Homemade Marinade for Chicken

BEST ever.

Big Ziplock bag. Dump in one jar of Hoisin Sauce (any size - find in the Chinese section - any brand). Fill up empty Hoisin bottle with about 3/4 of the jar with Soy Sauce. Shake to get the remainders of the Hoisin, then dump in bag. Two Tablespoons of Chopped garlic (I use the jarred, but you could use fresh), 2 Tablespoons of Sesame Oil.

Just dump it all in the bag. Marinate chicken (or steaks work great too). Overnight or all day is adequate.

Grill or bake. Do not baste with marinade once its cooking, just discard.

Absolutely fabulous.

My favorite is a pineapple chicken marinade. This is the recipe, except I add about 1/3 cup vegetable or canola oil for moisture.

http://bbq.about.com/od/marinaderecipes/r/bl60302a.htm

I top it with a super yummy, super easy mango salsa (mango, red bell pepper, cilantro, red onion, lime juice, salt)

Here is a photo of mine (I used chicken breast tenders):
www.4flemings.com/BlogImages/pineapple_chicken_06222006_2...

One of our favorites is cilantro lime chicken.

I pound my chicken breasts flat first

combine the juice of 2-4 limes
1 large bunch cilantro chopped
several cloves garlic - minced
about 1/4 cup olive oil
salt and pepper

refridgerate overnight.

Well I can tell you to take the lazy way out and just use a bottle of zesty italian dressing. It's not homemade, but it works great :-) Or maybe experiment with Olive oil , vinegar, fresh herbs and/or white wine. I know it's not the exact answer your looking for. Maybe it will head you in the right direction...

Italian dressing works AMAZING! -even my kids love it! Something else that works well is (bare with me, I know I'm going to misspell this) worcestershire sauce. When we use this we keep flipping the chicken over and basting a little more as we go, this keeps the chicken really moist and flavorful. Good luck!

I ditto the Italian dressing suggestions. That is the best, simple marinade I have ever used. It also works well for pork chops and fajita meat. I have also used rasberry chipotle sauce on chicken. It is really good too.

Allegro marinade (sold in a bottle that looks like mini wine bottle with the gold foil on top - soooo good!! I get the mesquite flavor (spelling?).

Hi A.,
I throw the chicken in a big ziploc bag with red wine vinegar, olive oil, and liberally season with Montreal Steak seasoning(I think McCormick makes it). Let it sit in the fridge for about an hour then grill it, Yum!

1 chicken
3/4 cup apple cider vinegar
2 Tbs salt
1 tsp black pepper
1 tsp white pepper
1 tsp paprika
2 tsp crushed red pepper
6 Tbs vegetable oil
3 Tbs lemon juice
1 Tbs Worcestershire sauce

My brother sent this to me. We liked it, but I would cut back on the vinger. At least it is a start and you can make it your own.

Put the chicken on the grill and baste it until done.

Hope you like it.

I grilled chicken last night. Usually I use fat free italian dressing. Wanted something a little different last time. First I butterflied the breasts so they'd cook a little quicker. The ones I buy are usually really thick. Then I threw them in a bowl with a bit of olive oil, oregano, basil, sea salt, fresh ground black pepper, rosemary, thyme, minced garlic and a little bit of crushed red pepper. I stirred it up and let it sit while my grill preheated. It was the best I've made! My kids and husband loved it.

I kinda 'stole' the herb mix from Carrabba's. They bring you this herb mix with olive oil for your bread and I googled it to see what it was. I've been making it for bread dipping with pasta for a long time.

Hi A.,
My hubby uses apple juice and a bunch of fajita seasoning and marinates it overnight. The apple juice breaks down the fibers in the chicken breast and makes them very tender and moist. The chicken DOES NOT take on any of the flavor of the juice. He also sprinkles some of the seasoning on while grilling with hickory wood chunks that have been soaking in water. It keeps them from burning but the hickory smoke gives the chicken a great flavor.
Sincerely,
A.

This really isn't a marinade, but our boneless, skinless breasts always turn out really juicy when we do them like this. All we do is coat them in a little olive oil and then sprinkle whatever seasoning you want on them and stick them on the grill. I think the olive oil helps seal the juices in and they are always good.

In a bowl or a bag, I typically put orange juice, a little soy sauce, a little worchestershire sauce, fresh minced garlic, and finely chopped fresh rosemary with a good dashing of Angelo's Gourmet Seasoning (It is created by Angelo's BBQ of FW, and you can find it in your spice aisle in Kroger, Albertson's and Academy). It is soooo good.

A bottle of good Italian Dressing is great!

This is really good.

Roasted Chicken with Balsamic Vinaigrette
Recipe courtesy Giada De Laurentiis

1/4 cup balsamic vinegar
2 tablespoons Dijon mustard
2 tablespoons fresh lemon juice
2 garlic cloves, chopped
2 tablespoons olive oil
Salt and freshly ground black pepper
1 (4-pound) whole chicken, cut into pieces (giblets, neck and backbone reserved for another use)
1/2 cup low-salt chicken broth
1 teaspoon lemon zest
1 tablespoon chopped fresh parsley leaves
Whisk the vinegar, mustard, lemon juice, garlic, olive oil, salt, and pepper in small bowl to blend. Combine the vinaigrette and chicken pieces in a large resealable plastic bag; seal the bag and toss to coat. Refrigerate, turning the chicken pieces occasionally, for at least 2 hours and up to 1 day.
Preheat the oven to 400 degrees F. Remove chicken from the bag and arrange the chicken pieces on a large greased baking dish. Roast until the chicken is just cooked through, about 1 hour. If your chicken browns too quickly, cover it with foil for the remaining cooking time. Transfer the chicken to a serving platter. Place the baking dish on a burner over medium-low heat. Whisk the chicken broth into the pan drippings, scraping up any browned bits on the bottom of the baking sheet with a wooden spoon and mixing them into the broth and pan drippings. Drizzle the pan drippings over the chicken. Sprinkle the lemon zest and parsley over the chicken, and serve.

Recipe Summary
Difficulty: Easy
Prep Time: 15 minutes
Inactive Prep Time: 2 hours
Cook Time: 1 hour
Yield: 6 servings