Crazy Chicken Marinade Grilled Chicken Food

GRILLED CHICKEN MARINADE

Steps:

• Whisk vinegar, soy sauce, olive oil, parsley, basil, oregano, garlic powder, and black pepper together in a bowl and pour into a resealable plastic bag. Add chicken, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator, at least 4 hours.
• Preheat grill for medium-low heat and lightly oil the grate. Drain and discard marinade.
• Grill chicken on the preheated grill until no longer pink in the center, 4 to 5 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

MAKE-ME-CRAZY GRILL MARINADE

Steps:

• Combine all the ingredients in a blender and blend well.

GRILLED CHICKEN MARINADE

Steps:

• For the marinade: Combine the olive oil, soy sauce, garlic, brown sugar, lemon juice, dijon mustard, thyme, salt, and black pepper in a pint-sized mason jar. Cover and shake well to combine. Use immediately or store in the refrigerator for up to 4 days before use.
• For the grilled chicken: Place the chicken in a zip-up gallon bag. Add all of the marinade, seal the bag, and refrigerate for 30 minutes (or up to 4 hours).
• Meanwhile, pre-heat one side of the grill to medium heat, around 350°, and leave the other side unlit. Oil the grill grates well.
• Remove the chicken from the marinade and pat dry with paper towels. Discard the remaining marinade. Place the chicken skin-side down over the lit side of the grill. Cover and cook until grill marks appear and the chicken easily releases, 6 to 8 minutes.
• Flip the chicken and transfer it to the unlit side of the grill. Cover and cook until the internal temperature reads 165˚, 35 to 45 minutes more (depending on the size of your chicken pieces). Let rest for 5 minutes, then serve immediately.

GRILLED CRAZY CHICKEN

Steps:

• In a blender, combine the water, salt, pepper, garlic and food coloring.
• Blend on high speed for about 15 seconds.
• Add the pineapple juice and the lime juice to the marinade and blend for another 5 seconds.
• Pour the marinade into a bowl and let the chicken marinate for 45 minutes.
• Turn the chicken over and let it soak for another 30 minutes.
• Fire up the barbie (that means heat up the grill, not aim a flame-thrower at your daughter's prized doll).
• Broil the chicken on the open grill for about 45 minutes to 1 hour, until the skin is a nice golden brown and crispy.
• Make sure the flames don't scorch the chicken, or you are going to get black skin and raw chicken.
• If using a gas grill, lower the heat if necessary and be patient, that chicken need slow cooking.
• If you are using a charcoal grill, you can spray a little water on the charcoal to keep the flames at bay.
• Turn the chicken often as it cooks.
• Cut the chicken into 8 pieces.
• Make sure to cut the breast in half and the thighs from the legs.

GRILLED CHICKEN WITH AN ALL-PURPOSE MARINADE

Steps:

• Puree shallots, onions, garlic, cilantro, parsley, bay leaves, peppercorns, and oregano with the white vinegar. Add oil, but do not puree, just mix. Season, to taste, with salt. Pour over chicken and marinate overnight in the refrigerator. Grill for approximately 8 minutes on each side.

PATRICK'S SECRET CHICKEN MARINADE (FOR GRILLING)

Steps:

• Run all ingredients through a food processor or blender until it is liquified.
• Poke the chicken parts, 4-5 times each with a fork and lay it in a casserole dish.
• Pour the marinade over the chicken, cover with cling wrap, and allow to marinate for 8-12 hours, turning it at least one time.
• When the chicken is first put on the grill, you can pour some marinade over it, but not within 20 minutes of the chicken coming off the grill.
• NOTE: This marinade also works well for raw shrimp that you plan to grill.