Tangy Chicken Marinade Recipes

Steps:

• In a small bowl, whisk together the vinegar, 1/2 cup of oil, the mustard, Italian seasoning, paprika, salt, and pepper. Rub the marinade liberally on each chicken cutlet. Arrange on a quarter sheet pan lined with parchment paper. Cover with plastic wrap and freeze for 30 minutes. Chicken will freeze slightly. Remove from the freezer and with a sharp knife, chip the slightly frozen meat as thin as possible.
• In a large saute pan over medium-high heat, add 2 tablespoons of oil. Add the onions and cook until slightly browned, about 2 minutes. Add the garlic and the chipped chicken meat and cook until the chicken is cooked through, about 5 minutes. Stir in the chives. Overlap the pepperoni on top of the chicken and repeat with the cheese slices. Turn off the heat and allow the heat from the meat to melt the provolone.
• With the help of a spatula scoop up the chicken with the cheese and put it on the split roll. Tuck some cherry pepper spread on the side of the roll. Wrap tightly in a square of parchment paper. Repeat with remaining rolls and filling.

Steps:

• In a large bowl, combine garlic, paprika, black pepper, teriyaki, and apple cider vinegar. Add chicken, cover and marinate overnight.
• Grill chicken and serve with teriyaki rice, over a salad, or with fajita fixings.

Steps:

• Place chicken in a single layer in a bowl or pan. Mix together Worcestershire sauce, oil, lemon juice, and garlic; pour over chicken. Cover. Refrigerate for at least 6 hours.
• Take chicken out of marinade, and place on broiler pan or grill. Broil until done, approximately 7 minutes on each side.

Steps:

• Marinate chicken for 6 hours or overnight and grill.

Steps:

• In a large mixing bowl, crush the orange and put all of the pulp with the juice.
• Mix all of the other ingredients with the orange; blend well.
• Place meat or items to be marinated into a 1 gallon freezer bag.
• Pour marinade over the top, squeeze out the air.
• Marinate for at least 2 hours in the refrigerator.