Marinated Chicken Food

HOW TO MARINATE CHICKEN: FLAVORFUL RECIPES AND COOKING TIPS

Steps:

• Blend all of your marinade ingredients to get a thick liquid. It's hard for the flavor of chunky ingredients to penetrate meat, so it's important to blend them into a liquid marinade. If you don't have a blender, put all of the ingredients for your marinade into a food processor and combine them until they're smooth. If your marinade recipe only calls for liquid ingredients and dry seasonings, feel free to skip the blender. Put all of the ingredients into a jar with a tight-fitting lid and shake until the marinade is combined.
• Customize your marinade if you want to adjust the flavors. The beauty of marinades is that you can substitute many ingredients as long as they serve the same purpose. For instance, if you don't want to use lemon juice, choose another acidic ingredient like vinegar or lime juice. Here are some categories of marinade ingredients that are easy to swap for one another: Acidic ingredients: citrus juice of any kind (lemon, lime, grapefruit, orange), vinegar (white wine, red wine, apple cider, balsamic) Oils: olive oil, grapeseed oil, toasted sesame oil, avocado oil Sweeteners: brown sugar, molasses, maple syrup, honey, jam, ketchup, soda Seasonings: herb mixes, miso paste, Worcestershire sauce, garlic, ginger, shallots
• Use the marinade immediately or store it in the fridge for up to 1 week. If you want to get a little prep work out of the way but you're not ready to marinate the chicken, you can make the marinade up to 1 week in advance!If you want to baste the meat with marinade as it cooks, set aside a small bowl to use during cooking. For long-term storage, put the marinade into a freezer-safe container and freeze it for up to 3 months. Don't forget to label it or you may not remember what you're looking at!

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.

MARINATED BAKED CHICKEN

Steps:

• In a measuring cup, combine salad dressing and soy sauce. Pour 3/4 cup into a large resealable plastic bag; add chicken. Seal the bag and turn to coat; refrigerate for 4 hours or overnight, turning several times. Refrigerate remaining marinade for basting., Drain chicken discarding marinade. Place chicken, skin side up, on a rack in a roasting pan. Sprinkle with onion salt and garlic salt. Bake, uncovered, at 350° for 45-60 minutes or until a thermometer reads 170°, brushing occasionally with reserved marinade. Garnish platter with kale and apple rings if desired.

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).

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.

CHICKEN MARINADE

Steps:

• In a small bowl, whisk together the lemon juice, mustard, 1 teaspoon salt and 1/2 teaspoon pepper. While whisking, slowly add the olive oil until the vinaigrette is emulsified. Set aside.
• Place the chicken breasts in a baking dish large enough to hold them in a single layer and sprinkle generously with salt and pepper on both sides. Pour half the marinade over the chicken, reserving the other half to use later. Allow the chicken to marinade for at least two hours in the refrigerator.
• Preheat the oven to 350 degrees F.
• Roast the chicken for 35 to 40 minutes, or until cooked through. Remove the chicken from the oven and pour the remaining marinade over the top of the chicken. Cover the dish with aluminium foil and allow to rest for 10 minutes.

MARINATED ROAST CHICKEN

Steps:

• Puree all marinade ingedients in blender or food processor.
• Put chicken in large ziplocs and pour marinade over.
• Refrigerate for 24 hours, turning once or twice.
• Roast on rack in oven at 350 degrees for 45-50 minutes or until chicken is done and skin is crisp.
• Cool slightly and freeze in ziplocs.
• Remove as many as you need at a time.
• These can be reheated from frozen state in the microwave (1 minute, turn, 1 minute-- for two pieces), or thaw overnight and reheat in oven.

MARINATED OVEN BAKED CHICKEN THIGHS

Steps:

• Season chicken thighs with salt and pepper.
• Combine paprika, thyme, basil, and rosemary in a small mixing bowl; rub the prepared seasoning around each chicken thigh.
• Transfer chicken thighs to a 9x13 baking dish. Set aside.
• In a small mixing bowl combine soy sauce, maple syrup, Worcestershire sauce,
• olive oil, vinegar, and garlic; mix until thoroughly incorporated.
• Pour marinade over chicken thighs.
• Cover the chicken thighs and set in the fridge for 1 hour, or up to 8 hours.
• Preheat oven to 425°F.
• Remove chicken from fridge and let stand on the counter while oven preheats.
• Remove the cover and bake chicken for 35 minutes, or until internal temperature
• reaches 165°F Half way through cooking, baste the chicken with the liquid.
• Turn on the broiler and continue to cook for 3 to 4 more minutes, or until golden brown on top.
• Remove from oven and let stand 5 minutes on the counter.
• Serve chicken with the pan sauce and garnish with green onions.

15-MINUTE MARINATED CHICKEN

Steps:

• In a shallow dish, combine the first five ingredients; add chicken and turn to coat. Marinate at room temperature for 15 minutes or refrigerate up to 4 hours. , Drain and discard marinade. Grill, uncovered, over medium heat, for 8-12 minutes, turning once, or until a thermometer reads 170°.

CHICKEN MARINADE

Steps:

• Put all of the ingredients except the oil in a small food processor and blitz until very finely chopped. Alternatively, chop up all the herbs and garlic with a knife then stir in the vinegar. Add the oil, stir and season well with salt and pepper.
• This is enough for 500g of chicken (breast or thigh meat). Coat the raw chicken in the marinade and leave in the mixture, covered in the fridge, for 1-2 hours before grilling or barbecuing.

MARINATED CHICKEN

Steps:

• Combine soy sauce, wine, lemon juice, oil, italian seasoning, ginger, garlic, onion powder, and black pepper in a large, resealable plastic bag.
• Place chicken in the bag, and seal.
• Marinate in the refrigerator for at least 3 hours, or overnight.
• Preheat an outdoor grill for medium-hot heat,.
• Thread the chicken on skewers, and set aside.
• Pour marinade into a small saucepan, and bring to a boil over a high heat.
• Lightly oil grill grate.
• Cook chicken on the prepared grill for approximately 8 minutes per side, basting with the sauce several times.
• Chicken is done when juices run clear.