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Message
Citrus marinade for chicken
Posted on 9/6/21 at 12:38 pm
Posted on 9/6/21 at 12:38 pm
What's your favorite
9
Posted on 9/6/21 at 1:10 pm to tigers1956
Lime juice. After that, its anything goes. Whatever is in the pantry:
Honey
Soy sauce (or coco aminos)
Garlic
Herbs
Hot Sauce (I use a lot of sriracha)
Olive Oil
Vinegar
Brown sugar
Ginger
Salt
Pepper
Whatever strikes my fancy.
One thing I will do on occasion is take so.e orange zest and smear a little between the meat and the skin before cooking.
Honey
Soy sauce (or coco aminos)
Garlic
Herbs
Hot Sauce (I use a lot of sriracha)
Olive Oil
Vinegar
Brown sugar
Ginger
Salt
Pepper
Whatever strikes my fancy.
One thing I will do on occasion is take so.e orange zest and smear a little between the meat and the skin before cooking.
Posted on 9/6/21 at 1:49 pm to tigers1956
Lime, olive oil and cumin and cilantro for fajitas
Posted on 9/6/21 at 6:42 pm to tigers1956
A favorite if I’m stir frying is Chinese 5 spice, soy sauce, orange juice, and honey.
Posted on 9/6/21 at 7:25 pm to tigers1956
We use Pioneer Woman’s recipe for Pollo Asado. Make some pico and it is great on tortillas.
Posted on 9/6/21 at 8:48 pm to tigers1956
El Pollo Loco style
Have not tried this yet but if it is El Pollo Loco style chicken I will be happy.
Have not tried this yet but if it is El Pollo Loco style chicken I will be happy.
Posted on 9/7/21 at 12:31 pm to tigers1956
Goya brand Mojo Criollo.
Posted on 9/7/21 at 1:49 pm to tigers1956
Posted on 9/8/21 at 10:16 am to unclebuck504
quote:
Goya brand Mojo Criollo.
^^^
Posted on 9/8/21 at 11:09 am to Jax-Tiger
quote:
Honey
Soy sauce (or coco aminos)
Garlic
Herbs
Hot Sauce (I use a lot of sriracha)
Olive Oil
Vinegar
Brown sugar
Ginger
Salt
Pepper
These are all great.
Only thing I’d add is balsamic vinegar
Posted on 9/8/21 at 1:06 pm to tigers1956
lemon, cavenders, olive oil, garlic
Posted on 9/8/21 at 10:05 pm to tigers1956
Gotta be careful with those citrus marinades. I used pineapple on one and you want to talk about a STRANGE consistency when marinated overnight. It turned it into a spongy mush.
Posted on 9/9/21 at 9:09 am to seabrisket
quote:
I used pineapple on one and you want to talk about a STRANGE consistency when marinated overnight. It turned it into a spongy mush.
I don't think pineapple is a citrus fruit
Posted on 9/9/21 at 11:51 am to jchamil
quote:
quote:
I used pineapple on one and you want to talk about a STRANGE consistency when marinated overnight. It turned it into a spongy mush.
I don't think pineapple is a citrus fruit
The acid in citrus will break down the meat. I don't marinate chicken overnight in citrus. Usually an hour or two is plenty of time. Pineapple has plenty of citric acid in it.
Posted on 9/9/21 at 12:04 pm to seabrisket
quote:
I used pineapple on one and you want to talk about a STRANGE consistency when marinated overnight
enzymes
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