Solid Chicken Marinade?
OK, I'm trying to learn to cook boneless, skinless chicken breasts quickly, simply, and healthily.
I've developed a pretty effective technique by first searing them in a cast iron grill pan till they have some caramelization, then finishing them in a covered casserole dish in the oven.
I've been using prepackaged marinades, but they're loaded with salt, so I decided to make my own. The last time I tried it, the spices weren't mixed very well, so this time I decided to mix the marinade in the blender first.
I put in a half cup of olive oil, a couple of slugs of Real Lemon juice, some ground black pepper, some Mrs. Dash's salt-free grilling blend for chicken, some Mrs. Dash's salt-free garlic & herb mix, and some McComrack's herb chicken mix and blended it on slow for about a minute.
It didn't appear to be all that thick when I poured it over 3 boneless, skinless chicken breasts in a small Pyrex container, put the cover on, and put it in the refridgerator, but several hours later the marinade had congeales into semi-solid paste. I took it out of the refridgerator for an hour, or so and it had gone back to a liquid, so I turned the chicken breasts and put it back into the refridgerator. A couple of hours later, I checked it again, and it was back to a near-solid.
Is my problem the blender? The other thing I wonder if it might be is the amount of spices I put in ... it was pretty liberal.
Has anyone else run into this?