My New Marinades


Tequila Lime Chicken Marinade

chicken marinade

  • ½ cup gold tequila
  • 1 cup freshly squeezed lime juice (5 to 6 limes)
  • ½ cup freshly squeezed orange juice (2 oranges)
  • 1 tablespoon chili powder
  • 1 tablespoon minced fresh jalapeno pepper (1 pepper seeded)
  • 1 tablespoon minced fresh garlic (3 cloves)
  • 2 teaspoons kosher salt
  • 1 teaspoon freshly ground black pepper
  • 3 whole (6 split) boneless chicken breasts, skin on

Mix all ingredients in a large bowl. Add the chicken breasts. Refrigerate overnight. Heat a grill and brush the rack with oil to prevent the chicken from sticking. Remove the chicken breasts from the marinade, sprinkle well with salt and pepper, and grill them skin-side down for about 5 minutes, until nicely browned. Turn the chicken and cook for another 10 minutes, until just cooked through. Remove from the grill to a plate. Cover tightly and allow to rest for 5-10 minutes. Serve hot or at room temperature.

More chicken marinades.

Adobo Quail Marinade

quail marinade

  • 4 semi-boneless quail

Adobo Marinade:

  • 2 ancho peppers, stemmed and seeded
  • 2 roma tomatoes, rough chop
  • ½ small onion, rough chop
  • 2 cloves garlic, rough chop
  • 1 tablespoon fresh cilantro, chopped
  • 1 tablespoon white sesame seeds, toasted
  • 2 tablespoon brown sugar
  • 2 teaspoons ground cumin
  • 1 teaspoon dried oregano leaves
  • Salt and pepper to taste
  • 2 cups chicken stock
  • ¼ cup apple cider vinegar

Add all the ingredients in a small sauce pan. Bring the stock to a strong simmer and cover the pan and allow the ingredients to steep for at least 30 minutes. Transfer to a blender cup and process until smooth.

Coat both sides of the quail with adobo and allow to marinade for at least 1 hour. Reserve the remaining adobo sauce to use for platting.

Grill quail over a hot charcoal fire or gas grill. Brush with remaining adobo sauce when the quail come off the fire and serve.

More quail marinades.

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