Chicken Marinades
Part of the Video Series Easy Chicken Recipes
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Video Transcript
Chicken Marinades
Hello this is Chef Shawn Roe on behalf of expertvillage.com we are now up to the marinades portion of our program. When constructing any marinade it is important that you have two basic structures which is a acid and a oil. Today I'm going to be using I'm going to be making a balsamic, basil, honey chicken using balsamic vinegar which will be my acid. Honey which would be a flavoring. Garlic and basil and I will be using olive oil as my oil base. Usually when you are making a marinade it is a one part acid to two parts of oil and then what ever flavoring your want to integrate with that. So what I'm going to do is I'm going to place a bowl there. You do not have to have a over abundance of marinades as long as it covers the chicken and the chicken could sit one third of the way up with the marinade that is all about what you need. I'm going to put some honey. Some balsamic vinegar. Some garlic and some basil or Italian seasoning. A little extra flavor to everything. Then I'm going to wipe this to a temper motion making sure that you would desolve all the honey that is in here. It tends to be a little sweeter of a chicken but it has a wonderful outcome. Pour the marinade over. Chicken only has to marinade for about one hour to be effective as a tenderizer and a flavoring agent. We are going to leave that to the side for now and move on to our next step.
Hello this is Chef Shawn Roe on behalf of expertvillage.com we are now up to the marinades portion of our program. When constructing any marinade it is important that you have two basic structures which is a acid and a oil. Today I'm going to be using I'm going to be making a balsamic, basil, honey chicken using balsamic vinegar which will be my acid. Honey which would be a flavoring. Garlic and basil and I will be using olive oil as my oil base. Usually when you are making a marinade it is a one part acid to two parts of oil and then what ever flavoring your want to integrate with that. So what I'm going to do is I'm going to place a bowl there. You do not have to have a over abundance of marinades as long as it covers the chicken and the chicken could sit one third of the way up with the marinade that is all about what you need. I'm going to put some honey. Some balsamic vinegar. Some garlic and some basil or Italian seasoning. A little extra flavor to everything. Then I'm going to wipe this to a temper motion making sure that you would desolve all the honey that is in here. It tends to be a little sweeter of a chicken but it has a wonderful outcome. Pour the marinade over. Chicken only has to marinade for about one hour to be effective as a tenderizer and a flavoring agent. We are going to leave that to the side for now and move on to our next step.
About the Expert
Expert: Chef Sean Roe attended a prominent culinary institute where he learned the art of cooking. Read More
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