KDENISE977
New Member
Looking for best marinade for some boneless skinless breast !! I always just use a zesty Italian dressing but want to kick it up a notch. May e a brown sugar and bourbon ??? Any ideas?
More grilling !!!!
- Thread starter KDENISE977
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ZARA
Registered User
Well, if you like a little spicy, (not hot, safe for children), Cajun is good.
Soak chicken breasts for at least two hours (six is ideal) in salt water.
1 tablespoon salt for every 4 cups of water. This helps keep the chicken moist and tender while grilling.
Pat dry chicken breasts, rub grapeseed oil all over. Grapeseed oil can withstand high temps, prevents the chicken from sticking, and adds a nice flavor to it.
Sprinkle evenly over one side of chicken:
Pepper (if you want a little extra kick use white pepper)
Webster’s Cajun seasoning
Garlic Salt
Garlic powder
Tumeric
Sprinkle over other side of chicken:
Garlic Salt or Powder (Pick one according to how salty/garlicky you like your food)
If you don’t like a lot of garlic/salt flavor use Tumeric.
Cook on top rack turning over every 15 minutes until internal temperature reaches 165 degrees.
(I use McCormick’s garlic seasoning because off-brands have a funky flavor/after taste.)
Soak chicken breasts for at least two hours (six is ideal) in salt water.
1 tablespoon salt for every 4 cups of water. This helps keep the chicken moist and tender while grilling.
Pat dry chicken breasts, rub grapeseed oil all over. Grapeseed oil can withstand high temps, prevents the chicken from sticking, and adds a nice flavor to it.
Sprinkle evenly over one side of chicken:
Pepper (if you want a little extra kick use white pepper)
Webster’s Cajun seasoning
Garlic Salt
Garlic powder
Tumeric
Sprinkle over other side of chicken:
Garlic Salt or Powder (Pick one according to how salty/garlicky you like your food)
If you don’t like a lot of garlic/salt flavor use Tumeric.
Cook on top rack turning over every 15 minutes until internal temperature reaches 165 degrees.
(I use McCormick’s garlic seasoning because off-brands have a funky flavor/after taste.)
KDENISE977
New Member
That sounds divine !!
I just don't have that kind of time with the kiddo bouncing around the kitchen and usually underfoot
ZARA
Registered User
That sounds divine !!
It shouldn't take more than 45 min for the chicken breasts to cook. An hour max, if the internal temp of the grill is 300. Preheat grill for 20 min on high and the internal temp should be about 400-500, once adjusted to low setting the internal should keep a internal temp of 300-350.
Then you would only need to check the grill three times and then stab the chicken breasts with meat thermometer to ensure internal meat temp is 165.
And if it is skinless chicken breasts you shouldn't have to worry about the grill flaming up.
(It is really good. I like to make cajun rice with tomatoes, peppers, and onions to go with it. Mmmmm. I do this with chicken thighs but I remove all the skin first so the grill doesn't flame up from the fat/grease drippings.)
I'm on a margarita kick, so here's a marinade for margarita chicken:
1/2 C lime juice
1/4 C orange juice
1/4 C olive oil
6 cloves garlic, finely minced
a few sprinkles of red pepper flakes
2 tsp salt
1 shot of good tequila (or leave it out)
Mix together in a large Ziploc and add chicken (it also works well with shrimp and pork). Marinade at least 3 hours, then grill chicken like normal.
1/2 C lime juice
1/4 C orange juice
1/4 C olive oil
6 cloves garlic, finely minced
a few sprinkles of red pepper flakes
2 tsp salt
1 shot of good tequila (or leave it out)
Mix together in a large Ziploc and add chicken (it also works well with shrimp and pork). Marinade at least 3 hours, then grill chicken like normal.
ZARA
Registered User
Woo I'm going to try this!
struggler44
A Salute to all on Watch
Italian dressing with a few drops of liquid smoke is good and we use Lawry's Garlic & Herb marinade, that ####'s really good on chicken
Vince
......
Where do you get grapeseed oil?
KDENISE977
New Member
Here is what's marinating my boneless, skinless chicken thighs
1 cup soya sauce
1/2 cup maple syrup (or regular pancake syrup)
3 teaspoons minced garlic
1/2 teaspoon ginger
1/2 teaspoon ground black pepper
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon cayenne pepper
1 cup soya sauce
1/2 cup maple syrup (or regular pancake syrup)
3 teaspoons minced garlic
1/2 teaspoon ginger
1/2 teaspoon ground black pepper
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon cayenne pepper
Condiment of the Gods! I use that as a steak marinade, then some more as a dipping sauce.
That sounds outstanding!
KDENISE977
New Member
I also have a London broil marinating in a black diamond marinade. (Steak is for the husband)
We'll also be having garlic butter sautéed green beans, corn on the cob, chipotle rosa cream rotini noodles and thinking of grilling some potatoes too. Also ,FYI this is food for dinner all week
We'll also be having garlic butter sautéed green beans, corn on the cob, chipotle rosa cream rotini noodles and thinking of grilling some potatoes too. Also ,FYI this is food for dinner all week
I also have a London broil marinating in a black diamond marinade. (Steak is for the husband)
We'll also be having garlic butter sautéed green beans, corn on the cob, chipotle rosa cream rotini noodles and thinking of grilling some potatoes too. Also ,FYI this is food for dinner all week
Are you cooking on Mother's Day?
KDENISE977
New Member
Roman
Active Member
What is Chimichurri?
bcp
In My Opinion
From grapeseeds?
GWguy
*
Pretty sure I remember seeing it on the top shelf in the olive oil section in Giant, with a bunch of other specialty oils.