| Author |
Message |
    
MeAndTheBoys
Citizen
Username: Meandtheboys
Post Number: 4193
Registered: 12-2004
| | Posted on Sunday, July 16, 2006 - 5:45 pm: | 
|
What do you do to your boneless, skinless breasts before you grill them? Something to give them yummy flavor, besides barbecue sauce? Any particularly good store bought marinades? Preferably something that doesn't add too much fat! |
millie amoresano
Citizen
Username: Millieamoresano
Post Number: 323
Registered: 11-2003
| | Posted on Sunday, July 16, 2006 - 6:26 pm: |
|
marinate them in soy sauce,garlic ,and a little olive oil.
olive oil,garlic,parsley, red wine vinegar salt and black pepper.
orange juice,soy sauce,garlic
|
Soparents
Supporter
Username: Soparents
Post Number: 2140
Registered: 5-2005
| | Posted on Sunday, July 16, 2006 - 7:09 pm: |
|
MATB - weird, but try pineapple juice and soy sauce... |
Shevya Birdov
Citizen
Username: Howardt
Post Number: 2194
Registered: 11-2004
| | Posted on Sunday, July 16, 2006 - 7:15 pm: |
|
Millie, that's very similar to what I do. I tend not to put salt in marinades, though. Also,
I find breasts the least interesting, least flavorful part of the chicken. Wings, thighs, legs...now that's chicken. Especially wings. Man, I LOVE chicken wings. |
Jason
Citizen
Username: Jason
Post Number: 145
Registered: 3-2004
| | Posted on Sunday, July 16, 2006 - 10:42 pm: |
|
Clean them up, stab them a few times with a fork, then soak them in Teriyaki, Lemon/Garlic herb, or one of the funky marinades from Costco (I recently tried a Mango-based marinade from there - it was delicious). Or, for something a bit different, I will marinate them in Goya Mojo, then sprinkle a bit of Sazón on just before putting them on the grill.
I usually marinate them in the fridge for a couple of hours. Either in a ziplock, or, if you've got a Foodsaver, use their special vacuum container for marinating food.
Jason |
Smarty Jones
Citizen
Username: Birdstone
Post Number: 943
Registered: 10-2005
| | Posted on Sunday, July 16, 2006 - 10:51 pm: |
|
We've NEVER been marinade/seasoning folks, preferring to stick to Salt, Pepper, Olive Oil and thats all.....HOWEVER, we have become absolutely adicted to the newish McCormick marinades for chicken grilling....one of them is Mesquite, the other is a spicier version (you'll find it right next to the Mesquite packet)...they are dried packets, and I went and bought 2 dozen of them...they are that good.
I take my grilling very seriously, so I can't impart to you what a big deal it is to use a pre packaged seasoning marinade mix....we had some tonight! |
hismom
Citizen
Username: Hismom
Post Number: 472
Registered: 5-2001
| | Posted on Monday, July 17, 2006 - 7:30 am: |
|
Old Cape Cod Fat Free Toasted Sesame Soy and Ginger salad dressing makes an awesome marinade for chicken breasts (and pork loin) on the grill. I just soak the chicken for 10 minutes or so before I grill them and warm some dressing on the side to put on top before serving. Leftovers are great on a spinach salad, too! |
mlj
Citizen
Username: Mlj
Post Number: 316
Registered: 6-2001
| | Posted on Monday, July 17, 2006 - 9:52 am: |
|
a very simple alternative is a lemon pepper store bought marinade |
Lucy Smith
Citizen
Username: Lucy123
Post Number: 231
Registered: 6-2005
| | Posted on Tuesday, July 18, 2006 - 1:46 pm: |
|
Italian Dressing-it's soooo easy and the chicken is moist and SOOOOOOOOOOOOOOO flavorful! We use Just 2 Good Italian so it's pretty much fat free and few calories |
Shevya Birdov
Citizen
Username: Howardt
Post Number: 2206
Registered: 11-2004
| | Posted on Tuesday, July 18, 2006 - 1:51 pm: |
|
I jes' prepped a ton o' chicken wings for eventual grilling. Lots of garlic, honey, vingar, ketchup, chilli powder, black pepper, lemon and lime juice and more. They're marinting in the fridge as we speak. I can't wait for the opportunity to [indirectly] grill 'em and eat 'em! |
Hank Zona
Supporter
Username: Hankzona
Post Number: 5941
Registered: 3-2002
| | Posted on Tuesday, July 18, 2006 - 1:52 pm: |
|
make your own marinade with whatever you have around that would be good...
soy and some sort of citrus juice (not just orange or lemon juice, but lime or tangerine)...fresh pepper...powdered or fresh ginger...powdered or regular mustard...fresh or dried herbs...honey or maple syrup
lemon juice...dry vermouth....rosemary or thyme...salt and pepper
try a dry herb rub like jerk seasoning spices
sprinkle other spice combos...five spice powder or garam masala, for something different.
or grill it plain or sort of plain and serve an easy salsa alongside...mango black bean and corn or peach chipotle or fresh tomato and arugula or basil in olive oil with capers.
|
Projects Dude
Citizen
Username: Quakes
Post Number: 180
Registered: 3-2004
| | Posted on Tuesday, July 18, 2006 - 8:49 pm: |
|
But why skinless? And why boneless breasts? Meat closest to the bone is the tastiest and skin definitely adds flavor! Skinless breast meat is practically taste free which is why you need to add all kinds of flavoring!
But ok... try this... sweet soya sauce (the thick kind not the type you use to dip in), ginger slices and if you like some heat, add something spicy like a dash of chilli powder.
Alternatively, just grill the meat plain but prepare a dipping sauce... you can try a chilli sauce made of blended chilli, salt, garlic and ginger, with some chicken stock. Or light sweet soya sauce with sliced red chilli. |
Shevya Birdov
Citizen
Username: Howardt
Post Number: 2210
Registered: 11-2004
| | Posted on Tuesday, July 18, 2006 - 9:00 pm: |
|
OOOh, dem wings was goooood. I grilled them over indirect heat for about 75 minutes. YUM. A cheap Pinot Grigio, a dozen ears of corn, some salad and my, oh, my, I am satisfied.
(Now all I need is some floss....) |
MeAndTheBoys
Citizen
Username: Meandtheboys
Post Number: 4205
Registered: 12-2004
| | Posted on Tuesday, July 18, 2006 - 10:21 pm: |
|
Soparents, pineapple juice doesn't sound strange at all.
So many yummy ideas folks, thank you. Hey Shevya, how long did you marinate those puppies?
My favorite for shrimp has always been teryaki, ginger and garlic, marinated well. Perhaps I try it on the chicken.
Dude, why skinless? 'Cause that's were all the fat is. Boneless? I don't know, just because they're easier to manage? |
Shevya Birdov
Citizen
Username: Howardt
Post Number: 2211
Registered: 11-2004
| | Posted on Wednesday, July 19, 2006 - 7:37 am: |
|
Yo, me...I marinated them for a few hours in the fridge but then let them get to room temperature before I threw them on the grill. I cooked them indirectly, which is more like baking. I got the grill very hot (400 degrees +) then turned off the front burner and put the wings there and closed it up. Yummy.
|
Closed: New threads not accepted on this page