MARINATED CHICKEN
I set out to create the ultimate all-purpose marinade, and after spending many hours in the laboratory, I developed the perfect formula for balanced flavor. Fellow food lovers, I give you S.A.S.H.A. It stands for Salt, Acid, Savory, Heat, and Allium. All you need to do is combine ingredients that represent those flavor elements and you have yourself a fantastic marinade. I love using soy and/or fish sauce as my salty elements because they provide the perfect level of salt and savoriness and pack in the flavor. This marinade is perfect for all proteins: beef, poultry, pork and fish!
Provided by Jeff Mauro, host of Sandwich King
Categories main-dish
Time 2h30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Butterfly the chicken breasts using a sharp knife, then lightly pound to an even thickness.
- In a large glass bowl, whisk together the brown sugar, fish sauce, soy sauce, lime juice, canola oil, chile-garlic paste, scallion whites, sesame oil and ginger until combined. Add the chicken and turn to coat in the marinade. Cover and let marinade in the refrigerator for at least 2 or up to 4 hours.
- Preheat a grill or grill pan over medium-high heat until hot.
- Remove the chicken from the marinade and transfer to a paper-towel-lined baking sheet. Use paper towels to dab off some of the marinade.
- Brush the grill with canola oil, then grill the chicken until fully cooked, 3 to 5 minutes per side. Transfer the chicken to a platter and garnish with the scallion greens and sesame seeds. Serve.
FISH SAUCE CHICKEN WINGS: VIETNAMESE STYLE
Fish sauce chicken wings are right up there with fried chicken wings and buffalo wings using an epic flavor agent for these yummy fish sauce chicken wings
Provided by Kaitlin
Categories Chicken and Poultry
Time 6h35m
Number Of Ingredients 10
Steps:
- First make the marinade. Mince the garlic with the salt. We used a garlic press and mixed the salt in. Add the warm water and let sit for 10 minutes. Add the fish sauce and sugar, stirring to dissolve.
- Place the chicken wings in a separate large bowl with ½ cup of the fish sauce mixture and toss. Marinate for 4 hours or overnight, setting aside the rest of the fish sauce mixture in the refrigerator.
- When the wings are done marinating, transfer to a colander, and let drain for 15 minutes. Mix the rice flour and cornstarch together, and toss the wings in the dry mixture until coated.
- Bake the wings at 475 degrees for 24 minutes, flipping halfway through. Halfway through the cooking time, start to make the glaze.
- Add ¼ cup of water to the reserved fish sauce mixture and transfer to a hot wok. Add the chili paste. Bring to a boil in a wok, and reduce for 1-2 minutes. Add the wings and toss to coat them in the glaze, about 1 minute.
- Serve with some refreshing sliced cucumbers on the side!
Nutrition Facts : Calories 289 kcal, Carbohydrate 36 g, Protein 14 g, Fat 10 g, SaturatedFat 3 g, Cholesterol 47 mg, Fiber 1 g, Sugar 17 g, ServingSize 1 serving
MARINADE FOR CHICKEN
A delicious barbecue sauce for chicken on the grill. My father has used this since I can remember, and he always receives the compliments at mealtime.
Provided by JILLYPOOH
Categories Side Dish Sauces and Condiments Recipes Marinade Recipes
Time 10m
Yield 32
Number Of Ingredients 9
Steps:
- In a medium bowl, mix together oil, soy sauce, Worcestershire sauce, wine vinegar, and lemon juice. Stir in mustard powder, salt, pepper, and parsley. Use to marinate chicken before cooking as desired. The longer you marinate, the more flavor it will have.
Nutrition Facts : Calories 102.1 calories, Carbohydrate 2 g, Cholesterol 0 mg, Fat 10.4 g, Fiber 0.1 g, Protein 0.6 g, SaturatedFat 1.6 g, Sodium 452.7 mg, Sugar 0.6 g
ASIAN MARINADE WITH LEMON AND FISH SAUCE
Make and share this Asian Marinade With Lemon and Fish Sauce recipe from Food.com.
Provided by Abby Girl
Categories Vegetable
Time 15m
Yield 10 T
Number Of Ingredients 8
Steps:
- Whisk ingredients together in a small bowl. Place meat, poultry, fish, or vegetables in zipper-lock bag or in shallow, nonreactive pan. Pour marinade over contents and seal or cover.
Nutrition Facts : Calories 29.9, Fat 2.7, SaturatedFat 0.4, Sodium 479.5, Carbohydrate 0.9, Fiber 0.2, Sugar 0.3, Protein 0.7
GRILLED SESAME LIME CHICKEN BREASTS
Brining chicken breasts in a soy sauce and fish sauce marinade flecked with lime adds flavor and helps retain moisture while they are on the grill. Chicken breasts do particularly well when pounded into an even thickness and cooked quickly over a hot fire, which chars the exterior but keeps them juicy inside. But if you or anyone in your clan would prefer dark meat to white, this recipe will also work with boneless, skinless thighs, though you might have to add a minute or so to the cooking time. Or use a combination of breasts and thighs. Serve these with a cucumber salad and grilled eggplant in the heart of summer.
Provided by Melissa Clark
Categories dinner, easy, quick, barbecues, main course
Time 1h30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Place chicken breasts between two sheets of parchment or plastic wrap. Using a mallet or rolling pin, pound each to an even thickness of 1/2 inch. Do not make them any thinner or they could dry out.
- In a large bowl, whisk together soy sauce, fish sauce, ginger and garlic. Grate in zest of 1 lime and squeeze in its juice. Whisk in peanut oil. Place chicken breasts in bowl and turn breasts well to evenly coat with mixture. Cover and refrigerate for at least 1 hour and up to 4 hours. Remove chicken from fridge while you heat the grill.
- Light the grill, building a hot fire, or heat your gas grill to high. Once grill is fully heated, brush breasts lightly with peanut oil and place chicken on the grill. Cook until undersides are browned and chicken is about halfway cooked, 3 to 5 minutes. Flip breasts and grill until cooked through, 3 to 5 minutes more.
- Transfer chicken to a platter. Drizzle with sesame oil; garnish with lime juice and cilantro, and chiles if desired.
Nutrition Facts : @context http, Calories 323, UnsaturatedFat 10 grams, Carbohydrate 7 grams, Fat 15 grams, Fiber 1 gram, Protein 40 grams, SaturatedFat 3 grams, Sodium 755 milligrams, Sugar 1 gram, TransFat 0 grams
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- Tandoori Yogurt Marinade. Mellow yogurt teams with exotic spices to give an Indian flair to this marinade, which is suited to chicken and lamb. Red colouring is often added to give the iconic red hue, but we chose to omit it here.
- Apple Cider Shallot Marinade. The apple flavour makes this marinade a great fit for chicken. If you can't find apple cider, you can use apple juice. This marinade is also amazing with pork chops and ribs.
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- Universal Spice Rub. Keep this simple all-purpose rub on hand for a last-minute flavour boost. You can rub it onto ribs, brisket, steak, chicken, fish or seafood before putting them on the barbecue.
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