WHISKEY CHICKEN MARINADE RECIPES

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HONEY-GLAZED BABY BACK RIBS WITH WHISKEY MARINADE RECIP…



Honey-Glazed Baby Back Ribs with Whiskey Marinade Recip… image

At Pok Pok, Andy Ricker roasts these meaty, tender ribs for two to three hours over a low fire for a fabulously smoky flavor. In this easy adaptation, the ribs are slow-cooked in the oven, then finished on the grill. Baby back ribs cut across the bone are the classic Thai choice, but whole ribs are just as delicious. Slideshow:  More Barbecued Ribs 

Provided by Andy Ricker

Total Time 6 hours 30 minutes

Yield 8

Number Of Ingredients 17

3 racks baby back ribs (about 5 pounds)
¼ cup plus 2 tablespoons soy sauce
¼ cup plus 2 tablespoons whiskey
¼ cup honey
2 tablespoons finely grated fresh ginger
1 ½ teaspoons freshly ground white pepper
1 teaspoon toasted sesame oil
½ teaspoon ground cinnamon
¼ teaspoon freshly grated nutmeg
¼ cup honey
2 tablespoons hot water
½ cup fresh lime juice
¼ cup fish sauce
¼ cup soy sauce
¼ cup gochugaru (Korean red-pepper flakes)
¼ cup chopped cilantro
2 tablespoons sugar

Steps:

  • Arrange the rib racks in a large glass or ceramic baking dish, overlapping them slightly. In a medium bowl, whisk the soy sauce with the whiskey, honey, ginger, white pepper, sesame oil, cinnamon and nutmeg. Pour the marinade over the ribs and turn to coat. Cover and refrigerate for 4 hours.
  • In a small bowl, combine the honey with the hot water. In a medium bowl, combine the lime juice with the fish sauce, soy sauce, pepper flakes, cilantro and sugar; stir until the sugar is dissolved.
  • Preheat the oven to 300°. Line a large rimmed baking sheet with foil. Arrange the ribs on the baking sheet, meaty side up. Roast for about 2 hours, until tender. Baste the ribs with the honey mixture and roast for another 15 minutes, until browned and glossy. Remove the ribs from the oven and baste again with the honey mixture.
  • Preheat a grill. Grill the ribs over moderately high heat, turning once, until lightly charred, about 4 minutes. Transfer the racks to a cutting board and cut into individual ribs. Arrange the ribs on a platter and serve the dipping sauce alongside.

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

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.

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  • In a large bowl, whisk the first seven ingredients until blended. Pour 1-1/2 cups marinade into a large resealable plastic bag. Add chicken; seal bag and turn to coat. Refrigerate 8 hours or overnight. Cover and refrigerate remaining marinade., Drain chicken, discarding marinade in bag. Place chicken on a greased grill rack, skin side down. Grill, covered, over medium heat or broil 4 in. from heat 15 minutes. Turn; grill 10-15 minutes longer or until a thermometer reads 170°-175°, basting occasionally with reserved marinade.
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