Marinades for grilled poultry

July 26, 1998|By Annette Gooch | Annette Gooch,Universal Press Syndicate

With grilled poultry, marinades make the difference between simply good and simply sensational. The right marinade adds color and flavor, and keeps chicken, turkey, Cornish game hens, duck and pheasant juicy and succulent. Here are some tips:

* Use nonreactive (glass, ceramic or stainless steel) containers for mixing marinades and for marinating. Plastic or aluminum can react with the acidic ingredients in marinades, creating an off-taste.

* To reduce the possibility of food-borne illness, always marinate poultry in the refrigerator. Never taste marinade in which raw poultry, fish or meat has been steeped; do not reuse marinade as a basting liquid or sauce.

* Before grilling, drain marinade from poultry, discarding marinade. Pat poultry dry with paper towels to minimize VTC spattering and flare-ups on the grill.

Citrus-Cinnamon Marinade

1/2 cup fresh orange juice

1/4 cup olive oil

2 tablespoons orange-flavored liqueur

1/4 teaspoon ground cinnamon

Use this golden marinade on any poultry.

Teriyaki Marinade

1/2 cup soy sauce

2 tablespoons rice wine vinegar

3 tablespoons sugar

2 teaspoons freshly grated ginger

1 clove garlic, minced

2 tablespoons dry sherry

Use this oil-free Asian-style marinade for poultry, beef or fish.

Red-Pepper Cajun Marinade

1/4 cup dry red wine

1/4 cup olive oil

3 tablespoons Louisiana-style hot red-pepper sauce

1 tablespoon prepared mustard

Chicken or turkey needs only 1 hour marinating time in this spicy mixture.

Cole Publishing Group

Pub Date: 7/26/98

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