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  1. #1
    Resident Malteser. xuerebx's Avatar
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    Chicken marinade recipes

    Chicken is the cheapest protein source I can buy a lot of, but I need some recipes where I can marinade the chicken so that it's not dry and tasteless. Any chicken marinade recipes? And perhaps some cooking tips? Thank you.
    "Pain is temporary. It my last for a minute, an hour, or a day. Or even a year. But eventually - it will subside, and something else will take its place. If I quit however, it will last forever."

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  2. #2
    Registered User sdunn96's Avatar
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    If you grill them out.
    Take them first and pound them flat. My wife has a round flat rock she found on the beach.
    So I will pound mine flat.....makes cooking on the grill quicker, and also seems to retain the moisture.....odd I know.

    As far as marinades go,
    I like Sweet Baby Ray's Buffalo Wing Sauce.
    I like some marinades from Lawry's

    I am still trying to get the marinade figured out for Chipotle's style of marinade.....I like theirs a lot.
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  3. #3
    I'll Rest When I'm Dead ironwill2008's Avatar
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    Originally Posted by xuerebx View Post
    Chicken is the cheapest protein source I can buy a lot of, but I need some recipes where I can marinade the chicken so that it's not dry and tasteless. Any chicken marinade recipes? And perhaps some cooking tips? Thank you.
    Into a 1-gallon ziplock bag, mix:

    *1 cup vegetable oil of your choice (olive oil works very well)

    *1 cup vinegar of your choice (red wine vinegar works very well)

    *1 teaspoon salt

    *1 teaspoon fresh-ground black pepper

    *2 teaspoons onion powder

    *2 teaspoons garlic powder

    *2 teaspoons oregano

    *2 teaspoons paprika

    *1/2 teaspoon cayenne pepper


    Add 6 b/s chicken breasts, squeeze excess air out if the bag, seal it, put it in the fridge for 24 hours (or at least overnight). Remove breasts, discard the marinade, and cook using the method of your choice (sautee pan, BBQ grill, George Foreman, etc.).

    Don't overcook. Cut into one of the breasts to check for doneness; if no pink, it's done.





    --------------------------------------------------



    Repost from the crock pot thread:


    Not really a 'recipe;' more of a 'how-to' for kitchen beginners:


    Spray a little pam (or wipe with a paper towel with a little olive oil on it) in the bottom of your crock pot to make cleanup effortless. Then rough-chop two stalks of celery, two carrots, and half a medium onion (none of this is critical, btw).






    Place your chicken breasts on the veg (I usually cut large ones up into 4-oz portions).






    Here's a 'sure-fire' seasoning blend that will work well with just about anything; salt, pepper, thyme, rosemary, and parsley.







    Seasoned-up, and ready to roll.






    Cooking times will vary a bit between various crock pot manufacturers; consult your owner's manual. Generally though, for the pictured portions, 'high' for 2-3 hours or 'low' for 5-6 hours should be plenty as long as the lid is kept in place for the duration of the cooking time. If in doubt, take out one of the pieces, and cut into the center of it. If there's no pink, it's done.

    While the vegetables can be eaten, they're usually pretty tasteless after the long cook time; they're in there simply to provide some flavor to the chicken, and can be discarded after cooking the chicken.



    Note also that the pot is sitting on the stove top simply because that was the best-lighted location for the pics. DO NOT attempt to use such a pot in anything other than the Crock Pot base it came with.






    On a plate, for dinner.

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  4. #4
    Go heavy or go home! sourmash1973's Avatar
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    McCormick Grill Mates has a lot of tasty marinades. I use them all the time. Good stuff!
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  5. #5
    I'll Rest When I'm Dead ironwill2008's Avatar
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    Originally Posted by sourmash1973 View Post
    McCormick Grill Mates has a lot of tasty marinades. I use them all the time. Good stuff!
    ^^^^ This. McCormick's stuff FTW.

    Quick and easy, and always tasty.
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    You can't out-train bad nutrition.

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  6. #6
    Go heavy or go home! sourmash1973's Avatar
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    Originally Posted by ironwill2008 View Post
    ^^^^ This. McCormick's stuff FTW.

    Quick and easy, and always tasty.
    Yep! I usually poke some holes in my chicken breasts with a fork (try not to go all the way through, because all your moisture will cook out) and let them marinate over night. Nice flavor all the way through.
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  7. #7
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    My fave chicken marinade for grilling/baking:
    3/4 cup apple cider vinegar
    1/2 cup olive oil
    1/4 cup soy sauce
    (4) 1/4 tsp garlic powder
    1/2 tsp cayenne
    Marinate for a few hours then grill. Sooo good!
    salt/pepper
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  9. #9
    Resident Malteser. xuerebx's Avatar
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    Thank you all for the suggestions! And thanks IronWill for the howto: picture guide!

    Apart from marinade, what low calorie sauces do you guys use? Or perhaps high calorie sauces if that's what you like. I prefer low calorie sauces myself because I like to hit my macros from the food and leave just a little bit of leeway for the meat and pasta sauces. Got a couple of yummy sauce recipes I'll share later when I'm at home.

    As for the McCormick Grill Mates - there is no such shop/brand in Malta. But we've got a couple of good meat shops too.

    And as a side note I *LOVE* rib eye steak, but I keep it to a once weekly treat because it's quite high in calories and fat....and it's a bit expensive.
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  10. #10
    That proves nothing. Gxp23's Avatar
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    Buying zip lock bags now.
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  11. #11
    Resident Malteser. xuerebx's Avatar
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    Originally Posted by Gxp23 View Post
    Buying zip lock bags now.
    Yeah they're good for marinating stuff. When I'm out of zip lock bags I just improvise using a new small plastic bag, sucking out the air, and tying knots.
    "Pain is temporary. It my last for a minute, an hour, or a day. Or even a year. But eventually - it will subside, and something else will take its place. If I quit however, it will last forever."

    "But it ain't about how hard you can hit - it's about how hard you can get hit and keep moving forward. How much you can take and keep moving forward. That's how winning is done!"

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  12. #12
    That proves nothing. Gxp23's Avatar
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    Originally Posted by xuerebx View Post
    Yeah they're good for marinating stuff. When I'm out of zip lock bags I just improvise using a new small plastic bag, sucking out the air, and tying knots.
    I used to poach eggs using cling film/saran rap as I hated any of the egg getting wasted, attempted 3 eggs in one once....end well it did not lol.
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  13. #13
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    Originally Posted by LinzCapp View Post
    My fave chicken marinade for grilling/baking:
    3/4 cup apple cider vinegar
    1/2 cup olive oil
    1/4 cup soy sauce
    (4) 1/4 tsp garlic powder
    1/2 tsp cayenne
    Marinate for a few hours then grill. Sooo good!
    salt/pepper
    Definitely giving this a try!
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  14. #14
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    Originally Posted by xuerebx View Post
    Chicken is the cheapest protein source I can buy a lot of, but I need some recipes where I can marinade the chicken so that it's not dry and tasteless. Any chicken marinade recipes? And perhaps some cooking tips? Thank you.
    Buy a whole chicken. Spatchcock it (look it up on youtube). Dry brine it (sprinkle it with a teaspoon of salt per pound of chicken and let it sit in the fridge overnight). Add whatever other seasonings you want (pepper, paprika, curry powder, who cares). And use the method described here to grill it: http://www.seriouseats.com/recipes/2...en-recipe.html

    Then you get this, which I made a couple days ago:




    The legs and wings are especially good eaten with your hands. The thighs will reheat well in the oven. The breast meat is especially good chopped up on salads or mixed with mayo and chipotle to make a smoky chicken salad sandwich.
    Last edited by StoliFun; 09-26-2013 at 02:21 AM.
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    I use this with chicken or beef and its bang on!

    - Dice up your chicken and stick in ziplock bag or small tub.
    - Add chili powder, 1x small chopped chili, coriander, cumin, a little cinnamon, juice of half a lime and maybe a little tobbasco sauce.
    - Marinade for about 30mins to an hour.
    - Stick in the oven on low with some diced peppers and a chopped onion for a couple of hours.
    - Once cooked, throw into a pitta or a tortilla and enjoy.

    MAGIC!
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    Thumbs up

    My favorite is fresh lemon and pepper.
    Nuff said
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    As far as cooking boneless skinless breasts go, the quickest method is to pan roast them. This video is really helpful:



    Basically, you lightly pound some chicken breasts so they're a bit flatter than they usually come. Season with whatever (especially salt/pepper). Sear them in an oven-safe pan for a couple minutes on the smooth side, flip them over, stick the pan in a hot oven for 5-7 minutes. Rest and serve.

    There are a couple things I'd do differently. 1) I'd dry brine the breasts. That is to say, I'd season them generously with kosher salt on both sides and park them in the fridge for a couple hours if not overnight. 2) Make sure to carve them against the grain before you serve them. Pounding them a bit will help tenderize them, but slicing them against the grain will make each bite especially tender.
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    Wow, thanks for all the responses guys! I'll try them in the coming weeks.
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    Originally Posted by StoliFun View Post
    Pounding them a bit will help tenderize them, but slicing them against the grain will make each bite especially tender.
    Quoting ^^^^this in particular so it doesn't get missed.
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    Pounding is what I do to it, but I didn't know what slicing against the grain means...so I ran a search:

    http://www.seriouseats.com/2010/03/w...the-grain.html

    That cleared mostly everything up (although I never knew this also applied to chicken breast because I never saw those "lines" mentioned). Now the only challenge is to cut the meat against the grain, hehe.
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    Very disappointed with the recommendations so far.

    Go fresh OP... Fresh lightly smashed garlic cloves, fresh chopped scallions, fresh chopped herbs, fresh minced chiles, fresh grated ginger, fresh lemon zest, fresh cracked black pepper, etc. Extra Virgin Olive Oil will be the liquid vehicle for infusing those flavors into the chicken. Put all or some of this in a ziploc and marinate for 1-2 days.

    You can customize the above to your liking, however limit the intense dry spices. Bad cooks tend to overdo it with spices since they do not know how to extract the type of flavor they are looking for otherwise. It's a sort of crutch. A little bit of smoked paprika goes a long way, but you're not making a rub for BBQ here.

    Also, nix the store-bought marinades. More flavor at a more affordable price can be had by going fresh. You can experiment by adding a bit of tomato juice and worcestershire sauce to the above customizable base, but don't go crazy. Whatever you do, do not marinade in a salt or strong acid, such as vinegar or lemon juice... It will prematurely "denature" and/or "cook" the meat.

    I prefer bone-in split breasts with skin on, but you can use the thick cut (unpounded) boneless/skinless breasts as well. Basically, preheat oven to 400 F. Meanwhile, get a flat skillet piping hot and add about 1-8-1/4 inch of canola oil. While the oil is heating up, you will want to salt immediately the chicken with kosher salt on both sides. Diamond Crystal Kosher Salt is great. Stop cooking with fine table salt!!

    Cook the skin side first to get it crispy and deep golden brown, then flip and carefully add water or broth to cover a little less than halfway. Do not wet the skin of the chicken. You're basically braising the meat the rest of the way, which ensures moist chicken while keeping the skin crispy. Dot the skin with a knob of unsalted butter and finish in the oven until it reaches an internal temperature of about 148-151 F. The water should completely evaporate and you will have juicy and moist every single time.
    Last edited by Robsolutely; 09-26-2013 at 09:09 AM.
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    Thanks for the detailed description man!

    When I use some of these recipes I'll take some photos and post them here.
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