There are a lot of ways to marinate chicken. Chicken meat has a great capacity to absorb flavors, and responds very well to tenderizing agents (lemon, milk, vinegar…).
This specific marinade is one that I use for my husband’s salads. It is slightly spicy, very aromatic, and SO FULL OF COLOR. I just love it. It also works great served with some fries or mashed potatoes, and some roasted corn.
Also, marinating chicken is a very easy and convenient way of flavoring. You can just leave it to marinate in a tupper or a ziploc bag. You can also freeze meat that you are marinating, so when you want to use it you just have to thaw it and cook it.
– 2 chicken thighs, cut
-6 tbsp extra virgin olive oil
-1 tbsp paprika
-1 tbsp southern style seasoning (I used Mr Dash)
-1/2 tbsp garlic powder
-Juice of one lemon/3 tbsp apple cider vinegar
-Salt and pepper to taste
Start by cutting the chicken into small pieces. The smaller the pieces, the more flavor it will absorb, and the less time you will need to cook it.
IMPORTANT NOTE: Do NOT use a metal tray to make your marinade. Metals react to the acids in the marinade and will change the flavor. Glass or plastic are fine, just keep in mind that plastic is harder to clean.
Here I used a plastic tupper to store it. I have a thing for danger.
Start by juicing your lemon. “But Lali!”, you must be thinking, “you are using a lime! How dare you lie to me in such a shameless fashion!?” Well, my friend, I was just too broke to pay 40 cents for a lemon.
Just don’t tell my husband I had to use lime, please. He kinda hates it. He doesn’t need to know.
Next, add the olive oil, salt and pepper. Bask in the glory of the olive oil. Or don’t if you don’t fancy it, I just need those minutes of sacred contemplation myself.
Add the rest of spices and mix well, so the oil and
lime lemon can absorb the flavors.
Starting to look pretty, huh?
Now the final, crucial, most difficult step of them all. Just mix it all together in the container of your choosing. I use small tupperwares because I like keeping them in the fridge and occasionally stirring them a little bit. I also may not have the funds for ziploc bags.
And I honestly just love opening the tupper and smelling the goodness. I know I’m weird. I have learned how to live with that.
Refrigerate for up to two days (the longer it sits, the more flavor it absorbs), or freeze your ready-to-use marinade for up to six months. Don’t be afraid of experimenting with the spices and proportions, marinades can be adapted to your preferences in flavor with just a little more of this or a little less of that.
BONUS TRACK> You don’t need to use all the marinade when you are cooking the chicken: save most of it and combine with some sugar or honey for a ridiculously awesome salad dressing.
I hope you enjoy it!