marinade

Remove the chicken from the refrigerator and transfer it, along with the marinade, to the prepared baking dish.

Pierce the shoulder thoroughly all over with a fork before applying the marinade.

So when grilling a steak or frying chicken, while you can use fresh cloves in a marinade, it’s much easier to use powder.

With the marinade still clinging to it, the chicken is then placed on a grill or grill pan, to end up boldly seasoned, moist and tender, and boasting a gorgeous deep-emerald color to boot.

You can make the marinade ahead of time and keep it in the cooler—separate from your steaks until it’s time to start marinating.

From ceviche marinade to pickled sheep eyeballs to ground rhino horns, here are the craziest hangover cures from around the globe.

Remove the squab breasts from the marinade and place on a baking sheet lined with aluminum foil.

Allows you to marinate in minutes rather than hours--the vacuum pulls open the muscle fibers to let the marinade in.

Pour the reserved marinade and the stock into the pot, add the venison back to the pot, stir to combine, and bring to a simmer.

Strain the marinade through a colander, reserving the liquid and reserving the bacon, vegetables, herbs, and spices separately.

Let the grouse soak in this for three days, turning them two or three times daily, and pouring the marinade over them.

Dip each piece of rabbit in breadcrumbs and broil, sprinkling the pieces with the marinade.

Bake at 450 for 5-6 minutes or until well seared, brush plenty of the marinade over the fish.

Fasten it to the spit and roast it, basting frequently with the marinade strained.

Wipe dry, marinade in oil and lemon-juice, and broil as usual.