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11-07-99 Chicken and Turkey Recipes: Chicken Marinades

jjane (03:17:42) : A COLLECTION OF CHICKEN MARINADES

MARINATED CHICKEN

1/2 c Vegetable oil
1/4 c Heinz Ketchup 'n Onions
2 tb Lemon juice
1 ts Dried oregano leaves
1/8 ts Pepper
2 lb Broiler-fryer chicken pieces

Combine first 5 ingredients. Pour marinade over chicken; cover and refrigerate 8 hours or longer, turning occasionally. Drain marinade from steak and reserve. Arrange chicken in a 2 quart oblong baking dish. Bake, uncovered, in 400 degree oven, 30 minutes. Lower oven temperature to 350 degrees. Remove chicken; brush with reserved marinade. Cover dish with foil and bake an additional 35 minutes. Remove foil last 5 minutes of baking. Makes 4 servings.

Lemon Dill Chicken

1/2 C Chopped Onion -- About 1 Med
1/2 C Nonfat Veg Chicken Broth, Low Sod
1/8 Tsp Salt
2 Tsp Dried Dill Weed
6 Skinless Boneless Chicken Breast Halves
1/4 C Lemon Juice
1/4 Tsp Pepper
2 Cloves Garlic -- Finely Chopped

Mix all ingredients except chicken breast halves in glass or plastic dish.

Add chicken; turn to coat with marinade. Cover and refrigerate at least 3 hrs.

Set oven control to broil. Spray broiler pan with nonstick cooking spray.

Remove chicken from marinade. Place in pan. Broil chicken 5 - 7" from heat for 7 min; turn. Broil about 7 min longer, or until juice runs clear.

Serves 6

Italian Marinated Chicken

1/3 cup vegetable oil
1/4 cup lemon juice
2 cloves garlic -- finely chopped
1/2 teaspoon basil leaves
1/2 teaspoon oregano
1/8 teaspoon pepper
2 pounds chicken pieces
1 gallon size food storage bag

Combine liquid ingredients and seasoning in a bag to create marinade. Mix well. Place chicken in bag and seal. Marinate in refrigerator 2 hours or overnight. Drain chicken and discard marinade. Grill, bake, broil or saute chicken as desired until fully cooked. Refrigerate leftovers.

CHICKEN WINGS WITH THREE DIFFERENT MARINADES
Yield: 24 servings

EACH RECIPE CALLS FOR 12 CHICKEN WINGS, CUT IN HALF

***TERIYAKI***
1/4 c Soy sauce, can use lite
1/4 c Dry white wine
2 tb Sugar
1/2 ts Gingerroot, freshly grated
1 Clove garlic, minced

***ORANGE BAR-B-QUE***
1/3 c Chili sauce
1/4 c Orange marmalade
1 tb Red wine vinegar
1 1/2 ts Worcestershire sauce
1/2 ts Prepared mustard
1/4 ts Garlic powder

***SWEET AND SOUR***
1/2 c Water
1/4 c Oil
3/4 c Sugar
1/4 c Ketchup
1/4 c Vinegar
1 ts Garlic salt
1/2 ts Chicken-flavor bouillon

FOR ALL THREE RECIPES: Cut each chicken wing in half; place in large resealable plastic bag. At one flavor marinade per bag, add all the ingredients and seal bag. Turn bag making sure all the wings are coated. Refrigerate up to 24 hours, but preferably more than 4. Turn bag occasionally. Heat oven to 375. Drain the wings, reserving the marinade. Place on broiler pan and bake 1 hour or until chicken is no longer pink, basting with marinade at 15 minute intervals. DISCARD ANY REMAINING MARINADE. Serve warm. Makes 24.