Barbecue Grilled Chicken Marinade Recipes

GRILLED CHICKEN MARINADE

Steps:

• Whisk vinegar, soy sauce, olive oil, parsley, basil, oregano, garlic powder, and black pepper together in a bowl and pour into a resealable plastic bag. Add chicken, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator, at least 4 hours.
• Preheat grill for medium-low heat and lightly oil the grate. Drain and discard marinade.
• Grill chicken on the preheated grill until no longer pink in the center, 4 to 5 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

A GREAT CHICKEN MARINADE (GREAT GRILLED OR PAN SEARED!)

Steps:

• Recommended: Pound breast to even thickness using a meat pounder, rolling pin, or fist. OR cut large ones in half horizontally to form 2 cutlets (steaks) for each.
• Mix marinade in a ziplock bag (or container in which chicken fits snugly). Add chicken.
• Marinate 3 hours to overnight, though even 30 minutes is effective. (Note 2)
• Heat 1 tbsp olive oil in a large skillet over medium high heat, and cook chicken per times below until deep golden (see video). If browning too quickly, lower heat.
• Transfer to serving plate, cover loosely with foil and rest for 3 minutes before serving, garnished with parsley and lemon slices if desired.

KRYSTAL'S PERFECT MARINADE FOR BBQ OR GRILLED CHICKEN

Steps:

• Whisk together the brown sugar, vinegar, soy sauce, olive oil, Worcestershire sauce, sesame oil, garlic, and pepper until the sugar has dissolved.

BARBECUE CHICKEN

Steps:

• Rinse chicken halves in cold water and pat dry with paper towels. Place chicken in a large bowl or baking dish, coat with Italian dressing and evenly season with Neely's Barbecue Seasoning. For best results, allow the chicken to marinate in the refrigerator overnight.
• If cooking inside: Take the chicken out of the refrigerator and brush chicken with Neely's Barbecue Sauce.
• Place into a preheated 350 degree F oven for 45 minutes.
• If grilling outside: Thirty minutes before you're ready to cook, take the chicken out of the refrigerator and allow it to come to room temperature. Preheat the grill to a medium temperature, about 275 degrees F preferably over hickory and charcoal.
• Place the chicken halves on grill, meat side down. Cover grill and cook for about 50 minutes. Flip chicken over and let it brown until the chicken becomes golden, about 15 to 20 minutes. The wing and the drumstick should become very tender and will easily pull away at the joints. Brush the chicken with Neely's Barbecue Sauce during the last 5 minutes of cooking.
• Mix all the ingredients together in a bowl, except the oil and salt and pepper. Slowly whisk in the oil and season with salt and pepper, to taste.
• Add all ingredients to a bowl and stir until combined. Keep in an airtight container for up to 6 months.
• In a large saucepan, combine all ingredients. Bring mixture to a boil, reduce heat to a simmer. Cook uncovered, stirring frequently, for 1 hour 15 minutes.

BARBECUE GRILLED CHICKEN MARINADE

Steps:

• Combine all of the marinade ingredients until smooth and mixed thoroughly.
• Place the chicken breasts into a large sealing plastic bag. Pour 2/3 of the marinade into the bag, coating the chicken. Place the remaining marinade into a container to save for basting later while cooking.
• Place in the fridge SKIN SIDE DOWN and let marinate anywhere from 2-24 hours.
• When ready to cook, pre-heat your grill to medium-high heat. ( 375-425 °F) , oiling the grill if necessary.
• Remove the chicken from the bag, placing on the grill bone side down - skin facing up.
• Discard the bag and marinade and retrieve the fresh, reserved marinade. Brush on the chicken every 5-8 minutes, basting well. Cook until the chicken reaches 165 °F. Remove and serve.

BBQ CHICKEN MARINADE

Steps:

• For the marinade: Combine the ketchup, sugar, vinegar, Worcestershire, cumin, paprika, garlic, 1/2 teaspoon salt and a few turns of pepper in a large resealable plastic bag. Add 4 boneless skinless chicken breasts or 8 boneless skinless thighs (about 1 1/2 pounds), squeeze out the air, seal tightly and massage gently to coat the chicken with marinade. Refrigerate for 2 hours or freeze up to 1 month; defrost in the refrigerator overnight before cooking.
• To cook: Remove the chicken from the bag and grill over indirect heat, covered, until cooked through, lightly charred and an instant-read thermometer registers 165 degrees F, 20 to 25 minutes.

GRILLED CHICKEN MARINADE

Steps:

• Combine all marinade ingredients (vinegar through pepper) in a large liquid measuring cup or bowl.
• Place chicken breasts in a large ziploc freezer bag or medium container. Pour half of the marinade onto the chicken, seal and turn to coat. Reserve remaining marinade in the fridge, covered.
• Marinate chicken for at least 30 minutes, or up to 4 hours.
• Preheat the grill to medium-high heat, about 400 degrees. Lightly grease the grill.
• Meanwhile, add remaining marinade to a small pot and cook over medium heat on the stove top, until slightly thickened. (*This step is optional but a great accompaniment to the finished chicken)
• When grill is hot, add chicken and cook for 5-7 minutes per side (you may want to lift or turn more than once to prevent sticking), until the breasts reach an internal temperature of 165 degrees F in the thickest part.
• Let chicken rest for 5-10 minutes before slicing. Serve with thickened glaze if desired.