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Digital Subscriptions > Chickens > July/Aug 2019 > RUBS & MARINADES


Take simple grilled or baked chicken and infuse it with delicious flavor while also keeping the meat tender and juicy.

It’s easy to get stuck in a rut using the same store-bought bottle of marinade or jar of seasoning rub. The marinade and rub recipes in this article are just what you need to add new and exciting flavors to your favorite cut of chicken! Each recipe provides enough marinade or rub to prepare about two pounds of boneless skinless chicken pieces or one small (3- to 4-pound) whole spatchcocked (butterflied) chicken.

Marinades are best when allowed to rest with the chicken for at least one hour in the refrigerator. Turn the pieces once or twice during marinating to ensure each area comes in contact with the marinade. Rubs can be applied just before cooking, or rub them over the chicken and allow it to rest in the refrigerator an hour or two before cooking.

When choosing your oil, it should be one that is lightly flavored. There is no need to use higher-end finishing oils in these recipes. Many will compete with other ingredients for flavor. A lightly flavored olive oil appropriate for everyday cooking is ideal as well as your favorite cooking oil such as canola or peanut.

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