef – 12. For literally the same recipe (when we cook chicken), it is better to use garlic instead of onions.

Marinade with mustard and sour cream

This option is usually used for chicken dishes.

Chicken meat does not require long marinating, a couple of hours is enough for it, it comes out tender and just melts in your mouth.

• sour cream (preferably not very fatty);
• soy sauce (3 tbsp);
• mustard (tablespoon);
• salt, any seasonings;
• ground ginger (2 teaspoons).

Mix all the ingredients in one container, place the cooked chicken in it and leave in the refrigerator for 2 hours.

Marinade with mustard and snow-white wine

An unusual option for making a filling for marinating pork.

For a kilogram of meat you will need:

• mustard powder (by eye);
• turnip onion (500 g);
• snow-white wine (dry) – glass;
• salt.

Sprinkle the chopped kebab with mustard powder; you need enough of it so that all the meat is covered with the fragrant mush.

Leave the preparation for an hour.

Grind the onions in a meat grinder or blender, add wine to it, mix everything, fill it with the prepared mixture and put it in the refrigerator for 2 hours, no less.

It is recommended to salt 30 minutes before cooking.

Marinade with mustard and orange zest

This exclusive will literally amaze all fried meat lovers.

• zest from 1 orange;
• mustard powder (1 cup);
• ground cumin (teaspoon);
• watery honey (tablespoon).

According to the instructions, dilute the mustard powder with water, beat it in a blender with all the ingredients and pour the acquired consistency over the pork meat.

This amount of filling should be enough for about a kilogram.

The pork must sit in the refrigerator for at least an hour, and it should be salted specifically before putting it on the grill.

You can cook shish kebab with mustard marinade from any kind of meat.

And absolutely, any meat made with love and good marinating will taste beautiful, experiment.

See savory marinades for kebabs here

Marinade for chicken with mustard

Almost all housewives, especially inexperienced ones, willingly add chicken to salads and make soup from it, but are afraid to bake it, and especially fry it. Chicken meat does not contain much fat, and this puts it at risk of drying it out. If you marinate the bird before cooking, there is little chance that it will come out dry and tough. In addition, the marinade allows you to give the food inimitable organoleptic properties. Some compositions are used to give poultry meat a sweet and salty taste, others to obtain a sweet and sour color, and still others to make a special snack. The marinade for chicken with mustard can be quite different. A special spice makes the dish moderately spicy; in combination with honey, it allows you to add sweet notes to the dish; when introduced into the composition of lemon juice or a fermented milk product, it adds a slight sourness to the snack. There are many recipes for mustard mixtures created for marinating chicken, so any gourmet will be able to choose an option that suits his gastronomic preferences.

Individual manufacturing

Even a novice housewife can marinate chicken in mustard sauce. To get the best result, she needs to know and take into account several fundamental points.

• Mustard comes in different varieties. It can be in powder, in grains, in the form of a ready-made sauce, which, in turn, can be hot, spicy or even sweet. All these seasonings have different organoleptic properties and are not interchangeable.
• Fresh and refrigerated chicken is consistently juicier than frozen chicken. So that the bird does not lose a lot of water during defrosting, it is given the opportunity to thaw in natural conditions, without exposing it to sudden temperature changes. An attempt to speed up the process with warm water or a microwave will result in the meat becoming dry, and no marinade will be able to restore its lost juiciness.
• You can marinate the chicken whole or cut into portions. A whole carcass is marinated significantly longer - from 8 to 12 hours. Chicken fillet, shish kebab pieces, and wings will be ready for frying as quickly as possible - in 1-2 hours. The breast and chicken legs are marinated for 3-4 hours.
• Before marinating, the chicken must be washed and dried with a towel, even if the composition in which it will be marinated is watery.
• For marinating poultry, use glass, enamel or plastic containers. From time to time the chicken is marinated in a bag. The use of duralumin utensils for this purpose is unacceptable, because this material, when interacting with the acids contained in the marinade, oxidizes, giving the meat a nasty iron taste. In addition, oxidation products are harmful to the body.

The process of making marinade for chicken is usually quite simple: the cook’s task is to mix the ingredients. But the process of preparing these components may be different. In order to avoid mistakes and get the expected result, you should follow the advice that accompanies the chosen recipe.

Dry chicken marinade with mustard

• salt – 10 g;
• mustard powder – 40 g;
• ground paprika – 5 g;
• dried ginger (ground) – 5 g;
• curry – 5 g;
• dark ground pepper – 2 g.

• Rinse the chicken and dry it with a kitchen towel. Using kitchen scissors, separate the bird into portions: drumsticks, legs, wings. Cut the breast into 4 parts. If you bake the chicken completely, just wash it and pat dry with a napkin.
• Combine spices and salt.
• Rub the resulting mixture onto the chicken pieces on all sides. To make the seasonings stick better, you can add a couple of tablespoons of vegetable oil to them in advance.
• Place the pieces of the bird or its carcass in a bag, tie it tightly, place it on a dish and put it in the refrigerator.

The longer the chicken is in the marinade, the more distinctive its taste will become.

Spicy mustard marinade for chicken

• table mustard – 40 ml;
• soy sauce – 40 ml;
• honey – 20 ml;
• dark ground pepper – 5 g;
• reddish hot ground pepper – 5 g;
• garlic – 1 head;
• hops-suneli – 5 g.

• Mix both types of pepper and suneli hops, rub the prepared poultry pieces with the mixture given to us.
• Place mustard in a bowl, add soy sauce, stir until smooth.
• Melt honey in a water bath or in the microwave, add to mustard and soy sauce, stir again.
• Peel the garlic cloves, crush them with a press and mix with the resulting sauce.
• Coat the chicken pieces with the sauce and place them in a bowl. Cover the bowl with cling film and refrigerate for 2 to 4 hours.

According to the given recipe, you can marinate the chicken completely, then you will have to leave it in the marinade overnight (that is, in the dark) .

Spicy chicken marinade with Dijon mustard

• Dijon mustard – 100 ml;
• honey – 100 g;
• garlic – 6 cloves;
• lemon – 1 pc.;
• refined vegetable oil – 40 ml;
• spices for chicken, salt to taste.

• Rinse the lemon and dry with a napkin. Cut the fruit in half and squeeze out the juice. Using a grater, remove the zest and mix with lemon juice.
• Melt the honey using any convenient method and combine with lemon juice. Add oil to them and stir.
• Pour seasonings and salt into the sauce, put the garlic passed through a press into it. Stir.
• Add mustard and whisk the sauce.
• Place the chicken pieces prepared in advance in a bowl with the resulting marinade, stir with your hands so that the sauce covers them moderately.
• Cover the bowl with a plate and put it in the refrigerator.

It is recommended to keep the chicken in this marinade for 2-4 hours, depending on the size of its pieces. A bird marinated in a marinade prepared according to this recipe is not very spicy, but fragrant, it has a pleasant sweetish taste, and when baked it is covered with a golden brown crust, reminiscent of glaze.

Regular chicken marinade with honey, mustard and butter

• butter – 100 g;
• table mustard – 20 g;
• honey – 20 g;
• salt - to taste.

• Grind honey with salt. It will become significantly more watery without melting.
• Add softened butter and mustard, stir well.
• Grease the chicken with special oil, place it in a bag and put it in the refrigerator for 12 to 24 hours.

You can marinate the chicken right away in a baking sleeve and then put it in the oven directly in it.

Mustard marinade is used for various types of meat. When preparing it for chicken, honey, garlic, ginger, soy sauce, lemon or orange juice are often added to it. The taste of the finished dish will greatly depend on the marinade used, so you should take its choice seriously.

Chicken in sour cream and mustard marinade

A winning and simple recipe for making chicken, the meat comes out very tender and juicy. For those who love fast and tasty!

Ingredients for “Chicken in sour cream and mustard marinade”:

• Chicken (You can take drumsticks, wings and any other parts) - 1 kg
• Garlic - 2 teeth.
• Sour cream (It is best to take only sour cream, but if there is not enough or none at all, you can replace it with mayonnaise or mix it in a 50:50 ratio) - 2 tbsp. l.
• Mayonnaise - 2 tbsp. l.
• Mustard - 1 tsp.
• Seasoning (It is better to add seasoning according to your own taste, determine the amount according to spiciness and other personal preferences) - 3 tsp.

Production time: 50 minutes

Nutritional and energy value:

Recipe for “Chicken in sour cream and mustard marinade”:

We will prepare everything necessary for production. Wash and dry the chicken thoroughly, peel the garlic.

Add sour cream and mayonnaise in equal proportions. But, as I already said, it’s better to use only sour cream (I didn’t have enough on hand)

Add mustard, it can be any kind (I use Swedish mustard from whole grains)

Finely chop the garlic

Add it to our marinade

Add seasonings to taste (they were brought to me as a gift, so I don’t understand the names). You can add regular chicken seasoning or turmeric

Mix everything well. Next, the important point is that the chicken must marinate for at least an hour or two. If you are not in a hurry, you can expect more time, but then it is better to put it in the refrigerator

After the time has passed, grease the pan with oil and lay out our marinated chicken (you can bake it in a sleeve, it will be even better)

Place in the oven for 50 minutes at a temperature of 180-200 degrees. (Time may vary depending on oven power)

The meat is ready - serve! It's no secret that chicken goes well with potatoes and vegetable salads. Bon appetit!

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Comments and reviews

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• Prescription questions
• Reviews

May 22, 2017 katya1804 #

August 7, 2016 RaIena #

August 7, 2016 aleksandra ukhanva # (recipe creator)

August 12, 2016 marishap2001 #

August 6, 2016 Uvarova Galina #

August 5, 2016 antonina gil53 #

August 5, 2016 prosciutto75 #

August 5, 2016 lelikloves #

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Marinade with grainy mustard for chicken

Ingredients

Watery honey – 6 tbsp.

Grainy mustard – 6 tbsp.

Refined sunflower oil – 6 tbsp.

Garlic – 2 cloves

Parsley – 0.5 bunch

Juice of half a lemon

Salt, pepper - to taste

Fried shallots (optional) – 3 tbsp.

Smoked ground paprika – 1 tbsp.

Chicken drumsticks – 8 pcs.

• 307 kcal
• 5 minutes.
• 5 minutes.

Photo of the finished dish

Step-by-step recipe with photos

Chicken cooked for dinner is tasty, satisfying and fast! I love dishes like this: I made the marinade in the evening, put it in the refrigerator for a day (or even longer), then took it out and put it in the oven. In fact, your effort here is a maximum of 5 minutes.

Marinade with grain mustard for chicken is one of my favorite marinades: after preparing the dish, the grains explode in your mouth very appetizingly

To make a marinade with grainy mustard, we will prepare the products according to the list.

Mix grated garlic, salt and pepper in a bowl.

Then add honey and grainy mustard.

Then a turn of smoked paprika and finely chopped parsley.

Add shallots, lemon juice and sunflower oil.

Mix everything well.

Marinade with grainy mustard for chicken is ready!

We generously coat chicken drumsticks, wings, a whole chicken with this marinade - what will you have for dinner?

It’s better to marinate for at least 2 hours, or even better, leave it overnight (that is, in the dark) in the refrigerator, covering the bowl of chicken with cling film (or covering it with a lid).

If you marinate the drumsticks, you need to bake them at a temperature of 190-200 degrees for about 40 minutes.

This is how you get delicious chicken drumsticks marinated with grainy mustard.