great chicken marinade for the grill?
Here is a good "all purpose" marinade. It works with beef, pork, and chicken. Soak your meat in the marinade for at least one hour.
1/4 cup natural brewed soy sauce
1 small onion
1 small nashi pear or semi sweet apple
3 cloves garlic
1 inch fresh ginger
1 tablespoon sugar
1 tablespoon brown sugar
3 spring/green onion
2 teaspoons pure toasted sesame seed oil
1 tablespoon rice wine
1/2 teaspoon black pepper
Cut onion, pear/apple, and ginger into small pieces and place in blender with soy sauce and garlic, and blend into a smooth liquid.
Pour into medium mixing bowl.
Trim root and top 1/8 inch of green onion, rinse in cold water, and finely chop. Add to bowl.
Add all other ingredients. Mix well and let stand for at least fifteen minutes before adding meat.
An easy yogurt marinade that adds LOTS of flavor and moisture - my notes show it's originally from Food & Wine, but I can't find it online:
* Exported from MasterCook *
Yogurt, Lime, and Black Pepper Marinade
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Marinade/Rub
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup plain nonfat yogurt
4 medium scallions (white and green) -- finely chopped
1/4 cup fresh lime juice
2 Tbsp lime zest -- finely grated
2 Tbsp safflower oil
2 large garlic cloves -- minced
1 Tbsp black pepper -- coarsely ground
1/4 tsp salt
1 tsp ground cumin -- OR coriander, chili
powder, or curry powder (optional)
Combine all ingredients in a nonreactive bowl. Use as a marinade for beef, chicken, or pork; or cover tightly and refrigerate for up to 1 week.
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Per Serving (excluding unknown items): 111 Calories; 7g Fat (55.1% calories from fat); 4g Protein; 9g Carbohydrate; 1g Dietary Fiber; 1mg Cholesterol; 181mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2 Non-Fat Milk; 1 1/2 Fat.
NOTES : (Originally from Food & Wine) Yogurt is an ideal marinade base as it tenderizes the meat and forms a great crust as the meat sizzles on the grill.
My Notes: This recipe has tang from the lime and a surprising amount of "heat" with the quantity of pepper; I've left the optional spices out and think it's terrific as-is!
I use a honey-dijon mixture that grills up well.
these are approx measurements, not exact.
1/2 c dijon mustard
3-4 T white wine or mirin vinegar
honey to taste-- 1/4 cup?
2 T water
2-3 T finely minced fresh ginger root
3 large cloves garlic, minced
2 green onions, minced
pinch of salt
generous grinding of fresh black pepper
dash of roasted sesame oil--optional
Marinate overnight if possible. Grill over med coals, turning pieces every 3-4 minutes. Nice contrasts to the ususal tomato or oil-vinegar marinades. When I do an assortment of wings, this flavor always goes first!
here's an easy flavor twist w/ sesame oil and cumin:
2 T honey
1 T sherry
1 T olive oil
1 T cumin (ground)
1 garlic clove minced
1 t. sesame oil
1 t. chili paste
Mix up and marinate w/ pounded boneless chicken (I use breasts) in refrigerator for 1 hr
Grill 3 mins/'side.
Mark Bittman's How to Cook Everything also has lots of variations.
we do this one fairly often...I'm not sure where it came from or how I have adapted it, but I do know it is damn tasty with chicken, pork or steaks and is amazing served on a bed of rice that has been spiked with a large handful of cilantro and the juice of 2 limes...
I can of pepsi or coke
juice of 1 lemon
juice of 1 orange
1/2 cup soy
1/2 cup teriyaki
4 cloves crushed garlic
1 knob of fresh ginger, grated
2 T olive oil
2 habanero peppers, sliced into rings
Marinate whatever protein you choose. 1 hour before grilling, remove the meat from the marinade to rest and take the chill off. Reduce 1 cup of the marinade/peppers until thick and syrup-y and use as a glaze as the meat cooks. YUM!
I'm a big fan of the "cornell barbecue sauce", which is a pretty basic vinegar-based sauce (which can be made with or without egg). If you google, you'll turn up the "official" version from Cornell, which makes enough for an army. It's easy to scale down, though (and I always cut way back on the salt). What makes the cornell sauce so good is that it doesn't add a lot of competing flavors--it just lets the flavor of the chicken come through.