Italian Chicken Marinade

Italian Chicken Marinade | marissabaker.wordpress.comI ran out of the Italian dressing that I use as a marinade, so I decided to try making my own. I’d been thinking about it since reading the ingredients label on the dressing, which I think had more corn syrup in it than vinegar. Bleh.

I’ve tried this recipe out on chicken twice so far — once smothering the marinated pieces in tomato sauce and cheese and once baked on it’s own to accompany a potato side dish. It tasted good both ways. Let me know what you think if you try it in another dish or on a salad!

Italian Chicken Marinade

Italian Chicken Marinade | marissabaker.wordpress.com
spice mix

1 teaspoon sugar

1/2 teaspoon basil

1/2 teaspoon oregano

1/2 teaspoon parsley

1/2 teaspoon paprika

1/4 teaspoon salt

1/4 teaspoon pepper

1/4 teaspoon garlic powder

1/4 teaspoon onion powder

1 teaspoon lemon juice

3 Tablespoons olive oil

3 Tablespoons red wine vinegar

Italian Chicken Marinade | marissabaker.wordpress.com
whisk, whisk, whisk!

Combine all dry ingredients in a small bowl. Whisk in lemon juice, olive oil, and vinegar. Pour over chicken and marinade for at least 20 minutes.

Italian Chicken Marinade | marissabaker.wordpress.com
makes plenty of marinade for 10 to 15 chicken tenders.

Asian Chicken Marinade

I’ve finally decided to write this recipe down (partly so I can remember how to make it, and partly so I can share it here). I like to serve it with salad and my Oriental Salad Dressing. In fact, this is what my brother requested for his birthday lunch this week.  I wonder how many other 16-year-old boys want an artisan salad for their birthday?

Asian Chicken Marinade

Asian Chicken Marinade recipe marissabaker.wordpress.com
marinade, pre-chicken

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¼ teaspoon red pepper flakes

½ teaspoon garlic powder

½ teaspoon ginger powder

½ teaspoon sesame oil

2 Tablespoon soy sauce

1 Tablespoon rice wine

Asian Chicken Marinade recipe marissabaker.wordpress.com
chicken, post-cooking

Mix ingredients in gallon-size, plastic zip-lock bag. Add 1-½ pounds chicken breast tenders and seal the bag. Turn to coat chicken. Let rest in the marinade for 30 minutes. Place chicken in a 13x9x2-inch baking pan. Bake at 350°F for 20-30 minutes, until chicken is cooked through and no longer pink.

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Oriental Salad Dressing

Oriental Chicken Salad dressing recipe
Oriental Chicken Salad

Since the oven is still not working (the repair man said he should have it fixed this Friday), I had to come up with something other than blueberry cheesecake bars to post this week. I’ve had this salad dressing recipe for some time, but for lunch yesterday I decided to try something different.

Instead of breading the chicken tenders, I marinaded the chicken in a mixture of soy sauce, rice wine, ginger, garlic, sesame oil, and little bit of red pepper. Thankfully the broiler is still working, so we were able to cook the chicken. My family agreed it tasted marvelous.

The original dressing recipe came in the same e-mail that I got my General Tso’s Chicken recipe from. It’s the dressing for Applebee’s Oriental Chicken Salad. We usually serve the it over salad with rice noodles and sliced almonds.

Oriental Salad Dressing

Applebee's oriental chicken salad dressing
Dressing before and after being mixed (I think it’s lumpy because I didn’t let the ingredients sit at room temperature. Still tastes good, though).

1/3 cup honey

3 tablespoons rice wine vinegar

½ cup mayonnaise

2 teaspoon Grey Poupon Dijon mustard

¼ teaspoon sesame oil

Prepare dressing ingredients by mixing in a small bowl. Refrigerate until ready to use.