Chicken Marinade Or Baste Food
CHICKEN MARINADE OR BASTE
This is a great marinade for baked or grilled chicken legs, breasts or thighs. It also makes a great sauce for wings for that summer BBQ. Use some of the left over marinade to baste the chicken as it bakes or grills. Just remember, to let it cook after basting since the raw chicken marinaded in it. The sauce sticks to the chicken very well and gives a wonderful flavor. This is quick and very easy to make when you are pressed for time on a hot summer night. Marinade time not included in cooking time. Edited to add that Chef Jessica used this as a OAMC recipe and said in her review that it worked great and froze very well! ETA: I added Agave nectar as a substitute for Honey or Maple Syrup. This is a great substitution for diabetics!
Provided by Cathy17
Categories Curries
Time 50m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Measure all ingredients in a shallow pie dish.
- Mix all ingredients together very well.
- The marinade should be a thick, but not as thick as a paste and not runny.
- Place chicken in dish, turn to coat.
- The marinade sticks to the chicken very well.
- Marinade in refrigerator for 2- 3 hours or longer, turning and coating often.
- Bake chicken at 375 degrees for 45 minutes (more or less depending on type of chicken you used), or throw on the grill.
- Baste chicken with leftover marinade while chicken cooks, ensuring you let the baste cook entirely since raw chicken was in it.
- Have lots of paper napkins handy or finger bowls to clean hands.
- The sauce can be a bit messy when eating with fingers.
Nutrition Facts : Calories 251.4, Fat 13.3, SaturatedFat 3, Cholesterol 78.8, Sodium 138.7, Carbohydrate 13.8, Fiber 0.7, Sugar 11.7, Protein 19.3
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.
CHICKEN BREASTS WITH HERB BASTING SAUCE
Chicken breasts basted with a medley of herbs. Can also be made with skinless, boneless meat.
Provided by CHRISTYJ
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 1h
Yield 4
Number Of Ingredients 12
Steps:
- Preheat oven to 425 degrees F (220 degrees C).
- In a bowl, prepare the basting sauce by combining olive oil, onion, garlic, thyme, rosemary, sage, marjoram, salt, pepper, and hot pepper sauce.
- Turn chicken breasts in sauce to coat thoroughly. Place skin side up in a shallow baking dish. Cover.
- Roast at 425 degrees F (220 degrees C), basting occasionally with pan drippings, for about 35 to 45 minutes. Remove to warm platter, spoon pan juices over, and sprinkle with fresh parsley.
Nutrition Facts : Calories 391.5 calories, Carbohydrate 1.1 g, Cholesterol 126.6 mg, Fat 21.9 g, Fiber 0.4 g, Protein 45.1 g, SaturatedFat 4.7 g, Sodium 400.3 mg, Sugar 0.1 g
BOSTON MARKET BAKE AND BASTE CHICKEN
Make and share this Boston Market Bake and Baste Chicken recipe from Food.com.
Provided by Aroostook
Categories Chicken
Time 1h
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Mix first 4 ingredients together and warm them in small pan until honey is thinned.
- Arrange 4 chicken breast halves skin-side up in a 9" square baking dish sprayed with vegetable oil.
- Bake uncovered at 400'F.
- about 35-40 minutes, basting pieces in the marinade without turning them, every 8-10 minutes or until nicely browned.
- Remove from the oven, seal the dish in foil and let stand 10-15 minutes.
- Serves 4.
MULTI PURPOSE MARINADE OR BASTING SAUCE
This is just something I came up with while wanting something different for grilled salmon. Hope you like it too! You can double it or cut it in half, it can be tweaked to suit your taste. Great on chicken too.
Provided by cj2 Johnson
Categories Sauces
Time 17m
Yield 1 Cup, 6 serving(s)
Number Of Ingredients 4
Steps:
- Put all ingredients into a pan or bowl and simmer on the stove or in the microwave just until warm enough to melt the preserves. Mix well and pour over fish fillets or chicken and marinate in a zip top bag for several hour or over nite in the fridge. I generally save some back to baste with while cooking. If you do not have time to marinate, you can just use it as a basting sauce as I sometimes do.
Nutrition Facts : Calories 133, Fat 5.6, SaturatedFat 0.9, Sodium 500.1, Carbohydrate 20.6, Fiber 0.3, Sugar 14.6, Protein 0.5
SPICY CAJUN MARINADE & BASTE
This is a great spicy marinade for Chicken, Pork, Beef or Shrimp. For Chicken or Pork, marinate for 1-2 hours, Beef for 2-4 hours and Shrimp 1/2 hour. May also be used as a baste for grilling or oven roasting. This was originally a patchwork from many other marinade recipes and has been 'messed' with to suite our tastes over the years. Note: If you want to add lime or lemon juice, do so ONLY during the last hour of marinating, to avoid a mushy meat texture.
Provided by Simply Sue
Categories Sauces
Time 1h5m
Yield 3/4 cup
Number Of Ingredients 12
Steps:
- Put everything except the juice in a blender or jar with tight fitting lid and mix until completely blended.
- Transfer to a resealable plastic bag, add the items to be marinated and place bag in refrigerator.
- Turn bag several times while marinating.
- Marinating Times:.
- 2-4 hours Beef.
- 1-2 hours Chicken or Pork.
- ½ hour Shrimp.
- As a basting sauce, mop onto meat or kabobs during grilling or roasting.
- Also may be added, in limited amounts, to Cajun or Creole dishes for some added heat if you adjust the salt amount for the combined dish.
Nutrition Facts : Calories 1415.5, Fat 146.5, SaturatedFat 20.4, Sodium 84.7, Carbohydrate 30, Fiber 7.7, Sugar 5.1, Protein 4.4
BEA'S SWISS CHALET STYLE ROTISSERIE CHICKEN MARINADE
I have been playing with this spice combination for a while now and I think I have it as close as I'm going to get it to the famous Canadian ''Swiss Chalet'' rotisserie chicken. I hope you all enjoy it :) I serve this with my Recipe #415025 Where I have listed instant tomato soup mix, I use the lipton tomato cup-a-soup mix, I tried entering this in the ingredients and it would not accept it that way. If you cannot find this you can use same amount ketchup as a substitute. This recipe is enough to marinade two 2.5 lbs chickens or one 5 lb chicken.
Provided by queenbeatrice
Categories Whole Chicken
Time 2h10m
Yield 1 whole 5 lb chicken, 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Mix all ingredients together in plastic bag. Poke holes into a whole chicken. Place chicken in bag and let marinade at least 6 hours or overnight.
- Cook chicken in rotisserie oven at 350 degrees for 2 to 2 1/2 hours . Or cook with your prefered method.
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