Grilled Chicken Marinade Recipes

Steps:

• Whisk vinegar, soy sauce, olive oil, parsley, basil, oregano, garlic powder, and black pepper together in a bowl and pour into a resealable plastic bag. Add chicken, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator, at least 4 hours.
• Preheat grill for medium-low heat and lightly oil the grate. Drain and discard marinade.
• Grill chicken on the preheated grill until no longer pink in the center, 4 to 5 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Steps:

• In a small bowl, whisk together the lemon juice, mustard, 1 teaspoon salt and 1/2 teaspoon pepper. While whisking, slowly add the olive oil until the vinaigrette is emulsified. Set aside.
• Place the chicken breasts in a baking dish large enough to hold them in a single layer and sprinkle generously with salt and pepper on both sides. Pour half the marinade over the chicken, reserving the other half to use later. Allow the chicken to marinade for at least two hours in the refrigerator.
• Preheat the oven to 350 degrees F.
• Roast the chicken for 35 to 40 minutes, or until cooked through. Remove the chicken from the oven and pour the remaining marinade over the top of the chicken. Cover the dish with aluminium foil and allow to rest for 10 minutes.

Steps:

• Mix all five ingredients in a large ziplock back.
• You can fit a whole chicken into the ziploc. I have the butcher cut the chicken into eight pieces. My preference is to grill chicken with the bone-in and the skin left on for this recipe.
• Put ziploc in refrigerator for anywhere from 8 to 24 hours The longer the better.
• Grill chicken at medium to medium-high heat for about 40 to 50 minutes. Depending on your grill. Turn the chicken often.
• Note- Paula Deen's House Seasoning is a combination of 1 cup of salt, 1/4 cup of garlic powder, and 1/4 cup of black pepper.

Steps:

• In a shallow non-reactive dish whisk together all marinade ingredients. Add chicken breasts and turn to coat. Cover and refrigerate for up to 3 hours. Remove chicken from marinade and grill until tender and cooked through.

Steps:

• Put the vinegar, herbs, mustard, powders if using and oil in a large re-sealable plastic bag. Close the bag and shake to combine all the ingredients. Open the bag, drop in the chicken breast in the bag. Close and shake the bag to coat evenly. Freeze for up to 2 weeks.
• Thaw in the refrigerator overnight, under cold, running water, or in the microwave at 30 percent power for 1 minute at a time.
• Heat a grill or grill pan. When the grill is hot, place the chicken on the grill and cook for about 4 minutes per side, or until cooked through. You can also bake the thawed chicken in a 375 degree F oven for 15 minutes, or until cooked through.

Steps:

• For the marinade: Combine the ketchup, sugar, vinegar, Worcestershire, cumin, paprika, garlic, 1/2 teaspoon salt and a few turns of pepper in a large resealable plastic bag. Add 4 boneless skinless chicken breasts or 8 boneless skinless thighs (about 1 1/2 pounds), squeeze out the air, seal tightly and massage gently to coat the chicken with marinade. Refrigerate for 2 hours or freeze up to 1 month; defrost in the refrigerator overnight before cooking.
• To cook: Remove the chicken from the bag and grill over indirect heat, covered, until cooked through, lightly charred and an instant-read thermometer registers 165 degrees F, 20 to 25 minutes.

Steps:

• Mix all ingredients together in a large bowl and marinaide chicken for at least 15 minutes or as long as you like. Grill.

Steps:

• Put the amount of chicken that you want to grill in the bottom of a big bowl.
• In another bowl put all above ingredients in and whisk together.
• Then pour the prepared marinade over the chicken, and refrigerate overnight, or for 4-5 hours.

Steps:

• In a large resealable plastic bag, mix together the lime juice, water, olive oil, garlic, soy sauce, salt, liquid smoke, cayenne and black pepper.
• Place chicken breast or boneless thighs in the marinade, and refrigerate at least 2 hours, or overnight. Cook as desired.

Steps:

• Whisk together the brown sugar, vinegar, soy sauce, olive oil, Worcestershire sauce, sesame oil, garlic, and pepper until the sugar has dissolved.

Steps:

• Mix all ingredients. Place chicken pieces in ziplock bag and pour marinade over chicken. Place in a dish in case bag leaks. Put in refrigerator or at least 8 hours. Grill and enjoy.