2 easy chicken marinades
Spice up your chicken this summer with these easy, flavourful marinades.
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Ingredients
2 lb
boneless, skinless chicken thighs
Jerk chicken
1
onion, chopped into quarters
4
green onions, chopped into quarters
1 tsp
sugar, optional
1 tsp
ground thyme
1 tsp
ground allspice
1 tsp
ground cinnamon
1 tsp
cracked black pepper
1/2 tsp
ground nutmeg
1/2
tsp red pepper flakes
3 tbsp
low sodium soy sauce
1 tbsp
canola oil
1 tbsp
apple cider vinegar
Wasabi teriyaki chicken
1/4 cup
low sodium soy sauce
1/4 cup
no added salt or sugar rice vinegar
2 tbsp
dark brown sugar, packed
2-3 tsp
wasabi paste
2 cloves
garlic, minced
1 tsp
red pepper flakes, optional
1 tsp
fresh ginger, minced or 1/4 tsp ground ginger
Instructions
Jerk chicken
- To make the jerk marinade, put everything except for the chicken in a food processor until it forms a thick paste.
- Pour the marinade in to a resealable plastic bag. Add chicken and make sure that the marinade is coating all of it. Squeeze the air out of the bag, seal, and place in the fridge for at least 12 hours and up to 24 hours. Massage the bag every so often to make sure the marinade is coating all of the chicken.
- Preheat indoor grill or outdoor BBQ. Remove the chicken from the fridge and let sit for 5 minutes.
- Remove chicken from marinade and place on hot grill. Close the lid. Discard the marinade.
- Cook chicken on low direct heat until internal temperature reaches 165°F (74°C), approx. 20-30 minutes, depending on the thickness of the chicken. Flip often to reduce blackening.
- Remove from grill and place on a clean plate. Let sit covered for 5 minutes. Serve.