At the Drummond ranch, chicken for supper is almost always a hit, but this chicken that has been grilled after being dipped in a flavorful marinade for only a few minutes takes the cake! Marinade recipes need a little bit more time, but the tasty end product is well worth the effort, especially when the recipe is as simple as this one. Simply taking one mouthful will demonstrate how this recipe takes ordinary chicken and elevates it to the level of one of the very finest for grilling.
The grilled chicken is the highlight of potlucks, cookouts, and even simple weekday dinners since it can be served alongside all of the finest barbecue sides, such as macaroni salad and baked beans, which are Ree’s all-time favourite side dish. If you have any chicken left over, shred it as a simple (but tasty!) addition to salads or casseroles.
Learning how to marinade chicken properly in the first place is the first step toward mastering the art of preparing the tastiest grilled chicken. Before it is cooked, the chicken is given additional flavour via a marinade, which also helps to ensure that the chicken does not get dry during the cooking process. To marinate chicken like a master, follow the steps listed below!
What are the Elements that Make up a Flavorful Marinade?
An excellent marinade for grilled chicken should incorporate all the characteristics you want to find in the completed meal, including a little amount of fat, a dash of salt, something sweet, and a little bit of sharpness. This is everything you will need to get started:
Olive oil is high in fat but has its own fruity, buttery, and herbaceous aromas that complement chicken marinades quite well.
We like to use soy sauce as a “seasoning” rather than salt. In addition to bringing out the salty, it has a touch of sweetness and a robust umami flavour.
The use of brown sugar in the marinade not only counteracts the saltiness that comes from the soy sauce and the acidity that comes from the lemon juice, but it also imparts a flavour slightly reminiscent of caramelized chicken. You may also use honey or molasses as an alternative.
Lemon juice and Dijon mustard both contribute brightness to the marinade by acting as flavour enhancers by providing the acidity that the marinade requires. In addition, the colourful element brought by the fresh herbs guarantees that the chicken will never be dull!
What are Some ways that I may Personalize this Marinade?
This marinade may easily be adapted to use any ingredients you have on hand in the cupboard. Feel free to use a neutral oil, such as canola or vegetable oil, for the recipe’s oil component. Is there no soy sauce? You might want to try Worcestershire sauce. Try substituting lime juice for lemon juice or adding an equivalent amount of your preferred vinegar, such as white wine vinegar or apple cider vinegar, instead of the lemon juice. You are also free to substitute the herbs for those of your choosing. It would be excellent if you used rosemary, oregano, or parsley.
Which Parts of the Bird are Ideal for Grilling?
You can grill just about any piece of chicken, but chicken with the skin and bone still attached yields the best flavour. Although boneless, skinless chicken breasts can undoubtedly be grilled, they risk getting too dry. However, bone-in, skin-on chicken pieces, such as drumsticks, thighs, and leg quarters, are more resistant to high heat and maintain their juiciness and complete taste even after being cooked. This is because the bone and skin of the bird insulate the flesh from the heat.
What is the Least Complicated Method for Marinating Chicken?
To marinate chicken, all you need, besides the ingredients, is a gallon-sized bag that zips closed. This procedure makes cleaning up a breeze; you toss out the bag after you are done. You won’t have to be concerned about yucky bacteria if you do it this way. Before you put the bag in the refrigerator, line the bottom of a casserole dish or any other dish with sides with paper towels to catch any potential spills. When you are through using the marinade, place the discarded bag in the trash after first making sure that it is well sealed, and then go to the grill. When you are ready to cook the chicken on the grill, make sure to dry it off well before doing so to avoid any flare-ups.
Before Grilling Chicken, How Long should it be Marinated in the Sauce?
If you’re short on time, you can marinate chicken for only 30 minutes, but if you have more flexibility in your schedule, you can marinate the chicken for up to 4 hours to pack it full of flavour. Marinating for over 12 hours will hurt the meat’s texture, so only marinade for a short time.
How should Grill Grates Ideally be Oiled Before Use?
There are a few different approaches to oiling hot grill grates, but one of the most straightforward methods is to use an old kitchen towel. Fold the towel into a square, then drizzle some oil onto one side. It is recommended that you use an oil with a high smoke point, such as canola or vegetable oil. After that, take the cloth with your tongs, and use it to scrub the grate of your grill. Before you begin, check to see that the grates of your grill have been cleaned.
During the Grilling Process, May I Baste the Chicken with the Marinade?
Avoid using any marinade that has come into touch with raw chicken at all costs; this will keep you safest. The flames from the grill might destroy any germs, but this cannot be guaranteed to be the case. If you wish to baste the chicken, put aside some of the marinades before adding the chicken to the dish. Alternatively, you can double the amount of marinade called for in the recipe and set part of it aside for basting.
Should I Use a Marinade to Prepare the Meat?
You can grill the chicken without using a marinade, but if you want your chicken to have a lot of flavours and stay juicy, you should use a marinade. A marinade may work in as little as 30 minutes. Putting up a marinade is so simple that you can even do it in advance by creating it in a mason jar and storing it in the refrigerator for up to four days in advance. Put it away in the fridge at the beginning of the week so you may use it as a marinade for grilled chicken throughout the weekend.
IN REGARDS TO THE MARINADE:
- 1/2 c. extra-virgin olive oil
- 1/4 c. soy sauce
- Three cloves of garlic diced up.
- One tablespoon of dark brown sugar
- 2 tbsp. lemon juice
- 1 tbsp. Dijon mustard
- One teaspoon of finely chopped fresh thyme leaves
- 1 tsp. kosher salt
- 1/2 milligram of black pepper, ground
FOR THE CHICKEN THAT WAS GRILLED:
- Pieces of bone-in chicken weighing 4 pounds total, including drumsticks, thighs, and leg quarters.
- One c. marinade
- Oil, when needed
- Mix the olive oil, soy sauce, garlic, brown sugar, lemon juice, dijon mustard, thyme, salt, and black pepper in a mason jar with a pint-sized opening. Cover and vigorously shake the mixture to blend. You may use it immediately, or you can store it in the refrigerator for up to four days before using it.
- Place the chicken in a gallon-sized bag that can be closed with a zipper to make the grilled chicken. After adding all the marinades, lock the bag and place it in the refrigerator for at least half an hour (up to four hours).
- In the meantime, preheat one side of the grill to a medium heat of around 350 degrees Fahrenheit while keeping the other side unlit. Coat the grate of the grill in oil.
- Take the chicken out of the marinade and blot it dry with some paper towels when removed. Throw away the marinade that is left over. Place the chicken with the skin side down over the grill portion that is now lit. Cover and cook for 6 to 8 minutes or until grill marks show and the chicken readily releases from the rack.
- After turning the chicken over, move it to the side of the grill that is not lit. Cover and continue cooking until the chicken reaches an internal temperature of 165 degrees, which should take between 35 and 45 minutes (depending on the size of the chicken pieces). Allow to rest for five minutes, then serve as soon as possible.