Mesquite Chicken Marinade Recipes

MESQUITE GRILLED CHICKEN MARINADE

Steps:

• In a small bowl, whisk together the olive oil, apple cider vinegar, brown sugar, salt, pepper, garlic powder, liquid smoke, and Worcestershire sauce.
• Place chicken in a large Ziploc bag. Pour marinade over the top of chicken. Seal and marinade a minimum 2 hours or overnight.
• Once done marinating, grill the chicken until cooked, flipping halfway through. (Be careful. Since there is quite a bit of sugar in the marinade, watch closely so the chicken does not burn.)

MESQUITE CHICKEN MARINADE

Steps:

• Add oil, mesquite seasoning, lemon juice, salt, and water to a ziplock bag. Close the bag and shake/mix contents.
• Add chicken to bag and reseal. Allow chicken to sit in the marinade for a minimum of 30 minutes, ideally 24 hours.
• Remove chicken from marinade and cook using the desired method. We grilled ours because the smokey flavor of the grill perfectly compliments the flavors in the marinade. Make sure chicken reaches an internal temperature of 165F.

SMOKY MESQUITE MARINADE

Steps:

• Combine the olive oil, rice wine vinegar, red wine, garlic , lemon juice, sugar, salt, and pepper.
• Heat one side of the barbecue grill and place a chunk of soaked mesquite wood directly on hot coals (or lava rocks when using a gas grill). Adjust the heat to keep the wood from flaming. You want ​to smoke it and not fire.
• Place the marinade in an open pot on the opposite side of the grill and close the lid of the grill. Let it smoke for 20 to 25 minutes. The smoke will flavor the marinade.
• Remove the pot and add additional red wine to replace the liquid lost by evaporation.
• Cool it to room temperature, then refrigerate if not using immediately. Be sure to keep it in a tightly closed container to keep the delicious smoke in the marinade and not flavoring everything else in your refrigerator.

MESQUITE CHICKEN

Steps:

• In a large skillet pour in the jar of pineapples with juices and add chicken breast.
• Cook over medium high heat until the breast are no longer pink in the middle. Remove meat from skillet and discard juices.
• Arrange breast in a large casserole. Pour mesquite marinade over all the breasts.
• Evenly divide first mushrooms and then ham onto the top each breast.
• Top each breast with a thick slice of Monterey Jack cheese.
• Bake in oven at 350 degrees about 10 minute or until cheese is melted. (You can also do this step in the microwave. It takes about 2 minutes on high!).

MESQUITE CHICKEN BRINE

Steps:

• Pour water into a large brining container. Add sugar and salt; stir until dissolved. Mix in the marinade until brine is combined.