This marinade for chicken is loaded with lots flavor. The secret with an injection marinade is to make sure that the marinade is well mixed and that the herbs are fine enough to fit through the needle without clogging.
1/4 cup (60 mL) light oil
1/4 cup (60 mL) water
3 tablespoons (45 mL) Worcestershire sauce
1 tablespoon (15 mL) salt
2 teaspoons (10 mL) garlic powder
2 teaspoons (10 mL) onion powder
1 teaspoon (5 mL) dried bay leaf pieces
1 teaspoon (5 mL) dried thyme
1 teaspoon (5 mL) dried sage
1 teaspoon (5 mL) finely ground black pepper
Place bay leaf, thyme, sage into a spice or coffee grinder and pulverize into a powder.
Combine remaining spices with ingredients in a saucepan.
Simmer over medium heat for five minutes, stirring often. The salt should be dissolved at this point. If not, let the mixture simmer for another 2 minutes.
Remove saucepan from heat and let the mixture cool for 10-15 minutes.
Load the syringe with marinade and inject into the breast, thigh, and leg meat. Do this a few times to spread out the seasoning. Wipe away any mixture that bubbles up to the top. Season outside of chicken and cook as directed.
Marinade Injected Beef Roast
1.1 kilogram (2 1/2 pound) beef roast
15 ml (1 tablespoon) Montreal or other steak spice or rub.
125 ml (1/2 cup) beef stock
15 ml (1 tablespoon) soy sauce
15 ml (1 tablespoon) Worcestershire sauce
3 ml (1/2 teaspoon) onion powder
3 ml (1/2 teaspoon) garlic powder
Mix together the injecting marinade.
With an injecting syringe, inject the marinade every inch of both sides of the roast.
Spread the steak spice over the surface of the roast.
Put in a smoker preheated to 270 F. You could also use an oven but would not get a smoke taste.
Cook to an internal temperature of 155 F or higher. Due to the injecting process, it is not safe to cook it less.
Let rest for 10 minutes before slicing.
This injection marinade is the perfect starting point to making great BBQ Pulled Pork.
1/2 cup apple juice
1/2 cup apple cider vinegar
3 tablespoons spice rub (the same that you'll be using on the roast)
2 tablespoons melted butter
1 tablespoon Worcestershire sauce
Make sure that the spice rub is well pulverized. Large chunks of herbs can become stuck in the injector. If possible, grind them down further in a mortar and pestle or spice grinder.
Combine all ingredients in a medium bowl. Let stand for 10-15 minutes and stir. Salt should be well dissolved.
Fill syringe and inject solution into multiple parts of the pork roast. Cook as directed.
Discard any marinade that has come into contact with raw meat.
Make ahead of time and store in a covered container in the refrigerator for 5 days after preparation.