yosemite_ca

8 Chicken Marinade Recipes 🔥🔥



1. Asian Honey Marinade

• Ingredients:
• 1/4 cup soy sauce
• 1/4 cup honey
• 2 tablespoons rice vinegar
• 2 cloves garlic, minced
• 1 teaspoon grated ginger
• 1 tablespoon sesame oil
• Instructions:
• Combine all ingredients in a bowl. Marinate chicken for 1-4 hours for a sweet, savory, and umami flavor.

2. Jalapeno Garlic Marinade

• Ingredients:
• 1/4 cup olive oil
• 2 jalapenos, seeded and finely chopped
• 4 cloves garlic, minced
• Juice of 1 lime
• 1 tablespoon honey
• Salt and pepper, to taste
• Instructions:
• Mix ingredients well. Marinate chicken for 2-4 hours for a spicy and garlicky kick.

3. Italian Marinade

• Ingredients:
• 1/4 cup olive oil
• 1/4 cup red wine vinegar
• 1 tablespoon Italian seasoning
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• Salt and pepper, to taste
• Instructions:
• Combine and marinate chicken for 30 minutes to 2 hours. Expect a classic, zesty Italian flavor.

4. Fajita Marinade

• Ingredients:
• 1/4 cup olive oil
• Juice of 2 limes
• 1 tablespoon chili powder
• 1 teaspoon cumin
• 1/2 teaspoon paprika
• 1/2 teaspoon cayenne pepper (optional)
• 2 cloves garlic, minced
• Instructions:
• Whisk ingredients together. Marinate chicken for 1-3 hours to get the vibrant, tangy, and spiced fajita flavor.

5. Honey Mustard Marinade

• Ingredients:
• 1/4 cup Dijon mustard
• 1/4 cup honey
• 2 tablespoons apple cider vinegar
• 1/4 cup olive oil
• Salt and pepper, to taste
• Instructions:
• Mix all ingredients. Marinate chicken for 1-2 hours. The result is sweet, tangy, and creamy.

6. Nashville Hot Marinade

• Ingredients:
• 1/2 cup buttermilk
• 1/4 cup hot sauce
• 1 tablespoon paprika
• 1 tablespoon brown sugar
• 1/2 teaspoon cayenne pepper (adjust to taste)
• 1 teaspoon garlic powder
• Instructions:
• Combine ingredients, and marinate chicken for at least 1 hour. Expect spicy, smoky, and slightly sweet notes.

7. Teriyaki Marinade

• Ingredients:
• 1/3 cup soy sauce
• 1/4 cup brown sugar
• 2 tablespoons mirin (optional)
• 1 teaspoon grated ginger
• 2 cloves garlic, minced
• 1/4 cup water
• Instructions:
• Mix until sugar dissolves. Marinate chicken for 1-4 hours for a traditional, sweet-savory glaze.

8. Cilantro Lime Marinade

• Ingredients:
• 1/4 cup olive oil
• Juice of 2 limes
• 1/4 cup fresh cilantro, finely chopped
• 2 cloves garlic, minced
• 1 teaspoon cumin
• Salt and pepper, to taste
• Instructions:
• Blend all ingredients. Marinate chicken for 30 minutes to 2 hours for a bright, zesty, and herbaceous flavor.

These marinades will elevate your chicken dishes, adding variety and bursts of flavor to your meals!

Gyudon (Japanese Beef & Rice Bowl)


Ingredients

1 tbsp cooking oil
1 medium yellow onion, thinly sliced
350 g thinly sliced beef
1 tsp sugar
1 tbsp mirin
1 tbsp light soy sauce
1/2 cup dashi stock (125ml) 125 ml + 1/2 tsp dashi stock powder
Cooked rice
Toppings

1/2 stalk chopped spring onion
2 Egg
1 tsp toasted sesame seeds

INSTRUCTIONS

Slice onion thinly. Mix dashi by mixing dashi stock powder with hot water to dissolve it.
Heat pan with oil. Add onions and cook for about 7 minutes till softened.

Add in thinly sliced beef and sugar. Cook till beef is slightly browned but not fully cooked.

Add mirin, soy sauce and dashi stock. Bring to simmer and cook for about 10 minutes to reduce the stock into a thin sauce. Taste for seasoning, add a little more soy sauce if needed.

Meanwhile, heat another saucepan with oil. Cook eggs sunny-side up. The yolks should still be runny.

When beef is done simmering, divide the rice among 2 bowls. Top up with beef and egg. Garnish with chopped scallions and toasted sesame seed.

Ingredients

6 flour tortillas,
VEGETABLES
2 green bell peppers, sliced
1 red bell pepper, sliced
1 yellow bell pepper, sliced
1 medium-sized yellow or red onion, sliced
1 Tablespoon oil

FAJITA SEASONING
2 tsp chili powder
1 tsp paprika
1/2 tsp (each) garlic powder, onion powder, salt, black pepper
pinch of cayenne

BLACK BEANS
1 14 oz. can black beans you can do with the juices or rinse and drain them and add several tablespoons of water
1/2 teaspoon garlic powder


Toss peppers and onions in olive oil and fajita season. Site for 10 minutes. Add black beans, salt, and garlic powder for 5-10 minutes until thickens and slightly reduces.
Before serving, taste black beans and adjust flavor with salt to taste until just right.
When peppers are cook assemble fajitas – tortilla, black beans, peppers & onions. Add guacamole & lime juice and enjoy!

Ingredients

▢ 10 oz baby spinach
▢ 1 cup sliced mini cucumbers
▢ ⅔ cup crumbled goat cheese
▢ ½ cup sliced red onions
▢ ½ cup dried cranberries
▢ ½ cup raw walnuts
▢ 1 avocado, sliced
▢ fresh cracked pepper, for serving
▢ Creamy Balsamic Dressing
▢ ¼ cup balsamic vinegar
▢ ¼ cup olive oil
▢ ¼ cup full fat Greek yogurt
▢ 1 teaspoon dijon mustard
▢ 1 teaspoon honey
▢ ½ teaspoon garlic powder
▢ ½ teaspoon salt
▢ ½ teaspoon pepper

Instructions

Toast walnuts: Add walnuts to a small skillet over medium heat to toast. Let cook, tossing frequently for 3-5 minutes until fragrant and starting to brown. Remove from pan and let cool.

Make dressing: Prepare dressing by whisking together all ingredients in a small bowl until fully combined and creamy. You can also blend everything together in a blender or with an immersion blender.

Prep salad: Prepare salad by adding spinach to a large bowl, top with cucumbers, goat cheese, onions, cranberries, toasted walnuts and sliced avocado. Top with fresh cracked pepper.

Serve: Drizzle dressing over salad, toss and serve. Once tossed in the dressing the salad doesn’t look as pretty so another option is to plate the salad and serve with dressing on the side so everyone can add their own dressing.

2 small eggplants, each 6 inches long
4 tbsp olive oil, divided
1 large zucchini, coarsely chopped
1 large orange bell pepper, coarsely chopped
2 ribs celery, coarsely chopped
½ cup red onions, roughly chopped
1 ½ cups button mushrooms, sliced
1 large tomato, roughly chopped
2 slices of bacon, cooked crisp
1 cup grated mozzarella cheese
1 tbsp chopped fresh basil
2 tbsp grated Parmesan cheese

First, preheat the oven to 350 degrees Fahrenheit. Then, cut the eggplants in half and prepare them for the oven.


Coat each piece of eggplant with olive oil on a baking tray and pop it into the oven for 20 minutes.

Then, prep the stuffing. Coarsely chop the zucchini, orange bell pepper, and celery into ¾-inch cubes.
Roughly chop the red onion, slice the button mushrooms, and chop the tomato. Finely chop the bacon and basil, and dice the mozzarella cheese.

Put the zucchini, bell pepper, celery, red onions, and mushrooms into a skillet on a burner set to medium-heat.

Add the bacon, mozzarella cheese, and basil into the chilled mixture.

Now, remove the eggplants' flesh and chop it up before adding it to the vegetable mixture.

Once you've spooned the mixture into the eggplant shells, take a bite or broil the eggplants in the oven to get a cheese crust on top

½ cup hummus

2 tablespoons olive oil

2 tablespoons chopped parsley

2 tablespoons chopped fresh cilantro

1 tablespoon water, or more as needed

1 tablespoon rice wine vinegar

1 clove garlic, minced

salt and ground black pepper to taste


Directions

Whisk hummus, olive oil, parsley, cilantro, water, vinegar, and garlic together in a small bowl. Season dressing with salt and pepper. Add a few more drops of water if dressing is too thick

Ingredients

2 tbsp olive oil
4 zucchini small
1-2 grilled red peppers
5-6 cherry tomatoes
1/2 cup marinated mushrooms
1 clove garlic, crushed
5-6 leaves basil fresh or 1 tsp dried
1 tbsp balsamic vinegar
salt and pepper to taste

Instructions

Slice the zucchini ¼ inch thick , sprinkle them with salt and pan fry them in olive oil on medium heat for 2-3 minutes on each side until golden.

Remove the zucchini from the pan and put them in the salad bowl, squeeze 1 garlic clove directly over the zucchini and tear a few basil leaves into the salad bowl to allow warm zucchini absorb the flavours.

Slice grilled peppers and tomatoes and add them to the bowl.
Mix in the mushrooms, drizzle a tablespoon of balsamic vinegar.

Serve with balsamic grilled chicken.