Marinade recipes needed for grilling chicken breasts.

[LinD]

I have to grill some skinned chicken breasts I bought earlier this week and want to marinade them to add flavor. Our new grill is propane and not charcoal and my husband misses the charcoal flavor so I thought using different marinades might makeup for the lack of charcoal.

[TamiK]

This isn't a marinade, but the end result is an excellent grilled chicken. Mix equal parts of hoisin sauce and molasses. Stir in 1-2 tablespoons of garlic chili paste, depending on your tolerance for heat. I rub a little into the chicken and let it sit for an hour or two (longer if I have time). When you grill the chicken, wait until it is almost done, then slather on the sauce and turn the chicken to allow the sauce to carmelize and get "crispy." I like to put on several coats of the sauce to really build up the flavor. Just keep an eye on the chicken at this point, because the molasses can burn because of the sugar content. No special care needed--just don't put the lid down on the grill and go inside to do the dishes! This recipe is one that even my very picky eaters finish off every time.

[lorilei]

You could also try a soy sauce-based marinade and add a bit of liquid smoke for a smokey "grilled" flavor. Some ideas:

1/4 cup Soy sauce
1/4 cup strong coffee
1-2 cloves garlic
1/2 tsp liquid smoke
___________

Or how about a citrus/thyme marinade?

1/2-1/2 cup lemon juice
2 T thyme
1/4 tsp salt
2 T olive oil
garlic -- to taste

[CATHIEA]

Lin- This won't add smokey flavor to your chicken, but I think the lime marinade from the Thai-Style Lime Swordfish (July issue?) would be exceptional on chicken breasts. There are so many good BBQ/marinades out there and it is soooo much easier to cook marinaded or "sauced" food without burning it on a gas grill than a charcoal, I think you husband will soon prefer the taste of chicken on his new grill!
CathieA-Who would really like someone else to try that swordfish recipe

[Deanna]

I posted half a bejillion recipes for marinades about a month ago. If you do a "search" on Marinades...you should be able to pull up the post.

[Danielle]

When I want to grill a skinless boneless chicken breast, I marinate it in Wishbone Oriental salad dressing. It is so yummy! I've also used it on vegetables and made chicken kabobs. Very easy and full of flavor!

[Pat]

The lemon-herb marinade from June 1997 is very good on grilled chicken. The recipe calls for grilled bone-in chicken breast, but I use boneless and cook for a much shorter time. If you don't have MasterCook, I'll be happy to post this.

[Natasha]

[QUOTE]Originally posted by CATHIEA:
[B]Lin- This won't add smokey flavor to your chicken, but I think the lime marinade from the Thai-Style Lime Swordfish (July issue?) would be exceptional on chicken breasts. There are so many good BBQ/marinades out there and it is soooo much easier to cook marinaded or "sauced" food without burning it on a gas grill than a charcoal, I think you husband will soon prefer the taste of chicken on his new grill!
CathieA-Who would really like someone else to try that swordfish recipe

Cathie - We re trying this tonight because you suggested it the other day! I ll let you know how it turns out http://www.cookinglight.com/bbs/smile.gif Thanks.



[This message has been edited by Natasha (edited 07-21-2000).]

[LinD]

A big thank you to everyone who responded to my request. Pat, I would like to see that lemon herb marinade you mentioned. Thanks again to you all!

[Maelynn Cheung]

The post Deanna mentions is located here:
http://community.cookinglight.com/showthread.php?s=&threadid=878&highlight=marinade

[Deanna]

Thanks, Maelynn! I'd forgotton about the archives!

[melisa]

I made the Indonesian chicken from the July issue last night. It was great, I reservedsome marinade (before chicken exposure!) for dipping. I used boneless breasts. Will repeat, it was excellent!
Melissa

[Laura B]

Here is the Lemon-Herb Marinade that Pat suggested. Posted below that is a yummy looking recipe that was listed right beside the marinade recipe in MasterCook, Lemon-Herb Grilled Chicken with Corn on the Cob and Grilled Onions.

* Exported from MasterCook *

Lemon-Herb Marinade

Recipe By :
Serving Size : 20 Preparation Time :0:00
Categories : July '97 Sauces/Condiments/Marinades


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 teaspoons grated lemon rind
2/3 cup fresh lemon juice
1/4 cup chopped fresh basil
1/4 cup chopped fresh mint
1/4 cup white wine vinegar
2 tablespoons chopped fresh oregano
1 1/2 tablespoons olive oil
1/4 teaspoon salt
2 garlic cloves -- crushed

Combine all ingredients, and stir marinade well.

Serving Size: 1 tablespoon

Source:
"Cooking Light, July 1997, p.81"
Copyright:
"Cooking Light"
Yield:
"1 1/4 Cups"

- - - - - - - - - - - - - - - - - - -

Per serving: 13 Calories (kcal); 1g Total Fat; (64% calories from fat); trace Protein; 1g Carbohydrate; 0mg Cholesterol; 27mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates


Nutr. Assoc. : 0 0 0 0 5458 0 0 0 620


* Exported from MasterCook *

Lemon-Herb Grilled Chicken, Corn on the Cob, and Onions

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Grilling June '97
Poultry

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup dry vermouth
OR
1/2 cup dry white wine
1 tablespoon chopped chives
1 tablespoon chopped fresh oregano
1 tablespoon chopped fresh rosemary
2 teaspoons grated lemon rind
3 tablespoons fresh lemon juice
2 tablespoons extra-virgin olive oil
1 1/2 tablespoons Dijon mustard
1/8 teaspoon salt
1/8 teaspoon pepper
8 slices (1/2-inch-thick) red onion
4 (6-ounce) skinned chicken breast halves
4 ears corn with husks (about 2 1/4 pounds)
Cooking spray

Combine first 10 ingredients in a small bowl; stir well. Arrange onion slices in a single layer in a shallow dish. Add chicken breast halves; pour herb mixture over onion and chicken. Cover and marinate in refrigerator 1 hour.

Pull husks back from corn (do not remove). Remove silks. Pull husks back over corn, and tie top with heavy string; set aside.

Prepare grill. Remove onion slices and chicken from dish, reserving marinade. Place chicken breast halves, bone sides up, on grill rack coated with cooking spray; grill 50 minutes or until chicken is done, turning and basting with reserved marinade every 10 minutes. Moisten corn with water; grill 10 minutes or until tender, turning corn after 5 minutes. Grill onion slices 6 minutes or until tender, turning and basting with reserved marinade after 3 minutes.

Serving Size: 1 chicken breast half, 1 ear of corn, and 2 onion slices

Source:
"Cooking Light, June 1997, p.96"
Copyright:
"© Cooking Light"

- - - - - - - - - - - - - - - - - - -

Per serving: 368 Calories (kcal); 14g Total Fat; (36% calories from fat); 32g Protein; 23g Carbohydrate; 87mg Cholesterol; 243mg Sodium
Food Exchanges: 1 Grain(Starch); 4 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates

NOTES : Any combination of fresh herbs can be used in the marinade, including basil, parsley, or thyme. Round out this all-in-one meal with the Frozen Mud Pie Sandwiches.
Nutr. Assoc. : 0 0 2130706543 0 0 0 0 0 3924 0 0 0 27187 324 26338 0

[TLee4]

Originally posted by TamiK
This isn't a marinade, but the end result is an excellent grilled chicken. Mix equal parts of hoisin sauce and molasses. Stir in 1-2 tablespoons of garlic chili paste, depending on your tolerance for heat. I rub a little into the chicken and let it sit for an hour or two (longer if I have time). When you grill the chicken, wait until it is almost done, then slather on the sauce and turn the chicken to allow the sauce to carmelize and get "crispy." I like to put on several coats of the sauce to really build up the flavor. Just keep an eye on the chicken at this point, because the molasses can burn because of the sugar content. No special care needed--just don't put the lid down on the grill and go inside to do the dishes! This recipe is one that even my very picky eaters finish off every time.

Well, I know it's 3 years later, but I just tried this! Very easy and very good. And I'm sure I'm not eating it at it's best. I made it--it sat in the fridge for a day or two, then I stuck it in the freezer (!) and today I defrosted it and had it for lunch. Still great!! :)
Terri

[TamiKnight]

Glad you enjoyed this Terri. It remains a family favorite here.

[CindyWeightWatcher]

I clicked on the link Maelynn provided --- couldn't get
it to work. Would love to see it though...

[jefoster]

Chicken Marinade


Paprika
1/2 tsp. Garlic Powder
1/3 cup Soy Sauce
1/3 cup Balsamic Vinegar
1/3 cup Worcestershire Sauce
Zip Lock Bag

Directions:

1. Clean Chicken by washing it under running water, pat dry with paper towels, and place in a Zip Lock Bag.

2. Sprinkle Paprika on Chicken

3. In Measuring Bowl mix 1/3 rd each Soy Sauce, Balsamic Vinegar, and Worcestershire Sauce, then sprinkle in Garlic Powder

4. Pour Liquid into Zip Lock Bag over chicken and seal, swish liquid around in bag to make sure all of chicken is covered

5. Place in refrigerator and marinate over night, turn a couple of times

6. Cook over grill at Medium heat about 5 minutes a side

[Darlin]

Here is a marinade we use for chicken, we think it's excellent:

KOREAN MARINADE
½ cup soy sauce
1 tbsp. sugar or honey
pepper
2 cloves garlic, finely chopped
1- 1” cube ginger, sliced or ground
2 stalks green onion, finely chopped
1 tsp. sesame oil & 1 tsp. cooking oil
Combine sauce ingredients and marinate meat 1 hour at least. Broil or barbecue.