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Looking for chicken marinade suggestions

kjedkjed Posts: 55
edited 12:31AM in EggHead Forum
A friend's birthday is coming up in a couple weeks, and he's been going on and on about how he wants to come up to have some egged food, so my wife and I are going to throw him a party. He wants chicken, which is fine (except he won't get to try my mojo-marinated pork tenderloin).[p]I usually cook whole chicken upright on a poultry stand, after marinating overnight in zesty italian dressing. I wouldn't mind trying something different, however. What suggestions do any of you have? I could also inject the chicken, as I got the discounted Cabela's injector, but haven't used it yet.[p]Thanks![p]kjed


  • kjed,
    i just did a beer can chicken the other night. .. [p]marinaded in 50/50 olive oil/lemon juice with herbs de provence. .. . in the can i put 50/50 mix of white wine and the marinade. was a dang good chicken. ..

  • Clay QClay Q Posts: 4,435
    How about spatchcock chicken? It always turns out great. Here are two marinade ideas; Chinese marinade- my favorite, Lee Kum Kee. One part marinade to three parts water, mix and pour in a plasic bag with chicken. Marinate 4-6 hours in the firg. When at the start of your grilling throw 6 whole star of anise on the hot coals for smoke. When the smoke subsides, throw 6 more on. Wonderful aroma and very exotic.
    Mediterranean marinade- Squeeze the juice of two lemons and then chop the rind. Add this to the prepared chicken in a plastic bag. Sprinkle in Greek or Italian seasoning, about a generous tablespoon, and turn the bag to get everything mixed. Marinate 4 hours in frig. Discard marinade and grill chicken with a little pecan smoke.
    Go to for spatchcock instructions.
    Good luck!

  • kjedkjed Posts: 55
    Clay Q,[p]The Mediterranean marinade sounds like the one for me. I'll probably buy a small chicken or cornish game hen to test before the day of the party, just to make sure it's something everyone will enjoy...[p]Thanks![p]kjed
  • bigarmsbigarms Posts: 136
    kjed,[p]Ever tried this one........marinate about 4-6 hours. Add a little dizzy pig swamp vennom for a kick.[p]EL POLLO LOCO
    1 chicken, cut into pieces (leave skin on)
    1/3 C. lemon juice
    1/3 C. lime juice
    1/3 C. canola or vegetable oil
    1 tsp. ground turmeric
    1/2 tsp. garlic salt
    1/4 tsp. black pepper[p]

  • kjedkjed Posts: 55
    bigarms,[p]That sounds awesome - could I keep the chicken whole, and roast it upright, or spatchcock it? Is there a reason you cut it into pieces?[p]Thanks!
  • bigarmsbigarms Posts: 136
    kjed,[p]I usually do half chickens and hind quarters......the reason for smaller pieces is in ease of marinating. If you want to use a larger pot and extra marinade....then go for it.......I might try that next time.....thanks
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