HEY, HERE'S A SUPER EASY CHICKEN MARINADE

@everydayisfeastday

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SoundTikTok sound · Jade Alley Loop

Promoted product

chicken marinade

Why it worked

The video provides a simple, accessible recipe for a flavorful chicken marinade using common ingredients, making it easy for viewers to replicate. The creator's engaging presentation and clear instructions, combined with the visual appeal of the finished dish, likely contributed to its popularity.

Summary

The creator demonstrates how to make a simple chicken marinade using common ingredients like garlic, honey, mustard, and olive oil. The marinade is then used on chicken thighs, which are baked and served with rice and a spicy chili topping.

Structure

1Introduce the chicken marinade
2Gather and mix marinade ingredients
3Emulsify the marinade with olive oil
4Coat chicken thighs in the marinade
5Bake the marinated chicken
6Serve the chicken with rice and chili topping

Product placement

Grey Poupon Dijon Mustard: acts as an emulsifier in the chicken marinade. Removing it would change the texture of the marinade. Olive Oil: used in the chicken marinade. Removing it would change the flavor and texture of the marinade. Calabrian chilies: used as a spicy topping for the chicken and rice dish. Removing it would change the flavor profile of the dish.

Original caption

Your new favorite chicken marinade: 3-4 garlic cloves, grated or minced 1/3 cup honey 1/3 cup mustard Pinch kosher salt Black pepper 1/4 tsp onion powder 2-3 tsp vinegar About 1/3-1/2 cup oil 1 1/2 - 2 lbs boneless skinless chicken thighs Roast at 450F for about 25-30 minutes. If fully cooked, but not caramelized, place under a broiler for a minute, but keep an eye on things. 😁 #chicken #marinade #grill

More from @everydayisfeastday

Call to action

Follow me if your family has a new favorite chicken marinade.

On-screen text

HEY, HERE'S A SUPER EASY CHICKEN MARINADE THAT WAS REALLY POPULAR AT A PLACE I ONCE WORKED AT. THREE TO FOUR GRLIC CLOVES ON ABOUT 1/3 TO A HALF OF A CUP OF HONEY, THE SAME AMOUNT OF DIJON MUSTARD. ANY MUSTARD. I LIKE SMOOTH DIJON. WHY. A PINCH OF KOSHER SALT, SOME BLACK PEPPER, SOME ONION POWDER AND THE TINIEST LITTLE SHOT OF VINEGAR. DRZZLE IN SOME OLIVE OIL WHILE I WHISK. SEE THAT THIS MARINADE USES FAMILIAR FLAVOURS. AND THE REALLY BEAUTIFUL PART IS MINCE YOUR GARLIC YOU DON'T NEED ANY SPECIAL EQUIPMENT. OH, YOU MIGHT I'M WHISKING WHILE I'M HOLDING THIS OIL AND MY BOWL IS STAYING STILL. WELL, IF YOU ROLL UP A DAMP KITCHEN TOWEL BIGGER THAN YOU THINK YOU NEED: IT WILL CREATE SOME BUMPERS IN HERE, YOUR BOWL, GIVING YOU TWO FREE HANDS TO DO WHATEVER YOU NEED TO DO. BUT THE DIJON MUSTARD WILL ACT AS AN EMULSIFIER. SO ONCE YOU HAVE ENOUGH OIL IN HERE, THE MIXTURE SORT OF RESENMBLES MAYONNAISE, BONELESS, SKINLESS CHICKEN THIGHS DOWN INTO YOUR MARINADE. AND I DON'T CAN SEE THIS, EMULSIFIED IT, LOOK AT THE TEXTURE OF OUR MARINADE. IT A VERY LUXURIOUS FEEL ONCE IT'S COOKED. YOU CAN ALSO USE THIS BREASTS ON THE GRILL, HOWEVER YOU WANNA DO IT. THEN THIS WITH PLASTIC MARINATE THIS IN AT LEAST AN HOUR OR TWO, EVEN DO THIS OVERNIGHT. THEN I LIKE IN THE MARINADE, LIFT IT UP SEE OUR MARINADE IS STILL CLUNG TO OUR CHICKEN THIGHS. ONTO A FOIL LINED SHEET TRAY. HOWEVER YOU LIKE SHEET TRAYS, DO IT. IT'S GONNA GREATLY COMES TIME TO CLEAN THIS UP. 450 DEGREE OVEN. A CONVECTION FAN, IT'S EVEN BETTER. THESE TOOK ABOUT 25 TO 30 MINUTES IN THE CONVECTION FAN ON. FEW MINUTE REST, THESE UP AND SERVE HOWEVER YOU WANT. COURSE I WORKED AT, ON A SKEWER WITH SOME BAGUETTE OF HUMMUS. BUT MY ABSOLUTE EAT THIS IS OVER SOME RICE WITH SOME VEGETABLES AND SOMETHING SPICY CRUNCH OIL OR MORE OF THESE CALABRIAN CHILIES WITH OLIVE OIL. AND FOLLOW ME IF YOUR FAMILY HAS A NEW FAVORITE CHICKEN MARINADE.

Transcript

HEY, HERE'S A SUPER EASY CHICKEN MARINADE THAT WAS REALLY POPULAR AT A PLACE I ONCE WORKED AT. THREE TO FOUR GRLIC CLOVES ON ABOUT 1/3 TO A HALF OF A CUP OF HONEY, THE SAME AMOUNT OF DIJON MUSTARD. ANY MUSTARD. I LIKE SMOOTH DIJON. WHY. A PINCH OF KOSHER SALT, SOME BLACK PEPPER, SOME ONION POWDER AND THE TINIEST LITTLE SHOT OF VINEGAR. DRZZLE IN SOME OLIVE OIL WHILE I WHISK. SEE THAT THIS MARINADE USES FAMILIAR FLAVOURS. AND THE REALLY BEAUTIFUL PART IS MINCE YOUR GARLIC YOU DON'T NEED ANY SPECIAL EQUIPMENT. OH, YOU MIGHT I'M WHISKING WHILE I'M HOLDING THIS OIL AND MY BOWL IS STAYING STILL. WELL, IF YOU ROLL UP A DAMP KITCHEN TOWEL BIGGER THAN YOU THINK YOU NEED: IT WILL CREATE SOME BUMPERS IN HERE, YOUR BOWL, GIVING YOU TWO FREE HANDS TO DO WHATEVER YOU NEED TO DO. BUT THE DIJON MUSTARD WILL ACT AS AN EMULSIFIER. SO ONCE YOU HAVE ENOUGH OIL IN HERE, THE MIXTURE SORT OF RESENMBLES MAYONNAISE, BONELESS, SKINLESS CHICKEN THIGHS DOWN INTO YOUR MARINADE. AND I DON'T CAN SEE THIS, EMULSIFIED IT, LOOK AT THE TEXTURE OF OUR MARINADE. IT A VERY LUXURIOUS FEEL ONCE IT'S COOKED. YOU CAN ALSO USE THIS BREASTS ON THE GRILL, HOWEVER YOU WANNA DO IT. THEN THIS WITH PLASTIC MARINATE THIS IN AT LEAST AN HOUR OR TWO, EVEN DO THIS OVERNIGHT. THEN I LIKE IN THE MARINADE, LIFT IT UP SEE OUR MARINADE IS STILL CLUNG TO OUR CHICKEN THIGHS. ONTO A FOIL LINED SHEET TRAY. HOWEVER YOU LIKE SHEET TRAYS, DO IT. IT'S GONNA GREATLY COMES TIME TO CLEAN THIS UP. 450 DEGREE OVEN. A CONVECTION FAN, IT'S EVEN BETTER. THESE TOOK ABOUT 25 TO 30 MINUTES IN THE CONVECTION FAN ON. FEW MINUTE REST, THESE UP AND SERVE HOWEVER YOU WANT. COURSE I WORKED AT, ON A SKEWER WITH SOME BAGUETTE OF HUMMUS. BUT MY ABSOLUTE EAT THIS IS OVER SOME RICE WITH SOME VEGETABLES AND SOMETHING SPICY CRUNCH OIL OR MORE OF THESE CALABRIAN CHILIES WITH OLIVE OIL. AND FOLLOW ME IF YOUR FAMILY HAS A NEW FAVORITE CHICKEN MARINADE.