Reader's Favorite Chicken Marinades

Reader’s Favorite Chicken Marinades

Reader’s Favorite Chicken Marinades

Most of us eat chicken and it is probably the animal protein we eat more than others.  So it is no surprise that it can get to be a dull and boring dinner dish and before you know it we are cooking the same chicken dishes over and over again. Over 40 of you responded with great recipes when I asked what your favorite chicken marinades are. Bev Galema got busy and blessed us with 4 great recipes. I have posted her and a few others below. This should help you with the menu planning for the next week and you have the answer for “What’s for Dinner?” Bon Appétit

 

Teriyaki Dump Chicken

Suggested by: Bev Galema

1 clove garlic crushed

1/3 cup soy sauce

2 T cider vinegar

2 T brown sugar

1/2 T minced ginger

1 1/2 lb’s chicken pieces (5-6 boneless skinless breasts)

Directions:

Place all ingredients into a gallon sized freezer bag, seal and gently shake to blend. Label and lay flat in freezer.

To make dinner from the freezer meal: Thaw in refrigerator overnight. To cook in Crockpot, pour contents of freezer bag into Crockpot and cook on low 6-8 hours or on high for 4-5 hours or until done.

To bake in oven: bake at 350 degrees in baking dish 30-45 minutes or until done.

These would be great on the grill as well!

 

Caribbean Dump Chicken

Suggested by: Bev Galema

 

8 oz. can pineapple chunks with juice

1/4 cup brown sugar

1/3 cup orange juice

Optional: 1/2 cup golden raisins

1 1/2 pounds chicken pieces (5-6 boneless skinless breasts)

Directions: Place all ingredients into a gallon sized freezer bag, seal and gently shake to blend. Freeze laying flat.

To make dinner from the freezer meal: Thaw in refrigerator overnight. Place all ingredients in Crockpot and cook on low 6-8 hours or on high 4-5 hours or until done.

To bake: Bake in oven in baking dish 350 degrees 30-45 minutes or until done.

 

Chicken in Mushroom Sauce

Suggested by: Bev Galema

4 boneless skinless chicken breast halves

1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted

1 cup (8 ounces) sour cream

4 bacon strips, cooked and crumbled

Place chicken in a 3-qt. slow cooker. Combine soup and sour cream; pour over chicken. Cover and cook on low for 4-5 hours or until chicken is tender. Sprinkle with bacon. Yield: 4 servings

 

BBQ Chicken

Suggested by: Bev Galema

4-6 Chicken Breasts

12 oz bottle of BBQ Sauce

1/2 cup brown sugar

1/4 cup vinegar

1/8 t of cayenne pepper

1 t garlic powder

Once the chicken is cleaned, I like to rub it with the Cayenne Pepper. But, if you’re in a hurry you can just add the Chicken to a freezer gallon Ziploc bag and then add the rest of the ingredients. Once bag is closed, use your hands to mash all the ingredients together! To cook: Take the freezer meal out of the freezer and hour before starting OR run it under some room temperature water for about 30 seconds. Dump meal in a Crockpot and cook on Low for 4-6 hours!

 

Sweetened Wine Chicken

Suggested by Jennifer Huffman

1 bottle Marsala cooking wine (small bottle, usually with the vinegars in the salad dressing aisle)

1/2 cup honey

4 cloves grated or crushed garlic

Whisk ingredients, together and coat chicken pieces thoroughly. Marinate for a minimum of 4 hours. Cook in skillet or grill over medium heat.

 

Herb Chicken

Suggested by Liliana Toler

Put your chicken pieces on a Ziploc bag add

2 T of olive oil

2 cloves of garlic minced,

1 t of 4 of each of your favorite Italian herbs fresh is best , but dry can be use as well

1 T of balsamic vinegar

Salt and pepper mix the ingredients and put to oven to oven 350 for 20 min or so or best grill or skillet is delicious and you will enjoy it!

 

 

Blackened Chicken

Suggested by Kristen Williams Reichert

My father in law owned his own chicken restaurant for years and his secret is the brine. For every 2 pounds of chicken use

1 T of salt

1 t of garlic powder

Place in a bowl of water left overnight in the fridge. Then add whatever spices you like before cooking. I like balsamic vinegar, soy sauce, honey and rosemary.

 

Blackened Spice Mix for Chicken

Suggested by Susie Neiger

I keep a spice-mix in a jar, and sprinkle it on boneless chicken when sautéing…

Here’s the spice mix:

Blackened Chicken Spices (enough for 5-10 lbs of chicken … use sparingly unless you want it really spicy!)

4 T paprika

2 T onion powder (or dried minced onion)

2 T garlic powder

2 T pepper

1 T salt

1 T oregano

1 tsp. cayenne pepper

Mix and store in a jar. Use a little or a lot, (depending on how spicy you want it) – sprinkle on boneless chicken when sautéing in a little oil in a skillet.

kathilipp

Kathi Lipp is the author of 17 books including Overwhelmed, Clutter Free, The Get Yourself Organized Project, The Husband Project, Happy Habits for Every Couple, and I Need Some Help Here – Hope for When Your Kids Don’t Go According to Plan. She is the host of Clutter Free Academy the Podcast! with Kathi Lipp and speaks at conferences across the US. Kathi is published with Revell Publishers and Harvest House Publishers.

She and her husband Roger are the parents of four young adults in San Jose, CA. When she’s not dating her husband or hanging out with her puggle Jake, Kathi is speaking at retreats, conferences and women’s events across the US.

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