You might notice your chicken becoming dry and rubbery on the grill sometimes. The reason for this dryness is clearly the loss of moisture that takes place during the grilling process. Making your own poultry marinade will give you a succulent piece of delicious chicken.
During the marinating process, make sure that your poultry is cut into proper pieces so that the spices can reach every end of the meat. Chicken that is boneless or skinless can easily marinade in half an hour but chicken that retains its original structure may need six to eight hours for marinating.
With the following recipes, you can easily make yourself a scrumptious poultry meal at home.
Laden with flavors, this marinade will perform as an ideal source for tasty fajitas. There’s no limitation on meat preference so you can use any type of meat you want. Marinating will take only thirty minutes for fish, with poultry taking a bit longer and the beef coming in as last.
The preparation time for this marinade is fifteen minutes, leaving you with more than two cups of fajita marinade.
- Half a cup of canola oil
- One tablespoon of chili powder
- Five minced cloves of garlic
- A quarter cup lime juice
- Two tablespoons of Worcestershire sauce
- One small onion that’s finely chopped
- One twelve ounce beer
- One teaspoon of ground cumin
- One teaspoon of black pepper
- One teaspoon of hot sauce (pepper)
Using a container that’s airtight, carefully mix all the ingredients and store.
Pineapple is known for its sweetness and texture, which contains cider vinegar that penetrates through even the toughest of meats. Enhance the flavor of your regular chicken and pork cuts by coating them with pineapple vinegar. The preparation time for this marinade is as less as six minutes, leaving you with two cups of exotic marinade.
- One cup of crushed pineapple
- One teaspoon of ginger powder
- One third a cup of soy sauce
- One third cup of honey
- One quarter cup of cider vinegar
- One quarter teaspoon of ground cloves
- Two minced cloves of garlic
After mixing well all the ingredients, use the marinade as soon as possible or store away in a container that’s airtight for use within seven days of preparation.
Wine and Lemon Marinade
This zestful marinade works equally well on both chicken and fish. Prepared in seven minutes, this method will leave you with almost one cup of wine and lemon marinade.
- Two teaspoons of lemon rind
- Two tablespoons of freshly squeezed lemon juice
- Two cloves of minced garlic
- Two tablespoons of brown sugar
- One tablespoon of fresh rosemary
- One quarter cup of olive oil
- One tablespoon of fresh thyme
- One quarter cup of white wine
Carefully mix in all the ingredients in a bowl and use immediately. If you’re planning to use the marinade within two weeks of preparation, store it in the refrigerator using a container that’s airtight.