looking for marinades to put on chicken breast

ankachinu wrote: »

For lunch today I had marinated chicken breast in buttermilk+ olive oil + fresh herbs and salt. It's simple and was tasty
But the thing is no matter how many different recipes I try, eating chicken breast continuesly twice everyday makes me feel exactly like your husband "just alright"

I know what you mean, LOL! I'm cooking for a family that doesn't eat much else but chicken, so I'm always looking for variations. I'm cycling somewhat away from buttermilk and yogurt-based marinades now that I'm grilling more than baking/broiling to more "clear" marinades, lots of citrus, etc.

A little change-up to your lunch chicken (if you're eating it twice a day, I presume lunch and dinner) is to buzz the chicken into chicken salad in your food processor and combine it with all sorts of additional veggies and flavorings. Makes it seem "new" again ...

Sunna_W wrote: »

Ever tried chimichurri on Chicken?

1/2 cup raw apple cider vinegar
1 teaspoon kosher salt plus more
3-4 garlic cloves, thinly sliced or minced
1 shallot, finely chopped
1 Fresno chile or red jalapeño, finely chopped
2 cups minced fresh cilantro (substitute parsley if you are not a cilantro fan)
1 cup minced fresh flat-leaf parsley
1/3 cup finely chopped fresh oregano (basil works also)
3/4 cup extra-virgin olive oil

Did a different-recipe chimichurri last week, very good. I'm on a "green goop" kick with grilling season underway now. Chimichurri, Italian salsa verde (parsley-based herb puree similar to chimichurri), Mexican salsa verde (tomatillo-based salsa), sofrito and gremolata (a lot like Italian salsa verde).

This is a great thread, lots of ideas.

Love to use dimitri's bloody mary mix. They have several different flavors. Then you can always add tomato juice, vodka, and the mix in a glass for a bloody mary with dinner.

Caesar or Italian dressing as marinade. I also like soy sauce , ginger , brown sugar , and a bit of red pepper flakes as a marinade

One more indian yummy marinade:

1 cup plain yogurt
5 garlic cloves, minced
fresh ginger 1 inch, minced
1 teaspoon ground cumin
2 teaspoon ground coriander
1 teaspoon salt or as per taste
3⁄4 teaspoon garam masala ( I would go for 1 tsp)
1⁄2 teaspoon ground red pepper( I would prefer 2 tsp, I like it spicy)
2 tsp lemon juice.

Taste d marinade n adjust salt n spice before mixing to d chicken.

Kp d chicken in dis marinade for 24 hrs in fridge, n u r good to go.

And don't add oil in the marinade at all.. jus use chicken with skin on.. wen u bake it at 375 f, it will release oil, just take dat n pour it over d chicken while baking to kp it juicier.. bake it for 30 mins n broil on each side for 6 mins. u cud also use dat oil to make some curry on the side.

THIS IS LIKE CRACK TO ME!!

I use this on chicken and pork. Please, please, try it! If you subtract the crushed red pepper, it's my favorite salad dressing, too.

Approximately:

1/4 C olive oil
2 tbsp balsamic vinegar
1 tbsp red wine vinegar
1-3 cloves crushed garlic
2 tsp dijon mustard
2 tsp brown sugar (sometimes I do more)
fresh or dried herbs (sometimes I just do a few shakes of generic Italian seasoning)
1-2 bay leaves
a few generous dashes of crushed red pepper
s/p to taste

Usually kosher salt, black pepper, juice of one lime (squeeze and throw the wedges in with the chicken), Worcestershire sauce and some crushed garlic. So good and low calorie!

I buy the Gourmet Garden prepared herbs and chunky garlic, and I'll put whatever amount I want into a marinade bag with the chicken and fresh lime juice. Omg. It's so good!!