HOW TO COOK MARINATED CHICKEN RECIPES
PINEAPPLE-MARINATED CHICKEN BREASTS RECIPE - NYT COOKING
Bromelain, the group of enzymes in fresh pineapple, is excellent at breaking down the connective tissues in thick, fibrous chicken breasts. In this simple marinade, grated pineapple completely alters the texture of the breast meat, resulting in something that’s akin to luscious dark meat. Briefly marinating here is important: Leave it too long and the chicken will fall apart during cooking, becoming shreddy and a little gluey. Fifteen minutes is the sweet spot. The accompanying pineapple salsa is a bright topping for the juicy morsels of aromatic chicken and rice.
Provided by Eric Kim
Total Time 30 minutes
Yield 4 servings
Number Of Ingredients 15
Steps:
- In a large bowl, stir together the brown sugar, rice vinegar, soy sauce, fish sauce, 2 tablespoons olive oil, salt, garlic powder, ground cayenne and black pepper. Transfer 1 tablespoon of this marinade mixture to a separate medium bowl and add the diced pineapple, red onion and cilantro. This is your salsa; toss until well mixed and set aside.
- Add the grated pineapple and its juices to the marinade mixture in the large bowl, then add the chicken and toss to coat. Set aside to marinate at room temperature for 15 minutes (and no longer).
- Once the chicken is done marinating, heat a large nonstick skillet over medium-high and add enough olive oil to lightly coat the bottom of the pan. Add the chicken pieces, leaving any marinade behind, in a single layer so that they don’t touch and let cook until the bottoms are browned, 2 to 3 minutes. Continue cooking, stirring occasionally, until browned on all sides and no longer pink on the inside, 4 to 5 minutes more.
- Serve the chicken over rice and top with the reserved pineapple salsa.
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.
More about "how to cook marinated chicken recipes"
PINEAPPLE-MARINATED CHICKEN BREASTS RECIPE - NYT COOKING
Bromelain, the group of enzymes in fresh pineapple, is excellent at breaking down the connective tissues in thick, fibrous chicken breasts. In this simple marinade, grated pineapple completely alters the texture of the breast meat, resulting in something that’s akin to luscious dark meat. Briefly marinating here is important: Leave it too long and the chicken will fall apart during cooking, becoming shreddy and a little gluey. Fifteen minutes is the sweet spot. The accompanying pineapple salsa is a bright topping for the juicy morsels of aromatic chicken and rice.
From cooking.nytimes.com
Reviews 4
Total Time 30 minutes
From cooking.nytimes.com
Reviews 4
Total Time 30 minutes
- Serve the chicken over rice and top with the reserved pineapple salsa.
See details
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
From tasteofhome.com
Reviews 2.6
Total Time 03 hours 05 minutes
Category Appetizers
Calories 103 calories per serving
From tasteofhome.com
Reviews 2.6
Total Time 03 hours 05 minutes
Category Appetizers
Calories 103 calories per serving
- 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.
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PINEAPPLE-MARINATED CHICKEN BREASTS RECIPE - NYT COOKING
Bromelain, the group of enzymes in fresh pineapple, is excellent at breaking down the connective tissues in thick, fibrous chicken breasts. In this simple marinade, grated pineapple completely alters the texture of the breast meat, resulting in something that’s akin to luscious dark meat. Briefly marinating here is important: Leave it too long and the chicken will fall apart during cooking, becoming shreddy and a little gluey. Fifteen minutes is the sweet spot. The accompanying pineapple salsa is a bright topping for the juicy morsels of aromatic chicken and rice.
From cooking.nytimes.com
Reviews 4
Total Time 30 minutes
From cooking.nytimes.com
Reviews 4
Total Time 30 minutes
- Serve the chicken over rice and top with the reserved pineapple salsa.
See details
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
From tasteofhome.com
Reviews 2.6
Total Time 03 hours 05 minutes
Category Appetizers
Calories 103 calories per serving
From tasteofhome.com
Reviews 2.6
Total Time 03 hours 05 minutes
Category Appetizers
Calories 103 calories per serving
- 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.
See details
LEMON AND HERB MARINATED GRILLED CHICKEN THIGHS RECIPE ...
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Reviews 4.4
Total Time 1 hours 25 minutes
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Mar 08, 2019 · The pineapple juice, ketchup, soy sauce, and ginger mixture for these marinated chicken breasts acts double duty as both a marinade and baste for the chicken. If you want extra flavor, don't toss the marinade once you're ready to cook the chicken. Instead, use it as a basting liquid as the chicken …
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