GRILLED CHICKEN MARINADE FOOD NETWORK RECIPES

Name: Chicken Marinade
Prep time: 5 min
Cook time: 40 min
Total time: 2 h 55 min
Yield: 2 servings
Ingredients: 1/2 cup lemon juice; 2 tablespoon Dijon mustard; Kosher salt and freshly ground black pepper; 1 cup good olive oil; 2 chicken breasts, bone-in and skin-on

CHICKEN MARINADE RECIPE | INA GARTEN | FOOD NETWORK

Chicken Marinade Recipe | Ina Garten | Food Network image

Provided by Ina Garten

Categories main-dish

Total Time 2 hours 55 minutes

Prep Time 5 minutes

Cook Time 40 minutes

Yield 2 servings

Number Of Ingredients 5

Ingredients

1/2 cup lemon juice
2 tablespoon Dijon mustard
Kosher salt and freshly ground black pepper
1 cup good olive oil
2 chicken breasts, bone-in and skin-on

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.

MEXICAN GRILLED CHICKEN RECIPE - FOOD.COM

Mexican Grilled Chicken Recipe - Food.com image

We love this chicken. The marinade whips up in a minute in the food processor or blender. Preparation time does not include time to marinate.

Total Time 23 minutes

Prep Time 3 minutes

Cook Time 20 minutes

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

8 chicken thighs or 4 chicken breast halves, on the bone
1/2 onion
1 large garlic clove
1/4 cup olive oil
1/2 teaspoon Mexican oregano
1/2 teaspoon cumin
1 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon dried chipotle powder
1 teaspoon paprika
1 limes, juice of or 2 tablespoons apple cider vinegar
1 handful cilantro leaf (optional)

Steps:

Put all marinade ingredients in the blender or food processor and liquify.
Put marinade in a gallon-size zip lock bag and add chicken pieces. Turn a few times to distribute marinade.
Refrigerate for at least 2 hours I leave it for about 10 hours.
Remove chicken from marinade and place on hot grill. Discard marinade.
Grill, turning occasionally, until chicken is cooked through.

Nutrition Facts : Calories 530, FatContent 42.4, SaturatedFatContent 9.9, CholesterolContent 157.9, SodiumContent 729.2, CarbohydrateContent 3.4, FiberContent 0.8, SugarContent 0.9, ProteinContent 32.9

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