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Tangy Chicken Marinade Recipes

Updated on June 4, 2019
Marinades | Source

Why Use Marinade

Now days marinade is a must have for most homes. With jobs being scarce and money being tight many of us have started buy cheaper cuts of meat. We all know that cheaper cuts of meat usually mean tougher meat.

A good marinade adds flavor, tenderness, and juiciness to meat. A good marinade can work in 30 minutes on better cuts of meat. When using a cheaper cut of meat you will need to marinade for a longer period of time.

Typically a marinade contains oil. Oil is used to help hold in moisture while cooking and also helps the marinade penetrate deeper into the meat. This is what causes the wonderful juiciness the meat.

The acids in the marinade ( vinegar, citrus juices) help to break down the protein in the meat, making it tender. Be careful how long you leave the meat in the marinade, if left too long it can make the outer portion on the meat mushy.

The flavor is contributed by the spices that are used in making the marinade. The flavor comes from the marinades ingredients, specifically all the spices included in it.

With summer here, get out of the kitchen, crank up that grill, and enjoy a beautifully grilled piece of juicy, tender, exquisitely marinade chicken.

A marinade is, by definition, a liquid mixture of fat (oil) and acid (citrus juice, vinegar, wine etc) seasoned with aromatics (onion, garlic, fennel, herb, celery, citrus zest etc) and/or spices (paprika, Mexican chili powder, cumin, curry, pepper etc), in which meat is soaked before cooking.

— Jennifer Parker on The Culinary
Marinade Recipes
Marinade Recipes | Source

Tangy Chicken Marinade 1


2 tsp Ready to Use minced garlic

1/2 tsp salt

1/3 cup lime juice from fresh lime

2 tbsp olive oil

2 tbsp water

1 tsp cilantro

1/2 tsp black pepper

1 tsp soy sauce


Combine all ingredients, mix well.

Pour marinade into large plastic resealable bag and place chicken with it.

Refrigerate and marinade overnight or all day. The longer you marinade the chicken the tangier it will be.

Tangy Chicken Marinade 2


1/2 medium ripe pineapple, peeled, cored, coarsely chopped

2 jalapeno chilies, seeded, chopped

2 garlic cloves, minced

1 cup unsweetened pineapple juice

1/2 cup fresh lime juice

1/4 cup chopped fresh cilantro

1 teaspoon grated lime peel

8 chicken breast halves (with skin and bones)

2 teaspoons salt

1 teaspoon freshly ground black pepper

2 tablespoons honey


Puree pineapple, jalapenos and garlic in blender until almost smooth.

Add pineapple juice, lime juice, cilantro and lime peel and process until blended.

Pour marinade into large glass baking dish.

Add chicken, turn to coat.

Cover and refrigerate 4 to 6 hours.

Prepare barbecue or preheat broiler. Remove chicken from marinade.

Season with salt and pepper.

Pour 1/2 cup marinade into small bowl. Whisk in honey.

Brush mixture over chicken.

Season chicken with salt and pepper.

Grill or broil until cooked through.

Tangy Chicken Marinade 3


1/2 medium ripe pineapple, peeled, cored, and chopped

2 jalapeno chili peppers, seeded and chopped

2 cloves of minced garlic

1 cup unsweetened pineapple juice

1/2 cup fresh lime juice

1/4 cup chopped fresh cilantro

1 teaspoon grated lime peel

2 tablespoons honey


In a processor or blender puree pineapple, jalapenos and garlic until almost smooth.

Add pineapple juice, lime juice, cilantro, honey and lime peel and blend.

Pour marinade into large glass baking dish.

Add chicken, turn to coat.

Cover and refrigerate 4 to 6 hours.

Marinading chicken
Marinading chicken | Source

Marinade Tips

  • Do not save and reuse marinade. It may contain bacteria that could make you sick.
  • Always, always, always store your marinade in the refrigerator.
  • The best way to marinade is to place the meat and the marinade in a zip lock baggie. You will be able to move the meat around and cover the meat completely.
  • You can brush the meat with leftover marinade while it is cooking but make sure you stop about 5 minutes before it is done.
  • Removing the skin from the chicken will help it absorb the marinade better.
  • Piercing the chicken with a fork will also help it absorb the marinade.
  • You can marinade chicken in the refrigerator up to two days.

Why should you not save and reuse the marinade?

See results

Which marinades would you most likely try?

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© 2013 Susan Hazelton


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