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Jun 23, 2008 10:13 AM
Discussion

Basic marinades and dry rubs for chicken breasts

So what are your basic, weeknight marinades and/or dry rubs for chicken breasts? I'm looking for simple and tasty favorites without a lot of time consuming prep work. Like 5 ingredients or less.

Examples:

Basic latin-inspired dry rub for chicken breasts:
garlic powder, cumin, coriander, oregano and s&p.

Basic italian inspired marinade for chicken:
balsamic vinegar and olive oil, s & p, minced garlic, maybe some fresh chopped rosemary or other appropriate fresh herb I have on hand.

I'm trying to increase my "simple week night meal" repertoire. Thank you in advance.

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  1. Marinade for chicken or pork

    1Tbl Olive oil
    1 Tbl each oregano & parsley
    1/4 tsp garlic powder
    S&P
    2 Tbl lemon juice
    2 Tbl Worcester sauce
    3 Tbl grated parmesan cheese
    1/4 cup white wine

    its more than 5 but still very easy

    1 Reply
    1. re: jesoda

      AWESOME I'M TRYING IT TODAY BUT I'M WONDERING HOW LONG DO I MARINATE CHICKEN BEFORE COOKING IT? THANX

    2. Hey - S&P is TWO ingredients, you broke your own rule! ;-)

      Tbs achiote paste, 1/4 cup orange juice, habanero (minced or powder). Put in a ziploc for an hour. Especially good for grilling.

      1. Chicken or pork, even salmon:
        OJ, garlic, ginger, cilantro, sesame oil, soy sauce, and if you are so inclined chilies, basically smash some garlic, cut up some coins of ginger, throw into zip top bag with the rest of the ingredients (don't even have to cut cilantro) massage around to release flavours, throw bag in fridge, go to work. Come home BBQ :)

        Honey, garlic, dijon, S&P, Olive Oil, same method as above.

        Hoisin, soy, rice wine vinegar, garlic.

        Store bought sweet onion vinaigrette, curry powder, little bit of plum sauce (good use for all the little packets you might have hanging around)

        mmm that's all I can think of at the moment

        1. This is very easy and good...I make it with boneless breasts.

          Grilled Chicken with Lemon and Oregano

          http://www.marthastewart.com/grilled-...

          1. If you are using boneless/skinless breasts, I would suggest brining them first and then season with herbs mixed in olive oil. Bone in/skin on can be done on the grill. I love making a garlic paste with salt and cumin which is rubbed all over the breasts. Then marinated in sour orange juice and thinly sliced onions. Marinate up to 3 hours, remove from marinade and pat dry. Reserve marinade. Prep your grill and get cooking! In a sauce pan with high sides, bring 2 cups of good Spanish olive oil to just shimmering over medium-high. Once shimmering, remove from heat and add reserved marinade. Be very careful as it is going to be a witches cauldron for a few seconds. Place back on heat. You want to cook this sour orange mojo at a very low simmer for about 15 minutes. Remove from heat and let cool. Some black beans, rice, toastones and you have a great Cuban inspired meal. Use the mojo as a sauce for the chicken and toastones. If you let the plantains get black and soft, you could make maduros instead of toastones.