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4 Marinades to Try with Dutch Meadows Boneless Chicken Breast

March 5, 2020

Chickens naturally enjoy scratching and pecking. It’s just their nature. And that’s what we let them do at Dutch Meadows in Paradise, PA. We even go the extra mile to ensure they have access to, not just pasture, but fresh pasture that hasn’t been overworked in any way - either by the chickens’ own pecking or other natural elements. That’s where the ‘chicken tractors’ come in. This equipment is commonly used in the pastured poultry industry to gently guide the chickens across the pasture and on fruitful land as much as possible. That’s what makes a happy and healthy chicken and what makes all the difference in the end product that our customers know and love.

The Dutch Meadows Boneless Chicken Breast is one of our most popular products. While we feel it’s more common to hear praise for grassfed beef, there’s a lot of great things to be said about the texture and flavor of a pasture raised chicken. The difference is honestly day and night when it comes to the positive and beneficial features of a pasture raised chicken versus your average store-brand. And we HATE hearing people claim chicken is not their meat of choice because it can be “too dry” and “flavorless”. These people don’t know what they’re missing! PROPERLY RAISED chicken can be so spectacular, even on it’s on. Although, we won’t deny that we love to mix things up now and then with a sauce or marinade. Here are a couple worth trying, especially as we head into spring and grilling season.

For the following marinades, you’ll want to let the chicken rest entirely submerged (or as close to entirely) in the mixture for at least 4 hours. We recommend marinating overnight for best results. For each recipe below, your quantities will vary depending on how much chicken you’re looking to marinade. Use your best judgement! If you make a little extra, simply reserve it as a sauce or dressing.

Herby Chicken Marinade

When fresh herbs are in season, we can’t seem to get enough. They are a healthy and delicious way to spruce up any meal. And this marinade is no different. Use fresh, local herbs whenever possible. In a food processor, combine a cup of parsley, basil, chives, thyme, rosemary, garlic and a generous pinch of salt; pulse until the herbs are finely chopped. Slowly add 1 cup of olive oil as you continue to run the processor. Pour the finished mixture on your chicken and be patient (trust us, it’s worth it).

Spicy Chicken Marinade

Some like it hot. Here’s a great way to enjoy the tenderness of a chicken that’s been raised naturally on pasture, while taking the flavor on a bit of a spicy ride.

Pour ¼ cup olive oil, 3 cloves minced garlic, 1 can of Chipotle Peppers in Adobo Sauce

2 tbsp Apple Cider Vinegar, a 1/2 tsp Salt, and a 1/2 tsp Cayenne Pepper into a food processor and run until liquified. Submerge your chicken into the liquified marinade and check back later. Feel free to reduce the quantity of chipotle and cayenne (or increase) depending on your appreciation of spice.

Sweet Chicken Marinade

This one is perfect for summer - light and a little sweet but on the mild side so as not to mask the chicken’s natural flavors. Simply stir together (no processor needed this time) equal parts balsamic vinegar, ketchup, and honey. For every tbsp of the equal parts ingredients added, include a ½ tsp of minced garlic. Soak it and forget it. 

Citrus Chicken Marinade

Citrus has a similar effect as fresh herbs - it will bring the flavors of the chicken to life in a super refreshing and natural way. This marinade, which features limes, lemon, and orange, is no different. Make sure you’re using freshly squeezed citrus!

Whisk together the following ingredients and distribute evenly onto the chicken. Wait at least 4 hours, remove from the marinade, cook and enjoy!

1/2 cup orange juice

2 tsp fresh orange zest

2 Tbsp fresh lemon juice

1 tsp lemon zest

2 Tbsp fresh lime juice

1/2 tsp lime zest

1 cup mashed pineapple (blend or juice it if you have the proper kitchen tools)

1/4 cup olive oil

3 Tbsp chopped shallot or red onion

1 Tbsp minced fresh garlic

2 tsp dijon mustard

salt to taste

Dave Stoltzfus

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