Poultry Essentials Speedy Chicken Marinade Food

CHICKEN SPIEDIES (MARINATED CHICKEN ON A BUN)

Steps:

• In a blender, combine the oil, lemon juice, vinegar, garlic, mint, dill, salt, soy sauce, garlic powder, black pepper, oregano, red pepper flakes, and cardamom and puree until smooth and emulsified.
• Put the chicken in a large mixing bowl and pour the marinade over it, reserving about 1⁄2 cup marinade in a small bowl, and covering and refrigerating it. Mix the chicken well with the marinade, cover, and refrigerate for at least 4 hours or up to 24. The acidic marinade will start to break down the chicken, so if a more tender texture bothers you, marinate for 4 to 5 hours. I, however, am a fan of that texture and think an aggressively long, 24-hour marinade gives the chicken that much more flavor.
• Heat a grill until it is so hot you (almost) can't look directly at it. Skewer the chicken; you can make a giant skewer to save space or lots of little ones for easier turning. Cook the skewered chicken, turning three times, until nicely charred, 5 to 7 minutes on each of the four sides. Let the chicken rest for 10 minutes, then take it off the skewers.
• To serve on the rolls, top with whichever of the following makes you the happiest: lettuce, tomatoes, onion, reserved marinade, pepperoncini, olives. Or don't use any toppings, as it's meant to be eaten, in my book (which this literally is).

POULTRY ESSENTIALS: SPEEDY CHICKEN MARINADE

Steps:

• 1. PREP/PREPARE
• 2. A Thirty Minute Brine? The trick to the short brine time is the use of the lemon juice. Lemon juice is an acid, and those quick 30 minutes will tenderize the chicken, and allow those spices to infuse themselves. However, no more than THIRTY minutes. After that, the chicken will begin to get mushy, and we HATE it when that happens.
• 3. This marinade calls for fresh ingredients. If you do not use freshly chopped oregano, and freshly minced garlic, you will not get the awesome flavors this marinade was designed to deliver.
• 4. I tried this marinade on chicken breasts and chicken thighs, bone-in, or bone-out. However, because you are attempting get the marinade into the chicken, the chicken must be skinless.
• 5. Gather your ingredients (mise en place).
• 6. Add all of the ingredients in a bowl, and whisk together.
• 7. Add the chicken, cover, and place in the refrigerator for 30 minutes. Set a timer.
• 8. Chef's Note: Because brining uses salt, remember to reduce the salt that is called for in the recipe you are using.
• 9. PLATE/PRESENT
• 10. Remove from the fridge, pat dry, and cook as you would for any chicken recipe. Enjoy.
• 11. Keep the faith, and keep cooking.

POULTRY ESSENTIALS: EASY CHICKEN, TATERS, VEGGIES

Steps:

• PREP/PREPARE
• You will need a full or half, rimmed sheet pan to make this recipe, and some parchment paper will help with cleanup.
• The spices used in this recipe keep things simple, yet flavorful. Feel free to add, any additional spices that suit your fancy.
• If you wish, you can make more of the marinade and reserve some for after the chicken comes out of the oven, then drizzle it over the chicken and veggies before serving. Yummy.
• Chicken Thighs worked best, and so would legs; however, if you choose breasts, be careful and do not overcook them or they will be dry.
• Gather your ingredients (mise en place).
• Whisk the marinade ingredients together in a bowl.
• Add the chicken thighs, toss with the marinade, then cover and place in the fridge for 2 - 3 hours.
• I am using a Ziploc bag for the marinading, however, keeping them in the bowl and covering with a piece of clingwrap would do just fine.
• Place a rack in the upper position and preheat the oven to 380f/195c.
• Remove the chicken from the marinade and sprinkle with a bit of salt and pepper.
• Add the chicken to the parchment-lined sheet pan, then toss the veggies in a bit of oil, salt, and pepper, and add to the pan.
• Place in the preheated oven and bake until the chicken starts turning golden and the veggies are cooked, about 30 - 40 minutes.
• To get the chicken skin even crisper, turn on the broiler function 1 - 2 minutes before the chicken is finished. But keep an eye on it because the broiler can turn golden brown to blackened quicker than you can say: Oops.
• PLATE/PRESENT
• Place a piece of the chicken on a plate; along with a portion of the veggies, then serve while nice and hot. Enjoy.
• Keep the faith, and keep cooking.

GRILLED CHICKEN SPIEDIES

Steps:

• Combine vinegar, olive oil, lemon juice, mint, garlic, sugar, oregano, basil, salt, red pepper flakes, and black pepper in a blender. Puree until liquefied, about 30 seconds.
• Place chicken thighs in a large resealable plastic bag, pour in marinade and massage to coat. Squeeze out excess air and seal the bag. Marinate in the refrigerator for 24 hours, turning occasionally.
• Preheat an outdoor grill for high heat and lightly oil the grate.
• Remove chicken and place on the skewers. Season with salt. Pour the marinade into a small saucepan. Bring to a simmer and cook until reduced slightly, about 2 minutes.
• Place skewers on the preheated grill and cook for 5 to 6 minutes, turn and cook until the chicken is no longer pink in the center and the juices run clear, 5 to 6 more minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove from grill and rest the meat for a few minutes.
• Toast hoagie rolls and spread each with some of the reserved marinade. Place a skewer on each roll and carefully remove the skewer, leaving the chicken in the bun.

SPEEDY CHICKEN MARINADE

Steps:

• In a large resealable plastic bag, combine the dressing mix, red wine vinegar and soy sauce. Add chicken breasts. Seal and refrigerate for several hours. , Remove chicken from the marinade and grill over medium-hot heat for 5-6 minutes on each side or until chicken juices run clear.

APPETIZER ESSENTIALS: SPICY CHICKEN TENDERS

Steps:

• PREP/PREPARE
• You may have your own fav dipping sauce that you use things like chicken tenders... these are the two that I used: My spicy beef/pork sauce: https://www.justapinch.com/recipes/sauce-spread/other-sauce-spread/sauce-condiment-essentials-spicy-beef-pork-sauce.html?r=4 My spicy burger sauce: https://www.justapinch.com/recipes/sauce-spread/spread/sauce-essentials-spicy-burger-sauce.html?r=2
• Gather your Ingredients (mise en place).
• Whisk all the marinade ingredients together in a bowl.
• Add the chicken tenders, and place into the fridge for about 90 minutes.
• Chef's Tip: I usually pour the marinade into a Ziploc bag, and then throw in the tenders. Every 10 minutes or so, I go in the fridge, and give the bag a squeeze.
• While the tenders are in the fridge, mix together the breading ingredients, using a shallow bowl.
• About 20 minutes before baking, place a rack in the middle position, and preheat the oven to 400f (205c).
• Remove the tenders one at a time, shake off the excess marinade, and coat with the breading mixture.
• Place them on a parchment-lined baking sheet, and give each one a bit of space.
• Chef's Note: When finished discard the remaining breading and marinade.
• Place in the preheated oven, until cooked through, and the crust is a golden brown, about 20 - 22 minutes.
• PLATE/PRESENT
• Serve with your favorite dipping sauces. Enjoy.
• Keep the faith, and keep cooking.