Chicken Marinade?

Question

I want to make a chicken marinade (MAKE!) but I don't like the tastes of citrus marinades (with orange or lemon juice). Also please don't say ranch or Italian dressing because I hate them!!! Please and Thank You's!!!(with sugar on top!)

Answer 1

MARINADE FOR CHICKEN

1/2 c. soy sauce
1/4 c. water
1/3 c. salad oil
2 tbsp. dried minced onion
2 tbsp. sesame seeds
1 tbsp. sugar
1 tsp. ground ginger
1/8 tsp. dried red pepper
3/4 tsp. garlic powder

Mix together all the above ingredients. Marinate chicken parts overnight, turning once or twice to insure complete marinate. Cook in 350 degree oven for 1 hour. If you intend to use a charcoal grill, bake in oven first for 45 minutes and on grill for 15 minutes. I place marinade in a Ziploc bag with chicken parts. This makes turning easier.

Answer 2

Chicken Marinade:

2 cups (500 ml/16 fl oz) dry white wine
1/4 cup (60 g/2 oz) brandy
1 carrot, grated
1 onion, grated
2 bay leaves
2 to 3 sprigs thyme
2 to 3 sprigs marjoram or parsley

Preparation:
Combine all the marinade ingredients in a large heavy-duty plastic bag set over a bowl. Add the chicken and seal the bag with as little air as possible, leaving it in the bowl. Marinate the chicken in the refrigerator for a day, turning it from time to time; the bag ensures that all of the chicken is kept moist with marinade.

Malaysian Marinade:

For marinade
4 1/2 tablespoons oyster sauce
2 tablespoons soy sauce
1 1/2 tablespoons ketchup
1 1/2 tablespoons packed light brown sugar
2 tablespoons minced garlic
1 1/2 tablespoons minced peeled fresh gingerroot
5 small shallots, minced
1 1/2 teaspoons hot chili paste

Preparation:
Make marinade:
In a large bowl stir together marinade ingredients.

Chile-Yogurt Marinade
3 garlic cloves
1 jalapeño, halved lengthwise and seeded
1 large onion, cut into large chunks
1/4 cup packed fresh cilantro, basil, or parsley leaves
One 16-ounce container plain low-fat yogurt
Grated zest of 2 limes
1/4 cup fresh lime juice
2 tablespoons chili powder or pure ground mild chile, such as ancho
1 teaspoon salt

Preparation:
To make the marinade, with the machine running, drop the garlic and jalapeño through the feed tube of a food processor. Add the onion and cilantro, and pulse until the onion is finely chopped. Add the yogurt, lime zest and juice, chili powder, and salt, and process into a purée. (Or place all of the ingredients, but only 1 cup of the yogurt, in a blender and process until smooth. Transfer the marinade to a bowl and stir in the remaining yogurt.)

hope these help. enjoy.

Answer 3

This is not a marinade by design, but I see no reason you could not marinade the chicken in it before cooking it. I've just never done it. Very different.

Lazy Gourmet Chicken



1 tbls sugar
¼ cup vinegar
½ cup soy sauce
4 garlic cloves, minced
¾ tsp salt
1 tsp pepper
2 ½ - 3 # fryer, cut up


Combine all ingredients except chicken in a large, tightly lidded saucepan and bring to a boil. Add chicken pieces and coat each well. Keep covered and reduce heat, simmer 35-40 minutes, basting several times along the way.

Answer 4

If you want a homemade marinade that is good for all meats...steak & chicken & pork, here is one: 1 cup water 1 cup soy sauce 1 cup sugar 1 tsp ginger 1 tsp garlic powder 1 tsp Lawry's seasoned salt Mix the water, soy sauce & sugar together in a pan & heat till the sugar is dissoved. Then remove from heat & add the other 3 ingredients & mix well. After it cools, pour it over the meat & refrigerate several hours. This makes the meat tender & has a wonderful teriyaki flavor!

Answer 5

How about:

1/4 c. worcestershire sauce
1/4 c. olive oil
1/4 c. white wine
2 t. minced garlic
salt and pepper

Place chicken in large ziplock bag, pour ingredients into bag. Seal. Gently shake bag to distribute marinade, refrigerate 1 - 2 hours.

Answer 6

McCormick's has come out with an awesome line of marinade packets in the spice/gravy aisle.....I love to use the garlic/herb on chicken.....Simple to use, just add the pkg of spices to 3 tbsp white vinegar & 3 tbsp olive oil......Place in ziplock bag & marinate for a couple of hours or even overnight.....Meat is tasty & tender!

Answer 7

1/4 cup worchestershire sauce
1/4 cup sherry
2 tablespoons honey
2 tablespoons balsamic vinegar
2 teaspoons extra virgin olive oil
1 teaspoon garlic salt

Directions
Mix all of the ingredients together in a mason jar, or other jar with a lid that has a good seal.
Shake it up, baby.
Pour over chicken.
Cover and let chicken marinade for 4-6 hours.
Grill the chicken to your liking and enjoy the melt-in-your-mouth flavor of this great marinade.

Great for sChicken Fajitas
1/4 cup beer (not lite beer)
1/3 cup fresh lime juice
1 tablespoon olive or canola oil
2 large garlic cloves, crushed
1 tablespoon brown sugar
1 tablespoon Worcestershire sauce
1 tablespoon minced fresh cilantro
1/2 teaspoon ground cumin
salt to taste
Combine all ingredients and mix well. Pour marinade over chicken in shallow glass, plastic or other non-reactive container (a 1-gallon plastic zip-top bag works well). Refrigerate for 1 to 3 hours.

Chipotle Tomato Marinade:
12 dried tomato halves (not oil-packed)
1 to 3 dried chipotle chile peppers (see tip, page ???)
1 cup boiling water
1 cup dry red or white wine, or 1 cup water plus 1/2 teaspoon instant beef bouillon granules
1/2 cup chopped onion (1 medium)
1 tablespoon packed brown sugar
1 tablespoon lime juice or lemon juice
2 cloves garlic, quartered
1/4 teaspoon ground black pepper


Directions
1. In a medium bowl place dried tomatoes and chipotle peppers; add boiling water. Let stand about 30 minutes or until vegetables are softened. Drain; reserving liquid.

2. Cut up tomatoes; place in a food processor or blender. Wearing disposable plastic gloves, trim stems from chile peppers; scrape out seeds. Cut up chile peppers; add to tomatoes along with 1/4 cup of the reserved soaking liquid, the wine, onion, brown sugar, lime juice, garlic, and black pepper. Cover and process or blend until nearly smooth. (When necessary, stop food processor or blender and use a rubber scraper to scrape the side of bowl or container.)

3. To use, pour marinade over meat or poultry in a self-sealing plastic bag set in a shallow dish; seal bag. Or pour marinade over meat or poultry in a nonreactive container, such as a ceramic or glass bowl or dish. Turn to coat meat or poultry. Cover if in container.

4. Marinate in the refrigerator at least 2 hours or up to 8 hours. Drain, reserving marinade. Grill according to charts. Brush reserved marinade on meat or poultry halfway through grilling; discard any remaining marinade. Makes about 2 cups marinade (enough for 3/4 pound of meat or poultry)

Answer 8

I like to use olive oil, garlic, onions and yes I use some fresh lemon but you can always omit it. I also add in dried mexican oregano and the usual sea salt, freshly ground black pepper, maybe a little seasoning salt or Adobo...depending on how I'm feeling(lol). Great Luck and Happy Cooking!

Answer 9

1/2 cup oil
1/4 cup white vinegar
2 Tbl sp soy sauce
2 Tbl sp Teriyaki sauce


Can marinate for as little as 1 hour or as much as overnight. Really yummy!

Answer 10

NELSON'S STYLE
soy souce
vinegar or kalamsi extract
black pepper
onion
garlic
red bell pepper
quezo.
marinade for 1 to 2 hours.
best for adobo, fried and grilled chicken