Phil's Chicken House Marinade Recipe
It may seem odd to include a raw egg in the marinade and basting sauce, but it is the key ingredient. When the egg is blended with the other ingredients, a protein breaks down which helps keep the oil and vinegar emulsified, and causes the egg (and therefore the marinade) to bind itself to the skin of the chicken. This enhances the sauce's ability to penetrate the skin and tenderize the meat while adding plenty of flavors.
Phil's Chicken House Marinade Recipe
Steal This Recipe Step by Step Instructions for the Spiedini: Soak the skewers in warm water. Place the cubed chicken into a mixing bowl and toss thoroughly with 2 tablespoons of the marinade. (The chicken can be marinated overnight for a stronger flavor.) Toss the bread cubes in another bowl with the olive oil, salt and pepper to taste. Skewer the chicken, bread and onion in that order then repeat ending with an extra cube of chicken. You should end up with 3 cubes of chicken and 2 cubes of bread and onion on each skewer. Grill over a medium wood or charcoal fire until just done. Brush on the remaining marinade and sprinkle with the cilantro leaves.
I prefer cooking this recipe on the barbecue but the oven works well too. If cooking in the oven, set your oven to the highest heat. Place the chicken pieces on a rack and cook for about 25 minutes. Turn the pieces half way through the cooking time. The chicken is ready when the juices run clear when pricked with a fork and the edges are blackened slightly.
This Wicked Awesome Chicken has been on repeat at our house for months. We make a big batch of this chicken at least once a week. We eat it for lunch or dinner and leftover in sandwich wraps for the rest of the week. This chicken tastes GREAT and only has four simple ingredients in the marinade. You probably have them in your pantry right now!
We usually serve this chicken with some potatoes, rice, green beans, asparagus. It goes with just about anything! Here are a few of our favorite recipes from the blog that go great with this easy chicken recipe:
I made this last night after marinating overnight. Made exactly as written but used your skillet/oven method to cook it. I also boiled the marinade for about 10 minutes and used it over the chicken and rice. Everyone said it was delicious!!
One taste of this Cornell Chicken recipe and you will definitely know why it is so popular. My husband loves it! This delicious chicken is served everywhere in New York state, especially during the outdoor grilling season. During the New York State Fair, which takes place each summer in Syracuse, it is said that over 5,000 Cornell Chickens are consumed, marking it as the unofficial food of the event.
This recipe was developed by Dr. Robert C. Baker (1921-2006), a former Cornell University poultry science and food science professor who helped develop chicken nuggets, turkey ham, and poultry hot dogs.
* Adjust the quantity of salt to meet individual health needs and taste. I use less salt than called for in the recipe. Barbecued chicken basted frequently during cooking will be saltier than chicken that has been lightly basted.
I grew up on Long Island in the sixties and my Dad was a Scout leader . We had a concrete block chicken BBQ pit in our back yard and this is the way he always BBQ chicken for us and the Scouts when they would do their yearly camp outs. I live NC now built a block BBQ pit and cook chickens every summer . The southerns love it they call it doing a chicken picking instead of their pig pickin. Thanks to Cornell university for inspiring this recipeAnd to JC I know Brooks very well miss going there
You might not like squirrel or have access to squirrel, but you can use this dumpling recipe with chicken just as well. Boil your chicken or buy a precooked rotisserie chicken. Either way, it's a dish your family will love.
me and my husband is craving too much with chicken inasal and during our vacation in the philippines,u can find us eating chicken inasal in everyday,once in a meal..and i wanna to try this recipe at all using the oven but my problem is i cant find any lemon grass in any market here..
This was so easy and the payoff was banging!! I doubled the peanut sauce recipe and used the sauce as a drizzle on the chicken and wheat spaghetti noodles. We ate that with pan charred zucchini slices in the cast iron mixed in. Did this with chicken breasts in a stainless steel pan and it was awesome! Chopped up after letting them rest.
Looks like a delicious recipe. Question- Could I prepare and cook the chicken in advance (Day prior to serving) and then warm up the meat prior to serving? Hosting a large gathering and thought this recipe may be a good meat option for the party
This is a fabulous recipe, both the chicken and the sauce! The chicken has so much flavor!I added some fresh lime juice, lime zest, And cilantro to the marinade. Everything about this is fantastic and I will be making it again!
This is hands down the best recipe ive ever found online, its now a staple of in our house! The marinade is AMAZING we even save a little before putting in the chicken and put some on our peanut sauce! So delicious!
I used chicken tendies that I rolled kinda flat between parchment w/ a rolling pin before marinating. Grilled on high and cooked fast and got some nice char marks. Really had that restaurant flair! The marinade and sauce are spot on!
Used chicken breast and it was SO tender, thanks to this delicious marinade! And the peanut sauce was so good and so easy. We added a bit of extra lime juice to thin it out, and served the chicken with brown rice and cucumber salad, as other reviewers had suggested. Thanks for a fantastic recipe!
Excellent recipe. Many chicken satays are all about the sauce the chicken with this marinade makes it tasty alone. I just tossed the little pieces in a pan without a skewer and very quick and easy meal.
This marinade is so simple and delicious! I feel like it made my chicken more tender as well. We already had peanut sauce from a jar but next time I will try that recipe too, I am sure it will be equally outstanding. Thank you!
I love this marinade! The only change I made was swapping sour cream for coconut milk It makes the chicken stay so moist and flavorful . I really like the curry .Instead of having lo mein noodles as a side, I made spaghetti squash to keep the calories in check. I will be making this weekly. I absolutely love these flavors! Thank you for your recipes!
Just made this yesterday. I used it as a marinade for chicken breast first. Then, I grilled the chicken and added it to a salad of Romaine, tomatoes, strawberries, avocado and topped with the homemade dressing. It was absolutely delicious!!
This cookbook includes copycat recipes from Wingers, Texas Roadhouse, Starbucks, Panera, Cheesecake Factory, Kneaders, and so much more. We have you covered from drinks, to dessert and everything in-between.
For this recipe, I substituted a few ingredients which were not available to me: limes for calamansi and cane sugar vinegar for coconut vinegar. Since coconut vinegar is slightly sweeter than cane sugar vinegar, I added some light brown sugar to the marinade.
The marinade for this recipe is also easy to follow, you just combine the chicken legs, achiote oil, vinegar, lime juice, light brown sugar, garlic, lemongrass, salt, and pepper in a bowl. I am a big believer in marinating chicken overnight to get the most moist and juicy pieces. Just remember to pull the chicken from the fridge about 30 minutes before grilling to make sure they cook evenly.
One protein that always loves a good marinade is chicken breast, which is essentially a blank slate when it comes to cooking. The white meat is mild and can easily dry out, so a juicy marinade does double duty in terms of boosting flavor and tenderizing the meat.
Whisk the marinade ingredients together in a large bowl. Add the chicken and stir to coat. Cover and refrigerate for at least 2 hours or up to 6 hours, stirring occasionally. Remove the chicken from the refrigerator 30 minutes before grilling.Related ArticlesRestaurants, Food and Drink Italian meatballs are pure comfort fare
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Thread the chicken pieces on skewers, alternating with the pepper and onion pieces. Brush the skewers with some of the marinade, then discard the remaining marinade. Season the skewers with salt and pepper.
This easy chicken taco recipe, made with shredded cumin lime chicken and a creamy cilantro lime slaw is perfect for taco Tuesdays! Prep the chicken the day before for a super-quick, stress-free weeknight meal.
Made these this evening and they are divine. Started late afternoon with still-frozen chicken breasts, were delayed by a long phone call from a friend, and we still ate at a reasonable time. The only changes I made to the recipe were to boil the reserved marinade after using a bit for the half-time basting (maybe the acid in the lime is enough, but I just didn't trust the sauce that the raw chicken had soaked in) and then, because we like it a bit sweet in our family, I added some honey to the hot marinade before tossing it with the shredded chicken. Other than that, applied the recipe as given. Was absolutely amazed by the complexity of flavour in a dish that came together so quickly and easily. Delicious! My husband is hard to please, but even he had to say so. This is definitely a recipe we will make many times.
This sweet and sticky chicken is an old-fashioned Southern recipe that has been around for about as long as folks have been cooking. The recipe has evolved and been tweaked over the years but the flavorful sticky marinade that clings to the chicken is still every bit as good as folks remember from the days when Granny used to make it for Sunday dinner.