If you are here, and reading this blog then I think it’s safe to assume that you feel that marinating is an essential step to include whenever you are cooking proteins with less flavor like pork or chicken. There are some rules that are important to mention when talking about marinades.
When making a Chicken Marinade:
- Discard the marinade that has come into contact with the chicken
- Reserve some of the marinades so you can use it as a sauce later
- Use zip-type bag to seal out the air
- Use and injector to inject the meat with the marinade to really amp the flavor really deep into the flesh
You can use this marinade for fish, pork, and chicken.
- 2 tablespoons low sodium soy sauce
- 1 tablespoons brown sugar
- 1 tablespoons sesame seeds
- 1 teaspoon garlic, minced
- 2 tablespoons ginger
- 1/2 teaspoon of 5 spice powder
- 1/2 teaspoon chili powder
- 1 1/2 teaspoon sesame oil
- 1 1/2 tablespoon rice wine vinegar
- 1 tablespoon olive oil
- 1/4 cup water
- Combine all ingredients in a small sauce pan.
- Whisk together over a low heat until it is combined.
- Let the mixture to cool slightly, and pour over the chicken and inject the meat.
- Seal the chicken in a zip-type bag and let it sit int he fridge for up to 4 hours.