your top simple/easy/tasty chicken marinade please..
Discussion
Mobile Chicane said:
Line a 2 inch deep tray with foil and place the meat on a cooling / grill rack (if you have one) above it.
If not, skewer on metal skewers and place across the tray. Don't use wood skewers unless you've soaked them for 20 minutes first - they'll burn.
Without seeing the size of the pieces it's impossible to say how long they'll take to cook. I'd grill them, 15 minutes each side, then test.
ETA: this pre-supposes you've already gone out for a bike ride and are cooking on your return
really appreciate the advice. to be honest i went out for 2 and a half hours and by the time i was back i was knackered and famished. i just threw the chicken in a pan with a bit of olive oil and fried it. i'm not sure how detrimental this may have been to the flavour but it turned out really well! (i also threw in a bit of pre cooked rice which soaked up a bit of the marinade and complemented the chicken well)If not, skewer on metal skewers and place across the tray. Don't use wood skewers unless you've soaked them for 20 minutes first - they'll burn.
Without seeing the size of the pieces it's impossible to say how long they'll take to cook. I'd grill them, 15 minutes each side, then test.
ETA: this pre-supposes you've already gone out for a bike ride and are cooking on your return
Edited by Mobile Chicane on Wednesday 18th August 18:47
cheers for the recipe prand! my mate said she enjoyed it and her plate was clean so i don't think she was just being polite. i ate the majority (probably about 350g of chicken!) could this be the dawn of a new era of cooking...
2seas said:
you're the second person to mention 5-spice - i guess i need to investigate what this is and add it to the spice cupboard..
ps - don't just reply saying it's 5 spices! i gather that much..
pps - i told you i'm a tard
It's a Chinese mix of spices, and is supposed to hit all the taste senses, sweet/sour/bitter/pungent/salty. The actual spices used vary, but a common mix is szechuan pepper, star anise, cinnamon, cloves and fennel. Sometimes the fennel is replaced by ginger, and sometimes the cinnamon is replaced by nutmeg.ps - don't just reply saying it's 5 spices! i gather that much..
pps - i told you i'm a tard
2seas said:
by the way i forgot to take a picture in my haste to appease my grumbling belly. poor form i know, i'll try harder in the future..
Very good, but you have much to learn, young Padawan. Tip: try making huge batches of chilli, spag bol sauce, curry etc at weekends, then freezing them in meal-sized portions. Lots of recipes on PH for all of these.
Clearly too late but for future experiments:
3 tbs clear/runny honey
1 tbs soy sauce
2 tbs tomato ketchup
1 tbs chilli powder/cayenne pepper
1 tsp sugar
1 tsp dijon mustard
1 tsp cumin powder
1 tsp ground coriander
Squeeze of lemon or lime juice
Mix together in a bowl and add your chicken cuts - thighs/legs/drumsticks etc.
covered in fridge for a couple of hours, ala generic sticky/bbq/oriental marinade.
30 mins in oven at 190 degrees, or bbq till cooked through...
3 tbs clear/runny honey
1 tbs soy sauce
2 tbs tomato ketchup
1 tbs chilli powder/cayenne pepper
1 tsp sugar
1 tsp dijon mustard
1 tsp cumin powder
1 tsp ground coriander
Squeeze of lemon or lime juice
Mix together in a bowl and add your chicken cuts - thighs/legs/drumsticks etc.
covered in fridge for a couple of hours, ala generic sticky/bbq/oriental marinade.
30 mins in oven at 190 degrees, or bbq till cooked through...
This would be a good quick chicken based meal:
My wife made an amazing chicken dinner for us last night, with some chicken breast she found in the freezer, which took about 30 mins to prepare and cook:
Serves 2
1 large chicken breast cut into bitesize pieces
3 inch length of chorizo chopped into chunks
1 onion diced
1 red pepper sliced
1 tin tomatoes, chopped
Glass of wine (Mrs P used some left over rose, but red or white would be fine)
1 teaspoon of smoked paprika
a smidge of cayenne pepper & black pepper
a handful of oregano leaves from the garden
1 mozzarella ball
In a deep frying pan, she fried the onions in some olive oil, added the chicken breast and chorizo and browned them off, then added the wine, tomatoes, red pepper, paprika and oregano. She simmered this for around 20 mins this until the sauce thickened nicely, then broke up the mozarella into small pieces and dotted it around the mixture for 5 mins to melt. She served it with rice. It was a deep orangy red studded with the white mozzarella, all smoky and spicy. Yum!
My wife made an amazing chicken dinner for us last night, with some chicken breast she found in the freezer, which took about 30 mins to prepare and cook:
Serves 2
1 large chicken breast cut into bitesize pieces
3 inch length of chorizo chopped into chunks
1 onion diced
1 red pepper sliced
1 tin tomatoes, chopped
Glass of wine (Mrs P used some left over rose, but red or white would be fine)
1 teaspoon of smoked paprika
a smidge of cayenne pepper & black pepper
a handful of oregano leaves from the garden
1 mozzarella ball
In a deep frying pan, she fried the onions in some olive oil, added the chicken breast and chorizo and browned them off, then added the wine, tomatoes, red pepper, paprika and oregano. She simmered this for around 20 mins this until the sauce thickened nicely, then broke up the mozarella into small pieces and dotted it around the mixture for 5 mins to melt. She served it with rice. It was a deep orangy red studded with the white mozzarella, all smoky and spicy. Yum!
Yes all made up - it was my idea to add the mozzarella though!
It's not that difficult really, but it's a good idea to practice and perfect your own tomato sauce. This can be used as a base for so many tasty dishes, you just tweak the ingredients to what you have the fridge at the time, and what you fancy eating!
You can use it from things like bolognese to curry, and a base for lovely rich stews - mince, chicken & pork work best. I use a slow cooked, highly concentrated variation to go on home made pizza.
Forgot to add - this is really cheap too (just start with onion, garlic, tinned tomato, herbs & seasoning) and arguably as easy to produce as opening a pot of dolmio which tastes like processed gunk!
It's not that difficult really, but it's a good idea to practice and perfect your own tomato sauce. This can be used as a base for so many tasty dishes, you just tweak the ingredients to what you have the fridge at the time, and what you fancy eating!
You can use it from things like bolognese to curry, and a base for lovely rich stews - mince, chicken & pork work best. I use a slow cooked, highly concentrated variation to go on home made pizza.
Forgot to add - this is really cheap too (just start with onion, garlic, tinned tomato, herbs & seasoning) and arguably as easy to produce as opening a pot of dolmio which tastes like processed gunk!
Edited by prand on Friday 20th August 11:58
smack said:
2seas said:
smack said:
You are trying to cook now? You feeling alright mate?
believe it baby! you too could have sampled the spicy chicken goodness if you hadn't been such a lazybum...on a separate note it was my uncles birthday at the weekend - so i went to the newlans farm shop and bought three immense fillet steaks (£12 each!) and they tasted absolutely amazing. the guy got the whole fillet out and let me pick the exact cuts. if only i had the money to do that every day..
Edited by 2seas on Friday 20th August 12:05
Gassing Station | Food, Drink & Restaurants | Top of Page | What's New | My Stuff