Easy chicken marinade that uses a mix of pantry staples and fresh ingredients Published April 12, 2016 - Last Updated November 23, 2020. If you're shooting for some kind of Mediterranean flavor profile, a bold-flavored olive oil plays into that. Like any good marinade, you will find an acid (vinegar), an oil (olive oil), and a combination of herbs and spices for amazing flavor The unique flavor not only comes from the olive oil but also in the perfectly seasoned marinade, flour coating and batter. Pin Print Save to Favorites Review 3.94 from 47 votes That's a good thing up to a point, because it means your chicken will taste well-seasoned and come out juicy when it's done. Let the chicken bake for 60 minutes, then remove the parchment or foil and cook for an additional 15-30 minutes, basting periodically, until well cooked and tender. https://www.yummly.com/recipes/olive-oil-garlic-chicken-marinade If using foil, pierce a few vents with a sharp knife around the outer edges. If you don't know for sure, skip the salt. Easy chicken marinade that uses a combination of olive oil, lemon juice, mustard, parsley, and garlic to make each bite burst with of flavor. Mayo Clinic: If Olive Oil Is High in Fat, Why Is It Considered Healthy? Food Photography Beauty Shots & Styling by, bone in, skin on (I like using chicken thighs), or potato starch (use potato starch for Passover), You will also need: 9x13 baking dish, plastic wrap, foil. Carefully tip the baking dish so that the pan drippings and juices gather in one corner. Each of those three things plays a specific part in the marinade. The answer to that is adding flavors to your chicken, either by seasoning it as you cook or by marinating it ahead of time. Brush the cooking grates clean. Two flavoring ingredients are less straightforward than herbs and spices, and those are salt and sugar. While sauce is heating, whisk together 1 tbsp cornstarch or 2 tsp potato starch and 2 tbsp water till smooth. Pour the remaining drippings into a small saucepan along with ¼ cup of white wine. Brush the pieces evenly with olive marinade, using all of the marinade to coat. Preheat oven to 375 degrees F. Remove the plastic wrap and cover the baking dish with parchment or foil. Pour the starchy liquid into the saucepan and whisk until combined. Heat the sauce until bubbling and thickened. Whisk the ingredients together, pour them into the bag and add your chicken pieces. Place chicken pieces in a 9x13 ceramic or glass baking dish. In a mixing bowl, whisk together the chopped olives, olive oil, lime juice, garlic, honey, lime zest, red pepper flakes and oregano. That can be a bad thing if your chicken scorches at the surface before it's cooked through, so use it warily. Serve the chicken topped with warm sauce. The other, really good reason for choosing olive oil is that it's one of the healthiest dietary fats. Most marinades contain oil, an acidic ingredient, and some combination of other flavorings. To make up your marinade, you'll need just enough oil to thoroughly coat your pieces of chicken. His work has appeared online on major sites including Livestrong.com, WorkingMother.com and the websites of the Houston Chronicle and San Francisco Chronicle; and offline in Canada's Foodservice & Hospitality magazine and his local daily newspaper. Preheat the grill to 400 degrees. Squeeze out any unnecessary air, seal the bag and massage it for a moment or two to make sure the marinade covers the chicken evenly. Deep fried in aromatic olive oil for a satisfyingly crisp chicken skin, this juicy chicken has a cleaner taste as compared to other variations of fried chicken. Discard the fat. It also protects the chicken from the heat of cooking, and helps it brown on the grill or in your pan. The only real downside to chicken is that it can be a bit bland, unless you're buying really good birds from an artisan producer. This apple cider vinegar and olive oil chicken marinade makes the most of Thread the chicken pieces onto skewers, alternating chicken pieces with olives. Sprinkle the chicken pieces lightly with salt and pepper. Those marinades almost always call for oil, and olive oil is an especially good option. For one, a good olive oil will often have a distinctive flavor of its own. https://www.bbcgoodfood.com/howto/guide/how-marinate-chicken The oil does the same for fat-soluble flavor compounds, and it also coats the chicken. Still, there are a couple of reasons to opt for olive oil. The problem is that chicken is often already brined when you buy it, so if you add salt to the marinade, it might come out really, really salty. Your acidic ingredient can be lemon juice, wine, a mild vinegar or any other fruit juice you've got handy. All Rights Reserved. He was educated at Memorial University of Newfoundland and the Northern Alberta Institute of Technology. * Percent Daily Values are based on a 2000 calorie diet. Deep fried in aromatic olive oil for a satisfyingly crisp chicken skin, this juicy chicken has a cleaner taste as compared to other variations of fried chicken. Season the marinade with salt and pepper to taste. Korean fried chicken has taken the world by storm, but this golden olive oil fried chicken depicted in hit Korean drama series, Goblin is another level of finger lickin. Finally, add any combination of spices and fresh or dried herbs that appeals to you. You can use a bowl or other food-safe container, but marinating your chicken pieces in a zipper-seal bag means you'll need less marinade, and waste less oil. Chicken is just about the ideal meal ingredient, at least for omnivores. Cover the baking dish with plastic wrap and place it in the refrigerator for at least 2 hours, up to overnight (overnight is best). Just a tablespoon or two is usually all you need. The flavorings are there to add flavor, of course. it's baked. Marinate the chicken in a zip lock bag or dish in the refrigerator for 30 minutes to 2 hours. Transfer chicken pieces to a platter. Keep it refrigerated until you're ready to cook, ideally no more than an hour or two. It's made up mostly of monounsaturated fatty acids – usually abbreviated as MUFAs in nutritional literature, because that's a lot of syllables to type and sound out – and MUFAs have a lot of well-researched benefits on things like your cholesterol levels. There's no physical reason to choose one oil over the other for a marinade, because whichever oil you use will work just fine to coat your chicken and infuse flavors. The acidic ingredient is a flavoring in its own right, and it also dissolves water-soluble flavor compounds so they can make their way to the chicken. https://www.leaf.tv/articles/how-to-marinate-chicken-with-olive-oil That's important, because it helps the surface of the food hang onto all of those flavors.