CHICKEN MARINATED IN VODKA
Make and share this Chicken Marinated in Vodka recipe from Food.com.
Provided by COOKGIRl
Categories Chicken
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- MARINADE: In a Ziploc-type bag, combine all the ingredients except for the chicken and mint leaves used for garnish.
- Stir the mixture then add the chicken parts.
- Shake bag gently to coat. Cover and refrigerate several hours or overnight, turning a few times.
- Use a pair of tongs to place the chicken in an oiled 9x13-inch baking dish. *Discard* marinade.
- Bake at 350º for about 1 hour or until meat is browned on the outside and no longer pink in the middle.
- Transfer the chicken to a platter and garnish with the mint leaves.
- OPTIONAL GRILLING DIRECTIONS: Prepare the grill for indirect medium heat.
- Remove chicken parts from marinade; *discard* marinade.
- Place chicken on oiled or sprayed grate and grill until lightly browned and no longer pink in the center, about 1 hour.
- Turn chicken pieces several times while grilling.
- Serve as indicated in Step #6.
Nutrition Facts : Calories 494.7, Fat 7.6, SaturatedFat 1.6, Cholesterol 198, Sodium 367.7, Carbohydrate 6.4, Fiber 0.1, Sugar 6.3, Protein 78.8
DRUNKEN CHICKEN
This classic Shanghai dish involves soaking poached chicken in rice wine. The wine used is Shaoxing (sometimes called hua diao wine), a Chinese cooking wine typically used in stir-fries and marinades and known for its amber color and floral flavor. This version of drunken chicken includes some of the chicken poaching liquid mixed into the marinade to temper the strong flavor of the Shaoxing. Some recipes use equal parts wine and poaching liquid, but we found it a bit overpowering. Feel free to adjust the amount of wine to your liking. The addition of goji berries is optional (and not traditional), but it adds sweetness and color to the dish.
Provided by Food Network Kitchen
Categories main-dish
Time 10h15m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Sprinkle 2 tablespoons salt on the chicken, making sure to season the inside of the cavity. Leave the chicken at room temperature for 1 hour.
- Meanwhile, bring 4 quarts of cold water to a boil over medium-high heat in a 7-quart Dutch oven. Add 2 tablespoons salt, the ginger and whole scallion. Slowly lower the chicken into the boiling water with the breast side up. Bring the water back up to a gentle boil.
- Carefully lift the chicken out using the handles of 2 wooden spoons or 2 pairs of chopsticks positioned under the wings; be careful not to tear the skin (do not use tongs as they can easily tear the skin). Lift the chicken just high enough and tilt it so all the water drains from the cavity into the pot; this allows cold water in the cavity to drain and ensures even cooking.
- Lower the chicken back into the water. Bring the water back to a gentle simmer and reduce the heat to low. Cook, covered, until the juices run clear when the chicken is pierced between the leg and thigh, 33 to 35 minutes. Right before the chicken is done, prepare a large bowl of ice water.
- Transfer the chicken to ice water breast-side down; reserve the liquid the chicken poached in. Let the chicken cool for about 10 minutes, flipping it once after about 5 minutes. (The ice bath prevents the chicken from overcooking, but also helps to firm the meat and tighten the skin.) Remove the chicken, letting the excess water drain off.
- Whisk together 2 cups of the reserved poaching liquid, the wine, sugar and 1 teaspoon salt in a medium bowl until the sugar dissolves. Set aside to cool to room temperature.
- Carve the chicken with a meat cleaver or chef's knife: Start by detaching both leg quarters (leg and thigh together) from the body. Chop the leg quarters through the bone into roughly 3/4-inch pieces. Cut off the wings and drumettes. Split the wing flat lengthwise to expose the meat. Cut the breast bone down the center to separate the two breast halves. Cut each half through the bone into 3/4-inch pieces. Lay the chicken pieces in a 2-quart casserole dish in a single layer.
- Sprinkle the goji berries if using around the chicken. Pour the wine mixture over the chicken making sure it's submerged; add a little more poaching liquid if it's not. Cover and refrigerate overnight or up to 2 days.
- Serve cold, taking the chicken pieces out of the marinade and garnishing them with the goji berries and thinly sliced scallions if using.
DRUNKEN CHICKEN MARINADE
Hi, it's been a very long time since the last time I posted to r.f.r, but I couldn't resist sending this when I saw the drunken chicken thread, This is a relatively new favorite of mine I created - I like it best for hickory or mesquite grilled chicken - but I think it works well for beef too...
Provided by Tracey Claybon
Categories Weeknight
Time 1h55m
Yield 1 serving(s)
Number Of Ingredients 4
Steps:
- Optional add-ins: garlic - I use powdered for the intensity- but crushed cloves of garlic will also be good...
- splash of cayenne pepper sauce Rotel chiles and tomatoes A-1 sweet and tangy sauce Sriracha (or any flavor Vietnamese-style) chili sauce Substitution: Vodka or honey mead for Cider...
- ---- Combine all ingredients and pour over meat to be marinated.
- The estimated amount above marinates about 2 1/2 to 3 lbs of chicken.
- Marinate in tightly sealed dish at minimum for about 1 1/2 hours (for mild intoxication;) I marinated overnight and had wonderful results.
- I hope you enjoy it
Nutrition Facts : Calories 222, Fat 4.9, SaturatedFat 2.4, Sodium 4767.7, Carbohydrate 42.4, Fiber 20.7, Sugar 2.1, Protein 15.4
GRILLED CHICKEN MARINADE
Simply the best chicken marinade for any occasion. Works wonderfully on top of a salad.
Provided by Jennifer
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 4h20m
Yield 5
Number Of Ingredients 9
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).
Nutrition Facts : Calories 233 calories, Carbohydrate 2.4 g, Cholesterol 64.6 mg, Fat 13.6 g, Fiber 0.3 g, Protein 24.3 g, SaturatedFat 2.3 g, Sodium 482.2 mg, Sugar 0.3 g
More about "chicken marinated in vodka recipes"
MAKE BETTER FRIED CHICKEN BY ADDING VODKA TO YOUR …
From lifehacker.com.au
Estimated Reading Time 2 mins
MAKE BETTER FRIED CHICKEN BY ADDING VODKA TO YOUR …
From lifehacker.com
Estimated Reading Time 1 min
5 EASY CHICKEN MARINADES - GIMME SOME OVEN
From gimmesomeoven.com
6 SIMPLE CHICKEN MARINADES - DOWNSHIFTOLOGY
From downshiftology.com
FOUR SECRETS TO IMPROVING ANY FRIED CHICKEN RECIPE | THE FOOD LAB
From seriouseats.com
VODKA MARINATED STEAK | NIGELLA'S RECIPES | NIGELLA LAWSON
From nigella.com
5 EASY CHICKEN MARINADE RECIPES (UNDER 3 INGREDIENTS!) - FED & FIT
From fedandfit.com
EASY CHICKEN MARINADE RECIPE - DINNER, THEN DESSERT
From dinnerthendessert.com
HOW CAN I MARINATE CHICKEN BREAST IN VODKA? : COOKING
From reddit.com
CHICKEN IN A TOMATO VODKA SAUCE | CARRIE'S EXPERIMENTAL KITCHEN
From carriesexperimentalkitchen.com
CHICKEN MARINADE {BEST EVER FOR BAKING OR GRILLING!} – …
From wellplated.com
EASY CHICKEN MARINADE - 6 WAYS (FOR SUPER JUICY CHICKEN!) - FIT …
From fitfoodiefinds.com
OUR 15 BEST CHICKEN MARINADES | ALLRECIPES
From allrecipes.com
TOP 11 CHICKEN MARINADE RECIPES - THE SPRUCE EATS
From thespruceeats.com
CHICKEN MARINADE - THE BEST FOR GRILLING OR BAKING ... - KRISTINE'S …
From kristineskitchenblog.com
8 CHICKEN MARINADE IDEAS FOR DELICIOUSLY JUICY CHICKEN BREAST
From eatthis.com
HOW TO MAKE THE CRISPIEST FRIED CHICKEN - INSIDER
From businessinsider.com
10 BEST VODKA CHICKEN WINGS RECIPES | YUMMLY
From yummly.com
PENNE VODKA WITH CHICKEN RECIPE - LAURA IN THE KITCHEN
From laurainthekitchen.com
GRILLED CHICKEN AND VEGGIES IN A VODKA CREAM SAUCE RECIPE
From recipes.net
40 MARINATED CHICKEN RECIPES THAT PUT YOUR FRIDGE TO WORK
From tasteofhome.com
THE BEST CHICKEN MARINADE - SPEND WITH PENNIES
From spendwithpennies.com
3 BERTOLLI VODKA SAUCE CHICKEN RECIPES | RECIPE SELF
From recipeself.com
12 MARINATED GRILLED CHICKEN RECIPES - FOOD NETWORK
From foodnetwork.com
CHICKEN DINNERS: CHICKEN AND PENNE IN VODKA CREAM SAUCE
From seriouseats.com
YOGURT MARINATED CHICKEN - COOKING CLASSY
From cookingclassy.com
THE BEST CHICKEN MARINADE (FOR GRILLING OR BAKING) - MOM ON …
From momontimeout.com
JUST A GREAT CHICKEN MARINADE | RECIPETIN EATS
From recipetineats.com
CHICKEN WITH VODKA SAUCE - EVERYBODYLOVESITALIAN.COM
From everybodylovesitalian.com
RECIPES, DINNERS AND EASY MEAL IDEAS | FOOD NETWORK
From foodnetwork.com
CHICKEN PARM WITH VODKA SAUCE - HOW SWEET EATS
From howsweeteats.com
VODKA AND LIME CHICKEN RECIPE | CDKITCHEN.COM
From cdkitchen.com
15 QUICK MARINADES THAT MAKE BONELESS CHICKEN BREASTS SO MUCH …
From thekitchn.com
INDIAN CHICKEN MARINADE (EASY AND AUTHENTIC) - PIPING POT CURRY
From pipingpotcurry.com
EASY MARINATED GRILLED CHICKEN (30 MINUTES!) - MINIMALIST BAKER …
From minimalistbaker.com
HOW TO MARINATE CHICKEN | BBC GOOD FOOD
From bbcgoodfood.com
10 BEST VODKA SAUCE CHICKEN RECIPES | YUMMLY
From yummly.com
LEMON GARLIC CHICKEN MARINADE - BAKE. EAT. REPEAT.
From bake-eat-repeat.com
THE BEST CHICKEN MARINADE RECIPE – MODERN HONEY
From modernhoney.com
HONEY GARLIC CHICKEN MARINADE - BAKE IT WITH LOVE
From bakeitwithlove.com
CHICKEN MARINADE - AMANDA'S COOKIN' - CHICKEN & POULTRY
From amandascookin.com
BEST CHICKEN MARINADES - 20+ WAYS! - THE GIRL ON BLOOR
From thegirlonbloor.com
BAKED CHICKEN PARMESAN WITH VODKA SAUCE - SIP BITE GO
From sipbitego.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love