Looking for marinades for chicken or pork

[Marshal Mo Hare, SASS #45984]

The plan is to buy two whole chickens, butcher them, cut into parts, marinate some parts, and freeze in sizes of one or two servings. Later when I am told the grill will be hot, I will thaw a package, bake in the oven, and put on a hot grill to get some charring.

 

I mention pork because I would do similarly with pork chops or loins.

 

I will do one or two of the packages with leftover dill pickle juice.

 

I can find other marinades, but what do you like?

[Birdgun Quail, SASS #63663]

My wife and I really like this marinade on pork and chicken.

 

[Sedalia Dave]

Try this Huli Huli Marinade. Did chicken thighs for a work cookout this spring figuring to have a few left over. They ate them all and wanted more.

 

Hawaiian Huli-Huli Chicken Marinade 

[Blackwater 53393]

I make a marinade with a touch of cayenne pepper, day old coffee, Worstershire, a little salt, basil, onion powder, and liquid smoke,(hickory or mesquite).  If I’m wanting sweet and savory, I’ll add some dark honey.

 

 I also sometimes add a little Marsalla wine when the mood strikes.

 

 I’m working on a low salt Creole spice/rub that could be added to a marinade.  All of the store-bought Creole products are WAAAAY too salty!!

[Subdeacon Joe]

I'm finding myself more and more often keeping it very simple.  Salt, pepper, Lee and Perrins.  I might add some onion and garlic.  Or some of the Savory Spice Shop Renaissance Garden Blend.

 

If I want more zip I might use some enchilada sauce instead of the above.

 

I've found these pouches of sauce to be very useful. When you want maybe a quarter cup.   Beats the heck out of opening a can, using a little bit of it, then having to decant into a storage container.

 

[PowderRiverCowboy]

4 hours ago, Sedalia Dave said:

Try this Huli Huli Marinade. Did chicken thighs for a work cookout this spring figuring to have a few left over. They ate them all and wanted more.

 

Hawaiian Huli-Huli Chicken Marinade 

I will back this one , lived in Hawaii so they had marinated chicken. Mine is a little different than this but adds liquid smoke. 
 Little trick if you have a vacuum sealer is to put chicken and marinade in one and vacuum seal it if forces marinade deeper into meat .

[Subdeacon Joe]

Cheap bottled Italian Salad Dressing.

[Texas Joker]

This is Jamaican jerk is very good. Habanero pepper spicy but good on pork or chicken.  the longer it sits the more flavorful.

 

I also use either Italian or Greek dressing

[Dusty Devil Dale]

Try this.  Mix in a little Worcestershire and taco seasoning to your taste.   It's pretty thick.  Thin it down as needed with your favorite BBQ beverage. 

[Utah Bob #35998]

Ditto on the Huli Huli 

[T.K.]

I don't like to use someone else's commercial tag line but.....

I use this S@%T on everything!

It's especially great on Salmon under the broiler! But works equally well on chicken, pork !

[El CupAJoe]

Best thing I ever added to pork was an overly ripe mango.

 

[LawMan Mark, SASS #57095L]

For pork or beef, I start with lime juice, unless I'm using a dry rub.  Let that set for a few minutes, then do the marinade.

[Calamity Kris]

I use this and we really like it.  Serve it with white rice and black beans.  Goya

[Pat Riot]

For pork tenderloin:

2.5-3# tenderloins

Can of Pepsi 

2 tbspn brown or yellow mustard 

1 tbspn horseradish mustard

2 tbspn ketchup 

1 or 2 tbspn favorite store bought BBQ sauce

Poke hole in tenderloins all around

Place in 2 liter flat Rubbermaid container. 
Mix up soda and ingredients. 
Pour over and submerge tenderloins. 
Cover and refrigerate overnight. 
Smoke ‘em at 210 degrees for about 2.5-3 hours. 
 

Yummy!