Island Chicken Marinade
User Reviews
5
-
Prep Time
10 mins
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Cook Time
5 mins
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Total Time
15 mins
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Servings
6
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Calories
158 kcal
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Course
Main Course
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Cuisine
American
Island Chicken Marinade
Description
Begin by gently cooking chopped onions and garlic in a mixture of olive and canola oils until soft and translucent. Stir in brown sugar and spices such as allspice, thyme, black pepper, cloves, cinnamon, and a pinch of cayenne pepper for heat. After removing from heat, soy sauce and red wine vinegar are incorporated, balancing savory and acidic notes. The fully cooled marinade can then be used to soak chicken for at least two hours or overnight, allowing the flavors to deeply permeate the meat.
The marinade can handle up to 5-6 chicken breasts, which may be halved for thinner cutlets. It is also suitable for marinating chicken thighs, wings, or seafood like salmon. Retaining some marinade to brush over the meat during cooking adds additional moisture and intensified flavor.
Note that the marinade should not be reused after contact with raw meat for food safety. Marinating even for as little as 30 minutes can provide noticeable flavor enhancement if short on time.
Ingredients
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons canola oil
- 1 onion peeled and chopped, large
- 2 tablespoons garlic chopped
- 1/3 cup dark brown sugar packed
- 1 ½ teaspoon ground allspice
- ¾ teaspoon thyme dry
- ¾ teaspoon black pepper
- ½ teaspoon cloves ground
- ½ teaspoon ground cinnamon
- Pinch cayenne pepper
- ½ cup soy sauce reduced-sodium or tamari
- ½ cup red wine vinegar
Instructions
- In a large saucepan, heat the canola and olive oil over medium heat. Add the onions and garlic and let cook, covered, for 4-6 minutes- until the onions are soft & translucent. Stir them occasionally as they cook.
- Stir in the brown sugar, allspice, thyme, pepper, cloves, cinnamon and cayenne and remove from heat. Stir in the soy sauce and red wine vinegar.
- Let the mixture cool completely before using it.
- Chicken should marinade for at least 2 hours or overnight.
- Set aside about 1/4 cup of the marinade to brush on top of the meat as it cooks, if desired.
Notes
- This recipe marinates 5-6 chicken breasts; cutting breasts in half for thinner pieces yields about 12 cutlets.
- Marinate chicken for between 2 to 24 hours for best flavor infusion.
- If short on time, 30 minutes of marinating still adds flavor.
- The marinade works well with chicken thighs, wings, salmon, and other seafood.
- Reserve about 1/4 cup marinade to brush on meat during cooking.
- Do not reuse leftover marinade to prevent food safety risks.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 158 kcal
% Daily Value*
| Calories | 158kcal | 8% |
| Carbohydrates | 16g | 5% |
| Protein | 2g | 4% |
| Fat | 9g | 14% |
| Saturated Fat | 1g | 5% |
| Sodium | 1087mg | 45% |
| Potassium | 102mg | 2% |
| Sugar | 12g | 24% |
| Vitamin A | 10IU | 0% |
| Vitamin C | 2.8mg | 3% |
| Calcium | 26mg | 3% |
| Iron | 0.8mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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