5 Easy Chicken Marinade
- Preparing Time: 15 minutes
- Total Time: 30 minutes
- Served Person: 2
- pinch of salt
- pinch of salt and pepper
- 1 teaspoon onion powder
- 1 tablespoon olive oil
- 2 tablespoons lemon juice
- 2 tablespoons dried oregano
- 1 tablespoon oil
- 1 tablespoon paprika
- 1 lime juiced
- 2 tablespoon lime juice
- 2 tablespoon lemon juice
- 1 tablespoon thyme
- 2 garlic
- 2 clove garlic minced
- zest of one lemon
- 1 chipotle pepper
- 1 tablespoon rosemary
- 1 shallot (minced)
- â¼ cup olive oil
- 2 tablespoon orange juice
- â…“ cup honey
- 2 chicken breast (per marinade)
- 3 tablespoon rosemary
- â…“ cup chicken stock or water
- 93 ml adobo sauce from a can of chipotle peppers (i use
- â…“ cup greek yogurt
- 4 lemons (juiced)
- 4 cloves garlic (pressed or minced)
- 2-3 tablespoon lemongrass (sliced)
- â…“ cup soy sauce paste
- 1 garlic (minced)
- pinch of lemon zest
- Carbohydrate 18.0354279549234 g
- Cholesterol 0 mg
- Fat 57.7189958861597 g
- Fiber 6.65597105053914 g
- Protein 2.41975217984903 g
- Saturated Fat 7.93499376183008 g
- Serving Size 1 1 Serving (160g)
- Sodium 164.665977529858 mg
- Sugar 11.3794569043843 g
- Trans Fat 2.98822421786015 g
- Calories 573 calories
[ { "@type": "HowToStep", "text": "Whisk together the ingredients for (one) marinade in a small bowl until combined." }, { "@type": "HowToStep", "text": "Combine the marinade with the chicken in a ziplock freezer bag, and toss until the chicken is evenly coated in the marinade. Carefully press out the extra air in the bag before sealing." }, { "@type": "HowToSection", "name": "If Freezing", "itemListElement": [ { "@type": "HowToStep", "text": "Immediately transfer the chicken pack(s) to the freezer, and freeze laying flat for up to 3 months. Then when you’re ready to cook the chicken, transfer the chicken pack back to the refrigerator for 24 hours, or until it has thawed completely." } ] }, { "@type": "HowToSection", "name": "If Using Immediately", "itemListElement": [ { "@type": "HowToStep", "text": "Refrigerate the chicken for anywhere from 30 minutes to up to 1 day to marinate." } ] }, { "@type": "HowToSection", "name": "Baking", "itemListElement": [ { "@type": "HowToStep", "text": "Heat oven to 425°F. Add chicken and marinade to a small baking dish. Bake chicken for 25-30 minutes." } ] }, { "@type": "HowToSection", "name": "Instant Pot", "itemListElement": [ { "@type": "HowToStep", "text": "Place the chicken into the Instant Pot and add 1 cup of water (or broth) and pressure cook for 8-9 minutes (depending on the size of your chicken breast, 6 minutes per pound of chicken) and then Quick Release when done. " }, { "@type": "HowToStep", "text": "Optional: After removing the chicken from the Instant Pot, press sauté, add a tbsp of cornstarch or heavy cream to thicken the liquid leftover in the pot to make it into a sauce! This does not work with the greek chicken though." }, { "@type": "HowToStep", "text": "Note: be sure to shake off the marinade for the greek chicken (the yogurt) before placing it in the IP with the 1 cup liquid." } ] }, { "@type": "HowToSection", "name": "Grilling", "itemListElement": [ { "@type": "HowToStep", "text": "Heat grill to medium-high. Grill for 18 minutes, flipping the chicken halfway through, until it is cooked through (165°F)" } ] } ]
