For your upcoming barbecue, try this delicious and simple island chicken marinade recipe. The marinade is the best you've ever tried, and the recipe is from an old waterfront restaurant.
I'm not even remotely joking when I say that this is the best marinade recipe you'll ever try. It is directly from a restaurant on the water.
Ingredients
Okay, so let's quickly review the ingredients you'll need for this recipe:
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons of canola oil
- 1 large onion
- 2 tablespoons chopped garlic
- ⅓ cup packed dark brown sugar
- 1 ½ teaspoon ground allspice
- ¾ teaspoon dry thyme
- ¾ teaspoon black pepper
- ½ teaspoon ground cloves
- ½ teaspoon ground cinnamon
- A pinch of cayenne
- ½ cup reduced-sodium soy sauce
- ½ cup red-wine vinegar
GROUND THYME VS. REGULAR THYME:
- Use about 25% less ground thyme than you would if you were using dried thyme.
- And now, some grilling and marinating advice to guarantee ultimate success!
How Long to Marinate Chicken:
For up to two days, chicken can marinate without risk in the refrigerator. If you're in a hurry, you can marinate your chicken for as little as 30 minutes while still enjoying all of the wonderful flavors. Compared to other meats, chicken does better with shorter marinating times. (However, longer is still preferred.)
Freezing this Chicken Marinade
- This marinade is perfect for freezing and should be stored in an airtight container and used within 3 months if possible.
- Be sure to only store/freeze/use marinade that hasn’t touched the uncooked chicken yet!
How to Grill Chicken:
For two thinner slices that are roughly the same size as one another, it is best to cut each chicken breast in half lengthwise. Alternatively, you can cut the chicken in half widthwise and flatten each half. I do this for a number of reasons:
- More surface area means more flavor because more of it can soak up the delicious marinade.
- Compared to a plump piece of chicken, chicken slices that are more flat cook more consistently.
Contrary to popular belief, you shouldn't oil your grill grates before using them. These people can explain why.
-After grilling the chicken, let it sit for 5 to 10 minutes. The internal juices of the meat must have time to reabsorb. Otherwise, your cutting board will be covered in juice. This is not good.
How Long to Grill Chicken:
Under direct heat, flattened boneless, skinless chicken breasts require 4 minutes on each side.
![](https://porecipes.com/wp-content/uploads/2023/05/Island-Chicken-Marinade-1-300x300.png)
Island Chicken Marinade
Ingredients
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons canola oil
- 1 large onion, peeled and chopped
- 2 tablespoons chopped garlic
- ⅓ cup packed dark brown sugar
- 1 ½ teaspoon ground allspice
- ¾ teaspoon dry thyme
- ¾ teaspoon black pepper
- ½ teaspoon ground cloves
- ½ teaspoon ground cinnamon
Pinch cayenne
- ½ cup reduced-sodium soy sauce or tamari
- ½ cup red-wine vinegar
Instructions
- In a large saucepan, heat the canola and olive oil over medium heat. Add the onions and garlic and let cook, covered, for 4-6 minutes- until the onions are soft & translucent. Stir them occasionally as they cook.
- Stir in the brown sugar, allspice, thyme, pepper, cloves, cinnamon and cayenne and remove from heat. Stir in the soy sauce and red wine vinegar.
- Let the mixture cool completely before using it.
- Chicken should marinade for at least 2 hours or overnight.
- Set aside about ¼ cup of the marinade to brush on top of the meat as it cooks, if desired.
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