The Best Chicken Marinade/Sauce Ever! Recipe

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I stumbled on to this marinade while trying to come up with some way to freshen up my usual chicken grilling treatments. You know barbecued, lemon butter, garlic butter etc., etc. . . .
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Ingredients
  • 6 tablespoons butter or 3/4 stick
  • 1/2 cup white wine
  • 1/2 cup Tabasco sauce
  • 2 tablespoons Lawry’s Season Pepper
  • 1 tablespoon Lawry’s Season Salt (reduce if using salted butter)
  • 2 tablespoons granulated garlic (NOT garlic salt)
  • 3 or 4 mild jalapeno slices (the Hot variety it should say on the jar)
  • 1/4 teaspoon ground basil leaf
Directions
PREP
15 mins
COOK
15 mins
READY IN
30 mins
Combine the butter and wine in a microwave safe container, I use a Pyrex 2 cup measuring cup. Place in microwave and heat till better melts.

Add the Tabasco. I think it’s about 60 to 70 dashes. You can remove the plastic top to pour it out, just be doubly sure to put it back on properly or you may be sorry the next time you use it.

Add the seasonings and Jalapeño slices, just throw the slices in the stick blender will take care of them.

Move the whole mess to a larger bowl or the Stick blender will make quite a mess, believe me I know. Place the stick blender in the mixer and combine on the high setting. Mix thoroughly for 1 to 2 minutes or until the mixture does not separate. You can use a blender if you don’t have a stick blender.

Make sure the mixture is still relatively warm or it won’t mix well. If need be just reheat it in the microwave.

Throw it on the chicken, I’m trying it on some wings for my Super Bowl party, and let it marinate for a couple of hours.

I know that this recipe sounds like it is really hot. With a 1/2 cup Tabasco in the recipe, it seems like you couldn’t even pick them up let alone eat them. But they have just the right level of heat. I’m not sure what does it, maybe the butter or it maybe the wine that mellows out the Tabasco. One thing I know for sure I rarely eat my chicken any other way.

I used it to marinate some chicken on a stick that I call Kyle’s Flaming Hot Chicken Skewers. See the post for the chicken skewers here: http://www.chefbenwa.com/blog/?p=175

I call them Kyle's because my son, Kyle, decided that the marinade was no longer too hot and he just loved the chicken prepared this way.

I've used this for chicken breasts, chicken wing, whole pork loins, pork chops, and pretty much anything you want to grill. I haven't tried it on beef yet, but I'm sure it would be great.

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