![]() ![]() In other words, it’s like my chicken fajitas recipe that’s ready on-the-go. ![]() This is essentially my fajita seasoning dry rub turned into a marinade, with all those classic Mexican flavors you love. And for veggies – both garlic ginger bok choy or steamed broccoli will round out this meal! Fajita Chicken Marinade How to serve: Slice the chicken into strips and serve over a bed of white rice. It’s rich, savory, and has hints of fresh ginger and green onion. Think of this as a simplified version of my teriyaki sauce (because I know not everyone has sake and mirin in their fridge). But it also makes a delicious addition (sliced or diced) to a salad tossed with a Dijon vinaigrette. How to serve: I love to eat slices of this chicken with a side of roasted veggies such as roasted Brussels sprouts or roasted broccoli. ![]() But instead of making a sauce (like in my honey mustard chicken wings), this sweet and punchy marinade is infused into the chicken, making each bite pretty darn irresistible. This classic flavor never fails when it comes to chicken. burrito bowls, tacos, or salads) alongside some cilantro lime rice, beans, guacamole, and pico de gallo. How to serve: This is perfect for when you need a quick Mexican fix (i.e. ![]() Taking inspiration from my cilantro lime chicken, this marinade is extra fresh and extra zesty! How to serve: Slice the chicken into strips with a side of roasted veggies from my Greek sheet pan chicken recipe. It’s loaded with fresh lemon juice, lots of herbs, and a punch of Dijon mustard. If you love bright and fresh Mediterranean flavors, you’ll fall head over heels for this one. To get started – grab a small mixing bowl, whisk, and let’s get into it. So if you’re marinating more than that, you can double the recipe. Note that these marinades are meant for 1 pound of chicken (which is about 2 to 3 chicken breasts). But it can give chicken a mushy texture when exposed for too long. The reason being is that marinades typically have an acidic ingredient to help tenderize the meat. Pro Tip: You want to marinate chicken between 2 to 24 hours, and never for more than a day. Let the marinating process begin! Let the chicken marinate in the refrigerator for at least 30 minutes and up to 8 hours (though you can go up to 24 hours).Seal the bag, then give it a good squish to make sure the chicken is fully coated. Then pour all of the marinade into the bag. Choose a chicken marinade flavor and place all ingredients (minus the chicken breast) into a medium bowl and whisk to combine. But if you choose to use a bowl, just make sure it’s big enough so that the chicken breasts are fully immersed in the marinade. I personally like to use Stasher Bags to save room in the freezer or fridge. How To Marinate Chickenīefore we start the marinade process, you have a choice of marinating the chicken breasts in a large bowl or large sealable bag. So if you need some fresh dinner ideas, keep reading for examples on how to pair each chicken flavor with side dishes and other ingredients. In addition to chicken breasts, these marinades can be used for chicken thighs (my favorite), or even chicken drumsticks, depending on what type of meal you’re prepping for the week. That’s especially important for when you’re cooking up chicken breasts – because we all know how easily they can dry out! They’re great for locking in your favorite flavors, tenderizing the meat, and keeping it ultra juicy as it cooks. While I’m all for dry rubs for a savory top coat (like my herb baked chicken or crispy baked chicken thighs), chicken marinades have their own benefits. From a bright Greek lemon marinade, to punchy honey mustard, and everything in between – here’s everything you need to know about making (and using) the best chicken marinades! Chicken Marinade – The Answer To An Easy, Flavorful Dinner Simply put, using a chicken marinade is one of the best ways to give your favorite protein some big flavor and maximum juiciness. ![]()
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