Tasty Chicken Marinades?

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Replies

  • carolynmo1969
    carolynmo1969 Posts: 120 Member
    Quick & easy. 1 part olive oil, 2 parts lime juice. pinch of salt, oregeano. Tastes like souvlaki.
  • sullus
    sullus Posts: 2,839 Member
    Store-brand Italian Salad dressing. 1.5-2 lbs of Chicken and maybe 1/3 of a bottle of dressing in a big zip bag, then I let it marinate 3-4 days
  • lucys1225
    lucys1225 Posts: 597 Member
    wildtxn wrote: »
    I was thinking of using bone-in chicken breasts and "baking" them in the crockpot.

    How much chicken is this for? A couple of pounds?
    I used this for about 6 large chicken breast and i'm sure I would have had room to do more but it's not terribly hard to make. I tend to do most of my chicken in a smoker so I will do larger quantities and then vacuum pack and freeze a majority of it for later use. I'm sure you could make it and refrigerate a portion of the marinade for later. I'm honestly not sure how well it would freeze, never tried.

    You freeze the smoked chicken? I smoke chicken a lot also and never thought of doing that. Thanks!

  • Mech9
    Mech9 Posts: 252 Member
    These all sound great! I can't wait to try some...
  • ThinByThanksgiving
    ThinByThanksgiving Posts: 115 Member
    k0kgmc.jpg

    For recipe: http://www.prouditaliancook.com/2012/05/let-grilling-begin.html

    Also, I really like 3 parts EVOO to 1 part Kikkoman soy sauce. Let chicken breasts marinade for 5-10 minutes and grill.
  • kramrn77
    kramrn77 Posts: 375 Member
    I'm so glad I replied to this thread- lots of great ideas!
  • wildtxn
    wildtxn Posts: 97 Member
    You freeze the smoked chicken? I smoke chicken a lot also and never thought of doing that. Thanks!
    yup, I use a foodsaver vacuum sealer and it works terrific to portion it out and freeze it. no need to spend tons of time lighting the smoker every time you want something especially if you're like me in super cold environment during winters....I tend to stock up prior to the cold really setting in.
  • kramrn77
    kramrn77 Posts: 375 Member
    wildtxn wrote: »
    You freeze the smoked chicken? I smoke chicken a lot also and never thought of doing that. Thanks!
    yup, I use a foodsaver vacuum sealer and it works terrific to portion it out and freeze it. no need to spend tons of time lighting the smoker every time you want something especially if you're like me in super cold environment during winters....I tend to stock up prior to the cold really setting in.

    I totally have smoker envy now.
  • chelseavice565
    chelseavice565 Posts: 11
    Oh wow, so many new ideas! Thank you guys so much! It'll take me some time to try all of them, but these recipes are going to help a lot with staying on track and reaching my goals.
  • lucys1225
    lucys1225 Posts: 597 Member
    wildtxn wrote: »
    You freeze the smoked chicken? I smoke chicken a lot also and never thought of doing that. Thanks!
    yup, I use a foodsaver vacuum sealer and it works terrific to portion it out and freeze it. no need to spend tons of time lighting the smoker every time you want something especially if you're like me in super cold environment during winters....I tend to stock up prior to the cold really setting in.

    Thank you! I have to give it a try!

  • mkakids
    mkakids Posts: 1,913 Member
    Leftover pasta sauce. Then pan fry and top with a bit of shredded mozzarella and parm! Yum!
  • lianalbouchard
    lianalbouchard Posts: 7 Member
    TheVirgoddess wrote: »
    My go to is 1 tsp each of rosemary, paprika, onion powder and 2 tablespoons of olive oil. I usually double the recipe and add red potatoes to the chicken breast in a baking dish and bake at 375 for about 40 minutes.

    I also like to throw together some pineapple juice with teriyaki sauce and put the chicken on skewers with bell peppers, onions and pineapple chunks.

    Another favorite is honey mustard chicken - 1 cup of plain bread crumbs, 1/4 cup of mustard, 1 tbsp Worcestershire sauce, and 1 tbsp of honey. I coat it with the mustard/worc/honey, then dip in breadcrumbs and bake. It would be good without the bread crumbs too, probably.

    sounds awesome going to try the mustard chicken on wings tonight.
  • TheRoadDog
    TheRoadDog Posts: 11,788 Member
    I sually rub my chicken when I BBQ but I have a recipe for a Jalapeno Rasberry Sauce, that I use as a dipping sauce. See below.

    Raspberry Jalapeno Sauce
    • 1 Jar Raspberry Jam
    • 1 Bottle any brand BBQ Sauce
    • 1 Small Jar Beaver's Hot Jalapeno Mustard
    • 1 can Ortega Chopped Jalapenos (+ or - depending on your taste)
    • Fresh Chopped Jalapenos (You know your own Heat level)
    • 1/8 cup Teriyaki Sauce
    • Tablespoon Sesame Oil
    • Toasted Sesame seeds (a little goes a long way)
    I just mix, place in a pan and simmer together.

    I won a BBQ contest with that sauce three years in a row.
  • betuel75
    betuel75 Posts: 776 Member
    bottle of Korean BBQ spicy chicken marinade. My favorite.
  • TheRoadDog
    TheRoadDog Posts: 11,788 Member
    Ingredients
    1 can cola
    1/2 cup soy sauce
    1/2 cup garlic teriyaki sauce
    1 habanero chile pepper, finely chopped with seeds
    1 tablespoon grated orange zest
    1 tablespoon freshly ground ginger
  • farfromthetree
    farfromthetree Posts: 982 Member
    This is somewhat off topic but, I have found I only like marinades when using the outdoor grill. I only use "rubs" when cooking chicken in the oven
  • EmmieBaby
    EmmieBaby Posts: 1,235 Member
    edited February 2015
    1/2 cup soy sauce, 2 tbs rice wine vinegar, dollop wasabi/seracha, pinch of pepper, pinch of oregano, 2 cloves of garlic (crushed), slice of ginger (crushed)

    OR

    1 can of beer, 1 clove of garlic, salt, pepper, slice of lemon
  • AmyJ1211
    AmyJ1211 Posts: 7 Member
    wildtxn wrote: »
    I made one the other day that was amazing I put on some skinless chicken breasts and smoked over mesquite. (let it marinade at least 20 min, but better if you make in advance and just throw it back in the fridge overnight)

    1-1/2 cups chopped fresh cilantro (leaves & tender stems)
    3/4 cup canned coconut milk (found in Asian aisle of grocery store)
    12 fresh basil leaves
    1 large or 2 small jalapenos, stem, seeds, & membrane removed
    3 garlic cloves
    2 slices fresh ginger (approx. 1/8" thick)
    1-1/2 teaspoons kosher salt*
    1-1/2 teaspoons freshly ground black pepper
    3/4 teaspoons ground coriander
    2 teaspoons packed brown sugar

    top it off with some fresh squeezed lime after cooked

    I tried this recipe this weekend. Marinated 2 pounds of bone-in chicken breasts (skin removed) overnight, then cooked for 4 hours on high in the crockpot (put balls of foil under the chicken). Meat fell right off the bones. Lots of flavor! Thanks for the recipe!
  • kendragetshealthy
    kendragetshealthy Posts: 87
    awesome ideas! I can't wait to do the coconut milk one!
  • suziemohamed
    suziemohamed Posts: 6 Member
    Apple cider vinegar, light soy sauce, rosemary, pepper. Baked in foil 150-170 degrees celcius for 30-35 minutes.
  • Sydking
    Sydking Posts: 317 Member
    So many to choose from.

    I like it brined then smoked when i ahve time on the weekend

    during the week i just bash out a breast flat then salt pepper and pan fry that bad boy with 15ml olive oil. then top with mustard or whatever. Lemon and oregano is nice

    Here in Australia we have a place called green valley spices. They have hundreds of combinations of different spices they mix up fresh and they are quite cheap, you buy is any weight you wish.

    There satay is great, Greek, Italian, Thai style, There fish spice is great on chicken too. Curry spices



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