Content

• Ingredients
• Mustard marinade
• Italian marinade
• Chinese marinade
• Spiced Chipotle Marinade
• To step
• Method 1 of 3: Make the marinade
• Method 2 of 3: Marinate the chicken
• Method 3 of 3: Fry the marinated chicken
• Necessities

With a marinade, you can ensure that the flavor of the marinade is absorbed into the chicken and that the chicken remains moist during baking or roasting. Marinades are made with oil, vinegar or another acidic ingredient and a variety of spices. This article provides the recipes for making four popular chicken marinades.

Ingredients

Mustard marinade

• 1/2 cup of lemon juice
• 2 tbsp. dijon mustard
• 1 tsp. salt
• 1 cup of olive oil

Italian marinade

• 1/4 cup of olive oil
• 2 tsp. vinegar
• 1 tsp. salt
• 1 tsp. garlic powder
• 1 tsp. dried oregano
• 1 tsp. Italian spice mix
• 450 g. chicken (chicken breast, thigh, wings, or other parts of the chicken)

Chinese marinade

• 1/2 cup of soy sauce
• 1/4 cup of brown sugar or syrup
• 3 tbsp. finely chopped ginger
• 1 tbsp. finely chopped garlic
• 2 tbsp. sesame oil
• 1 tsp. ground black pepper
• 450 g. chicken (chicken breast, thigh, wings, or other parts of the chicken)

Spiced Chipotle Marinade

• 1/4 can of chipotle peppers (smoked jalapeño peppers) in adobo sauce (available online or at the Asian grocery store)
• 3 tbsp. olive oil
• 2 finely chopped garlic cloves
• 1/2 chopped onion
• 1 tsp. paprika powder
• 1 tsp. finely ground cumin
• 1 tsp. chili powder
• 1 tsp. salt
• 450 g. chicken (chicken breast, thigh, wings, or other parts of the chicken)

To step

Method 1 of 3: Make the marinade

1. Finely chop the garlic and fresh herbs. In order for the flavors of fresh ingredients such as garlic, onion, peppers and ginger to be properly absorbed by the chicken, it is necessary that you chop them as finely as possible. Then the chicken is marinated evenly.
2. Mix all ingredients well together. Put all the ingredients for the marinade in a bowl and use a whisk to stir them together well. The oil should mix well with the other ingredients.
   • You can also put the ingredients in a blender and turn it on for a few seconds. Then you know for sure that all ingredients have mixed well.
   • Some chefs find it useful to put all the ingredients in a jar and shake it.
3. Don't worry too much about the ingredients, you can be flexible about that. The great thing about marinades is that many of the ingredients can easily be replaced by others. If you don't have a certain ingredient at hand, check your kitchen cupboard to see what you do have. Here are some helpful tips in case you miss some ingredients:
   • Replace lemon juice with vinegar or vice versa.
   • Replace a certain oil with olive oil or vice versa.
   • Replace honey or maple syrup with sugar or vice versa.

Method 2 of 3: Marinate the chicken

1. Decide what piece of chicken you want to marinate. A marinade goes well with any piece of chicken, be it chicken breast, thigh, legs or wings. You can marinate a whole chicken or cut the chicken into pieces, with or without the bone.
2. Wash the chicken and pat it dry. This will remove any traces from the packaging and prepare the chicken to absorb the marinade well.
3. Place the raw chicken and marinade in a container that you keep food in. Choose one that just fits so that almost all of the meat is covered when you pour the marinade over the chicken. When you're done, put the lid on the drum.
   • You can also use a sealable plastic bag if you don't have glass or plastic containers.
   • Do not use a metal box as the chemicals in metal can react with the marinade and affect the flavor.
4. Place the chicken in the refrigerator for at least four hours. During that time, the flavors become one with the flavor of the chicken itself. You can also put the chicken in the fridge overnight for optimal results.

Method 3 of 3: Fry the marinated chicken

1. Bake the chicken in the oven. Marinated chicken tastes great when baked in the oven. Preheat the oven briefly to 200 ° C, place the chicken in an oven dish, cover the dish with aluminum foil and bake the chicken until the meat has reached a temperature of 70 ° C inside.
   • The time it takes to fry the chicken depends on the amount of chicken there is. Usually it takes 40 minutes for 450g. chicken.
   • For extra flavor, pour a little more marinade over the chicken before baking it in the oven.
   • When the chicken is almost done baking, you can remove the aluminum foil and return the chicken to the oven. A crispy crust will form on the chicken.
2. Grill the chicken. Grilled marinated chicken is a treat but requires a bit of dexterity to do it right. Turn on the grill and arrange the chicken pieces so that they receive indirect heat from the grill; otherwise you run the risk of grilling them for too long.
3. Fry the chicken on the stove. Heat a large frying pan with a little olive oil. When the pan has heated up, you can put the chicken pieces in the frying pan and put the lid on. Fry the chicken on a low heat for about half an hour; the pieces are ready when the inside of the chicken is 70 ° C.

Necessities

• Come on
• Sealable plastic bag
• Spoon