How to Make an Easy Chicken Marinade – The Easiest Way

 Chicken Recipes

Marinating chicken for baking or grilling is easy, and you don’t need a bottle from the grocery store to do it. In this video recipe, CHOW Food Editor Amy Wi…
Video Rating: 4 / 5

Full recipe (cong thuc tieng Anh + Viet ) Marinade (for each 500g chicken) 1 tbsp minced lemongrass 1 tbsp minced garlic 3 tb…


37 Responses

  1. Richard StarkJanuary 4, 2014 at 6:13 amReply

    *+CHOW, You’re doing it all wrong*
    *Glass under the broiler? Recipe for disaster. Do not do.*
    Doritos consomme? *Amusing, frivolous, tons of additives, but no worries*
    Chill champagne for mimosas in frig, rather than ice bucket? *Not optimal,
    but no worries. Might keep juice cold with juice cubes, but again, no
    *Pyrex under the broiler?!?!?*
    *Can you say thermal shock? Sure you can*
    *Can you say flying shards of broken glass? I know you can*
    I am still a big fan, but maybe step up your game a bit.
    *If I didn’t care, I wouldn’t say a thing*
    How to Make Doritos Consomme – CHOW Tip
    You’re Doing It All Wrong – How to Make a Mimosa
    #cooking #video #tips

  2. irisgutierrez76January 4, 2014 at 6:23 amReply

    Nice …..and easy.

  3. nemoryerJanuary 4, 2014 at 7:23 amReply

    How do I cut your recipe to make 2 drumsticks and 2 thighs? Thank you. I
    love your video. 475 degrees is pretty high (almost like oven-frying (?)).
    Did you mean 375?

  4. esraa abdel rheemJanuary 4, 2014 at 8:07 amReply

    i think u didn’t see the video properly she marinated and baked it in the
    baking dish ….so pshh you

  5. shantell jordanJanuary 4, 2014 at 8:14 amReply

    I’m black I love me this reciepe shet go hard fareals cooked me ssh om of
    this fo my kids n dey said damn mommabu should b s chef oohh gur

  6. TheRuffEditsJanuary 4, 2014 at 9:00 amReply

    they did me wrong with all the close ups at the end :( hungry!

  7. Solid WingerJanuary 4, 2014 at 9:05 amReply

    Thank you for sharing . Excellent presentation!!

  8. mymarkis666January 4, 2014 at 9:40 amReply

    I’m Indian, but thats real nice.

  9. Claresa EverlastingJanuary 4, 2014 at 9:51 amReply

    Great series!

  10. LZSchneiderJanuary 4, 2014 at 9:51 amReply

    Oh yeah I’m just being facetious as the truth of the matter is that the
    time ease of use differential between marinating in a freezer bag and
    marinating in the baking dish is relatively small.

  11. TOstevoJanuary 4, 2014 at 10:40 amReply

    Yup. You don’t have to turn the chicken because it’s surrounded by the
    marinade. It takes up less space in your fridge. And you don’t have to
    worry about a cold dish exploding in your oven.

  12. Ricky RioJanuary 4, 2014 at 11:14 amReply


  13. vanderley3January 4, 2014 at 11:43 amReply

    2 things: 1) Great video! 2) I use this same recipe for bone-in beef short
    ribs and it’s way yummy

  14. HomepieJanuary 4, 2014 at 12:29 pmReply

    That includes me, yes

  15. CorCat87January 4, 2014 at 12:44 pmReply

    now you did!.. and i guess i did by proxy!..oh nooooooooo

  16. FruniefryyeahJanuary 4, 2014 at 1:25 pmReply

    Wait wait wait. Please tell me the purpose of having like 10 glass baking

  17. mikebee02January 4, 2014 at 1:29 pmReply

    Don’t have to turn a couple times or worry about your dish exploding.

  18. magebotjz2January 4, 2014 at 2:04 pmReply

    So then it isn’t easier… It takes more waste and effort right?

  19. Ashanti11190January 4, 2014 at 2:45 pmReply

    this marinade looks like Filipino chicken adobo without the bay leaves :/

  20. Amelia BeeJanuary 4, 2014 at 2:53 pmReply

    Nearly 500 degrees?!? Jesus…well, it looks delicious, so I’m still
    willing to give it a try, but if it dries out so help me CHOW, I
    will…um…well, probably do nothing and just have a ruined dinner. And a
    smoke-filled house.

  21. goronyudoJanuary 4, 2014 at 3:21 pmReply

    0:49 : my knife screamed in terror.

  22. Homer SimpsonJanuary 4, 2014 at 3:25 pmReply

    She’s so beautiful

  23. JinjancoJanuary 4, 2014 at 3:30 pmReply

    Chow, where the cooking noods are at.

  24. golfdom1987January 4, 2014 at 3:49 pmReply

    Looks great! Can’t wait to try! 

  25. Robert BooneJanuary 4, 2014 at 4:24 pmReply

    lol I am watching at 5 min. before midnight. :)

  26. Huỳnh Minh TuấnJanuary 4, 2014 at 4:39 pmReply

    I’m watching this at midnight :((

  27. HerroSammityJanuary 4, 2014 at 4:58 pmReply

    Helen you are so sweet and intelligent! Thank you for sharing all of this
    beautiful food with us.

  28. April McCulloughJanuary 4, 2014 at 5:52 pmReply


  29. Tina NguyenJanuary 4, 2014 at 6:26 pmReply

    I just did….really good

  30. Dominic SpahnJanuary 4, 2014 at 7:08 pmReply

    You are the only person I subscribed too. I absolutely love your cooking
    show and use it all the time! Thank you so much for helping me along the

  31. LastGirl13January 4, 2014 at 7:17 pmReply

    Ah I watched this at 15 minutes to midnight! Looks good. I grew lemon grass
    this year so maybe I’ll make it!

  32. karen abudJanuary 4, 2014 at 7:29 pmReply

    i love ur tutorials i have make some of ur food n my family love it thank u
    so mach

  33. baobest3579January 4, 2014 at 7:48 pmReply

    Hello, can you please please make Bún Mắm?? Your tutorials are very helpful
    and valuable! Other tutorials aren’t working out. I’m desperately craving
    for it >.<

  34. Helen's Recipes (Vietnamese Food)January 4, 2014 at 8:12 pmReply

    Jasmine rice is good 😉

  35. apple jacksonJanuary 4, 2014 at 8:21 pmReply

    What is a good rice to use.? Going to the store now!! Plz thanks

  36. cynot71January 4, 2014 at 8:46 pmReply

    Tried this tonight and it’s a keeper! I used two full stalks instead of 1
    tablespoon of lemongrass.

  37. mojosonopeJanuary 4, 2014 at 9:20 pmReply

    Now I have to call my mom and tell her to make me some. That and stuffed
    bitter melon soup.

Leave a Reply