Good Marinade For Grilled Chicken 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.

BEST MARINATED GRILLED CHICKEN

Steps:

• In a large shallow dish, combine water, wine, sesame oil, soy sauce, mustard, brown sugar and liquid smoke. Stir in Italian dressing mix, orange zest, ginger, paprika and fines herbs. Place chicken in the dish, and turn to coat. Cover, and refrigerate overnight.
• Preheat an outdoor grill for medium heat, and lightly oil grate.
• Discard marinade. Grill chicken 15 to 20 minutes per side, until no longer pink and juices run clear. Occasionally place rosemary sprigs on coals to impart a unique smoky flavor to chicken.

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.

GRILLED CHICKEN MARINADE

Steps:

• MARINADE: Combine 3/4 cup vegetable oil, 1/4 cup + 2 tablespoons soy sauce, 3 tablespoons Worcestershire sauce, 1/4 cup red wine vinegar, about 3-4 tablespoons lemon juice, 1 teaspoon lemon zest, 1/2 tablespoon black pepper, 2 teaspoons minced parsley, 3 tablespoons yellow mustard, 1-2 teaspoons minced garlic (for a more intense flavor use 2), and 1 tablespoon honey in a large bowl.
• RESERVE: Set aside 1/3 cup of the marinade and save it for basting later.
• PREP CHICKEN: Remove fat from the chicken and pound the chicken to an even width (about 1 inch wide everywhere.) If breasts are very thick, cut them in half to get them 1 inch thick. Prepping the chicken like this will ensure even grilling and make sure more chicken gets all those great marinade flavors.
• MARINATE: Place the chicken in the marinade and marinate for at least 30 minutes to 6 hours. The chicken is best at 4-6 hours. Too much longer and it tends to get salty/cooked by the vinegar and lemon.
• PREP GRILL: Make sure your grill grates are clean and greased. To grease, dredge a paper towel in vegetable oil and holding it with tongs, rub it all over the grate. Grease, once the grill has been preheated to about 375-450 degrees F. Don't go hotter than 450 to avoid drying out the chicken.
• GRILL: Grill the chicken until completely cooked through (about 4-6 minutes per side depending on the heat of the grill and thickness) Chicken should register 160 degrees F at its thickest part (carry-over heat will bring it to 165 degrees). For 1-inch-thick breasts grilled at 400 degrees, it takes generally 5 minutes on the first side and 4 minutes on the other side.
• BASTE: Generously brush chicken with the reserved marinade mix as it grills. Keep grill closed as much as possible though.
• OPTIONAL: For a quick lemon-butter sauce to serve over the chicken, combine 3 tablespoons melted butter, 3 tablespoons lemon juice, 1-2 teaspoons lemon zest, 3 tablespoons olive oil, and 3 tablespoons honey in a small bowl. Add some pepper and parsley if desired. Serve with the chicken.

GRILLED CHICKEN MARINADE

Steps:

• For the marinade: Combine the olive oil, soy sauce, garlic, brown sugar, lemon juice, dijon mustard, thyme, salt, and black pepper in a pint-sized mason jar. Cover and shake well to combine. Use immediately or store in the refrigerator for up to 4 days before use.
• For the grilled chicken: Place the chicken in a zip-up gallon bag. Add all of the marinade, seal the bag, and refrigerate for 30 minutes (or up to 4 hours).
• Meanwhile, pre-heat one side of the grill to medium heat, around 350°, and leave the other side unlit. Oil the grill grates well.
• Remove the chicken from the marinade and pat dry with paper towels. Discard the remaining marinade. Place the chicken skin-side down over the lit side of the grill. Cover and cook until grill marks appear and the chicken easily releases, 6 to 8 minutes.
• Flip the chicken and transfer it to the unlit side of the grill. Cover and cook until the internal temperature reads 165˚, 35 to 45 minutes more (depending on the size of your chicken pieces). Let rest for 5 minutes, then serve immediately.

THE BEST EVER GRILLED CHICKEN MARINADE

Steps:

• Combine all ingredients in a large ziplock bag.
• Add chicken to the bag and place the closed ziplock bag in a large bowl and put in the fridge. (The bowl will keep it from making a huge mess in case the bag leaks)
• Marinade for at least 8 hours or overnight and grill! Enjoy!
• (I do not add any extra salt to my chicken marinade because salt will dry the chicken out. ALWAYS salt the chicken AFTER you grill it to ensure. It will need a good bit of salt after it is done)