Spicy Grilling Marinade For Chicken And Seafood
SPICY GRILLED CHICKEN
This recipe is very easy to make! Perfect for summer barbeques, but it can be broiled indoors anytime. Always a favorite!
Provided by Jenn H.
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 1h30m
Yield 6
Number Of Ingredients 9
Steps:
- In a shallow glass dish, mix the oil, lime juice, lime zest, garlic, oregano, red pepper flakes, salt, and black pepper. Add chicken, and turn to coat. Cover, and marinate in the refrigerator for 1 hour, turning occasionally.
- Preheat grill for medium-high heat.
- Lightly oil the grill grate. Drain and discard marinade. Grill chicken for 6 to 8 minutes each side, or until juices run clear.
Nutrition Facts : Calories 242.2 calories, Carbohydrate 1 g, Cholesterol 67.1 mg, Fat 15.1 g, Fiber 0.1 g, Protein 24.6 g, SaturatedFat 2.4 g, Sodium 446.4 mg, Sugar 0.1 g
GRILLED CHICKEN MARINADE
Simply the best chicken marinade for any occasion. Works wonderfully on top of a salad.
Provided by Jennifer
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 4h20m
Yield 5
Number Of Ingredients 9
Steps:
- Whisk vinegar, soy sauce, olive oil, parsley, basil, oregano, garlic powder, and black pepper together in a bowl and pour into a resealable plastic bag. Add chicken, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator, at least 4 hours.
- Preheat grill for medium-low heat and lightly oil the grate. Drain and discard marinade.
- Grill chicken on the preheated grill until no longer pink in the center, 4 to 5 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Nutrition Facts : Calories 233 calories, Carbohydrate 2.4 g, Cholesterol 64.6 mg, Fat 13.6 g, Fiber 0.3 g, Protein 24.3 g, SaturatedFat 2.3 g, Sodium 482.2 mg, Sugar 0.3 g
SPICY GRILLING MARINADE FOR CHICKEN AND SEAFOOD
Nice easy marinade. Toss the food to be marinated in the mixture, mix well and refrigerate for 2-24 hours. TIP: Here is a trick I like to use for whenever I buy meats, or poultry that I intend on freezing. I like to buy in bulk, but since I usually only make dinners for two I freeze the meat in ziplock bags. For example you can usually fit 1-2 chicken breasts in a ziplock bag. I put these bags in the freezer and when I want to use them I can grab the serving size I need without having to pry the meat apart. The best part of this ziplock bag method is it makes it so easy to marinate! Just take out a bag before going to work, add your favorite marinade to the bag and put the sealed bag in the fridge. When you get home from work it is ready to cook!
Provided by Nurbel
Categories Spicy
Time 5m
Yield 1 1/4 cups of marinade
Number Of Ingredients 8
Steps:
- Combine ingredients in a bowl and mix well.
- Could optionally be machine blended.
- You're done.
- Marinade can be kept covered in the fridge for up to 3 days.
SPICY GRILLED CHICKEN
Meet the Cook: Very near the top of the list of foods I prepare for company is this chicken. It's easy to fix and has never flopped. It is a family favorite, too - any leftovers are great in a salad or sandwich. My husband and I are the parents of eight, who range in age from 24 to 11. We also have three grandchildren. -Edith Maki, Hancock, Michigan
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 6 servings.
Number Of Ingredients 16
Steps:
- In a large resealable plastic bag or shallow glass container, combine the first 15 ingredients; mix well. Reserve 1/3 cup for basting and refrigerate. Add chicken to remaining marinade and turn to coat. Seal bag or cover the container; refrigerate overnight. , Drain and discard marinade. Grill chicken, uncovered, over medium heat for 3 minutes on each side. Baste with reserved marinade. Continue grilling for 6-8 minutes or until juices run clear, basting and turning several times.
Nutrition Facts :
SPICY HERB MARINATED GRILLED CHICKEN
Make and share this Spicy Herb Marinated Grilled Chicken recipe from Food.com.
Provided by Rick M.
Categories Chicken
Time 3h45m
Yield 8 serving(s)
Number Of Ingredients 16
Steps:
- Puree cumin, coriander, peppercorn and cardamom in a blender until very fine. Add parsley, mint, oregano, garlic, fresno, salt, vinegar and ¼ cup oil and puree until a thick pesto like paste forms. Place chicken in a large resealable plastic bag and pour in marinade. Seal bag, pressing out any air. Chill at least 3 hours and up to 24.
- Prepare a grill for medium-high, indirect heat (for a charcoal grill, bank coals on one side of grill; for a gas grill, leave one or two burners off). Thoroughly clean grates and brush with oil. Set chickens, skin side up, on grate over indirect heat. Cover grill, placing cover vent (if your grill has one) over chickens so it draws heat up and over them. Grill, rotating chickens as needed so that they color evenly, until skins are lightly browned, 15-20 minutes.
- Turn chickens and continue to cook, covered, until skins are deep golden brown and crisp and an instant-read thermometer inserted into the thickest part of breasts registers 160°, 20-25 minutes. Transfer chickens to a cutting board and let rest at least 10 minutes before carving.
- Mix olives, lemon juice, chopped parsley, remaining ¼ cup oil, and any accumulated juices from chicken on the cutting board in a medium bowl. Season with salt.
- To serve, arrange carved chickens on a platter and top with olive mixture and parsley leaves.
Nutrition Facts : Calories 196.9, Fat 16.3, SaturatedFat 2.3, Sodium 4850, Carbohydrate 13.6, Fiber 6.7, Sugar 1.5, Protein 2.3
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