Honey marinade for chicken

The chicken will turn out with a pronounced honey note. Sweet and sour marinade based on honey and soy sauce with lemon and garlic. The chicken simply has no chance to stay fresh! Plus, a ruddy and very spicy crust is a gift.

UnicornSteak

Recipe author

Watch the video

Unfortunately, you have it turned off or not working Javascript . To work with most of the functions on our site, this is a necessary element. Contact your administrator to resolve this issue.

Composition / ingredients

servings:

Per kilogram of chicken:

Honey

1.5

Mustard

Soy sauce

Garlic

Lemon juice

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 5 % 3 g

Fats 2 % 1 g

Carbohydrates 94 % 61 g

191 kcal

GI: 50 / 0 / 50

Step-by-step cooking

Cooking time: 2 h

Step 1:
Transfer liquid, not candied honey to a bowl in which the marinade will be prepared. It is good if it is quite large, so that the entire volume of the chicken can fit into it later.
Step 2:
Add spicy Russian mustard.
Step 3:
Pour in soy sauce.
Step 4:
Peel the garlic and cut into thin slices.
Step 5:
Squeeze lemon juice. For safety, it is better to squeeze the juice through a fine strainer so that the bones cannot get into the marinade. Mix the marinade thoroughly. Honey is always quite difficult to mix with the rest of the ingredients, perseverance is needed here. Marinate the chicken in the marinade for at least two hours, then remove the garlic and you can start frying.

Why do I prefer garlic plates for marinades, and not grated on a grater? The thing is that before roasting, garlic plates from the marinade can be easily removed. Which is what I always do. But if the garlic is in a smaller form, it is unlikely to be removed, and it is likely to burn when frying. This is due to the fact that garlic contains a large amount of sugar. And burnt garlic is still a pleasure…
Especially since garlic will give itself to the marinade, regardless of how it is crushed.
I love when meat has a distinct taste of marinade. Therefore, I always pickle it for quite a long time. Usually I put the meat to marinate in the morning, and by the evening it is already possible to cook.
And lately I've been using a vacuum cleaner. This is a device that allows you to hermetically pack food in special bags. In the absence of air, the meat is soaked with marinade even faster.
I advise you to be very careful about frying chicken in this marinade. The honey included in the composition will quickly caramelize at high temperature and the chicken skin risks burning. This time I fried chicken in an aerogrill. The temperature regime is 180, the roasting time is 15 minutes, the blowing is average, the grill is average. Then I increased the temperature to 200 and fried for another 15 minutes. During this time, I turned over the chicken pieces twice.
Bon appetit!