nd 5 for preferred grilling method.
FOR THE MARINADE METHOD (USE FOR DEEP MARINATION
make the chicken marinade - Add all ingredients except the chicken to a
n even thickness. Place chicken in large resealable plastic bag
PAYA CHICKEN MARINADE:
In a bowl, combine all ingredients for the marinade (except chicken).
Combine dressing and soy sauce in 8 inch square dish.
Add chicken and veggies and stir to coat.
Cover tighly and chill for 1 - 5 hours.
Grill over hot coals, basting 2-4 times with marinade to desired doneness.
For fajitas, slice into strips after done grilling.
Optional:
If you don't want to grill the veggies:
Reserve 1/4 cup marinade and don't add veggies to chicken marinade.
Instead saute them in the reserved marinade over medium-high heat until desired doneness.
For the chicken marinade, combine all ingredients in a
For chicken marinade: In a medium bowl, whisk together the lime juice, oil, honey, garlic, chili powder, and sea salt. Pour into a ziplock bag; add chicken. Shake the bag to coat. Chill 4 hours in refrigerator, turning occasionally.
Grill chicken on medium-high heat for 12 minutes (or until chicken is done).
For salsa: Toss all ingredients in a small bowl. Serve with grilled chicken.
Brown garlic, sesame seed and onion in oil.
Let cool.
Add salt and pepper, sugar and sauces.
Soak chicken overnight.
When you put chicken in sauce, put in one piece at a time.
When all pieces have been coated, pour remaining sauce over chicken.
Great for grilling!
You can double recipe for larger amount of marinade.
>chicken marinade, whisk all marinade ingredients except chicken breasts together in a bowl. Combine marinade
Place frozen chicken breasts in a zip-top freezer bag with your choice of marinade. Refrigerate for 12 to 48 hours, turning occasionally to distribute marinade.
Cut each chicken breast into 3 or 4 long strips.
Combine all other ingredients in a small bowl and whisk until combined.
Place chicken in ziploc bag(s) and add marinade. Marinate for at least one hour. (For camping, prepare up to this step at home and toss in the freezer.).
Thread chicken onto bamboo skewers.
Grill over medium to hot coals or fire until juices run clear.
Chicken Marinade: combine marinade recipe in a bowl or
rge (rinsed) chicken breasts.
Add Chef Merito Chicken Marinade, Marinador para
Combine olive oil, lime juice, sugar, spices, rum, and pepper.
Place chicken slices in a zippered plastic baggie and add marinade. Squeeze air out of the bag, zipper shut and massage marinade into the chicken.
Refrigerate for at least one hour.
Heat non-stick pan. Cook chicken on each side for 2 to 3 minutes.
If serving with vegetables: remove chicken from pan and keep warm in a 170 degree oven. Saute vegetables until desired consistency and then add chicken. Cook for 1 to 2 minutes longer. Serve over rice.
Make salsa first.
Combine all salsa ingredients except cilantro and refrigerate up to one day. Add cilantro just before serving.
Puree all ingredients for chicken marinade and put in plastic Ziploc bag with chicken. Marinade no more than 30 minutes. Grill and serve.
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Slice the chicken into bite-sized chunks,
For the chicken marinade:
In a mixing bowl, combine the chicken with the sesame
Combine all ingredients.
Pour over chicken and marinate for 4 hours.
Turn at least once in marinade.
Chicken may be broiled, baked or charcoal broiled.
Combine the ingredients in a zip lock bag. Add chicken and marinate for up to 3 days.
Note: The recipe originally was double the amount. You could make up the full recipe and add half to the chicken and half to a pork tenderloin and freeze for a later date.
mix all ingredients in bowl very well add chicken marinade for 6 to 10 hours enjoy.