Finger Lickin Good Chicken Marinade Recipes
FINGER-LICKING CHICKEN MARINADE
A wonderful marinade for chicken. If you don't have Miracle Whip, mayonnaise may be substituted. I usually marinate chicken in the marinade at least 30 minutes before cooking. However, I once took chicken sitting in the marinade to a cook-out, and other people there who had brought their own chicken started dipping their chicken in my left-over marinade to coat, then barbecuing right away without waiting for it to marinate. It was still delicious! I've found I can coat over a dozen chicken pieces with a single recipe of the marinade. These days I make this without the Tbs of salt when making it just for myself, but people's tolerance for low salt varies widely and so I've posted it the way I've found suits most people best. I'd say be guided by your own tastes when it comes to amount of salt used.
Provided by echo echo
Categories Chicken
Time 3m
Yield 2 cups
Number Of Ingredients 9
Steps:
- Whisk together all ingredients in a small bowl.
- Use to marinate chicken pieces at least 30 minutes and then to baste the meat as it cooks in the oven or over hot coals.
FINGER LICKIN GOOD CHICKEN WINGS
These wings will be a big hit at your next party! The meat is really tender - just falls off the bone. And the marinade makes these wings really flavorful. Make sure to have a lot of napkins handy!
Provided by Tammy Stephens
Categories Other Snacks
Time 3h15m
Number Of Ingredients 7
Steps:
- 1. Preheat oven to 350 degrees.
- 2. Mix all marinade ingredients in medium container with lid. Cover container and shake vigorously.
- 3. Place washed chicken wings in aluminum pan so that they are all laying flat, not on top of each other.
- 4. Pour marinade over chicken wings to coat.
- 5. Place in preheated oven and cook for about an hour. Turn wings over and raise the temperature to 425 degrees and cook for an additional half hour.
- 6. If using frozen wings bake at 350 for 1 1/2 hours. Then raise the temperature to 425 degrees and bake for an additional hour or until desired crispiness. Ovens vary so watch carefully.
FINGER LICKIN' GOOD CHICKEN MARINADE
I got the recipe for this incredibly tasty marinade from a neighbor at a cookout 17 years ago. I haven't found a better marinade for my chicken since then! I use it in baking chicken, but I mostly use it to grill chicken sandwiches, topped with Muenster cheese on a grilled Kaiser roll. Yummy!
Provided by SuzieQ in Fairfax
Categories Low Cholesterol
Time 30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Place chicken in marinade (overnight if possible, turning once).
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- In a medium bowl, combine the tandoori masala, ginger, garlic, and yogurt. Whisk until smooth, adjust seasonings to preference. Add the chicken and allow to marinate for at least 20 minutes and ideally for 12-24 hours, covered in the refrigerator.
- Heat the ghee in a dutch oven or heavy bottom pot over medium heat. Add the onions and sauté until they turn translucent and start to sweat, about 5-7 minutes, don't allow the onions to brown. Add ginger and garlic paste and let cook for 30 seconds, stirring so it doesn't burn. Add the can of crushed tomatoes along with the chili powder, coriander powder, and cumin powder and continue to cook for 5 minutes, if the mixture starts bubbling rapidly, add about ¼ cup of water and continue to cook.
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- Place chicken in a plastic bag set in a shallow dish. For marinade, in a medium bowl stir together sherry, onion, lemon juice, bay leaves, and garlic. Pour over chicken; seal bag. Marinate in the refrigerator for 2 to 4 hours, turning bag occasionally. Drain chicken, reserving marinade. Cover and chill chicken until ready to grill.
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- For a charcoal grill, arrange medium-hot coals around a drip pan. Test for medium heat above the pan. Place chicken pieces, bone sides down, on grill rack over drip pan. Cover and grill for 50 to 60 minutes or until tender and no longer pink, brushing with some of the sauce during the last 15 minutes of grilling. [For a gas grill, preheat grill. Reduce heat to medium. Adjust for indirect cooking. To serve, reheat and pass the remaining sauce with chicken. Makes 6 servings.
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- Remove and discard giblets and other parts from cavity of chicken. Wash chicken well under cool water until water runs clean. Have plenty of paper towels to dry chicken both inside and out.
- Place the chicken breast side down on the cutting board, and using kitchen shears, start at the neck, and make a lengthwise cut down one side of the backbone to the tail. Make a cut lengthwise down the other side of the backbone. Remove backbone and throw away.
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- Place the raw chicken pieces in a zip lock bag (or glass tupperware container) and pour in all of the marinade. Seal the bag and slosh it around until all of the chicken is submerged in marinade. Refrigerate at least 1 hour (up to 10) for best results.
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