A simple marinade of mayonnaise with garlic

To prepare the marinade for this recipe you will need:
- 2 parts mayonnaise
- 1 piece of sour cream;
- 3 cloves of garlic;
- salt and black pepper to taste.

Washed and dried the chicken salt and pepper both outside and inside. In a separate bowl, mix the mayonnaise with sour cream, add passed through the press garlic and mix again. RUB the chicken outside of the cooked marinade and leave at room temperature for an hour. Then put in preheated oven and bake until tender.

Spicy marinade with pineapple juice

- 4 tbsp. spoons of sugar;
- 100 ml of soy sauce;
- pinch of ground ginger;
- 1 clove of garlic;
- 1 tbsp of olive oil;
- 100 ml pineapple juice.
Pineapple juice in this recipe can be replaced by orange. But it needs to be natural, otherwise the taste will be spoiled.

Mix liquid ingredients in a separate bowl and heat. Add sugar and chopped garlic. Let the marinade infuse and cool to room temperature. Chicken, cut into serving pieces, season with a little salt and fold stainless cookware.

Pour meat marinade, cover with flat plate, on which put some load. Put the chicken in the refrigerator and soak in the marinade for at least 3 hours, occasionally turning the pieces. Then bake in the usual way.
Before you put any meat in the oven, it should stand at room temperature for at least 20 minutes – then it will be tastier and more tender.

Spicy-spicy marinade

Ingredients for 1 chicken:
- 4 tablespoons soy sauce;
- 3 tablespoons of honey;
- 3 tablespoons sesame oil;
- 5 cloves of garlic;
1 teaspoon paprika;
- 1 teaspoon of ground red pepper.
The honey in this marinade it is better to use liquid. Heavily sugared product you need at first a little bit to melt in a water bath, but do not bring to a boil.

Chicken wash, dry and cut into large pieces. Garlic peel and chop, put it in a bowl and add the remaining marinade ingredients. Mix everything thoroughly and then dip it in the prepared marinade each piece of meat. Fold the chicken in a deep plate, pour the leftover marinade, cover and leave for 1-2 hours at room temperature.

Then place on a baking sheet and bake in a preheated oven at a temperature of 200oC. During baking the chicken be sure to pour the released juice.