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/ck/ - Food & Cooking

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19620245 No.19620245 [Reply] [Original]

Post the best marinade for this son' bitch.

>> No.19620253

bleach

>> No.19620271

Bourbon and honey

>> No.19620292

If yer gonna grill it, something with mayo works beautifully

>> No.19620298
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19620298

>>19620245

>> No.19620691

salad dressing and piss

>> No.19620694

>>19620298
we cant read that shit bro

>> No.19620707
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19620707

Maybe not the best, but what I do the most consistently.
I’ve been eating a couple of pounds of chicken breast every single day because I’m on a cut.
>chicken breast is BOGO
>this is BOGO
I like it because I can roast a few pieces as needed and it can marinate for up to four days, the balsamic isn’t acidic enough to tear up the chicken, just keeps marinating deeper.
Will continue monitoring this bread for other ideas. Spice up my life, homies.

>> No.19620936

>>19620707
Cooking board pls halp, I was genuinely expecting this thread to pop off with some suggestions.
I also rock Italian dressing but that has a max of 2-ish days because the marinade can tear things to shit, and there’s a citrus vinaigrette that does the same thing but is p tasty.
So what’s up?
>inb4 the best marinade is buying a mcchicken

>> No.19621018
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19621018

>>19620936
But I don't use marinades. How am I supposed to help?

>> No.19621032
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19621032

>> No.19621053

>>19620245
3 lbs chicken breat or thigh
2 freshly squeezed limes
1 tablespoon apple cider vinegar
2 tablespoons EVOO
2 tablespoon Garlic powder or fresh clove equivalent
1 tablespoon Onion powder or fresh equivalent
1 tablespoon oregano
2 teaspoon black pepper
1/2 tablespoon cumin
1/2 tablespoon paprika
1/2 tablespoon chipotle powder
2 teaspoon salt
1/2 cup water
put it all in a bag, massage it, toss it around. leave it for 4 hours at least. 12 for a really good flavor. grill that shit and chow down

>> No.19621208

>>19620245
For grilling
>Italian salad dressing
>Worcestershire
>Jamaican jerk paste
>olive oil
>Salt and dry mustard
Roasting
>Salt water brine in fridge overnight.

>> No.19621718

>>19621208
Jamaican Jerk totally fucks but I primarily use that for drumsticks (smoked on the grill).
Idk why but I feels like a waste on chicken breast.
I might be being a tard though, now that I think about it smoking a huge batch of jerk breast-meat sounds p good and would probably keep well.

>> No.19621723

>>19621718
*it feels like a waste

>> No.19621745

>>19620292
Mayo as opposed to olive oil? How long would you let that sit before cooking?

>> No.19621991

>>19621208
For brining, I tried a pickle juice brine for the first time a few weeks ago and it worked really well. Left it in for like six hours.

>> No.19622170
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19622170

>>19620694
Wang Shouyi is the brand. No I'm not a chink, I just buy stuff on yami or weee sometimes.

>> No.19622387

>>19621718
Bro, jerk grilled chicken breasts are great. You slice those up with some cooked peppers and onions with a little chili powder, and put that on a tortilla, you have a god-tier fajita.

>> No.19622391
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19622391

>>19622387
Forgot pic.

>> No.19622399

>>19621208
>>19621991
a neat little trick i learned is to save a big jar of pickles after you eat them, you can soak chicken in the pickle juice in the jar overnight for a quick and easy brine. ive been using the same jar of pickle juice to brine chicken for a few months now.

>> No.19623317
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19623317

>>19622399
>ive been using the same jar of pickle juice to brine chicken for a few months now.

>> No.19623335

redpill me on marinades. I have heard that unless you use an injector the only thing that actually gets inside the meat is salt and everything else just stays on the surface. should I just brine the meat and put all of the seasonings that would have gone in the marinade on as a dry rub?

>> No.19623360

>>19623335
I don't know man, have you checked out what seriouseats has to say? They're all about the like science

>> No.19623477

>>19623335
From my experience, marinades are great for grilling or broiling.

>> No.19624809

>>19623335
I assure you, leaving chicken in a bag of lemon juice and olive oil and tabasco sauce will not leave your chicken flavorless. Marinades DO work but you need something acidic to help break into the flesh. It's why almost all marinades (especially longer soaks) use acidic components.
That being said shorter term soaks are more for just fully coating the outside of the flesh and don't penetrate nearly as much. It all depends on your ingredients, technique and time spent.

>> No.19626000

What can't she do?

>> No.19626008
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19626008

>>19620245
This Thai stuff Phad Kapraow is really good, I just cant find it anymore.
.. #2 next

>> No.19626014
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19626014

>>19626008
#2... this Walkerswood Jamaican stuff is damn good too.

>> No.19626043

>>19620707
Fucking atrocious. Wouldn't feed that to my pigs. If you want a good marinade, go for lemon, garlic, thyme, oregano and high quality olive oil. Over night is best. Do chicken skewers over coal or in the oven.

>> No.19626047

>>19620707
Fucking disgusting. Throw that shit out and don’t post here until you’re old enough to drink alcoholic.

>> No.19626129

>>19620245
Just learn how to do pan sauces so you're not throwing money away

>> No.19627666

>>19626129
Tell me your ways.

>> No.19627856

>>19620694
chinese 13 spices

>> No.19627885

>>19626043
Could you elaborate on the amounts of ingredients anon?

>> No.19628004

>>19621745
Great question. I dunno. As long as possible, I reckon?
If you look up images of mayo marinade grilled chicken, you'll see how lovely it looks when it is cooked.
Olive oil sounds crummy. Mayo is just an option I guess

>> No.19628011
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19628011

>>19628004
Here's one picture of what it might look like.

>> No.19628048

>>19620707
Don't let anyone tell you otherwise. Balsamic vinegar as a chicken marinade is the best. I'll alternate between balsamic and Italian dressing when I'm cutting. It's just too easy.

>> No.19628061

>>19622399
Please change out your brine...

>> No.19628430

>>19620245
Greek yogurt
Lemon juice and zest
EVOO
Garlic
Za’atar
Paprika
Cumin
Onion powder
Oregano
The yogurt tenderizes and gives the meat a nice char

>> No.19629726

>>19628004
Might try this then but with spicy mayo. Tired of the olive oil situation.

>> No.19630790

Would maple syrup make an ok base for a marinade? Asking for myself.

>> No.19632924

>>19620245
greek salad dressing

>> No.19632934

>>19620245
buttermilk is king

>> No.19633759

I use whatever store brand Italian dressing, Onion powder, garlic powder, Italian seasoning and pepper. Pop it in a Ziploc then let it marinate about 3 days. Comes out delicious

>> No.19634276

>>19628004
>Olive oil sounds crummy
stupid nigger
Try it out. It's great for marinades.