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Your go to chicken marinades?

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  • Your go to chicken marinades?

    I'm curious what you guys are putting on your chicken to marinade it (or dry rub)? I'm trying to change it up a bit and really like bbq flavor (though don't like any spice). Wish I knew the exact chipotle restaurant chicken marinade but so many are floating around on the internet and not many have great reviews.

    Any recipes would be appreciated.

    Thanks!

  • #2
    I make my own kind of teriyaki - equal parts balsamic vinegar and liquid aminos (coconut aminos, tamari, anything like that), usually 1/4 c. of each depending on how much chicken I'm marinating. Then add a few cloves minced garlic, 1/4 tsp or so dried ginger, red pepper flakes, black pepper, some green onions and a splash each of sesame oil and rice vinegar. Yum.

    Another one I like is mixing together maple syrup and dijon mustard...more mustard than maple syrup (sorry, I hardly ever use measurements, I just dump stuff together, taste and adjust). This is amazing on drumsticks when you grill 'em. Works wonders on pork tenderloin, too

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    • #3
      My all-purpose dry rub is kosher salt, freshly-ground black pepper, and Korean crushed red pepper. If I want to get fancy about it I will add red pepper sauce, crushed garlic, and olive oil.

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      • #4
        My ab fab for boneless skinless breasts is a dry rub of smoked paprika, salt, pepper, and onion powder. Just sear them up nice in a cast iron skillet and grate fresh lemon zest on them after you let them rest for a few minutes. Zing!
        be the hair that knots with my hair
        - - - - - - - - - - - - - - - - - - - - - -
        primal since oct. 1, 2012

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        • #5
          I like brined chicken even better than marinated. I fill my big bowl with water, add salt till it's salty like the sea, then sometime garlic, lemon, peppercorns, whatever I want. I soak a whole chicken for about 5 hours, an hour or two for pieces.

          Before I started brining my go to marinade was olive oil, lemon juice, red wine vinegar, tomato paste, garlic, basil, oregano, salt and pepper. This is really good on grilled chicken.

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          • #6
            This sounds like it would make a good jerky recipe too! Yum!

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            • #7
              +1 for brining. Especially for breasts which tend to dry out. Some of the juiciest breasts you will ever have save for cooking sous vide.

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              • #8
                Brining for the win. Alton Brown told me to do this a year ago, and once trying it I never looked back. Wouldn't say that is changed my life, but it definitely change my attitude towards chicken breasts.

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                • #9
                  I never thought of brining chicken breasts even though I do brine turkey. Thanks for the tip! I'm brining some breasts right now.
                  be the hair that knots with my hair
                  - - - - - - - - - - - - - - - - - - - - - -
                  primal since oct. 1, 2012

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                  • #10
                    Bubbie's pickle juice (after I've eaten all the pickles) ... didn't want to waste the juice with probiotics so googled it and you can use it to marinate chicken or to make salad dressings.

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                    • #11
                      I don't eat that much chicken, but...

                      I like to rub chicken w/some dried thyme and rosemary soaked in olive oil and lemon juice (so they rehydrate) with a bit of salt, pepper, fresh chopped garlic and serranos (not if you don't like heat) - rub all over, stuff the chunks under the skin (YUM!)

                      I like to marinate with some or all of the following: ginger, garlic, scallions, onions, lime/lemon juice, apple cider vinegar, evoo, toasted sesame oil, the inedible parts of a pineapple (they still have lots of flavor to impart even if they're too tough to eat), dijon mustard, coconut aminos, liquid smoke, worcestershire sauce... sky's the limit... I usually just wing it (hah, chicken humour!) with whatever I have in the fridge.

                      I'm pretty sure the chipotle chicken is just chipotle or ancho chili peppers, cumin, oregano, garlic, onion, and oil... I think it's a paste that they pour/rub on and let it sit overnight.

                      I'm still trying to figure out how to get halal truck (NYC street food) chicken or lamb out of my kitchen... that's my next adventure in seasoning

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                      • #12
                        Try marinating chicken in lemon juice and finely minced onion overnight. It's particularly good finished in a Weber grill!

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                        • #13
                          Rosemary, garlic and dijon
                          Balsamic and olive oil
                          Soy sauce and maple syrup with a pre-dunk in rice flour

                          And don't forget...WRAPPED WITH BACON
                          My chocolatey Primal journey

                          Unusual food recipes (plus chocolate) blog

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