GRILLED CHICKEN MARINADE RECIPE - HOW TO MARINATE CHICKEN
Keep this grilled chicken marinade on hand for easy weeknight cooking. You'll get juicy chicken every time so you never have to worry about dry chicken again!
Provided by THEPIONEERWOMAN.COM
Categories grilled main dish poultry
Total Time 1 hours 10 minutes
Prep Time 30 minutes
Cook Time 40 minutes
Yield 6-8 servings
Number Of Ingredients 12
Steps:
- 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.
MARINATED CHICKEN WINGS RECIPE: HOW TO MAKE IT
I've made these nicely flavored chicken wings many times for get-togethers. They're so moist and tender—I always get lots of compliments and many requests for the recipe. —Janie Botting, Sultan, Washington
Provided by Taste of Home
Categories Appetizers
Total Time 03 hours 05 minutes
Prep Time 5 minutes
Cook Time 03 hours 00 minutes
Yield 20 servings.
Number Of Ingredients 7
Steps:
- Cut chicken wings into three sections; discard wing tips. Place in a large resealable plastic bag. In a small bowl, whisk remaining ingredients until blended. Add to chicken; seal bag and turn to coat. Refrigerate overnight., Transfer chicken and marinade to a 5-qt. slow cooker. Cook, covered, on low 3-4 hours or until chicken is tender. Using tongs, remove wings to a serving plate.
Nutrition Facts : Calories 103 calories, FatContent 7g fat (2g saturated fat), CholesterolContent 23mg cholesterol, SodiumContent 265mg sodium, CarbohydrateContent 1g carbohydrate (1g sugars, FiberContent 0 fiber), ProteinContent 8g protein.
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