1 cup soy sauce 1/8th cup miso paste 1/16th cup sriracha 1 teaspoon fresh ginger paste. 1/3 cup honey 1/4th cup freshly squeezed OJ 1/8th cup teriyaki sauce.
Let soak for 30-40 minutes then quickly sear then place in oven.
Maple syrup, mustard grains, salt, garlic, lemon juice, white wine, soy sauce, sriracha or harissa.
Chase Butler
Sounds pretty good tbqh familia.
Christian Nelson
I don't marinade. I brine. 15 ounces water 3 ounces salt fresh herbs tarragon, rosemary, sage 4 cloves garlic 1 small onion sliced 1 lemon halved 2 bay leaves 2 teaspoons black peppercorns, cracked beneath a saute pan
Matthew Diaz
needs some quinky sauce
Brayden Evans
...
Dominic Nelson
WHAT IS A QUINKY
Caleb Ross
this guy deleted his post
Jackson Anderson
WHO DELETED WHAT POST? I JUST WANT TO KNOW WHAT A QUINKY IS.
Jayden Davis
please stop replying to the capslock faggot
Jacob Thomas
>IMPLYING THERES ONLY ONE /LOUDPOSTER/
Matthew Martin
>1/16th cup sriracha >1/8th cup miso paste >1/8th cup teriyaki sauce Now if only there was an easier way to measure smaller increments of a cup.
Benjamin Martin
There is. It's called "convert to teaspoons or tablespoons." Google cups to tsp or tbsp and there'll be a bunch of converters.
Isaiah Ramirez
Or just fucking estimate. It's not like precision is required here.
James Brooks
LOUDPOSTER PRIDE WORLD WIDE
Carson Stewart
this is a pretty good marinade for lots of different things. I've used it for chicken, lightly on salmon, planning on trying it with beef. It freezes well too.
I know. All my marinades are estimates. I just gave it to him for future reference where it might be important and because some people are autistic and can't cook anything without exact proportions.
Dominic Phillips
Marinades are a meme.
>cover baking tray in foil >sprinkle salt, pepper and parsley on it >throw the chicken breasts on the tray >put pepper and soy sauce on the breasts >15 min gas 5 >turn over put on soy sauce again >15 min gas 5 >slather ketchup all over the place >bone appetite
Logan Clark
Why on earth would you want to bake chicken breasts?
Cooking them in the pan is faster. Uses less energy. Is easier to tell when they're done but not over-done. Easier to get good color on them.
Justin Ross
not him, that recipe sucked but they come out nice and crispy and you can put a nice coating on them
also, just as easy to tell when they're done
Thomas Morris
>just as easy to tell when they're done
Not really. You have to open the oven and check. Much easier to check by texture in a the pan while you've already got the spatula in your hand.
There's a fine line between done-and-juicy and overdone-and-dry with chicken breasts. 30 seconds is all it takes to overcook if you're not careful.
Gavin Wilson
>not using a thermometer and removing the chicken from the heat at 160 f
your chicken is probably overdone anyway
that fine line is less fine when cooking in the oven, low and slow
Aaron Myers
>soy sauce dropped
Angel Gray
Is brining different than marinating? Can you brine the chicken and then marinate it?
Mason Edwards
brining is non-acidic and done for a shorter time and you usually rinse the it off unles syou want to die of saltiness
Landon Bell
When you've cooked a fuckload of chicken and have sufficient experience you don't need a thermometer anymore.
>>low and slow Why on earth would you want to braise a lean cut like chicken breast?
Gavin Richardson
>Not using soy sauce in your marinades
Negro detected, I guess we don't all marinade our chicken in batter like you bud.
Ayden Cook
>adds nothing >overpowers everything else murikan detected, stop playing with a kitchen, its not a toy, buy yourself one of those age 6-11 toy labs