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Sep 7, 2012

Friday Favorites: Marinades

At the beginning of the summer I came up with a list of five summer cooking goals. One of my goals was to experiment with marinades. Unfortunately, we didn't do a whole lot of outdoor grilling this summer (hello, scorching heat), but I did manage to whip up some yummy indoor chicken using three of my favorite marinades from around the Internet. I consider these tried and true marinades because all of the members of my family enjoy them.

Just a little behind the scenes: I typically buy boneless, skinless chicken breasts in bulk. The easiest way to handle that situation is to prep all the chicken right when it enters the house (or soon thereafter). I usually cut the chicken into strips, divide it into three portions, and then pour one of these prepared marinades over each portion. If we're eating the chicken during the week, I'll keep it in the fridge. If not, it can be frozen in the marinade to be used at a later date.



Here are the thirteen ingredients that make up these three marinades: olive oil, soy sauce, scallions, garlic, lemon juice, red pepper flakes, ground cumin, curry powder, ground ginger, oregano, salt, pepper, and brown sugar.



It pays to keep these ingredients on hand.

And now for the recipes...

Marinade No. 1: Fajita Marinade
(adapted from No Biggie blog)

Ingredients:

1/2 cup olive oil
1/3 cup soy sauce
4 scallions, chopped
2 large garlic cloves
1/4 cup lemon juice
1/2 teaspoon red pepper flakes
1/2 teaspoon ground cumin
3 tablespoons brown sugar
1 pound boneless, skinless chicken breast, cut into pieces

Instructions: Put first eight ingredients in a blender and puree. Place chicken in a seal-able container or zip top bag. Pour marinade over chicken and allow to marinate at least one hour in the refrigerator. Prepare chicken in a skillet over medium-high heat, stirring and turning the chicken until it is cooked through (about 7-10 minutes).

We eat this chicken with sauteed onions and peppers in a warm flour tortilla.

Marinade No. 2: Asian Marinade
(adapted from Our Best Bites)

Ingredients:

1/4 cup brown sugar
1/4 cup soy sauce
2 tablespoons lemon juice
1/4 teaspoon curry powder
3-4 garlic cloves
1/2 teaspoon ground ginger
1 pound boneless, skinless chicken breast, cut into pieces

Instructions: Put first six ingredients in a blender and mix well. Place chicken in a seal-able container or zip top bag. Pour marinade over chicken and allow to marinate at least one hour in the refrigerator. Prepare chicken in a skillet over medium-high heat, stirring and turning the chicken until it is cooked through (about 7-10 minutes).

We eat this chicken served with sauteed mushrooms, steamed broccoli, and side of easy fried rice.

Marinade No. 3: Lemon & Garlic Marinade
(original recipe at Mel's Kitchen Cafe)

Ingredients:

Juice of 1 lemon, approximately 3 tablespoons
3 tablespoons olive oil
2 garlic cloves
1 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon dried oregano
1 pound boneless, skinless chicken breasts, cut into pieces

Instructions: Put first six ingredients in a blender and mix well. Place chicken in a seal-able container or zip top bag. Pour marinade over chicken and allow to marinate at least one hour in the refrigerator. Prepare chicken in a skillet over medium-high heat, stirring and turning the chicken until it is cooked through (about 7-10 minutes).

We eat this chicken in salads and wraps.

Do you have a favorite marinade? I'm dying to know!

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