Chicken Marinade

[cockypanther]

I know some of y'all out there have a good recipe for marinated chicken. Basically what I am looking for is a recipe/seasoning/spice blend that doesn't take terribly long (maybe hour to hour and a half max to marinade) and has a fantastic taste! Unfortuantely I am living in an apartment and do not have access to a grill, so I am looking to cook the chicken on either a pan on the stove top or in the oven. Let's see what y'all got.

[Kickerspl80]

Where's Cack and Yancey when u need em! Im also looking for something similar just to try something new. I dont care about time it takes o marinade tho.

Im cooking Chicken Parm tonight woop woop!

[cockypanther]

Bump. Looking for some help here... Yancey, Cack... I'm looking @ y'all.

[cocky0]

Here's one I've used on pork chops, but it was meant for chicken.

1 (4 to 5-pound) broiler fryer chicken
1 quart water
1/2 cup honey
3 1/2 ounces kosher salt, approximately 3/4 cup
1 tablespoon curry powder
1 tablespoon chili powder
2 teaspoons cocoa powder
1 teaspoon adobo powder, without pepper
1 teaspoon ground cumin
1 teaspoon hot smoked paprika
Special Equipment: 2 pieces newspaper, vegetable oil, 2 to 3 pounds natural chunk charcoal, charcoal chimney starter, 8 feet heavy duty aluminum foil, 2 aluminum pie pans
Directions
Lay the chicken on a plastic cutting board, breast side up, with the neck facing you. Remove both wings at the joint between the wing and drumette. Remove the thigh quarters by slicing down on either side of the back end of the breast. Grab both legs, pop the joints that connect to the back, and turn the bird over. Remove the thighs and legs by slicing where they attach to the backbone. Hold the thigh and leg together, feel for the slight indentation where the joints meet and make an incision at this joint. Set the leg and thigh down and slice to separate. Repeat with the other leg piece. Turn the bird back over, breast side up, put your knife against the breastbone and slice down along the rib cage, cutting the breast meat away from the bone. Be sure to include the drumette when removing the breast. Repeat on the other breast. Freeze the carcass for making stock or discard.

Put the chicken pieces in a 1 gallon resealable plastic bag with the water, honey, and salt. Seal the bag and move around vigorously for 1 to 2 minutes to distribute the honey and dissolve the salt. Set the bag in a leak-proof container and refrigerate for 1 1/2 hours.

Meanwhile, combine curry powder, chili powder, cocoa powder, adobo powder, cumin, and hot smoked paprika in a 1 gallon resealable bag.

Pat the chicken with paper towels until very dry. Do not rinse.

Put the chicken in the bag with the spice mixture and shake to thoroughly coat the chicken. Lay the pieces on a cooling rack set inside a half sheet pan. Rest for 30 minutes.

[ShutTheSuccop]

buy Spiedie's Sauce in the marinade area of the grocery store. It is quick!

www.spiedie.com

[USCfootball]

Italian dressing - that's all. Marinade and then add salt/pepper/garlic powder as it cooks to your liking.

[ccured]

Originally Posted by USCfootball

Italian dressing - that's all. Marinade and then add salt/pepper/garlic powder as it cooks to your liking.

Italiandressing and liquid smoke

[Frosty]

Originally Posted by USCfootball

Italian dressing - that's all. Marinade and then add salt/pepper/garlic powder as it cooks to your liking.

I use a Zesty Italian for chicken. If you have a Harris Teeter near you check the fresh meat section, they sell Fresh never frozen chicken breasts for $1.99/lb. The bag the breasts come in works fine for adding some of the dressing to it.

[darthtripous]

The key to cooking chicken is a brine. you can marinade all you want, but a brine helps to chemically alter the meat structure so that when put to heat to the meat it holds its juices and flavor. all you do is let the chicken sit in a mixture of salt and water, let it dry, and then put on your marinade. Use google.. its easy and your wont eating charcole chicken

[Cocky2001]

Originally Posted by cockypanther

Bump. Looking for some help here... Yancey, Cack... I'm looking @ y'all.

Yancey must be "otherwise occupied" ... saw the thread and took a look to see what he had posted. Not like my buddy to be slow in responding, but I'll check back.

Like the brine idea, I usually just do the italian dressing w/o the brine, will try it though.

[cocky0]

I'll second the italian dressing nomination. Sometimes I use the dry mix with my fried chicken dredge.

[The Yancey]

You are screwing yourself with that time limitation. I agree with the earlier poster that brining is the way to go with larger pieces. If you have a short time and are using cut up pieces try going with a commercial mojo marinade. Publix sells bottles. It will give you a nice taste of the islands.

[hellraiser24]

Check out this thread:

http://www.cockytalk.com/showthread....hlight=chicken

[cockypanther]

Threw a lil bait and look what I got haha. I'm definitely going to try some of these and it looks like Italian dressing is a popular marinade.

[2spurs]

Here is one I picked up while living in Mexico that is real good for Chicken/Fish/Shrimp. (especially when used for fajitas)


2 tablespoons Olive oil
1/3 cup lime juice
1/3 cup lemon juice
1/3 cup orange juice
1 1/2 tablespoons minced garlic
1 teaspoon dried oregano
3/4 teaspoon ground cumin
1 bay leaf
Salt/pepper to taste
Add around 1/2 cup of of your favorite salsa...I make my own. However store bought will work fine.

place in your blender then seal it up in a zip-lock for 2-4 hours in the fridge.
Take it out 30 minutes to an hour before grilling

[5150harley]

Originally Posted by cockypanther

Threw a lil bait and look what I got haha. I'm definitely going to try some of these and it looks like Italian dressing is a popular marinade.

I like to mix Italian and Worcestershire in a bag about half and half. Put boneless breast in and let marinate for a couple of hours shaking the bag up a couple of times.

Also, like to put sliced pineapples in the bag with a little juice and cook the pineapples on the grill.

[sandstorm2001]

Originally Posted by Kickerspl80

Where's Cack and Yancey when u need em! Im also looking for something similar just to try something new. I dont care about time it takes o marinade tho.

Im cooking Chicken Parm tonight woop woop!

When I make chicken parm I like to let the chicken sit in Lemon juice and garlic for no more than 20 or 30 minutes (depending on how strong you want to lemon flavor to be), then bread it in a mixture of flour and cavenders and fry it in olive oil. Comes out pretty fantastic.

[LimpCock]

^^ lemon juice and cavenders

[simsar4]

Cavenders is great on anything!!