Homemade Chicken Marinades
- Prep 5 minutes
- Cook 10 minutes
- Total 15 minutes
Homemade Chicken Marinades is a chicken recipe on Avoteb. Plan on 15 minutes from start to plate. The amounts and the method are both on this page.
Ingredients
- 1/3 cup soy sauce (or tamari*)
- 1/3 cup rice wine vinegar
- 2 tablespoons honey
- 3 tablespoons peanut oil (or olive oil)
- 1 teaspoon sesame oil
- 1/2 teaspoon garlic powder
- 1/2 teaspoon ground ginger
- 3/4 cup chicken or vegetable stock
- 2 tablespoons enchilada seasoning
- 2 tablespoons avocado oil (or olive oil)
- 3/4 cup coconut milk
- 2 tablespoons olive oil
- 2 tablespoons tandoori seasoning
- 1/4 cup apple cider vinegar
- 1/4 cup dijon mustard
- 1/4 cup honey
- 1/4 cup olive oil
- 1 batch pesto
Method
Beat together the ingredients for (one) marinade in a small bowl until combined.
Mix marinade with chicken in a ziplock freezer bag, and toss until the chicken is evenly coated in the marinade. Carefully press out any extra air that might be in the bag, then seal. (You will need 1/2 cup marinade per 1 pound of chicken.)
If Using Immediately: Refrigerate the chicken pack(s) for anywhere from 30 minutes to up to 1 day.
If Freezing: Immediately move the chicken pack(s) to the freezer, and freeze for up to 3 months. Then when you're ready to cook the chicken, move the chicken pack back to the refrigerator for 24 hours, or until it has thawed completely. Or to speed up the process, you can submerge the sealed chicken pack in a bowl of cold water in the refrigerator until it has thawed completely.
When ready to cook, remove the chicken from the marinade, discard the remaining marinade, and cook however you prefer. (See recommendations below.)
