Southern Barbecue Chicken Marinade
What goes into making unforgettable Southern barbecue??? This Southern barbecue chicken marinade will help you slice, grind, & measure your way to finger-lick'n good bbq.
Equipment
- Molcajete y Tejolote optional
- Learning Tower as needed
- Copper Saucier or microwave
- Plastic Wrap
Ingredients
- ½ cup vegetable oil
- 2 bay leaves crushed
- 1 teaspoon curry powder
- ½ teaspoon dried basil
- ⅛ teaspoon marjoram
- ⅛ teaspoon savory spice
- ¼ teaspoon dried thyme
- ½ teaspoon turmeric
- 1 ¼ teaspoon lemon pepper
- ⅛ teaspoon ground nutmeg
- 1 ¾ teaspoon seasoned salt
- 1 tablespoon paprika
- 1 teaspoon ground cumin
- ¾ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon cayenne pepper
- 1 lemon
- 1 onion large, sliced
- 7 cloves garlic minced
- 3 ½ cups water
- 1 red bell pepper seeded and chopped
- 5 jalapeño peppers sliced
- 2 tablespoon liquid smoke
- 1 tablespoon vinegar
Instructions
- Prep the Vegetables and Lemon for the BBQ Marinade: Wash your hands with soap and water. Gently rub produce under cold running water. Scrub firm produce with a clean vegetable brush under running water. Use a knife and cutting board to slice the lemon, onion, and jalapeño peppers. Mince the garlic. Seed and chop the bell pepper.
- Add the Oil & Garlic to a Large Bowl: Pour the oil into a bowl large enough to fit the marinade and the meat. Add the minced garlic to the bowl.
- Grind the Spices as Needed: Use a measuring spoon and molcajete as needed to grind the spices for the bbq chicken marinade. Transfer them to the bowl.
- Add the Remaining Ingredients to the Bowl: Add the remaining marinade ingredients to the bowl with the oil and spices. Mix everything together with a spoon.
- Heat the Marinade: Heat the marinade in the microwave for 30 seconds to release the flavor of the spices. Alternatively, heat the marinade in a large sauce pan on the stove. Turn off the stove when finished.
- Transfer the Chicken to the Marinade: Transfer the chicken to the marinade. Cover with plastic wrap and place in the refrigerator for 24 hours. If your kids are still learning to navigate their way around meat, try drumsticks. Everyone loves a drumstick.
Notes
- Do not use the same utensils on cooked food that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
- See more guidelines at USDA.gov.
- Full Lesson Info and Pictures at: https://happyhomeschooladventures.com/barbecue-chicken-marinade
Nutrition
Calories: 193kcalCarbohydrates: 7gProtein: 1gFat: 19gSaturated Fat: 3gPolyunsaturated Fat: 11gMonounsaturated Fat: 4gTrans Fat: 0.1gSodium: 701mgPotassium: 158mgFiber: 2gSugar: 2gVitamin A: 770IUVitamin C: 42mgCalcium: 33mgIron: 1mg
Estimated nutrition information is provided as a courtesy and is not guaranteed.
Tried this recipe?Let us know how it was!
