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Results 81 - 90 of 215 for vegetable oil chicken marinade
81. TERIYAKI CHICKEN
In a disposable plastic bag, combine soy sauce, sugar, vegetable oil, ginger, garlic powder, black ... Wash and cut chicken wings and add to the soy sauce marinade. Marinate for at least ... Great for grilling too!
Combine lemon juice and next ... Pour lemon juice marinade over reserved chicken. Cover and refrigerate 2 ... and basting with reserved marinade.
Remove bones and skin from chicken breasts. Cut chicken into 3/4 ... chicken, soy sauce, oil, brown sugar, ginger and ... Remove chicken from marinade; reserve marinade. Thread 4 ... will separate if overcooked.)
Remove bones and skin from chicken breasts. Cut chicken into 3/4 ... chicken, soy sauce, oil, brown sugar, ginger and ... Remove chicken from marinade; reserve marinade. Thread 4 ... Makes about 16 appetizers.
85. MEXICAN CHICKEN
Mix together olive oil, vinegar, juices and all of the seasonings except chicken bouillon to make the marinade. Saute vegetables in tablespoon of oil. Add ... hour at 350 degrees.
86. CHICKEN KABOBS
Cut each breast into 3 ... shallow dish. Combine oil, lemon juice, salt and ... and drizzle over chicken. Cover and chill 1-2 ... chicken strips, reserving marinade. Arrange strips on 8 ... rice. Makes 4-6 servings.
87. GRILLED CHICKEN
In a bowl, combine the ... Pour 1 cup marinade into a large resealable plastic bag. Add the chicken. Seal bag and turn ... occasionally with reserved marinade.
In a mixing bowl, blend ... honey, garlic and oil. Set aside. Skin chicken and discard the skin. Place ... flour. After the marinade time has elapsed, remove chicken ... in chicken with ease.
Blend soy sauce, sugar, oil, ginger and five spice ... green onions. Add chicken tenders to marinade. Turn to coat. Cover ... basting occasionally with marinade.
Combine first 7 ingredients in ... Stir well, add chicken, cover and chill for 8 hours. Remove chicken from marinade. Place chicken in bag ... cover pieces. Heat oil in a skillet. Add chicken ... with rice or noodles.
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