Make Chicken Marinade

Chicken is a simple meat, and it can be tasty on its own, but a good marinade can make it even tastier and juicier. Some marinades can very very complex, however, but that does not mean you have to skip out on a tasty lunch of dinner just because you lack some of the ingredients. Making your own chicken marinade is simple, and once you know what to use, the possibilities are endless. If you don't feel like making up your own marinade, don't worry; you can always use a simple recipe. == Ingredients

Steps

Creating Your Own Marinade

  1. Know what makes up a good marinade. You can marinate chicken in just about anything, including bottled vinaigrette, but nothing beats a good, homemade marinade. You can use all sorts of ingredients in a marinade, but the trick is getting the proportions right. Of course, some recipes will use different proportions, but in general, you'd want to use the following amounts:[1]
    • 1 part acid or enzyme
    • 3 parts fat or oil
    • Your choice of seasonings
  2. Choose an acid or enzyme to help tenderize the meat.[2] How much acid/enzyme you use will depend on how much chicken you are making. You will need about 1 ounce (30 milliliters) of an acid or enzyme per 1 pound (455 grams) of chicken. Here are some ideas for acids or enzymes:[1]
    • Acid: buttermilk, lemon juice, vinegars, or wine/beer
    • Enzyme: honey, milk, pineapple juice, or yogurt (including Greek)
  3. Choose a fat to keep the meat moist and juicy.[2] If you are making 1 pound (455 grams) of chicken, you will need 3 ounces (90 milliliters) of fat. If you are making more chicken, plan on using three times as much fat as your acid/enzyme. Here are some types of fats that you can use:[1]
    • Oils, such as: almond oil, chili oil, olive oil, or sesame oil
    • Dairy-based products, such as buttermilk or mayonnaise
  4. Choose your seasonings. While you could only choose one type of acid/enzyme and one type of fat, you can choose several different items for your seasonings. You will typically need 1 tablespoon per pound (455 grams) of chicken. Here are some ideas to get you started:[1]
    • Fresh herbs or dried herbs
    • Spices or hot pepper flakes
    • Garlic
    • Onions, shallots, or green onions
    • Fresh grated ginger or citrus zest
    • Maple syrup
  5. Combine your acid, fat, and seasonings. You can do this in a bowl with a whisk, but a blender or food processor would be better because they will help the fats and acids bind together easier.[1]
    • Salt makes a great seasoning, but don't add it to your marinade. Instead, add it to the chicken just before cooking it.
  6. Place some chicken breasts or thighs in a non-reactive container. You can use a glass, ceramic, or stainless steel baking dish. You can also use large, re-sealable, plastic bags. Do not use containers made out of aluminum. Aluminum tends to react with most acids; this can change the color and flavor of your chicken.[1]
    • You can marinate other cuts of chicken too, but boneless, skinless chicken breasts are the most popular, followed by thighs.
  7. Pour the marinade over the chicken. You will need about ½ cup (120 milliliters) of marinade for 1 pound (455 grams) of chicken. After you have covered the chicken breasts/thighs with marinade, flip the chicken over a few times. This will help the marinade coat it more evenly. If you are using a plastic, re-sealable bag, zip the bag shut, and shake it; you can also gently "massage" the chicken in the marinade instead.
    • If you have any leftover marinade, set it aside so that you can baste the chicken with it after you are done cooking.
  8. Cover the chicken, or zip the bag shut, and leave it in the fridge for 3 to 12 hours. The chicken must be kept in the fridge while it is marinating, or the meat could develop bacteria, and become unsafe to eat. Keep in mind that the longer you marinate the chicken, the quicker it will cook; your chicken may be done sooner than what the recipe you are using states.[1]
    • Boneless chicken breasts only need 2 hours.[1]
    • If you are using a plastic, re-sealable bag, consider placing the chicken in a baking dish. This way, if any of the marinade leaks out, your fridge won't get dirty.
  9. Cook the chicken however you'd like. It is ready when the internal temperature reaches 165°F (74°C). If you have any leftover marinade after you set the chicken on the grill or skillet, discard it. Listed below are some ways in which you can cook boneless, skinless chicken breasts:[3]
    • You can bake chicken in the oven at 350°F (180°C) for 35 to 45 minutes.
    • You can grill the chicken over medium heat, covered, for 9 to 12 minutes per side.
    • You can fry the chicken in a skillet over medium-high heat for 8 to 11 minutes per side.
  10. Let the chicken rest for 10 minutes, then serve it. Keep the chicken covered with a sheet of aluminum foil while it is resting so that it doesn't dry out. If you reserved any fresh marinade in the beginning, you can pour it over the chicken before serving it.

Trying Various Recipes

  1. Go simple with lemon juice and olive oil. Mix together all of the ingredients from the list below, then pour them over 1 pound (455 grams) worth of chicken breasts. Let the chicken marinate for 2 hours, then cook it however you wish.[4]
    • ½ cup (120 milliliters) olive oil
    • ¼ cup (60 milliliters) lemon juice
    • 1 tablespoons Dijon mustard
    • Kosher salt and freshly ground black pepper
  2. Try a classic Italian marinade. Combine the ingredients listed below, then pour them over 2 large chicken breasts in a plastic, re-sealable bag. Let the chicken marinate for 2 hours before cooking. If you don't have any of the fresh herbs at home, use only 1 teaspoon of the dried herbs instead; this is because dried herbs are much more potent.[5]
    • ¼ cup (60 milliliters) olive oil
    • ¼ cup (60 milliliters) balsamic vinegar
    • 1 large garlic clove, roughly chopped
    • 1 tablespoon fresh parsley, minced
    • 1 tablespoon fresh basil, minced
    • ½ teaspoon red chili flakes
  3. Make a Provencal herb marinade if Italian doesn't suit you. Mix together all of your ingredients, then pour them over 2 large chicken breasts in a large, plastic, re-sealable bag. Marinate the chicken for 2 hours before cooking it. If you don't have fresh oregano at home, use ¼ teaspoon of dried oregano instead. If you don't have any fresh thyme at home, use a pinch of dried thyme.[5]
    • ¼ cup (60 milliliters) olive oil
    • 2 tablespoons (30 milliliters) fresh lemon juice
    • 1 large garlic clove, roughly chopped
    • 1 teaspoon Dijon mustard
    • 1 teaspoon fresh oregano, minced
    • ½ teaspoon fresh thyme leaves
  4. Try a teriyaki marinade for a tasty twist. Combine all of your ingredients in a bowl, then pour them over 1 pound (455 grams) worth of chicken breasts in a re-sealable, plastic bag. Leave the chicken in the fridge for 2 hours, then cook it as desired.[5]
    • ¼ cup + 2 tablespoons (90 milliliters) pineapple juice
    • 1½ tablespoons (22.5 milliliters) soy sauce
    • 1 tablespoon (2.5 grams) honey
    • 1 tablespoon (2.5 grams) fresh ginger, chopped
  5. Give a sweet-and-sour marinade a try if you don't like pineapple juice or honey. This is another version of teriyaki marinade. Mix all of your ingredients together in a bowl, then pour it over 1 pound (455 grams) worth of chicken breasts. Let the chicken marinate at least 1 hour, then cook it as desired.[6]
    • ¼ cup (50 grams) brown sugar
    • ¼ cup (60 milliliters) oil
    • 2 tablespoons (30 milliliters) soy sauce
    • 2 tablespoons (30 milliliters) vinegar
  6. Give a coconut milk marinade a try if you want something more exotic. Combine all of the ingredients below, then pour them over 2 large chicken breasts. Let the chicken marinate for 2 hours, then cook it however you like.[5]
    • ¼ cup + 2 tablespoons (90 milliliters) light coconut milk
    • ½ teaspoon soy sauce
    • 1 tablespoon (12.5 grams) brown sugar
    • 1 large garlic clove, roughly chopped
    • 1 tablespoon (2.5 grams) chopped fresh ginger
  7. Try a wine-based marinade on darker chicken meat, such as thighs. Mix together your ingredients in a small bowl. Pour ½ cup (120 milliliters) of the marinade over 1 pound (455 grams) of chicken thighs; save the rest for basting after cooking is done. Marinate the chicken for about 3 to 12 hours, then cook it as desired.[7]
    • ½ cup (120 milliliters) red wine vinegar
    • ⅓ cup (80 milliliters) dry red wine
    • 1 tablespoon (15 milliliters) extra-virgin olive oil
    • 4 cloves garlic, minced
    • 2 tablespoons fresh rosemary, chopped
    • 1 teaspoon salt
    • ½ teaspoon pepper, freshly ground



Tips

  • Citrus and vinegar-based marinades tenderize chicken faster than mayonnaise or buttermilk marinades. This means that you may not have to leave the chicken marinating for as long.
  • Chicken typically needs to marinade 3 to 12 hours; however, boneless, skinless chicken breasts only need 2 hours.
  • Use non-reactive container to marinate in, such as stainless steel, glass, or plastic bags.
  • Plan on using ½ cup (120 milliliters) of marinade per 1 pound (455 grams) of chicken.
  • Keep the chicken in the fridge as it is marinating.
  • A blender or food processor will give you a smoother marinade.
  • Avoid marinating with too much salt if you can. It would be better to add the salt just before you cook the chicken.

Warnings

  • Do not reuse leftover marinade. If you wish to use some marinade for basting, set some aside before you marinate the chicken.
  • Do not marinate chicken in anything that's made out of aluminum. Aluminum will react with the acids in the marinade, and it may affect the flavor of the chicken as a result.

Things You'll Need

  • Small mixing bowl
  • Whisk
  • Plastic, re-sealable bag or baking dish (glass, ceramic, or stainless steel)

Related Articles

Sources and Citations

  1. ↑ 1.0 1.1 1.2 1.3 1.4 1.5 1.6 1.7 http://dish.allrecipes.com/how-to-marinate-meat/
  2. ↑ 2.0 2.1 http://www.bonappetit.com/test-kitchen/cooking-tips/article/stupid-easy-marinades-with-5-ingredients-or-less
  3. ↑ http://www.chicken.ca/chicken-school/view/9/chicken-cooking-times temp: 165/74
  4. ↑ http://www.foodnetwork.com/recipes/ina-garten/chicken-marinade-recipe.html
  5. ↑ 5.0 5.1 5.2 5.3 http://www.today.com/food/5-make-ahead-chicken-marinade-recipes-super-easy-dinners-t24361
  6. ↑ http://www.nobiggie.net/the-best-4-ingredient-chicken-marinade/
  7. ↑ http://www.eatingwell.com/recipe/248505/rosemary-red-wine-marinade/
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