Content

• Method 2 of 3: Part Two: Rubbing with Spices
• Method 3 of 3: Part Three: Salting

1 Prepare a herbal mixture for marinating chicken. Place the following ingredients in a resealable plastic container: 1 tablespoon of vinegar (apple cider, balsamic, or red wine vinegar), 2-3 tablespoons of dried herbs (thyme, oregano, rosemary, or bay leaf), 1 to 2 tablespoons of garlic or onion powder, 1/4 cup olive oil, and 1 to 2 tablespoons of mustard.

• Close the container to mix the ingredients, add the chicken fillet to it, and then close it tightly again. Let the chicken marinate for a few hours or freeze it for up to 2 weeks.
• Chicken can be grilled or oven-baked.

2 How to make a citrus marinade. Combine 1/2 cup orange juice, 1/2 cup lemon juice, 1/4 teaspoon chopped sage, 1.5 inches grated ginger, 1 tablespoon soy sauce, 3 cloves minced garlic, and 1/4 teaspoon sauce.

• Pour the mixture into a resealable plastic container, add the chicken, and let it marinate for a few hours or leave it overnight.
• Grill the chicken until tender.

3 Try teriyaki marinade. You will need 1 cup soy sauce, 1 cup water, 3/4 cup white sugar, 1/4 cup Worcestershire sauce, 3 tablespoons distilled white vinegar, 3 tablespoons vegetable oil, 2 teaspoons garlic powder, and 1 teaspoon grated fresh ginger ...

• Combine the ingredients in a saucepan. Stir until the sugar dissolves, then pour the mixture into a resealable plastic container. Put the chicken in the marinade and marinate it for a few hours or leave it overnight.
• Marinated chicken can be grilled or baked in the oven.

Method 2 of 3: Part Two: Rubbing with Spices

1. 1 Prepare a herbal mixture for marinating chicken. You need to take 1 tablespoon of fresh thyme, 1 tablespoon of fresh sage, 1 tablespoon of fresh rosemary, 1 teaspoon of black pepper, 1 teaspoon of salt, 1/2 teaspoon of crushed red pepper, and 2 cloves of minced garlic.
   • Combine the ingredients in a saucepan. Spread the mixture evenly over the chicken before roasting or before grilling.
   • This recipe is for approximately 3 pounds of chicken.
2. 2 Try a flavorful barbecue marinade. Combine 2 tablespoons brown sugar, 1 tablespoon allspice, 1 tablespoon ground ginger, 1 teaspoon salt, 1 teaspoon ground cumin, 1 teaspoon red pepper, and 1 teaspoon ground black pepper.
   • The mixture can be stored in an airtight container for up to 6 months.
   • Spread the mixture evenly before grilling the chicken.

Method 3 of 3: Part Three: Salting

1. 1 Marinate the chicken in the honey, lemon and sage mixture. Combine 4 ounces of honey, 4 ounces of salt, 1 liter of water, 2 cloves of chopped garlic, and 2 ounces of olive oil together.
   • Move the skin of the chicken back and place 6 sage leaves and 6 thinly sliced ​​lemon wedges underneath.
   • Leave the chicken to marinate for 12 hours in the refrigerator.
   • Apply olive oil to the surface of the chicken.
2. 2 Try the marinade, which adds juiciness and flavor to the chicken. Mix 4.5 liters of warm water, 3/4 cup salt, 2/3 cup sugar, 3/4 cup soy sauce, and 1/4 cup olive oil. Stir until the sugar and salt are dissolved and then cool the marinade to room temperature.
   • Place the chicken in the marinade, cover, and then refrigerate for two to four hours.
   • Rinse the chicken and pat dry before baking.
3. 3 The dish is ready.