Brandied Chicken Marinade

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Achieve next-level chicken with this brandied marinade; the rich mix of ingredients like brandy, soy sauce, and white wine will have everyone wanting seconds.

Brandied Chicken Marinade - CDKitchen.com

serves/makes:

ready in:
2-5 hrs

ingredients

1/2 cup brandy
1/4 cup soy sauce
2 tablespoons unsulfured molasses
1/2 teaspoon Dijon mustard
1 tablespoon grated fresh ginger
1/2 cup dry white wine

directions

Combine the brandy, soy sauce, molasses, mustard, ginger, and white wine in a large zip-top plastic bag or other non-reactive container. Mix well.

Add chicken pieces to the bag. Squeeze out any excess air, seal the bag, and marinate the chicken for 3-4 hours (or up to 10 hours) in the refrigerator.

Drain and discard the marinade from the chicken. Cook the chicken as desired.

Makes enough for 1 1/2 to 2 pounds of chicken.

recipe tips

For a more pronounced ginger flavor, grate the fresh ginger finely.

Consider adding a touch of honey for extra sweetness in the marinade.

Experiment with different herbs and spices like rosemary or thyme.

If the brandy flavor is too strong, reduce the amount or marinate for a shorter time.

Try adding a minced clove of garlic for added flavor.

To achieve a nice char on the chicken, grill over high heat or sear in a hot pan then reduce the heat to cook the chicken.

common recipe questions

What is the purpose of using brandy in the marinade?

Brandy adds flavor and richness to the marinade.

Can I substitute the brandy with another alcohol?

If you prefer, you can substitute brandy with cognac or whiskey for a slightly different flavor.

Can I use ground ginger instead of fresh ginger?

While fresh ginger provides a more intense and fresh flavor, you can substitute with ground ginger. Use about 1/4 teaspoon ground ginger in place of fresh.

Can I reuse the marinade after marinating the chicken?

No, it is not safe to reuse the marinade that has been in contact with raw chicken. Discard any remaining marinade after marinating the chicken.

Should I pat the chicken dry before cooking?

Yes, patting the chicken dry before cooking will help achieve a better texture on the outside of the chicken, especially when using skin-on chicken pieces.

What is the best way to cook the marinated chicken?

You can grill, bake, roast, or pan-sear the marinated chicken pieces according to your preference. Make sure to cook the chicken to the recommended safe internal temperature.