marinade

Using the pickle juice…

My recent dabbling in pickling has left me with a small surplus of pickle juice (more stuff in mason jars…) so I decided to use it to marinate some more chicken. Another use for pickle juice, I’m told is to mix it with vodka & make a Pickle Juice Martini of sorts.


Pickle Juice Chicken

Ingredients:

  • pickle juice (I used both the juice from the Dưa món and from the pickled red onions- link to post above)
  • 4 boneless, skinless chicken breasts

Directions:

  1. Wash chicken breasts, with cold water, and pat dry.
  2. Put the chicken in a resealable container or freezer bag.
  3. Pour the pickle juice over the chicken, making sure it’s enough to cover.
  4. Cover or seal & marinate, under refrigeration for at least 8 hours.
  5. When ready to cook chicken, preheat oven to 350F.
  6. Place cutlets in glass/ceramic baking dish.
  7. Bake 30-35 mins.

The flavor of the pickle-juice marinated chicken was not dissimilar to that of chicken marinated in bottled Italian dressing (Duh, the vinegar.) but with a bit more heat. It was delicious cold on sandwiches & wraps. I think that battered & fried it would taste a lot like Chic-Fil-A .

Finding uses for those jars of whey…

I’m still trying to use up all the leftover whey from my cheesemaking adventures. Last night I decided to try it as the base of a chicken marinade. Amazing results! I was very happy with how well the flavor of the marinade got into the chicken. This cooked chicken would be a wonderful flavor in a chicken salad!


Whey Marinade with Curry, Cumin, and Turmeric

Ingredients:

  • 1 qt jar of whey
  • 2 tsp curry powder
  • 2 tsp ground cumin
  • 1 tsp turmeric
  • 4-6 boneless, skinless chicken breasts
  • Kosher salt, to taste
  • Black pepper, to taste

Directions:

  1. Wash chicken breasts in cold water, pat dry.
  2. In a small bowl or a large measuring cup, combine the whey and spices.
  3. Place chicken in a resealable container or freezer bag.
  4. Pour marinade over chicken until covered.
  5. Marinate 12-24 hours under refrigeration.
  6. When ready to cook chicken, preheat oven to 350F.
  7. Place cutlets in glass/ceramic baking dish.
  8. Bake 30-35 mins.