CHICKEN GRILL RECIPE MARINADE RECIPES
CHICKEN MARINADE RECIPE | ALLRECIPES
A little sherry makes all the difference in this succulent grilled chicken recipe with an Asian flair.
Provided by margie12
Categories Healthy Chicken Breasts
Total Time 4 hours 30 minutes
Prep Time 15 minutes
Cook Time 12 minutes
Yield 4 servings
Number Of Ingredients 6
Steps:
- In a medium bowl, mix soy sauce, vegetable oil, sherry, brown sugar, and garlic. Pour into a large resealable bag. Place chicken in the bag, and shake to coat. Marinate in the refrigerator at least 4 hours.
- Preheat an outdoor grill for high heat, and lightly oil grate.
- Place chicken on the prepared grill. Cook 6 to 8 minutes on each side, or until no longer pink and juices run clear. Discard remaining marinade.
Nutrition Facts : Calories 320.4 calories, CarbohydrateContent 16.2 g, CholesterolContent 0 mg, FatContent 27.3 g, FiberContent 0.6 g, ProteinContent 4.2 g, SaturatedFatContent 4.3 g, SodiumContent 3633.3 mg, SugarContent 11 g
GRILLED CHICKEN MARINADE RECIPE | ALLRECIPES
Simply the best chicken marinade for any occasion. Works wonderfully on top of a salad.
Provided by Jennifer
Categories Chicken Breasts
Total Time 4 hours 20 minutes
Prep Time 10 minutes
Cook Time 10 minutes
Yield 5 servings
Number Of Ingredients 9
Steps:
- Whisk vinegar, soy sauce, olive oil, parsley, basil, oregano, garlic powder, and black pepper together in a bowl and pour into a resealable plastic bag. Add chicken, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator, at least 4 hours.
- Preheat grill for medium-low heat and lightly oil the grate. Drain and discard marinade.
- Grill chicken on the preheated grill until no longer pink in the center, 4 to 5 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Nutrition Facts : Calories 233 calories, CarbohydrateContent 2.4 g, CholesterolContent 64.6 mg, FatContent 13.6 g, FiberContent 0.3 g, ProteinContent 24.3 g, SaturatedFatContent 2.3 g, SodiumContent 482.2 mg, SugarContent 0.3 g
More about "chicken grill recipe marinade recipes"
GRILLED CHICKEN MARINADE RECIPE - HOW TO MARINATE CHIC…
From thepioneerwoman.com
Reviews 5
Total Time 1 hours 10 minutes
Category grilled, main dish, poultry
- For the marinade: In a pint-sized mason jar, combine the olive oil, soy sauce, garlic, brown sugar, lemon juice, Dijon mustard, thyme, salt and black pepper. Cover and shake well to combine. Use immediately or store in the refrigerator for up to 4 days before use. For the grilled chicken: Place the chicken in a zip-top gallon bag. Add all of the marinade, seal the bag and refrigerate for 30 minutes (or up to 4 hours). Meanwhile, pre-heat one side of the grill to medium heat, around 350°, and leave the other side unlit. Oil the grill grates well. Remove the chicken from the marinade and pat dry with paper towels. Discard the remaining marinade. Place the chicken skin-side down over the lit side of the grill. Cover and cook until grill marks appear and the chicken easily releases, 6 to 8 minutes. Flip the chicken and transfer it to the unlit side of the grill. Cover and cook until the internal temperature reads 165˚, 35 to 45 minutes more (depending on the size of your chicken pieces). Let rest for 5 minutes, then serve immediately.
JAMAICAN JERK CHICKEN RECIPE | CHICKEN RECIPES | FOOD & WINE
From foodandwine.com
Reviews 5
Total Time 9 hours 0 minutes
Category Whole Chicken
- Light a grill. Grill the chicken over a medium-hot fire, turning occasionally, until well browned and cooked through, 35 to 40 minutes. (Cover the grill for a smokier flavor.) Transfer the chicken to a platter and serve.
HOW TO GRILL CHICKEN LEGS | CHICKEN RECIPES | NO RECIPE ...
Reviews 2.2
Total Time 90 minutes
- Ah the Mighty Drumstick. If you’re a fan of meat on the bone, then you’ve gotta be a fan of the chicken leg. They have a ton of flavor, are tender and juicy and just look really cool! They are also perfect for slow cooking on the grill over the open flame. Because of the bone itself, chicken legs need to be cooked a bit differently than boneless chicken breasts or thighs. Rather than very intense heat for a short period of time, with chicken legs, you want to use indirect heat, over a longer timeframe. That technique allows you to get the chicken legs cooked all they way through (raw meat next to the bone is NO good), without burning the outside of the chicken. Here I show you how to grill some BBQ chicken legs on a gas grill, but the same fundamental techniques apply for a charcoal grill too. In fact, you’d use just about all the same methods even if you were to cook them inside in the oven. Now, the number one question I always get is, "HOW LONG DO I GRILL THE CHICKEN LEGS FOR?" The sad reality, is there is no magic number of minutes. The chicken legs, you're grilling may be a bit smaller or bigger than "average". Your grill might be a bit hotter or cooler, than mine. So, there's going to be some variablity in the time you need to cook them. That said, I typically find that I take about 35 - 50 mintues to cook them. I could get them cooked faster over direct heat, but I'd have to closely watch them; and of course you can go slower...and smoke them for hours. So...the safest way to judge the time is to use a meat thermometer and get them to an intermal temp of about 185. After you cook them a few times; you'll be able to judge by sight and feel. How to Grill Chicken Legs The true “secret” to grilling chicken legs is to allow enough time to get the meat cooked all the way through to the bone, while getting the outside skin crispy, without over cooking or burning. We do that with a combination of indirect & direct heat. If you’d like to add a rub or marinade to the chicken legs you can do so up to a day in advance. I added a BBQ rub to these and let them sit for a few hours in the fridge; but salt and pepper right before cooking works great too. Prior to cooking, take them out and allow them to come up to room temp; if marinated pat them dry. Turn your grill on with one side lit and the other side off; if using coals, keep all the coals to one side. Ideally you want the grill about 400 degrees. Once the grill is ready, season the legs with salt and pepper and lay them down on the cooler side of the grill. This is the “indirect” part of the cooking. You’ll want to close the grill lid, with an ideal temp in the grill of about 400 – 450 degrees Allow the chicken to cook for about 45 minutes By that time, the legs will be cooked through and just lightly browned on the outside No it’s time to finish them off, and crisp up the outside Move the legs to the hotter side of the grill Over higher heat, you’ll need to watch them more closely so they don’t burn…but this part only takes about 10 minutes You’ll want to rotate them every few minutes as they brown; at the same time, you could baste them lightly with a BBQ (or some other) sauce. As they cook, the sauce will caramelize, and seep into the meat, giving the chicken legs another level of great flavor Once browned, remove the legs from the grill to a clean cutting board You’ll want to let the chicken legs rest for a minimum of 5 minutes….I actually let them rest for more like 10 – 15 minutes; in fact they may even be best, just above room temperature Enjoy them!
HOW TO GRILL CHICKEN LEGS | CHICKEN RECIPES | NO RECIPE ...
Reviews 2.2
Total Time 90 minutes
- Ah the Mighty Drumstick. If you’re a fan of meat on the bone, then you’ve gotta be a fan of the chicken leg. They have a ton of flavor, are tender and juicy and just look really cool! They are also perfect for slow cooking on the grill over the open flame. Because of the bone itself, chicken legs need to be cooked a bit differently than boneless chicken breasts or thighs. Rather than very intense heat for a short period of time, with chicken legs, you want to use indirect heat, over a longer timeframe. That technique allows you to get the chicken legs cooked all they way through (raw meat next to the bone is NO good), without burning the outside of the chicken. Here I show you how to grill some BBQ chicken legs on a gas grill, but the same fundamental techniques apply for a charcoal grill too. In fact, you’d use just about all the same methods even if you were to cook them inside in the oven. Now, the number one question I always get is, "HOW LONG DO I GRILL THE CHICKEN LEGS FOR?" The sad reality, is there is no magic number of minutes. The chicken legs, you're grilling may be a bit smaller or bigger than "average". Your grill might be a bit hotter or cooler, than mine. So, there's going to be some variablity in the time you need to cook them. That said, I typically find that I take about 35 - 50 mintues to cook them. I could get them cooked faster over direct heat, but I'd have to closely watch them; and of course you can go slower...and smoke them for hours. So...the safest way to judge the time is to use a meat thermometer and get them to an intermal temp of about 185. After you cook them a few times; you'll be able to judge by sight and feel. How to Grill Chicken Legs The true “secret” to grilling chicken legs is to allow enough time to get the meat cooked all the way through to the bone, while getting the outside skin crispy, without over cooking or burning. We do that with a combination of indirect & direct heat. If you’d like to add a rub or marinade to the chicken legs you can do so up to a day in advance. I added a BBQ rub to these and let them sit for a few hours in the fridge; but salt and pepper right before cooking works great too. Prior to cooking, take them out and allow them to come up to room temp; if marinated pat them dry. Turn your grill on with one side lit and the other side off; if using coals, keep all the coals to one side. Ideally you want the grill about 400 degrees. Once the grill is ready, season the legs with salt and pepper and lay them down on the cooler side of the grill. This is the “indirect” part of the cooking. You’ll want to close the grill lid, with an ideal temp in the grill of about 400 – 450 degrees Allow the chicken to cook for about 45 minutes By that time, the legs will be cooked through and just lightly browned on the outside No it’s time to finish them off, and crisp up the outside Move the legs to the hotter side of the grill Over higher heat, you’ll need to watch them more closely so they don’t burn…but this part only takes about 10 minutes You’ll want to rotate them every few minutes as they brown; at the same time, you could baste them lightly with a BBQ (or some other) sauce. As they cook, the sauce will caramelize, and seep into the meat, giving the chicken legs another level of great flavor Once browned, remove the legs from the grill to a clean cutting board You’ll want to let the chicken legs rest for a minimum of 5 minutes….I actually let them rest for more like 10 – 15 minutes; in fact they may even be best, just above room temperature Enjoy them!
BEST GRILLED CHICKEN BREAST RECIPE - HOW TO GRILL JUICY ...
From delish.com
Reviews 4.6
Total Time 45 minutes
Category Summer, weeknight meals, dinner, grilled, lunch, main dish, poultry
Cuisine American
Calories 190 calories per serving
- In a medium bowl, whisk together balsamic vinegar, olive oil, brown sugar, garlic, and dried herbs, and season generously with salt and pepper. Reserve ¼ cup. Add chicken to the bowl and toss to combine. Let marinate at least 20 minutes and up to overnight.
JERK CHICKEN WITH AMAZING JERK MARINADE - CHEFDEHOME.COM
The best Jerk Chicken recipe with a well seasoned and flavorful Jerk Chicken Marinade. This Jerk Chicken marinade loads chicken with ton of flavor in just 30 minutes.
Three reasons: 1) Marinade has consistency of paste that sticks to chicken making a flavorful seasoned skin. 2) Marinade ingredients tenderize chicken with lot of flavor from inside. 3) I pound chicken (jerk) slightly with meat-ponder to allow marination sink-in deep. Result? In 30 minutes, chicken is bursting with aroma of herbs, garlic, ginger and spices. Ready to join grill and become the ultimate "Jerk Chicken"!
Jerk Chicken tends to be bit spicy. But don't worry if you are not a heat-seaker. I'm sharing details to control the heat in marinade with easy-to-find local grocery ingredients. Don't miss to read. It is you passport to Caribbean flavors from your own backyard.
So, let's grill some Jerk Chicken today!
Jerk Chicken
Jerk literally means "poke". I like to use this technique to let marinade sink deep into the chicken. Specially if you using bone-in chicken, I highly recommend slightly poking the chicken with knife at few places or use a meat-pounder to beat it slightly. This creates pockets in chicken which soak the flavor from jerk marinade deep into thickest parts of the chicken. The resulting, just short marinated grilled Jerk Chicken is so well seasoned and delicious.. you will love the flavors.
Jerk Chicken Marinade:
Jerk chicken is all about the marinade. A good jerk marinade will make this Jamaican chicken recipe sing with flavors.
Authentic Jamaican Jerk Chicken marinade has signature flavor of two ingredients: All-Spice (it is one spice, not many spices together), and Scotch Bonnet peppers. SO, no matter what else you use, a best jerk chicken recipe starts with two ingredients: all-spice and bonnet peppers. Other Jerk chicken marinade ingredients are : thyme, ginger, garlic, scallion, lime juice, sugar, salt and black pepper.
All-Spice is all you need: When making wet marinade for Jerk Chicken, I don't use other warm spices such as - cinnamon, nutmeg, cloves. All-Spice does all the work. True to it's name, it is very flavorful and has aroma of all these spices. That said, if I'm making a dry jerk spiced-rub chicken, I add more for additional depth of flavor. But that is whole new post. I hope to share in future.
Scotch Bonnet is NOT Habanero:
When I was working on this recipe, I was surprised to notice how every online recipe is replacing Scotch Bonnet peppers with Hebaneros. Where second is far more hot than first. A marinade with 4 habneros will be super hot. So, I use these peppers based on their heat level. Idea is to add pepper flavor yet keep the heat to medium. We eat pretty spicy food. If you don't. Don't worry! Use following chat to adjust the heat of marinade based on your preference and availability.
Traditional Jerk Chicken Marinade gets heat and flavor of chilies from Scotch Bonnet Pepper. However, I seldom find Scotch Bonnet peppers in my grocery store. So, either I order online or use following substitute for bonnet pepper based on desired heat preference. Use peppers in Jerk Marinade as per the desired heat.Mild Hot: Use one jalapeno. Remove seeds and inner membrane.
Medium: Use only one serrano. Remove seeds and inner membrane.
Medium-high Hot: Use one serrano and 1 Habanero.
Hot: Well, you don't want to go there.
What to serve with Jerk Chicken?
Traditionally Jerk Chicken is served with side of rice and peas. I also serve few other sides which balances the flavor of spices in Jerk Chicken. Like today I served it with rice and peas, and mango strawberry salsa.
I hope you will enjoy this recipe as much as we do.
Happy Cooking!
-Savita
From chefdehome.com
Total Time 30 minutes
Cuisine Mediterranean
- Serve Jerk Chicken with lime wedges, salsa, and rice. Enjoy.
CHICKEN SOUVLAKI MARINADE RECIPE - FOOD.COM
From food.com
Reviews 5.0
Total Time 20 minutes
Calories 208.2 per serving
- Grill over medium heat until chicken is no longer pink.
MARINADE FOR CHICKEN KABOBS RECIPE - FOOD.COM
From food.com
Reviews 5.0
Total Time 5 hours 20 minutes
Calories 794.4 per serving
- Delicious!
JERK CHICKEN WITH AMAZING JERK MARINADE - CHEFDEHOME.COM
The best Jerk Chicken recipe with a well seasoned and flavorful Jerk Chicken Marinade. This Jerk Chicken marinade loads chicken with ton of flavor in just 30 minutes.
Three reasons: 1) Marinade has consistency of paste that sticks to chicken making a flavorful seasoned skin. 2) Marinade ingredients tenderize chicken with lot of flavor from inside. 3) I pound chicken (jerk) slightly with meat-ponder to allow marination sink-in deep. Result? In 30 minutes, chicken is bursting with aroma of herbs, garlic, ginger and spices. Ready to join grill and become the ultimate "Jerk Chicken"!
Jerk Chicken tends to be bit spicy. But don't worry if you are not a heat-seaker. I'm sharing details to control the heat in marinade with easy-to-find local grocery ingredients. Don't miss to read. It is you passport to Caribbean flavors from your own backyard.
So, let's grill some Jerk Chicken today!
Jerk Chicken
Jerk literally means "poke". I like to use this technique to let marinade sink deep into the chicken. Specially if you using bone-in chicken, I highly recommend slightly poking the chicken with knife at few places or use a meat-pounder to beat it slightly. This creates pockets in chicken which soak the flavor from jerk marinade deep into thickest parts of the chicken. The resulting, just short marinated grilled Jerk Chicken is so well seasoned and delicious.. you will love the flavors.
Jerk Chicken Marinade:
Jerk chicken is all about the marinade. A good jerk marinade will make this Jamaican chicken recipe sing with flavors.
Authentic Jamaican Jerk Chicken marinade has signature flavor of two ingredients: All-Spice (it is one spice, not many spices together), and Scotch Bonnet peppers. SO, no matter what else you use, a best jerk chicken recipe starts with two ingredients: all-spice and bonnet peppers. Other Jerk chicken marinade ingredients are : thyme, ginger, garlic, scallion, lime juice, sugar, salt and black pepper.
All-Spice is all you need: When making wet marinade for Jerk Chicken, I don't use other warm spices such as - cinnamon, nutmeg, cloves. All-Spice does all the work. True to it's name, it is very flavorful and has aroma of all these spices. That said, if I'm making a dry jerk spiced-rub chicken, I add more for additional depth of flavor. But that is whole new post. I hope to share in future.
Scotch Bonnet is NOT Habanero:
When I was working on this recipe, I was surprised to notice how every online recipe is replacing Scotch Bonnet peppers with Hebaneros. Where second is far more hot than first. A marinade with 4 habneros will be super hot. So, I use these peppers based on their heat level. Idea is to add pepper flavor yet keep the heat to medium. We eat pretty spicy food. If you don't. Don't worry! Use following chat to adjust the heat of marinade based on your preference and availability.
Traditional Jerk Chicken Marinade gets heat and flavor of chilies from Scotch Bonnet Pepper. However, I seldom find Scotch Bonnet peppers in my grocery store. So, either I order online or use following substitute for bonnet pepper based on desired heat preference. Use peppers in Jerk Marinade as per the desired heat.Mild Hot: Use one jalapeno. Remove seeds and inner membrane.
Medium: Use only one serrano. Remove seeds and inner membrane.
Medium-high Hot: Use one serrano and 1 Habanero.
Hot: Well, you don't want to go there.
What to serve with Jerk Chicken?
Traditionally Jerk Chicken is served with side of rice and peas. I also serve few other sides which balances the flavor of spices in Jerk Chicken. Like today I served it with rice and peas, and mango strawberry salsa.
I hope you will enjoy this recipe as much as we do.
Happy Cooking!
-Savita
From chefdehome.com
Total Time 30 minutes
Cuisine Mediterranean
- Serve Jerk Chicken with lime wedges, salsa, and rice. Enjoy.
CHICKEN SOUVLAKI MARINADE RECIPE - FOOD.COM
From food.com
Reviews 5.0
Total Time 20 minutes
Calories 208.2 per serving
- Grill over medium heat until chicken is no longer pink.
MARINADE FOR CHICKEN KABOBS RECIPE - FOOD.COM
From food.com
Reviews 5.0
Total Time 5 hours 20 minutes
Calories 794.4 per serving
- Delicious!
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