Lindas Own Chicken Breast Marinade Recipes

LINDA'S BEST MARINATED CHICKEN

Linda's Best Marinated Chicken image

I have been using this grilled chicken recipe since I was 12 years old. That's 40-plus years! It is so moist and delicious, it will melt in your mouth. -Linda Pace, Lees Summit, Missouri

Provided by Taste of Home

Categories Dinner

Time 55m

Yield 4 servings.

Number Of Ingredients 9

Ingredients

1-1/4 cups olive oil
1/2 cup red wine vinegar
1/3 cup lemon juice
1/4 cup reduced-sodium soy sauce
1/4 cup Worcestershire sauce
2 tablespoons ground mustard
1 tablespoon pepper
3 garlic cloves, minced
1 broiler/fryer chicken (3 to 4 pounds), cut up

Steps:

Place the first eight ingredients in a blender; cover and process until blended. Pour 2 cups marinade into a large resealable plastic bag. Add chicken; seal bag and turn to coat. Refrigerate 4 hours or overnight. Cover and refrigerate remaining marinade. , Drain chicken, discarding marinade in bag. Grill chicken, covered, over medium heat 40-45 minutes or until juices run clear, turning occasionally and basting with reserved marinade during the last 15 minutes.

Nutrition Facts : Calories 533 calories, Fat 38g fat (8g saturated fat), Cholesterol 131mg cholesterol, Sodium 299mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 0 fiber), Protein 42g protein.

CHICKEN MARINADE

Chicken Marinade image

Provided by Ina Garten

Categories main-dish

Time 2h55m

Yield 2 servings

Number Of Ingredients 5

Ingredients

1/2 cup lemon juice
2 tablespoon Dijon mustard
Kosher salt and freshly ground black pepper
1 cup good olive oil
2 chicken breasts, bone-in and skin-on

Steps:

In a small bowl, whisk together the lemon juice, mustard, 1 teaspoon salt and 1/2 teaspoon pepper. While whisking, slowly add the olive oil until the vinaigrette is emulsified. Set aside.
Place the chicken breasts in a baking dish large enough to hold them in a single layer and sprinkle generously with salt and pepper on both sides. Pour half the marinade over the chicken, reserving the other half to use later. Allow the chicken to marinade for at least two hours in the refrigerator.
Preheat the oven to 350 degrees F.
Roast the chicken for 35 to 40 minutes, or until cooked through. Remove the chicken from the oven and pour the remaining marinade over the top of the chicken. Cover the dish with aluminium foil and allow to rest for 10 minutes.

THE BEST MARINATED CHICKEN BREASTS

The Best Marinated Chicken Breasts image

This recipe is from foodnetwork.com & the results are by far the best chicken I have ever made...at least that's what my boyfriend says. I have never personally tried it being the fact that I am a Vegan. However, when i began cooking for my boyfriend in order for him to be able to eat healthier I tried many different recipes trying to spice up chicken & keep him from getting tired of it. Then one day I came across this one & that was it. He"ll buy chicken & request that I make it this way every time. When making this recipe I change up the ingredients a little in that I use Wish-Bone's Balsamic Vinaigrette in combination with apple cider vinegar (usually in a 2 to 1 ratio to just to make the bottle of vinaigrette last longer) instead of just vinegar. Also, I have played with many spice combinations & I have found that poultry seasoning (I make my own) seems to produce the best results.

Provided by devians

Categories Chicken Breast

Time P1DT15m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

2 tablespoons vinegar (e.g. cider, balsamic, red wine, or Wish-Bone's Balsamic Vinaigrette can be used solely or in combina)
3 tablespoons dried herbs (e.g thyme, oregano, rosemary, crumbled bay leaf, or poultry seasoning)
2 tablespoons Dijon mustard
1 teaspoon garlic powder
1 teaspoon onion powder
1/4 cup extra-virgin olive oil
salt
black pepper
4 boneless skinless chicken breasts, each about 6 ounces

Steps:

Whisk together the marinade ingredients in a small bowl or 1 pint liquid measuring cup.
On a cutting board cut the chicken breasts length wise in half, if the they are relatively large, & trim off all the excess fat.
In a container (e.g. Tupperware, glassware) that can be sealed with a lid & has sufficient capacity, place some of the chicken in a layer at the bottom & pour some of marinade evenly over the layer. Repeat with the rest of the chicken & marinade. *A large & sturdy Ziploc bag can be used for this step as well.
Seal the container (or plastic bag) & shake until all of the chicken is completely coated in marinade.
Let marinate in the refrigerator overnight or freeze for up to 2 weeks*. *If freezing thaw in the refrigerator overnight, under cold, running water, or in the microwave at 30 percent power for 1 minute at a time before continuing on to the next step.
Bake in a 375 degrees F preheated oven for 15 to 20 minutes, or until cooked through. You can also cook the chicken on a hot grill for about 4 minutes per side, or until cooked through.

Nutrition Facts : Calories 264.8, Fat 16.9, SaturatedFat 2.5, Cholesterol 75.5, Sodium 223.3, Carbohydrate 1.4, Fiber 0.4, Sugar 0.1, Protein 25.6

LINDA'S BEEF MARINADE

Linda's Beef Marinade image

I created this over 20 years ago when I got tired of typical honey and teriyaki marinades. Red wine, brown mustard and herbs make this marinade unique. Play around with the ingredients to get the taste you want.

Provided by LINDA W.

Categories Side Dish Sauces and Condiments Recipes Marinade Recipes

Time 8h10m

Yield 4

Number Of Ingredients 8

Ingredients

½ cup dry red wine
¼ cup teriyaki sauce
¼ cup honey
¼ cup spicy brown mustard
1 tablespoon dried minced onion flakes
1 teaspoon garlic powder
1 teaspoon fines herbs
½ teaspoon ground black pepper

Steps:

In a large jar with a tight-fitting lid, mix the dry red wine, teriyaki sauce, honey, spicy brown mustard, dried minced onion flakes, garlic powder, fines herbs and ground black pepper. Seal the jar, and shake until the ingredients are well-mixed.
Place steak or beef tips in a resealable plastic bag. Pour dry red wine mixture into the bag. Place in the refrigerator and allow to marinate at least 8 hours, turning the bag occasionally, before grilling as desired.

Nutrition Facts : Calories 126.2 calories, Carbohydrate 23.5 g, Cholesterol 0 mg, Fat 1 g, Fiber 0.4 g, Protein 2.3 g, SaturatedFat 0.2 g, Sodium 887 mg, Sugar 20.6 g

MARINATED CHICKEN BREASTS

Marinated Chicken Breasts image

In Columbus, Ohio, Linda Fisher brings international flair to her barbecues with an Indian-inspired marinade and basting sauce. If you're not in the mood for chicken, use turkey tenderloins instead.

Provided by Taste of Home

Categories Dinner

Time 50m

Yield 6 servings.

Number Of Ingredients 9

Ingredients

1 teaspoon chicken bouillon granules
1/2 cup warm apple juice
1 cup white wine or chicken broth
2 to 4 tablespoons olive oil
1 to 2 tablespoons curry powder
2 teaspoons celery salt
2 teaspoons soy sauce
1 garlic clove, peeled and sliced
6 bone-in chicken breast halves (6 ounces each)

Steps:

In a small bowl, dissolve bouillon in apple juice. Add the wine, oil, curry powder, celery salt, soy sauce and garlic. Pour 1 cup marinade into a large resealable plastic bag; add the chicken. Seal bag and turn to coat; refrigerate overnight. Cover and refrigerate remaining marinade., Drain and discard marinade from chicken. Grill, covered, over medium heat for 35-40 minutes or until a thermometer reads 170°, turning and basting occasionally with reserved marinade.

Nutrition Facts : Calories 214 calories, Fat 8g fat (1g saturated fat), Cholesterol 68mg cholesterol, Sodium 364mg sodium, Carbohydrate 4g carbohydrate (0 sugars, Fiber 1g fiber), Protein 25g protein. Diabetic Exchanges

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