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ISO a Marinade for Grilled Chicken.....

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Commis Chef

Joined: 24 Jul 2007
Posts: 14

PostPosted: Wed Jul 25, 2007 8:42 pm    Post subject: ISO a Marinade for Grilled Chicken..... Reply with quote

Very Happy Quite a number of years ago, a chef friend of mine introduced me to a wonderful marinade for grilled chicken. It had orange juice, garlic, and I forget what else in the marinade! He had gotten the recipe from the school he went to to become a chef. I had the recipe, but for the life of me have not been able to find it anywhere. I've been looking for several years and still no luck. It was not a tomato based marinade. The main ingredient was the orange juice. Ring any bells for anyone? I've lost touch with this old friend and would LOVE to find that recipe again. It made the absolute BEST grilled chicken!! So moist and tender!!

Thanks for any help you may be able to offer!!!

Very Happy
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Chef de Cuisine

Joined: 17 Oct 2006
Posts: 263

PostPosted: Wed Jul 25, 2007 9:13 pm    Post subject: Reply with quote

I doubt that this is the marinade you're talking about, but this is something a little different I've used on chicken or duck from time to time. Think I got it off of a Food Network program way back when. It's more of a brine, really, but if you cut back on the salt and soak time, I'm sure it'd work fairly well as a marinade.

1/2 cup kosher salt
1 pint citrus juice (pineapple, orange, etc...)
1 handful black peppercorns
1 bunch fresh thyme
4-6 garlic cloves, smashed.

Mix all of the above ingredients in a large plastic container until salt is thoroughly dissolved. Place chicken pieces into the brine (or better yet, put the chicken pieces into a large zip-top bag, pour the brine over it, and seal the bag, pressing out air as you go). Make sure all the chicken is coated. Let brine for 2-3 hours.

Like I said, if you cut back on the amount of salt, you can probably cut back on the amount of time the chicken needs to be in the mixture. Hope this helps.
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