Chicken Marinade Ecuadorean Food

{FRITADA DE GALLINA} ECUADORIAN CHICHA BRAISED CHICKEN

Steps:

• Mix the crushed garlic (1 head) and cumin with the chicha or wine/orange juice spice mix.
• Marinate the chicken pieces in the liquid marinade mix for at least 1-2 hours, overnight is ideal.
• Put the chicken and the marinade in a wok or a large deep sauté pan, add the whole garlic cloves and the chunks of white onion
• Cook over low medium heat, should be lightly boiling most of the time, for about 1 ½ hours or until the liquid starts to reduce, stir occasionally.
• Continue cooking for another 30 minutes, but keep a close eye on it from this point, stir more frequently.
• Reduce the heat to low until the liquid is gone and a small amount of grease (from the chicken) replaces the liquid. Stir frequently to keep the chicken from burning and cook for about 20-25 minutes or until the chicken pieces are browned.
• Serve with fried or baked ripe plantains, llapingachos or potato patties, tomato and red onion curtido salsa, avocado slices and aji or hot sauce. The chicken fritada can also be served with mote or hominy, boiled yuca or rice instead of the potato patties.

CHICKEN MARINADE

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.

BBQ CHICKEN MARINADE

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.

CHICKEN MARINADE

Steps:

• Combine ingredients, except for the chicken breasts, in small saucepan and simmer for 5 minutes and cool.
• Pour over the chicken breasts and marinate for 3 hours in the refrigerator.
• Grill chicken until done.

CHIMICHURRI CHICKEN MARINADE

Steps:

• For the marinade: Add the parsley, vinegar, oregano, red pepper flakes, scallions and garlic to a food processor and pulse a few times to combine. With the food processor running, stream in the oil until uniform in a consistency. Add the lemon zest, 1/2 teaspoon salt and several grinds of pepper. Pulse just to combine. Add 4 boneless skinless chicken breasts or 8 boneless skinless thighs (about 1 1/2 pounds) to a large resealable plastic bag. Pour in the marinade, squeeze out the air, seal tightly and massage gently to coat the chicken. Refrigerate for 2 hours or freeze up to 1 month; defrost in the refrigerator overnight before cooking.
• To cook: Transfer the chicken to a foil-lined baking sheet and roast in a 425-degree F oven until cooked through and an instant-read thermometer registers 165 degrees F, 20 to 25 minutes.

TERIYAKI CHICKEN MARINADE

Steps:

• For the marinade: Combine the soy sauce, oil, sugar, ginger, sesame oil, sesame seeds, garlic and 1/2 teaspoon salt 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, letting any excess marinade drip off, and transfer to a foil-lined baking sheet. Broil, turning halfway through, until lightly charred, cooked through and an instant-read thermometer registers 165 degrees F, about 12 minutes.

MARINADE FOR BBQ CHICKEN

Steps:

• Mix all ingredients in a large zip-lock bag.
• Add your chicken pieces and place in the refridgerator for at least 3 hours, overnight is even better.

CHICKEN MARINADE

Steps:

• Combine marinade ingredients.
• Place in glass bowl or dish that will hold chicken in single layer.
• Add chicken; let marinate a minimum of 4 hours, turning occasionally.
• May be left in fridge, covered overnight.
• Remove chicken from marinade.
• Grill chicken on barbecue, basting with marinade at intervals, or bake 30 to 45 minutes in 350 F degree oven or until cooked through.

GREAT CHICKEN MARINADE

Steps:

• Whisk/mix all ingredients together in a glass bowl until well blended.
• Pour marinade over chicken to cover.
• Refrigerate for up to 8 hours.

CHICKEN MARINADE

Steps:

• Put all of the ingredients except the oil in a small food processor and blitz until very finely chopped. Alternatively, chop up all the herbs and garlic with a knife then stir in the vinegar. Add the oil, stir and season well with salt and pepper.
• This is enough for 500g of chicken (breast or thigh meat). Coat the raw chicken in the marinade and leave in the mixture, covered in the fridge, for 1-2 hours before grilling or barbecuing.