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Hi! I'm looking for a really, REALLY, good recipe for a marinade for bone-in chicken breasts. We buy the bone-in breasts not only because they're cheaper but they have more tenderness, too- only thing is, I want the marinade that I use for them to permeate all throughout the meat and just burst with flavor!
Unless you inject a marinade into the meat it's never going to penetrate more than 1/4". If you want something that penetrates fully through the meat you need to go with a brine instead (very salty "marinades" can work this way, but they're actually brining the meat).
5% salt is a good brine solution to work with, so 1 Tbl of kosher salt dissolved in 1+1/2 cups of water is about right. Some good things to add to that would be the zest from 1/2 a lemon, a bay leaf, 4 cloves of garlic, 4 peppercorns, 2 sprigs of thyme, and a couple sage leaves. For chicken breast give the meat 1 to 2 hours in the brine.
Chicken is so dense and it seems to "repel" marinades. Plus the skin too. I tend to rub spices mixed in with butter under the skin and roast it slowly. I also season the outside as well. This all leads to a tasty chicken without the hassle marinating. Plus the drippings is excellent for gravy.
If you really want a marinade, try injecting it as others said. You can do myriad of things from melted butter with herbs, vinegar with spices, teriyaki or soy etc.
Kraft Italian dressing
Balsamic vinegar, EVOO, garlic and onion powder, S&P
I have also used Ken's honey Balsamic dressing.
Lemon juice, fresh garlic, S&P is what my friend uses.
This was in a recent issue of People Magazine. It is so good, that I ran out to the store to get more chicken so the ample marinade didn't go to waste. The recipe calls for two chicken breasts, but it makes plenty for 4-6 chicken breasts. Very flavorful. You will like it. I served it with rice.
THAI GRILLED CHICKEN, Roy Yamaguchi
2-6 boneless skinless chicken breasts
1/2 c. brown sugar
5 T @ chopped scallions and lemon grass (I just used 3-4 chopped green onions, but a small regular onion would work too)
1/3 c. water
2 T minced fresh ginger
1 T @ minced garlic, cilantro and basil
3/4 c. fish sauce
Place in blender and blend til smooth
Pour marinade into Ziploc bag and add chicken
Chill for 1 hour
Grill until chicken is cooked through. Salt and pepper to taste.
It may not be on par with the Food Network, but when I cook any kind of chicken, I take a toothpick, or a fork, and punch holes randomly all over it, before seasoning. That allows the marinade better access. Like some have said, Kraft Zesty Italian is my choice as well. Some of these other marinade recipes, though, sure look interesting.
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