Chicken Marinade

flexfusion

I have a bunch of chicken parts and need a good simple marinate.  Thanks!  

GrillSgt

Buttermilk, black pepper, kosher salt and as much hot sauce as you like. I’m a Texas Pete guy. Six hours is enough as the acid in the buttermilk and sauce tenderizes it quickly. Probably 2c bm, 1t BP, 1T ks.

flexfusion

Sounds interesting Grill Sgt. think I'll give it a try.  Thank you!

GrillSgt

You’re welcome. Let me know what you think. I really don’t measure and that looks like it may be a tad salty. Maybe 2t. 

caliking

Consider this:
https://www.seriouseats.com/recipes/2016/08/grilled-lemon-garlic-chicken-tomato-kebab-skewer-basil-chimichurri-recipe.html

You need to amp up the flavors though (only 3 cloves of garlic for 2 lbs of chix?? C'mon!!!) so adjust as you see fit. The chimichurri was nice, but not necessary IMO. 

I made this recently and loved it. Very easy, but very tasty. 

Webass

When I want VERY simple, I use Zesty Italian Dressing.  Good flavor and juicy. 

Kent8621

i always do the buttermilk, about 1/4 cup of salt per half gallon, I do pepper probably 1-2 tbs and 1-2 tsp of cayenne.  then rinse, toss on a rub and grill raised direct.  comes out great every time.  we do it for meal prep at our house then we have good chicken to throw in lots of meals quick all week.

GrillSgt

Yes I should have added to rinse and pat dry. 

tenpenny_05

lime juice, cilantro, cumin, chili powder, salt, pepper.  I usually add a little sugar or honey as well. 

GrillSgt

That is an excellent one. Try agave nectar instead of honey. It has a different sweetness but that is a great marinade.

GrillSgt

I bought some Sabauce marinade when it was being touted on here. Good but not great.

fishlessman

soy sauce, fish sauce, honey.  make the sticky hot sweet thai dipping sauce and drizzle it all over after its cooked

SonVolt

I was going to suggest a bottle of Italian dressing as a joke but someone already recommended one in earnest. Now I feel like a jerk. 

TEXASBGE2018

What are you wanting to make with the chicken? That to me plays an important part in how you marinate them. For kabobs for example I use this:

1 cup veg oil

3/4c soy sauce

1/2c lemon juice

2 garlic cloves chopped

1/4c. worcestershire sauce

1/4c  yellow mustard

1 1/2tsp pepper

1 tsp meat tenderizer

Marinate for between 4-24hours

jdsmithii

Cornell Chicken

• 1 egg
• 1 cup vegetable oil
• 2 cups cider vinegar

• 3 tablespoons salt
• 1 tablespoon poultry seasoning
• 1 teaspoon pepper

Whisk all together and marinade for 24 hours.

caliking

SonVolt said:

I was going to suggest a bottle of Italian dressing as a joke but someone already recommended one in earnest. Now I feel like a jerk. 

It's not bad, actually. Quite decent, given the minimal effort required. 

Stubby

Webass said:

When I want VERY simple, I use Zesty Italian Dressing.  Good flavor and juicy. 

I add a sprinkle of parmesan cheese too. Gives a nice brown crust and adds another layer of goodness.

gdenby

My boss had a friend who owned a small chain of restaurants, possibly in Ioea, and he sent the boss a case of their "Famous Italian Dressing." Everyone on the staff got a bottle. We had been told the dressing marinaded chicken was a signature dish. As a salad dressing, it wasn't very good, but did work pretty well for chicken.

But my fave is cultured buttermilk.

BGEChicago

GrillSgt said:

I bought some Sabauce marinade when it was being touted on here. Good but not great.

I bought is as well... Terrible rain so I made it inside, didn't think I would ever get the stink out of the kitchen.... Bought one bottle... never understood the hype....

GrillSgt

I did Sabauce thighs and legs a couple of nights ago on the kettle. The next day I cooked them atop a spinach- chickpea curry. Pretty yummy.