Big Country Posted February 16, 2006 Share Posted February 16, 2006 Looking for some new chicken rubs/marinades. igure this is for mainly boneless breasts. I usually do a little S&P with some BBQ sauce or I will use a terriyaki marinade with a touch of soy sauce, but I'm looking for something fun and flavorful. Any good fajita like seasonings, though for standalone chicken not neccessarily to be mixed in as a fajita. I'm not huge on overpoweringly citrussy flavors, but something with a little lemon could be good.. any ideas on that front? Anything else out there.... Quote Link to comment Share on other sites More sharing options...
Hugh B Tool Posted February 17, 2006 Share Posted February 17, 2006 If you like spicy jerked chicken is the way to go. Scotch bonnets! hmmmm hmmm hmmm other than that a good old fashioned sauce made with Ginger, garlic, soy sauce, brown sugar and rice vinegar is great! Quote Link to comment Share on other sites More sharing options...
Hugh B Tool Posted February 17, 2006 Share Posted February 17, 2006 (edited) Also a mustard, lime, cayenne, cumin, sea salt and black pepper and tequila marinade is classic. The fun is creating these from your frig. good stuff Maynard Honey can be added to the above for those that like it a bit sweet Edited February 17, 2006 by Hugh B Tool Quote Link to comment Share on other sites More sharing options...
sundaynfl Posted February 17, 2006 Share Posted February 17, 2006 Quick and easy: Italian dressing Quick: Olive oil, beer, fresh rosemary, oregano, garlic, pepper, cayenne pepper and or paprika. Not so quick: Rub down and let rest overnight with a Jamaican jerk... homemade, but if you don't know how, use Walkers Wood Jamaican Jerk. Place breasts in favorite BBQ sauce for 8 hours or overnight again and slow cook or even better, slow smoke! Great with country style ribs as well, but braise ribs in jerk and bier. But when I want the aliens to take me to planet Phosphateatopia, I just add phosphates and water. Quote Link to comment Share on other sites More sharing options...
CaP'N GRuNGe Posted February 19, 2006 Share Posted February 19, 2006 Paul Newman's balsamic vinagrette. The light version is even better than the regular I think. Throw your breasts in the crockpot and cover with the vinagrette. Yummy. Quote Link to comment Share on other sites More sharing options...
Guest Cherni Posted February 20, 2006 Share Posted February 20, 2006 (edited) If you like spicy jerked chicken is the way to go. Scotch bonnets! hmmmm hmmm hmmm other than that a good old fashioned sauce made with Ginger, garlic, soy sauce, brown sugar and rice vinegar is great! 1328384[/snapback] Jerk chicken is awesome. Those scotch bonnets really pack a punch. Edited February 20, 2006 by Cherni Quote Link to comment Share on other sites More sharing options...
Bier Meister Posted February 20, 2006 Share Posted February 20, 2006 BC- i get back to this one either tonight or tomorrow morning.... i have several ways to go. Quote Link to comment Share on other sites More sharing options...
Catfish Posted February 21, 2006 Share Posted February 21, 2006 I like to throw a medium onion in a blender with 4 or 5 cloves of garlic, and about a table spoon of cumin. Salt and pepper to taste. Blend the whole thing. Let the chicken sit in for a few hours. Shake off the excess marinade and cook it in a hot cast iron frying pan with thick cut peppers and onions. Preferably outdoors due to smoke. Quote Link to comment Share on other sites More sharing options...
Los Gigantes Posted February 21, 2006 Share Posted February 21, 2006 for fajita style: throw some olive oil, hot chili powder, thyme, celery salt and a little splenda or sugar in a skillet. Add thin sliced yellow onions, jalapeno peppers, green peppers, yellow peppers, and orange peppers. Let them sweat pretty good and absorb the spices. Add raw chicken boobies cut in thin strips. cook till done Quote Link to comment Share on other sites More sharing options...
Bier Meister Posted February 21, 2006 Share Posted February 21, 2006 (edited) fajitas: 1 C orange juice 1/4 C soy sauce 1/4 C lime juice 1/4 C chopped cilantro 5 cloves of garlic (crushed) 1 tbs chili powder 1 tbs cayenne 1 tsp cumin 2 C either grapeseed or canola oil S&P to taste put everything except oil and S&P in a blender. blend well. slowly drizzle in the oil while blending (making an emulsion). add s&p. marinade chicken for at least an hour or steak at least 6. indonesian 3 tbs lime juice 3 tbs peanut oil 2 tbs soy 2 tbs crushed garlic dash of cayenne combine all ingredients... marinate 4-24 hrs peanut sauce- 1/3 C peanut butter 1 tbs cideer vinegar 1/3 C hot water 2 tbs soy 1 C coconut milk 1 tsp crushed garlic dash of cayenne mix well citrus 1/4 C fresh lime juice 1/4 C fresh lemon juice 1 C fresh orange juice 1/2 C olive oil 2 tsp minced garlic 2 tsp black pepper 3 bay leaves, crushed 2 tbs chopped cilantro salt to taste combine everything and let sit at room temp for 30 min. this one is great with seafood, but can be used with chicken or beef as well. marinade shellfish about 10-15, fish 30-60 min. honey basil 1/2 C razz vin 1 1/2 tbs dijon 2 tbs soy 2 tbs honey 2 tbs fresh minced basil 1/2 tsp dried thyme pepper to taste. combine everthing. coat chicken. marinate at room temp for about 15-30 min. can use the marinade as a sauce...... transfer to a sauce pan and reduce by 1/2. asian 1/2 C soy 3/4 C fresh ginger (minced) 2 C packed brown sugar 1/2 tsp red chili pepper flakes 1/2 C minced fresh basil 1/2 C minced fresh cliantro 1 bunch of green onions (chopped) 2 tbs sesame oil S&P to taste combine everything. Edited February 21, 2006 by Bier Meister Quote Link to comment Share on other sites More sharing options...
Big Country Posted February 21, 2006 Author Share Posted February 21, 2006 thanks all.... gonan give several of these a try.. some I have done before, some I havent, and doing it myself beats buying some of those 30 minute marinade mixes, though I dont mind the terriyaki one so much Quote Link to comment Share on other sites More sharing options...
Bier Meister Posted February 21, 2006 Share Posted February 21, 2006 I'm not huge on overpoweringly citrussy flavors, but something with a little lemon could be good.. any ideas on that front? 1328329[/snapback] sorry...missed this when skimming.... i have quite a few that don't have citrus... i love lime. i'll come back to this tonight or tomorrow morning Quote Link to comment Share on other sites More sharing options...
Bier Meister Posted February 23, 2006 Share Posted February 23, 2006 i am mighty tired.... we've been getting our asses handed to us. i am off friday, sat, and sun....will give you 5-6 alternatives one of those days. Quote Link to comment Share on other sites More sharing options...
Bier Meister Posted February 24, 2006 Share Posted February 24, 2006 #1 1 C white wine 1 tsp black pepper 1/2 shallot (finely chopped) 1 garlic clove (minced) 1 tbs chipotle in adobo sauce marinate for about 3 hrs #2 1 C soy 1/2 C mirin 1/4 C brown sugar 3 tbs frash ginger (minced) 3 cloves of garlic (minced) 1 tbs sambal marinate about an hour #3 3 scallions, chopped 4 large garlic cloves, chopped 1 small onion, chopped 4 to 5 fresh Scotch bonnet or habanero chile, stemmed and seeded 1/4 cup fresh lime juice ( i know, but it's subtle) 2 tablespoons soy sauce 3 tablespoons olive oil 1 1/2 tablespoons salt 1 tablespoon packed brown sugar 1 tablespoon fresh thyme leaves 2 teaspoons ground allspice 2 teaspoons black pepper 3/4 teaspoon freshly grated nutmeg 1/2 teaspoon cinnamon use a blender....... marinate 8-24 hrs. #4 rum bbq sauce 6 oz tomato paste 1/3 C dark rum 1/4 C distilled white vinegar 1/4 C molasses 2 garlic cloves (minced) 1 tbs pickapeppa sauce 1 tbs soy 1/4 tbs hot pepper sauce...whatever you like blend everything (blender)...pour into sauce pan...bring to a boil. cool.... #5 1/2 C white wine 1 tbs oregano (chopped) 1 tbs thyme (chopped0 1 tbs parsley (chopped) 1 tbs rosemary (chopped) 1 tbs chili flakes 2 C oil mix everything.... marinate 2-6 hours Quote Link to comment Share on other sites More sharing options...
gilthorp Posted March 20, 2006 Share Posted March 20, 2006 Nothing fancy here, but have you tried Montreal Chicken? McCormick makes a few Montrel spices, two for steaks, two of chicken. On the side of the Roasted Garlic Montrel Chicken spice container, a simple marinade is suggested. I think it's like 3 tablespoons of their mix, some oil, and some vinegar. I take off the fat on drumsticks and marinade them in this mix and my kids are big fans of this. Quote Link to comment Share on other sites More sharing options...
Hugh B Tool Posted March 20, 2006 Share Posted March 20, 2006 Nothing fancy here, but have you tried Montreal Chicken? McCormick makes a few Montrel spices, two for steaks, two of chicken. On the side of the Roasted Garlic Montrel Chicken spice container, a simple marinade is suggested. I think it's like 3 tablespoons of their mix, some oil, and some vinegar. I take off the fat on drumsticks and marinade them in this mix and my kids are big fans of this. 1377709[/snapback] The Montreal chicken and steak marinades/rubs are the bomb Quote Link to comment Share on other sites More sharing options...
Bier Meister Posted March 23, 2006 Share Posted March 23, 2006 so bc.... what have you tried? what have you liked and what hasn't worked for you? Quote Link to comment Share on other sites More sharing options...
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