Drunken Chicken Marinade
Hi, it's been a very long time since the last time I posted to r.f.r, but I couldn't resist sending this when I saw the drunken chicken thread, This is a relatively new favorite of mine I created - I like it best for hickory or mesquite grilled chicken - but I think it works well for beef too...
- Ready In:
- 1hr 55mins
- 1 -2 ounce sage (or to taste)
- 1 -2 ounce coarse black pepper (or to taste)
- 1 -3 cup hard apple cider (to "break down" the chicken)
- 3 ounces soy sauce or 3 ounces maggi seasoning sauce (the Maggi sauce is saltier than soy)
- Optional add-ins: garlic - I use powdered for the intensity- but crushed cloves of garlic will also be good...
- splash of cayenne pepper sauce Rotel chiles and tomatoes A-1 sweet and tangy sauce Sriracha (or any flavor Vietnamese-style) chili sauce Substitution: Vodka or honey mead for Cider...
- ---- Combine all ingredients and pour over meat to be marinated.
- The estimated amount above marinates about 2 1/2 to 3 lbs of chicken.
- Marinate in tightly sealed dish at minimum for about 1 1/2 hours (for mild intoxication;) I marinated overnight and had wonderful results.
- I hope you enjoy it
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I used 2 bottles of Angry Orchard Crisp Apple Cider, 2/3 cup Soy Sauce, 4 Tbsps Olive oil, 6 pressed Garlic Cloves, Freshly Ground Pepper, and 1 bottle (0.37 ounces) of Dried Tarragon for the Marinade and Marinated 12 Chicken Thighs in a 2-Gallon-sized Ziploc Bag Overnight. The Next Day when ready to Cook, I cut up 4-6 Granny Smith Apples into 8-12 Slices each and also cut Narrow Celery Stalks into 4-inch Sticks. I placed the Apple and Celery in 3 Rows on the Bottom of an X-Large Aluminum Roasting Pan, Alternating the Apple Slices and Celery Sticks. I Spooned some of the Marinade over the Apples and Celery so they would Absorb the Flavor of the Marinade while Cooking. Taking the Chicken Thighs out of the Ziploc bag, and making sure that each Chicken Thigh Retained some of the Tarragon from the Marinade, I arranged the Thighs in 3 Rows on Top of the 3 Rows of Apples and Celery. I Roasted the Chicken, Apples, and Celery in the Oven at 400 degrees until the Skins of the Chicken Thighs were Brown and Crispy--Approximately 40-45 minutes. While the Chicken was Cooking, I Poured the Remaining Marinade from the Ziploc Bag into a Small Sauce Pan and Boiling it, I Reduced it By Half. Before Serving the Chicken, I Poured the Reduction over the Chicken Thighs. Yummy!Reply
Well, I have to confess that I know a great marinade when I see one.... and I also have to confess that I messed with it more than a bit -- I have some basics that I like to incorporate into chicken/shrimp marinades. The resulting hybrid recipe (for split chicken breasts cooked over an open apple-wood fire) was the absolute best grilled chicken, ever... anywhere. My guests were awestruck. Here's my modified ingredients: 2 dried red smoked chilies; 3 cloves fresh garlic; 3 oz. A-1 Sauce; 2 Tbsp. Fresh Rosemary (instead of sage); 2 Tbsp. cracked black pepper; 1 cup vodka; 1 1/2 c. apple juice; 1/2 c. lemon juice (bottled); 3 Tbsp. regular Olive oil; 3 oz. Maggi Seasoning sauce. I liquefied all the ingredients in my food processor and marinated for 4 hours, grilled the stuff over the open fire/coals and, WOW! I entered this one into my "Secret Recipe Book" last night at about midnite or so. And all I can say is, "THANK YOU, TRACEY!" (My guests offer their highest regards too!)1Reply