Marinated Chicken Breasts Food

SIMPLE MARINATED CHICKEN BREASTS

Steps:

• In a bowl, combine the first seven ingredients; remove 3/4 cup for basting; cover and refrigerate. In a large resealable plastic bag, place the chicken and remaining marinade. Seal bag and turn to coat, refrigerate for 4 hours or overnight., Drain and discard marinade. Grill chicken covered, over medium heat for 3 minutes on each side. Baste with reserved marinade. Grill 3-4 minutes longer on each side or until juices run clear, basting several times.

TENDER MARINATED CHICKEN BREASTS

Steps:

• In a large resealable plastic bag, combine the soda, soy sauce, oil, garlic powder and horseradish; add chicken. Seal the bag and turn to coat. Refrigerate overnight., Drain and discard marinade. Grill chicken, uncovered, over medium heat for 6-7 minutes on each side or until juices run clear.

PERFECT MARINATED CHICKEN BREASTS

Steps:

• Whisk lemon-lime soda, olive oil, soy sauce, and garlic powder in a bowl and pour into a resealable plastic bag. Add chicken breasts, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator overnight.
• Preheat grill for medium heat and lightly oil the grate.
• Remove chicken from marinade and discard used marinade. Cook chicken breasts on preheated grill until no longer pink in the center and the juices run clear, 7 to 8 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

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!

MARINATED GRILLED CHICKEN BREAST

Steps:

• In a medium bowl, whisk in oil, soy sauce , garlic , Worcestershire sauce, lemon juice, honey, mustard , cayenne pepper , creole seasoning and ground pepper.
• Throw in parsley and green onions- continue stirring until fully combined.
• Drench the chicken in marinate, then seal bowl or place in a ziplock bag, and refrigerate for at least 2 hours - preferably overnight.
• When ready to grill. Using a tong, remove chicken from the sauce and discard any excess marinate.
• Preheat grill to medium- high heat.
• Place chicken on the grill and grill for about 4-5 minutes on each side, until you have a nice char - you may need to turn the chicken occasionally on each side until it is cooked all the way. Do this in batches if you have a small grill. Do not overcook chicken. Remove from grill (or grill pan).
• Let it rest for 5 minutes, then serve immediately.

THE BEST CHICKEN MARINADE

Steps:

• Combine all marinade ingredients in a small bowl or a freezer bag.
• Add chicken and marinate at least 1 hour or up to 6 hours.
• Grill, bake, or broil as desired.

BEST CHICKEN MARINADE

Steps:

• Choose a chicken marinade flavor and place all ingredients (minus the chicken breast) into a medium bowl and whisk to combine.
• Place chicken breast into a glass container or gallon-size bag. Then, pour the marinade on top of the chicken, making sure it is covered.
• Let chicken marinate in the refrigerator for at least 30 minutes or for up to 6 hours.

MARINATED CHICKEN BREASTS

Steps:

• Combine all the ingredients, except the chicken, in a saucepan and cook over medium heat just until well blended.
• Remove from heat and pour over chicken.
• Marinate and refrigerate for at least 2 hours.
• Preheat oven to 350 degrees.
• Bake chicken in marinade, uncovered, for 35-40 minutes, basting occasionally.
• Serve warm or chilled.

EASY MARINATED GRILLED CHICKEN TENDERS

Steps:

• Gather the ingredients.
• In a large, nonreactive bowl or resealable food storage bag, combine the chicken tenders with the creamy Caesar salad dressing, garlic powder (if using), basil, onion, and pepper. Seal or cover and refrigerate the chicken for 1 to 2 hours.
• Preheat the grill or broiler. (If broiling, position the rack about 4 inches from the heat source.) Oil the grill grate or rack of the broiler pan.
• Grill or broil the chicken tenders for about 5 to 8 minutes on each side, or until nicely browned and thoroughly cooked.
• Serve and enjoy.

AIR FRYER CHICKEN BREAST (MARINATED, NO BREADING)

Steps:

• In a medium bowl, add all ingredients except chicken. Whisk to combine. Add chicken breasts and coat in the marinade. Marinate for at-least 20 minutes (up-to overnight).
• When ready to cook, preheat air fryer for 3 minutes at 375 degrees Fahrenheit.
• Place all marinated chicken breasts on the air fryer rack, place air fryer basket into the air fryer chamber. Set fryer to air fry at 375 degrees for 12 minutes. After first 5 minutes, pause fryer, flip chicken with a tong. Start fryer again and continue cooking until chicken is cooked through.
• Once chicken is cooked, transfer to serving plates. Garnish with fresh chopped parsley. Serve green beans (if cooked) on the side.

MARINATED CHICKEN BREASTS

Steps:

• Put the vinegar, herbs, mustard, powders if using and oil in a large re-sealable plastic bag. Close the bag and shake to combine all the ingredients. Open the bag, drop in the chicken breast in the bag. Close and shake the bag to coat evenly. Freeze for up to 2 weeks.
• Thaw in the refrigerator overnight, under cold, running water, or in the microwave at 30 percent power for 1 minute at a time.
• Heat a grill or grill pan. When the grill is hot, place the chicken on the grill and cook for about 4 minutes per side, or until cooked through. You can also bake the thawed chicken in a 375 degree F oven for 15 minutes, or until cooked through.

ITALIAN-STYLE GARLIC MARINATED CHICKEN BREASTS

Steps:

• In a bowl, combine all garlic marinade ingredients. Set aside.in a frying pan, heat oil; add breasts; cook about 6 minutes on each side; brush with garlic marinade while cooking. Serve.

MARINATED CHICKEN BREASTS

Steps:

• In large resealable plastic bag, combine the soda, soy sauce, oil, garlic powder and horseradish.
• Add chicken.
• Seal the bag and turn to coat.
• Refrigerate overnight.
• Drain and discard marinade.
• Grill chicken over medium-heat for 6-7 minutes on each side or until juices run clear.

CHICKEN BREAST MARINATED IN CITRUS JUICE

Steps:

• Mix the olive oil, citrus juice and parsley in a glass bowl.Add the chicken, cover and marinate in the refrigerator for 30 minutes.Drain the chicken.Preheat the barbecue to medium heat.Brush a sheet of parchment paper with oil and place chicken on top.Add the tomatoes, onion, mushrooms, chicken broth concentrateand rosemary.Seal the papillotes, place on a sheet of aluminum foil and cookfor 10 to 15 minutes.Let stand for 2 minutes before serving.

GRILLED MARINATED CHICKEN BREAST WITH YOGURT AND ASIAN SPICES

Steps:

• In a non-reactive bowl (plastic or glass), combine the yogurt with all the remaining ingredients.
• Stir until well blended. Add chicken breasts, cover and refrigerate. Marinate for at least 3 hours, or overnight for a richer flavour.
• Pre-heat broiler grill, grill pan, or outdoor grill.
• Remove the chicken from the marinade and set aside.
• Make the sauce. Heat the olive oil in a medium saucepan over moderate heat.
• Sauté the garlic, onion and cucumbers until softened, about 5 minutes.
• Stir in the curry, cumin and cayenne. Add the tomatoes and simmer until juicy, about 10 minutes.
• Add ½ cup (125 mL) of the marinade to the tomato sauce. Bring to a boil, lower heat, and simmer 1 minute.
• Purée the sauce in a blender or food processor. Strain through a sieve into a saucepan and season with ½ tsp (2.5 mL) of salt. Keep the sauce warm.
• Cook the chicken breasts over a hot grill or a preheated broiler until a thermometer inserted into the thickest part of the chicken reads 165°F (74°C).
• Transfer the chicken breasts to a platter and serve with warm sauce.