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Old 04-28-2010, 11:46 AM   #1
Join Date: Dec 2008
Location: Tulsa, OK
Posts: 67
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?


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Old 04-28-2010, 11:53 AM   #2
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Oil thickens in the cold. Perfectly normal. Not a problem.

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Old 04-28-2010, 11:55 AM   #3
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Olive oil...thickening.
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Old 04-28-2010, 11:55 AM   #4
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Sean - It's just the olive oil & is perfectly normal. All oils will solidify when exposed to cold temps. A 1/2-cup olive oil is a lot of oil for a marinade. Next time, cut the oil amount back to 1/4 cup or less & use other liquids to take up the slack if you want more marinade. Try dry white wine or dry sherry (depending on taste); a tablespoon or two of low-sodium soy sauce or Worcestershire sauce, etc., etc.; fresh-chopped garlic, shallots, fresh herbs -tasting the marinade as you go along (BEFORE you add the raw chicken to it, of course!) so that it isn't over or under-seasoned to your taste. This time around, just leave the chicken in the fridge - taking it in & out of fridge to let the oil warm up isn't healthy. Just spread the solidified marinade all over the chicken as best you can & let it be.
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