Sudbury Chicken Marinade Food

LEBANESE CHICKEN MARINADE

Lebanese Chicken Marinade image

This marinade is enough for 5 chicken breasts (halves) or 10 drumsticks/thighs. Marinate the chicken for 3 hours or overnight then broil or BBQ Apprx Cooking time 25 minutes - depends on the cut of chicken and the size

Provided by Bergy

Categories Chicken

Time 5m

Yield 2/3 cup of marinade

Number Of Ingredients 8

Ingredients

4 cloves garlic, minced
1/2 teaspoon salt
1/2 cup fresh lemon juice
2 tablespoons olive oil
2 teaspoons cinnamon
1 teaspoon hungarian hot paprika
1/2 teaspoon black pepper
1/8 teaspoon cayenne

Steps:

Whip all the ingredients together with a whisk or better yet a food processor/blender.

SUDBURY CHICKEN MARINADE

Sudbury Chicken Marinade image

This is Aunt Phyllis' recipe. We had it in Sudbury, MA. so that accounts for the name. It was very good! I had it with chicken breasts, skinned and boned, grilled. Enjoy!

Provided by Oolala

Categories Chicken

Time 3h1m

Yield 3 serving(s)

Number Of Ingredients 5

Ingredients

2 tablespoons balsamic vinegar
1 tablespoon maple syrup
4 tablespoons olive oil
1 teaspoon salt
1/4 teaspoon black pepper

Steps:

Blend all ingredients and marinate chicken in it for several hours in the refrigerator.
Remove chicken to a plate and discard the marinade.
Grill until done.
Note-this recipe is for three whole boneless, skinless chicken breasts.

Nutrition Facts : Calories 177, Fat 18, SaturatedFat 2.5, Sodium 776.2, Carbohydrate 4.6, Fiber 0.1, Sugar 4

CHICKEN MARINADE

Chicken Marinade image

Provided by Ina Garten

Categories main-dish

Time 2h55m

Yield 2 servings

Number Of Ingredients 5

Ingredients

1/2 cup lemon juice
2 tablespoon Dijon mustard
Kosher salt and freshly ground black pepper
1 cup good olive oil
2 chicken breasts, bone-in and skin-on

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.

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