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Marinades for steak or chicken.

post #1 of 34
7/6/09 at 8:44pm
Thread Starter 
I've been eating alot of boneless chicken breasts and cheap steaks lately, and they've been pretty bland. What are some of you guys' favorite homemade (or store bought) marinades, and how long do you usually marinate the meat for?
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post #2 of 34
7/6/09 at 8:50pm
First, buy some better steaks. The only seasoning i use is fresh cracked pepper and salt, i usually rub it in as i let the steak sit for a few minutes (for it to reach room temperature), right before throwing it on the grill. Thats all a good steak needs.
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post #3 of 34
7/6/09 at 8:50pm
chicken: sesame oil, soy, sriracha, dried basil and rice wine vinegar honey, lime, coriander and garlic powder white wine vinegar, mustard, tomato paste steak: olive oil, lemon juice and oregano woestershire, red wine and olive oil my store always has sirloin and top round on sale, so marinades are a life saver when you have 3 boys who eat like me
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post #4 of 34
7/6/09 at 10:54pm
Just made some baked chicken tonight that was pretty tasty without resorting to super strong commercial marinades.

I coated the baking pan in olive oil and rubbed the chicken (boneless, skinless breast) in it. Sprinkled some salt and freshly ground black pepper on it. Then I sprinkled some home-grown basil on the chicken, and lastly placed a lemon slice or two on it. Baked it, put the chicken on the serving plate, tented it with aluminum foil, and then made some gravy with the drippings from the baking pan and some chicken stock. I thought it was pretty tasty, and very easy.

I honestly find for chicken that it tastes much better without a traditional "marinade" and rather just 3-4 basic herbs/spices.
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post #5 of 34
7/6/09 at 11:19pm
Mojo Criollo, you can find it in the latin section.
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post #6 of 34
7/7/09 at 9:35pm
Thread Starter 
Thanks guys those sound good. I think I'll notice more of a taste difference using a better marinade rather than a better cut of meat. Texas Jack, I've been using this Mojo stuff. It's good on steak, not so much on chicken.

Anyone else? I know there's some experts in our midst (SField, Kwilk)
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post #7 of 34
7/7/09 at 9:36pm
Did you try, Dr Pepper ?
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post #8 of 34
7/7/09 at 10:51pm
Thread Starter 
Quote:
Originally Posted by vaclava krishna View Post
Did you try, Dr Pepper ?
No as I, fear I would develop emphysema in, my typing.
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post #9 of 34
7/8/09 at 12:35am
Boneless skinless chicken breasts are usually awful. Bland and dry.

Try brining them to make them juicy when you grill or broil them. I just mix up sea salt and water until it is about like seawater, add a splash of acid (lemon, cider vinegar, etc) and some sort of seasoning (rosemary, thyme, sage, etc). Let it sit like that for maybe 8 hours.

My preference would be to stop getting the boneless skinless breasts and start buying more complete chickens. That way marinading isn't necessary.
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post #10 of 34
7/8/09 at 8:09am
Don't use boneless skinless frozen breasts. Just buy whole fryers and butcher it yourself. They taste so much better. The cost isn't much higher even if only the breasts are eaten.

EDIT: Didn't realize Milhouse had the same suggestion.
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post #11 of 34
7/8/09 at 10:15am
2 parts red wine, one part olive oil, crusthed thyme and rosemary makes a great steak marinade.
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post #12 of 34
7/8/09 at 10:48am
boneless, skinless breasts are pretty good if you butterfly them down the middle and pound them out with the back of your knife (paillard)... I just rub a slight bit of olive on oil them, salt and pepper (good S+P, not some morton in a paper tube shit), and then ground coriander seed. Can also add juice of half a fresh lemon per breast if inclined. Works well on the grill or in a pan, IMO, cooks super fast, and the chicken made into the paillard can avoid being dry like they usually are.
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post #13 of 34
7/8/09 at 11:00am
Just don't ask kunk for his bbq sauce or his wife will divorce him
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post #14 of 34
7/8/09 at 11:11am
I put one up, some time ago, for steak. Either search it or ask Kwilk to post it, as I know he's used the recipe. It's a great marinade that is subtle so you can actually taste the meat, but provides a little acid and flavour.
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post #15 of 34
7/8/09 at 11:28am
While I agree with buying whole chicken for flavour reasons, sometimes its just less practical.

My go-to's are usually a jerk marinade, or a greek-style one with dill, oregano, garlic, lemon and olive oil, and usually for 24 hours. The jerk in particular really livens up boring chicken breasts.

As for a good steak, I agree with just sea salt, fresh cracked pepper, some olive oil, and maybe a little rosemary. For lesser cuts, a Korean style is nice with chili, sesame seeds and oil, garlic, soy, ginger and coriander.
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