I need a good chicken marinade. Any help?!


Question: I have heard of Italian Salad Dressing, but never had it. I guess you could say Im hesitant towards it, wont it make my chicken too sweet?


Answers: I have heard of Italian Salad Dressing, but never had it. I guess you could say Im hesitant towards it, wont it make my chicken too sweet?

No, not sweet. I love using Italian dressing. It has a vinegar/oil base and tons of spices. I drag the chicken parts through the dressing and then instead of flour I get a very big bag of potato chips and poke a hole at the top for air to escape. Take a rolling pin or drinking glass and just crush those babies to smithereens and pour the bits into a plastic bag. Drag the chicken through the dressing and then put in plastic bag. It takes a little effort to get potato chips to coat but put it on a foil pan or rack, whatever. Pop it in the oven and cook for an hour. Chips will brown and crust the chicken and yummy. You can fry it too but I don't like all the grease.

Additional:

If I have time, I leave the chicken parts in a single layer baking dish, shake the dressing and cover the chicken (sometimes I use the whole bottle of dressing). Let it sit in the fridge for about 1/2 hr. You can pop the whole thing in the oven as is for about 1 hr. If you coat it with anything, drain the dressing from pan. Like Sonya L says, you can make a great gravy with the pan drippings.

Soy Sauce w/ lots of Honey and a little shot of hot sauce...fabulous!!!!

This is awesome on chicken wings

1 part soy sauce
1 part pineapple juice
a little chopped ginger

Marinade overrnite. The pineapple juice really makes the chicken super tender

No, the chicken doesn't get too sweet. You can't use creamy Italian, just the vinegar and oil kind.

You can also use tomato sauce mixed with honey and worchestershire sauce, or just honey,

Nope, its perfect. It's what I was going to recommend when I first read the question.

Use the vinegar kind not the creamy ceasar salad kind.
You could also use a mix of soy sauce, worcesthire sauce, tabasco and sesame oil (if you have it) with a bit of lemon juice and garlic.

Use acidic or citrus type type things and not thick sauces as they won't penetrate the meat (thick sauces with sugar in them, like ketchup, will also burn before the chicken is cooked which you don't want).

At the restaurant, I made up one for Margarita Chicken. Olive oil, garlic, chopped green onions, tequila,lime juice, and OJ. It was incredible.

dry white wine thyme pepper corns sage Olive oil salt bay leaf grated fresh ginger mix it all together an put your chicken in the chicken can be whole or in pieces it mater's not but you need to have chicken marinading for a minimum of four hours for a whole bird or one hour or more for joints or diced / strips of chicken when it is marinaded enough remove the chicken from the marinade roast the whole bird or for joints dice or strips cook how you like to but do not throw the marinade as this will make a good base for your gravy

Italian dressing is a very good marinade, it shouldn't make your chicken too sweet. You could try any of the Lawry's marinades. I like the teriyaki with pineapple. This one is also really good for beef, cut thin and grilled. Lemon or orange juice and garlic is good as well for chicken. Basically use any ingredients or salad dressings whose flavor you enjoy and go for it!

One of the best marinades for chicken is 1 bottle soy sauce, 1 bottle worcestershire sauce, 1/2 cup oil. Mix the ingediants well. The cicken is best when you grill it but it turns out great if you bake the breasts for 35-45 min (depending on size) and then finish in broiler for a few minutes per side to crisp them up! The italian dressing works well to and it does not make it to sweet. If you use the dressing my way of doing them is cutting them up into bite sized pieces and fry them in a small amount of olive oil (not to long or you will dry them out) and just befor they are done add about 1/4 to 1/2 cup of the dressing to the pan to deglaze it and make a nice sauce to coat the chicken.
Hope this helps.

I've used the Italian dressing trick b-4 on chicken. FYI the first time I heard it I thought it sounded a tad bit strange too, but after I thought about its components-vinegar,oil,spices I decided it was pretty ingenious. Also, I've had it on steaks & it resulted with a fork-tender steak (sans knife how cool is that) BTW steak choice was 3 NY strips (aka shell steak) & 1 entire bottle of Wish-bone which marinated for 24hr. I personally would consider it a double duty condiment good for your greens as well as your proteins! Anyway enough on that here's some tried & true marinade favorites of mine. Best wishes 4 tasty dishes 2 u! :)

Chicken Breast Fillets in Root Beer
Ron Patrick, Prince of Hamburgers
Prep Time: 10 minutes
Inactive Prep Time: 2 minutes
Cook Time: 10 minutes
Yield: 6 servings
6 (5-ounce) boneless chicken breast fillets
Marinade:
1 cup olive oil
1 cup white wine
1/2 cup chopped shallots
1 tablespoon dry minced garlic
1 tablespoon salt
1 teaspoon black pepper
2 ounces root beer
French fries, for serving

Combine all of the ingredients for the marinade and add the chicken breasts. Marinate for approximately 2 hours in the refrigerator.
Preheat a grill. Remove the chicken from the marinade and place on the grill. Grill until cooked through, about 5 minutes per side.
To serve, place on a bun or plain bread and serve with French fries and a mug of root beer.

Rosemary, Garlic and Lemon
Jamie Oliver
Prep Time: 10 minutes
Cook Time: 5 minutes
Yield: 1 cup
2 good handfuls fresh rosemary, pounded
6 cloves garlic, crushed
10 lugs (10 tablespoons) olive oil
3 lemons, halved, juiced and skin squashed
Freshly ground black pepper

Mix everything together and massage on to your chosen meat. Leave the meat in the marinade until your ready to cook it

Grilled Chicken with an All-purpose Marinade
Prep Time: 8 hours 10 minutes
Cook Time: 20 minutes
Yield: 4 to 6 servings
4 shallots, quartered
1 large onion, cut into large dice
3 garlic cloves, roughly chopped
1 bunch cilantro, leaves picked
1 bunch parsley, leaves picked
6 bay leaves
12 black peppercorns
1 tablespoon dry oregano
1 cup white vinegar
4 cups salad oil
Salt
2 boneless chicken thighs, skin on
2 chicken legs, skin on
2 chicken breasts w/frenched wing bone, skin on

Puree shallots, onions, garlic, cilantro, parsley, bay leaves, peppercorns, and oregano with the white vinegar. Add oil, but do not puree, just mix. Season, to taste, with salt. Pour over chicken and marinate overnight in the refrigerator. Grill for approximately 8 minutes on each side.

This 1 is quite unique! But, if you're adventuresome go ahead & give it a whirl.
Look 2 Heather's Heat & Flavor store @ Legacy Village in Lyndhurst for any of the questionable spices. see source below

Red Wine Marinade
Keith Famie
Difficulty: Easy
Prep Time: 5 minutes
Inactive Prep Time: 1 minute
Yield: 5 cups
2 cups red wine, Cabernet Sauvignon is suggested
3 cups olive oil
3 tablespoons dried basil
1/2 tablespoon dried tarragon
1 tablespoon freshly chopped sage
1 tablespoon quince paste
1 tablespoon ground wattleseed
1/2 teaspoon ground black pepper
1 1/2 teaspoons salt

In a large bowl, combine all the ingredients. Place your choice of meat in the marinade and let marinate for 30 to 60 minutes, depending on the thickness of the meat. Remove meat from marinade and cook using desired cooking method.
Chef's Note: Emu, ostrich, or beef is suggested to use with this marinade. Also, wattleseed may be purchased online.





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