Chicken Marinades

Here are several marinade combinations that are sure to please. Try making them up, put them into gallon sized freezer bags and then add your chicken. You can freeze them and have them all ready to go; just thaw and grill or bake.

Many times, I will bake my chicken (especially leg/thigh parts) in the oven for 45 minutes at 350 degrees. Allow them to cool then marinate them over night in a gallon-sized bag. The next day, when it is dinnertime, I just put them on the grill to heat them through and give them the "grilled" flavor. This serves two purposes; the chicken is completely cooked and it is great for quick barbeques when friends are coming over.

They are also a great money saver and avoids many of the preservatives found in storebought marinades.

Basic instructions are to mix ingredients together well and marinate chicken overnight or put it in the freezer for later use. There are special instructions for the Sweet and Sour chicken.

Pineapple Orange Chicken

1/2 cup orange juice
1/4 cup olive oil
1/4 cup crushed pineapple in juice
1 tsp powdered ginger

Lemon Rosemary Chicken

1/4 cup lemon juice
1/4 cup olive oil
1 Tbs dried rosemary

Honey Tarragon Chicken

1/4 cup lemon juice
1/4 cup honey
1/4 cup olive oil
2 tsp dried tarragon

Tangy Italian Chicken

1 cup vinegar
1 cup olive oil
1 Tbs garlic powder
1/4 tsp salt
2 tsp dried parsley
1 tsp dried oregano
1 tsp dried basil
1 tsp dry mustard

Sweet and Sour Chicken

1 20 ounce can of crushed pineapple with juice
1/4 cup wine vinegar
3 Tbs brown sugar
3 Tbs ketchup
3 Tbsp soy sauce (feel free to use low sodium soy sauce)
1 Tbsp cornstarch
1 tsp ground ginger

NOTE: Special instructions for "Sweet and Sour Chicken" marinade. Mix all ingredients in a saucepan until well blended. Heat on low stirring to prevent scorching. Cook until slightly thickened. Allow to cool before adding to the meat. This also makes a good dipping sauce.

Have a great day!

Mavis D.