Tag: grilling

The Best Chicken Marinade Recipe

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The Best Chicken Marinade Recipe

A great chicken marinade for juicy, flavorful grilled chicken
Prep Time30 minutes
Cook Time15 minutes
Course: Main Course
Cuisine: American
Keyword: barbecue, chicken, grilling
Calories: 224kcal

Equipment

  • Grill/hibachi

Ingredients

  • 2 lbs. Chicken Breasts Tenders or Thighs
  • 1/3 – 1/2 cup Extra Virgin Olive Oil depending on preference
  • 3 Tablespoons Fresh Lemon Juice
  • 3 Tablespoons Soy Sauce
  • 2 Tablespoons Balsamic Vinegar
  • 1/4 cup Brown Sugar
  • 1 Tablespoon Worcestershire Sauce
  • 3 Garlic Cloves minced or 1/2 teaspoon Garlic Powder
  • 1 1/2 teaspoon Salt
  • 1 teaspoon Pepper

Garnish:

  • Fresh Parsley

Instructions

  • In a bowl, stir together oil, lemon juice, soy sauce, balsamic vinegar, brown sugar, Worcestershire sauce, garlic, salt, and pepper.
  • Pierce chicken breasts with a fork all over. Place in a large Ziploc bag. Pour marinade over chicken.
  • Let marinate for at least 30 minutes. 4 – 5 hours is ideal.
  • Preheat grill to medium heat. Brush grill with oil to prevent sticking.
  • Place chicken on the grill. Cook for approximately 5 – 6 minutes per side, depending on the thickness of chicken. The internal temperature of the chicken should reach 165 degrees.
  • Remove chicken from grill and let rest for 5 minutes.

Notes

From Modern Honey: https://www.modernhoney.com/the-best-chicken-marinade-recipe/

Grilled Scallops

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GARLIC GRILLED SCALLOPS

4 servings.
Course: Main Course
Cuisine: American
Keyword: grilling, sea food

Ingredients

  • 1 lb. scallops
  • 1/3 c. butter
  • 3 lg. cloves garlic minced or pressed
  • 1/4 c. finely chopped shallots
  • 1/4 c. minced parsley
  • 1/4 tsp. nutmeg
  • 1/8 tsp. celery salt
  • 12 cherry tomatoes
  • 1 green pepper cut into 12 squares

Instructions

  • Thaw scallops completely, if frozen.
  • Dry on paper toweling.
  • In frying pan, combine butter, garlic, shallots, parsley, nutmeg, and celery salt.
  • Saute at low heat 5 minutes, stirring occasionally.
  • Meanwhile, string scallops on 4 wooden skewers alternately with the cherry tomatoes and green peppers.
  • Start charcoal/gas.
  • When coals are coated with an even layer of gray ash, place skewers on the grill.
  • Grill, brushing with the butter mixture and turning often, for 6 to 7 minutes or until scallops are cooked through.

Notes

Printed from COOKS.COM

Polynesian Chicken

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Polynesian Chicken

Why is this called “Polynesian”? No idea. It came out of a newspaper in the 1960s. This is Grandma Jackie’s classic chicken dish — she makes it with bone and skin on, but it can be made with boneless/skinless pieces of chicken.
Course: Main Course
Cuisine: American
Keyword: baking, grilling, poultry

Ingredients

  • 1 broiler-fryer small chicken in pieces
  • ½ tsp. sugar
  • 1 clove garlic
  • 1 TB lemon juice
  • 2 TB mustard
  • ¼ cup olive oil
  • ½ tsp salt
  • ½ c water
  • ½ tsp chili powder

Instructions

  • Crush garlic clove and combine with all other ingredients (except chicken) in blender.
  • Pour over chicken and marinate for several hours.
  • The chicken can be arranged in its sauce in a flat pan and broiled 6-8 ” below the heat, or grilled, using the sauce for basting.

Basic Meat Marinade

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Basic Meat Marinade

Can be used on just about any meat — poultry, beef, lamb, pork — before grilling or roasting
Course: Main Course
Cuisine: Mediterranean
Keyword: marinade, meat, poultry, sauce

Ingredients

  • 1/3 cup extra-virgin olive oil
  • 2 sprigs fresh rosemary crushed
  • 3 sprigs fresh thyme
  • 3 large cloves garlic peeled and smashed
  • Juice of one lemon
  • Pinch of freshly ground pepper

Instructions

  • Combine oil, rosemary, thyme, garlic, lemon juice, and pepper.
  • Stir to combine.

Notes

Makes ½ cup
If you marinate meat overnight, omit lemon juice and add it two hours before cooking.

Chicken Fajitas

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Chicken Fajitas

Course: Main Course
Cuisine: Mexican
Keyword: grilling, poultry

Ingredients

  • 2 tablespoons olive oil
  • 1 large onion thinly sliced
  • 1 teaspoon kosher salt divided
  • 2 large medium red bell peppers thinly sliced
  • 1 medium jalapeño thinly sliced
  • 1 1/2 pounds boneless skinless chicken breasts, sliced into 1/4-inch thick strips (or flank steak)
  • 4 cloves garlic minced
  • 1 teaspoon dried oregano
  • 1 teaspoon ground cumin
  • 2 tablespoons freshly squeezed lime juice from 2 limes
  • For serving:
  • Tortillas warmed
  • Sour cream
  • Lime wedges
  • Guacamole

Instructions

  • Heat 1 tablespoon of the oil in the largest skillet you have (at least 12 inches) over medium-high heat until shimmering. Add the onions and season with 1/4 teaspoon of the salt.
  • Cook, tossing often with tongs to prevent burning, until they begin to soften and brown, about 3 minutes.
  • Cook the peppers, jalapeño, and garlic until fragrant.
  • Add the bell peppers, jalapeño, and garlic and season with 1/4 teaspoon of the salt.
  • Cook, again tossing often, until starting to brown and the garlic is quite fragrant, about 3 minutes. Brown the chicken with the spices.
  • Transfer the vegetables to a plate.
  • Return the pan to medium-high heat (no need to clean) and add the remaining 1 tablespoon oil. Add the chicken and season with the remaining 1/2 teaspoon salt, oregano, and cumin.
  • Cook undisturbed until the chicken has some golden-brown color, flipping halfway through, about 6 minutes total.
  • Add the vegetables back to the pan, add the lime juice, and finish cooking. Cook until the chicken is cooked through and the peppers are soft, about 2 minutes moreServe the chicken and vegetables in warmed tortillas with sour cream and extra lime wedges for squeezing.
  • Storage: Leftovers can be refrigerated in an airtight container for up to 4 days.

Notes

SERVES 4 to 6
PREP TIME:15 minutes
COOKING TIME:12 minutes
https://www.thekitchn.com/chicken-fajitas-22925574

Grilled Portobello Mushrooms

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PORTOBELLO MUSHROOMS

Course: Main Course, Side Dish
Cuisine: American
Keyword: Vegan, vegetarian

Ingredients

  • 6 cloves garlic unpeeled
  • 1 cup extra-virgin olive oil
Kosher salt
  • 1/3 cup balsamic vinegar
  • 1 tablespoon Dijon mustard
  • 4 large portobello mushrooms wiped of any dirt, washed and quickly dried, if necessary

Instructions

  • Preheat the grill.
  • Preheat the oven to 350 degrees F.
  • In a small bowl, toss the garlic cloves with 2 tablespoons of the olive oil and some salt.
  • Wrap the garlic cloves in tinfoil and place on the tray in the center of the oven.
  • Cook until tender when pierced with the tip of a knife, 20 to 25 minutes.

In a medium bowl, whisk together the balsamic with 3/4 cup of the olive oil and the mustard.
  • In a medium bowl, toss the mushrooms in the remaining 2 tablespoons olive oil.
  • Season with salt.
  • Place them, stem-side up, on the hottest part of the grill.
  • Cook for 3 to 4 minutes, you may see liquid starting to emerge from the stem area.
  • Flip to the other side and cook for an additional 3 to 4 minutes.
  • Transfer them to a tray and place in the center of the oven.
  • Cook until they are tender when pierced with the tip of a knife, an additional 12 to 15 minutes.
  • Season them lightly with salt.
  • Remove the garlic from the oven.
  • Squeeze the garlic pulp out from their skins and whisk it vigorously into the dressing.
  • Arrange the mushrooms on a serving platter and top with the dressing.
  • Serve immediately.

Notes

If you don’t have a grill available, you can cook the mushrooms on a stove at high heat.

Grilled Flatbread

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Grilled Flatbread

Serves 4
Course: Breads, Muffins & Quickbreads
Cuisine: Mediterranean
Keyword: bread, grilling
Servings: 4 people

Ingredients

  • ½ teaspoon yeast
  • ½ cup warm water 110 degrees
  • 1 tablespoon extra-virgin oil plus more for bowl and brushing
  • 1 1/3 cups all-purpose flour plus more for dusting
  • ¾ teaspoon coarse salt plus more to taste

Instructions

  • Heat grill or grill pan until hot.
  • Place ½ cup warm water in a medium bowl, and sprinkle yeast on top; stir to dissolve.
  • Let sit until foamy. About five minutes.
  • Add olive oil, flour, and salt; combine.
  • Turn dough out onto a well floured surface, knead until smooth and elastic, 1 to 2 minutes.
  • Place in a lightly oiled bowl, cover with plastic wrap, and let stand in a warm place, 30 minutes.
  • Turn dough out onto a lightly floured surface.
  • Divide into four equal pieces, and roll out each into a 1/8-inch-thick round.
  • Lightly brush both sides of each round with olive oil; place the rounds directly on the hot grill.
  • Grill the flatbread until golden brown, about 2 minutes per side.
  • Remove from the grill, and season with salt.

Notes

We used to have these all the time in the summer.
They are a quick and easy way to add bread to a meal.