Labor Day BBQ: Chicken Marinades To Satisfy Your Tastebuds
August 28, 2015
Labor Day is almost here and that means the grills are going to soon be put back in storage. Families will get together for a backyard party one last time and we’ve got last minute marinades to make your meal especially memorable.
Dry Rub or Wet Rub
First let’s talk about the differences between a dry rub and wet rub. A dry rub consists of herbs and spices and no liquid. It is great on food that cooks quickly or on food that does not need tenderizing. Fish in particular should be cooked using a dry rub. A wet rub or marinade is a dry rub mixed with a liquid: oil, honey, or vinegar. Best used in slow cooking so the liquid can penetrate the meat thoroughly. They also say you should let food marinade for at least an hour in the refrigerator or even overnight.
Chicken is an easy meat to cook on the grill. Bone in, bone out, skin on, skin off. Everyone has their own preference. Here are a few tasty marinades from Food.com to try:
Mustard Balsamic Chicken Marinade
Ingredients
- 2 tablespoons mustard
- 2 tablespoons balsamic vinegar
- 3 tablespoons lemon juice
- 2 cloves garlic, minced
- 1 teaspoon paprika
Finger Lickin’ Good Marinade
Ingredients
- ½ cup soy sauce
- ½ cup water
- 2 tablespoons lemon juice (about 1 lemon)
- 1 tablespoon brown sugar (you can substitute with honey)
- 2 tablespoons salad oil
- ¼ teaspoon hot sauce
- 1 garlic clove, minced
- ¼ teaspoon ground pepper
Spicy Hoisin Marinade
Ingredients
- 2/3 cup hoisin sauce
- 1-2 tablespoons finely grated peeled ginger
- 2 tablespoons minced fresh garlic
- 2-4 teaspoons hot red pepper flakes
- 1 teaspoon sesame oil
- 3 tablespoons honey
- 2 tablespoons soy sauce
- 1 ½ tablespoons rice wine vinegar
- 1 -2 tablespoon finely grated peeled ginger
The directions for all marinades are to toss the ingredients all together and leave in refrigerator anywhere from 30 minutes to overnight. Using a plastic bag makes the cleanup easy. So choose some that sound good and marinate away.
