Grilled chicken attracts many with its aroma and appetizing golden brown crust, but not all of us can cook it correctly, because the whole secret of taste is hidden in the correct creation of the marinade. This "colorful" sauce will not only create a golden crust when baked, but also saturate the chicken meat with a variety of flavors, from salty to savory.
The marinade owes its bright color to ground sweet paprika, it is advisable to choose such a spice with a slightly smoky aroma and then the fried chicken will turn out to be simply unforgettable! Garlic is not added to the sauce either fresh or dried - you can sprinkle it on ready-made hot meat so that it reveals its aroma, otherwise it will simply burn out when baked.
The shelf life of the marinade is 3-4 days, if stored in a cold place.
Ingredients:
Ground paprika - 1.5 tbsp.
Soy sauce - 80 ml
Vegetable oil - 40 ml
Ground black pepper - 0.5 tsp
Salt - 0.5 tsp
Lemon juice - 0.5 tsp
Apple cider vinegar - 0.5 tsp
Preparation:
1. If you like a sweet baked crust, then add a couple of pinches of granulated sugar to the list of ingredients - it levels out the sourness of apple cider vinegar and lemon juice. Sugar can be replaced with honey of any kind - it will create a caramel crust on the baked bird, however, many do not recommend warming up this sweetness. Despite the fact that soy sauce is present in the products, it is necessary to add salt!
2. Pour loose ingredients into a small bowl or bowl, bowl: salt, ground sweet paprika, black pepper.
3. Add vegetable oil: cold-pressed olive, refined sunflower, or corn oil, as well as soy sauce, lemon juice, and apple cider vinegar. If such vinegar is not available, then use regular table 6% instead, but slightly reduce the volume.
4. Thoroughly mix the entire contents of the container together so that the marinade turns dark red and is enveloped in all the tastes and aromas of the added products. Leave it on for 5-10 minutes.
Pour the grilled chicken marinade into a gravy boat and use it as directed by rubbing it on washed and paper towel-dried, peeled poultry before baking or frying. It is advisable to repeat the procedure several times before cooking and during heat treatment, so that the marinade layer on its surface becomes thicker.
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