THE BEST CHICKEN MARINADE ON THE PLANET

[niki]

hi georgean....i read the recipe and see what you mean...i use a metal bowl because i have a really big one and i don't usually make less than 3 chickens(when i cook, i don't mess around...i like to make a LOT)...you can use any kind of bowl....
  i'm going to say 3 parts lemon juice to 1 part water.....after cleaning and soaking the chicken, i fill the bowl up around 3/4 up at least and then the rest is water(not a lot of water)....just a tablespoon or 2 of oil..i use the bottled lemon juice and any oil...i don't waste fresh lemons or olive oil...there's no point...you're just marinating it..you don't use it afterwards....finely chopped onion,plenty of salt,pepper and oregano when marinating and once it's on the grill....skin side up for the pieces you leave the skin on(for the non-ldl family members)to start out with.......for myself, the split breasts with the skin removed so the spices adhere to the meat...
  ANYONE who eats this chicken LOVES it...there's really nothing like it.....................sincerely,niki

[niki]

because of it's excellent benefit in reducing the risk to your health when you barbecue, marinating is the thing to do...i answered this question on another post but thought i'd put it here to be helpful....

there are some things you can't do wrong and marinating chicken like this is one of them.....but, let me see...........i'm going to say that for one chicken, i'd use maybe a a cup of lemon juice and maybe a half a cup of water.......i would say less than a quarter of a cup of oil....ANY oil......you don't eat it....you discard it......spices?.....you shake loads of salt and pepper.....and, what i try to do with the oregano is shake some on every piece i can reach.........a small onion for 1 chicken....i put it in plastic bags sometimes also...that's fine...........

i often marinate it for 2 days....i made a bunch of boneless chicken breasts like this and put them on the forman grill and froze them in freezer bags to take out as i need them.........and, ANOTHER good thing about this is that you shouldn't cook them over a HOT grill......if you're using charcoal, you want them to be really white so they cook more slowly...about an hour..... 
of course, when i was a kid, we didn't take off the skin.....i take the skin off before cooking so the spices are on the meat itself and everyone loves it like that.......i would do that for the chicken breasts for yourself and then let everyone enjoy the chicken with the skin......the only person to complain in my family was my father(who didn't have a weight problem)so we gave him the chicken with the skin....the skin gets crispy and delicious....but, everyone else in my family is weight or health conscious so without the skin worked for them.................................   

[LINDA RN]

Thanks Niki, shoulda kept reading

[niki]

Thanks Niki, shoulda kept reading

don't give it a thought, linda.....if i look at a recipe on the boards, i'm not likely to read all the posts after it.....make sure you try it....it's REALLY great....i didn't make it up...THIS is the way greeks barbecue chicken....it's finger licking good...............and, you put salt, pepper and oregano on it as soon as you put it on the grill....when you turn it(in 10 minutes or so)salt, pepper and oregano it again....don't be afraid with the salt...it cooks off to some degree....i never measure and it NEVER comes out too salty....

as soon as i see split breasts on sale, i'm making this myself... 

[LINDA RN]

Thanks, Niki, and for clarifying the spices. I was thinking they went in the marinade. Or do you spice up the marinade also? I forgot to get chicken out of freezer so guess it is too late to get it ready to grill tomorrow. Maybe next weekend. Will need to start marinading Friday night and cook on Sunday.

Oh, ya, wanted to ask if you had ever tried this with lime juice? I kinda liked the tequila lime buffalo wings at Sam's. Don't buy them now because don't know what is in the "natural flavors" but I think I will experiment in adding some lime with the lemon juice.

[niki]

AND, i'll mention something else in both threads, another marinated meat(a GREEK specialty)is shish kebob...NOT cooked on high heat....ANOTHER plus..i posted my mother's recipe....i don't eat lamb often but THIS is a REAL treat....actually, haven't made it in a couple of years...GOTTA make it soon....i think i'm going to make it for my birthday...LOVE it..............................niki

http://boards.letsdolunch.com/boards/in ... pic=1259.0

and, btw......you could also marinate boneless chicken and skewer it with different vegetables....

[niki]

I was thinking they went in the marinade. Or do you spice up the marinade also?

i did it AGAIN.........i didn't specify.....i ASS U ME D.....so sorry.....you do both......in the marinade and then once on each side on the grill...and, as i said, for myself, i make them without skin so i don't lose the spices.....

i use the bottled lemon juice....i wouldn't waste good lemons OR limes on this.....you discard it anyway......you would need the juice of a NUMBER of lemons or limes.....imagine when i make 3 chickens.....i'd be squeezing lemons half the day............

[LINDA RN]

OK so how much and what kind of lemon juice? I am picturing the Real Lemon stuff.
I think I should do 3 chickens at a time also. After you grill, can you refreeze?