Tangy Chicken Marinade Recipes

TANGY CHICKEN BREASTS

Steps:

• Place chicken in a single layer in a bowl or pan. Mix together Worcestershire sauce, oil, lemon juice, and garlic; pour over chicken. Cover. Refrigerate for at least 6 hours.
• Take chicken out of marinade, and place on broiler pan or grill. Broil until done, approximately 7 minutes on each side.

TANGY MARINATED BAKED CHICKEN

Steps:

• In a medium-sized bowl, whisk together the butter, soy sauce, red wine vinegar, garlic, parsley and ketchup until thoroughly combined.
• Pound chicken breasts until even, about an inch thick.
• Place chicken in marinade, making sure it is thoroughly covered, and place in fridge for 4-6 hours.
• When ready to bake, preheat the oven to 350 degrees. Place chicken in a large casserole dish and pour the marinade over the chicken.
• Bake chicken for 30-40 minutes, or until done. Every 10 minutes or so, I basted the chicken with the pan juices.
• Once done, remove chicken to a platter. Mix corn starch and cold water until smooth and add to pan juices to thicken. Next, stir in sour cream. 1/4 cup to 1/2 cup depending on your preferences. Give it a taste and adjust seasonings as desired. Serve chicken and gravy over cooked noodles, rice or mashed potatoes. ENJOY!!!

TANGY CHICKEN STEAK

Steps:

• In a small bowl, whisk together the vinegar, 1/2 cup of oil, the mustard, Italian seasoning, paprika, salt, and pepper. Rub the marinade liberally on each chicken cutlet. Arrange on a quarter sheet pan lined with parchment paper. Cover with plastic wrap and freeze for 30 minutes. Chicken will freeze slightly. Remove from the freezer and with a sharp knife, chip the slightly frozen meat as thin as possible.
• In a large saute pan over medium-high heat, add 2 tablespoons of oil. Add the onions and cook until slightly browned, about 2 minutes. Add the garlic and the chipped chicken meat and cook until the chicken is cooked through, about 5 minutes. Stir in the chives. Overlap the pepperoni on top of the chicken and repeat with the cheese slices. Turn off the heat and allow the heat from the meat to melt the provolone.
• With the help of a spatula scoop up the chicken with the cheese and put it on the split roll. Tuck some cherry pepper spread on the side of the roll. Wrap tightly in a square of parchment paper. Repeat with remaining rolls and filling.

SWEET & TANGY CHICKEN MARINADE

Steps:

• Marinate chicken for 6 hours or overnight and grill.

TANGY HAWAIIAN CHICKEN

Steps:

• In a glass or plastic dish with a lid, combine the pineapple with its juice, soy sauce, onion powder, sugar, lemon juice, barbeque sauce, and curry powder. Taste, and adjust seasonings if desired. Place the chicken into the mixture, cover, and refrigerate for 1 to 2 hours.
• Preheat an outdoor grill for medium-high heat. Place chicken breasts onto the grate, and grill until the meat is no longer pink inside. Brush occasionally with the pineapple sauce. Chicken should take about 7 to 10 minutes on each side.
• Put the four cups water into a medium saucepan over medium-high heat. Add onions, celery, and rice. Bring to a boil, and reduce heat to medium-low. Simmer until rice is tender, about 20 minutes. In a separate pan, heat the marinade over medium heat until boiling. Simmer for about 5 or 10 minutes, then remove from heat, and set aside.
• Serve the chicken on a bed of rice with the sauce covering it, or to the side.