Marinated Chicken

From: No idea - on an old index card! There's not even a recipe name!

Ingredients:
2 tsp vegetable oil
1/2 onion, finely chopped
1 garlic clove, minced
1 Tbsp honey
2 Tbsp ketchup
2 Tbsp Worcestershire sauce
1 tsp mustard
1 tsp chili sauce
4 chicken wings
1 Tbsp flour
salt and pepper

Heat oven to 400 degrees. In a skillet, heat oil, add onions and garlic, cook for 5 minutes. Stir in honey, ketchup, Worcestershire, mustard and chili sauce. Cook for 1-2 minutes. Mix flour, salt and pepper. Turn chicken in that mixture, then brush on the cooked mixture. Cook in oven for 30 minutes.

What I did differently from the recipe:
I didn't have chili sauce on hand, so what I did was add chili powder to the flour mixture, and I threw in some brown sugar and vinegar with the sauce that was cooking on the stove. I ended up adding more ketchup, honey and Worcestershire during the cooking, because, YUM! Also, I used drumsticks because I had some in the freezer I needed to use.

What I'll do differently next time:
Nothing really, except I think this would be GREAT on wings instead of drumsticks because of the caramelization that happens during the cooking. It was fine on drumsticks but it would be finger-lickin' good on wings!

Verdict:
Thumbs up! Like I said, using this on wings would make it better, but the flavor was so good. This is a keeper for marinades!

Teriyaki Chicken

Ingredients:
1/2 cup soy sauce
1/2 cup dry sherry or orange juice
2 Tbsp sugar
2 Tbsp vegetable oil
2 tsp grated gingerroot or 1/2 tsp ground ginger
2 cloves crushed garlic
8 bone-in chicken breast halves

In shallow glass or plastic dish mix all marinade ingredients. Add chicken; turn to coat. Cover dish and refrigerate, turning chicken occasionally at least 1 hour but no longer than 24 hours. As you grill the chicken, brush with marinade.

What I did differently from the recipe:
I halved it because we only had 3 chicken breasts. That was plenty of marinade. I substituted the sherry by adding an extra Tbsp of sugar and pouring in a bit of white vinegar - sorry, I didn't measure. It wasn't more than 1/4 cup. As usual, we didn't marinade it more than a few minutes. We were too hungry! Oh, and we mix the marinade in a ziploc bag and then put the chicken in. Less mess that way.

What I'll do differently next time:
Same stuff. Actually, I might use OJ next time instead of sherry if we have any in the house. I bet that would add a good flavor.

Verdict:
Thumbs up! This was a great marinade! And it was so easy.

Printable version:
Ingredients:
1/2 cup soy sauce
1/2 cup dry sherry or orange juice
2 Tbsp sugar
2 Tbsp vegetable oil
2 tsp grated gingerroot or 1/2 tsp ground ginger
2 cloves crushed garlic
8 bone-in chicken breast halves

In shallow glass or plastic dish mix all marinade ingredients. Add chicken; turn to coat. Cover dish and refrigerate, turning chicken occasionally at least 1 hour but no longer than 24 hours. As you grill the chicken, brush with marinade.

Maple-Barbecued Chicken

Ingredients:
2 (2 1/2 to 3 lb.) broiler-fryers, cut up
1/2 cup melted butter
2 small cloves garlic, minced
1/3 cup wine vinegar
2 Tbsp maple syrup
2 tsp salt
1/8 tsp pepper
1/2 tsp dry mustard
1/2 tsp marjoram leaves

Place chicken skin side down in a large shallow baking pan. Combine butter, garlic, vinegar, maple syrup, salt, pepper, mustard and marjoram.

Pour over chicken. Bake in 425 oven 30 minutes. Turn chicken pieces. Baste with sauce and bake 30 more minutes or until chicken is tender.

Voila!

What I did differently from the recipe:

I used chicken tenderloin instead of broiler-fryers, partly because I had some in the freezer and partly because I have no clue what a broiler-fryer is. I used white wine vinegar because the recipe didn't specify red or white but I thought white would taste better. I didn't use maple syrup, I used pancake syrup. Store brand. And I only had ground marjoram, not the leaves, so I used 1/4 tsp dry marjoram instead. I only had to cook the chicken 15 minutes on one side and 10 on the other.

What I'll do differently next time:

No changes to this recipe!

Verdict: Thumbs up!

Yummy Honey Chicken

Ingredients:
1/4 cup vegetable oil
1/3 cup honey
1/3 cup soy sauce
1/4 tsp black pepper
chicken breast halves
2 cloves garlic

In a large bowl, whisk together the oil, honey, soy sauce and pepper. Before adding chicken, reserve a small amount of marinade to brush onto chicken while cooking. Place chicken and garlic in the bowl and marinade in the fridge at least two hours (the longer the better). Preheat the grill for high heat. Drain the marinade from the chicken and discard. Lightly oil the grill grate. Place the chicken on the grill; cook for 12-15 minutes, or until chicken juices run clear. Turn and brush with reserved marinade frequently.

What I did differently from the recipe:
We added the garlic in the very beginning with everything else. We also only marinated it 15 minutes because we were starving to death. It definitely had an incredible flavor even after only that long.

What I'll do differently next time:
No changes to the recipe, but this would be great as kabobs with some bell peppers and pineapple I think - or whatever you want to add.

Verdict: Thumbs up!