Marinades for beef and chicken

17 years ago

Well, I finally learned how to get charcoal to light! Thank heavens for that little chimney that you put on the grill with charcoal in it.

Now I can grill with impunity--don't have to wait for my husband to get home, with the result that we dine at 9 pm.

Please share your favorite marinades for chicken and beef, or any other "grillable" objects! Since I grilled so rarely, I don't know a lot about preparing meats for the grill. I appreciate your help.

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Comments (9)

wizardnm
17 years ago
Here are my two favorites that I've used for years.

ASIAN MARINADE

Turns a grilled chicken breast into something very special. Also good with salmon.
Enough for 5lbs. of chicken breasts.

1 C vegetable oil
Â¼ C sesame oil
Â¾ C soy sauce
1/3 C minced garlic
Â¼ C minced fresh ginger
2/3 C minced cilantro
6 green onions, sliced thin
1 tsp black pepper

Combine and add chicken. Marinate for 2 to 24 hours in the refrigerator
Backwoods Flank Steak We love flank steak and have used it many ways. Here's the recipe we marinated it in when we had the deli. It was a huge seller. In the summer we did 25 lbs worth at a time. Never had any left to pitch. We grilled it over lump charcoal and while it was cooking we would bring the marinade to a boil and cook it for about 15 min. We then sliced the steaks and poured the hot marinade over them. Backwoods Flank Steak 3/4 C soy sauce 1/3 C Pickapeppa Sauce 1/3 C Worcestershire sauce 1/4 C red wine 1/4 C red wine vinegar 1 1/2 Tbsp sesame oil 2 cloves of garlic, crushed 2 flank steaks (about 2 1/2 lbs total) Combine the marinade ingredients in a container large enough to hold the steaks. Add the steaks and refrigerate 6 to 24 hrs... Nancy
jessyf
17 years ago
Here is a Korean marinade that I use. Not as much oil as Nancy's, but because there is sugar, watch that it doesn't burn (ask me how I know....)

Barbecues & Grilling - Bulgogi Marinade

By Derrick Riches, About.com

This is the traditional marinade recipe for Korean Bulgogi1, which is a marinated steak cut into strips and served up on lettuce leaves or rice. This is also a great marinade for most cuts of beef.

Prep Time: 20 minutes

Ingredients:
1/2 cup soy sauce
1/3 cup sugar
3 tablespoons sake (or rice wine or sherry)
2 tablespoons sesame oil
8 cloves garlic, minced
4 scallions (green onions), minced
2 tablespoons toasted sesame seeds
1/2 teaspoon black pepper

Preparation:
Combine all ingredients in a bowl and mix until the sugar has dissolved. Slightly heating the marinade may help it mix better. Note: To toast sesame seeds place them in a hot saute pan and gently toss until they start to brown. This takes just a few seconds. Pour off into a bowl.

This marinade is used to make Bulgogi or Korean Sesame Beef. It can be served with a spicy dipping sauce.

For chicken and salmon, Sunset magazine's Lime Chipotle sauce. A favorite here on the forum, and you can can it! This is also good just as a chip and dip side dish, but beware it goes fast.

Lime-Chipotle Sauce

1/2 cup chopped fresh cilantro
1/2 cup lime juice
1/2 cup honey
2 tablespoons minced canned chipotle chilies in adobado sauce
3 tablespoons brown mustard
1 1/2 tablespoons minced garlic
1 teaspoon ground cumin
1/2 teaspoon ground allspice

Season with salt and pepper. Serve sauce with grilled meats, poultry, and fish. Makes 1 1/2 cups.

NOTE: IÂm afraid of the heat so I use 1 Tbsp of the chilies. I freeze the rest of the can in a ziplock and and chop off frozen pieces as needed for other recipes. I also double this recipe and can it in a BWB in Â½ pint jars for 15 minutes.
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Hi there, Pamela! Great to see you here again! I'm not sure this is the recipe you're looking for, as my notes say that it was posted by Nancy (WizardNM), not Sol. But it sounds delicious anyway. Sue ASIAN MARINATED CHICKEN BREASTS 5 LBS boneless skinless chicken breasts Marinade: 1 C veg. oil Â¼ C sesame oil Â¾ C soy sauce 1/3 C minced garlic Â¼ C minced ginger 2/3 C minced cilantro 5-6 green onions, thinly sliced 1 tsp Black Pepper Combine marinade in a container large enough to hold the chicken. Refrigerate 4+ hours. Overnight is fine. Remove chicken from marinade and grill over med. hot fire. Done when thermometer registers 160Â°. Note: If only a small quantity of chicken is needed, you can divide chicken and marinade into freezer bags and freeze until needed. Chicken will be ready to cook as soon as thawed. Leftover cooked chicken makes a great sandwich either cold or reheated in the microwave. I like it heated with provolone, sliced chicken, tomato, lettuce and mayo. Also makes a great Asian Salad. Chop the chicken, lay over greens, sprinkle with mandarin oranges, roasted sunflower kernels, rice noodles and a sweet sour dressing.
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pat_t
17 years ago
I really love Nancy's Asian marinade for chicken. I keep a bag of boneless chicken breasts frozen in it!

Here are a couple I use:

BLACK DIAMOND STEAK MARINADE

2 Tblsp. oil
1/4 cup lite soy sauce
1/4 cup honey
2 Tblsp. brown sugar
2 Tblsp. vinegar
1-1/2 tsp. ginger
Pinch of garlic powder

Mix. Score steak on both sides. Marinate in above mixture 8 to 10 hours. Grill 6 to 8 minutes per side.

CITRUS BALSAMIC MARINADE

1/3 cup of lemon juice (try to use fresh - reconstituted isn't as tasty)
1/4 cup of Worcestershire sauce
3 Tblsp. of balsamic vinegar
1 Tblsp. olive oil
4 tsp. of minced fresh garlic

Mix it all together, pour over chicken or beef and let marinate for at least 3 - 4 hours, better overnight! Good for about 3 pounds of meat. Grill meat as usual. Remember that if you want to brush on additional marinade while you are grilling it, made a fresh batch! Enjoy!

Courtesy of Lea & Perrins.

And this one previously posted by Brenda55 is good too:

BAJA ORANGE MARINADE FOR FAJITAS

1/4 cup fresh lime juice
1/4 cup fresh orange juice (we used frozen)
1 Tblsp. olive oil
4 minced garlic cloves
1 tsp. ground chipotle pepper (we used 1 pepper from canned chipotle in adobo sauce, chopped fine)
2 Tblsp. minced fresh cilantro

Mix and marinate for at least 1 hour.

BrendaÂs notes:
I had never found a marinade I liked for chicken fajitas, until now. We really like this one a lot, and it so versatile, I even used it for marinating my chicken for fettuccine alfredo. I know it is hard to imagine it being good for fajitas AND fettuccine alfredo, but we enjoyed it on both. Actually it was a recipe we found in a health food book for a marinade for shrimp fajitas.
marlingardener
Original Author
17 years ago
Thank you all! I've printed out your wonderful recipes for marinades. This weekend is beginning to look like a gourmet delight!
woodie
17 years ago
Our DS makes these wings and they're delicious but he doesn't use the hot peppers - or at least not nearly as much as the recipe calls for! It would be great for regular chicken too, not just wings.

Mikey's Jamaican Jerk Wings

4 to 15 Scotch Bonnet Chilies
1 Bunch Scallions (Both White & Green Part, trimmed and
chopped coarsely
2 Shallots - Halved

1 Small Onion - Quartered
2 Cloves of Peeled Garlic

1 T Grated Fresh Ginger
2 t Chopped Thyme or 1t dried
2 t Ground All Spice
3 T CanolaOil
3 T Soy Sauce
3 T Lime Juice
2 T Packed Brown Sugar
2 T salt
1 t ground black pepper 1 Cup of water
This is enough to marinate 4 pounds of Meat
Combine Chiles. Scallions, Shallots, Onion, Garlic, Ginger, Thyme. All Spice, Oil, Soy, Lime Juice, Sugar, Salt, Pepper, and Water. Blend in a blender until smooth,
Marinate from a few hours to several days
Mike's quick tip, Sprinkle extra Thyme while grilling.
Bumblebeez SC Zone 7
17 years ago
Most of the time I use a mixture of 1/3 brown sugar, 1/3 oil and 1/3 soy sauce only because I can remember this ratio without looking something up!
Then I'll add garlic, thyme, ginger, whatever, to season it more. Most of the time I will sprinkle garlic powder, s & p, onion powder and ginger on the meat then drench it in the 3 mixture. Basic, cheap, simple but tasty. I use this once a week at least.
hawk307
17 years ago
I've used Zesty Italian Dressing on Chicken , Fish and meats. ( Souvlaki=Pork Tenderloin Pcs.)
Has all the good spices in the bottle.
Lou
marlingardener
Original Author
17 years ago
bhevv,
That marinade/rub sounds fantastic! But, what are "hanger steaks?" I've been cooking for 35+ years, and that's a new one on me!
I have a couple of sirloin tip steaks in the freezer. Think I'll pull one out and try your recipe tomorrow night. Thank you!
jessyf
17 years ago
Lou, good call on souvlaki, I forgot about that one. I ditched most of my bottled teriyaki marinades when AnnT posted it long ago and I've never looked back. I pretty much use this exclusively on flattened chicken breasts.

Souvlaki - amounts to taste

Olive oil
Lemon juice
oregano
fresh minced garlic
salt/pepper

Marinades for beef and chicken

Comments (9)

wizardnm

jessyf

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Marinades for beef and chicken

Comments (9)

wizardnm

jessyf

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pat_t

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woodie

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marlingardener
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