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Chicken marinades.

(9 Posts)
ja9 Wed 13-Jul-05 20:27:08

Would you mind sharing with me what you marinade chicken bits in before cooking them? I'm thinking for chicken salads etc. Please give me a rough idea of quantities too... i really have little clue.

TIA

swiperfox Wed 13-Jul-05 20:30:58

Last week i bought a bottle of Nando's marinade. Just a mild tomatoey one so thew kids could have it too.
I used chopped chicken breast and left it in the sauce over night then added a bit more and fried it. I out them on top of a caesar salad and it was yum!!!

bea Wed 13-Jul-05 20:40:55

I always use a lovely chinese ginger and honey marinade, it's quite sweet but very very yummy and fantastic for bbq's... or whenevr i feel like having chicken....

This will coat one chicken...
2 tbsp soy sauce
2 tbsp Chinese Wine or dry sherry
2 tsp sesame seed oil
1 tsp salt
2 tsp of finely grated ginger (i use my microplane grater)
2 tbsp of clear honey or golden syrup
1 oz of sugar
1 - 2 garlic cloves crushed

marinade for 3-4 hours, then take the chicken out and roast in the oven (or bbq), use the left ove marinade for basting.... yum yum!

or this which i pinched from the Ocado recipe site... a sort of lemon rosemary chicken marinade... very nice and light!

4 Chicken Breast Fillets
3 tbsp olive oil
1 clove garlic, crushed
1 unwaxed lemon
handful fresh rosemary, chopped
1 tsp paprika

Place the chicken breasts either between 2 layers of clingfilm or in a large, clean plastic food bag, seal then beat them with a rolling pin to flatten out to about a 1cm thickness.

Place 2 tablespoons of the oil, the garlic, zest and juice of the lemon, the rosemary and paprika in a shallow dish. Add the chicken and turn to coat. Cover and place in the fridge and allow to marinate for 3-4 hours.

Heat a large, heavy-based frying pan or griddle pan until very hot. Add the chicken with the marinade and cook for 6-7 minutes on each side until thoroughly cooked, the juices run clear and there is no pink meat. Remove from the pan and keep warm.

evansmummy Wed 13-Jul-05 20:44:22

Yoghurt, 1 inch cube of peeled grated fresh ginger, 1 crushed clove of garlic and any sort of curry powder (1 tsp). Marinate for a few hours (or overnight) then shake off marinade before cooking in oven. Can be served cold.


1 tbsp honey, 1 tbsp soy sauce, tbsp sherry (or chinese cooking wine if you have it), 1 tsp five spice powder, cut chicken into strips before marinating, marinate as above then fry. Best served warm.

Or simply olive oil, lemon juice and mixed dried herbs for a couple of hours, grilled then in salad.

ja9 Wed 13-Jul-05 21:12:09

some great ideas - dh loves ginger so they will be a hit.

anything, ahem, a bit <whispers> 'simpler'?

fishfinger Wed 13-Jul-05 21:12:47

m and s bbq sauce

moondog Wed 13-Jul-05 21:13:58

Crush a garlic clove,mix with a good squeeze of lemon,some thyme (dried or fresh)and a glug of oil. Marinade for maybe an hour.

Simple enough?

ja9 Wed 13-Jul-05 21:15:15

thanks

i will use the other recipes too....

Littlefish Thu 14-Jul-05 12:50:21

I use this on sausages, chicken or carrots

Tablespoon of honey,
1/2 tablespoon of grain mustard

Put both in a mug and fill up to the top with boiling water. Stir vigorously!

Put chicken in a flat dish and pour all over. Leave for as long as you want and then cook for about half an hour. I take the dish out at this point and check to see if it's done. If not, spoon the juice back over the chicken and give it a bit more time.

When the chicken is cooked, take it out of the dish. If you want to, stir in a big spoonful of creme fraiche to thicken up any gooey juice remaining. Pour back onto chicken, or mix with chicken when cut up.

It's v v v v simple and v v v delicious. The only downside is that the cooking dish is often a nightmare to get clean!

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