Claire Thompson
Frank's RedHot® Injector Marinade is a popular choice for those looking to add a kick of flavor to their chicken, turkey, or pork dishes. The marinade, made with cayenne pepper sauce, can be injected directly into the meat, delivering a bold and juicy flavor in just a few minutes. This method of injecting the marinade is a unique way to ensure the flavor penetrates deep into the core of the meat, resulting in a delicious and memorable meal. Whether you're a cooking novice or a seasoned chef, this injector marinade can take your chicken dishes to the next level.
| Characteristics | Values |
|---|---|
| Type of sauce | Cayenne pepper sauce |
| Brand | Frank's RedHot |
| Injection method | Inject directly into the meat |
| Injection tool | Injector needle |
| Injection content | Frank's RedHot sauce, butter |
| Additional ingredients | Brown sugar, paprika, onion powder, garlic powder, Ancho Chile powder, dried chipotles |
| Cooking method | Rotisserie |
| Cooking temperature | 350 degrees |
| Cooking time | Until done |
| Serving suggestion | Serve with mashed potatoes, roasted carrots, and sour cream |
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What You'll Learn
Injector marinade preparation
Frank's RedHot® Injector Marinade is an injectable marinade made of original cayenne pepper sauce. It delivers a blend of flavour and heat deep into the core of chicken, turkey, pork and more. The preparation is simple: assemble the injector needle, pull the spicy marinade into the needle, and inject it directly into the meat.
If you are making your own marinade, there are several recipes you can try. One option is to mix Frank's RedHot with butter and inject it into the chicken before rotisserating it. This can also be done with a butter and garlic juice mixture. Alternatively, you can try mixing Frank's RedHot with soy sauce, gochujang butter, and dry spices. If you are looking for a sweeter option, you can mix Frank's RedHot with honey.
For those who prefer a more classic flavour, you can brine the chicken overnight in a mixture of water, salt, sugar, paprika, onion powder, garlic powder, Ancho Chile powder, and dried whole chipotles. After 12 to 18 hours, depending on the size of the chicken, rinse it off, cut the back out, and break the breast bone to flatten it. Then, make a compound butter with your favourite Cajun spice and rub half of it on the breast under the skin. Melt the other half and inject it into the breast and legs, along with the melted butter. Finally, coat the outside of the chicken with paprika, pepper, Ancho powder, and garlic salt.
If you are looking for a more versatile option, Frank's RedHot can be used as a seasoning for a variety of dishes. You can add it to soups, beans, sauces, scrambled eggs, fried eggs, mac and cheese, pizza, grilled chicken, roasted vegetables, ramen, sandwiches, breakfast sandwiches, rice, chicken, tacos, burritos, and more. It can also be used as a topping for popcorn.
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Injecting the chicken
Injecting a chicken with Frank's RedHot sauce is a great way to add flavour and moisture to the meat. The process is simple and can be done in just a few steps.
Firstly, prepare your chicken by patting it dry with a paper towel and then placing it on a clean surface. You may wish to brine the chicken beforehand to add extra moisture and flavour. To do this, soak the chicken in a brine solution of water, salt, sugar, paprika, onion powder, garlic powder, Ancho Chile powder and dried chipotle for 12-18 hours, depending on the size of the bird.
Next, prepare your injection sauce. Frank's RedHot sauce can be injected on its own, but some people prefer to mix it with other ingredients to create a more complex flavour. Butter is a popular addition, as it adds richness and can help to temper the heat of the sauce. You can also add spices such as cayenne pepper to increase the heat, or brown sugar to reduce the acidity of the sauce. Mix your chosen ingredients together in a bowl until they are well combined.
Now, it's time to fill your injector. A marinade injector can be purchased from the Frank's RedHot website and assembled easily. Draw the sauce up into the injector, following the manufacturer's instructions.
Once your injector is filled, you can begin injecting the chicken. Insert the needle into the thickest part of the meat and depress the plunger slowly to release the sauce. Move the needle around to different areas of the chicken, injecting as you go, until you have used all of your sauce.
Finally, your chicken is ready to cook! You can roast, rotisserie, or fry your chicken, depending on your preference.
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Cooking methods
Frank's RedHot® Injector Marinade is an injectable marinade made of cayenne pepper sauce. It delivers a blend of flavour and heat deep into the core of chicken, turkey, pork, and more.
Preparation
Before injecting the chicken, it is important to assemble the injector needle. Pull the spicy marinade into the needle and then inject it directly into the meat.
Breading and Frying
One cooking method is to bread and fry the chicken after injecting it. First, pound out a chicken breast and then put the butter/Frank's RedHot mixture on it. Place it in a baking dish and cook at 350 degrees Fahrenheit until done. Alternatively, you can brush the chicken with sour cream and then coat it in a Buffalo-spiced panko mixture before frying.
Rotisserie
Another cooking method is to inject the chicken with a butter and Frank's RedHot mixture before rotisserie cooking it.
Baking
You can also bake the chicken after injecting it. One recipe suggests brushing the chicken with sour cream and then dipping it into a mixture of panko, Frank's RedHot Original Seasoning Blend, and a pinch of salt and pepper. Place the chicken on a lightly oiled baking sheet and roast until browned and cooked through (approximately 15-18 minutes).
Smoking
Smoking the chicken after injecting it with Frank's RedHot is another option. One person suggests brining the chicken overnight in a mixture of water, salt, sugar, paprika, onion powder, garlic powder, Ancho Chile powder, and dried chipotles. After brining, rinse the chicken and cut out the back to break the breast bone and flatten it. Make a compound butter with your favourite Cajun spice and rub half of it onto the breast under the skin. Melt the other half and inject it into the breast and legs. Coat the outside of the chicken with paprika, pepper, Ancho powder, and garlic salt before smoking.
Grilling
Injecting Frank's RedHot into chicken before grilling it is also an option. One person suggests marinating the chicken in Frank's RedHot and then grilling it to be eaten over rice with red beans.
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Sides and sauces
Frank's RedHot Sauce is a versatile condiment that can be used in a multitude of ways to enhance your meals. While it is a popular choice for injecting flavour into meats like chicken, the options for sides and sauces are endless. Here are some ideas to get you started:
Sides
- Rice: Frank's RedHot Sauce pairs well with rice, especially when served alongside the chicken. Steamed rice is a great option as a neutral side to balance out the spicy and savoury flavours of the chicken.
- Vegetables: Roasted vegetables, such as carrots, sweet potatoes, onions, and garlic, make an excellent side dish. The natural sweetness of these vegetables complements the heat of the sauce.
- Salad: A simple green salad can provide a refreshing contrast to the spicy chicken. Add some baby spinach or Asian greens like bok choy for a nutritious and tasty side.
Sauces
- Blue Cheese Sauce: This creamy sauce is a classic pairing with spicy chicken dishes. It helps balance out the heat and adds a tangy, savoury flavour.
- Ranch Dressing: For a versatile sauce, mix Frank's RedHot Sauce with ranch dressing. This spicy dip can be used for fries, eggs, sandwiches, and more.
- Butter Sauce: Create a buttery hot sauce by combining Frank's RedHot Sauce with melted butter. This sauce can be drizzled over the chicken or used as a dip for extra flavour.
- BBQ Sauce: For a tangy twist, mix Frank's RedHot Sauce with your favourite BBQ sauce. This combination is perfect for tossing with air-fried wings or as a dipping sauce.
Remember, these are just a few suggestions, and the versatility of Frank's RedHot Sauce allows for endless creativity. You can experiment with different combinations and create your own signature sides and sauces to impress your family and friends.
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Storage and leftovers
If you're cooking for a smaller group or just want to be able to enjoy your Frank's RedHot chicken another time, you might want to consider storing your leftovers.
Leftover cooked chicken can be stored in the fridge for three to four days. Make sure to use airtight containers to prevent bacteria from growing and to maintain moisture. If you want to keep your chicken for longer, you can freeze it. Transfer the chicken to a freezer-safe container or bag and store it for up to 2–3 months.
When reheating your chicken, it's best to thaw it in the refrigerator first if frozen. Then, you can use the oven, microwave, or stovetop to reheat it. Make sure the chicken is heated thoroughly to an internal temperature of 165°F (74°C).
If you're using Frank's RedHot sauce as a marinade, you can also store the raw marinated chicken in the refrigerator for up to two days. This allows the flavours to penetrate the meat even more. Make sure to discard the marinade after use and do not reuse it, as it has come into contact with raw meat.
Additionally, if you have any leftover sauce, you can store it in an airtight container in the refrigerator for up to 10 days. It can also be frozen for up to two months. Reheat the sauce on the stovetop or in the microwave, being careful not to overheat it, as butter-based sauces can easily explode in the microwave.
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Frequently asked questions
First, assemble the injector needle. Then, pull the spicy marinade into the needle and inject it directly into the meat.
You can brine the chicken overnight in a mixture of water, salt, sugar, paprika, onion powder, garlic powder, Ancho Chile powder, and dried whole chipotles.
You can cook the chicken right away, or you can coat the outside of the chicken in paprika, pepper, Ancho powder, and garlic salt before cooking.
