4 Easy Chicken Marinades
Looking for some quick and easy marinades to make dinner prep super easy and delicious?
These four sauces, dips, and bastes will become a staple in your cooking repertoire.
Get ready to try:
- Our sticky-sweet and rich All-Honey Teriyaki Marinade
- Some creamy Honey Mustard Marinade
- A Speedy Peanut Satay
- Our twist on a Classic Walnut Pesto
Each of these recipes can be used in more ways than one. Making them a great solution for home-chefs, parents, and meal preppers who want to pack their food with flavour, and do it fast!
All-Honey Teriyaki Marinade
A sauce you can use on just about anything. This sticky-sweet and rich All-Honey Teriyaki Marinade is worth making from scratch, trust us.
INGREDIENTS
- ½ cup water
- 90g (¼ cup) Capilano Pure Honey
- ¼ cup pineapple juice
- ¼ cup soy sauce
- 2 tbsp rice vinegar
- 2 tbsp garlic, crushed
- 1 tbsp ginger, crushed
METHOD
- In a small saucepan over medium heat, combine all ingredients and bring to a simmer. Cook to reduce the liquid for 8-10 minutes, whisking constantly to prevent burning.
- Remove from heat and transfer to jars or airtight container. Sauce will keep for up to 4 weeks.
- Marinade Instructions: In a medium bowl or casserole tray, combine 1kg chicken thighs, halved, or tenderloin fillets with ½ cup of teriyaki marinade, mixing well. Cover and chill for at least 30 minutes or up to 24 hours. When ready to cook, thread chicken onto pre-soaked skewers, preheat BBQ or frypan and cook 4-5 minutes each side until golden and cooked through. Serve with remaining teriyaki sauce brushed onto chicken or as a dipping sauce.
SERVING SUGGESTION
This sauce is excellent used in stir-fry dishes. Simply use in place of store-bought sauces, or drizzle over stir-fried chicken or vegetables when ready to serve.
Honey Mustard Marinade
Is there anything better than sweet, creamy honey mustard sauce? Drizzle some of this on salads, use it as a marinade for chicken, or dip your favourite bite-sized snacks straight in!
INGREDIENTS
- 90g (¼ cup) Capilano Pure Honey
- 2 tbsp Dijon mustard
- ½ tsp sweet paprika
- ½ tsp each, sea salt & black pepper
- ½ tsp crushed garlic
- 2 tsp red wine or apple cider vinegar
- 1 tbsp extra virgin olive oil
METHOD
- In a medium bowl, combine all ingredients until smooth. Transfer to jars or airtight containers and store for up to 3 weeks.
SERVING SUGGESTION
This recipe will become your go-to marinade! In a medium bowl or casserole tray, combine 1kg chicken breast or tenderloin fillets with honey mustard marinade, mixing well. Cover and chill for at least 30 minutes or up to 24 hours. When ready to cook, preheat BBQ or frypan and cook 4-5 minutes each side until golden and cooked through.
Speedy Peanut Satay Marinade and Sauce
Satay is so easy to make and adjust to your taste preferences. They creamy, nutty flavour works well as a marinade for satay BBQ chicken skewers or fridge-ready dressing for noodle salads and rice bowls across the year.
INGREDIENTS
- 6 tbsp smooth peanut butter
- 3 tbsp red curry paste
- 400ml coconut milk
- 1 tbsp Capilano Pure Honey
- 1 tbsp lime juice
- 1 tsp fish sauce
METHOD
- In a small saucepan over low heat, combine peanut butter and curry paste heating until soft, approximately 1 minute. Add coconut milk, lime juice, honey and fish sauce, mixing well to combine. Remove from heat and store in jars or airtight container for up to 4 weeks.
- Remove from heat and transfer to jars or airtight container. Sauce will keep for up to 4 weeks.
SERVING SUGGESTION
Marinade Instructions: In a medium bowl or casserole tray, combine 1kg chicken thighs, halved or tenderloin fillets with half of satay marinade, mixing well. Cover and chill for at least 30 minutes or up to 24 hours. When ready to cook, thread chicken onto pre-soaked skewers, preheat BBQ or frypan and cook 4-5 minutes each side until golden and cooked through. Serve with remaining satay marinade as a dipping sauce, garnish with extra peanuts and coriander, if desired.
Honey Walnut Pesto
A staple recipe for any home cook! This twist on a classic green pesto employs honey for some added sweetness. Perfect for using as a dip, pasta sauce or over barbequed meat and veggies.
INGREDIENTS
- 3/4 cup walnuts
- 1 tbsp Capilano Pure Honey
- 2 cups basil leaves
- 1 cup parsley leaves
- 3 cloves garlic
- Juice of 1 lemon
- ½ cup extra virgin olive oil
- Sea salt and pepper, to taste
METHOD
- In a small fry pan, toast walnuts until golden and fragrant. Allow to cool.
- Place all ingredients except olive oil in food processor and pulse to combine until a coarse crumble. Continue to blend and in a steady stream, add olive oil to processor, mixing until a smooth paste forms. Taste and adjust seasoning if desired.
- Transfer to jars or airtight containers. Keep chilled for up to 2 weeks or frozen up to 3 months.
- Marinade Instructions: In a medium bowl or casserole tray, combine 1kg chicken breast, thighs or tenderloin fillets with ½ – 1 cup pesto, mixing well. Cover and chill for at least 30 minutes or up to 24 hours. When ready to cook, preheat BBQ or frypan and cook 4-5 minutes each side until golden and cooked through or cook on oven trays at 180°C for 20-30 minutes until cooked through.
SERVING SUGGESTION
Stir this sauce through cooked pasta, marinated grilled chicken, pan-fried salmon or served alongside vegetable dishes such as warm salads or buddha bowls.
-
Discover more...
- News
