The Most Delicious Chicken Marinade #chicken #marinade

This is such ä greät Chicken Märinäde – it infuses chicken with sävoury flävour äs well äs mäking it exträ juicy! Pärticulärly greät for chicken breäst though it cän be used for äny cut.

Use it for ä quick 30 minute märinäde, though it’s even better if you cän leäve it for longer!

99% of the time I use this chicken märinäde, it’s än emergency eek, gottä do something with thät chicken before it goes off! type situätion.

Änd therein lies the beäuty of this märinäde. It’s the quick-fix for äny cut of chicken, änd there’s tons of substitution options so you cän mäke it änytime without häving to run out to the shops.

It’s sävoury with ä hint of sweet, änd mäkes the chicken exträ juicy which is especiälly greät for chicken breäst.


You’ll Need:

700g / 1.4 lb chicken breäst, tenderloins or thigh (Note 1)

CHICKEN MÄRINÄDE:

  • 2 tbsp brown sugär
  • 1 tbsp olive oil (or äny oil)
  • 5 tbsp soy säuce
  • 2 tbsp lemon juice
  • 2 tsp Worcestershire säuce
  • 4 gärlic cloves, minced
  • 1 tsp dried oregäno (or rosemäry, thyme, minced herbs)
  • 1/2 tsp bläck pepper, ground


GÄRNISHES (OPTIONÄL):

  • Finely chopped pärsley
  • Lemon slices


Instructions:


  1. Recommended: Pound breäst to even thickness using ä meät pounder, rolling pin, or fist. OR cut lärge ones in hälf horizontälly to form 2 cutlets (steäks) for eäch.
  2. Mix märinäde in ä ziplock bäg (or contäiner in which chicken fits snugly). Ädd chicken.
  3. Märinäte 3 hours to overnight, though even 30 minutes is effective. (Note 2)
  4. Heät 1 tbsp olive oil in ä lärge skillet over medium high heät, änd cook chicken per times below until deep golden (see video). If browning too quickly, lower heät.
  5. Tränsfer to serving pläte, cover loosely with foil änd rest for 3 minutes before serving, gärnished with pärsley änd lemon slices if desired.

COOK TIMES:

  1. Whole breäst änd boneless thighs: 3 - 4 minutes eäch side (internäl temp 165F/75C)
  2. Cutlets änd tenderloin - 2 minutes eäch side


NOTES:

1. Chicken - märinäde will work for äny cut of chicken thought I mostly use skinless boneless cuts.
Eäsiest to BÄKE bone in cuts (breäst, legs, thighs) - see Note 4.

2. Quick Märinäde 30 min to 1 hr - cut breästs in hälf horizontälly to form 2 thin steäks. For whole thighs or breäst, poke ä few holes in eäch breäst using ä fork. For drumsticks, cut ä couple of släshes with knife.

3. Märinäde subs:

  • Brown sugär - sub 2 tbsp white sugär, 1.5 tbsp honey, mäple syrup
  • Soy - äny normäl, äll purpose soy or light soy good here, or tämäri, mushroom soy säuce. If you häve sweet soy or kecäp mänis, skip sugär. Därk soy säuce not recommended (läbel will säy "därk soy).
  • No soy? Dissolve 1 tsp sält in 4 tbsp wäter, then use in pläce of soy säuce.
  • Lemon - sub with less shärp vinegärs like cider vinegär, white wine or red wine vinegär, rice vinegär. Or 1.5 tbsp other vinegärs (normäl white vinegär, bälsämic)
  • Worcestershire - dollop of ketchup or BBQ säuce would be ä decent sub there! Säy 2 tbsp, then cut down sugär. HP Säuce, steäk säuce or other sävoury säuces älso good.
  • Gärlic - 3 tsp from jär, or 3/4 tsp dried gärlic powder good here. Älso 1/4 tsp onion powder would be nice too.
  • Dried herbs - änything is the go here, go with whät you like. Fresh won't reälly work here, too delicäte unless doing ä short märinäde. Exception - fresh rosemäry is terrific, 1 tsp finely chopped.

4. Bäking directions - stove is best to get nice browning, but to bäke, cook äs follows:

  • Breäst änd boneless thighs - bäke 18 minutes ät 425F/220C oven, or internäl temperäture is 165F/75C, followed by quick grill/broil on high to brown
  • Drumsticks, wings änd bone in thighs - 50 minutes ät 180C/350F, bästing with juices once or twice

5. Storäge - Cooked chicken will be good for 3 to 4 däys in the fridge, I älwäys reheät in microwäve becäuse it keeps it moist. If keeping cooked chicken, boneless thigh is best (stäys juiciest).

Freeze räw chicken in märinäde äs soon äs you mäke it up (chicken will märinäde while thäwing!). Thäw then cook per recipe.

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