Best 5 Apple Cider Vinegar Marinade For Chicken Barbaja W Recipes

APPLE CIDER VINEGAR MARINADE FOR CHICKEN BARBAJA W.

Steps:

• Remove chicken from package (or if living in a country where chicken is really fresh, remove feathers, entrails (do not crush any bits) head, feet and wingtips and tail).
• In a large bowl or clean sink put the chicken or cut up pieces of meat then pour on cold water until covered then add 1/2 cup of table salt or use less and 1/2 cup of apple cider vinegar.
• Move the chicken around gently in this mixture for 10 to 15 minutes. Less time is ok if you see that the skin hangs loose on the meat.
• You can add sugar or brown sugar, molasses, honey, karo syrup, pancake syrup or artificial sweetner to the soak, but that and the salt are a matter of taste.
• Rinse gently with more clean cold water.
• Now you are ready to cook stovetop, oven, crock pot, campfire or whatever.
• Even an old elderly bird will usually be tenderized.
• My grandma also used this on game to make it tender and moist.
• Remember to use a sink cleanser that contains bleach on the sink, because chicken is a funny meat. You need to be careful with utensils after they were touched by any raw meat.
• I mention the clean up, because when I was a new cook I did not know.

GRILLED APPLE CIDER VINEGAR CHICKEN

Steps:

• For the brine and chicken: Combine the salt, brown sugar and 16 cups (1 gallon) cold water in a large plastic container and stir to dissolve. Add the chicken; cover and refrigerate to marinate for 4 to 6 hours.
• Prepare a charcoal fire using about 6 pounds of charcoal and burn until the coals are completely covered with a thin coating of light gray ash, 20 to 30 minutes. Spread the coals evenly over the grill bottom, position the grill rack above the coals and heat until medium hot (when you can hold your hand 5 inches above the grill surface for no longer than 3 or 4 seconds). Or, for a gas grill, turn on all burners to high, close the lid and heat until very hot, 10 to 15 minutes.
• For the basting liquid: Whisk together 1/2 cup water, the vinegar, oil, Worcestershire sauce and hot sauce in a medium bowl. Set aside.
• Drain the chicken well and pat dry; sprinkle with pepper. Apply some oil to the grill grate. Place the chicken on the grill, leaving plenty of space between each piece. Grill until seared, 1 to 2 minutes per side. Reduce the heat to medium or move the chicken to a cooler part of the grill. Continue to grill, turning occasionally and brushing with the basting liquid, until the juices run clear when the meat is pierced, 18 to 20 minutes. Remove the pieces from the grill as they cook and transfer to a warm platter. Serve immediately!

APPLE CIDER CHICKEN MARINADE

Steps:

• Whisk together the white wine, olive oil, lemon juice, cider vinegar, basil, parsley, rosemary, thyme, garlic, pepper, and salt in a bowl. Marinade chicken in mixture 8 hours or overnight.

APPLE CIDER-MARINATED GRILLED CHICKEN

Steps:

• Combine apple cider, apple jelly, lemon juice, Worcestershire sauce, hot sauce, salt, and pepper in a saucepan over medium heat. Cook and stir just until jelly melts, 3 to 5 minutes. Remove from heat and let marinade cool to room temperature, about 10 minutes.
• Place chicken thighs and marinade into a 1-gallon plastic zip-top bag and let marinate for at least 1 hour.
• Preheat an outdoor grill for medium heat and lightly oil the grate. Remove chicken from the bag and discard marinade.
• Grill chicken thighs until no longer pink in the centers, turning frequently being careful not to let chicken burn, 20 to 25 minutes. An instant-read thermometer inserted into the center of a thigh should read at least 165 degrees F (74 degrees C).

APPLE CIDER VINEGAR MARINADE

Steps:

• Combine all in jar large enough to be able to shake ingredients. Blend well.
• Allow to meld on counter about 1 hour prior to using the first time. Shake several times.
• Use to marinate meat or poultry for 3 hours.
• Reserve 1 cup of marinade for basting.