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Post your favorite wet marinades for poultry grilling

post #1 of 9
Thread Starter 

I decided to depart from my usual garlic, citrus, herb dry rub treatment and made a wet marinade with garlic powder, onion powder, cayenne, chipotle, cumin, coriander, tumeric, tiny bit of cinamon, salt, thyme, black pepper, olive oil and honey. I guess you could call it a "Southwest Curry", I suspect the color will pop nicely with the addition of tumeric. I've got two large chicken breasts with ribs marinading in the fridge to hit the grill a little later.

 

One of the best buffalo wings I ever had, had a citrus and honey profile that wasn't obvious but present enough to really just leave you floored. I thought it would be a fun thread to post up your favorite wet marinades for poultry (particularly grilled poultry)

post #2 of 9

This has been my go to marinade for 20 yrs.

Olive oil, garlic, cilantro, fresh lime juice, chili flakes, s&p, that's it. Simple good!

Marinate overnight for best results, works well for boneless skinless or bone in breast.

post #3 of 9
Thread Starter 

Personally I enjoy cilantro and citrus with poultry. Having the spices (garlic/chili) to round it out.. sounds great.
 

post #4 of 9

I don't do wet marinades for chicken because I like the flavor of the chicken itself just fine.  As long as it's not over cooked I'm happy.  I have found a mop that I really do enjoy, it is applied in the last couple of minutes of cooking on the grill and it's made from roasted garlic puree, lemon juice, olive oil, thyme and parsley.  It's very fresh and lemony.

"You are what you eat, so don't be fast, cheap, easy, or fake."

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"You are what you eat, so don't be fast, cheap, easy, or fake."

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post #5 of 9

The problem with marinades is (like with brining) - you have to dry the chicken really well or your skin won't crisp up. 

post #6 of 9
Thread Starter 
Quote:
Originally Posted by Mike9 View Post

The problem with marinades is (like with brining) - you have to dry the chicken really well or your skin won't crisp up. 

 

Challenge accepted! biggrin.gif One of my favorite approaches to cooking chicken leg quarters is slow heat with frequent spraying of an equal part lemon juice, vinegar, and worchestire. The skin always crisps up even with the constant moisture being applied. The key (in my opinion) is matching the heat/time on grill to adequately crisp up the outside without overcooking the meat. I'll be cooking the chicken a little later so I'll have to update with the results.

post #7 of 9
Quote:
Originally Posted by eastshores View Post

 

Challenge accepted! biggrin.gif One of my favorite approaches to cooking chicken leg quarters is slow heat with frequent spraying of an equal part lemon juice, vinegar, and worchestire. The skin always crisps up even with the constant moisture being applied. The key (in my opinion) is matching the heat/time on grill to adequately crisp up the outside without overcooking the meat. I'll be cooking the chicken a little later so I'll have to update with the results.

I do this with an entire chicken on the rotisserie. I baste it with the very same thing you do and the skin is amazing. I even move the wood fire more underneath the chicken for the last 10 minutes or so to crisp up those wings to a nice golden brown.

post #8 of 9

I'll have to remember that solution and try next time I grill . . . which is gonna be a while.

post #9 of 9

It seems that a little sprinke of sugar at the very ending of the roasted or grilled chicken helps a lot. Is that so?

Gebe Gott uns allen, uns Trinkern, einen so leichten und so schönen Tod! Joseph Roth.
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Gebe Gott uns allen, uns Trinkern, einen so leichten und so schönen Tod! Joseph Roth.
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