A Tip and a Marinade
Hello fellow lovers of the written word. Today I wanted to share a tip, plus give you an easy quick marinade for grilled chicken. I live where it is already sinfully hot if you try to be outside in the middle of the day. We grill a lot in the summer. I don’t like getting the kitchen hot.
Frozen chicken submerged in a marinade = “kills two birds with one stone.”
Again, I buy in bulk, so I love those bags of frozen chicken tenders. A quick way for a busy cook to get food ready is to both thaw AND marinade at the same time. Here’s how I do it.
Place your frozen tenders in a plastic storage zip bag. Pour your marinade over them but don’t close the bag all the way. Slowly submerge the bag so that the water pushes out the air. Be careful not to let the open area get submerged . Once all the air is out of the bag of frozen chicken, zip the bag up all the way. Get everything under water. You will need to weigh it down. Make sure you use room temp water. Do not use hot water. That will partially cook your meat and not only ruin it, but you run the risk of food poisoning. My tenders thawed in a shallow bath in about 3 hours. (But if you use a bigger container with more water it will be faster.)
GS: Got it out with time to spare? Thaw in the refrigerator. (recommended)
Need it to thaw quicker? Change out the water every 30 min.
Need it to thaw even quicker? Set your water to barely a slow drizzle. Leave it running. Keep your container in the sink.
I hate microwave thawed meat. It tastes funny to me.
Remember, the longer the chicken soaks in the marinade, the deeper the flavor.
I absolutely would not judge you for using a store-bought marinade. My favorite quick pre-made one is a bottle of Italian dressing (GS: mine, too). No kidding here. It does great at marinating veggies as well as chicken.
Easy Orange Marinade
- 12 chicken tenders thawed or frozen (If frozen, allow thaw time)
- 2 tbsp (heaping) orange juice concentrate
- 1/4 cup olive oil
- 1/2 cup low sodium soy sauce
- 3/4 cup water
- pinch red paper flakes to taste ... more if you like it hot
- Pour over raw chicken tenders. My “grill-master” (aka my teen daughter) grilled them.
- This can also be poured over frozen chicken. Allow chicken to thaw in marinade.
Okay, y’all, I downloaded this recipe plugin to make it easier to print the recipes (‘cuz sometimes I want to print BookWormMom’s contributions and it was a pain before).
So what do you think?
Do you like the thumbnail pic in the recipe or would you prefer a larger picture that’s not in the printable portion? I, personally, don’t like pics on my recipes (takes too much printer ink), and it’s too much to live up to at times, but I’m not like other people, so I’m open to your preferences. 🙂
7 thoughts on “Recipe of the Month: A Tip and A Marinade”
I love that recipe card feature! Thank you (a heap)! I actually prefer pics because I am so visual, but it does eat a lot of printer ink.
I just printed it, and it gave me the option to not include the pic when I printed it!
thanks for letting me know. So if I leave the pic in, I, and others, have the option of not printing the pic. That’s so helpful. I’m glad you like the feature. I like it on other sites. 🙂
Looks delicious!! Going to go reach out some chicken right now!!
I’m doing the blush chicken (bashful chicken from last month) tonight. I’ll try this one later. I don’t have the orange juice concentrate yet. 🙂
You’re welcome. 🙂
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