Good marinades????????

[d3track]

I have found that marinading chicken helps to keep it from drying out as much. I try to cook for 3-4 days at a time so I run into it alot. Anyone have any good marinades, I'm starting to get sick of my teryaki one.

Thanks

d3

 

[matto18]

i marinate my chicken in my own spooge. it keeps the chicken moist and helps it go down smooth. look out for belch bubbles though...

 

[Scarlett33]

Have you ever tried Italian dressing as a marinade? It tastes pretty good.

 

[d3track]

thanx scarlet

matto- i think i'll pass on your spooge marinade

 

[Zebo]

This is one of my favorties.....

Lemon Parsley-Dill Marinade


Ingredients
1/3 cup extra virgin olive oil
2 tablespoons dry vermouth
1 tablespoon minced garlic
2 tablespoons lemon pulp, all membrane and skin discarded
2 tablespoons sliced, fresh chives or green onions
2 tablespoons fresh, minced Italian parsley
2 tablespoons fresh, minced dill
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper



Cooking Instructions
1. Combine all marinade ingredients in the bowl of a food processor and process briefly until thoroughly combined and well minced. Or, all ingredients may be minced very fine by hand and wisked together.

2. Refrigerate.



Nutrition Facts:

Serving Size 2 tablespoons

Amount Per Serving
Calories 89
Total Fat 9 g
Saturated Fat 1 g
Cholesterol 0 mg
Sodium 259 mg
Total Carbohydrate 1 g
Dietary Fiber 0 g
Protein 0 g
Percent Calories from Fat 92%
Percent Calories from Protein 1%
Percent Calories from Carbohydrate 4%

 

[matto18]

karma to you zebo... i'll have to try that. looks great!

 

[Zebo]

I have a few more if you guys are interested.....

 

[Zebo]

For fish....

Moroccan Marinade

(Best with strong-flavored, fatty fish. )

1-1 1/4 pounds fillets mackerel, skipjack tuna or sea bass
1/2 cup fresh lemon juice
2 cloves garlic, peeled and crushed
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon freshly grated nutmeg or 1/4 teaspoon ground nutmeg

Combine all ingredients in a glass baking dish just large enough to hold the fish in a single layer. Place the fish in the dish, turning to thoroughly coat. Cover with plastic wrap and refrigerate for 30-60 minutes, but no longer; if left in for more than 60 minutes, the fish will begin to break down. Turn the fish over 2 or 3 times. Remove the fish from the marinade and put it on the grill. Use a hinged grill basket with long handles to prevent fillets from falling apart when you flip them over. The basket can be placed directly on the grill.

 

[Zebo]

This one rocks.....

VEGETABLES THAI MARINADE

(This thai marinade provides an accent of Asian flavor without excessive sodium)


1 c. sliced yellow, crookneck squash
1 sm. red bell pepper, cut into slivers
1 med. carrot, thinly sliced
2 c. cauliflower florets


THAI MARINADE:
1/3 c. rice vinegar
1/3 c. water
2 tsp. low sodium soy sauce
2 cloves garlic, finely minced
1 tbsp. fresh ginger, finely minced
2 tbsp. unsweetened, frozen orange juice concentrate
1/4 tsp. Tabasco, optional

Mix together all of the ingredients for the marinade. It can be stored in the refrigerator for one week. In a saucepan, simmer vegetables with the marinade for 4 minutes. Can be served immediately, but will have a richer flavor if allowed to marinate for 1 hour. Reheat or serve at room temperature

 

[fatbg]

Here is a marinade I use for chicken and salomon:
1/2 cup low sodium soy sauce
1/3 cup rice vinegar
1 tbs hoising sauce
1/2 tbs hot chili sauce
minced garlic (as much as you like)
minced fresh ginger(as much as you like)
chopped cilantro 2-3 tbs
Mix everything together and marinate chicken or fish for an hour or longer.