Four Easy Ways to Cook with Chiavetta’s Marinade Indoors
Quick Summary
You don’t need an outdoor grill to enjoy the classic flavor of Chiavetta’s BBQ Marinade. Because the marinade is incredibly versatile, you can use it indoors to roast poultry or vegetables in the oven at 375°F. You can also add it directly to a slow cooker with chicken or pork for a low-maintenance meal. Marinate your protein for at least 30 minutes prior to cooking for the best flavor.
When fall hits Western New York, temperatures drop and the outdoor grill eventually gets covered up for the season (hopefully not until the heavy snow!). But wrapping up outdoor grilling doesn’t mean you have to wait until next spring to get that classic flavor on your plate.
Because Chiavetta’s marinade is incredibly versatile, it naturally tenderizes meat and infuses deep flavor into vegetables regardless of the heat source you use. Here are four simple ways to bring that flavor into your kitchen using standard home appliances.
1. Oven-Roasted Chicken Thighs or Drumsticks
You can get crisp skin and tender meat right out of your home oven with minimal cleanup.
- Submerge bone-in chicken in Chiavetta’s marinade and let it sit for at least 30 minutes.
- Preheat your oven to 375°F.
- Roast the poultry and baste it a few times while cooking.
- Cook until it reaches an internal temperature of at least 165 degrees.
- When it’s finished, put a little extra marinade over the top and cover it for 15 minutes to keep it juicy and flavorful.
2. Slow Cooker Pulled Pork or Chicken
If you want a low-maintenance meal ready when you get home from work, your slow cooker is the answer.
- You don’t need any advance prep for this method.
- Add the signature marinade directly to your slow cooker with your choice of protein, though it works exceptionally well with chicken and pork.
- Cook until it reaches an internal temperature of at least 165 degrees.
- After cooking, add a bit of extra marinade and cover the slow cooker for 15 minutes to steam the flavor into the meat.
3. Tangy Sheet Pan Roasted Vegetables
High heat combined with the marinade caramelizes vegetables and brings out their natural sweetness.
- Chop root vegetables like red potatoes, carrots, Brussels sprouts, and red onions into uniform, bite-sized pieces.
- Toss the chopped vegetables in a bowl with a little olive oil and Chiavetta’s marinade.
- Spread them in a single layer on a parchment-lined baking sheet and oven roast them.
- Cook until the chicken reaches an internal temperature of at least 165 degrees.
4. Cast Iron Skillet Pork Chops
A heavy cast iron pan gives meat a rich, pan-seared crust that holds onto the marinade.
- Marinate the pork chops for at least 30 minutes before cooking. Pat them dry with a paper towel right before they hit the pan so they sear instead of steam.
- Heat a tablespoon of high-heat oil in a cast iron skillet over medium-high heat.
- Sear the pork chops until they reach an internal temperature of 145°F.
- Let them rest for five minutes before serving.
Keep a bottle of Chiavetta’s marinade in your fridge so you always have a reliable dinner solution on busy weeknights. You can find it at your local grocery store or order direct online.
Frequently Asked Questions
How long should I marinate my chicken or pork?
You should marinate your meat for at least 30 minutes before cooking to allow the flavors to penetrate.
Can I cook with Chiavetta’s marinade in the oven?
Yep, you can easily oven roast your poultry or veggies at 375°F.
Do I need to rinse the marinade off before cooking?
No need to rinse it off; just let the flavor ride directly into the pan or oven.
