knows how to infuse a chicken with flavor? And why haven’t you shared this secret with me?
My bird cooked all day in the crockpot, teasing us with its aroma and making promises it didn’t deliver. When I shared my frustration at once again failing to infuse the white meat with flavor, Sid tried to lift this heavy burden from my shoulders. “Chicken is the iceberg lettuce of meat,” he insisted.
Surely this can’t be true. Surely there is a way to have flavorful chicken without drowning it in barbeque sauce.
I do have one marinade I use for chicken and salmon that we really like. It is called Firecracker Marinade, and I got it from my sister-in-law Carla. But every other marinade I try either doesn’t penetrate the surface of the chicken or leaves us thinking “ehhh, could be better.”
So what do I have to do to wring a good marinade from you people? And please don’t tell me to just pour a bottle of Italian dressing or Raspberry vinagraitte on my chicken. I tried both and we both thought, “ehhh, could be better” on the first one and “yuck” on the second one.
I want details. Step by step details. And measurements. Pretend you are writing a “Marinade for Dummies.” But be nice.
How about a contest? You all send me one or two of your best marinades. The one we like best wins. The winner gets special recognition on my blog of 2 regular readers and a small gift, to be determined later, depending on who wins and how much I like you. Your chances of me liking you very much increase dramatically if you send me a new great recipe.
To make it fair, I will share with you my best and only marinade. Okay, Carla’s marinade, but it’s mine now too.
And please post a recipe. If nobody posts, it would be too embarrassing for words. I might not ever be able to show my face around here again.
Holding my breath . . . . . . . . .and . . . . . click . . . ing. . . . . . . .PUBLISH.