Content

• Steps
• Advice
• Warning

There are different types of seasoning for chicken marinades, from brine, dry seasoning to brine. This article will show you a number of recipes for chicken marinades, from simple seasonings to complex mixes and marinades, even salt water.

Steps

Method 1 of 3: Marinate grilled chicken

1. 

   Try the barbecue seasonings. Mix 2 tablespoons of brown sugar, 1 tablespoon of allspice seasoning powder, 1 tablespoon of ginger powder, 1 teaspoon of salt, 1 teaspoon of cumin powder, 1 teaspoon of red chili powder, 1 teaspoon of pepper black ground. Rub the mixture over the chicken before baking.
   • This mixture can be stored in sealed jars for up to 6 months.

2. 

   
   
   Marinate the chicken with sweet and sour Moroccan spices. Mix 1 teaspoon of sweet Hungarian paprika, ½ teaspoon cumin powder, teaspoon cinnamon powder. Add ¼ teaspoon of the following spices: salt, ginger powder, red pepper powder, and freshly ground black pepper. Roast the chicken as you like.

3. 

   Marinate classic chicken with lemon marinade. Mix ¼ cup (60 ml) olive oil, 3 minced garlic cloves, 2 tablespoons of chopped fresh rosemary, 2 tablespoons of chopped thyme, lime peel and 1 lemon juice, a pinch of salt and pepper. Fill a zippered plastic bag with the marinade and add the chicken. Keep the chicken bag in the refrigerator for 2-8 hours, then cook over medium high heat.
   • This recipe is enough to marinate about 0.9 kg of chicken.
   • If you don't like rosemary, you can use basil or oregano.

4. 

   
   
   Make an orange-lemon marinade. Mix in a bowl of ½ cup (120 ml) orange juice, ½ cup (120 ml) lemon juice, ¼ teaspoon chopped sage, a slice of ginger about 1 cm chopped, 1 teaspoon soy sauce, 3 shrimp minced garlic and ¼ teaspoon chili sauce. Pour the mixture into a plastic zippered bag and place the chicken. Let the chilled water soak for a few hours or overnight in the refrigerator. Bake low or high heat until chicken is fully cooked.

5. 

   
   
   Try a lemon-honey marinade instead. Mix the juice of one lemon, 1 tablespoon honey, 1 tablespoon olive oil and 1 pinch of salt and pepper in a small cup. Fill a zippered plastic bag with the marinade and add the chicken. Leave the chicken bag in the refrigerator for 15-60 minutes before baking.

6. 

   Make a herbal marinade. Mix 1 tablespoon of vinegar, 2-3 tablespoons of dried herbs, 1-2 tablespoons of onion powder or garlic powder, ¼ cup (60 ml) of extra virgin olive oil, and 1-2 tablespoons of mustard. Fill a zippered plastic bag with marinade and place the chicken breast. Seal the bag and let the chicken soak in the spices for a few hours in the refrigerator. After the chicken is marinated, you can bake it on the grill or bake it.
   • As for vinegar, try one of the following: apple cider vinegar, balsamic vinegar, or wine.
   • As for dried herbs, you can try one of the following: bay leaf, oregano, rosemary or crushed thyme.
   • You can freeze chicken and marinate it for up to 2 weeks.

7. 

   Try teriyaki broth. Mix in a small bowl of the following ingredients: 1 cup (240 ml) soy sauce, 1 cup (240 ml) water, ¾ cup (180 ml) white sugar, ¼ cup (60 ml) Worcestershire sauce, 3 tablespoons white vinegar distilled, 3 tablespoons vegetable oil, 2 teaspoons garlic powder, 1 teaspoon grated fresh ginger. When the sugar is dissolved, pour everything into a plastic zippered bag and add the chicken. Leave it on for a few hours or overnight in the refrigerator. Bake the chicken on the grill or in the oven after marinating.

8. 

   Determine when to sprinkle the barbecue sauce. Chicken barbecue sauce will be delicious, but the timing of the sauce makes a huge difference in the flavor of the chicken. If you drizzle it too early, the chicken may taste too strong. If poured too late, the chicken may not have enough flavor. You can follow a few instructions below:
   • If roasting chicken in the oven or on the grill: grill the barbecue sauce at the very last moment, as soon as the chicken is cooked.
   • If baking in slow cooking: add barbecue sauce when the chicken is half-cooked.
   • Consider adding a little honey mustard sauce to the barbecue for flavor.
   • Consider using barbecue sauce as a marinade if you plan to grill the chicken on a grill.
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Method 2 of 3: Season the chicken to bake, bake on top and roast

1. 

   Marinate the chicken with herbs. Mix in a small bowl 1 tablespoon chopped fresh thyme, 1 tablespoon chopped fresh sage, 1 tablespoon chopped fresh rosemary, 1 teaspoon black pepper, 1 teaspoon salt, ½ teaspoon crushed red chili coffee and 2 chopped garlic cloves. Rub the mixture over the chicken before baking or grilling.
   • This recipe is enough for about 1.4 kg of chicken. If you are not going to use up all of these spices, you can store them in a small jar and store in the refrigerator. Use within 1 week.

2. 

   Mix brine brine with honey, lemon, and sage. Fill a large pot with ½ cup (120 ml) honey, ½ cup (140 g) salt, 950 ml water, 2 sliced ​​garlic cloves and ¼ (60 ml) olive oil. Pull out the chicken skin a bit and stuff 6 sage leaves and 6 sliced ​​lemons underneath. Put the chicken in salt water and keep in the refrigerator for a few hours. Once you've marinated enough time, sweep the chicken skin with olive oil before roasting.
   • With skinless chicken breast: marinated for 2 hours.
   • With boneless chicken pieces: marinate for 4 hours.
   • For whole chickens: marinate for 4 hours or overnight.

3. 

   Make a salt-and-sugar broth. Pour into a large pot of 3.8 some cold water, ½ cup (140 g) of kosher salt, and 2/3 cup (135 g) of brown sugar. Soak the chicken in salt water for up to 2 hours, rinse, then cook as desired.
   • If kosher salt is not available, you can use ¼ cup (70 g) of regular table salt.

4. 

   Try marinating the buttermilk to make the meat softer. Mix in a large saucepan of 950 ml of buttermilk, 4 teaspoons of kosher salt, and 1 teaspoon of freshly ground black pepper. Put the chicken in the pot, cover the pot and keep in the refrigerator for 4 hours. Squeeze buttermilk when preparing chicken. This recipe is enough for a whole chicken.
   • Once you've marinated the chicken, you can grill the chicken with 2 slices of lemon, 4 thin slices of garlic and 2 cups of chopped fresh.

5. 

   Try basic brine to add moisture and flavor to the chicken. Place the pot on medium heat, put in a pot of 3.8 liters of warm water, ¾ cup (210 g) salt, 2/3 cup (150 g) sugar, ¾ cup (180 ml) soy sauce, and ¼ cup (60 ml) olive oil. Stir all ingredients until sugar and salt are dissolved, then let cool to room temperature. Put the chicken in salt water and keep in the refrigerator for 2-4 hours. Wash and dry the chicken before baking. advertisement

Method 3 of 3: Seasoning fried chicken

1. 

   Mix blackening seasoning to fry the chicken in a pan. Mix in a separate cup or bowl: a pinch of chili powder, a pinch of salt and pepper, cayenne, salt and garlic powder. Rub the spices over the chicken before frying on the pan.

2. 

   Season the minced garlic if you are frying the chicken. You can also squeeze a little more lemon juice for flavor.
   • Don't worry if the garlic turns green. This phenomenon is normal and is just a reaction of enzymes.
   • If you find the minced garlic is too strong, you can replace it with garlic powder or garlic salt.

3. 

   Use olive oil and spices. Brush the chicken with olive oil, then choose one of the following spices to sprinkle it over the chicken: cayenne pepper, garlic, pepper-lemon salt, pepper, rosemary or thyme. This marinade is also great for roast or grilling chicken.

4. 

   Marinate chicken with basic seasoning salt and pepper. You just need to sprinkle salt and pepper over the chicken to taste, then cook the way you like. Consider using a pepper-lemon salt in place of the regular pepper for flavor. You can buy commercially available pepper-lemon salt or make your own by squeezing a little lemon juice over the chicken, then sprinkling it with salt and pepper. This spice is also very suitable for grilled and baked chicken dishes.

5. 

   Add a little spicy to the chicken using the dried ground chili. Sprinkle the chicken with a pinch of salt, a pinch of pepper, a pinch of lemon juice and a pinch of ground dried chili. This spice used to marinate grilled chicken and grill in the oven is also very delicious. advertisement

Advice

• Dried herbs have a stronger flavor than fresh herbs. If using a recipe with fresh herbs that you only have the dried type, cut back on the herbs in half.
• If you are using the dry mixture to marinate the chicken with skin, be sure to add the seasoning underneath the skin. This way the spices will be more infused.

Warning

• Make sure the chicken is fully cooked when you eat it. If you find the chicken still pink in the middle, you need to cook for another 5 minutes and check again for maturity.
• Some people find that salting the chicken before baking makes the chicken drier. If you want the chicken to be moist, sprinkle with salt at the end.