White meat marinade???

[fkj2]

About a year or so ago, didn't someone post a marinade for white meats?

Has anyone tried it to recommend it and if so, could you please repost it? Thanks.

 

[piratesmate]

I tried this one last summer - even though we'd never eaten at the Poly. I just wanted something different for chicken. We really liked it & have served it a number of times for guests. I usually get asked for the recipe. The only drawback is that it isn't just a "dump" marinade recipe. It takes a couple minutes to make.

At first I was put off by the length of time you're supposed to marinate. (I rarely plan meals that far ahead ) I also hesitate to keep chicken that long w/o freezing. We found that 24 hrs was sufficient to give it a really nice flavor when using boneless chicken, though.

One last thing - I usually make the whole recipe & then save the reserved half for another night's grilling. It keeps well in the refrigerator for at least a week.

Oh - and I don't have a food processor. I just used my hand blender & it works fine.

White Meat Marinade
from 'Ohana, Polynesian

2 tbl. garlic, minced
¼ cup malt vinegar
¼ cup lemon juice
3 dashes tabasco
1 tsp. kosher salt
½ tsp. cracked black pepper
¼ cup light brown sugar
1 cup olive oil

Place all of the ingredients except the oil in a food processor. Slowly add the oil to the food processor to form an emulsion. Reserve half of the marinade for later use. Marinate the meat for two to three days in the refrigerator. Strain the reserved marinade and use to baste the meat during the cooking process.

 

[My~Rumbly~Tumbly]

Mmmmm, that sounds yummy! I'm going to give it a try. I don't each red meat.

 

[fkj2]

The tabasco doesn't make it too spicey, does it? I don't need any more antacids than I already use.

 

[piratesmate]

Oops! I meant to comment on that. I didn't think you could even really taste it with 3 dashes/drops. I had been worried because we don't like things that are hot or make you go Anyway, the 2nd time I made it, I increased the amount a bit at DH's request. I shouldn't have.

Does that answer your question? If you think it might be too much, why don't you put in only 1 or 2 dashes & then taste it?

Deb

 

[fkj2]

Thanks, Deb. I'll try that.