Claire Thompson
There are many options for dairy-free chicken marinades. The primary reason to use dairy in a marinade is to take advantage of the enzymes and acids in dairy products, which help to tenderize the chicken and allow flavours to penetrate the meat. Therefore, dairy-free alternatives should include acidic ingredients such as lemon or lime juice, vinegar, or pineapple. Fat is also important, so oils, mayonnaise, or non-dairy yogurts can be used. Some specific dairy-free marinade recipes include a mixture of avocado oil or olive oil, lemon juice, coconut aminos (or soy sauce), minced garlic cloves, honey, salt, pepper, and red pepper flakes; or coconut milk yogurt with lemon and spices.
| Characteristics | Values |
|---|---|
| Dairy-free substitutes for milk | Soy milk, rice milk, or any milk substitute |
| Best dairy-free milk substitute | Rice milk |
| Other ways to tenderize chicken | Pineapple |
| Dairy-free yogurt marinade | Coconut milk yogurt, lemon, oil or mayonnaise, spices |
| Marinade ingredients | Honey, garlic, lemon juice, coconut aminos (or soy sauce), red pepper flakes, salt, pepper, maple syrup, honey, orange, lime juice, apple cider vinegar, balsamic vinegar, red wine, white wine |
| Marinating time | Minimum of 4 hours |
| Refrigeration time | 2-3 days covered or sealed in the bag |
| Freezing time | Up to 2 months |
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Honey garlic marinade
Dairy-free chicken marinades can be made with a variety of ingredients, such as pineapple, soy milk, or rice milk. One popular option is a honey garlic marinade, which can be made with the following ingredients:
- Honey
- Garlic
- Soy Sauce
- Olive oil or avocado oil
- Lemon juice
- Coconut aminos (or soy sauce)
- Salt
- Pepper
- Red pepper flakes
This marinade can be made ahead of time and stored in the refrigerator until ready to use. It is perfect for grilled, baked, or skillet chicken thighs, breasts, or wings. The high sugar content of the marinade makes pan-browning tricky, so it is recommended to use an oven or crockpot for cooking.
To prepare the marinade, blend all the ingredients until smooth. Place the chicken into a gallon-sized zip-top plastic bag and pour the marinade over it. Seal the bag and marinate at room temperature for 1 hour or in the refrigerator for up to 3 hours. For thicker cuts of meat, you may need to marinate for longer to allow the flavours to penetrate.
After marinating, the chicken can be cooked in the oven or crockpot. If desired, the leftover marinade can be transformed into a glaze by whisking cornstarch and water together and combining it with the marinade in a skillet. Heat until thickened, then pour over the chicken.
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Coconut milk yogurt
Coconut milk yoghurt is a great dairy-free alternative to traditional yoghurt-based marinades. It is a delicious and satisfying substitute that is allergy-friendly.
The primary reason to use yoghurt in a marinade is to benefit from the tenderising effects of the enzymes and acids. Coconut milk yoghurt can be used in place of regular yoghurt, but it may be a good idea to add some extra fat and acid to the marinade to compensate for the lower levels of these in coconut yoghurt. Lemon juice, oil, or mayonnaise can be added to achieve this.
A simple dairy-free marinade can be made with coconut milk yoghurt, lemon juice, garlic, ginger, and spices. This can be left to marinate for a minimum of 30 minutes, although it is recommended to leave it for at least 2 hours to properly tenderise the chicken. The chicken can then be cooked in a large skillet or pot over a medium-high heat for around 2-3 minutes on each side.
If you are looking to prepare a larger batch of marinated chicken and store it in the freezer, it is recommended to use a resealable, freezer-safe container such as a silicone bag or a glass container. The chicken can be stored in the freezer for up to 2 months. When it comes time to cook the chicken, let it thaw in the refrigerator for 24 hours before cooking.
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Pineapple
When using pineapple juice as a marinade, it is important to note that fresh pineapple juice contains an enzyme called bromelain that will break down the meat if left for too long. Canned pineapple juice does not have this enzyme due to the high temperatures of the canning process. Therefore, if you are using fresh pineapple juice, it is recommended to marinate the chicken for no more than one hour. However, if you are using canned pineapple juice, you can safely marinate the chicken for a longer period, up to a maximum of 40 minutes to 4 hours, as recommended by different sources.
To make a delicious pineapple chicken marinade, you can combine pineapple juice with other ingredients such as coconut aminos, apple cider vinegar, garlic, ground ginger, and kosher salt. Coconut aminos add a bit of sweetness and savoriness to the marinade, while apple cider vinegar increases the acidity, especially if using canned pineapple juice. You can adjust the amount of garlic to your taste preferences. It is important to use fresh ground ginger or grated ginger for the best flavor. Diamond Crystal kosher salt is a good option for this marinade.
- Pineapple juice (fresh or canned)
- Coconut aminos
- Apple cider vinegar (optional, use if using canned pineapple juice)
- Two large cloves or three small to medium-sized garlic cloves (adjust to taste)
- Ground ginger or 1 teaspoon of grated fresh ginger
- Kosher salt to taste
Combine all the ingredients in a bowl and mix well. Place the chicken in a plastic bag, a reusable silicone bag, or a glass container. Pour the marinade over the chicken, ensuring it is fully submerged in the liquid. Leave it to marinate in the refrigerator for at least one hour if using fresh pineapple juice, or up to 4 hours if using canned pineapple juice. Turn the chicken over occasionally to ensure even marination. After marinating, you can grill or bake the chicken, basting it with a little reserved pineapple juice for extra flavor and a lovely glaze.
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Lemon or lime juice
To make a lemon chicken marinade, you will need the juice and zest of 2 lemons, olive oil, minced garlic, Italian herb seasoning, salt, and pepper. You can also add other ingredients such as fresh herbs, seasoning, mustard, or honey to customise the marinade to your taste. Simply stir all the ingredients together in a bowl and season with salt and pepper.
If you are using lime juice as your base, you can add other ingredients such as garlic and cilantro. One source suggests that lime juice is best added to the marinade, rather than to the cooked chicken, as it will help to tenderise the meat.
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Soy sauce
A simple soy sauce marinade can be made with just two ingredients: soy sauce and garlic. You can also add olive oil to this mixture and let it sit for an hour to enhance the flavour. If you're looking for something with a bit more depth of flavour, you can add honey to the mix, creating a honey soy chicken marinade. This marinade is especially good for grilling and will give your chicken a lovely glossy finish.
For a more complex flavour profile, you can add additional ingredients to your honey soy marinade. One recipe suggests adding olive oil, lime juice, minced garlic, salt, pepper, and dried oregano. Another recipe recommends Chinese cooking wine ("Shaoxing wine") as the secret ingredient, although you can substitute it with dry sherry, Mirin, cooking sake, or chicken stock if you don't have any on hand.
When marinating your chicken, it's important to give it enough time to absorb the flavours. A minimum of 4 hours is recommended, but for the best results, you can leave it in the refrigerator for up to 24 hours. If you're short on time, 30 minutes is the absolute minimum you should leave the chicken in the marinade.
With these tips and tricks, you'll be well on your way to creating delicious dairy-free soy sauce chicken dishes!
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Frequently asked questions
Some dairy-free options to marinate chicken in are coconut aminos, soy sauce, lemon or lime juice, honey, maple syrup, and vinegar.
It is recommended to marinate chicken for a minimum of 4 hours to allow the acid to tenderize the chicken and the flavours to penetrate the meat.
In the refrigerator, you can put the chicken in a plastic bag, a reusable silicone bag, a large bowl, or a glass container. Pour the marinade over the chicken, ensuring it is as submerged as possible. You can store marinated chicken in the refrigerator for up to 2-3 days.
Yes, you can store marinated chicken in the freezer for up to 2 months. Use a large resealable and freezer-safe silicone container or a disposable plastic zip-top bag. Squeeze out as much air from the bag before sealing it.
After removing the chicken from the refrigerator, let it rest for 30 minutes. Preheat the grill and oil the grates. Grill chicken on medium-high heat for 4-6 minutes per side or until cooked through. Let the chicken rest for 15 minutes before serving.
