Gerry Morton's Chicken Marinade

Gerry Morton's Amazing Chicken Marinade: A Flavor Explosion

As a busy working mom, time is my most precious commodity. Dinner needs to be quick, easy, and, most importantly, delicious. That's why I'm always on the lookout for recipes that pack a punch without demanding hours in the kitchen. Gerry Morton's chicken marinade is one of those game-changers. I stumbled upon this recipe a few months ago, and it's become a staple in our weekly meal rotation. The vibrant flavors are perfect for summer grilling, but it works just as well in the oven during colder months. The best part? It's incredibly adaptable.

What I love most about this recipe is its simplicity. You only need a few key ingredients, all readily available at most grocery stores. The combination of sweet mango and pomegranate from the Fischer & Weiss sauce, balanced by the smoky depth of Stubbs Moppin' Sauce (or Mesquite Marinade – I've used both with equal success), creates a flavor profile that is both sophisticated and satisfying. A simple sprinkle of chicken seasoning adds a touch of savory herbaceousness, tying everything together beautifully. The resulting marinade is unbelievably versatile; it complements the chicken flawlessly without overpowering its natural taste.

Adapting the Marinade to Your Preferences

One of the things that makes this marinade so fantastic is its adaptability. Feel free to experiment with different types of chicken seasoning. I often add a pinch of cayenne pepper for a little kick, or a blend of herbs like rosemary and thyme for a more rustic flavor. The beauty of this recipe lies in its flexibility; you can customize it to match your preferences and the flavors you already have in your pantry.

More Than Just Chicken

While this marinade is fantastic for chicken breasts, it's by no means limited to poultry. I've also used it successfully on pork tenderloin, and I'm planning to try it on shrimp next. The possibilities are endless! The sweet and smoky notes of the marinade pair beautifully with a wide range of proteins, making it a truly versatile addition to your culinary arsenal.

Tips and Tricks for Marinade Success

To ensure your chicken is perfectly marinated, there are a few things to keep in mind. First, the thickness of your chicken breasts is crucial. Following Gerry's suggestion of fileting them to about half an inch ensures even cooking and maximizes flavor absorption. Second, don't skimp on the marinating time. At least five hours is recommended, but overnight is even better. The longer the chicken marinates, the more intensely flavorful it will be. Finally, remember to remove the chicken from the marinade before cooking to avoid flare-ups on the grill.

Serving Suggestions

This chicken is incredibly versatile, and the possibilities for serving it are endless. I love serving it on top of a bed of fluffy rice or quinoa, alongside a simple salad and roasted vegetables. It’s also delicious in wraps, tacos, or salads. The vibrant colors and flavors of the marinated chicken make it an attractive centerpiece for any meal. It’s a crowd-pleaser, perfect for weeknight dinners or special occasions.

Conclusion

Gerry Morton's chicken marinade is more than just a recipe; it's a time-saving shortcut to restaurant-quality flavor. Its simplicity, versatility, and delicious taste make it an essential addition to any cook's repertoire. It's a recipe I'll be using for years to come, and I highly recommend you give it a try.

Step-by-step

• Mix one part Fischer & Weiss Mango Pomegranate sauce with one part Stubbs Moppin Sauce or Mesquite Marinade (or both).
• Sprinkle with chicken seasoning.
• This will do about 5-7 lbs of chicken.
• Marinate the chicken for at least 5 hours and can go as long as overnight.
• Filet the chicken breast so that they are never more than about 1/2 thick.