Chicken Marinade Recipes

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Lavender Grilled Chicken Recipe Recipe

Lavender Grilled Chicken Recipe

06.03.14 by Jackie

We recently threw a barbecue dinner, and as I mentioned in last week's video, we grow all sorts of lavender. I made a marinade for chicken legs with lavender honey, lemon juice, herbes de Provence, dry sherry, garlic and soy sauce and used half of it for the glaze. 

The glaze was thickened with tapioca starch; I used it as soon as the grill marks were visible on the chicken. I reinforced the lavender flavor with soaked sprigs of lavender. If you don't have fresh lavender, fresh rosemary would work fine too.


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Bell Pepper Stuffed Chicken Rolls Recipe

This is my second most favorite chicken recipe (after my poulet rôti, "roasted chicken"). The whole idea is to use dark meat from the chicken thigh, stuff it, pan-sear the meat and finish cooking in the oven. It's as simple as that. First, I used boneless chicken (de-boning the thigh and using the bones for excellent chicken broth) and made sure the skin was still on. Then I proceeded with the tender meat. I used a preserved lemon marinade and let it rest overnight. For the filling, I combined roasted red bell peppers, Manzanilla olives, shallots and cornichons (French gherkins). 

To me, cooking is an expression of love. The dish doesn't have to be complicated. Learn your basics and you'll be able to dazzle your friends and family with creative, over-the-top dishes by making a few variants of your favorite recipes. 


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Chicken Roulade Stuffed with Morel Mushrooms and Chestnuts Recipe

If you're planning on serving poultry on Christmas Eve, you might want to consider this dish. I stuffed chicken with morel mushrooms, caramelized onions and season-friendly roasted chestnuts. I used chicken thighs with the skin on so the meat remained ultra moist and because boning them could be done without difficulty. The whole procedure isn't necessary but it gives the dish an attractive appearance. Once the chicken was cooked, I let it rest for 30 minutes and obtained beautiful slices of chicken roulade. 

I'm definitely going to recreate this dish for Christmas, though I'm not sure which poultry I’m going to use. This recipe could be used with duck, pheasant or turkey, but I prefer goose  for a holiday feast. You could also use the stuffing of your choice such as sausage, pesto, sun-dried tomatoes, blue cheese, dried cranberries or bread dressing. I can't predict the future but I can tell this is going to be a delicious holiday season!


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Cranberry Chicken Recipe Recipe

Cranberry Chicken Recipe

11.13.13 by Jackie

I usually use lemon juice as a meat tenderizer; the acidity from the citrus is perfect for softening meat and getting it extra tender. For Thanksgiving, I wanted to try something different, so I tested a new chicken recipe by substituting cranberry juice for the lemon juice. I wanted to make sure the skin was nice and crispy, so I pan-fried the chicken first, then completed cooking in the oven.  

I still don't have a final count on the number of meat eaters attending our Thanksgiving. I know for sure we'll have many vegetarian side dishes and appetizers to please my husband Lulu, Daddy and the girls, but I'm still wondering if I'll roast an entire turkey or two chickens. This recipe will work for either bird, so I’m covered either way. And so are you!


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Moroccan-inspired Chicken Recipe Recipe

I'm spending some family time in France this month. At the end of this week, I'm going to be cooking for my sister's family while Aria gets to spend some time with her cousins. This is the chicken recipe I'm planning to prepare for our dinner meal. The chicken is flavored with preserved lemons, dried apricots, fennel and harissa. The process is much the same as for my tandoori chicken recipe, but with North African flavors.  There is a large North African community in France, and as a child I enjoyed many similar wonderful dishes. I've learned a lot about the flavors from the region and have savored many spectacular dishes from its culture. 

The dish incorporates lots of sweet flavors, as is common in North African cuisine. I'll serve this on a bed of semolina with a fennel salad. I hope they'll like it!


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