Great chicken Marinade (Southwestern) - Tilted Forum Project Discussion Community

soccerchamp76 · 08-14-2005, 06:49 PM

The only disclaimer with this marinade is that I never measure anything and I usually vary on the amounts.
In a large plastic bag, combine the following ingredients *approximate amounts):

1 cup Extra virgin olive oil
2 tablespoons white vinegar
1/4 cup water
1 tablespoon Tabasco sauce

In a bowl combine the following spices:

Meat tenderizer (i.e. salt)
Dried onion powder
Dried crushed ancho chilis
Ground chipotle peppers
Ground cayenne pepper
Ground cumin
Crushed red peppers
Garlic powder
Ground black pepper

Combine the ingredients in the bowl together and then add to the plastic bag containing the oil. Mix together with your hand while the ingredients are in the bag. Now, add the chicken breasts and mix around for a bit.
Place in the fridge and let marinade for about a day, periodically turning the bag over. Then, grill!

shesus · 08-15-2005, 09:10 AM

Quote:

Originally Posted by soccerchamp76

The only disclaimer with this marinade is that I never measure anything and I usually vary on the amounts.

Isn't that the best way to cook?

I have one question, does the full flavor soak in? I have used marinades in the past with oil and it doesn't seem that the marinade gets completely soaked in. I will give it a try though. I usually use a southwestern rub for fajitas and quesidillas, but a marinade might work better.

Thanks.

soccerchamp76 · 08-15-2005, 12:44 PM

One thing I have used in the past with my marinades is the Flavor Injector. It is just a large syringe that you soak up marinade, juices, oil, etc and then you inject them into the heart of the meat. I usually marinade for a day while taking a fork and poking some holes in them.
What I am trying to ponder now is how to create a post-grill sauce that I can top the chicken with using essentially the same spices.

08-14-2005, 06:49 PM	#1 (permalink)
soccerchamp76 Go Cardinals Location: St. Louis/Cincinnati	Great chicken Marinade (Southwestern) The only disclaimer with this marinade is that I never measure anything and I usually vary on the amounts. In a large plastic bag, combine the following ingredients *approximate amounts): 1 cup Extra virgin olive oil 2 tablespoons white vinegar 1/4 cup water 1 tablespoon Tabasco sauce In a bowl combine the following spices: Meat tenderizer (i.e. salt) Dried onion powder Dried crushed ancho chilis Ground chipotle peppers Ground cayenne pepper Ground cumin Crushed red peppers Garlic powder Ground black pepper Combine the ingredients in the bowl together and then add to the plastic bag containing the oil. Mix together with your hand while the ingredients are in the bag. Now, add the chicken breasts and mix around for a bit. Place in the fridge and let marinade for about a day, periodically turning the bag over. Then, grill! __________________ Brian Griffin: Ah, if my memory serves me, this is the physics department. Chris Griffin: That would explain all the gravity.

08-15-2005, 12:44 PM	#3 (permalink)
soccerchamp76 Go Cardinals Location: St. Louis/Cincinnati	One thing I have used in the past with my marinades is the Flavor Injector. It is just a large syringe that you soak up marinade, juices, oil, etc and then you inject them into the heart of the meat. I usually marinade for a day while taking a fork and poking some holes in them. What I am trying to ponder now is how to create a post-grill sauce that I can top the chicken with using essentially the same spices. __________________ Brian Griffin: Ah, if my memory serves me, this is the physics department. Chris Griffin: That would explain all the gravity.