Chicken Marinade Question

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Chicken Marinade Question

Postby len19070 » Fri Sep 05, 2008 11:38 am

I've been making what I call a "Hot Marinade" Bar-B-Que Chicken for years now with excellent results.

That is; (very basically)

Equal parts of Italian Salad Dressing and BBQ Sauce.

Put Skinless chicken in the oven (or boil it), 350 degrees for 34-40 minutes, Take it out while its still hot and put it into a Zip-Lock bag full of the marinade, let it cool then refrigerate it for a day or so.

Warm it over the grill and its done. No basting or anything.

I have started to make "Jerk Chicken" a Jamaican dish that I think can be done very similarly.

Italian Seasoning, cup of Orange & Lemon juice an onion, some Banana Peppers and liberal splashes of Death hot sauce all wooped up in the blender.

The stuff is great.

Except!

None of the hot sauce gets into the meat.

My thoughts are if I can get an already Thin marinade to thicken up, more of this already hot sauce will stick to the chicken.

My Question?

What can I use to thicken the marinade?

Thanks in advance.

Happy Trails

Len
Last edited by len19070 on Fri Sep 05, 2008 4:40 pm, edited 1 time in total.
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Postby bobhenry » Fri Sep 05, 2008 12:00 pm

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Postby dreadcptflint » Fri Sep 05, 2008 12:52 pm

There is a ton of stuff that you can use to thicken your recipe.

1. Do a reduction. A little heat and a little stirring on a stove and vola thicker sauce.

2. Add a natural ingridiant such as filé or sassafras leaves (both are used to thicken Gumbo).

3. Use an artifical/ chemicle to thicken it. Here is one that I found online and should be at your drugstore. http://www.thickitretail.com/

What ever you do to your sauce (whether removing water or adding an ingrediant) will change the final flavor of the sauce. It just depends on what you want to add to it.
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Postby S. Heisley » Fri Sep 05, 2008 1:18 pm

FYI:

Filé is pulverized Sassafras leaves. :thumbsup:

Sassafras leaves are believed to be very good for the digestive system; and, if fresh, they are just plain yummy to chew on! :)
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Postby dmb90260 » Fri Sep 05, 2008 1:22 pm

S. Heisley wrote:FYI:

Filé is pulverized Sassafras leaves. :thumbsup:

Sassafras leaves are believed to be very good for the digestive system; and, if fresh, they are just plain yummy to chew on! :)

And the roots make a very nice tea, old Southern cure-all. As a kid I had it many times and also chewed the roots.
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Postby tinksdad » Fri Sep 05, 2008 1:29 pm

S. Heisley wrote:FYI:

Filé is pulverized Sassafras leaves. :thumbsup:

Sassafras leaves are believed to be very good for the digestive system; and, if fresh, they are just plain yummy to chew on! :)


AH Yes!!!! But the best file' powder is made from sassafras leaves picked by virgins under the light of the full moon!! :roll:
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Postby dreadcptflint » Fri Sep 05, 2008 3:04 pm

Filé is pulverized Sassafras leaves.


Come on, see how your heads work when you are up 28 hours....If I remember right there is also arrowroot. You get the point there are natural thickeners out there that can make quite a tasty sauce.
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Postby Nitetimes » Fri Sep 05, 2008 3:49 pm

tinksdad wrote:
S. Heisley wrote:FYI:

Filé is pulverized Sassafras leaves. :thumbsup:

Sassafras leaves are believed to be very good for the digestive system; and, if fresh, they are just plain yummy to chew on! :)


AH Yes!!!! But the best file' powder is made from sassafras leaves picked by virgins under the light of the full moon!! :roll:


No wonder they are best, it's the full moon!!! ;) ;) :lol:
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Postby devigata » Sat Sep 06, 2008 6:35 am

Rather than thickening, why not inject?

I'd probably just put it over the heat and make a reduction.
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Postby Miriam C. » Wed Sep 10, 2008 4:15 pm

Have you tried using a powdered Italian dressing. Or just add the seasoning.
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Postby Dean in Eureka, CA » Wed Sep 10, 2008 8:15 pm

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Postby sushidog » Fri Sep 12, 2008 4:37 pm

The best way to get the flavor from your marinade into the meat is to put both meat and marinade into a vacuum bag, draw a vacuum and refrigerate for an hour or so. Repeat the process for extra penetration.
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Postby cccamper » Thu Sep 18, 2008 2:13 pm

sushidog wrote:The best way to get the flavor from your marinade into the meat is to put both meat and marinade into a vacuum bag, draw a vacuum and refrigerate for an hour or so. Repeat the process for extra penetration.


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Postby cccamper » Thu Sep 18, 2008 2:20 pm

forgot to say, can't wait to do the marinade this way. it's good for me to make my own because there is so MUCH sodium in most.

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Postby len19070 » Thu Sep 18, 2008 6:26 pm

I got a good "Rub" recipe for wings. I sprinkled it on while on the grill...everything worked out perfect.

Thanks.

Happy Trails

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