Chicken marinade?

Charles in SC

Ok, here is my question. What is a good chicken marinade that I can make my self so I can control the ingreidents? I have tried most all the salad dressing things and do not really want my chicken to taste like salad, I would like something a little more robust flavored.
As always thanks in advance,
Charles

Unknown

Charles inSC,
For something quick and easy, I use Stubb's chicken marinade. It has a good robust flavor without being "too much." I have a marinade/mop recipe at home that I use a lot, but I can't remember the particulars of it right now. I'll find it when I get home. [p]Cheers,[p]Adrian

Nature Boy

I'm with you Charles. I am not into the salad dressing thing either. One of my favorite marinades is an olive oil, soy sauce, sherry, sugar, fresh smashed garlic and black pepper. It's actually amazing what the soy sauce does for the flavor....at least for me. A neat caramel thang goin on. Variations would include ginger, chili sauce, citrus (orange or lime I am thinkin). Or really kick it up with some fish sauce. Just a couple idears. I'm assuming you are talking about home q'n, and not competition chicken![p]Congrats again on your recent grand championship win.
Chris

MasterMason

Charles inSC,[p]
I use
1/2 redwine vinger
1/2 wine (white or red both work)
Lemon Pepper to taste
Garlic to taste
about 1 tbs olive oil per cup of viniger/wine[p]This also works great on tri tips or coulot steaks[p]

J Appledog

Hi, Charles. [p]We often use key lime juice, jerk (house brand, of course) and a dark rum like Myers'; or mojo criollo, which might be a bit hard to find in your neck of the woods. I'd be happy to send you some. Steve Raichlen's Miami Spice has a good recipe and there are lots via Google.[p]When is the wedding?![p]Julie

Brickman

Adrian B,
Give the Stubb's Beef Marinade a shot too. It is pretty good on chicken for home cooking. It doesn't place well in competitions but all of my family and friends like it when I grill at home. [p]Mark

Charles in SC

Nature Boy,
Thanks for the congrats and all.
I have just always believed that there has to be something better than the salad things. I am going to try some of the things suggested here.
See ya on the trail.
Charles

Charles in SC

J Appledog,
Believe it or not we have mojo criollo available out here in Nowhere.
We got neptulated April 2nd.
Thanks,
Charles

fishlessman

<p />Charles inSC,
i make a terryaki style marinade for beef and chicken,works very well with thighs. just before taking off the grill drizzle with a little honey and toasted sesame seeds.i dont make it the same every time, but always start with 1 cup of soy, 1 third cup brown sugar,fresh ginger and wasabi paste. i simmer then chill, the other ingrediants i add on a whim.hot sesame oil, five spice, garem masala, garlic and onion powder, houisin sauce. on these thighs i simmered the marinade down adding more sugar and basted the thighs as they slow cooked at 275 raised grid direct.

Dos Huevos

fishlessman,[p]That settles it. I'm quitting my job and taking an apprentice position with Fishlessman, Inc. I will tend to the cabin during the week and I can learn from him on the weekends. I will return next year with a full beard as a highly trained fisherman and BGE chef.[p]

Chef Arnoldi

here is a recipe for wings / any chicken part(previously posted)[p]12+ chicken wings [p]seasoning:
1 teasp garlic powder
1/2 teasp dried thyme
1 teasp onion powder
1 teasp hot pepper sauce
salt & pepper to taste [p]sauce:
juice of 1 grapefruit
juice of 1 orange
juice of 1 lime
1 Tablsp white vinegar
3/4 Cup brown sugar
1 teasp ground cumin
1/2 scotch bonnet pepper (seeded & sliced) [p]method:
wash & pat dry the wings
rub the mixed seasonings into the wings & place in the fridge for 1 hour. [p]strain the fresh juices (total about 1 cup)into a non-stick pan + all the sauce ingredients and on medium heat bring to a boil til sauce thickens in about 30 min, then add:
1 teasp loosly packed orange zest [p]heat up the BGE to 350F and smoke the wings with direct heat, turning about every 10 min for about 30 min.
when done, coat the wings with the sauce & serve.
or serve the sauce as a dipping sauce. [p]

fishlessman

Dos Huevos,
LOL, i was hoping you might take over my day job, i am really getting sick of numbers. when i was younger, even fly casting could be methodically written out as energy eguals a mass times its accelleration. its not like that any more, that egg does something to you. french toast used to be wonder bread with some corn syrup poured on it. what happened

irishrog

Charles inSC,
I found a fabulous recipe for wings marinade last weekend.
Grate a knob of fresh ginger, and crush 2 cloves fresh garlic. Add 2 tsp soy sauce, 2 tsp sweet chilli sce, 2 tsp balsamic, a sprinkle of fine sugar, a pinch of chinese 5 spice powder and salt & pepper(to taste). Marinade for minimum 2 hours, and cook in the egg at 350 for i hour. You cook the wings in a roasting tin, throwing in all the marinade. Add water regularly, as the sauce reduces and will burn quickly. After 1 hour have the sauce well reduced, and the wings are beautiful and sticky, and tender. This is as good as any recipe for wings I have ever tried. They did not even reach the table on Saturday night, and I will admit I was the worst culprit, they were beautiful.
Roger