what can i marinade my chicken breast in?

Question

i make linguine with chicken, broccoli, and shrimp. my sauce is just olive oil, cooking wine, butter, and garlic. What can i marinade my chicken in before i start cooking to taste less dry and also go with the above ingredients?

Answer 1

Amazing Chicken Marinade

1/4 cup cider vinegar
3 tablespoons whole grain mustard
3 cloves garlic, peeled and minced
1 lime, juiced
1/2 lemon, juiced
1/2 cup brown sugar
1 1/2 teaspoons salt
6 tablespoons olive oil
ground black pepper
6 boneless skinless chicken breast halves

In a large, non-reactive container, whisk together ingredients beginning with cider vinegar through salt.
Then whisk in olive oil and pepper.
Place chicken in the mixture.
Cover and marinate chicken in the fridge 8 hours or overnight.
Remove chicken from marinade just before you turn on your grill or broiler to let come up a few degrees.
Discard marinade.
Lightly oil your grill or broiler pan.
Grill or broil about 10 minutes per side.

Answer 2

1

Answer 3

If you don't like dry chicken don't use skinless breasts. Keep the skin on or use thighs (with the skin on). Alternatively, try a different method for cooking the chicken - wrap the chicken breast in bacon strips before you cook bake or saute it, or poach the chicken in chicken broth. As far as marinades - experiment with brining. A brine is a heavily salted marinade that takes advantage of osmosis to break down the meat's cellular structure. It's what professional chef's use with leaner cuts like pork chops and chicken breasts. Some will actually use a syrings to inject the brine. You can find lots of brine recipes online. And since you asked for a chicken marinade that goes with the above? Lemon zest, tarragon (or any other herb you like), mustard, and olive oil.

Answer 4

I would use the wine, olive oil and garlic in a marinade to add flavor. In my experience, if your chicken breasts are dry, you may be overcooking them. Try cooking until just shy of done, then let them rest for 5-7 minutes. the heat in the breasts will complete the cooking time. Also, never pierce the breasts during cooking (like using a fork to turn them) as this will also dry them out.

Answer 5

Use a "brine" solution. If you haven't used one before, you will find a noticable difference in the texture, flavor and moisture level in the chicken. A brine solution is nothing more than 1 quart of water, 1/4 C. kosher salt or table salt (you can use a bit less if you are on a low sodium diet), 4 whole garlic cloves & 1 tsp. of whole peppercorns. "Marinate" your chicken in the brine for 2-3 hrs. or just an hour if you're in a hurry. Give it a try. Then cook the chicken like you normally would.

Answer 6

Marion's Chicken in Honey-Mustard Marinade
Recipe #1405688 ratings
Found this recipe on the website of a German cook named Marion. Though honey and mustard are commonly paired, the addition of orange and dill is new to me. This is an untried recipe posted for the Zaar World Tour.
by toni gifford Requires Premium MembershipMy Notes

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4 servings 35 min 5 min prep
Change to: servings US Metric
1 1/4 lbs boneless skinless chicken breasts
8 teaspoons Dijon mustard
8 teaspoons honey
2 tablespoons fresh dill, finely chopped
1 tablespoon orange zest, finely grated

Not the one? See other Marion's Chicken in Honey-Mustard Marinade Recipes
< 60 mins Main Dish
German Main Dish
Low Fat Main Dish
Chicken Breasts Main Dish
Pre-heat oven to 375°F
Wash the chicken breast fillets and pat dry. If one side is much thicker than the other you may want to give it a quick pound with a meat mallet (skin-side down) to even it out.
For the sauce, mix the Dijon mustard, honey, dill and orange zest in a small bowl, stir well.
Brush both sides of the fillets with the marinade and bake the chicken for 30 minutes.
Cut the fillets with a sharp knife on the thickest part, if the juices run clear they are done

Answer 7

super hen Marinade Recipe factors: 6 boneless, skinless hen breast halves a million/3 cup olive oil a million/3 cup lemon juice a million (.7 ounce) kit Italian-form dressing blend instructions: place the hen breasts between sheets of waxed paper and pound till skinny. do away with breasts and place right into a brilliant resealable plastic bag. In a medium blending bowl, combine the oil, lemon juice, and Italian-form seasoning. Pour blend into the plastic bag containing the hen. Seal the plastic bag and shake gently to ensure that each and every physique the hen is in touch with the marinade. Refrigerate marinated hen products in one day or as much as two days. while waiting to prepare dinner, preheat grill and gently oil grate. place hen breasts on the grill and prepare dinner for greater or less 5 to 7 minutes according to area. 6 servings Prep Time: 5 minutes prepare dinner Time: 10 minutes waiting In: 8 Hours quarter-hour Servings: 6

Answer 8

Italian salad dressing - makes a great chicken marinade for just about anything. Give it extra zing by adding a little of that cooking wine.

Answer 9

It is a comon problem with chicken breasts..

trust me on this one...for your recipe, soak one breast for 48 hours in the following mix in the fridge
1 cup pineaple juice, 1 crushed garlic clove, small sliced onion, salt and pepper ..72 hours soaking would be even better.
Cut and cook the breast as usual..

Answer 10

I use red wine vinegar with one of those dry italian dressing packets. I make a chicken and broccoli casserole with chicken marinated in this way.