Comments on: Chicken Marinade Recipe – Two Ways

By: Chef D

Chef D — Thu, 15 Apr 2010 09:02:46 +0000

Amy very nice recipe and layout, consider guest posting. Thanks

By: lululu

lululu — Sat, 12 Dec 2009 17:42:38 +0000

Great tips! I’ve always freeze meat for use after, but never freeze marinated meat. Now, it really save me tons of hours!

By: Shirley

Shirley — Sat, 12 Dec 2009 13:38:52 +0000

I marinate overnight in ziplocks too. Really saves time and gets the most out of the marinade. And lemon juice is a must for that zing, isnt it?

By: Amy

Amy — Sat, 12 Dec 2009 03:58:55 +0000

@gfe–gluten free easily, Actually I’ve been playing around with stevia as a good, low-glycemic sweetner without the calories. I put in just enough stevia to cut the tartness of the vinegar. I use it in my hot cocoa and if I make a fru-fru coffee drink, too. And, I just used it along with some agave in a batch of cookies. They’re great.

By: gfe--gluten free easily

gfe--gluten free easily — Sat, 12 Dec 2009 01:45:38 +0000

Great idea, Amy, and I love that you share the step-by-step photos. I know you use agave most often, so I’m curious why you use Stevia in the last marinade. Does Stevia hold up better in the freezer or is it just a matter of stevia working better in that particular recipe?

Thanks,
Shirley