6 EASY CHICKEN MARINADES | amazing chicken breast recipe + freezer friendly meal prep
Using a chicken marinade is one of the best ways to give your chicken breast recipe some big flavor and maximum juiciness. From a bright Greek lemon marinade, to punchy honey mustard, and everything in between - here's everything you need to know about making (and using) the best chicken marinades!
While I'm all for dry rubs for a savory top coat, chicken marinades have their own benefits. They're great for locking in your favorite flavors, tenderizing the meat, and keeping it ultra juicy as it cooks. That's especially important for when you're cooking up chicken breasts - because we all know how easily they can dry out.
In addition to chicken breasts, these marinades can be used for chicken thighs (my favorite), or even chicken drumsticks, depending on what type of meal prep you've got going for the week. So if you need some fresh dinner ideas (aka chicken recipes for dinner), watch the video and head to the blog post below for more sides and pairing options.
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► TIMESTAMPS:
00:00 Intro
00:38 How much chicken to marinate
00:48 How to make greek lemon chicken marinade
02:22 How to make cilantro lime chicken marinade
03:18 How to make honey mustard chicken marinade
04:15 How to make teriyaki chicken marinade
05:08 How to make fajita chicken marinade
05:51 How to make Italian chicken marinade
06:43 How to label Stasher Bags with markers for meal prep
07:59 How to bake (or grill) chicken after it's marinated
08:52 Store cooked chicken for easy meal prep
09:12 Taste test
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The Perfect Crispy Sesame Chicken!
#shorts #chicken #crispychicken #sesamechicken #food
Sesame Chicken:
- 1 lb chicken thigh
- 1-2 cloves of garlic
- black pepper to taste
- 1.5 tsp of soy sauce
- 1/2 tsp of salt
- 3/8 tsp of baking soda
- 1 egg white
- 0.5 tbsp of starch (add it to the marinade)
- 1 cup of Potato starch (use it to coat the chicken)
- 2 cups of oil to fry the chicken
Ingredients for the sauce:
- 2 tbsp of Honey
- 2 tbsp of brown sugar
- 2 tbsp of Soy sauce
- 3 tbsp of water
- 3 tbsp of ketchup
- 1 tbsp of vinegar
- 2 tsp of potato starch mixed with 2 tsp of water
- 1/2 tbsp of sesame oil
- 1.5 tbsp of toasted sesame seeds
- Diced scallion as a garnish
1) Cut some boneless and skin on chicken into 1-inch (2,5-cm) size pieces.
2) Marinate the chicken with 1 tsp of grated garlic, 1 ½ tsp of soy sauce, ½ tsp of salt, some black pepper to taste, ⅜ tsp of baking soda, 1 egg white, 2 spring onion white, and ½ tbsp of potato starch. Mix everything until well combined. Cover it and let it sit for 1 hour.
3) For the coating sprinkle a tiny bit of water into the starch a few times, until some of the starch clumps up.
4) Give the chicken into the flourmix. Cover the meat with the other half of the starch. Shake off all the excess flour.
5) Heat up the oil to 380°F (193°C). Add in the chicken. After 2 minutes, you can feel that the surface is getting crispy and the color is slightly yellow. Take them out.
6) Let all the chicken rest for about 15 minutes and then double fry the chicken. In about 2 or 3 minutes, it will reach that beautiful golden color.
7) In a large bowl, add in 3 tbsp of brown sugar, 2 tbsp of liquid honey, 2 ½ tbsp of soy sauce, 2 ½ tbsp of ketchup, 3 tbsp of water, 1 tbsp of vinegar. Mix them well.
8) Put your pan/wok on the stove and pour all the sauce in. Keep stirring the sauce on medium heat. Bring it to a boil and pour in some potato starch water to thicken the sauce. Keep stirring until it reaches a thin syrup texture.
9) Add the chicken back into the pan/wok, along with 1 tbsp of sesame oil, 1 ½ tbsp of a toasted sesame seed. Garnish with diced scallions.
Grilled Sweet Ginger & Sesame Chicken Breasts ⛄️
Sesame Chicken | Easy Dinner Idea
Today I’m sharing a lightened up version of Sesame Chicken. This recipe is an old favorite of mine from Ellie Krieger. I’ve made a few changes, but the result is flavorful, take-out at home—perfect for a weeknight dinner.
ORANGE CHICKEN video:
Healthy Sesame Chicken
(adapted from Healthy Appetite with Ellie Krieger)
2 boneless, skinless chicken breasts, diced into bite-sized pieces
5 Tbsp. low sodium soy sauce
4 tsp. toasted sesame oil
2 tsp. honey
6 tsp. olive oil
1 ½ c. chicken broth
¼ tsp. dried ginger
1 Tbsp. rice vinegar
3 Tbsp. sugar
1 Tbsp. cornstarch
6 green onions, chopped
3 garlic cloves, minced
pinch of red chili flakes
sesame seeds for garnish
Place the chicken pieces into a gallon sized Ziplock bag. Add 3 Tbsp. soy sauce, 2 tsp. sesame oil, and 2 tsp. honey. Close bag and squish everything around to coat the chicken. Refrigerate for 20-30 minutes to marinate. Whisk the chicken broth, dried ginger, 2 Tbsp. soy sauce, rice vinegar, sugar, and cornstarch together until combined. In a large skillet, add 2 tsp. olive oil. Use a slotted spoon to remove half of the chicken from the marinade and sauté over medium high heat until golden and cooked through. Remove the first batch of chicken to a plate. Add 2 more tsp. of olive oil and the rest of the chicken and sauté until golden and cooked through. Remove this chicken and carefully wipe out the skillet with a paper towel. Add the remaining 2 tsp. of olive oil and cook the white and half of the green parts of the green onions (reserving the remaining green onions for garnish) along with the garlic and a pinch of red chili flakes. Sauté over medium heat for a minute or until fragrant. Whisk the sauce again to redistribute the cornstarch then pour into the skillet, stirring constantly to prevent any lumps. Bring the sauce to a simmer and allow to thicken. Add the remaining 2 tsp. of sesame oil and stir to combine. Add the chicken back in. Stir to coat the chicken in sauce. Serve over rice and garnish with sesame seeds and reserved green onions. ENJOY!
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BETTER THAN TAKEOUT – Sesame Chicken Recipe
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To be honest, the first time I ate this I was thinking, no, Chinese people do not eat sesame chicken. And now, I make it every week. Seriously, who can say no to these crunchy nutty little bites of chicken? And this recipe could be the best sesame chicken you ever had.
???? RECIPE - Note: Here I want to correct a mistake in the video. At 03:16 I said to heat up the oil to 300 degrees Fahrenheit. It was an audio mistake, please keep the oil temperature at 380 degrees Fahrenheit while frying. I am really sorry about that. The video is already uploaded, I can't edit it anymore.
Ingredients to marinate the chicken (Serve 2-3 people with some white rice)
- 1 lb chicken thigh, cut into 1.5 inches cubes
- 2 cloves of garlic
- black pepper to taste
- 1.5 tsp of soy sauce [Amazon Link:
- 1/2 tsp of salt
- 3/8 tsp of baking soda
- 1 egg white
- 0.5 tbsp of starch (add it to the marinade)
- 1 cup of Potato starch (use it to coat the chicken)
- 2 cups of oil to fry the chicken
Ingredients for the sauce
- 2 tbsp of Honey
- 3 tbsp of brown sugar
- 2.5 tbsp of Soy sauce [Amazon Link:
- 3 tbsp of water
- 2.5 tbsp of ketchup
- 1 tbsp of vinegar
- Sweet potato starch water to thicken the sauce (2 tsp of potato starch mixed with 2 tsp of water) (Amazon Link:
- 1 tbsp of sesame oil [Amazon Link:
- 1.5 tbsp of toasted sesame seeds [Amazon Link:
- Diced scallion as a garnish
INSTRUCTION
Cut some boneless and skin on chicken leg into 1-inch size pieces. You can use chicken breast if you wish to.
Marinate the chicken with 1 tsp of grated garlic, 1.5 tsp of soy sauce, 1/2 tsp of salt, some black pepper to taste, 3/8 tsp of baking soda, 1 egg white, and 1/2 tbsp of starch. Cornstarch, potato or sweet potato starch, they all work, depends on what you used for the coating later. Mix everything until well combined. Cover it and let it sit for 40 minutes.
Add half of the starch into a big container. Spread it out. Add in the chicken. Cover the meat with the other half of the starch. Put on the lid and shake for a few minutes or until the chicken is coated nicely
Heat up the oil to 380 F. Add the chicken piece by piece. In less than 2 minutes, you can feel that the surface is getting crispy and the color is slightly yellow. Take them out. Then we gonna do the second batch. Before that, you might want to fish out all those small little bits. It is optional but it does affect the quality of the oil.
Keep the temperature at 380 F, and fry the second batch of the chicken. Once you are done, let all the chicken rest for about 15 minutes and we gonna double fry the chicken. Double frying will stabilize the crunchiness so it last longer. At the end we will coat the chicken with some glossy sauce If you don’t double fry it, the chicken might not be crispy while serving. You just keep an eye on the color. In about 2 or 3 minutes, it will reach that beautiful golden color. Take them out and set it aside.
Next, we gonna make the sauce. In a large bowl, add in 3 tbsp of brown sugar, 2 tbsp of liquid honey, 2.5 tbsp of soy sauce, 2.5 tbsp of ketchup, 3 tbsp of water, 1 tbsp of vinegar. Mix them until well combined.
Put your wok on the stove and pour all the sauce in. There is some sugar sink in the bottom of the bowl, make sure you clean that. Keep stirring the sauce on medium heat. Bring it to a boil and pour in some potato starch water to thicken the sauce. This just 2 tsp of potato starch mixed with 2 tsp of water. Keep stirring until it reaches a thin syrup texture. Introduce the chicken back into the wok, along with a drizzle of sesame oil and 1.5 tbsp of a toasted sesame seed. Toss everything until the chicken is coated nicely. Take them out. Garnish it with some diced scallion and you are done.
chinese takeout recipes ~ sesame chicken ????????
sesame chicken ~
Sesame chicken was always one of my favorite dishes to order from chinese takeout as a kid.. but now that I'm older I can make it myself -- here's how!
recipe here:
marinade:
chicken thighs
salt + pepper
garlic cloves
baking soda
soy sauce
egg white
equal parts flour + cornstarch
cornstarch slurry (mixed with water)
sauce:
soy sauce
rice vinegar
ketchup
brown sugar
honey
sesame oil
rice vinegar
written recipes
link to ingredients
instagram
????