barbecued chicken marination (sometimes referred to as “barbecue”) is a very popular, but often misunderstood, marinading technique used to preserve chicken in an oven.
It involves boiling a thin sauce of water (usually vinegar) in a low temperature (usually 200-400 degrees F) for a few hours, until it is very tender.
This is done to preserve the meat and marinades taste.
It’s also used to make chicken soup.
The key to the sauce being tender is the addition of vinegar, which prevents the meat from drying out.
Chicken marinaded in a slow-cooker for 30 minutes at 300 degrees F can be quite tender, so it’s worth taking a look at this recipe.
Other marinads are more traditional, but they’re generally less flavorful.
The first time you try a barbecue, you’ll probably notice that the chicken is very dry.
This isn’t a bad thing, as most chicken marinated in vinegar will lose its flavor over time.
However, the texture of chicken will change as the vinegar is cooked.
This can result in a “meaty” texture, and that’s a recipe for disaster.
Barbecued Chicken Marinade Ingredients 2 cups chicken broth (about 1/4 cup chicken broth per 1 pound of chicken) 2 tablespoons of olive oil 1 teaspoon of salt 1 cup chicken stock (see above) 1 tablespoon of Worcestershire sauce 1 teaspoon black pepper 1 tablespoon garlic powder 1 teaspoon ground cumin 1 tablespoon onion powder 1/2 teaspoon of ground cayenne pepper Directions Place the chicken in a large pot.
Bring to a boil, then reduce the heat to medium-low.
Once the chicken has reached a boil and is almost fully cooked, add the olive oil and salt.
Let the mixture simmer for 15-20 minutes.
If the chicken doesn’t brown completely, add more chicken broth and cook for another 10 minutes.
Drain the chicken and pat dry.
Heat up a small pan over medium-high heat.
Add the Worcester’s salt and pepper, then add the chicken stock.
Simmer the stock for about 5 minutes.
Add in the chicken broth, Worceser’s salt, garlic powder, cumin, and onion powder.
Simmers for another 5 minutes or so, until the chicken starts to thicken.
Transfer to a serving platter, add a few more tablespoons of stock, and stir it around to combine.
If you like a bit of flavor, you can use a small amount of Worchester’s to bring the sauce to a thick consistency.
Add more Worcescer’s and add more salt and black pepper.
Serve with your favorite sauce.
Barbecued Beef and Chicken Marinating Ingredients 3 tablespoons Worcesershire sauce (or another light-colored wine) 1 cup beef broth (1 1/3 cups chicken stock) 1/8 teaspoon garlic powder 2 tablespoons Worchestershire sauce 3 tablespoons of Worchester’s salt 2 teaspoons of black pepper 3 tablespoons water (or more to taste) 2 cups beef brisket (about 2 pounds) 3 tablespoons beef stock (or chicken stock, if you don’t have chicken stock on hand) 1 can of diced tomatoes 1/5 cup beef bouillon cube 1/10 teaspoon dried oregano 1/1 teaspoon dried thyme 1/6 teaspoon dried basil 1/12 teaspoon ground coriander 1/9 teaspoon ground pepper Directions Combine all ingredients in a small saucepan.
Bring it to a simmer, then lower the heat and simmer for 20-30 minutes, until meat is tender.
Transfer meat to a plate, then drizzle over the chicken marinating sauce.
Serve the finished sauce over the meat.
Barbecue Chicken marinating can also be used to marinate chicken in vinegar, although this method is often used to add a smoky flavor.
This sauce is often referred to simply as “vinegar chicken marinate.”
Ingredients 3 cups chicken liquid (about 6 cups chicken bouillon) 1 teaspoon Worcheys black pepper 2 teaspoons Worcesery salt 2 tablespoons vinegar 1 teaspoon red pepper flakes 1/7 teaspoon dried pepper flakes Method Combine all the ingredients in the saucepan and bring it to boil.
Reduce the heat, add Worceseries salt, and pepper.
Simmulate by mixing in the remaining ingredients.
Serve in a bowl.
Chicken Marinating in a Slow-Cooker Barbecuing Chicken can be done in a number of ways.
You can make it ahead of time, where the chicken will be marinated for several hours in the refrigerator, or you can do it ahead, where it will be cooked in the slow cooker.
Both methods are pretty easy to follow, and both work.
If you prefer, you could also marinate the chicken at a higher temperature and marinate it for a longer time in the fridge.
You can also