Tangy Chicken Marinade Food

TANGY CHICKEN BREASTS

Steps:

• Heat the grill to medium-high and line a baking sheet with foil. Lay the chicken breasts upside-down on the foil, brush with 1 tbsp of barbecue sauce, then grill for 5 mins. Turn the chicken breasts over, add the bacon rashers to the tray, then return to the grill for a further 5 mins.
• Drizzle the chicken with the remaining barbecue sauce, sprinkle with cheese, then place back under the grill for 2-3 mins until the chicken is cooked through, the cheese is bubbling and golden and the bacon is crispy. Top the chicken with the bacon to serve.

TANGY CHICKEN BREASTS

Steps:

• Place chicken in a single layer in a bowl or pan. Mix together Worcestershire sauce, oil, lemon juice, and garlic; pour over chicken. Cover. Refrigerate for at least 6 hours.
• Take chicken out of marinade, and place on broiler pan or grill. Broil until done, approximately 7 minutes on each side.

TANGY MARINATED BAKED CHICKEN

Steps:

• In a medium-sized bowl, whisk together the butter, soy sauce, red wine vinegar, garlic, parsley and ketchup until thoroughly combined.
• Pound chicken breasts until even, about an inch thick.
• Place chicken in marinade, making sure it is thoroughly covered, and place in fridge for 4-6 hours.
• When ready to bake, preheat the oven to 350 degrees. Place chicken in a large casserole dish and pour the marinade over the chicken.
• Bake chicken for 30-40 minutes, or until done. Every 10 minutes or so, I basted the chicken with the pan juices.
• Once done, remove chicken to a platter. Mix corn starch and cold water until smooth and add to pan juices to thicken. Next, stir in sour cream. 1/4 cup to 1/2 cup depending on your preferences. Give it a taste and adjust seasonings as desired. Serve chicken and gravy over cooked noodles, rice or mashed potatoes. ENJOY!!!

SPICY ASIAN MARINADE

Steps:

• Mix together all the ingredients in a bowl and use as directed in the recipe or for other foods.

TANGY CHICKEN STEAK

Steps:

• In a small bowl, whisk together the vinegar, 1/2 cup of oil, the mustard, Italian seasoning, paprika, salt, and pepper. Rub the marinade liberally on each chicken cutlet. Arrange on a quarter sheet pan lined with parchment paper. Cover with plastic wrap and freeze for 30 minutes. Chicken will freeze slightly. Remove from the freezer and with a sharp knife, chip the slightly frozen meat as thin as possible.
• In a large saute pan over medium-high heat, add 2 tablespoons of oil. Add the onions and cook until slightly browned, about 2 minutes. Add the garlic and the chipped chicken meat and cook until the chicken is cooked through, about 5 minutes. Stir in the chives. Overlap the pepperoni on top of the chicken and repeat with the cheese slices. Turn off the heat and allow the heat from the meat to melt the provolone.
• With the help of a spatula scoop up the chicken with the cheese and put it on the split roll. Tuck some cherry pepper spread on the side of the roll. Wrap tightly in a square of parchment paper. Repeat with remaining rolls and filling.

SPICY GARLIC GRILLED CHICKEN

Steps:

• Add all ingredients except the chicken to a medium bowl and whisk to combine. *
• Transfer the marinade mixture to a large ziptop plastic bag, add the chicken, seal, and squish contents around to evenly coat the chicken.
• Place bag in the fridge to marinate for at least 30 minutes, or up to 24 hours.
• Preheat an outdoor grill to medium-high heat (or indoor grill pan) and grill the chicken for about 7 minutes, or until done; flip intermittently to ensure even cooking.
• Optionally garnish with fresh herbs and serve with reserved marinade, if desired.

SWEET AND TANGY CHICKEN

Steps:

• Mix all ingredients, except chicken, in a bowl.
• Place chicken pieces in a baking pan. Sprinkle with pepper. No extra salt is needed.
• Pour sauce over chicken and make sure it's coated well.
• Roast uncovered at 400 degrees for 1 hour to 1 hour and 15 minutes until chicken is done. Baste several times during cooking. This is the way the chicken will look when done.

MARINATED CHICKEN THIGHS WITH TANGY APRICOT GLAZE

Steps:

• Whisk together apricot preserves, sherry, mustard, lemon juice, garlic, thyme, salt and pepper until well blended and smooth. Place marinade in gallon-size plastic bag or narrow dish. Add chicken thighs; place in refrigerator for 4-6 hours, turning chicken occasionally to ensure even marinating.
• Preheat oven to 350°. Remove thighs from marinade, and place thighs in a single layer in a lightly oiled baking dish. A little marinade residue can be left on chicken, but discard excess marinade. Bake at 350° for 40-45 minutes or until thoroughly done.
• During last 15 minutes of roasting time, place ¾ cup apricot preserves in a small saucepan; heat over low heat, stirring frequently, for about 3 minutes (or until preserves are of a syrup consistency). Add mustard, brown sugar and lemon juice, and let simmer over low heat until glaze thickens just slightly.
• Serve glaze over chicken thighs.

SWEET AND TANGY CHICKEN

Steps:

• Place four chicken breasts in a 5-qt. slow cooker. Combine the barbecue sauce, pineapple, green pepper, onion and garlic; pour half over the chicken. Top with remaining chicken and sauce. , Cover and cook on low until a thermometer reads 165°, about 5 hours. Thicken sauce if desired. Serve the chicken and sauce with rice.

SWEET & TANGY CHICKEN MARINADE

Steps:

• Marinate chicken for 6 hours or overnight and grill.

TANGY CHICKEN MARINADE

Steps:

• In a large bowl, combine garlic, paprika, black pepper, teriyaki, and apple cider vinegar. Add chicken, cover and marinate overnight.
• Grill chicken and serve with teriyaki rice, over a salad, or with fajita fixings.

HOT AND SPICY CHICKEN

Steps:

• Prepare the marinade by mixing all the ingredients together (except chicken)
• Place chicken pieces in a bowl
• Pour marinade over the chicken and marinade in refrigerator overnight
• Preheat oven to 200C/400F/Gas Mark 6
• Place chicken pieces on a roasting rack and cook for 25 minutes. Use the marinade to baste the chicken occasionally.

SPICY CHICKEN DRUMSTICKS RECIPE

Steps:

• Mix the garlic, tomato ketchup, sugar, Worcestershire sauce, mustard powder and oil in a bowl and season with salt and freshly ground black pepper.
• Make 2-3 deep cuts in the each chicken drumstick then add to the bowl and turn to coat completely in the marinade. Cover and leave to marinate at room temperature for 1hr or overnight in the fridge.
• Preheat the oven to 200°C/400°F/Gas Mark 6. Transfer the drumsticks to roasting tin and roast for 35-40 mins until golden, lightly charred in places and cooked through. Serve garnished with fresh herbs and tomato wedges.