Chicken in marinade - if you use mustard to prepare the marinade for the chicken, it creates a special look for the glaze. You can use such marinades when preparing chicken with or without the skin. It's your choice.
We recommend leaving the bones on and preparing the chicken meat that way. There is an old saying: "the closer to the bone, the juicier the meat." That's right - chicken prepared in this way - with marinade and spices and bones left, is very tasty and juicy.
As we have already mentioned: chicken meat is a healthier option than other types of meat: it contains optimal amount of proteins, it is easily digestible and it has high biological value.
Chicken in marinade - Recipes and Cookbook online
Chicken in marinade - juicy, spicy sweet chicken.
- 4 drumsticks (large, with skin and bone)
- 60 ml of mustard
- 30 g of brown sugar
- 30 ml of wine vinegar
- 2 g of dry mustard powder
- 3 g of salt
- 1 g black pepper (freshly ground)
- 0,5 g red pepper (ground)
- 0,5 pinch of hot ground paprika (or to taste)
- 2 cloves of garlic (minced)
- 0,5 piece of onion (cut into rings)
- 5 ml oil (vegetable or olive)
- Make two slashes across the skin and flesh of each piece of chicken with a sharp knife, and cut to the bone. The distance between the notches should be about 2-3 cm.
- Place the drumsticks in a plastic bag.
- Whisk the mustard, brown sugar, wine vinegar, mustard powder, salt, black pepper, red pepper, and cayenne pepper in a bowl until smooth. Add minced garlic to the marinade.
- Pour the marinade into a plastic bag over the chicken drumsticks and rub well, baste each drumstick thoroughly and rub the marinade into each cut. Close the bag tightly and leave it in the refrigerator for at least 4 hours (or overnight for a better taste).
- Preheat the oven to 230 degrees C. Place baking paper in a baking tray and lightly coat it with oil.
- Spread the onion cut into rings on the prepared baking paper. Place the drumsticks over the onions. Brush drumsticks with vegetable oil. You can sprinkle drumsticks with additional salt and hot pepper as desired and to taste.
- The chicken should be cooked in the preheated oven until the skin is browned, the meat is tender, and the juices are visibly oozing, which is about 35 to 45 minutes.
- Transfer the chicken and onion to a plate. Pour the fat and cooking juices into a saucepan, bring to a boil, and continue cooking, stirring frequently, until the volume is reduced by half, about 3 to 4 minutes. Pour into a sauce pan.
- Serve the chicken warm and pour a spoonful of the sauce over each piece.
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