Chicken Mariande

[kinobestew123]

Hi everyone,

so i've gone for it and thrown myself knees deep into the world of chicken marinating. I've used the following recipe:

* 500g/ 1lb of chicken breasts
* 1 1/2 cups of olive oil
* 3/4 cups of soy sauce
* 1/4 cup of Worcestershire sauce
* 2 tablespoons of dry mustard
* 2 teaspons of salt
* 1/2 cup of Jack Daniel’s whiskey
* 1 tablespoon of black pepper
* 1/2 cup of wine vinegar
* 1/3 cup of lemon juice
* 1 1/2 teaspoons of parsley
* 3 clove of minced garlic

It's the first recipe I found looking on the internet.

Firstly the pictures then (we all love pictures):

Secondly a couple of questions:

1) How long do you think I should leave it to marinate for?
2) Do you think this marinade would be suitable for sausages once i've finished doing the chicken or is that just silly?
3) The oil seems to separate from the other ingredients, is this going to be an issue?

 

[kinobestew123]

I think it might just be the pictures, I followed the recipe exactly but added a whole kilo of chicken (2 packs - 8 breasts) instead of just 500g. The recipe does say to add just shy of 4 cups of the various liquids.

I am new to this though so may have cocked it up along the way, hehe.

Edit: Just looked on the BBC website and even their marinades seem to use shed loads of liquid:

http://www.bbc.co.uk/food/recipes/tuscanstylemarinated_73191

Over 3.5l of liquid in that recipe, what gives?!

 

[kinobestew123]

I have definitely followed the recipe I posted in my OP - I've just had the measuring jug out, my "cup" came in at just below 300ml (150ml for the half amounts) so a bit too much. I've drained some of the marinade off. I do have a whole load of chicken in there though.

Thoughts on using the drained off stuff for 16x sausages?

At the end of the day it was great fun doing it anyway so don't care if i've wasted a few quid of ingredients. Most of the stuff is dirt cheap anyway.

Spamalot, calm down pal.

 

[kinobestew123]

Hi all again, i'm still alive!

Thanks for everyone's advice, think i've learned loads from messing around with it all.

Today I had a bbq with a few mates where I did all the cooking. I had left the chicken overnight in airtight sandwich bags with a tiny bit of the "marinade" I made in. This morning it looked iffy in the bags so I left it until last when everyone else had already eaten loads so they couldn't complain when it turned out gash.

I'll tell you what, it went down a storm somehow! Everyone wanted seconds and commented on the unusual taste it added.

I genuinely can't believe it and can't wait to give a REAL marinade a go.

 

[kinobestew123]

a marinade just needs to consist of three things: something sweet, something hot and something acidic. Generally, white vinegar (actual acetic acid, not the barley/malt whatever stuff that has a flavour), honey and chili peppers forms the base of my marinades. Then I pick and mix a little from other stuff like Worcestershire sauce, honey, garlic, ginger (very rarely, strong flavour), black pepper and other stuff depending on what I'm making.

Overnight in the fridge is great but about 4 hours is usually enough for a good marinade. Also, your marinade should be just coating the chicken and a few splashes around the breasts D) rather than a soup...

Hi everyone again

Today is going to be bbq - part 2 - the marinade strikes back.

Right then so i've got to come up with a marinade recipe that I will use. Bearing in mind that i've got stuff left over from last time.

Based on the above i've quoted what would peoples thoughts be on:

- bit of jack daniels
- bit of white wine vinegar
- bit of woucestershire sauce
- bit of black pepper
- bit of crushed fresh garlic
- bit of golden syrup (a friend told me this is the way forward)

All mixed together in sensible quantities?

Quick replies much appreciated before I go and make another royal fudge up.