Quick and easy ideas
These marinades will elevate your chicken dishes, adding variety and bursts of flavor to your meals.
1 lb. chicken breasts or chicken thighs (or both)
2 Tbls. olive oil
2 Tbls. red wine vinegar
1-1/2 t. Italian seasoning
1 clove garlic, minced
1/2 t. dried oregano
salt and pepper, to taste
1 lb. chicken breasts or chicken thighs (or both)
1/4 c. olive oil
juice of 2 limes
1/4 c. fresh cilantro, finely chopped
2 cloves garlic, minced
1 t. cumin
salt and pepper, to taste
pinch of red pepper flakes, optional
1 lb. chicken breasts
1/4 c. olive oil
2 jalapenos, seeded and finely chopped
4 cloves garlic, minced
juice of 1 lime
1 Tbls. honey
salt and pepper, to taste
1-1/2 lb. skinless chicken breasts or chicken thighs (or both)
1/4 c. Dijon mustard
1/4 c. honey
1 Tbls. apple cider vinegar
1/4 c. olive oil
salt & pepper, to taste
ITALIAN: Combine marinate with a whisk, pour over chicken (in a Ziplock bag) and refrigerate for a few hours, or all day. When ready to cook, grill, sauté or bake in oven at 350 degrees for 40-50 minutes. Transfer to platter, cover with foil and let rest for 5 minutes.
CILANTRO LIME: Combine marinate with a whisk, pour over chicken (in a Ziplock bag) and refrigerate for at least 30 minutes or up to 2 hours for even more flavor. When ready to cook, grill, sauté or bake in oven at 350 degrees for 40-50 minutes. Transfer to platter, cover with foil and let rest for 5 minutes.
JALAPENO GARLIC: Mix ingredients well. Marinate chicken for 2 to 4 hours for a spicy and garlicky kick. When ready to cook, grill, sauté or bake in oven at 350 degrees for 40-50 minutes. Transfer to platter, cover with foil and let rest for 5 minutes.
HONEY MUSTARD: Combine marinate ingredients and mix with a whisk; pour over chicken (in a Ziplock bag) and refrigerate for 2-4 hours. The result is sweet, tangy and creamy. When ready to cook, grill, sauté or bake in oven at 350 degrees for 40-50 minutes. Transfer to platter, cover with foil and let rest for 5 minutes.