Chicken Marinade Question

[len19070]

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

[bobhenry]

CORN STARCH !

http://www.argostarch.com/faq.asp

[dreadcptflint]

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.

[S. Heisley]

FYI:

Filé is pulverized Sassafras leaves.

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

[dmb90260]

FYI:

Filé is pulverized Sassafras leaves.

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.

[tinksdad]

FYI:

Filé is pulverized Sassafras leaves.

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!!

[dreadcptflint]

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.

[Nitetimes]

FYI:

Filé is pulverized Sassafras leaves.

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!!

No wonder they are best, it's the full moon!!!

[devigata]

Rather than thickening, why not inject?

I'd probably just put it over the heat and make a reduction.

[Miriam C.]

Have you tried using a powdered Italian dressing. Or just add the seasoning.

[Dean in Eureka, CA]

Buttermilk...

[sushidog]

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.

[cccamper]

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.

if you don't have a FoodSaver be careful! read all about them here 2 weeks ago and it cost me $250 between eBay and QVC!

i've got more gadgets than my dad had!

elizabeth . . . . .

[cccamper]

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.

e

[len19070]

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

Thanks.

Happy Trails

Len