Stouts provide a deep, rich, coffee-like element to the flavor of chicken.
Wet marinades use acid to create enzyme action that dissolves connective tissue and relaxes tightly coiled protein fibers. Marinades are used primarily to add flavor and aromatic elements when used on chicken, and small amounts of acid, such as that contained in ale, provide more than enough enzyme action for the already-tender meat. Unlike heavy proteins, such as beef, that require a minimum of 12 hours of marinating time, chicken needs only 30 minutes to four hours of marinating before preparation.
Instructions
Marinade I
1. Mix together 1/2 cup olive oil, 1/4 cup white wine vinegar, 1/2 tsp. cumin, 1 tsp. turmeric, 1 tbsp. smoked paprika, 8 roughly chopped garlic cloves, 1/4 cup freshly squeezed lemon juice, 1/2 tbsp. kosher salt and 1 tsp. freshly ground black pepper.
2. Coat the chicken in the marinade and place it in an airtight container. Pour the remaining marinade over the chicken and cover. Alternatively, place the chicken in a large plastic sealable storage bag, cover with marinade and close.
3. Marinate the chicken for a minimum of 30 minutes but not more than 4 hours. Turn the chicken over halfway through marinating. Remove excess marinade from the chicken and dry before seasoning and cooking.
Marinade II
4. Mash together 4 minced garlic cloves, 1 tbsp. finely grated ginger and 1 tsp. kosher salt in a large mixing bowl to form a paste.
5. Mix together 1 finely minced shallot, 1/4 cup Dijon mustard, 1 tbsp. smoked paprika, 1/2 finely minced green bell pepper, 1 tsp. freshly ground black pepper, 1/4 cup olive oil and 2 cups stout ale in the mixing bowl with the paste.
6. Place the chicken in and airtight container or large plastic sealable storage bag and pour the marinade over.
7. Marinate for a minimum of 30 minutes but not more than 4 hours. Turn the chicken over halfway through the marinating process.
Tags: more than, airtight container, black pepper, chicken over, chicken over halfway, enzyme action, finely minced