MESQUITE CHICKEN MARINADE
This mesquite chicken marinade is freezer friendly and packs a smokey punch that will brighten up any chicken meal! This marinade is perfect for grilling, baking, or sauteeing your chicken!
Provided by Kelli Shallal MPH RD
Number Of Ingredients 6
Steps:
- Add oil, mesquite seasoning, lemon juice, salt, and water to a ziplock bag. Close the bag and shake/mix contents.
- Add chicken to bag and reseal. Allow chicken to sit in the marinade for a minimum of 30 minutes, ideally 24 hours.
- Remove chicken from marinade and cook using the desired method. We grilled ours because the smokey flavor of the grill perfectly compliments the flavors in the marinade. Make sure chicken reaches an internal temperature of 165F.
Nutrition Facts : ServingSize 26 g, Calories 258 kcal, Carbohydrate 2 g, Protein 24 g, Fat 17 g, SaturatedFat 2 g, Cholesterol 73 mg, Sodium 280 mg, Fiber 1 g, Sugar 1 g
MESQUITE GRILLED CHICKEN
Provided by Jodi
Time 39m
Number Of Ingredients 10
Steps:
- In a small bowl or pyrex measuring cup, whisk together the olive oil, vinegar, brown sugar, liquid smoke, Worcestershire sauce, garlic, lemon zest and juice, salt and pepper.
- Place the chicken in a large Ziploc bag and pour the marinade in. Seal the bag and squish the chicken and marinade around. Let it marinate in the fridge for 2 hours or up to 24 hours (the longer the better)
- Remove the chicken from the marinade and grill for 6 to 7 minutes per side or until chicken is cooked through.
- Remove from the grill and put on a plate and cover it with foil for about 5 to 6 minutes.
- Slice it up and enjoy it.
MESQUITE GRILLED CHICKEN MARINADE
This simple and easy recipe for Mesquite Grilled Chicken Marinade is the perfect recipe for summer. Great for smoky-flavored chicken breasts or thighs.
Provided by My Farmhouse Table
Categories Main Course
Time 8h20m
Number Of Ingredients 9
Steps:
- In a small bowl, whisk together the olive oil, apple cider vinegar, brown sugar, salt, pepper, garlic powder, liquid smoke, and Worcestershire sauce.
- Place chicken in a large Ziploc bag. Pour marinade over the top of chicken. Seal and marinade a minimum 2 hours or overnight.
- Once done marinating, grill the chicken until cooked, flipping halfway through. (Be careful. Since there is quite a bit of sugar in the marinade, watch closely so the chicken does not burn.)
GRILLED CHICKEN MARINADE
Keep this grilled chicken marinade on hand for easy weeknight cooking. You'll get juicy chicken every time so you never have to worry about dry chicken again!
Categories Barbeque easy chicken Father's Day Fourth of July tailgate grilled main dish poultry
Time 1h10m
Yield 6-8 servings
Number Of Ingredients 12
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.
PERFECT GRILLED CHICKEN
Provided by Ree Drummond : Food Network
Categories main-dish
Time 8h50m
Yield 24 servings
Number Of Ingredients 8
Steps:
- Mix together the olive oil, honey, mustard, salt, thyme, oregano and lemon juice in a large shallow container.
- Pound the chicken breasts to uniform thickness and add them to the marinade. Cover and marinate in the fridge for at least 8 hours.
- Heat a grill pan over medium-high heat. Grill the chicken in batches until golden brown on the first side, 4 to 5 minutes. Flip and cook until golden brown on the other side and cooked all the way through, another 4 to 5 minutes. Let the chicken cool.
- Transfer the chicken to freezer bags individually and in pairs, so it's easy to defrost the exact amount you need.
DRUNKEN CHICKEN MARINADE
Hi, it's been a very long time since the last time I posted to r.f.r, but I couldn't resist sending this when I saw the drunken chicken thread, This is a relatively new favorite of mine I created - I like it best for hickory or mesquite grilled chicken - but I think it works well for beef too...
Provided by Tracey Claybon
Categories Weeknight
Time 1h55m
Yield 1 serving(s)
Number Of Ingredients 4
Steps:
- Optional add-ins: garlic - I use powdered for the intensity- but crushed cloves of garlic will also be good...
- splash of cayenne pepper sauce Rotel chiles and tomatoes A-1 sweet and tangy sauce Sriracha (or any flavor Vietnamese-style) chili sauce Substitution: Vodka or honey mead for Cider...
- ---- Combine all ingredients and pour over meat to be marinated.
- The estimated amount above marinates about 2 1/2 to 3 lbs of chicken.
- Marinate in tightly sealed dish at minimum for about 1 1/2 hours (for mild intoxication;) I marinated overnight and had wonderful results.
- I hope you enjoy it
Nutrition Facts : Calories 222, Fat 4.9, SaturatedFat 2.4, Sodium 4767.7, Carbohydrate 42.4, Fiber 20.7, Sugar 2.1, Protein 15.4
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