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2. The Secret to Juicy Grilled Chicken? This Seriously Good Marinade

   www.aol.com/secret-juicy-grilled-chicken...

   Sweetness: Brown sugar in the marinade not only balances out the saltiness from the soy sauce and the acidity from the lemon juice, but it also brings a hint of caramelized flavor to the chicken ...

3. Don't Break The 5 Golden Rules Of Marinating Chicken

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   Acid in the form of vinegar or citrus juice is a common addition, as it balances the sugar and oil in the marinade and pops the overall flavor. Use sparingly, since overly acidic marinades can ...

4. The Secret to Moist and Flavorful Chicken Breasts Is This ...

   www.aol.com/secret-moist-flavorful-chicken...

   Add 1 to 2 tablespoons of water to the bottom of the skillet and, working around the chicken, stir and scrape to release the cooked-on bits. Toss the chicken in the liquid until coated, then ...

5. Marination - Wikipedia

   en.wikipedia.org/wiki/Marination

   Chicken in marinade. Marinating is the process of soaking foods in a seasoned, often acidic, liquid before cooking.This liquid, called the marinade, can be either acidic (made with ingredients such as vinegar, lemon juice, or wine) or enzymatic (made with ingredients such as pineapple, papaya, yogurt, or ginger), or have a neutral pH. [1]

6. Brining - Wikipedia

   en.wikipedia.org/wiki/Brining

   Brining is typically a process in which meat is soaked in a salt water solution similar to marination before cooking. [2] Meat is soaked anywhere from 30 minutes to several days. The brine may be seasoned with spices and herbs. The amount of time needed to brine depends on the size of the meat: more time is needed for a large turkey compared to ...

7. List of cooking techniques - Wikipedia

   en.wikipedia.org/wiki/List_of_cooking_techniques

   See also References Further reading External links A acidulate To use an acid (such as that found in citrus juice, vinegar, or wine) to prevent browning, alter flavour, or make an item safe for canning. al dente To cook food (typically pasta) to the point where it is tender but not mushy. amandine A culinary term indicating a garnish of almonds. A dish served amandine is usually cooked with ...

8. Cider Vinegar-Braised Chicken Thighs Recipe - AOL

   homepage.aol.com/food/recipes/cider-vinegar...

   Transfer the chicken to a platter. 2. Spoon off all but 2 tablespoons of the fat in the casserole. Add the carrots, garlic and leek and cook over low heat until crisp-tender, 5 minutes. Add the flour and stir for 1 minute. Add the vinegar and stir, scraping up any browned bits from the bottom of the pot.

9. The 3-Ingredient Chicken Recipe I Make Once a Week - AOL

   www.aol.com/lifestyle/3-ingredient-chicken...

   Once the oil is hot, remove the chicken from the marinade, shaking off any excess, and add to the skillet. Discard the chicken marinade. Season the tops of the chicken breasts with salt and pepper ...