your top simple/easy/tasty chicken marinade please..
Discussion
so i'm going to buy 500g of boneless chicken and i was hoping you expert foodies could suggest a simple marinade. something spicy(ish) but easy. the plan is to cut up the chicken, pour on marinade, go for a bike ride and set the oven on a timer so it's all cooked when i get back.
so what is the tastiest/easiest marinade you can think of. as mentioned i like a bit of spicyness and also i'm a serious tard in the kitchen so simplicity is key. something healthy is also key. i'll probably serve it with a bit of rice/salad.
i've resolved to try and learn to actually cook so beware of more spazzy posts in the future.
as seems to be the custom i'll post a pic of the resulting chosen suggestion (smack you must be so proud..)
so what is the tastiest/easiest marinade you can think of. as mentioned i like a bit of spicyness and also i'm a serious tard in the kitchen so simplicity is key. something healthy is also key. i'll probably serve it with a bit of rice/salad.
i've resolved to try and learn to actually cook so beware of more spazzy posts in the future.
as seems to be the custom i'll post a pic of the resulting chosen suggestion (smack you must be so proud..)
Thighs are the cheapest and tastiest part of boggo supermarket chicken, imho. I'd rather eat ceiling tiles than boneless breast meat, for all the enjoyment this offers.
Crispy skin is where the flavour is; a bone to gnaw at speaks to the inner savage (for me at least). Lots of mess and licking of fingers are positively preferred.
With this in mind, some suggestions:
Smoked paprika and rosemary marinade
This doesn't taste of any of the individual ingredients, just a delicious savouriness. For 1 Kg meat or fish. Mix in a non-metallic bowl and marinate meat for at least 6 hours.
200 ml olive oil
1 heaped tbs smoked paprika
2 heaped tsp fresh rosemary leaves, finely chopped
1 onion, grated
1 tsp salt
Lemon, thyme, chilli and garlic
For 4 large thighs. Mix in a non-metallic bowl and marinate overnight.
Juice and grated zest of 2 lemons
Half the volume of olive oil as juice
1 crushed garlic clove (or more)
1 red chilli, chopped (or more)
1 heaped teaspoon fresh thyme leaves
salt & pepper
Or you could lift the tandoori chicken recipe from Page 9 of the BBQ thread.
Crispy skin is where the flavour is; a bone to gnaw at speaks to the inner savage (for me at least). Lots of mess and licking of fingers are positively preferred.
With this in mind, some suggestions:
Smoked paprika and rosemary marinade
This doesn't taste of any of the individual ingredients, just a delicious savouriness. For 1 Kg meat or fish. Mix in a non-metallic bowl and marinate meat for at least 6 hours.
200 ml olive oil
1 heaped tbs smoked paprika
2 heaped tsp fresh rosemary leaves, finely chopped
1 onion, grated
1 tsp salt
Lemon, thyme, chilli and garlic
For 4 large thighs. Mix in a non-metallic bowl and marinate overnight.
Juice and grated zest of 2 lemons
Half the volume of olive oil as juice
1 crushed garlic clove (or more)
1 red chilli, chopped (or more)
1 heaped teaspoon fresh thyme leaves
salt & pepper
Or you could lift the tandoori chicken recipe from Page 9 of the BBQ thread.
I also agree on using boned chicken thighs - so much juicier and tasty than bland old breasts, and easier to cook than drumsticks. Cheap too!
I'm not going to recommend a marinade though. Since being introduced to the wonders of slow cooked smoky BBQ via this site, I have found even on quick grilled meat like chicken and pork chops, this dry spice rub is much more tasty and effective than a sloppy marinade for giving meat a good quick seasoned flavour and colour.
It takes seconds to mix together and not much longer to sprinkle the mixed seasoning over the meat and rub it in. It should then be good and ready for grilling when you get back from your bike ride!
My recipe - using fairly rough amounts uses:
2 tablespoons of brown sugar (any sugar can be used, but brown muscovado tastes great)
1 tablespoon of paprika (spanish smoked is a very good alternative)
3 teaspoons of salt
1 teaspoons of Marigold boullion powder (use more salt if you don't have this)
2 teaspoons of ground cumin
1 teaspoon of garlic powder
1 teaspoon of onion granules (optional)
And if you want it spicy
1 teaspoon of ground black pepper
1/2 teaspoon of Cayenne/chilli Pepper (use more if you want it very spicy
You can taste the rub before you use it and adjust to your own preferences, you should end up with a really tasty, sweet, salty and spicy mix which colours the meat nicely and tastes great when the meat is cooked.
I'm not going to recommend a marinade though. Since being introduced to the wonders of slow cooked smoky BBQ via this site, I have found even on quick grilled meat like chicken and pork chops, this dry spice rub is much more tasty and effective than a sloppy marinade for giving meat a good quick seasoned flavour and colour.
It takes seconds to mix together and not much longer to sprinkle the mixed seasoning over the meat and rub it in. It should then be good and ready for grilling when you get back from your bike ride!
My recipe - using fairly rough amounts uses:
2 tablespoons of brown sugar (any sugar can be used, but brown muscovado tastes great)
1 tablespoon of paprika (spanish smoked is a very good alternative)
3 teaspoons of salt
1 teaspoons of Marigold boullion powder (use more salt if you don't have this)
2 teaspoons of ground cumin
1 teaspoon of garlic powder
1 teaspoon of onion granules (optional)
And if you want it spicy
1 teaspoon of ground black pepper
1/2 teaspoon of Cayenne/chilli Pepper (use more if you want it very spicy
You can taste the rub before you use it and adjust to your own preferences, you should end up with a really tasty, sweet, salty and spicy mix which colours the meat nicely and tastes great when the meat is cooked.
if you really like spice, a Chinese mate of mine came up with this, which is lovely but...spicy.
1 bottle Encona hot pepper sauce
2 tablespoons honey
1 heaped teaspoon 5-spice powder
Score the meat. Rub the chicken with the honey and 5 spice.
pour over most of the bottle of Encona. Leave for at least an hour. If you are using a whole chicken, roast it breast side down to start (so the juices congregate in the breast) then flip it at the end to crisp the top skin.
Roast.
1 bottle Encona hot pepper sauce
2 tablespoons honey
1 heaped teaspoon 5-spice powder
Score the meat. Rub the chicken with the honey and 5 spice.
pour over most of the bottle of Encona. Leave for at least an hour. If you are using a whole chicken, roast it breast side down to start (so the juices congregate in the breast) then flip it at the end to crisp the top skin.
Roast.
my favourite is yogurt and garlic. with onions and a few spices , maybe tumeric for a bit of colour.and some seasoning.
works well with lamb too
what i would suggest is to leave it to marinade overnight , so all those lovely flavours get the time to soak into the meat.
another fan of meat on the bone , you simply get more flavour
works well with lamb too
what i would suggest is to leave it to marinade overnight , so all those lovely flavours get the time to soak into the meat.
another fan of meat on the bone , you simply get more flavour
Mobile Chicane said:
Thighs are the cheapest and tastiest part of boggo supermarket chicken, imho. I'd rather eat ceiling tiles than boneless breast meat, for all the enjoyment this offers.
Crispy skin is where the flavour is; a bone to gnaw at speaks to the inner savage (for me at least). Lots of mess and licking of fingers are positively preferred.
With this in mind, some suggestions:
Smoked paprika and rosemary marinade
This doesn't taste of any of the individual ingredients, just a delicious savouriness. For 1 Kg meat or fish. Mix in a non-metallic bowl and marinate meat for at least 6 hours.
200 ml olive oil
1 heaped tbs smoked paprika
2 heaped tsp fresh rosemary leaves, finely chopped
1 onion, grated
1 tsp salt
Lemon, thyme, chilli and garlic
For 4 large thighs. Mix in a non-metallic bowl and marinate overnight.
Juice and grated zest of 2 lemons
Half the volume of olive oil as juice
1 crushed garlic clove (or more)
1 red chilli, chopped (or more)
1 heaped teaspoon fresh thyme leaves
salt & pepper
Or you could lift the tandoori chicken recipe from Page 9 of the BBQ thread.
these both sound great but i was planning on cooking tonight (should have posted earlier) so i'm worried it wont marinate properly in an hour or two. bookmarked for a later date though!Crispy skin is where the flavour is; a bone to gnaw at speaks to the inner savage (for me at least). Lots of mess and licking of fingers are positively preferred.
With this in mind, some suggestions:
Smoked paprika and rosemary marinade
This doesn't taste of any of the individual ingredients, just a delicious savouriness. For 1 Kg meat or fish. Mix in a non-metallic bowl and marinate meat for at least 6 hours.
200 ml olive oil
1 heaped tbs smoked paprika
2 heaped tsp fresh rosemary leaves, finely chopped
1 onion, grated
1 tsp salt
Lemon, thyme, chilli and garlic
For 4 large thighs. Mix in a non-metallic bowl and marinate overnight.
Juice and grated zest of 2 lemons
Half the volume of olive oil as juice
1 crushed garlic clove (or more)
1 red chilli, chopped (or more)
1 heaped teaspoon fresh thyme leaves
salt & pepper
Or you could lift the tandoori chicken recipe from Page 9 of the BBQ thread.
Wadeski said:
if you really like spice, a Chinese mate of mine came up with this, which is lovely but...spicy.
1 bottle Encona hot pepper sauce
2 tablespoons honey
1 heaped teaspoon 5-spice powder
Score the meat. Rub the chicken with the honey and 5 spice.
pour over most of the bottle of Encona. Leave for at least an hour. If you are using a whole chicken, roast it breast side down to start (so the juices congregate in the breast) then flip it at the end to crisp the top skin.
Roast.
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..1 bottle Encona hot pepper sauce
2 tablespoons honey
1 heaped teaspoon 5-spice powder
Score the meat. Rub the chicken with the honey and 5 spice.
pour over most of the bottle of Encona. Leave for at least an hour. If you are using a whole chicken, roast it breast side down to start (so the juices congregate in the breast) then flip it at the end to crisp the top skin.
Roast.
ps - don't just reply saying it's 5 spices! i gather that much..
pps - i told you i'm a tard
VERY simple marinades:
2 tsp runny honey
2 tsp soy sauce
1 tsp finely grated root ginger
or
juice of 1 lime (or from a plastic squeezy lime, if you must)
1 tsp finely grated root ginger
1 finely chopped red chili (incl. seeds if you want it hot!)
1 minced garlic clove
I usually chop up the chicken pieces and thrown them and the marinade ingredients into a ziplock bag. Mix well, wack the (now sealed) ziplock bag in the fridge for an hour or so to marinate.
And as the Meerkat says ....
2 tsp runny honey
2 tsp soy sauce
1 tsp finely grated root ginger
or
juice of 1 lime (or from a plastic squeezy lime, if you must)
1 tsp finely grated root ginger
1 finely chopped red chili (incl. seeds if you want it hot!)
1 minced garlic clove
I usually chop up the chicken pieces and thrown them and the marinade ingredients into a ziplock bag. Mix well, wack the (now sealed) ziplock bag in the fridge for an hour or so to marinate.
And as the Meerkat says ....
OP, you might want to get a copy of Nigel Slater's 'The 30-Minute Cook' for marinades and a whole host of other simple but tasty meal ideas.
When I was first learning to cook for myself, this book was by far the most useful.
When I was first learning to cook for myself, this book was by far the most useful.
prand said:
I also agree on using boned chicken thighs - so much juicier and tasty than bland old breasts, and easier to cook than drumsticks. Cheap too!
I'm not going to recommend a marinade though. Since being introduced to the wonders of slow cooked smoky BBQ via this site, I have found even on quick grilled meat like chicken and pork chops, this dry spice rub is much more tasty and effective than a sloppy marinade for giving meat a good quick seasoned flavour and colour.
It takes seconds to mix together and not much longer to sprinkle the mixed seasoning over the meat and rub it in. It should then be good and ready for grilling when you get back from your bike ride!
My recipe - using fairly rough amounts uses:
2 tablespoons of brown sugar (any sugar can be used, but brown muscovado tastes great)
1 tablespoon of paprika (spanish smoked is a very good alternative)
3 teaspoons of salt
1 teaspoons of Marigold boullion powder (use more salt if you don't have this)
2 teaspoons of ground cumin
1 teaspoon of garlic powder
1 teaspoon of onion granules (optional)
And if you want it spicy
1 teaspoon of ground black pepper
1/2 teaspoon of Cayenne/chilli Pepper (use more if you want it very spicy
You can taste the rub before you use it and adjust to your own preferences, you should end up with a really tasty, sweet, salty and spicy mix which colours the meat nicely and tastes great when the meat is cooked.
giving this a crack. do i put the meat on a baking tray and if so do i need to use oil? how hot should i have the oven? i could fry it in a wok or something.. no bbq available unfortunately..I'm not going to recommend a marinade though. Since being introduced to the wonders of slow cooked smoky BBQ via this site, I have found even on quick grilled meat like chicken and pork chops, this dry spice rub is much more tasty and effective than a sloppy marinade for giving meat a good quick seasoned flavour and colour.
It takes seconds to mix together and not much longer to sprinkle the mixed seasoning over the meat and rub it in. It should then be good and ready for grilling when you get back from your bike ride!
My recipe - using fairly rough amounts uses:
2 tablespoons of brown sugar (any sugar can be used, but brown muscovado tastes great)
1 tablespoon of paprika (spanish smoked is a very good alternative)
3 teaspoons of salt
1 teaspoons of Marigold boullion powder (use more salt if you don't have this)
2 teaspoons of ground cumin
1 teaspoon of garlic powder
1 teaspoon of onion granules (optional)
And if you want it spicy
1 teaspoon of ground black pepper
1/2 teaspoon of Cayenne/chilli Pepper (use more if you want it very spicy
You can taste the rub before you use it and adjust to your own preferences, you should end up with a really tasty, sweet, salty and spicy mix which colours the meat nicely and tastes great when the meat is cooked.
ps assuming prand isn't available to answer does anyone else have any thoughts..?
2seas said:
prand said:
I also agree on using boned chicken thighs - so much juicier and tasty than bland old breasts, and easier to cook than drumsticks. Cheap too!
I'm not going to recommend a marinade though. Since being introduced to the wonders of slow cooked smoky BBQ via this site, I have found even on quick grilled meat like chicken and pork chops, this dry spice rub is much more tasty and effective than a sloppy marinade for giving meat a good quick seasoned flavour and colour.
It takes seconds to mix together and not much longer to sprinkle the mixed seasoning over the meat and rub it in. It should then be good and ready for grilling when you get back from your bike ride!
My recipe - using fairly rough amounts uses:
2 tablespoons of brown sugar (any sugar can be used, but brown muscovado tastes great)
1 tablespoon of paprika (spanish smoked is a very good alternative)
3 teaspoons of salt
1 teaspoons of Marigold boullion powder (use more salt if you don't have this)
2 teaspoons of ground cumin
1 teaspoon of garlic powder
1 teaspoon of onion granules (optional)
And if you want it spicy
1 teaspoon of ground black pepper
1/2 teaspoon of Cayenne/chilli Pepper (use more if you want it very spicy
You can taste the rub before you use it and adjust to your own preferences, you should end up with a really tasty, sweet, salty and spicy mix which colours the meat nicely and tastes great when the meat is cooked.
giving this a crack. do i put the meat on a baking tray and if so do i need to use oil? how hot should i have the oven? i could fry it in a wok or something.. no bbq available unfortunately..I'm not going to recommend a marinade though. Since being introduced to the wonders of slow cooked smoky BBQ via this site, I have found even on quick grilled meat like chicken and pork chops, this dry spice rub is much more tasty and effective than a sloppy marinade for giving meat a good quick seasoned flavour and colour.
It takes seconds to mix together and not much longer to sprinkle the mixed seasoning over the meat and rub it in. It should then be good and ready for grilling when you get back from your bike ride!
My recipe - using fairly rough amounts uses:
2 tablespoons of brown sugar (any sugar can be used, but brown muscovado tastes great)
1 tablespoon of paprika (spanish smoked is a very good alternative)
3 teaspoons of salt
1 teaspoons of Marigold boullion powder (use more salt if you don't have this)
2 teaspoons of ground cumin
1 teaspoon of garlic powder
1 teaspoon of onion granules (optional)
And if you want it spicy
1 teaspoon of ground black pepper
1/2 teaspoon of Cayenne/chilli Pepper (use more if you want it very spicy
You can taste the rub before you use it and adjust to your own preferences, you should end up with a really tasty, sweet, salty and spicy mix which colours the meat nicely and tastes great when the meat is cooked.
ps assuming prand isn't available to answer does anyone else have any thoughts..?
Shaw Tarse said:
2seas said:
prand said:
I also agree on using boned chicken thighs - so much juicier and tasty than bland old breasts, and easier to cook than drumsticks. Cheap too!
I'm not going to recommend a marinade though. Since being introduced to the wonders of slow cooked smoky BBQ via this site, I have found even on quick grilled meat like chicken and pork chops, this dry spice rub is much more tasty and effective than a sloppy marinade for giving meat a good quick seasoned flavour and colour.
It takes seconds to mix together and not much longer to sprinkle the mixed seasoning over the meat and rub it in. It should then be good and ready for grilling when you get back from your bike ride!
My recipe - using fairly rough amounts uses:
2 tablespoons of brown sugar (any sugar can be used, but brown muscovado tastes great)
1 tablespoon of paprika (spanish smoked is a very good alternative)
3 teaspoons of salt
1 teaspoons of Marigold boullion powder (use more salt if you don't have this)
2 teaspoons of ground cumin
1 teaspoon of garlic powder
1 teaspoon of onion granules (optional)
And if you want it spicy
1 teaspoon of ground black pepper
1/2 teaspoon of Cayenne/chilli Pepper (use more if you want it very spicy
You can taste the rub before you use it and adjust to your own preferences, you should end up with a really tasty, sweet, salty and spicy mix which colours the meat nicely and tastes great when the meat is cooked.
giving this a crack. do i put the meat on a baking tray and if so do i need to use oil? how hot should i have the oven? i could fry it in a wok or something.. no bbq available unfortunately..I'm not going to recommend a marinade though. Since being introduced to the wonders of slow cooked smoky BBQ via this site, I have found even on quick grilled meat like chicken and pork chops, this dry spice rub is much more tasty and effective than a sloppy marinade for giving meat a good quick seasoned flavour and colour.
It takes seconds to mix together and not much longer to sprinkle the mixed seasoning over the meat and rub it in. It should then be good and ready for grilling when you get back from your bike ride!
My recipe - using fairly rough amounts uses:
2 tablespoons of brown sugar (any sugar can be used, but brown muscovado tastes great)
1 tablespoon of paprika (spanish smoked is a very good alternative)
3 teaspoons of salt
1 teaspoons of Marigold boullion powder (use more salt if you don't have this)
2 teaspoons of ground cumin
1 teaspoon of garlic powder
1 teaspoon of onion granules (optional)
And if you want it spicy
1 teaspoon of ground black pepper
1/2 teaspoon of Cayenne/chilli Pepper (use more if you want it very spicy
You can taste the rub before you use it and adjust to your own preferences, you should end up with a really tasty, sweet, salty and spicy mix which colours the meat nicely and tastes great when the meat is cooked.
ps assuming prand isn't available to answer does anyone else have any thoughts..?
I quite like the Schwartz Cajun or Piri piri sprinkles 
Cook your chicken with one of these, cut it up when cooked,
add lime, chilli and avocado and eat with bit of salad, yum!
Or marinade in chilli and honey, coat in sesame seeds and bake
Think that was a Waitrose recipe, they served it with pineapple and wild rice, double yum
Cook your chicken with one of these, cut it up when cooked,
add lime, chilli and avocado and eat with bit of salad, yum!
Or marinade in chilli and honey, coat in sesame seeds and bake
Think that was a Waitrose recipe, they served it with pineapple and wild rice, double yum
Edited by missdiane on Wednesday 18th August 18:43
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
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
missdiane said:
I quite like the Schwartz Cajun or Piri piri sprinkles
Cook your chicken with one of these, cut it up when cooked,
add lime, chilli and avocado and eat with bit of salad, yum!
Or marinade in chilli and honey, coat in sesame seeds and bake
Think that was a Waitrose recipe, they served it with pineapple and wild rice, double yum
The Schwartz Cajun is actually pretty good. I mix it with a bit of Olive oil and cover the chicken with it, then griddle. Served up with crispy lettuce in a Pitta, it's a very simple tasty meal. Cook your chicken with one of these, cut it up when cooked,
add lime, chilli and avocado and eat with bit of salad, yum!
Or marinade in chilli and honey, coat in sesame seeds and bake
Think that was a Waitrose recipe, they served it with pineapple and wild rice, double yum
Edited by missdiane on Wednesday 18th August 18:43
if you like spices, and making spice rubs (which is a fun bit of cooking imho) then one of these is great:
http://www.amazon.co.uk/Martin-Wahl-Grinder-Stainl...
then just head down to your local asian grocer (i.e. indian) and buy some of the bags of whole spices like cloves, cinnamon, cardamom, cumin etc.
and grind up your own blends. it tastes much, much better than pre-ground spice mixes, which tend to be a bit bland. Takes about 30 seconds, too.
http://www.amazon.co.uk/Martin-Wahl-Grinder-Stainl...
then just head down to your local asian grocer (i.e. indian) and buy some of the bags of whole spices like cloves, cinnamon, cardamom, cumin etc.
and grind up your own blends. it tastes much, much better than pre-ground spice mixes, which tend to be a bit bland. Takes about 30 seconds, too.
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