6 EASY Chicken Marinades That ACTUALLY Taste Good
Video Overview & Insights
Here are 6 incredibly easy-to-make marinades that come together in 5 minutes or less. Watch the video for tips and see how you can use the cooked marinated chicken.
just discovered your channel. Some excellent work here.
Chapters:
0:00 - Greek Marinade
Best film this year. 10+ Oscar nominations incoming. Oscar for male lead this year will likely come down to Ryan Gosling, Tom Cruise or Sam Rockwell.
3:42 - BBQ Marinade
5:50 - Fajita Marinade
You had me at...marinadeSHONE
7:43 - Asian Marinade
9:28 - Balsamic Marinade
You say not to put olive oil and soy sauce together but online it says it will be okay...plus, I added soy sauce to my garlic and herb marinade and it made my chicken taste tender...which I'm sure the pre-made marinade had olive oil in it...
11:39 - Italian Marinade
13:07 - How to Pan Sear
Fajita one awesome.
13:28 - How to Grill
→ Recipe: PRINT THIS RECIPE:
Taste it, bag it, move it all around.😆 It's not only the 80s Italian seasoning bring us back in time. I've introduced your Perfectly Cooked Chicken Breast to my family, and we've been doing that for months, now I'll take it to the next level with these marinades👌
Greek Chicken: https://www.billyparisi.com/greek-chicken-marinade/
Balsamic Chicken: https://www.billyparisi.com/balsamic-chicken-marinade/
Paprika and oregano never goes wrong
Italian Chicken: https://www.billyparisi.com/italian-chicken-marinade/
Asian Chicken: https://www.billyparisi.com/asian-chicken-marinade/
I like these recipes! I’m planning on buying a meat marinade INJECTOR and I think these will still work.
Chicken Fajita: https://www.billyparisi.com/chicken-fajita-marinade/
BBQ Chicken: https://www.billyparisi.com/the-best-chicken-marinade-recipe/
chicken marinades look wonderful but that kitchen... omg 😍
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I tried all of these except the Asian style (only because I haven't gotten around to it yet). All work amazingly well. Great stuff and thank you!
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why is it that white ppl all do the same marinades always flavourless
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Late to the party, but I realy enjoyed the tips, especially the Robot Coup and Vita-mix tips and the dried vs fresh herbs.
→ Ingredients
Greek Chicken:
What the sugar does actually?
• juice of 2 lemons, about 6 tablespoons
• zest of 2 lemons
Love these!!! Was Vinegar added to the Greek marinade at all? If so, which kind? Or was it an alternative to using lemon?
• 8 finely grated garlic cloves
• ½ teaspoon smoked or sweet paprika
Im new to cooking. I wanted to brine my chicken breasts for the moisture. Does it make sense to marinade it after brining (I would ensure low or no sodium content in the marinade to compensate for the sodium in the brine).
• ½ peeled finely grated shallot
• 1 tablespoon of dry oregano
everytime i make the chicken with lemon, the lemon taste overpowers everything, what am i doing wrong?
• 6 finely minced sprigs fresh thyme, about 2 to 3 teaspoons minced
• ½ cup olive oil or neutral flavored oil
This video deserves more love…
• 1 ½ to 2 teaspoon of coarse salt
• ½ to ¾ teaspoon freshly ground pepper
I really do enjoy your videos! We are having meatloaf tonight but I think I will make a marinade to put on the vegetables and roast potatoes. Thanks for the inspiration.
• Up to 3 pounds of chicken – breast, thighs, drums, or wings
Balsamic Chicken:
Would sunflower seed oil be considered flavour neutral?
• 2 finely grated garlic cloves
• ½ peeled finely grated shallot
Chef Billy your recipes are good but please don't forget that there's over couple Billion Muslim Population who don't drink wine or eat pork.
Every time you're recommending something we call Haram Ingredient, do suggest alternatives. We'd appreciate it. Thanks
• ½ cup balsamic vinegar
• 1 teaspoon Dijon mustard
How long can chicken or other protein stay in the marinade bag in the fridge if you don’t end up using it in 24 hours? Will it get too potent after a certain time? Not urgent, just curious. Thank you! 🙏🏻 👩🏻🍳
• 3 tablespoons packed light brown sugar
• 2 tablespoons finely minced fresh basil
I just use Greek dressing. Girard's is best if you can find it, but kens is good too.
1. Trim chicken
2. Marinate for 3 days
3. Season with garlic salt and black pepper and grill on med high heat 4 minutes per side to brown them up nicely and keep them from drying out. Hot and fast is the key to keep them juicy.
• 1 tablespoon finely minced fresh rosemary
• ½ cup olive oil or neutral flavored oil
Does the other half of the peel add a lot of flavor?😏
• 1 ½ to 2 teaspoon of coarse salt
• ½ to ¾ teaspoon freshly ground pepper
I have never had much luck using wine in a marinade. It tends to dry out the meat for me; especially red wine with beef.
• Up to 3 pounds of chicken – breast, thighs, drums, or wings
Italian Chicken:
I'm fat
• 3 finely minced fresh basil leaves, about 1 tablespoon minced
• 6 to 8 finely minced fresh thyme leaves with tender stems, about 1 tablespoon minced
You really, REALLY love oregano 😂😂
• finely minced leaves of 1 rosemary sprig, about 1 tablespoon minced
• 2 teaspoons dry oregano
If you want a decent shortcut on any of the grating, grab garlic or ginger paste from the tubes. Way nicer for home cooking especially if you’re short on time.
• 4 finely grated garlic cloves
• ½ peeled finely grated shallot
The lime would almost eliminate the already low chance of botulism growing in the marinade especially since you would not leave the marinaded chicken on the counter at room temo
• zest of 1 lemon
• juice of 1 lemon, about 3 tablespoons
Why not sous vide and finish on grill?
• 2 tablespoons red wine vinegar
• ½ cup olive oil or neutral flavored oil
Chef Billy,
Beautiful Recipes I will be making these for sure!
I know this doesn't matter that much. BUT your diagram for using 1/3 of the dried herbs to fresh herbs is incorrect. It should be a quarter diagram. The diagram you showed means using 1/2 of the dry herbs to fresh herbs!
• 1 ½ to 2 teaspoon of coarse salt
• ½ to ¾ teaspoon freshly ground pepper
hi mr billy, is there any substitute for wine? because i dont drink alcohol. thanks again for the tips
• up to 3 pounds of chicken – breast, thighs, drums, or wings
Asian Chicken:
I made the Greek Marinade w/chicken thighs tonight - it was fantastic! New family fav-
thanks!!
• 4 finely grated garlic cloves
• 1 to 1 ½ peeled finely grated piece of fresh ginger
Appreciate no black rubber gloves and zero mentions of "kosher salt".
• ½ peeled finely grated shallot
• ¼ cup Soy sauce
The garlic won't cook, but the chicken will????? Must be missing something in life
• 2 tablespoons oyster sauce
• Juice of 1 orange, about 3 to 4 tablespoons
If you plan to freeze the chicken should you allow it to marinate in the fridge for a time first or put it directly into the freezer? The question being: how does freezing effect the marinade process?
• 1 tablespoon Shaoxing wine
• 2 tablespoons rice vinegar
thanks billy for the great marinades
• 3 tablespoons honey
• ¼ cup Neutral oil
These are all excellent
• ¼ cup Sesame oil
• 1 to 1 ½ teaspoon of coarse salt
Perfect for grilling!
• ½ to ¾ teaspoon freshly ground pepper
• Up to 3 pounds of chicken – breast, thighs, drums, or wings
Directly to my recipes playlist
Chicken Fajita:
• 2 teaspoons dry oregano
Tried the BBQ marinade last night, fantastic! Only marinated for about 2 1/2/ hours and it was delicious, can't wait to try with a longer marination time.
• 2 teaspoons chili powder
• ½ teaspoon ground coriander
Subscribed now. Great recipes for meal prep
• 2 teaspoons ground cumin
• 4 finely grated garlic cloves
these all look fabulous, thank you!
• ½ peeled finely grated shallot
• Zest of 2 limes
Try coors beer or whole milk. Works well for us.
• Juice of 3 limes, about 6 tablespoons
• 2 tablespoons of honey
Botulism from garlic? Who doesn't use fresh garlic uncooked daily?
• ½ cup Olive oil or neutral flavored oil
• 1 ½ to 2 teaspoon of coarse salt
Thank you Billy, looks like terrific marinades for different occasions. I hope to try them soon.
• ½ to ¾ teaspoon freshly ground pepper
• Up to 3 pounds of chicken – breast, thighs, drums, or wings
why you sound like rat in Ratatouille movie?
BBQ Chicken:
• 1 peeled and finely grated yellow onion
• 5 finely grated garlic cloves
• juice of 1 lemon, about 3 tablespoons
• 2 tablespoons Dijon mustard
• 2 tablespoons granulated sugar
• 1/3 cup soy sauce
• 1/3 cup white vinegar
• ½ cup white wine
• 2 tablespoons finely minced fresh thyme
• ½ cup neutral flavored oil
• 1 ½ to 2 teaspoon of coarse salt
• ½ to ¾ teaspoon freshly ground pepper
• Up to 3 pounds of chicken – breast, thighs, drums, or wings