Summer Grilling 2013:
Best Chicken Marinades
by Ralph Kratzer
Due to the overwhelming success of our recipe for the “Best Steak Marinade,” we have decided to follow-up on that recipe, and give our readers our favourite chicken marinade recipes. Chicken is such a diverse protein source that we couldn’t just divulge one of our favourite recipes — we are giving three great chicken marinade recipes that you can easily make from scratch.
These are three different recipes, with three very different tastes and results. We hope that you enjoy all of them, and we will be working hard to bring you more recipes you can enjoy…
1. Old Pub Chicken Marinade
- 1 can of a full-bodied Lager beer
- 1 medium lime (or lemon as a replacement)
- 4 tablespoons of wine vinegar
- 1 tablespoon of whole celery seeds
- 1 tablespoon of whole black peppercorns
- 1/2 tablespoon of salt (or less, depends on your taste)
- 1 tablespoon of chopped garlic
Take 2-3 whole chicken breasts (or your selected cut) and place in a large zipper bag.
Add fresh garlic, peppercorns, celery seeds, garlic and salt.
Grate the zest of the entire lime/lemon into the chicken and spice mixture.
Add vinegar and close the zipper bag, removing most of the air in the bag.
Gently massage the spices and vinegar around the chicken, dispersing the ingredients.
Let sit for 15 minutes.
Take some tablespoons of the cold lager beer and slowly add over the chicken in the bag.
Let it rest and marinate for another 15 minutes before further processing, or seal bag and refrigerate for use within 12 hours.
Drink the rest of the beer!
- 1 dried red chili
- 4 – 5 diced green chillies (from the can)
- 1 bottle Mexican beer eg CORONA or DESPERADOS (have seen it at Hürdeniz and other shops)
- 2 shots of Tequila
- 1/3 cup of wine vinegar
- 3 teaspoons of ground cumin
- 3 teaspoons of garlic powder
- 2/3 cup of extra virgin olive oil
- 1 large pinch of salt
- 1 tablespoon fresh cracked black pepper
To begin, take the dried red chilli and place in a bowl.
Soak the chili with the shots of Tequila. Let sit for 2-3 minutes.
As the chili begins to rehydrate with the Tequila, add the cumin and the garlic powder.
Mix the salt, pepper and green chillies into the mixture and let sit.
Add wine vinegar, mix the chicken to coat, then add the Olive oil. Mix again.
Slowly add some tablespoons of the Mexican beer, seal the bag, and marinate for up to 24 hours.
What to do with the rest of the beer? See above! Don´t do this with the rest of the Tequila bottle!
This recipe is said to have come from the legendary “Titanic” Steamship!
- 1 teaspoon of ground coriander
- 2 tablespoons of grapeseed oil
- 1 tablespoon of black sesame seeds (cracked)
- 1/2 cup of sliced strawberries
- 1 orange
- 2 whole cloves
- 1 cup of wine vinegar
- 1 tablespoon of granulated sugar
Prepare your poultry (the marinade is also usable for seafood but in our case we take chicken breast).
Take your cloves and insert them into the breasts at opposite ends (cloves have a strong flavor, so 2 of them are usually sufficient).
Dust the raw chicken breast with the granulated sugar, coating it thoroughly, and place in a casserole dish.
Dust chicken breast with ground coriander and cracked black sesame seeds.
Drizzle the meat with grapeseed oil.
Layer strawberries on top of spices and poultry.
Juice 1/2 orange over the strawberry slices.
Slowly drizzle the wine vinegar over the dish and then frequently spoon the liquid from the bottom of the casserole again over all ingredients.
Continue to spoon-marinate for 20 minutes for poultry (10 minutes for seafood).
Remark: Do not be apprehensive about this recipe. It is an extravagant but simple recipe that is delicious. Do, however, remember to grill this chicken gently. The flavors are holding loosely to the meat and can cook-out quickly if unattended.
Source: International Bellhop
Categories: Chef's Choice