Chicken Marinade Recipes

Ingredients

• Marinade 1 – Thai chicken
• 4-5 tablespoons sunflower or any neutral flavored oil
• 1 chicken breast, approx. 120 grams
• 2 teaspoon Thai paste
• 1 thai chilli, sliced
• 3 tablespoons coconut milk
• 1 teaspoon jaggery
• 3 lemon grass roots, grated
• ⅓ – ½ teaspoon salt
• 1 chicken breast, approx. 160 gms
• 1 ½ tablespoons greek yoghurt / hung curd
• 2 teaspoons piri piri powder
• ½ teaspoon garlic paste
• ½ teaspoon honey
• 1 teaspoon sunflower oil
• ⅓ – ½ teaspoon salt
• 1 chicken breast, approx. 120 grams
• 1 teaspoon olive oil
• 1 tablespoon greek yoghurt / hung curd
• 1 teaspoon grated garlic
• 1 pinch saffron soaked in 1 teaspoon cooking oil
• ¼ teaspoon turmeric powder
• 1 teaspoon lemon juice
• ½ teaspoon white pepper powder
• 1 teaspoon honey
• ⅓ – ½ teaspoon salt
• 1 chicken breast, approx. 120 grams
• 2 teaspoons kokum paste
• ⅓ – ½ teaspoon salt
• 2 tablespoons coconut milk
• ¾ teaspoon green chilli, crushed
• ½ teaspoon garlic, grated
• 1 sprig curry leaves, finely chopped
• 1 teaspoon greek yoghurt or hung curd
• 1 chicken breast, approx. 160 grams
• 2 teaspoons grated ginger
• 2 teaspoons toasted sesame oil
• ¼ teaspoon green chilli, crushed
• 1 teaspoon honey
• 1 teaspoon dark soy sauce
• ¼ teaspoon crushed pepper
• ⅓ – ½ teaspoon salt
• 1 teaspoon rice vinegar
• 1 chicken breast, approx. 160 grams
• 2 tablespoons orange juice
• 1 teaspoon orange zest
• ½ teaspoon honey
• ½ teaspoon light soy sauce
• ½ teaspoon vinegar
• ½ teaspoon garlic paste
• ¾ teaspoon grated ginger
• ½ teaspoon toasted sesame oil
• ⅓ – ½ teaspoon salt
• 1 chicken breast, approx. 160 gms
• 1 tablespoon greek yogurt / hung curd
• 1 cheese cube, grated
• 1 teaspoon coriander stalks, finely chopped
• 1/8 teaspooon cardamom powder
• 1 teaspoon ginger garlic paste
• 1/2 teaspoon lemon juice
• 1/8 teaspoon garam masala powder
• 1/4 teaspoon honey
• 1/4 teaspoon white pepper
• 1/4 teaspoon kasuri methi, roasted and crushed
• ⅓ – ½ teaspoon salt
• 1 chicken breast, (approx 160 grams)
• 1 tablespoon green yoghurt / hung curd
• 1 teaspoon ginger garlic paste
• 1/3 teaspoon red chilli powder
• 2 teaspoons Kashmiri chilli powder
• 1/4 teaspoon garam masala powder
• 1 teaspoon roasted besan, roasted gram flour
• 1/2 teaspoon kasuri methi, roasted and crushed
• 1 teaspoon lemon juice
• 1 1/2 teaspoons mustard oil
• ⅓ – ½ teaspoon salt

Steps

1. Add marinade ingredients to a bowl, whisk well, add chicken and massage with the marinade. Cover with a lid and let it marinate for 30 minutes or overnight.
2. Heat a pan or skillet with 2 teaspoons of oil. Add the chicken breast and cook for 4 minutes without flipping on medium to low heat. Flip the chicken & then cook on the second side until well browned and cooked through and serve.
3. Preheat the airfryer at 200C and brush the airfryer tray with oil. Place the marinated chicken breast on the tray & drizzle / brush a few drops of oil on the chicken breast. Air fry for 5 minutes at 200C, drizzle a few drops of oil on the chicken as it tends to get dry and air fry for another 5 minutes till the chicken is well browned and cooked well. Airfrying time depends on the size of the chicken breast. A 160 grams chicken breast takes approx.10 minutes to cook.
4. Preheat the oven at 200C and line the baking tray with baking paper. Place the marinated chicken breast on the tray & drizzle/brush a few drops of oil on the chicken breast. Bake for 14-15 minutes at 200C till the chicken is cooked and well roasted from the outside. Baking time depends on the size of the chicken breast. A 160 grams chicken breast takes approx.15 minutes to cook.