looking for marinades to put on chicken breast
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MoveitlikeManda
Posts: 846 Member
in Recipes
title says it all really.
slightly spicy, really spicy, sweet ... whatever.
I just dont know where to start or what goes together well so hit me with your faves
slightly spicy, really spicy, sweet ... whatever.
I just dont know where to start or what goes together well so hit me with your faves
1
Replies
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I like a little ginger in my marinade.
http://www.foodnetwork.com/recipes/guy-fieri/dirty-ps-garlic-ginger-chicken-thighs-recipe
How about a rub?
http://thepioneerwoman.com/food-and-friends/spice-rubbed-grilled-chicken/2 -
I like a little ginger in my marinade.
http://www.foodnetwork.com/recipes/guy-fieri/dirty-ps-garlic-ginger-chicken-thighs-recipe
How about a rub?
http://thepioneerwoman.com/food-and-friends/spice-rubbed-grilled-chicken/
great ideas, thanks2 -
Piri Piri you can make as mild or spicy as you like. I find it spicy raw but it mellows when grilled.
soupspiceeverythingnice.blogspot.com/2015/03/piri-piri-chicken.html1 -
Worcestershire, brown sugar, soy, spices, vegetable oil. Super flavorful!3
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thanks both x0
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I do a dry rub with salt, pepper, paprika, cayenne pepper, and cumin. In the last 5 ish minutes of cooking I take the same mixture, add a bit of water, and brush it over the chicken and let it finish cooking that last little bit. 0 cal, but like 10 lbs of sodium so watch out for that.3
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One of my favorites is Lowrey's Chili Lime. Should be available at most big box stores, Wal-Mart, etc. It's just spicy enough to be good, won't hurt you.0
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Ashley_Nicole83 wrote: »
sounds yum!2 -
Try Allegro- AKA "Clown Juice". No idea why there is a clown on the Original bottle, but the stuff is awesome. I have tried Original, Teriyaki, & Hickory Smoked. All were good. I want to try the Hot & Spicy next. The good thing is that you don't even need to marinate your meat for that long to get good flavor if you're in a time crunch. I've tried it on steak and chicken. Also, John Henry brand rubs are awesome. My favorites right now are the Pecan rub & the Honey Rib Rub (which I use on chicken too).
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lemon juice, olive oil, & rosemary (and S&P)
soy sauce (or teriyaki or ponzu), sesame oil/vegetable oil, 5-spice, and S & P.0 -
Per 2 lbs chicken breast @ 1-1.5" thickness: 2 tbsp olive oil, 3 tbsp lime juice, 1 tbsp molasses, 1/2 jalapeno (with or without seeds), 3/4 c cilantro, 3 cloves garlic, 1.5 tbsp salt, 1.5 tbsp pepper. Marinate at least 4 hours, but I've let it sit for a whole day at most. Grill/bake at 375 for 30 minutes or until internal temp of 160-165. Serve over asparagus with a side of avocado.1
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I love to do a souvlaki marinade on chicken breasts -- I love the intense flavours! Olive oil, garlic, salt and pepper, lemon juice and dried oregano -- let the chicken breasts marinate in it for a while then broil or bake (my fave is to bake in a convection oven
) 2 -
thanks everyone, there are alot of ideas there for me try.
I did do one last night, i thought it smelt vile though so let the husband try it for dinner.
tbh it did smell nicer once cooking and he said it was nice.
he is also still alive so thats a good thing lol1 -
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If I'm pinched for time, I often just use bottled Italian dressing. Makes the chicken moist and flavorful.1
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Penzey's chipotle chile powder is so delicious I put on almost everything.
https://www.penzeys.com/online-catalog/chipotle-pepper-ground-red/c-24/p-866/pd-s
The other night I marinated chicken breast with honey, lime juice, chipolte powder, oil and vinegar, then grilled them. We made southwest chicken salads with corn and black beans. They were yummy!3 -
AngryViking1970 wrote: »
this sounds nice and so simple to do too......only thing im missing is the honey so will have to get some in1 -
Sounds crazy but this makes the BEST chicken. I made it up one day when I was out of traditional marinade and now I make it every week. I don't measure anything, ever, so bare with me.
Kitchen Sink Chicken Marinade: (throw it all in the food processor)
1 sm/med onion (I had yellow on hand)
Jalapeno (to taste....I use about a half with seeds and ribs)
A garlic clove or two
About a quarter cup of italian dressing
About a third of a cup of whatever briney juice you have on hand. (I've used pepperoncini and pickle juice, you could also use any kind of citrus)
A few splashes of Wostershire Sauce
A few squirts of dijon mustard
A healthy pinch each of salt and pepper
Give it a good whirl in the food processor, throw it in a large ziploc and let it sit in the fridge 24-48 hours. The longer the better. Grill it up.
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This baked chicken with artichokes and tomatoes is more like a marinade that you bake the chicken in, but it is very yummy and could not be easier to make. I have made it several times now and I always marvel at how good it tastes for how simple it is. I usually serve it with quinoa.
https://www.budgetbytes.com/2016/12/baked-chicken-artichokes-tomatoes/0
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