The Best Chicken Marinade Food
CHICKEN MARINADE
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.
WORLD'S BEST CHICKEN MARINADE
I came up with this a few years ago and always receive rave reviews. The heat of your chicken really depends on your brand of hot sauce, so use your discretion. I've also found that each brand of garlic salt has its own level of saltiness, so please use caution here as well. Enjoy!
Provided by StayHome Chef
Categories < 15 Mins
Time 5m
Yield 1 serving(s)
Number Of Ingredients 4
Steps:
- Combine ingredients with chicken and marinade for at least 1 hour.
THE BEST CHICKEN MARINADE
This is from The Freezer Cooking Manual from 30 Day Gourmet: A Month of Meals Made Easy . I had this at a friend's birthday party. He marinaded chicken breasts overnight in a plastic food bag and then used his George Foreman grill to them the next day.
Provided by Marie Nixon
Categories < 15 Mins
Time 10m
Yield 3 cups
Number Of Ingredients 9
Steps:
- Mix all ingredients together and pour over chicken pieces in a gallon freezer bag.
- Freeze and pull out later, or pour over frozen chicken and let marinate while it thaws.
- Cook as desired.
Nutrition Facts : Calories 725.3, Fat 74.9, SaturatedFat 9.5, Sodium 4457.9, Carbohydrate 10.6, Fiber 1.8, Sugar 3.6, Protein 7.1
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- Combine all marinade ingredients in a large mixing bowl and whisk together. Remove a half a cup of marinade and reserve for basting the chicken later.
- Place chicken in a large resealable bag and pour marinade over the top. Gently massage chicken breasts and be sure to close bag securely. (If you have less time, consider poking holes in the chicken with a fork to allow the marinade to penetrate quickly.)
- Refrigerate chicken and marinate for at least 30 minutes and up to 24 hours. I find 4 to 6 hours to be perfect.
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- For all the other marinades, mix together the ingredients called for in each recipe. Then place them into your container of choice. I use glass pyrex containers to marinate overnight, and quart freezer bags to freeze these. Add your choice of 1 pound chicken breasts or chicken thighs and coat them thoroughly in the marinade you’ve chosen to make.
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