Spicy Scarborough Chicken Marinade Recipes
EASY SPICY CHICKEN MARINADE
This is a pseudo-jerk chicken marinade that makes chicken suitable for a number of uses - with grilled vegetables, in fajitas, etc.
Provided by cathianne
Categories Chicken Breast
Time 15m
Yield 1 pound of chicken pieces, 2-3 serving(s)
Number Of Ingredients 9
Steps:
- Combine olive oil, lime juice, sugar, spices, rum, and pepper.
- Place chicken slices in a zippered plastic baggie and add marinade. Squeeze air out of the bag, zipper shut and massage marinade into the chicken.
- Refrigerate for at least one hour.
- Heat non-stick pan. Cook chicken on each side for 2 to 3 minutes.
- If serving with vegetables: remove chicken from pan and keep warm in a 170 degree oven. Saute vegetables until desired consistency and then add chicken. Cook for 1 to 2 minutes longer. Serve over rice.
Nutrition Facts : Calories 539.3, Fat 34.7, SaturatedFat 7.9, Cholesterol 145.3, Sodium 147.6, Carbohydrate 5.2, Fiber 0.5, Sugar 3.5, Protein 47.9
HOT AND SPICY CHICKEN
Chicken wings marinated in Spicy marinade and oven cooked
Provided by israelsunil
Time 40m
Yield Serves 4
Number Of Ingredients 0
Steps:
- Prepare the marinade by mixing all the ingredients together (except chicken)
- Place chicken pieces in a bowl
- Pour marinade over the chicken and marinade in refrigerator overnight
- Preheat oven to 200C/400F/Gas Mark 6
- Place chicken pieces on a roasting rack and cook for 25 minutes. Use the marinade to baste the chicken occasionally.
SPICY SCARBOROUGH CHICKEN MARINADE
Parsley, sage, rosemary, and thyme combine with garlic and spicy habanero pepper for a chicken marinade you'll want to sing about!
Provided by Pam Ziegler Lutz
Categories Marinades
Time 10m
Yield 3
Number Of Ingredients 8
Steps:
- Pour the wine and olive oil into a mixing bowl. Add the minced habanero pepper, garlic, parsley, sage, rosemary, and thyme; whisk until evenly blended.
Nutrition Facts : Calories 214.3 calories, Carbohydrate 2.4 g, Fat 18.1 g, Fiber 0.3 g, Protein 0.2 g, SaturatedFat 2.5 g, Sodium 4.8 mg, Sugar 0.7 g
SPICY SCARBOROUGH CHICKEN MARINADE
Parsley, sage, rosemary, and thyme combine with garlic and spicy habanero pepper for a chicken marinade you'll want to sing about!
Provided by Pam Ziegler Lutz
Categories Marinades
Time 10m
Yield 3
Number Of Ingredients 8
Steps:
- Pour the wine and olive oil into a mixing bowl. Add the minced habanero pepper, garlic, parsley, sage, rosemary, and thyme; whisk until evenly blended.n
Nutrition Facts : Calories 214.3 calories, Carbohydrate 2.4 g, Fat 18.1 g, Fiber 0.3 g, Protein 0.2 g, SaturatedFat 2.5 g, Sodium 4.8 mg, Sugar 0.7 g
SPICY GRILLING MARINADE FOR CHICKEN AND SEAFOOD
Nice easy marinade. Toss the food to be marinated in the mixture, mix well and refrigerate for 2-24 hours. TIP: Here is a trick I like to use for whenever I buy meats, or poultry that I intend on freezing. I like to buy in bulk, but since I usually only make dinners for two I freeze the meat in ziplock bags. For example you can usually fit 1-2 chicken breasts in a ziplock bag. I put these bags in the freezer and when I want to use them I can grab the serving size I need without having to pry the meat apart. The best part of this ziplock bag method is it makes it so easy to marinate! Just take out a bag before going to work, add your favorite marinade to the bag and put the sealed bag in the fridge. When you get home from work it is ready to cook!
Provided by Nurbel
Categories Spicy
Time 5m
Yield 1 1/4 cups of marinade
Number Of Ingredients 8
Steps:
- Combine ingredients in a bowl and mix well.
- Could optionally be machine blended.
- You're done.
- Marinade can be kept covered in the fridge for up to 3 days.
SMOKY GARLIC AND SPICE CHICKEN
A soy sauce-based marinade gives this moist, crispy chicken rich flavor. To make chicken satay, I vary the ingredients a bit and marinate the meat longer. -Tina Repak Mirilovich, Johnstown, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 1h20m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- In a large resealable plastic bag, combine first eight ingredients. Add chicken; seal bag and turn to coat. Refrigerate 8 hours or overnight., Drain and discard marinade. Moisten a paper towel with cooking oil; using long-handled tongs, rub on the grill rack to coat lightly. Prepare grill for indirect heat, using a drip pan., Place chicken cut side down over drip pan and grill, covered, over indirect medium heat 1 to 1-1/4 hours or until a thermometer reads 170-175°, turning occasionally. Let stand 10 minutes before carving.
Nutrition Facts : Calories 396 calories, Fat 23g fat (6g saturated fat), Cholesterol 131mg cholesterol, Sodium 359mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 1g fiber), Protein 42g protein.
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