ADVERTISEMENT
- Real Recipes from Real People -

Recipe: Chicken Marinades

Misc.

recipelink.com Chat Room
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.



MsgID: 311686
Shared by: Chat Room
In reply to: Recipe: Chicken and Turkey Recipes - 1999-11-07
Board: Daily Recipe Swap at Recipelink.com
  • Read Replies (5)
  • Post Reply
  • Post New
  • Save to Recipe Box
ADVERTISEMENT
Random Recipes
  • Chunky Chili Chicken
  • CHUNKY CHILI CHICKEN 1 1/2 pounds boneless, skinless chicken thighs, cut in chunks 5 tablespoons olive oil, divided 1 medium sweet onion, chopped 1 large red bell pepper, diced 3 cloves garlic, minced 1 1/2 teaspoons ...
  • Gourmet Red Pepper Jelly
  • GOURMET RED PEPPER JELLY I used the Candy Apple Jelly recipe as a guideline as I was looking for an apple jalapeno or similar recipe. Here are the ingredients used: 2 cups unsweetened apple juice 12 medium jalap...
  • Pat-In-Pan Peanut Butter Fudge (using cream cheese)
  • PAT-IN-PAN PEANUT BUTTER FUDGE 1/2 cup creamy peanut butter 1 (8 oz.) pkg. cream cheese, softened 1 (6 oz.) pkg. (1 cup) peanut butter chips 4 cups powdered sugar Line (13x9-inch) pan with foil and extend over sides....
ADVERTISEMENT
  • Fudge Recipes Using Splenda (2) (repost)
  • Hi Robin, I'm not sure what benefit you'd have using Splenda with marshmallow cream as that is made of sugar. Here are some fudge recipes using Splenda that you might want to try: Low Carb Chocolate Fudge...
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg

POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Recipe: Chicken Marinades
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix


  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix
  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!