How to marinate chicken in sour cream for baking in the oven and frying in a frying pan. TOP 7 delicious marinades with step-by-step recipes.

Chicken in creamy marinade

Chicken baked in the oven goes very well with fermented milk products. This is why chicken marinades are often prepared with sour cream. So we’ll tell you whether you can marinate chicken in sour cream.

Sour cream marinade for chicken in the oven

The most classic recipe, the basis of which is sour cream. Sometimes such a marinade is prepared for chicken with onions, but more often onions are not added, and only garlic is responsible for the spiciness in the composition.

To prepare the second option, simply add 1 finely chopped medium-sized onion to the recipe below. At the same time, the onion juice will soften the meat and make the marinating procedure faster.

Composition (per 500 g of meat):

  • sour cream (preferably at least 20% fat) – 200 ml;
  • garlic – 4 cloves;
  • dill – 2 sprigs;
  • sunflower oil – 1 tbsp. l.;
  • seasoning for chicken (any) – 1 tsp;
  • change – 1 h. l.;
  • ground black pepper – 1 tsp.


  1. Crush the garlic with a press.
  2. Mix chopped garlic with salt, pepper and seasoning. If the seasoning itself is salty, then, of course, you shouldn’t add regular salt.
  3. Add the resulting mixture to sour cream. Pour in sunflower oil and add finely chopped dill. If onions are used, it should be added at the same stage.
  4. Stir and leave for 10 minutes for the marinade to infuse.
  5. Rub the mixture all over the chicken. Place in the refrigerator for 6-8 hours (with onions, 3-4 hours is enough).

Also, this recipe for marinade with sour cream makes chicken meat suitable for barbecue. If desired, you can reduce the calorie content of the marinade and replace the sour cream with matsoni.

Spicy sour cream marinade

For tender chicken fillet, the marinade should be more expressive and vibrant than for wings and legs. Therefore, it is worth choosing an option with a lot of spices. This interesting marinade with sour cream and spices will complement the taste of chicken breasts well.

Composition (per 1 kg of meat):

  • cream – 170 ml;
  • hot red pepper – 0.25 pcs.;
  • salt (preferably sea salt) – 0.5 tsp;
  • ginger root – 1 tbsp. l.;
  • turmeric – 0.5 tsp. l.;
  • ground black pepper – 1 pinch;
  • ground cayenne pepper – 1 pinch.

How to make the marinade:

  1. Peel and grate the ginger root on the finest grater.
  2. Remove seeds from red pepper. Chop as finely as possible.
  3. Add ginger and pepper to sour cream.
  4. Add salt and other spices there. Stir thoroughly.
  5. Immerse washed and dried chicken breasts in a container with marinade. Mix well and leave for 1-2 hours without putting in the refrigerator.

This recipe is quite variable. Seasonings such as curry, dried garlic, and paprika are also suitable here. You can remove the ginger and replace it with utskho-suneli, which will give a more nutty flavor.

Sour cream and garlic marinade

Sour cream and garlic marinade for chicken

A simple marinade of sour cream and garlic goes equally well with different parts of the chicken. You can even marinate a whole bird in it – it will turn out tasty and rich. The main thing is to add red pepper or some other aromatic spices to the marinade of sour cream and garlic.

Composition (per 500 g of meat):

  • sour cream (the fattier the better) – 250 ml;
  • garlic – 4 cloves;
  • vegetable oil – 1 tbsp. l.;
  • salt – 1 tbsp. L.;
  • ground red pepper – 1 tsp;
  • ground paprika – 1 tbsp. l.

How to prepare the marinade:

  1. Combine sour cream, salt and vegetable oil in a convenient deep container. Olive oil, refined sunflower oil, and other types of oils are suitable, depending on your taste. Mix.
  2. Press the garlic through a press.
  3. Together with hot pepper and paprika add garlic to the marinade. Mix again.
  4. Coat chicken pieces completely with marinade. Place in the refrigerator for 2-3 hours.

When using a garlic marinade, many people prefer to place the chicken directly on a baking sheet. Then seal tightly with cling film and put in the refrigerator. And after the marinating period has expired, remove the film and immediately put it in the oven.

For marinating, you can simply use a baking sleeve and cook the dish in it.

Mayonnaise-sour cream

Mayonnaise-sour cream marinade for chicken

A spicy marinade made from sour cream and mayonnaise goes well with chicken fillet. But you can use it with other parts of the chicken – it turns out delicious too.

There are no requirements for mayonnaise – you can take your favorite, regardless of the composition and fat content, and also make PP mayonnaise with your own hands.

Composition (per 1 kg of meat):

  • sour cream (preferably 20% fat) – 4 tbsp. l.;
  • mayonnaise – 4 tbsp. L.;
  • garlic – 5 cloves;
  • change – 1 h. l.;
  • seasoning for chicken (no salt included) – 2 pinches.

How to do:

  1. Rub the fillet (either whole or sliced) with salt.
  2. Chop the garlic into not too small pieces.
  3. In a deep container, mix sour cream, mayonnaise, garlic and seasoning.
  4. Place the salted chicken in a container. To stir thoroughly.
  5. Place in the refrigerator for 2-3 hours.

Chicken marinade made from sour cream and mayonnaise goes well with champignons. Therefore, it is worth marinating and baking the bird along with mushrooms – it will turn out to be an excellent dish. And serve it with mushroom sauce, it will be especially tasty with wild mushroom sauce.

Sour cream and soy

Sour cream and soy sauce

An unusual way to marinate chicken in sour cream is with the addition of soy sauce. This marinade for chicken with soy sauce takes on light notes of Asian cuisine and gives the meat a recognizable aroma.

And thanks to the fermenting properties of the sauce, marinating occurs very quickly – in just 30-40 minutes.

Ingredients (for 8 chicken legs):

  • sour cream – 5 tbsp. L.;
  • soy sauce – 80 ml;
  • olive oil – 3 tbsp. l.;
  • seasoning for chicken (no salt included) – 1 tsp;
  • dried garlic – 0.5 tsp;
  • salt

Step by step recipe:

  1. Combine sour cream with soy sauce in a deep container.
  2. Add chicken cooking spices, olive oil and garlic. If you want a spicier marinade, you can replace dried garlic with fresh garlic (a couple of cloves), but the original uses dried garlic. To stir thoroughly.
  3. Add salt to taste if required. It all depends on the brand of soy sauce – there are more salty and less salty types.
  4. Immerse chicken in marinade. Mix well.
  5. Leave for 30-40 minutes at room temperature (longer is possible, but this is not necessary – the meat is quickly soaked in this marinade).

Mustard-sour cream

Mustard-sour cream marinade for chicken

This savory marinade goes well with more than just baked poultry. Marinated chicken for frying in a pan also turns out very tasty.

Ingredients (per 1 kg of meat):

  • cream – 120 ml;
  • mustard – 1 tbsp. l.;
  • garlic – 2 cloves;
  • seasoning for chicken (no salt included) – 2 pinches;
  • change – 1 h. l.


  1. Combine mustard with sour cream. Stir until smooth.
  2. Chop the garlic into thin slices.
  3. Add garlic, chicken seasoning and salt to the sour cream-mustard mixture. Instead of seasoning, you can use other spices – curry, turmeric, suneli hops work well. Mix thoroughly.
  4. Brush the chicken on all sides with the resulting marinade.
  5. Place in the refrigerator for 2 hours.

A popular variation of this recipe is with mayonnaise. Then use 60 ml of sour cream and mayonnaise (preferably 67% fat).

From sour cream and adjika

Chicken marinated in sour cream and adjika

The Caucasian way of marinating chicken in sour cream – with the addition of adjika. Also, in the marinade with adjika, sour cream is sometimes replaced with kefir – the taste is almost the same, but more authentic.

Ingredients (for 8 chicken legs):

  • sour cream – 4 tbsp. L.;
  • adjika (preferably medium spicy) – 40 ml;
  • ketchup – 40 ml;
  • garlic – 2 cloves;
  • seasoning for chicken – 1 tbsp. l.;
  • ground black pepper – 1 pinch;
  • salt

Cooking process:

  1. Place chicken in a deep container.
  2. Sprinkle all the dry seasonings on top. Salt should be added to taste, depending on how salty the adjika and ketchup are.
  3. Chop the garlic with a knife or press.
  4. Add garlic to the chicken along with sour cream, ketchup and adjika. To stir thoroughly.
  5. Leave at room temperature for 1-2 hours.

This marinade will add spice and juiciness to chicken meat, which makes it possible to cook chicken over charcoal and grill. In a word, it is perfect for barbecue. Fans of spicy wings will especially like it, and they can be served with adjika-based sauce.

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