Chicken Marinade

With marinades like this, a combo of wet and dry ingredients, I have started keeping them separate. I combine the dry ingredients (even substituting granulated garlic for fresh) and coat the chicken with it. Then I put the coated chicken in a zip-top bag with the wet ingredients, squeeze out the air, and let marinate. The result is that when you withdraw the meat for cooking, the flavorful ingredients stay with the meat and not with the marinade.

With some exceptions for trace minerals that add color, salt is salt: NaCl. There s a significant difference betw Morton's and Diamond Crystal, but it's not salinity, it's crystal size, which affects measurement. Check this out, from 177MilkStreet.com: "Diamond Crystal granules are large, crystalline and delicate, whereas Morton's are smaller, denser and crunchier. And size matters — 1 teaspoon of Morton's contains 4.8 grams of salt, whereas 1 teaspoon Diamond Crystal has just 2.8 grams."

And when they say "such as Diamond Crystal" they don't mean "such as". There isn't any other salt with the same salinity as Diamond Crystal kosher salt. They mean, "use Diamond Crystal salt, or half as much salt if you use any other brand."

Made the recipe as-is and used chicken breast tenderloins. The chicken was incredibly flavorful and juicy, despite accidentally cooking for about 10 extra minutes. And the marinade caramelized in a really lovely way on the chicken. This will be my new go-to marinade for boneless/skinless chicken breasts.

I use something vary similar but definitely leave out the lemon juice until after the cooking is finished. Add the lemon juice at the end to brighten the flavours. Acidity interferes with the Maillard browning reaction that contributes unami to the chicken at lower temperatures than those required to achieve caramelization. Roasting at lower temperature (I favour 275) until the breast and thigh joints reach 150, then hold at 160 in a warming oven for 20 minutes.

this has all the basic elements - oil, acid, salt, and sugar. you can experiment with your own substitutions (and maybe add a spicy element) to create an endless array of marinades.

Thought this was decent. Used it on chicken tenders and marinated for about 6 hrs total. Cooked them in a pan with a little unsalted butter. Kids (13, 11, 8) ate it and didn’t complain too much so I consider it a win.

Why do you have to brush off the marinade before you cook it?

For Juliet and Nancy: This recipe's only for a marinade. After the chicken pieces have been marinated they can be cooked in any way you wish. If you don't already have a chicken pieces recipe you like for the cooking method you want to use, type a method into the search box (near the top of this page), such as baked chicken or roasted chicken. Lots to choose from. For Nancy: Marinating chicken pieces for 8 hours is fine.

If you don’t have a lemon in the house or want to try something else, I have made this marinade for years using white wine instead. Sometimes even add a splash of OJ, if available. Works very well also on pork loin or tenderloin roasts.

This is very similar to my late moms chicken marinade except to keep it soy and gluten-free I use coconut aminos instead of soy sauce. Same wonderful taste.

I have been making a very similar recipe for years with 2 substitutions- use Italian seasoning and Worcestershire sauce instead of oregano and soy sauce. It’s a big it w the family!

To maximize flavor I take the remaining marinade and cook it down to kill any bacteria and thicken it into a sauce. I did that with the marinade from yesterday’s chicken shawarma recipe and everyone loved it!

Try this with boneless skinless breasts eitheroasted or sautéed with olive or sesame oil

There is a difference when measured by volume. 1 teaspoon of Diamond Crystal Kosher Salt = ½ teaspoon of Morton Kosher Salt. Because Morton is a finer crystal you get more salt in a teaspoon.