Best Chicken Marinades And Recipes

1 Tbsp. soy sauce
1 c. brown sugar
1 clove garlic, minced
1/2 tsp. ground ginger
1/2 c. white wine
4 chicken breasts

Combine all of the above ingredients together in the Tupperware Quick Shake Container except for the chicken breasts. Blend the ingredients with a few good shakes in the Quick Shake Container. Place the chicken breasts into the Tupperware Season-Serve Container and pour the marinade over top. Place in the refrigerator for 30 minutes then flip the container over and shake it around and put back into the refrigerator for an additional 1 hour. Grill the chicken breasts basting twice with the marinade being careful to not overcook the chicken. Grill until chicken is completely done, about 40 minutes. Great served with white rice.

6 pieces of chicken
1 c. pineapple juice
1 pkg. Hidden Valley Ranch dressing mix
1 tsp. seasoned salt
1 Tbsp. corn starch
1/8 c. water

Mix together pineapple juice, dressing mix and the seasoned salt in the Tupperware Quick Shake Container and shake for approximately 1 minute. Marinate chicken pieces in the Tupperware Season Serve Container for 6-24 hours. Drain the sauce into a saucepan. Place chicken pieces in a baking pan that is lined with the Silicone Wonder Mat and bake skin side down for 45 minutes in a 350 degree oven. Mix together corn starch and water. Stir into marinade sauce and bring to a boil stirring often with the Saucy Silicone Spatula, when the sauce thickens, turn the chicken pieces skin side up and spoon some of the marinated sauce over the chicken. Bake for an additional 20 minutes or until done.

4 boneless, skinless chicken breasts
1/4 teaspoon cayenne pepper
2 cloves garlic, minced
1/4 teaspoon dried mint
1 tablespoon fresh, finely chopped parsley
2 tablespoons white wine vegetable cooking spray
1/4 teaspoon salt

In Tupperware Season-Serve Container, mix together garlic, parsley, salt, cayenne pepper and mint; stir in wine. Spread mixture on all sides of chicken breasts, cover and refrigerate at least 3 hours or overnight. At cooking time, spray non-stick frypan with vegetable cooking spray. Heat over medium high temperature about 1 minute, add chicken and cook about 5 minutes. Turn chicken and cook about 5 minutes more or until fork can be inserted with ease.

2 lbs. boned & skinned chicken breasts
1/4 tsp. garlic powder
1/4 tsp. oregano
1/4 tsp. lemon juice
1/4 cup margarine
1/2 cup olive oil
1/2 cup chopped onion
1 tsp. seasoned salt
1/8 tsp. salt

Use the Tupperware Quick Chef to chop onion and set aside. In the Tupperware Thatsa Bowl combine garlic powder, olive oil, oregano, chopped onion, lemon juice, seasoned salt and salt. Pour 1/2 of the mixture into the Tupperware Season-Serve Container, add your chicken breasts and pour the remaining marinade over the chicken and seal. Place in refrigerator for 6-8 hours. To cook: melt maragrine in a skillet. Saute chicken pieces until tender and evenly browned or bake for one hour in a 350 degree oven.

6-8 pieces of chicken
1 small jar Apricot Marmalade
1 pkg. dry onion soup mix
8 oz. bottle Russian Salad Dressing

In the Tupperware Thatsa Bowl mix together the apricot marmalade, onion soup mix and Russian salad dressing until blended. Pour 1/2 of the mixture into the Tupperware Season-Serve Container and then pour the other 1/2 of the mixture onto of the chicken pieces. Seal container and refrigerate for 2-6 hours. Remove from refrigerator and place chicken pieces into a 9x13 baking dish and pour mixture from bowl on top of chicken pieces. Bake in a 350 degree oven for 1 hour or until done.

serves 4

4 (6 ounce) boneless chicken breasts
1/3 c. freshly squeezed lemon juice
2 Tbsp. extra virgin olive oil
2 tsp. Simply Garlic Seasoning Blend
Salt & Pepper to taste

Place chicken in the Tupperware Season-Serve Container. Baste with lemon juice and brush with olive oil. Rub with garlic seasoning blend, black pepper and salt. Marinate in the refrigerator for at least 4 hours. Preheat grill to high. Grill on each side for 6-7 minutes or until internal temperature reaches 170 degrees F. Let rest for 5-10 minutes before slicing.

3 1/2 lbs. Chicken Parts
1/3 c. lemon juice
16 oz. bottle Italian Salad Dressing
1/3 c. honey
1/4 c. Worcestershire Sauce
2 tsp. paprika

Place chicken in a glass baking dish. In a bowl combine remaining ingredients. Reserve 1/2 cup of marinade. Pour remaining marinade over chicken and refrigerate for 3 hours in the Tupperware Season-Serve Container. When ready to cook, line the grill with foil and puncture at vent openings. Heat grill, remove chicken from marinade and discard marinade in baking dish. Grill chicken over medium to hot heat, turning and basting with the reserved 1/2 c. marinade until the chicken is done and cooked.

3 tbsp. pureed chipotle peppers in adobo sauce
1/3 c. fresh orange juice
1/4 c. virgin olive oil
2 lg. cloves of garlic, minced
1 tsp salt
1 tsp. ground black pepper
4 pieces of chicken

In a bowl combine all ingredients. Stir to blend. Pour 1/3 of the mixture into the bottom of your Tupperware Season Serve Container. Layer 4 pieces of chicken on top and finish pouring the marinade sauce over top. Seal container and place in the refrigerator for 4 hours. Grill the chicken for 20 minutes on each side until done.

Boneless, skinless chicken breast
1 slice Swiss cheese
Better Cheddar Crackers, crushed
2 slices low fat ham
Melted butter

Directions

Tenderize chicken breast with meat cleaver. Top with a slice of Swiss cheese and 2 pieces of ham. Roll and close with toothpick. Dip in melted butter. Roll in crushed cracker crumbs. Place in Small Rock 'N Serve. Microwave on high 1½ min.

1 envelope dry onion soup mix
1 bottle Catalina salad dressing (fat free)
1 can whole berry cranberry sauce
4 boneless, skinless chicken breasts

Directions

Mix first three ingredients in Large Deep Rock 'N Serve, add chicken breast and marinate overnight. Microwave on high 12-15 min. stirring and turning chicken one time. Let stand 5 min. Great served over noodles.

4 (4 oz.) skinless, boneless
chicken breast halves
1 cup crushed pretzels
2 Tbsp. Southwest Chipotle Seasoning
Tablespoon of Salsa
Dollop of sour cream
Tortilla chips, crumbled
Cheddar cheese, grated

Directions

OVEN:
Mix Seasoning into crushed pretzels. Roll chicken into pretzel mixture. Place onto baking sheet. Bake at 375°F for 30 min.

STOVETOP:
Mix Seasoning into crushed pretzels. Roll chicken into pretzel mixture. In Chef Series 8" Fry Pan over Medium-High heat, add 1 Tbsp. olive oil and sauté chicken for about 5 minutes on each side until cooked through.