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What are your all-time favorite marinades for grilled or roasted chicken pieces (thighs, breasts, etc.)?

I did a little search, of course, but the results were pathetic.

My favorite marinade -- which is almost an understatement b/c I'm borderline addicted to it -- is the one for the NYT Trini-Chinese Chicken, which has only four ingredients: five spice powder, ginger, soy sauce, lime juice.

So easy, yet so fabulous -- particularly with the dipping sauce that has even less (3) ingredients: oyster sauce, lime juice, scotch bonnet sauce.

Another favorite stand-by is Greek marinade: olive oil, lemon juice, lots of oregano, paprika, crushed rosemary & maybe a dash of garlic powder.

What are your all-time favorites? I bet there's a whole world out there we can all explore together.

Bok, bok, bok bo-gaaaaaaaaaaap.

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  1. Soy sauce, ginger, honey, sesame oil, frozen orange juice concentrate, garlic, and smoked paprika. I set some aside to baste while grilling although I usually bake when it's just thighs. My, how they shrink.

    8 Replies
    1. re: Veggo

      honey is good, I've been playing with tamarind paste and molasses simmered in beer this year. bourbon or wild turkey is good too.

      1. re: hill food

        Sounds good. I do enough chicken dishes with chipotle heat and pineapple, and other times I want to go milder with mole or a fairly sweet marinade.

        1. re: Veggo

          I keep meaning to add pineapple to my repertoire, maybe just grilled with some mole or such as a side dish. baby steps, it's all about baby steps.

          and next summer - FULL ON BAROQUE-B-QUE BABY!

      2. re: Veggo

        Hey Veggo - minus the sesame oil, that is my ginger-orange chicken marinade I just posted. I guess I'm not very original.

        I dont like sesame with the orange/ginger - it hides the honey flavor for me. But it is a nice combo of flavors.

        1. re: gingershelley

          there's a reason why sesame oil usually comes in small bottles. a little goes far. but I DO love it. love it. as soon as it's legal I may just very well propose.

          1. re: hill food

            oh hell. how long is THAT thread going to be?

            but seriously. i love the stuff too but i find it gets rancid faster than other oils. or maybe i just use it more infrequently, because a little goes such a long way. maybe it needs to be in an even smaller bottle.

            1. re: hill food

              I've been on a peanut/sesame sauce binge with soy noodles lately, so whipping through the large can I bought a few TBS at a time. Only Kadoya toasted sesame for me.

              1. re: mcf

                I got me a sweet baby bottle of Wei Chuan pure black, just waiting for my attentions.

        2. This is one, with ras el hanout, paprika, lemon, mint (recipe's for a whole roasted chicken, but works as well with pieces): http://www.epicurious.com/recipes/foo...

          And if I'm making up my own ras el hanout, I like the one (or an approximation thereof) in this link, which is nice and complex: http://www.epicurious.com/recipes/foo...

          1. Mojo criollo is a favorite here. A bottle of sour orange juice (Goya,) 1 chopped white onion, a bulb of garlic or more, a little cumin, a little oregano, sometimes some pineapple juice, all buzzed up in the blender. Marinate chicken for at least 4 hours, beef overnight. Cooking it on the grill is the best but the oven works, too.

            3 Replies
            1. re: weezieduzzit

              Weezie, do you use this on skirt steak, or?

              1. re: weezieduzzit

                Love mojo Criollo; at my mexi store p they have a goya Mojo that has garlic, spices, etc. in it already - tho I do add more cumin and sliced onion. Pineapple is a good idea!

              2. Loving your input so far. Keep 'em coming!!

                2 Replies
                1. re: linguafood

                  I hope you don't mind if I butt in to get some great ideas. Great thread miss lingua.

                2. this is the game that moves as we play. it's different every time. but for a drop everything and don't think about it basic? a dry rub of something like garlic powder and savory then a marinade in VN or Thai fish sauce, soy and olive oil with maybe some ginger and lemon juice.

                  3 Replies
                    1. re: linguafood

                      next time I do an oven roast I think I'm going to do something like your Greco approach.

                      but I'll probably go light on the oregano and heavy on the rosemary.

                      1. re: hill food

                        now that I remember, the last time I roasted I did shove the body cavity full of as many quartered lemons as could fit and did a dry-rub of rosemary, garlic and kosher salt, later basted with olive oil and pan drippings.

                        nobody complained. (but that's one for the 'compliments' thread)

                  1. I've made this several times with chicken parts and really liked it:


                    3 Replies
                    1. re: sr44

                      Oooh! I like that, too. Especially since my man brought home smoked paprika instead of paprika :-)

                      1. re: linguafood

                        I trust you've used the smoked before right? as a little can go a long way, very easy to go overboard until you're comfy with it (yeah I learn things the hard way).

                        1. re: hill food

                          Oh, yes. That's why I was so disappointed when he came home with the smoked paprika. I mean, I like it, but it's not at all a good sub for regular.

                    2. My usual is worcestershire, thyme, habanero powder and onion powder. Sometimes I add molasses, garlic or lemon and cayenne in place of habanero. It depends on my mood.

                      1. Yogurt marinades. I change up some of the ingredients, but always start with plain yogurt—full or low fat, but never no fat—grated garlic, salt and a citrus juice, and then add whatever other aromatics and spices I feel like including - ginger, soy sauce, cayenne, chili powder, cumin, onion powder, chipotle in adobo, Aleppo pepper, etc.
                        Chipotle Lime is my current favorite. Here are a few recipes I have pinned.


                        10 Replies
                        1. re: EM23

                          do you go for any old plain yogurt or is it Greek/Middle Eastern?

                          I tried it once, but think my heat wasn't high enough.

                          1. re: hill food

                            I eat Fage, so that's what I use since I have it on hand. Before Fage I used Stonyfield because that was usually the only plain yogurt I could find.
                            When you made it, what happened?

                            1. re: EM23

                              it just sort of slimed and didn't get anywhere NEAR the sort of half-assed Tandoori effect I was shooting for. I didn't expect success, but something close would have been good. it was still fine, just short of the mark.

                              1. re: hill food

                                Yeah, slimed is not optimal. It should look a bit charred, as it does in the links I linked. I usually pan roast or grill roast, searing it skin side down for a few minutes, then flipping and in to the oven (@425) to finish. It's tasty, hope you try it again.

                                1. re: EM23

                                  oh I will, but I really want to do it on the grill. I think I have to do a 2-step of conventional oven and then the grill and get the coals hot enough I can almost smelt iron.

                                  1. re: EM23

                                    Have you ever made the chipotle-lime variation with the buttermlik instead of yogurt? I have some I'd like to try using up...

                                    1. re: ChristinaMason

                                      yes-i have
                                      good taste-
                                      u might also want to try aji amarillo chile peppers or past

                                      1. re: ChristinaMason

                                        No, but I'll bet it would be really tasty.

                                    2. re: hill food

                                      I've done a Tandoori style with Skyr and it worked well. I wiped off most of the marinade after and broiled since we don't have a functional grill.

                                2. re: EM23

                                  I’m still on a yogurt marinade kick, and my current favorite is the Persian dish, Joojeh Kabab. Marinate chicken overnight in grated onion, lime juice, garlic, saffron, olive oil, yogurt, s&p, and then grill the kababs while basting with melted butter, lemon and saffron. This recipe looks close, except I would grate the onion for the marinade rather than slice. http://familyspice.com/recipes/recipe...
                                  I have taken to grating onions for all marinades as it seems to infuse the protein with a delicate perfume. Garlic, too.

                                  Great thread! So many ideas to try.

                                3. I have a jar of Walkerswood Jerk seasoning that is my go to for most cookouts.

                                  15 Replies
                                  1. re: Philly Ray

                                    I love their bottled spicy jerk marinade, but not so much the jar... can't figure out why.

                                    1. re: mcf

                                      I have the bottled marinade which is still sitting around because it's so darn salty, but from a spoon test tasted pretty good. I also have the Busha Browne jerk rub in a jar. I must have had some Jerk chicken fascination because I've never used either and yet they are in the fridge.

                                      1. re: fldhkybnva

                                        Salty? Not on the food... super hot, nice vinegar kick. Never ate it off a spoon. I highly recommend the bottled jerk marinade from WW, and low temp grilling or roasting till browned.

                                        1. re: mcf

                                          Where did the salt go? It doesn't taste salty I imagine but it's still pretty high in salt. I love vinegar so I'm sure I'll love it once I give it a try.

                                          1. re: fldhkybnva

                                            It has a strong vinegary taste of it's own, and the balance of flavors is so perfect, I'd give it a chance on its own. Curious to know what you think. It IS hot. Serious peppers, those Scotch bonnets.

                                            1. re: mcf

                                              Yea, I picked up a Scotch bonnet hot sauce last week for general use and well, it's not so good for general use, more like a small pour here and there if I don't want my mouth on fire for hours.

                                              1. re: mcf

                                                How long do you marinate? How much marinade? I was just browsing this thread again and remembered I still have the Walkerswood marinade.

                                                1. re: fldhkybnva

                                                  When I do bone-in chicken thighs, I use the rub and leave it in the fridge overnight. Depending on how much heat I want, I'll use 1-2 teaspoons per pound of meat.

                                                  1. re: fldhkybnva

                                                    I've done 24 hours and a few hours. I like longer better, but it's mighty tasty no matter how long or short. 24 hours optimally, though.

                                            2. re: fldhkybnva

                                              I MUCH prefer the Busha Brown to the Walkerswood; I mix a Tbsp. or two of the paste with OJ, grated onion, a dash of soy (for salt) and some white vinegar, and use as a rub/marinade overnight, then grill.


                                          2. re: Philly Ray

                                            Walkerswood is unbeatable in my book. I think the high salt content is what makes it work; it really soaks into whatever meat you're marinating. I just thin it out with a bit of cider vinegar and vegetable oil to make a jerk paste better than anything I can make from scratch.

                                            1. re: RealMenJulienne

                                              The marinade, not the seasoning? The bottled marinade does't make a salty chicken, been using it straight up for years, I would never change a thing!

                                              1. re: mcf

                                                The jarred paste is what I like, and it's really salty on its own. But once it soaks into chicken, it becomes just salty enough.

                                              2. re: RealMenJulienne

                                                Really? I like it very much, but I far prefer the results I get using the "easy jerk chicken" recipe from Cook's Country. The ingredient list is:

                                                1 bunch scallions , chopped

                                                3 cloves garlic , peeled

                                                2 teaspoons ground allspice

                                                1 tablespoon dried thyme

                                                2 teaspoons table salt

                                                2 tablespoons molasses

                                                2 - 3 habanero chiles , stemmed

                                                1/4 cup vegetable oil

                                                3 pounds bone-in, skin-on chicken thighs , legs, or breasts

                                                My summary of the method:

                                                Make a paste in the food processor or blender, rub 1 Tbsp. under the skin of each chicken piece and pour the rest over top. Let marinate 2-36 hrs. Grill or broil until crispy, juicy, and charred. Serve with lime wedges.

                                                1. re: RealMenJulienne

                                                  I adore the jarred walkerswood

                                                  I put it in deviled eggs!

                                              3. The husband loves my kicked up herby balsamic marinade. Basically balsamic vinegar with oregano, basil, rosemary, thyme, s/p, garlic and some olive oil. Maybe some crushed red pepper. Also plays nice with pork chops.

                                                With all of these ideas, I better defrost some chicken!

                                                2 Replies
                                                1. re: autumm

                                                  That sounds great. I have some thighs calling now.

                                                  1. re: autumm

                                                    I do something similar with lemon and red wine vinegar since I'm not such a fan of balsamic vinegar and find it really overwhelms things for me.

                                                  2. I like this one...Grilled Chicken with Lemon and Oregano.


                                                    And this one that I got from CH years ago is always popular in my house...Yogurt Marinated Chicken Kabobs.


                                                    1. This is my all-time favorite. I usually grill extra to freeze. It's great to have on hand for salads. She also has a couple other marinades I have tried and liked as well.

                                                      9 Replies
                                                      1. re: MrsJonesey

                                                        Ah, yes. Like a riff on Greek marinade. Lemon with chicken works so well :-)

                                                        1. re: linguafood

                                                          Lemon chicken is the best dish at Rao's in Harlem ($26), and the most difficult restaurant to get into in America.

                                                          1. re: Veggo

                                                            cross street? (I'm not getting to NYC anytime soon, but love reference points)

                                                            and yeah when I roast I have no hesitance to shove the cavity FULL of lemon.

                                                              1. re: hill food

                                                                You can't get in. Seriously. The few tables are booked for years by celebs/notables and never open as far as I know.

                                                                1. re: mcf

                                                                  I'm nobody special. But it helps to have good friends whose last name ends with a vowel.

                                                                  1. re: mcf

                                                                    Is this a fairly recent phenom? Say, 20 years ago, was it probably a lot easier? I've certainly seen this in SF.

                                                                    1. re: c oliver

                                                                      Rao's has never had a restaurant in San Francisco.

                                                          2. My two most regular:

                                                            http://www.walkerswood.com/product_tr... (seriously spicy, wonderful balance of flavors



                                                            If I'm really lazy, Brianna's Mandarin dressing, mostly if grilling (over low heat) bscb for topping a salad

                                                            4 Replies
                                                            1. re: mcf

                                                              Do you just use the Walkerswood as is or do you add oil when you marinate?

                                                              1. re: fldhkybnva

                                                                I add nothing to the bottled marinade, because it is absolute perfection, IMO.

                                                              2. re: mcf

                                                                I use their Jerk Seasoning (the paste,) and it is seriously bordeline perfection. It's just great stuff. If I'm smoking up some jerk chicken, we are going to be full that night.

                                                                1. re: gordeaux

                                                                  Just doesn't do it for me, but I'm sure it's better than other products like it.

                                                              3. The Greek inspired marinade is a favorite of mine. But, this asian marinade that Chow put out is ridiculously good: http://www.chow.com/recipes/30350-asi... Super simple with not many ingredients, but it really turns out great.

                                                                Oh and then there's just good ol buttermilk :)

                                                                2 Replies
                                                                  1. re: juliejulez

                                                                    That asian marinade from Chow is terrific

                                                                  2. Buttermilk and some fresh parsley - tenderizes the chicken beautifully and gives it very delicate flavour. You can also add some carbonated water to make it even more tender. I marinate for a minimum of a day this way and salt / season before the rotisserie and then baste with olive oil and some balsamic vinegar during roasting it

                                                                    1 Reply
                                                                    1. re: Allenkii

                                                                      I use buttermilk to tenderize too. Great way to use it up.

                                                                    2. I've made this twice and love it so much, but rarely make it since I keep forgetting to buy drumsticks. It has a lot of sugar in the recipe, but I think I cut it down a bit and it's still just sooo good! Totally worth the occasional sugar binge.


                                                                      6 Replies
                                                                      1. re: SarachkaInBrooklyn

                                                                        Those are a *lot* of sweet ingredients.... I'd probably either leave out the honey, the balsamic, or the brown sugar -- or use only a 1/4 cup each.

                                                                        I'd also ikely up the amount of soy sauce & add something spicy. I think that would be perfect :-)

                                                                        1. re: linguafood

                                                                          I think what I did was use 1/4 cup for each the honey, balsamic, and brown sugar as you suggested - I think they all do add important dimensions, so I wouldn't suggest cutting any of them completely (especially the honey or balsamic).

                                                                          Even cutting each down to 1/4 was plenty sweet to me, but I will admit this is definitely a sweeter glaze like the honey-barbecue type sauce you can get at some places, or even akin to some Korean barbecue flavors (which I love).

                                                                          1. re: SarachkaInBrooklyn

                                                                            The picture looks like candied chicken. :-)

                                                                            1. re: mcf

                                                                              Not going to lie, it kind of is, hehe.

                                                                              I also forgot to mention that I use regular drumsticks, not drumettes, just for ease and availability.

                                                                            2. re: SarachkaInBrooklyn

                                                                              I'll definitely give it a shot some time!

                                                                          2. re: SarachkaInBrooklyn

                                                                            I am making this tonight. I think my kids and my husband will like it...I will report back, and thanks!

                                                                          3. After much googling, I finally tracked down one of my favorite chicken recipes, pollo alla porchetta (chicken in the style of roast pig): http://books.google.com/books?id=pRLT...

                                                                            It's a simple combination of garlic, rosemary, fennel seed/pollen, s&p and olive oil. Fantastic on the grill.

                                                                              1. re: andieb

                                                                                Must try this. Love aleppo pepper!

                                                                              2. I really love Dijon and any mix of herbs, always a winner.

                                                                                1 Reply
                                                                                1. re: fldhkybnva

                                                                                  add a splash of worcestershire sauce and lemon juice and you have my go-to!

                                                                                2. I did a lemon basil marinade last week and I swear I almost licked the plate when I was done. I never thought they'd go good together but wanted to try something new. YUM!

                                                                                  4 Replies
                                                                                  1. re: thedryer

                                                                                    that does sound good, I had lemon verbena growing once and meant to use it like that but never did and then moved.

                                                                                    1. re: hill food

                                                                                      This is the recipe I used from cooks.com. I can't wait to make it again. My husband was impressed too! It was just so fresh and yummy. :)


                                                                                      1. re: thedryer

                                                                                        Nice way for me to use up some basil. My handsome man bought both global and opal not realising they taste pretty much the same. Thanks for the link

                                                                                        1. re: thedryer

                                                                                          Tried it, loved it. I did add more lemon cuz I like the extra tartness. Thanks for the link thedryer.

                                                                                    2. I don't know if this was mentioned, but my go to marinade is simple. Lime juice, cumin, salt, crushed red pepper.

                                                                                      1. I more often make whole chickens than parts and i rub with pomegranate molasses, garlic, lots of black pepper and a little smoked paprika and Mexican oregano and oil.I stuff cavity with whole lemon which I squeeze over at the end.

                                                                                        8 Replies
                                                                                        1. re: magiesmom

                                                                                          Ooh, this is good. I have pomegranate molasses and little ideas for what do with it!

                                                                                          1. re: ChristinaMason

                                                                                            If you like chicken livers, they are great with a pomegranate molasses reduction/sauce. Lebanese-style.

                                                                                            1. re: linguafood

                                                                                              That sounds delicious. Can you be more specific?

                                                                                              1. re: magiesmom

                                                                                                I've never made the dish myself, but loved it at Lebanese restaurant.

                                                                                                Here is a recipe as an example:


                                                                                                  1. re: magiesmom

                                                                                                    I hope it's a good one, but I bet you can tweak it to suit your taste. It's a wonderful combo in any event.

                                                                                                1. re: linguafood

                                                                                                  I'm not a huge fan. Have had 'em chicken fried and in livery spread/dip...they're aight.

                                                                                            2. One of my favorites, especially for boneless skinless chick thighs on my Weber, is a takeoff on a Chinese Master Sauce, which I got from a nice Chinese lady years ago. I'm sure she'd cringe but we like it. All measurements are according to whim:

                                                                                              1 C regular Soy Sauce +/-
                                                                                              1 C dry white wine +/-
                                                                                              4 large scallions (green parts only - finely chopped)
                                                                                              1 +/- Tbsp. grated fresh ginger
                                                                                              5-6 cloves fresh garlic, finely chopped or run thru press
                                                                                              1/2 tsp. +/- Mesquite Smoke Liquid (or hickory if you like).

                                                                                              Dump thighs in gallon Zip Loc, pour in above ingredients (which you've mixed in a bowl), remove as much air as possible from bag and close. Move chick around in bag so all pieces are wet with marinade. Lay flat in fridge and allow to sit 4 hrs to overnight, turning a few times so all pieces are marinated. When ready to cook, fire up Weber, direct method, (single layer of coals everywhere when hot), clean grill and lay thighs on grill, place cover on grill with top vents open and cook 10 mins per side for small thighs, 11 mins per side for large. Hope someone enjoys this as much as we do.

                                                                                              2 Replies
                                                                                              1. re: caiatransplant

                                                                                                ya had me up until the liquid smoke.

                                                                                                I too like the zip-loc bag method for the soak - so much easier than turning in a bowl. I was so happy (and felt like such a dunce) when somebody finally pointed it out to me a few years ago.

                                                                                                1. re: hill food

                                                                                                  but then I'm a snob who lives in a forest. but a Weber grill seals up so nice it's perfect for casual smoke.

                                                                                              2. now that you're trying to find uses for your smoked paprika...


                                                                                                we loved this. a lot.

                                                                                                6 Replies
                                                                                                1. re: mariacarmen

                                                                                                  I like the sound of that rub, but those legs look sad & pale.

                                                                                                    1. re: mariacarmen

                                                                                                      Yup, that recipe sounds appealing but the picture is a turn-off. Surprising, since Deb's photos are usually so drool-worthy.

                                                                                                    2. re: mariacarmen

                                                                                                      I have been meaning to make that recipe MC. It sounds very good. Love me buttermilk and smoked paprika - what' not to love about this recipe?

                                                                                                      Thanks for the reminder to make this.

                                                                                                    3. Lingua,

                                                                                                      I will repeat my easy-peasy Ginger-Orange chicken marinade here, since I heard about your 'chicken marinade' thread on WFD, for those that don't hang out on WFD:)

                                                                                                      I made this recipe up in high school, and back then used frozen OJ concentrate - which is how many of us back in the 70's got our OJ. Forgot about this recipe for 20 years, and revived it this year and have been eating every few weeks since mid summer, it's my version of your trini-chinese chix addiction....

                                                                                                      This is a guidline; easy to increase or decrease quantities based on how much chicken your cooking. This is really best on dark meat - either whole leg/thigh pieces or BISO thighs.

                                                                                                      For 3 whole pieces, or 6-8 thighs:

                                                                                                      Combine in a gallon ziplock bag:
                                                                                                      a cup of OJ (fresh is great, I usually just have grocery store carton)

                                                                                                      1/2 cup of Soy sauce (lighter is better)

                                                                                                      2-3 Tbsp good honey (strong/raw works great here - you can taste it!)

                                                                                                      A good 1 " inch-plus of fresh ginger, cut in coins n smashed

                                                                                                      A couple large cloves garlic, smashed
                                                                                                      Spicy seasoning if you like; Tbsp of gochujang, red pepper flakes, aleppo, etc. to taste. Sometimes I do this, sometimes not.

                                                                                                      smoosh everything around in the bag to get the honey dissolved into the liquid.

                                                                                                      Add in the chicken pieces, and marinate for at least 4 hours. All day is best.I usually do in the morning, to bake when I make dinner.

                                                                                                      This is best cooked in the oven; too much sugar for the grill.

                                                                                                      Put chicken pieces with at least1/2 marinade in the oven at 375. Baste the chicken a few times while it cooks. About 35 minutes for thighs, 45 for whole leg/thigh. The marinade should reduce to a nice syrupy sauce, and the chicken will finish with a dark, citrusy/gingery mahagony glaze.

                                                                                                      Extra 'sauce' is great over rice (I like mine with a little coconut milk and ginger in it). Sauteed spinash or roasted broccoli are good sides for this.


                                                                                                      2 Replies
                                                                                                      1. re: gingershelley

                                                                                                        Aw, ginger! Thanks so much for stopping by our little coop!!

                                                                                                        It's great to have all these delicious ideas in one place.

                                                                                                      2. Equal parts honey, soy sauce, and toasted sesame oil. Just that, or add a plop of dijon mustard.

                                                                                                        Cornell chicken marinade (google recipe, which is all over the intertoobz).

                                                                                                        The Chicken Marbella marinade, wipe solids back into marinade before grilling chicken. Add wine and half the called-for brown sugar to marinade in a saucepan; reduce to drizzle over finished chicken, or follow the CM recipe but halve the brown sugar. I prefer to brown the skin side in a skillet before turning over, adding marinade, wine, and sugar,
                                                                                                        and baking in oven.

                                                                                                        13 Replies
                                                                                                        1. re: greygarious

                                                                                                          Wow.... egg in a marinade.... whoda tunk! It sounds really weird to me, but people appear to love it. I'll hafta check it oot.

                                                                                                          1. re: linguafood

                                                                                                            I confess I've not had the Cornell chicken. A friend mentioned it and then I remembered having seen it done on ATK or Cook's Country.

                                                                                                            1. re: linguafood

                                                                                                              Looks like a mayo relative. I'd love to hear if anyone on the board has tried it.

                                                                                                                1. re: linguafood

                                                                                                                  The egg is an emulsifier for the 'marinade' so it stays thick. All it really is is oil, cider vinegar and some seasonings. Probably pretty good.......

                                                                                                                  1. re: linguafood

                                                                                                                    A friend made this for a staff meal last month. It was delicious. I think it's been featured recently in Saveur's jan Top 100 issue?
                                                                                                                    It was really good, but I admit the egg made me pause.

                                                                                                                  2. re: bear

                                                                                                                    Made it back in 2010 after seeing Chef John at Foodwishes do it. It was delicious.

                                                                                                                    1. re: Bryan Pepperseed

                                                                                                                      Thanks, Bryan. I guess it's time to give it a try now that spring finally appears to be happening here in the Boston area and I don't need long johns to use the grill. I'll also check out Chef John's video. Love the guy.

                                                                                                                      1. re: bear

                                                                                                                        You'll have plenty of time on Saturday - Bruins don't start until 7.
                                                                                                                        Seriously, hope you enjoy it whenever you have it.

                                                                                                                        1. re: Bryan Pepperseed

                                                                                                                          Hey, Bryan, I know it was a while ago, but do you remember how long you let the chicken marinate? Chef John revisited the recipe and let it go for four hours instead of one or two and he preferred the longer time., I've seen several versions that call for twenty-four so I might go with that.

                                                                                                                          1. re: bear

                                                                                                                            Not 100% sure, but I think that by the time I got around to doing it Chef J had posted his 4 hr results and I went with that.

                                                                                                                          2. re: Bryan Pepperseed

                                                                                                                            Let's go RANGERS! Sorry couldn't help it!

                                                                                                                2. If not making a soy based marinade or vinagarette from scratch, my favorite commercial marinade is Allegro Original Marinade.

                                                                                                                  I use this straight for beef, lamb or veal, and mix 3 parts Allegro with one part A-! sauce for poultry.

                                                                                                                  This ios not only appreciated by wife and daughters but a big hit with our 4 dogs who eat meat off the grill almost 365 days per year....occasionally they'll share a roast (meat or poultry from the oven).

                                                                                                                  1. I do the Greek style marinade a lot too. It's great.

                                                                                                                    I also like doing a Korean style marinade with soy, ginger, garlic, scallion & gochujang paste, and a ginger bulgogi style with soy, sesame oil, honey, rice vinegar, scallions, garlic & ginger. A lemongrass spice paste with garlic and scallions, pinch of sugar & a jalapeño is delicious also.

                                                                                                                    This Sunday, I am trying a Filipino adobo marinade, that is a little more involved. It has coconut or apple cider vinegar, lemon juice, soy or tamari, fish sauce, garlic, sugar, crushed red pepper, black peppercorns, star anise pods, and bay leaves. Should be tasty.

                                                                                                                    I also came across another southeast Asian recipe I want to try for coconut curry grilled chicken, which has copious amounts of garlic (like a whole head) Serrano chilies, sugar, ground coriander, turmeric, curry powder, salt, fish sauce & coconut milk.

                                                                                                                    1. Okay, this is a rub not a marinade. I was never a big chicken fan until this recipe. If you make extra rub and extra sauce (only three ingredients) for the freezer, this takes all of five minutes to get in the oven.

                                                                                                                      I love the combination of the cinnamon and the chipotle chili powder in the rub and the thighs come out soooo juicy.


                                                                                                                      1 Reply
                                                                                                                      1. re: dmjordan

                                                                                                                        Oh, rubs are just fine!

                                                                                                                        It's too late now, unfortunately, to edit the OP -- but any flavorful component to slather with / slap on / massage into the yardbird is more than welcome here.

                                                                                                                      2. I still have 2 packages of thighs from costco-
                                                                                                                        I am going to use veggo's suggestions, as well as linguadood's suggestions

                                                                                                                        1. I've used this marinade on chicken and pork.... It's Adam Gerler's marinade for Chille lime wings. it works well for chicken thighs on the grill, I recommend you cut the chicken base at least in half..


                                                                                                                          ◾1/2 cup chicken bouillon powder (weird I know, but it works) (I recommend much less).
                                                                                                                          ◾1/2 cup Vietnamese chili sauce (Sriracha works too
                                                                                                                          )◾1/2 cup honey
                                                                                                                          ◾1/2 cup cooking oil
                                                                                                                          ◾1/2 cup pureed shallot (onion works fine too)
                                                                                                                          ◾1/4 cup rice vinegar
                                                                                                                          ◾20 kaffir lime leaves, finely chopped
                                                                                                                          ◾1 cup cilantro leaves
                                                                                                                          ◾1 cup roasted peanuts, chopped

                                                                                                                          4 Replies
                                                                                                                          1. re: sparky403

                                                                                                                            good lord, how many wings are you grilling? (it sounds great but are you cooking for a firehouse?)

                                                                                                                            1. re: hill food

                                                                                                                              I think the recipe is for 2 dozen?

                                                                                                                              Full disclosure: I have never used it to make wings. I use on chicken thighs or country style pork ribs (cut up and skewered) .

                                                                                                                              Recipes are just guidelines for me. However, the kaffir, the chilli sauce, lime, etc. are excellent. a bit different than you find elsewhere due to the Kaffir Lime Leaves.

                                                                                                                              1. re: sparky403

                                                                                                                                recipes, guidelines (cue a friend's bored schoolteacher with Russian accent) "they can mean...SO many things"

                                                                                                                                the mix sounds fantastic, I was just sorta wondering about the portions - god I WISH I had a reliable source of Kaffir.

                                                                                                                                1. re: hill food

                                                                                                                                  Yes, they're not easy to find even in SF. To my understanding they're not irradiated, therefore whole foods doesn't carry them.

                                                                                                                                  However, I understand that you can grow them pretty easily.... they're nice looking (sort of like a ficus).

                                                                                                                                  Barring that just ask at any Asian food market - they will most likely be frozen. They seem to last for a very long time in the freezer.


                                                                                                                          2. chicken thighs marinated in kimlan soy sauce, mirin , ginger and sesame oil. grilled or dusted with potato starch and deep fried.

                                                                                                                            1. Madhur Jaffrey's first US cookbook has a terrific recipe similar to the one here. http://www.cbsnews.com/news/indian-fo...
                                                                                                                              Basically a spiced marinade based on ground onion/garlic/ginger. I marinate bone-in drumsticks and/or thighs, bake in a moderate oven, turning once. A 24-hour marinade seems excessive, though, for smallish pieces.

                                                                                                                              1. My new favorite marinade is for roast Korean chicken. Soy sauce, garlic, ginger, rice vinegar, honey & goochujang paste.....make for very tasty & well seasoned chicken as well as crispy tasty skin. Will be making a batch tomorrow.

                                                                                                                                Edit: just realized I already shared this awhile back.....sorry, mind is not all there tonight, just got back from the ER a little while ago & the meds must be kicking in..... Sorry!

                                                                                                                                1. Stupid good and stupid easy... Ken's Steak House Zesty Italian dressing!

                                                                                                                                  1. i keep forgetting to post here a marinade i've made 3-4 times now (actually, it started out as a marinade for pork shoulder but i think i like it even more with chicken). it's thrown together, pretty much: lemongrass, garlic, shallots (or leeks, scallions, etc.), juice of a couple lemons, or lime, brown sugar, fish sauce, red thai chilis, and a little bit of dark or mushroom soy - all veggies chopped, and then the whole thing thrown in the food processor. i've marinated chicken thighs overnight, with no detriment to texture (because of the lemon). when ready to pan fry, drain the marinade, strain it, reduce it a little. the thighs usually go under the broiler too, and so i brush the reduced marinade on them right before they go in.

                                                                                                                                    9 Replies
                                                                                                                                      1. re: mariacarmen

                                                                                                                                        hey maria - re: lemongrass, last time I was at my favorite Asian market, I found a 16 oz. jar of pureed and frozen lemongrass "Flying Horse" brand, makes life so much easier. too much for me to use anytime soon so I scooped out spoonfuls and packed an ice cube tray and wrapped in plastic.

                                                                                                                                        1. re: hill food

                                                                                                                                          I've seen that too, haven't tried it yet, but thanks!

                                                                                                                                          1. re: mariacarmen

                                                                                                                                            next time I am at New York Mart in Sunrise,Fl. I will look for it

                                                                                                                                            1. re: mariacarmen

                                                                                                                                              actually, I misspoke - I've seen it in squeeze tubes in the produce section. I may try that first...

                                                                                                                                              1. re: mariacarmen

                                                                                                                                                I have it in the squeeze tube, super convenient.

                                                                                                                                                1. re: fldhkybnva

                                                                                                                                                  Where is it shelved in the store?

                                                                                                                                                  1. re: EM23

                                                                                                                                                    squeeze tubes of herbs are usually refrigerated in the produce section.

                                                                                                                                                    1. re: hill food

                                                                                                                                                      Yup, right with the other herbs in the stores I frequent. I also but the Dorot herb cubes in the freezer section.

                                                                                                                                        2. This may be odd, but I made kimchi for the first time yesterday using inaplasticcup's recipe: http://chezshinae.blogspot.com/2013/1...

                                                                                                                                          it struck me that the paste that goes into the cabbage would make a wonderful marinade - I could have eaten it by the spponful. I don't know if i'd not put the rice in or not, but I don't think omitting it would change the flavor on a simple marinade. I also added in ground dried shrimp, in addition to the fish sauce, on the advise of inaplasticcup. it was just wonderful - spicy, fresh tasting, gingery... I think I will experiment and make some of just the paste and try it with chicken. and then serve some on the side as a condiment.

                                                                                                                                          1. One of my faves is a blend originally used for char siu, but I no longer limit it to pork applications.

                                                                                                                                            1 1/2 teaspoons soy sauce
                                                                                                                                            1/4 cup ketchup
                                                                                                                                            1/4 cup hoisin sauce
                                                                                                                                            1/4 cup honey
                                                                                                                                            1 tablespoon rice wine or sherry
                                                                                                                                            1 tablespoon chinese 5 spice powder
                                                                                                                                            1 tsp fresh garlic

                                                                                                                                            1 Reply
                                                                                                                                            1. re: Bryan Pepperseed

                                                                                                                                              Bryan - chicken? how long do you marinate it? do you actually "blend" it?

                                                                                                                                            2. My favorite is the D. Thompson take on gai yang, http://www.foodnetwork.com/recipes/ga... Simple and delicious with or without the dipping sauce.

                                                                                                                                              I usually use just bone in skin on thighs, and indirect heat on a covered Weber kettle grill, which takes a bit longer than the recipe indicates, maybe 45 minutes +/-.

                                                                                                                                              1. <<"Another favorite stand-by is Greek marinade: olive oil, lemon juice, lots of oregano, paprika, crushed rosemary & maybe a dash of garlic powder.">>

                                                                                                                                                Fresh Squeezed Lemon Juice!
                                                                                                                                                Olive Oil!
                                                                                                                                                Sea Salt!
                                                                                                                                                Fresh Cracked Black Pepper!

                                                                                                                                                Oregano! or Rosemary!
                                                                                                                                                Freshly Crushed Garlic!

                                                                                                                                                MMMMM, GREEK!

                                                                                                                                                (reserving some before marinating for drizzling over the top after grilling... ;-)