We Know our Sources: Heinen’s Marinated Meats
The following article was written by Heinen’s partner Elaine T. Cicora.
Here’s a tasty thought: A protein-packed, home-cooked meal that’s both delicious and easy.
If that sounds like the fantasy of a harried home cook, perhaps it’s time to consider Heinen’s ready-to-cook marinated meats. The collection includes juicy CARE Certified pork tenderloins; boneless, skinless chicken breasts and thighs; and chicken wings already apportioned into drumsticks and flats.
For Catie Cantrell, Heinen’s Director of Meat, the combination of flavor, quality and long shelf life (from 14 to 21 days, depending on the product) makes for a truly special item.
Hungry yet? Discover how Heinen’s Meat Department is upping the ante on flavor, convenience and quality with mouthwatering marinated meats.
They’re Flavorful, Convenient and Long Lasting
Luxuriating in a bath of flavorful marinade, the meats make dinnertime a snap. Even more convenient, vacuum-sealed packaging extends the product’s shelf life without the need for added preservatives. The upshot is an easy-to-store product just right for days when messy, time-consuming meal prep simply isn’t on the menu.
Heinen’s has long offered marinated meats in the butcher case. But now, that handiness has been multiplied. “We’ve taken our most popular marinated meat offerings and made them available every single day in our refrigerated cases,” Catie explains. “It’s a great convenience for shoppers who can choose from a wide assortment, buy as many packages as they need and still have flexibility on when to cook them, thanks to the vacuum-sealed packaging.”
They’re Produced In-House Using Original Recipes
The quality and accountability are pure Heinen’s. The meats are produced by Heinen’s associates in the company’s manufacturing facility in Warrensville Heights, Ohio. And as for the marinade recipes, many of them have been developed by Heinen’s own team of in-house chefs; the remainder are favorites from Heinen’s trusted vendor partners.
The pork tenderloin is a great example of the chefs’ creativity at work, Catie says. Tasty marinade options include Tuscan Lemon (“fresh and versatile”), Dry Rub Smokehouse (“a barbecue-flavored crowd pleaser”) and Balsamic Rosemary.
“Try the Balsamic Rosemary on the grill,” she advises. “Perfection!”
They’re Extremely Versatile
The pork is also perfectly convenient, Catie adds. “I normally buy two different flavors of tenderloin, roast or grill them both, serve one for dinner that night and slice down the other for sandwiches later in the week. That’s one of my family’s favorites!”
“The Moroccan-style marinated chicken thighs are an extremely friendly item for the home cook, because you really can’t overcook them,” says Catie. Among her creative prep tips, she suggests cutting each thigh in half, threading the pieces onto skewers, and grilling them for kebabs. “It’s a wonderful way to serve a crowd, fast,” she says. “In fact, I just did that for my dad’s birthday party – and my guests thought I had been cooking all day!”
Boneless, skinless chicken breasts, marinated in flavors that include Blackened, Lemon, Sundried Tomato and Italian Herb, can also fill a host of culinary needs. “The Italian Herb is my family’s favorite,” Catie says. “They love it on salads, diced and served over rice, or to take to work for lunch; it reheats really well.”
Zesty pre-cut chicken wings round out the offerings, in both Buffalo and Garlic-Pepper flavors. “They’re very easy to cook in the air fryer or a convection oven,” Catie says, “and they make great appetizers. My kids love them, because they’re a really good size for little hands. But when I’m having a party, I can just throw them in the oven and serve them as a starter.”
More Varieties are Coming Soon
While Heinen’s has offered select varieties of these packaged, marinated, ready-to-cook meats over the past few years, Catie says the options really expanded in mid-2022. The products have proved so popular, however, that plans for further expansion are already underway, with more meats, more cuts and more marinade flavors to come. Among the planned offerings, beef and stir-fry options seem destined to find a place on plenty of dinner tables.
“The way I look at it,” Catie concludes, “is that these products add to customer convenience and help them create easy, versatile dinners. You save the time and mess that marinating requires, so they’re ready to go whenever you need them. It helps you get that meal on the table quickly and without a lot of clean up.”
And who doesn’t want that?
Preparation Instructions
Marianted Chicken Thighs
- On the Grill: Grill over medium- high heat for 8-10 minutes total, 4-5 minutes per side, or until an internal temperature of 165°F is reached.
- In the Oven: Preheat the oven to 400°F. Lightly oil a baking sheet or coat with nonstick spray. Place the chicken onto the prepared baking sheet and bake for about 20-25 minutes, or until the chicken reaches an internal temperature of 165°F.
- Don’t Forget: Allow the meat to rest at room temperature for 30 minutes to 1 hour before cooking for more even cooking. After cooking, allow the meat to rest for 10 minutes before serving to seal in the juices.
Marinated Chicken Breasts
- On the Grill: Grill over medium-high heat for 10-12 minutes total, 5-6 minutes per side, or until an internal temperature of 165°F is reached.
- In the Oven: Preheat the oven to 400°F. Lightly oil a baking sheet or coat with nonstick spray. Place the chicken onto the prepared baking sheet and bake for about 25-30 minutes, or until the chicken reaches an internal temperature of 165°F.
- Don’t Forget: Allow the meat to rest at room temperature for 30 minutes to 1 hour before cooking for more even cooking. After cooking, allow the meat to rest for 10 minutes before serving to seal in the juices.
Marinated Chicken Wings
- On the Grill: Grill over medium heat for 10-12 minutes per side. Transfer to a cooler part of the grill and cook for another 8 minutes, or until an internal temperature of 165°F is reached and the juices run clear.
- In the Oven: Preheat the oven to 400°F and place a wire rack over a baking sheet. Place the wings on the wire rack and bake 50-60 minutes, turning halfway through until the wings reach an internal temperature of 165°F and the juices run clear.
- In the Air Fryer: Preheat the air fryer to 400°F. Place the wings in a single layer in the basket; do not overcrowd. Cook for 10 minutes. Turn the wings over and cook an additional 8-10 minutes to an internal temperature of 165°F. Adjust the time depending on the thickness of the wings.
Marinated Pork Tenderloin
- On the Grill: Grill over medium-high heat, turning every 2 minutes for 12-15 minutes, or until an internal temperature of 140°F is reached.
- In the Oven: Preheat the oven to 400°F. Heat an oven-safe skillet over high heat. Sear the pork tenderloin for 2 minutes on each side. Transfer the skillet to the oven and cook until the internal temperature reaches 145°F, about 15 minutes.
- Don’t Forget: Allow the meat to rest at room temperature for 30 minutes to 1 hour before cooking for more even cooking. After cooking, allow the meat to rest for 10 minutes before serving to seal in the juices.
