Meet your best friend, Marinening


Have you thought about the concept of soaking? I mean really belief around it?

Consider the fact that you can throw a bunch of ingredients together in a bowl or bag—sort of even Simply If you like it – add chicken, meat, beans, whatever; And magically, as you go about your day (or even while you sleep!), whatever you soak in this marinade just gets better and better. You don’t exactly do any work, however, and your dinner gets fluffier, more flavorful, and more ready to cook. I’m sorry, but this is awesome.

Barbecue chicken gets a bad rap for drying it on the grates. butWith a little help from this marinade, it can be the perfect thing about barbecue. Here’s how:

Marinated and grilled chicken

Step 1: Choose your marinade (see below). Then, in a medium bowl, whisk or mix all of the ingredients together. Add it to a Ziploc bag, along with the chicken (either thighs or breasts that have been pounded to thickness, or cut in half horizontally). Marinate for a minimum of 8 hours or up to 24, flipping and refrigerating a few times if you can.

Step two: grilling. When you’re ready to cook, heat your grill to medium-high, and brush with a little olive oil. Allow any excess seasoning to drip off the chicken before placing it on the grill. Depending on thickness, broil chops about 5-6 minutes (slightly longer for thighs), flipping halfway through, until chicken is firm but not hard to the touch.

Marinade 1: lemon and herbs
This is my back pocket marinade because I always have what I need to make it. The secret is the mayonnaise, which works to lock in the moisture of the chicken.

2 tablespoons of mayonnaise
1/4 cup of olive oil
a squeeze of honey (not too much)
2 tablespoons of Dijon mustard
Kosher salt and freshly ground black pepper
2 garlic cloves, peeled and halved
Juice of half a lemon
fresh rosemary, thyme, or torn basil leaves (or kombu)

Marinade 2: Vietnamese-style marinade
I made the traditional Andrea Nguyen way Shake the beef recipe (from Vietnamese any day) Too many times to count, mostly because the marinade is so delicious—sweet, salty, and funky. Lucky for us, these same ingredients work for chicken, too. This is my slight adaptation.

1 1/2 tablespoons of oyster sauce
2 teaspoons of soy sauce
A pinch of sugar
1 1/2 teaspoons fish sauce
Freshly ground black pepper
2 crushed garlic cloves
Dash of sesame oil
1/4 cup neutral oil

Marinade 3: Yogurt-Herby Dressing
The difference with this is that you need to process all of the ingredients in a blender, then leave about 1/4 cup of the marinade (before adding the chicken), so you can use it as a dip to serve later. (Just store it in the fridge.) Feel free to play with the spices—I like garam masala, but sometimes substitute it with curry powder or loads of freshly ground black pepper. The key here is the yogurt, which breaks down the chicken and gives it an excellent taste.

2 cups full fat yogurt
1 cup coarsely chopped fresh coriander leaves and stems
1/2 large onion (coarsely chopped)
1/3 cup of olive oil
4 garlic cloves (peeled), coarsely chopped
Juice from one lemon
1 tablespoon of garam masala
2-inch piece fresh ginger (peeled and chopped) kosher salt and freshly ground black pepper

What are your favorite soaks? Share please.

note Our favorite summer mealAnd A quick dessert to serve to any party.

(Images courtesy of CWP, LLC/Stocksy.)


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