Mamas Sweet Marinade Chicken Recipes

MAMA L'S APPLE INJECTOR MARINADE FOR CHICKEN

Steps:

• Combine apple cider, soy sauce, brown sugar, garlic powder, ginger, and butter in a large bowl. Stir well to combine. Use a flavor injector tool to inject marinade into chicken.

MAMA'S FRIED CHICKEN

Steps:

• Wash chicken pieces and sprinkle with salt and pepper, to taste. Marinate pieces for 1 hour in buttermilk. Remove chicken pieces 1 at a time from buttermilk, coat with flour, and deep-fry until golden brown.

MAMA'S SWEET MARINADE CHICKEN RECIPE

Steps:

• Combine all ingredients in a bowl and add raw chicken. This makes enough marinade for at least 10 pieces of chicken. Marinate overnight if possible. Grill to perfection. (The raw chicken can also be placed in a ziploc bag with the marinade and frozen as a freezer meal!)

JUICY CHICKEN BREAST MARINADE

Steps:

• Pound chicken breasts on a work surface to at least 1/2-inch thickness.
• Whisk safflower oil, lemon juice, garlic, and Italian seasoning together in a bowl and pour into a resealable plastic bag. Add chicken, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 6 to 24 hours.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Remove chicken from the marinade and shake off excess. Discard the remaining marinade.
• Cook chicken on preheated grill until longer pink in the center, about 3 minutes per side. Transfer chicken to a plate and let sit for 10 minutes before serving.

JO MAMA'S HOT AND SPICY GRILLED CHICKEN

Steps:

• Combine all ingredients except for the chicken and bring to a rolling boil. Remove from the heat and cool. Refrigerate sauce overnight to blend flavors.
• Heat a grill to medium-high heat.
• Apply sauce to chicken (I spoon it on). Grill to desired doneness, applying sauce liberally as you turn chicken. Cook until done through.
• If you don't contaminate the sauce with the raw chicken, you can serve it with the cooked chicken. If it gets contaminated, simmer it on the stove for a few minutes.

MAMA'S ASIAN CHICKEN AND RICE

Steps:

• In a bowl, stir together warm water, brown sugar, orange juice, soy sauce, ketchup, white vinegar, garlic, red pepper flakes, five-spice powder, and orange peel until the sugar has dissolved and the mixture is well combined.
• Heat the olive oil in a large skillet or wok over medium heat, and cook and stir the chicken until the outside is golden brown and the inside is no longer pink, 10 to 12 minutes. Pour the sauce mixture over the chicken, bring to a boil, reduce heat to medium-low, and cover the skillet. Simmer for 30 minutes, stirring occasionally.
• While the chicken and sauce are simmering, bring the rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes. Set the rice aside and keep warm.
• Whisk the cornstarch and 2 tablespoons of cold water in a small bowl until smooth, and stir into the chicken and sauce, a few teaspoons at a time. Let the chicken and sauce cook for about 2 minutes to thicken, then serve over hot cooked rice, sprinkled with green onion.

MAMA'S FRIED CHICKEN

Steps:

• Sprinkle chicken with salt and pepper.
• Place chicken in shallow dish or ziploc plastic bag; add buttermilk.
• Cover or seal, and chill at least 2 hours.
• Remove chicken from buttermilk, discarding buttermilk.
• Dredge chicken in flour.
• Pour oil to a depth of 1 1/2 inches in a deep skillet or Dutch oven; heat to 360°F.
• Add chicken, a few pieces at a time; cover and cook 6 minutes.
• Uncover chicken and cook 9 minutes.
• Turn chicken; cover and cook 6 minutes.
• Uncover and cook 5 to 9 minutes, turning the chicken the last 3 minutes for even browning, if necessary.
• Drain on paper towels.
• Test chicken with meat thermometer (170°F) or by piercing thickest portion with fork.
• When juices run clear it is done.