Use marinades to amp up the flavor of chicken

 

Chicken is one of the most popular forms of protein, but making it is trickier than it would otherwise appear.

After all, you run the risk of illness if it’s undercooked but if you cook it too long it can be dry and tough.

There’s one simple way to prevent this issue, however. Make a marinade and soak your chicken in it before cooking.

The right marinade guarantees two things — flavor and juiciness. Marinades are always some combination of an acid, such as lemon juice or vinegar, some fat and some sweetness. There’s usually some salt, and you can add other herbs and spices as well.

To marinate chicken, prepare the marinade, place it in a plastic bag with the chicken and seal it, eliminating as much of the excess air as possible. 

Make sure to stir the meat or ensure it’s covered in the marinade so every piece of chicken has a chance to absorb the flavors.

Chicken has to sit in most marinades for anywhere from one hour to overnight, but there are exceptions so pay attention to your recipe.

To help with the cooking, flatten your chicken by pounding it before placing it in the marinade. By making it a uniform size, the cook time will be uniform as well.

Dry the chicken before cooking it to prevent the marinade from burning.

If you are pan frying or roasting the chicken, take care not to overcrowd the pan or the meat will steam. 

And when you’re done, use a meat thermometer to check the temperature and ensure the chicken cooked through — 165 degrees is the desired temperature — something that’s especially important for thicker cuts.

And let the chicken rest when it’s done to allow the juices to reabsorb, something that will result in a more tender and juicy piece of meat.

Following are a few recipes for marinades and meals made with marinated chicken from www.thekitchn.com.

 

 

The Ultimate Marinade 

1 cup olive oil

1 cup freshly squeezed lemon juice

1/2 cup water

3 cloves garlic, peeled and smashed

2 teaspoons honey

2 teaspoons kosher salt

1 teaspoon freshly ground black pepper

4 pounds bone-in chicken thighs, drumsticks or boneless, skinless chicken breasts

Place the olive oil, lemon juice, water, garlic, honey, salt and pepper in a gallon zipper-top bag and stir to combine. If using drumsticks or thighs, place in the marinade.

If using chicken breasts, place one or two in another gallon zipper-top bag. Press out extra air, seal bag and use the flat side of a meat mallet or rolling pin to pound the thickest part of the breast so it is the same thickness as the rest of the breast.

Place chicken breasts in the marinade. Seal and massage the chicken to coat it. Place on a rimmed baking sheet so the bag sits flat. Refrigerate at least one hour or up to overnight.

Remove the chicken from the marinade and pat dry with paper towels. 

Heat an outdoor grill for both high direct and indirect heat. Scrape any debris from the grill grates and oil well. Place chicken on the grill over direct heat, cover and cook three minutes. Flip the chicken, cover and cook three minutes more. Move chicken to indirect heat and cook 12 to 15 minutes, covered, until the thickest piece registers 165 degrees. Transfer to a clean serving platter.

 

 

Grilled Chicken Thighs

4 cloves garlic

1/4 cup olive oil

1/4 cup soy sauce

1/4 cup packed light brown sugar

2 tablespoons apple cider vinegar

1 tablespoon Dijon mustard

1 teaspoon ground cumin

1 teaspoon smoked or regular paprika

1/4 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

2 pounds boneless, skinless chicken thighs

Chopped fresh cilantro, basil or parsley leaves, optional

Coarsely chop garlic cloves and place in a medium bowl. Add olive oil, soy sauce, light brown sugar, apple cider vinegar, Dijon mustard, ground cumin, paprika, kosher salt  and black pepper. Whisk to combine.

Pour into a large zip-top bag. Pat chicken thighs dry with paper towels. Add to the bag, seal and massage to coat the chicken evenly with marinade. Refrigerate, flipping the bag halfway through, for at least two hours or overnight.

Heat an outdoor grill to direct, medium-high heat. Scrape grill grates clean.

Remove chicken from marinade and let any excess drip off. Place on the grill smooth-side down, in a single layer with space between each piece. Cover and cook four to five minutes, until dark grill marks appear. Flip chicken, cover and cook three to five minutes, until grill marks appear and the thickest part of the chicken registers at least 165 degrees. 

Transfer to a serving plate. Garnish with chopped fresh cilantro, basil, or parsley leaves if desired.

 

Vietnamese Inspired Blender Marinade

1/2 small shallot, coarsely chopped

1/2 bunch fresh cilantro stems

4 cloves garlic

3/4 cup lime juice

1/4 cup fish sauce

2 to 3 tablespoons sugar

Coarsely chop cilantro stems until you have 1/2 cup. Add shallot, cilantro, garlic cloves, lime juice, fish sauce and sugar. Blend until smooth. Taste and blend in as much as one tablespoon more sugar if needed.

 

 

Korean BBQ Marinade

1/4 cup soy sauce

2 tablespoons toasted sesame oil

2 to 3 cloves garlic, crushed

1 to 2 scallions, chopped

1-1/2 teaspoons grated fresh ginger

1 tablespoon packed light or dark brown sugar

1 teaspoon toasted sesame seeds

Pinch freshly ground black pepper

1/4 cup fresh Asian pear juice or puree , optional

Combine soy sauce, sesame oil, crushed garlic, scallions, grated ginger, brown sugar, sesame seeds, pepper and Asian pear juice or puree in a small bowl. Mix well. Taste and adjust quantities, if desired.

Use sauce to marinate beef short ribs or slabs of extra-firm tofu that’s been drained and pressed. Place in a shallow dish or zip-top bag and coat evenly with marinade. Marinate two hours and as long as a day, turning at least once.

 

 

Honey Jerk Grilled Chicken

2 cloves garlic

1/3 cup balsamic vinegar

2 tablespoons mild jerk seasoning with salt

2 tablespoons honey

1/4 teaspoon ground ginger

1/2 teaspoon kosher salt

1/8 teaspoon freshly ground black pepper

6 bone-in, skin-on chicken thighs

Vegetable oil

Chopped fresh parsley leaves, optional

Mince garlic cloves and place in a large bowl. Add balsamic vinegar, jerk seasoning, honey, ginger, kosher salt and pepper and whisk to combine.

Add chicken thighs and toss to combine. Cover and let sit at room temperature for 30 minutes or refrigerate overnight. 

Heat an outdoor grill for direct, medium-high heat. Scrape grill grates if needed, then brush with a paper towel dipped in vegetable oil. Place chicken on the grill, skin side-down, and discard remaining marinade. Cover and grill about 10 minutes, until skin is browned. 

Flip chicken, cover and grill 10 minutes, until chicken is cooked through and registers at least 165 degrees. Garnish with chopped fresh parsley leaves.

 

 

Grilled Chicken Kebabs

2 cloves garlic, minced

1 medium lemon

1/4 cup fresh parsley leaves, finely chopped, plus more for garnish

1 cup whole milk plain yogurt

2 teaspoons kosher salt

1 teaspoon paprika

1/4 teaspoon red pepper flakes, optional

2 pounds boneless, skinless chicken breasts or thighs

Vegetable oil

Place minced garlic in a gallon-sized zipper-top bag. Finely grate the zest of the lemon, then juice the lemon and add to bag. Add chopped parsley leaves, yogurt, kosher salt, paprika and red pepper flakes, if using. Seal bag and massage to combine.

Cut chicken into one-inch pieces. Add chicken to the yogurt marinade, seal bag, then massage the chicken to coat. Set aside at room temperature for 30 minutes or refrigerate as long as overnight.

Prepare outdoor grill for medium-high, direct heat and soak eight skewers in water if they’re wooden.

Thread chicken onto skewers, using six to eight pieces per skewer and leaving 1/4 to 1/2-inch space between pieces. Place skewers on a rimmed baking sheet.

Scrape grill grates clean, then oil with a paper towel dipped in vegetable oil. Place skewers on the grill in a single layer. Cover and grill four to five minutes, until grill marks form and chicken easily releases from the grill. Flip skewers and grill four to five minutes, until chicken is cooked through and registers 165 degrees.

Garnish with more parsley and serve immediately.

 

 

Fajita Marinade

1/2 cup water

1/4 cup olive oil

1/4 cup freshly squeezed lime juice

1 tablespoon Worchestershire sauce

1 teaspoon kosher salt

1 teaspoon ground cumin

1/2 teaspoon chili powder

1 large onion, sliced

1 large red bell pepper, sliced

2 cloves garlic, minced

1-1/2 to 2 pounds chicken breast or flank steak

Place water, oil, lime juice, Worcestershire sauce, salt, cumin and chili powder in a small bowl or glass measuring cup and whisk to combine.

Place onion, bell pepper, garlic and protein in a gallon-sized zipper-top freezer bag. Add marinade, seal and massage to combine. Refrigerate at least one hour or overnight.

 

 

Citrus-Chile Blender Marinade

1 small yellow onion

1 canned chipotle en adobo

1 tablespoon canned chipotle en adobo sauce

1/2 cup orange juice

1/4 cup lime juice

4 cloves garlic

Kosher salt

Freshly ground black pepper

Coarsely chop onion and place in a blender. Add one chipotle en adobo and one tablespoon of the sauce, orange juice, lime juice, and garlic cloves. Blend until smooth. Taste and season with kosher salt and black pepper as needed.