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Flavour For My Grilled Chicken Breast (no Skin)., Need help
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ktexp2



Joined: 03 Nov 2005
Posts: 34

PostPosted: Tue Jan 31, 2006 3:37 am    Post subject: Reply with quote

I love Italian dressing as a marinade, but I usually use the kind you buy dry and mix yourself - that way, you can control the oils and vinegar to better suit your taste. For example, trade the regular vinegar with red wine vinegar or lemon juice. Use olive oil instead of regular oil. So many possibilities!

My favorite electric grill chicken recipe is mix olive oil, lemon juice, oregano, and garlic. It makes excellent chicken thats wonderful in a salad!
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Disneymom



Joined: 31 Jan 2006
Posts: 12
Location: Waaaay Upstate, NY

PostPosted: Mon Feb 27, 2006 11:15 pm    Post subject: Reply with quote

If I'm in a hurry, I just sprinkle salt, pepper, garlic powder, and paprika on the chicken and either grill, bake, or pan fry it.

For a marinade, I use soy sauce, white wine, sesame oil, sugar, pepper, and red pepper flakes as a base. Then depending on my mood, I also add in sliced onions (shallots, green onions, etc), garlic (powder or finely minced), or ginger (freshly grated). I put the chicken and marinade in a zip top bag and set it in a dish (in case it drips) in the fridge for a couple of hours (overnight is best). Cook it however you want and it's great.

BBQ sauce--I use ketchup, soy sauce, sesame oil, sugar or brown sugar, freshly cracked pepper, hot sauce, sliced (or chopped) onion, and garlic (powder or finely minced)--you can also use slice green onions, shallots, etc. I set some aside to use at the end of the cooking process as a final coat (about 1/2 cup to a cup depending on how much chicken I have). The rest, I pour over the chicken and let it sit for a couple of hours or overnight in the fridge. Bake, grill, stir fry--it's all good!

~MLE
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