Favorite Cooking Recipes

[Alan]

I've been experimenting with different marinades for grilled chicken lately, and I think I finally found the perfect balance with soy sauce, honey, and garlic. It's simple but packs a punch! What is your go-to marinade? I'd love to see any variations you all make!

 

[flash60601]

Simple.
If you are going to grill chicken over real flames, either gas, briquettes, or real wood charcoal ::
WalMart (or any other) Italian salad dressing, plus half that amount of olive oil and the same amount of REAL apple cider vinegar (the brown stuff - not clear), a dash of cayenne pepper, and as much minced garlic as your conscience will allow. Marinate in a closed container (plastic zip-lok bag is real handy) for not more than two or three hours which is long enough for proper penetration and retention. Save some of the marinade to brush on chicken after the first and second turning on the grill while cooking.

Recap: Half salad dressing, quarter olive oil, quarter vinegar, cayenne pepper. And GARLIC. Don't forget the GARLIC !

Pro Tip: Have the chicken at room temperature before putting it on the grill. Chicken with the skin on grills better, and has that awesome crispy skin to chunch-out on.

 

[Hydrolad]

That sounds tasty, I've been using an olive oil, lemon juice, rosemary, and black pepper mix for grilled chicken. Keeps it bright and flavorful without overpowering. Sometimes I toss in crushed red pepper for heat

 

[flash60601]

Quick 'n easy - marinate your chicken in:
1/2 Italian salad dressing
1/4 olive oil
1/4 apple cider vinegar
a dash of cayenne pepper

Marinate in the fridge for no more than an hour and a half, turning about every twenty minutes. (More if it is "with skin", rather than skinless) Extended marination causes tissue and flavor breakdown.

 

[Semper Fi]

I spray a mixture of apple cider vinegar and a small amount of water during the grilling of both chicken and ribs. I learned this from a street barbequer in Campbell, ohio. Just puts the right amount of zip to suit me and most others who have eaten them.

 

[flash60601]

I spray a mixture of apple cider vinegar and a small amount of water during the grilling of both chicken and ribs. I learned this from a street barbequer in Campbell, ohio. Just puts the right amount of zip to suit me and most others who have eaten them.

That is one of the truly classic ways to do it.