7 CHICKEN MARINADE RECIPES (FREEZER-FRIENDLY!)
These 7 chicken marinade recipes make your chicken tender, juicy and so flavorful! You can cook these up in the oven or on the grill. It's so easy to prepare a bunch at once and freeze for later.
Provided by Denise Bustard
Categories Main Course
Time 2h5m
Number Of Ingredients 48
Steps:
- Combine all ingredients in a heavy duty freezer bag or reusable silicone bag.
- Add chicken breasts and turn to coat in marinade. Marinate the chicken in the fridge for 2-24 hours.
Nutrition Facts : ServingSize 4 oz, Calories 190 kcal, Carbohydrate 7 g, Protein 22 g, Fat 8 g, SaturatedFat 1 g, Cholesterol 64 mg, Sodium 48 mg, Sugar 7 g
CHICKEN YOGURT MARINADE (GREAT FOR FREEZING!!! )
Make and share this Chicken Yogurt Marinade (Great for Freezing!!! ) recipe from Food.com.
Provided by StarOfWhiteLight
Categories Chicken Breast
Time 22m
Yield 4-5 for 4 to 5 pounds of chicken
Number Of Ingredients 7
Steps:
- Gently pulse all ingredients in your blender just a few times until combined.
- Use 1/3 to 1/2 cup of marinade for every pound of chicken.
- Place chicken and marinade inside a ziplock bag.
- Seal the ziplock bag trapping air inside and gently massage the contents to coat chicken.
- Let chicken marinade in refrigerator for 2 to 3 hours.
- Re-seal the bag tightly! Removing all the excess air.
- Freeze the chicken with the marinade.
- Cook within 3 weeks to prevent freezer burn.
- Cooking day: Thaw Chicken. This take about 16 hours and cook. I like to cook mine in a cast-iron skillet with 2 tablespoons olive oil for 12 minute.
- Serve the chicken accompanied by a small bowl of peanut sauce on the side. (lol I know I skipped the skewers. I just do not like to spend the time to skewer the meat. ).
Nutrition Facts : Calories 63.2, Fat 2.5, SaturatedFat 1.4, Cholesterol 8, Sodium 30.1, Carbohydrate 8.8, Fiber 1.1, Sugar 6.2, Protein 2.6
YOGURT-MARINATED GRILLED CHICKEN SHAWARMA
A classic Middle Eastern street food, chicken shawarma is made with large quantities of marinated chicken that are stacked in layers on a spit and slow roasted for hours. This scaled-back home version relies on skewers and a grill for a similar moist and flavorful effect. First, the chicken is marinated in generously spiced yogurt, which tenderizes the meat while infusing it with seasoning. Then the skewers are grilled quickly over direct heat to seal in the juices before being moved to indirect heat, where the meat is gently cooked through. Thinly sliced using a long sharp knife, chicken shawarma is usually served as a wrap with greens, tomatoes, garlicky creamy toum--and of course, fries!
Provided by Food Network Kitchen
Categories main-dish
Time 5h15m
Yield 4 to 6 servings
Number Of Ingredients 26
Steps:
- For the chicken shawarma: Combine the yogurt, olive oil, garlic and lemon juice in a large bowl. Add the cumin, coriander, paprika, onion powder, allspice, cardamom, cinnamon, turmeric and 2 teaspoons salt and mix to combine.
- Add the chicken and toss to make sure every piece is fully coated and smothered in the marinade. Cover and refrigerate for at least 4 hours and up to 8 hours. Soak 3 wooden skewers in water for 30 minutes.
- For the toum: Meanwhile, slice the garlic cloves in half and remove any green sprouts. Place the garlic and 1/2 teaspoon salt in a food processor and blend until it becomes a paste, scraping down the bowl as needed.
- With the food processor running, pour in 1/2 cup of the oil in a very thin stream; this should take about 2 minutes. Stop to scrape down the bowl. Turn on the processor again and stream in the lemon juice, then stream in another 1/2 cup of the oil very slowly. Add 1 tablespoon of the ice water and pulse to combine. Add another 1/2 cup of the oil, then the remaining 1 tablespoon ice water. Then add the remaining 1/4 to 1/2 cup oil until creamy and fully emulsified. The whole process should take about 20 minutes. The toum will keep, in an airtight container in the refrigerator, for up to 2 months. Makes about 2 cups.
- Preheat an outdoor grill to medium high and set it up for both direct and indirect heat. (For a gas grill, leave one or two burners on low or off; for a charcoal grill, bank the coals on one side of the grill.)
- For serving: Cut the onion in half and place one half cut-side down on a cutting board. Insert the wooden skewers in the onion, blunt side in. The skewers should be spaced apart equally from each other to form a triangle.
- Thread the pieces of marinated chicken onto all 3 skewers on top of each other with no space between them. When all the chicken pieces are threaded, top the skewers with the other half of the onion.
- Place the shawarma on the direct-heat side of the grill and cook, rotating every 3 to 4 minutes using a pair of sturdy tongs, until you achieve nice grill marks, 10 to 12 minutes.
- Move the shawarma to the indirect heat side of the grill, cover and cook, turning occasionally so it cooks evenly on all sides, until the meat feels firm to the touch and the internal temperature reaches 160°F, 30 to 40 minutes.
- Transfer the shawarma to a cutting board. Cover the with a piece of aluminum foil and let it rest for 5 minutes. Uncover and hold the shawarma upright on a sturdy cutting board. Cut the chicken into strips from the top to the bottom of the stack using a sharp knife.
- Spread a lavash all over with toum. Place some lettuce, onions with sumac, tomatoes and pickles on the lavash and add the sliced shawarma and some French fries. Wrap tightly and serve.
GRILLED CHICKEN WITH YOGURT MARINADE
Boneless skinless chicken thighs are a reliable choice when it comes to grilling chicken. They're thinner than breasts, so they cook more evenly, and the higher fat content makes them difficult to overcook. In this recipe inspired by Turkish chicken kebabs, a yogurt and herb marinade makes them supremely tender and helps them brown beautifully on the grill. While some citrus-heavy marinades begin to break down chicken after just a few hours, this marinade uses only the zest, saving the juice for a quick squeeze before serving. The result is incredibly tender chicken you can prep up to a day in advance. Oregano and thyme work well together here, but feel free to play around with herbs and use what you have on hand, or substitute dried herbs in a pinch.
Provided by Lidey Heuck
Categories poultry, main course
Time 3h20m
Yield 4 servings
Number Of Ingredients 10
Steps:
- In a large bowl, combine the yogurt, garlic, oregano, thyme, olive oil, salt and pepper. Zest the lemon over the bowl, reserving the rest of the lemon for serving. Whisk until smooth.
- Add the chicken thighs, toss to coat, then cover and refrigerate for at least 3 hours, or up to 24. Remove chicken from the refrigerator 30 minutes before cooking.
- If using a grill, clean and oil the grates. Set the grill to medium-high or heat a grill pan slicked with olive oil on the stovetop over medium-high. Grill the chicken for 6 to 8 minutes on each side (depending on the thickness of the thighs), covering the grill halfway through if necessary to retain heat, until cooked through.
- Transfer the chicken thighs to a platter and squeeze half the lemon over them. Sprinkle with salt, pepper and parsley, and serve with lemon wedges on the side if desired.
More about "chicken yogurt marinade great for freezing food"
THE BEST GREEK CHICKEN MARINADE RECIPE
From foodiecrush.com
3-INGREDIENT YOGURT MARINADE CHICKEN RECIPE (GRILLED) …
From thekitchn.com
WHY GREEK YOGURT MAKES A GREAT CHICKEN MARINADE | KITCHN
From thekitchn.com
15 YOGURT-MARINATED CHICKEN RECIPES
From allrecipes.com
YOGURT MARINATED CHICKEN - COOKING CLASSY
From cookingclassy.com
5 CHICKEN MARINADES (FREEZER-FRIENDLY) - LEXI'S CLEAN …
From lexiscleankitchen.com
7 MARINADES FOR CHICKEN BREASTS (EASY & FREEZER-FRIENDLY) …
From thrivinghomeblog.com
5 EASY CHICKEN MARINADES THAT ARE GREAT FOR MEAL PREP
From foodnetwork.com
GRILLED CHICKEN WITH YOGURT MARINADE RECIPE - FOOD
From foodandwine.com
FOOD SAFETY - CAN I SAFELY FREEZE MY YOGURT MARINATED …
From cooking.stackexchange.com
Reviews 1
YOGURT MARINATED CHICKEN - FEELGOODFOODIE
From feelgoodfoodie.net
Ratings 136Category EntreeCuisine American, GreekTotal Time 1 hr
CAN I FREEZE CHICKEN IN YOGURT MARINADE RECIPES - CHICKEN BREAST
From recipehomemade.com
GREEK YOGURT CHICKEN MARINADE WITH LEMON AND GARLIC
From foolproofliving.com
BEST SUMAC CHICKEN BREAST RECIPE - HOW TO MAKE YOGURT …
From food52.com
CURRY CHICKEN MARINADE - BAKE IT WITH LOVE
From bakeitwithlove.com
WHY YOU SHOULD MARINATE CHICKEN BREASTS IN YOGURT - FOOD52
From food52.com
A BRIGHT CORONATION CHICKEN SALAD AND A NO-SLUMP QUICHE CRUST
From nytimes.com
YUMMY YOGURT MARINATED CHICKEN RECIPE - FOOD.COM
From food.com
MARINATED AIR FRYER GREEK YOGURT CHICKEN - MOMMA FIT LYNDSEY
From mommafitlyndsey.com
GREEK YOGURT CHICKEN MARINADE - REAL FOOD WHOLE LIFE
From realfoodwholelife.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love