GRILLED CHICKEN MARINADE
Simply the best chicken marinade for any occasion. Works wonderfully on top of a salad.
Provided by Jennifer
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 4h20m
Yield 5
Number Of Ingredients 9
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).
Nutrition Facts : Calories 233 calories, Carbohydrate 2.4 g, Cholesterol 64.6 mg, Fat 13.6 g, Fiber 0.3 g, Protein 24.3 g, SaturatedFat 2.3 g, Sodium 482.2 mg, Sugar 0.3 g
MARINATED CHICKEN
I set out to create the ultimate all-purpose marinade, and after spending many hours in the laboratory, I developed the perfect formula for balanced flavor. Fellow food lovers, I give you S.A.S.H.A. It stands for Salt, Acid, Savory, Heat, and Allium. All you need to do is combine ingredients that represent those flavor elements and you have yourself a fantastic marinade. I love using soy and/or fish sauce as my salty elements because they provide the perfect level of salt and savoriness and pack in the flavor. This marinade is perfect for all proteins: beef, poultry, pork and fish!
Provided by Jeff Mauro, host of Sandwich King
Categories main-dish
Time 2h30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Butterfly the chicken breasts using a sharp knife, then lightly pound to an even thickness.
- In a large glass bowl, whisk together the brown sugar, fish sauce, soy sauce, lime juice, canola oil, chile-garlic paste, scallion whites, sesame oil and ginger until combined. Add the chicken and turn to coat in the marinade. Cover and let marinade in the refrigerator for at least 2 or up to 4 hours.
- Preheat a grill or grill pan over medium-high heat until hot.
- Remove the chicken from the marinade and transfer to a paper-towel-lined baking sheet. Use paper towels to dab off some of the marinade.
- Brush the grill with canola oil, then grill the chicken until fully cooked, 3 to 5 minutes per side. Transfer the chicken to a platter and garnish with the scallion greens and sesame seeds. Serve.
MARVELOUS MARINADE FOR GRILLED CHICKEN
Make and share this Marvelous Marinade for Grilled Chicken recipe from Food.com.
Provided by Mebriella
Categories Easy
Time 8h15m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Whisk together all the marinade ingredients.
- Put your chicken pieces in a bowl and pour the marinade over.
- Cover and refrigerate for at least an hour, preferably longer. Overnight is good.
- Fire up the grill, set the chicken over the hot coals briefly to sear the skin, then move to indirect heat on the grill to cook until the chicken is done.
- You can poke it with a knife to check for doneness ... the juices will run clear when the chicken is done.
Nutrition Facts : Calories 187, Fat 13.6, SaturatedFat 1.9, Sodium 1013.7, Carbohydrate 13.2, Fiber 0.3, Sugar 10.1, Protein 2.2
MARVELOUS MIDDLE-EASTERN MARINATED YOGURT LEMON CHICKEN
A tangy rich tenderizing marinade recipe for grilled, sauteed or baked chicken. I adapted it from a Lebanese restaurant's marinated kabobs. You will receive many many compliments!
Provided by ChandraSoleil
Categories Chicken
Time 35m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Mix the yogurt with the seasonings place in a plastic bag with the chicken. Marinate for 2 hours to overnight.
- Pound chicken in the bag with the marinade to 1/2 thick and grill, saute, skewer or bake until lightly browned and cooked through.
- Serve with rice or pasta and salad and enjoy!
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THE BEST CHICKEN MARINADE (FOR GRILLING OR BAKING)
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Ratings 476Calories 115 per servingCategory Main Dish, Marinade
- Combine all marinade ingredients in a large mixing bowl and whisk together. Remove a half a cup of marinade and reserve for basting the chicken later.
- Place chicken in a large resealable bag and pour marinade over the top. Gently massage chicken breasts and be sure to close bag securely. (If you have less time, consider poking holes in the chicken with a fork to allow the marinade to penetrate quickly.)
- Refrigerate chicken and marinate for at least 30 minutes and up to 24 hours. I find 4 to 6 hours to be perfect.
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- STICKY Grilled Chicken. This one’s a guaranteed hit with everyone! It tastes a bit like BBQ Sauce, a bit country style, and a whole lot of YUM! You’ll love how it’s made with pantry staples.
- Honey Soy Chicken. Everybody’s favourite Honey Soy Chicken marinade! It does everything you expect from a marinade (tenderises, adds flavour), and gives it a lovely lacquered finish PLUS you get a glossy honey garlic sauce to smother the chicken and everything else on your plate.
- My Back Pocket Chicken Marinade. This is the chicken marinade I make the most often because it’s made with pantry standbys. It tenderises, adds savoury flavour with a touch of sweet, and it’s quick to make.
- Lime Marinated Chicken. The lime flavour in this is really terrific! The key is using lime ZEST as well as juice – the zest is where most of the flavour is.
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