Three Marinades for Chicken Thighs – as seen on Cityline

Created by: Mairlyn Smith PHEc

Recipes from: Ultimate Foods for Ultimate Health and don’t forget the chocolate!

Each recipe needs:

14 oz. (400 g) boneless, skinless chicken breasts or thighs to serve four

Recipe #1

Grilled Herb Chicken

Marinade:

1 Tbs. (15 mL) canola oil

1/3 cup (75 mL) fresh lemon juice

2 cloves garlic, minced

¼ cup (60 mL) dried herbs; I use basil, oregano and rosemary

Recipe #2

Honey Mustard Chicken Your Honey will Love

Marinade

2 Tbsp (30 mL) Dijon mustard

2 Tbsp (30 mL) honey

2 Tbsp (30 mL) fresh lime juice

1 tsp (5 mL) canola oil

Recipe #3

Chicken Teriyaki

Marinade

2 Tbsp (30 mL) sodium reduced soy sauce

2 Tbsp (30 mL) rice vinegar

2 Tbsp (30 mL) brown sugar

2 tsp (10 mL) minced fresh ginger

1.      To make each recipe: Mix together the marinade ingredients in a large resealable plastic bag.

2.      Wash your hands. Add the chicken to the bag. Wash your hands again. Gently press the air out and seal the bag. Massage the bag to make sure the marinade is coating the chicken.

3.      Refrigerate for at least 12 hours or up to 24 hours or freeze for up to 3 months.

4.      For frozen version: remove the bag from the freezer the night before. If you forget, either place bag in a clean sink of cold water to thaw or thaw in the microwave. Then follow the next step.

5.      To cook: Preheat an indoor grill or outdoor barbecue to high. Remove the chicken from the fridge and let it sit at room temperature for 5 minutes.

6.      For the indoor grill: Put the chicken on the barbecue. Discard marinade. Wash your hands again. Grill the chicken, with the lid closed and turning the chicken often, until the chicken is no longer pink inside and a meat thermometer inserted into each piece of chicken registers 165° F (74° C), 15 to 20 minutes, depending on the thickness of the chicken.

7.      For the outdoor grill: Put the chicken on the barbecue. Discard marinade. Wash your hands again. Grill the chicken, turning the chicken often, until the chicken is no longer pink inside and a meat thermometer inserted into each piece of chicken registers 165° F (74° C), 15 to 20 minutes, depending on the thickness of the chicken.

8.      Remove the chicken from the grill and let it sit on a clean plate for 5 minutes before serving.

Posted in Recipes Recently Seen on TV
One comment on “Three Marinades for Chicken Thighs – as seen on Cityline
  1. Lisa says:

    Hi Mairlyn,

    Just read the recipe for chicken marinades, sounds great. I was really happy to see “wash your hands (again)” so many times. I think it’s crucial to stress the importance of washing hands after touching raw meat or the juices from them. So often I see chefs on tv just wipe their hands on a towel after cutting meat and going straight to the veggies (I hope those dishes don’t get served… but what a waste). It sends a bad and potentially dangerous message.

    Thanks again,
    Lisa

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