Best Chicken Marinade for the grill
Just moved to the 'burbs...looking for good, low-fat, simple recipes...all suggestions welcome...thanks.
re: Oh Robin
the best way to grill chicken is to let leg quarters marinate over night in a mixture of Wicker's and Italian Dressing... when your ready to grill drain excess and then sprinkle liberally with Strawberry's rub... makes the best chicken you will ever eat...
and to go along with that i have a recipe for an amazing bbq sauce...
2 cups ketchup
1/3 cup of apple cider vinegar
1/2 cup packed brown sugar
2 tbs worcestershire sauce
2 tbs honey
2 tbs Tiger sauce
1 jar of apricot preserves
1 tsp ginger
1 tsp garlic powder
2 tsp black pepper
1 tbs onion powder
*simmer all ingredients for 30 minutes
We do a soy sauce / sesame oil / salt and pepper and 5 spice concoction. You only need a teaspoon of sesame oiil for BIG flavor. This s soooo god on chicken thighs.... we let them soak in the mix in a ziplock for the afternoon..... or even sometimes freeze them in it...so simple so good!
I usually do rubs instead of marinades.
Sometimes I'll do cumin and oregano with some lime zest. Or smoked paprika, salt and pepper and thyme. Lemon zest, pepper, salt.
For marinade: dijon mustard, rosemary, honey, beer and garlic.
The thing that's the most fun is playing around, combining ingredients!
There are so many good ones! We love this one with soy sauce, lime juice and fresh herbs...Southwestern Lime Chicken with Ancho Chili Sauce...you can simmer the marinade while the chicken is grilling to serve over the chicken (or baste the chicken while it's grilling with the marinade):
re: Covert Ops
Did you make the Ancho Chili Sauce? I've tried it with the dried anchos as in original recipe and with chipotles in adobo as an alternative...much preferred the chipotles in adobo method and found the re-hydrating of the anchos inferior in flavor BUT I am very partial to chipotles in adobo anyway.
Real simple and easy.... skim the adobe from a can of Chipotles and use that straight as a marinade. Cook it down for a basting sauce.
Of course using just the adobo is fairly wasteful so I make my own marinade that includes canned Chipotles, the adobo and stretch it out with a combination of Olive Oil, Vinegar, Worcestire Sauce, Water & Salt to taste. From there you can use it as is or take it in many directions....
Blend with Mango Puree for a Sweet, Smokey & Spicy Marinade
Blend with Blackened Tomatoes for a more earthy & savory experience
etc., etc., etc.,
That chili sauce is delightful! I used pasilla chiles, actually, and I loved the consistency and flavor of this sauce. thanks for posting the recipe, Val --
I marinated my chicken in lemon and garlic, then grilled and served with the chili sauce and the usual Mexican suspects: lime wedges, hot fresh corn tortillas, a quick fresh tomato-red pepper salsa, sour cream, a little cheese. mmmmm. With the sauce, these are close to the chicken tacos (tingas, they call them) at my favorite local teeny-tiny mercado, and the ones I wolfed down nightly when backpacking around Chiapas.
I did something very similar to this last night. Quarter cup of olive oil. Juice plus zest of one lime. Juice plus zest of one lemon. Two teaspoons garlic. 1/2 cup chopped fresh oregano and thyme. Two pinches of salt and twenty grinds of black pepper. Marinated three thighs and five legs for two hours.
Came out really yummy, and the citrus really gave it great flavor.