Food & Drink

In The Kitchen: Summer Marinades and Sauces for Grilling

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Here are seven quick and dirty ways to add flavor to items on the grill this summer.

Easy chicken breast/firm fish marinade
1/3 soy sauce
1/3 lemon juice
1/3 vegetable Oil
Allow chicken breasts to marinate about half an hour
[Combination makes great salad dressing]

Chipotle in Adobo (spicy marinade, BBQ swab)
1 7 oz. can chipotle in adobo
1/3 rice wine vinegar
2/3 vegetable oil
Put ingredients in blender
Marinade chicken overnight; dry pieces before barbeque

Peruvian fish or chicken marinade
½ bunch cilantro, chopped
½ bunch parsley, chopped
2 cloves garlic
½ teaspoon cumin
1/3 red wine vinegar
2/3 vegetable oil
Marinade overnight for chicken; one hour for fish

European Flavors Marinade (chicken or pork)
3 cloves garlic
2 limes, juice
Handful fresh tarragon (for chicken or fish);
Substitute fresh rosemary (pork), chopped
Handful cilantro
2 shallots
1 cup vegetable oil

Yogurt marinade for exotic chicken and/or for salad
2/3 yogurt
1/3 vegetable oil
1 onion, chopped
½ bunch cilantro
2 T Garam Marsala or curry powder
2 limes, juice and zest
4 cloves garlic
2 inch piece Ginger, peeled and chopped
Marinate chicken overnight
Wipe marinade off chicken before grilling

Sweet, tangy, spicy barbecue sauce (beef brisket or pork ribs)
In saucepan, sauté:
2-3 cloves garlic,
1 chopped onions;
1 cup chopped celery

Add canned crushed tomatoes
1/3 brown sugar
2/3 apple cider vinegar, ration

Add flavorings (1-2 T each):
Dijon mustard
Chili powder
Red pepper flakes

Taste; add S/P
Blend with stick blender. Cool

Grilled vegetables (the simplest of all)
Bottled Italian dressing.
Cut vegetables, coat with dressing. Grill.

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