Easy Grilled Chicken Marinade Food

EASY GRILLED CHICKEN MARINADE

Steps:

• In a deep mixing bowl, add oil, soy sauce, lemon juice, honey, vinegar, ginger, garlic, black pepper, thyme, oregano, paprika, red chili flakes and additional salt (optional).
• Mix everything together.
• Place chicken breasts in the bowl and mix them in the marinade thoroughly.
• Cover bowl tightly with saran wrap and marinate in the fridge for a minimum of 30 minutes up to maximum of 24 hours.
• When you are ready to grill or bake, use tongs to remove chicken pieces from marinade and place it on a hot grill. Grill each side for 6-7 minutes or until the chicken is fully cooked through.
• While grilling, baste the chicken with reserved marinade a few times.
• Remove chicken breasts from grill and place them on a serving dish. Garnish with chopped parsley, cilantro or basil.
• Let the chicken rest for 5 mins and then enjoy!

MEXICAN CHICKEN MARINADE

Steps:

• Place the chicken breasts in a large ziplock bag. In a small bowl, whisk together the olive oil, lime juice, garlic, cilantro, chili powder, cumin, salt, and pepper.
• Pour the marinade over the chicken and seal the bag, squeezing out all the air.
• Move the chicken around in the marinade until it is all evenly coated.
• Refrigerate and let it marinate for at least 30 minutes and up to 4 hours (see note).
• You can freeze the chicken in the marinade immediately and let it marinate as it defrosts, or marinate and cook it immediately.
• Either grill the chicken for 6-8 per side, pan fry for 6-8 minutes per side over medium heat, or bake at 375 degrees F for 20-30 minutes, or until an internal temperature of 165 degrees F has been reached.
• Let the chicken rest, tented with foil, for 5 minutes before serving.

EASY GRILLED LEMON CHICKEN

Steps:

• In a small bowl, combine the first nine ingredients. Pour 1/3 cup marinade into a large resealable plastic bag; add the chicken. Seal bag and turn to coat; refrigerate for up to 1 hour. Cover and refrigerate remaining marinade. , Drain and discard marinade. Grill chicken, covered, over medium heat for 5-8 minutes on each side or until a thermometer reads 170°, basting occasionally with reserved marinade.

EASY GRILLED CHICKEN MARINADE

Steps:

• Mix vinegar, water, salt, and Worcestershire sauce in a half-gallon pitcher until well blended.

EASY GRILLED CHICKEN WITH BEER MARINADE

Steps:

• Mix two pouches of dry rub mix with 1½ cups of beer in a small bowl.
• Set aside half of the marinade for brushing while grilling.
• Marinate chicken in a separate large bowl or resealable plastic bag with the other half of the marinade mixture for 30 minutes if you're in a hurry, or a couple of hours if you have time. Discard marinade once you remove the chicken.
• Grill chicken over direct, medium heat for 6 to 8 minutes on each side. Brush each side of the chicken with the marinade during grilling. The internal temperature should reach 165°F on a meat thermometer inserted into the thickest part of the chicken.

MOJO GRILLED CHICKEN RECIPE

Steps:

• In a ziploc bag or a large mixing bowl combine orange juice, olive oil, cilantro, garlic, and salt; whisk to combine.
• Remove ¼ cup of the marinade and reserve for later. Keep covered and refrigerated until ready to use.
• Add chicken to the marinade in the bag and coat it all around. Seal and marinate for 1 to 2 hours, and up to 24 hours in the fridge.
• Heat outdoor grill to MEDIUM-HIGH Heat. Oil the grill grates with vegetable oil or canola oil.
• Add chicken to the hot and greased grill grates.Grill for 5 minutes, or until chicken is golden brown on the bottom; flip and continue to cook for 5 to 6 more minutes, or until cooked through. The thicker the chicken, the longer it will take to cook through. Chicken is cooked through when internal temperature registers at 165˚F.
• Transfer chicken to a platter and garnish with reserved marinade.Serve chicken with black beans, guacamole, and lime wedges.

5 EASY CHICKEN MARINADE RECIPES

Steps:

• Combine marinade ingredients in a bowl and stir.
• Pick flat container, baking dish or reusable silicone bag so chicken can lay flat for maximum flavor penetration.
• Place chicken in a container, pour marinade over and mix to coat well.
• Marinating time is anywhere from 30 minutes to 24 hours. Longer marinating time means more flavor but I wouldn't marinate past 24 hours because acid will cause flesh to break down.
• When ready to cook, remove chicken from marinade and cook as per recipes.

EASY GRILLED CHICKEN BREASTS

Steps:

• Place the chicken between two sheets of plastic wrap and pound the thicker parts with a rolling pin or meat tenderizer until the thickness is about even, then place all the ingredients into a bowl or large ziplock bag together and let marinate for 60 minutes.
• Heat your grill to medium high (you can use a grill pan inside if you prefer) and oil the grate with a paper towel.
• Grill the chicken for 4-5 minutes on each side then let rest for 5 minutes before serving.

EASY GRILLED GOCHUJANG CHICKEN

Steps:

• Whisk together gochujang, oil, soy sauce, honey, lemon juice and crushed garlic.
• Pour 3/4 of the marinade/glaze over the chicken and rub in, making sure every piece is coated. Set the remaining marinade aside for grilling.
• Cover and allow to marinate for at least 30 minutes but up to 24 hours in the fridge.
• Grill the chicken over medium heat, brushing with the remaining marinade, until golden, caramelized and cooked through. Remove from the heat and allow to rest for 5 minutes.
• Scatter the grilled chicken with sesame seeds and chopped spring/green onion and serve.

KITTENCAL'S EASY MARINADE FOR GRILLED CHICKEN

Steps:

• In a large bowl mix all ingredients together until well blended.
• Add in chicken pieces, cover and refrigerate for 6-8 hours.
• When ready to grill, remove the chicken from the marinade and pat dry with paper towels.
• Season the chicken with seasoning salt and pepper, then grill.
• There is enough marinade for up to 10 pieces of chicken.
• Delicious!

EASY GRILLED CHICKEN DRUMSTICKS RECIPE

Steps:

• Mince garlic and add all ingredients except for chicken to a plastic zip-topped bag.
• Add chicken to bag and marinate for at least 20 minutes, or overnight. Flip bag to distribute marinade occasionally.
• Remove chicken from refrigerator and preheat grill to medium high, about 375 degrees.
• Place chicken legs on hot grill and cook for 20 minutes, flip over and cook for another 10-15 minutes or until chicken reaches an internal temperature of 185 degrees. (See note below.)
• Let rest for at least 5-10 minutes and dig in!

CHICKEN MARINADE

Steps:

• If making chicken breasts, place them on a cutting board, cover with plastic wrap, and with a meat mallet or rolling pin, pound into an even thickness. (If using tenders or thighs, you can skip the pounding).
• With a fork, poke holes all over the chicken (this will allow the marinade to absorb).
• In a large ziptop bag, combine the garlic, lemon zest and juice, olive oil, soy sauce, Worcestershire sauce, thyme, oregano, salt, and pepper.
• Add the chicken. Seal the bag, removing as much excess air as possible.
• "Squish" the bag to coat the chicken, then place the bag on a plate or inside a shallow baking dish to guard against leaks.
• Marinate the chicken at room temperature for 15 to 30 minutes (the longer the better), or refrigerate for up to 12 hours (I find about 5 to 6 hours is ideal-since this is a small amount of lemon juice, you can push to 24 hours if absolutely necessary). Do not let marinade for longer, or the meat will start to break down. Let the chicken stand at room temperature for 15 minutes prior to cooking.
• When ready to cook: Preheat your grill to medium high (425 to 450 degrees F) or preheat your oven to 425 degrees F. Remove the chicken from the marinade, shaking off any excess.
• To grill: cook chicken over high heat until charred in spots and the internal temperature reaches 160 to 165 degrees F on an instant read thermometer, flipping halfway through, about 8 to 12 minutes total for breasts or thighs or 4 to 8 minutes for tenders. Do not overcook!
• To bake: Arrange the chicken in a single layer in a foil- or parchment-lined baking dish large enough to hold it comfortably without the chicken touching. Bake the chicken until it reaches 160 F to 165 degrees F on an instant read thermometer inserted at the thickest part. Don't overcook! For breasts you will need about 14 to 16 minutes (for small/medium breasts that are about 6 to 7 ounces), 16 to 20 minutes (for medium/large breasts that are 8 to 10 ounces), or 20 to 25 minutes (for larger breasts). Bake thighs or tenders for 15 to 20 minutes.
• Remove the chicken to a plate and cover. Let rest for at least 5 minutes. Serve!

EXTREMELY EASY MARINATED GRILLED CHICKEN BREASTS

Steps:

• In a shallow dish, combine the first five ingredients.
• Add chicken and toss to coat evenly.
• Marinate for five minutes.
• Grill. (the usual 6-7 minutes per side).
• Remove from heat and let rest for 2-3 minutes.

TANDOORI CHICKEN MARINADE RECIPE

Steps:

• Place all marinade ingredients in a large sealable plastic bag. Mix to combine.
• Add the chicken breasts to the bag and toss gently to coat them in the marinade. Seal the bag.
• Place the bag of marinade and chicken in the refrigerator for at least 1 hour and up to 8 hours.
• When ready to cook, heat the grill to medium-high heat.
• Once hot, place the chicken breasts on the grill. Cook for 6-8 minutes, flip, and cook for another 6-8 minutes until the chicken is slightly charred on the edges and cooked through (165°F internal temperature). Serve and enjoy.