Homemade Marinades for Chicken

Marinating white, generally tasteless meats, i.e. chickens, turkeys, etc. they are needed to firstly give a taste but also secondly to prevent the meat from drying out during cooking.

Because white meats are generally more delicate than red meats, your marinades should not have strong and heavy aromas, and you should also not marinate them for too long, because then you will lose even the smallest flavor of the chicken or turkey.

The basic ingredients for a marinade fall into two general categories.

The first, based on the acidic elements, i.e. wine, vinegar, lemon, has the main purpose of softening the meat.

The second, based on olive oil, is intended to prevent the meat from drying out.

The flavor you get from whatever base of olive oil or wine you start with will depend on the herbs and herbs you use for your marinade.

The main thing you should know is that marinating white meats with acidic ingredients should not exceed half an hour, while with olive oil they can be marinated for up to one and a half to two hours, but not more.

You, according to your tastes, can change the herbs to get the best taste but always remember the golden rule "no exaggeration"

All the marinades we recommend are for four portions of chicken or turkey.

If you are grilling on a barbecue grill, you can brush the meat with the marinade at each turn for more flavor and a softer result.

The technique for all marinades is the same.

Mix all the ingredients of the marinade in a glass bowl, preferably, and then place the pieces of meat in the bowl, trying to get the marinade everywhere.

Cover with a film and put the bowl in the fridge for about half an hour.

Before grilling, remove the bowl from the refrigerator and let it come to room temperature before putting the meats for grilling.

Below we give you some suggestions with which you will give a flavor note to your poultry.

Marinade with olive oil and orange

150 ml olive oil
zest of two whole oranges
juice of two oranges
2 cloves of garlic, melted
1 tbsp oregano
1 tbsp thyme
freshly ground black pepper.


Marinade with yogurt and ginger

200 gr. yoghurt
2 tbsp mustard
50 ml soy sauce
50 ml olive oil
2 tbsp grated ginger
2 cloves garlic, melted
2 tsp. dry sweet thyme
2 tbsp sweet smoked paprika
2 tbsp freshly ground pepper


Marinade with olive oil, mustard and honey

4 tbsp mustard
4 tbsp honey
100 ml soy sauce
50 ml olive oil
4 cloves garlic, melted
4 tbsp dry thyme
4 tbsp oregano
2 tbsp passatempo cleaned
2 tbsp black sugar
3 tbsp sweet smoked paprika
2 tbsp freshly ground pepper


Marinade with yogurt and coriander

200 gr. yoghurt
4 tbsp olive oil
the juice of one lime
the zest of a lime
2 tbsp ground coriander seeds
2 tbsp chopped coriander leaves
2 tbsp salt
2 tbsp freshly ground pepper,


Wine marinade, tomato paste and curry

3 fl. dry white wine
2 tbsp tomato paste
1 clove of garlic, melted
1/2 fl. balsamic vinegar
1/2 fl. rosemary
1/2 fl. mint
2 tbsp light curry
2 tbsp salt
2 tbsp pepper

Marinade with lime and Mediterranean herbs

1 fl. lime
Zest of 2 limes
2 tbsp mint
2 tbsp thyme
2 tbsp oregano
2 tbsp rosemary
1/2 fl. balsamic vinegar
1/2 fl. olive oil
2 tbsp salt
2 tbsp pepper

Marinade with olive oil, fennel and ouzo

1 fl. olive oil
2 tbsp Ouzo
3 tbsp ground fennel seed
1 fl. chopped fresh fennel
2 tbsp anise
1/2 fl. soy
2 tbsp turmeric
2 tbsp salt
2 tbsp pepper