how do i cook marinated chicken breast
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How to Bake a Marinated Chicken Breast Coat a baking pan with a thin layer of cooking spray. Remove the chicken breasts from the marinade, and allow the excess marinade to drip off before placing them onto the baking pan. Bake the chicken breasts in the preheated oven for 40 minutes, or until the meat's juices run clear.Remove the chicken from the oven. Allow the meat to stand for five minutes before serving.he longer you allow your chicken breasts to marinate, the more tender the meat will become. To bake marinated chicken breasts, you will need approximately five minutes for preparation and 40 minutes for cooking time.
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- Instructions: 1  Combine marinade ingredients in a large zip top plastic bag. 2  Add chicken and marinate 30 minutes or longer. 3  Preheat oven to 425° F. 4  Line a large rimmed baking sheet with extra-wide foil (this is only to save cleanup) and place a baking/cooling rack on top. Preheat oven to 425° F. 2  Line a large rimmed baking sheet with extra-wide foil (this is only to save cleanup) and place a baking/cooling rack on top. 3  Or set two 8 x 11 disposable foil broiler pans on your baking sheet. 4  Remove drumsticks from marinade and place on rack. 5  Bake for 45 minutes, turning once after 35 minutes.
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Honey Balsamic Sheet Pan Chicken While the chicken marinates, place the potatoes and cherry tomatoes on a sheet pan. Drizzle with the remaining olive oil, season with salt and pepper, and stir to coat. Bake for 25 minutes. Remove the sheet pan from the oven and toss the green beans with the potatoes and tomatoes. Remove the marinated chicken breasts from the plastic bag, reserving the remaining marinade in the bag. Place the marinated chicken, evenly spaced, on top of the vegetables.
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Easy Chicken Gyro 1 Remove chicken from the marinade and shake off excess. 2  Discard the remaining marinade. 3  Place chicken on a large baking sheet. 4  Broil the chicken in the preheated oven until lightly browned and no longer pink in the center, 2 to 4 minutes per side. 5  Transfer cooked chicken to a plate and allow to rest for 5 minutes.
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- 1 Combine 1 tablespoon of minced garlic, 1 1/2 teaspoons of cornstarch, 2 teaspoons of soy sauce, 2 tablespoons of rice wine or dry sherry and 3/4 teaspoon of salt. 2  Pour the marinade over the chicken and stir to combine. 3  Leave to sit (refrigerated) for as little as five minutes or as long as an hour before cooking.
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- 1 Stir thoroughly until you have a good mixture. 2  Put chicken and marinate together in a plastic container and marinate in the refrigerator for 12 to 18 hours (6 to 9 hours if using skinless, boneless chicken breasts) before barbequing.  Barbeque slowly - don't overcook.
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Oven-Style Jerk Chicken 1 Preheat oven to 350 degrees F. Remove chicken from marinade. 2  Arrange chicken in a 3-quart rectangular baking dish. 3  Bake, uncovered, for 45 to 55 minutes or until chicken is tender and no longer pink (180 degrees F). Preheat oven to 350 degrees F. Remove chicken from marinade. 2  Arrange chicken in a 3-quart rectangular baking dish. 3  Bake, uncovered, for 45 to 55 minutes or until chicken is tender and no longer pink (180 degrees F).
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Balsamic Marinated Chicken Breasts Discard the remaining marinade, and place the chicken breasts onto the baking sheet. Bake in the preheated oven until the chicken breasts are golden brown and no longer pink in the center, 30 to 40 minutes. An instant-read thermometer inserted into the center should reach 165 degrees F (74 degrees C).
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Marinating 101: An Introduction to Marinating Beef, Chicken and Fish Poultry Marinade. 1  You can marinate an entire chicken or chicken parts. 2  Removing the skin from the chicken will help it absorb marinade. 3  In general, two hours of marinating is long enough for the meat to soak up the flavor, but poultry can marinate for up to two days in the refrigerator, according to the USDA Food Safety and Inspection Service. Very acidic marinades can actually toughen the meat over time, so follow the recipe or package directions.
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Banh Mi Lightly oil a slotted broiler pan. Sprinkle the chicken breast with garlic salt and pepper, and broil on slotted broiler pan, turning once, until the center of the chicken breast is no longer pink and the surface has browned, about 6 minutes per side. Remove the broiled chicken, and slice into bite-size pieces.
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- 1 Warm the honey to make it easier to combine with the sherry, ground cardamom, and peppercorns. Use this to marinade the chicken in a large bowl. Cover and allow to sit at room temperature for 30 minutes.  Meanwhile, heat the coconut oil in a large frying pan at medium high heat.
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Grilled Spatchcocked Chicken Directions. Prep: Puree onion, garlic, herbs, oil, and zest in a food processor. Rub some puree under skin of chicken breast. Rub remaining puree over rest of bird. Refrigerate at least 6 hours and up to 8 hours. Let stand at room temperature 30 minutes.Wipe off most of rub; season with salt and pepper.rep: Puree onion, garlic, herbs, oil, and zest in a food processor. Rub some puree under skin of chicken breast. Rub remaining puree over rest of bird. Refrigerate at least 6 hours and up to 8 hours. Let stand at room temperature 30 minutes.
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- 1 mix all ingredients except chicken in a bowl. 2  add chicken and let marinate 24 - 48 hours. 3  take chicken out of marinade and place in a 9x13 baking dish. 4  bake uncovered in a 425 degree F oven for 30 minutes. 5  cover and bake at 325 degrees F for 30 more minutes. reserve 1/3 of marinade. 2  mix chicken into the rest of marinade. 3  marinate 24 - 48 hours. 4  cook the chicken on a grill until outside is slightly blackened. 5  put in a 9x13 pan. 6  add the reserved marinade. 7  cover and bake at 325 degrees F for 30 minutes. 8  shred as described above.
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- 1 Salt and pepper to taste. 2  4 chicken breasts. 3  In a bowl mix the lime juice and zest, oil, soy sauce, honey, pepper, garlic and season with salt and pepper. Mix well.  Add the chicken breasts to a large zip-closed bag and pour the marinade over top. Close the top and toss the chicken.
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Italian Marinated Chicken Breasts Directions. 1  In a glass 9 x 11 baking dish, place cleaned and trimmed chicken breasts, and season with salt and pepper, if desired. 2  Pour Italian salad dressing over to coat and let marinate in the fridge for 1 hour.irections. 1  In a glass 9 x 11 baking dish, place cleaned and trimmed chicken breasts, and season with salt and pepper, if desired. 2  Pour Italian salad dressing over to coat and let marinate in the fridge for 1 hour.
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- 1 In a small bowl, whisk together olive oil, lemon juice, garlic, salt, pepper, and paprika for about 30 seconds. 2  Place chicken in a large bowl, and pour marinade over. 3  Using your hands, work marinade into chicken.4  Cover, and refrigerate overnight.ook. Ready In. 1  Cut 3 slits in each chicken breast to allow marinade to penetrate. 2  In a small bowl, whisk together olive oil, lemon juice, garlic, salt, pepper, and paprika for about 30 seconds. 3  Place chicken in a large bowl, and pour marinade over.
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Greek Marinated Chicken 1 After marinating for 30 minutes, either cook the chicken on a grill OR preheat the oven to 375 degrees in preparation to bake the chicken. 2  To bake the chicken, place the chicken pieces in a large casserole dish (9x13).3  Bake the chicken in the preheated 375 degree oven for 45-60 minutes, or until golden brown on top. Refrigerate the bag for 30 minutes. 2  After marinating for 30 minutes, either cook the chicken on a grill OR preheat the oven to 375 degrees in preparation to bake the chicken. 3  To bake the chicken, place the chicken pieces in a large casserole dish (9x13).
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- 1 Drain the chicken from the marinade, discarding the marinade. 2  Heat remaining 1 tablespoon sesame oil in a medium saucepan over medium heat. 3  Add garlic, ginger and chili paste and cook, stirring frequently, until fragrant, about 1-2 minutes. 4  Stir in 2 cups marinade until slightly thickened, about 3-4 minutes; keep warm.
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- Directions. Prep. Cook. Ready In. 1  In a medium bowl, mix the pineapple juice, vegetable oil, soy sauce, brown sugar, garlic powder, and pepper. 2  Place chicken in the bowl, and coat with the mixture. 3  Cover, and marinate in the refrigerator at least 2 hours. 4  Preheat the oven broiler. 5  Place chicken on a baking sheet.
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Tandoori Chicken 1 In a large bowl mix all the ingredients of the marinade and marinate the chicken pieces for 4-6 hours. 2  Once ready to cook, preheat the oven to 500°F or the highest. 3  Line the baking sheet with foil and place a cooling rack over it. 4  Now carefully put the chicken on the cooling rack. Keep aside. 2  In a large bowl mix all the ingredients of the marinade and marinate the chicken pieces for 4-6 hours. 3  Once ready to cook, preheat the oven to 500°F or the highest. 4  Line the baking sheet with foil and place a cooling rack over it. 5  Now carefully put the chicken on the cooling rack.
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Simple Marinated Chicken Wings 1 Cover the baking dish with plastic wrap, and marinate in the refrigerator for at least 2 hours. 2  Preheat an oven to 375 degrees F (190 degrees C). 3  Remove the plastic wrap from the baking dish. 4  Bake in the preheated oven until the chicken wings are no longer pink in the center, about 1 hour, basting occasionally. Cover the baking dish with plastic wrap, and marinate in the refrigerator for at least 2 hours. 2  Preheat an oven to 375 degrees F (190 degrees C). 3  Remove the plastic wrap from the baking dish. 4  Bake in the preheated oven until the chicken wings are no longer pink in the center, about 1 hour, basting occasionally.
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- The marinade should cook off for a few minutes before you serve the chicken. Always cook chicken to at least 160°F and test the temperature with a food thermometer. Discard any remaining marinade. You can place it in a small saucepan and boil for 2-3 minutes, then serve as a sauce for the chicken.
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- Use it on boneless cuts of chicken. Boneless chicken breasts or thighs can be processed with a meat tenderizing tool. Don't attempt to tenderize bone-in cuts of meat, since you'll shatter the bones. If you have a bone-in cut of meat you want to tenderize in this manner, remove the meat from the bone first.. Marinate the meat for an hour or more. Overnight is best, but marinating the chicken in buttermilk or yogurt for just an hour or so will make a big difference in the texture of the meat. To marinate it, simply place the meat in a container and pour enough plain yogurt or buttermilk to cover it.
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- 1 While Italian dressing is often used as a marinade, you can also use it to dip the chicken breasts in before coating them with bread crumbs. 2  Flatten the breasts slightly before dredging and bake on a greased pan for about 35 minutes in an oven set to 325 F.ips. 1  While Italian dressing is often used as a marinade, you can also use it to dip the chicken breasts in before coating them with bread crumbs. 2  Flatten the breasts slightly before dredging and bake on a greased pan for about 35 minutes in an oven set to 325 F.
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Skinless Chicken Drumsticks Instructions: 1  Combine marinade ingredients in a large zip top plastic bag. 2  Add chicken and marinate 30 minutes or longer. 3  Preheat oven to 425° F. 4  Line a large rimmed baking sheet with extra-wide foil (this is only to save cleanup) and place a baking/cooling rack on top.
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- 1 Put chicken on foil, pour over remaining marinade. 2  Bake at 400 degrees for 25-30 minutes. 3  Once chicken is a bit crispy and done cooking put on platter. 4  Pour leftover pan liquids into measuring cup, skim oil and pour sauce over chicken.