The Best Chicken Marinade

Image courtesy of Google

I'm not much of a marinader (Not a real word, I am aware).  I know growing up, if your mom wanted to make a fancy meal for company, she's throw the chicken into bottled Italian dressing and call it gourmet.  Hell, that was gourmet cooking back in the era of Shake N Bake and soup can casseroles.  

So, when I started out cooking, I shunned most marinades as "too simple".  Plus, after so many years of doctored up proteins, Abe would give me some pretty serious puppy-dog-sad eyes when I'd do a simple chicken breast and get a "It was not bad" as a reward.  This girl needs more ego stroking than that!

But, alas, some days I am unprepared and don't have a recipe ready for dinner and have to scramble.  The other day I had very few ingredients and a hungry troop.  So, I decided to ask Chef Google what he thought I should do and "marinade those breasts" came up.

Chicken breasts... chicken breasts, people.

It seemed a weird combo, but I nervously presented it to the boys and then waited.  Abe took a bite.. and then another and then declared it delicious and moist and told me to make sure to add it to the regular rotation.   He mentioned it twice again, which is always a ringing enforcement of a recipe.

This recipe is cut in half.  People were recommending to make a big batch and keep it refrigerated for up to a week.  Reviews said they used it for chicken, pork and beef.  I might even try it on grilled mushrooms.

Perfect for the grilling season.  Recipe from Allrecipes.com.


Perfect Chicken Marinade
Makes 16 servings

3/4 cup vegetable oil
1/4 cup and 2 tablespoons soy sauce
1/4 cup Worcestershire sauce
1/4 cup red wine vinegar
2 tablespoons and 2 teaspoons lemon juice
1 tablespoon dry mustard
1/2 teaspoon salt
1-1/2 teaspoons black pepper
3/4 teaspoon finely minced fresh parsley

 In a medium bowl, mix together oil, soy sauce, Worcestershire sauce, wine vinegar, and lemon juice. Stir in mustard powder, salt, pepper, and parsley. Use to marinate chicken before cooking as desired. The longer you marinate, the more flavor it will have. 

Buccaneer Pork Kebabs

I had to look up what a Buccaneer was.... I guess it's a pirate who attacked Spanish ships in the Caribbean Sea.  So, feel free to slap on the eye patch, slam back a rum shot and belt out your best "Aaarrrr, matey!!" while dining on this tasty treat. 

For those who aren't familiar with jerk seasoning, it's a Caribbean thing.  Think spicy. This recipes adds a nice sweetness to balance the hot. 

I wondered where I'd get pickling spices, but the mix was right along the regular spices (and pretty cheap).  Not sure what I'll do with the rest of it, but hey, maybe you'll see a pickling recipe coming soon.  The jerk sauce was found next to the bbq sauces. 

I got the recipe from my Food Network "50 Kebabs" recipe booklet.  The photo comes from Foodnetwork.com.

Enjoy!

Buccaneer Pork Kebabs

How to make kebabs:

1. Cut the ingredients into similar-size pieces and prepare as the recipe directs. If marinating, refrigerate 1 hour for fish and up to overnight for meat and poultry.
2. Preheat a grill to high. Thread the ingredients onto skewers.
3. Grill the kebabs, turning, until the ingredients are charred and cooked to desired doneness, 3 to 15 minutes.

If you're using wooden skewers, soak them in water for 20 minutes before grilling.

Buccaneer seasoning:

Boil 1 cup water, 3 tablespoons each salt and brown sugar, 2 teaspoons pickling spices and 4 garlic cloves. Add 1 cup rum, then cool.

Add cubed pork tenderloin and marinate.

Skewer with pineapple. Grill, basting with bottled jerk sauce.

Grilled Portobello-Goat Cheese Pitas

Something a little different for dinner.  I've been trying to add more vegetarian meals to our rotations; you'd think after being veggie for over 13 years, I'd have a ton.  But I don't.  So I'm trying to mix it up a little.  This turned out surprisingly good and makes for a great light dinner on a warm summer night.  It's a great meal to serve your vegetarian friends at your next barbecue (hint for those inviting me over for dinner this summer ;-).

You can use a well-oiled grill pan or throw everything, except for the tomatoes, on the grill. If you like a chewier pita, opt for the Greek style or don't over-grill the regular kind.  If you like your pitas crispy, grill away!

I got this recipe from CookingLight.com (including photo) and made some adjustments.

Enjoy!

Grilled Portobello-Goat Cheese Pitas 
Serves 4 (they are more filling than you'd think)

1 1/2  teaspoons minced garlic
1  teaspoon  olive oil
4  (6-inch) pita rounds
1/2  teaspoon  salt, divided
1/4  teaspoon  black pepper, divided
Balsamic vinegar
1  (6-ounce) package portobello mushrooms
2  medium tomatoes, cut into 1/4-inch-thick slices
1/3  cup  (3 ounces) goat cheese
1/2  cup  chopped fresh basil
2 roasted red peppers, jarred

Preheat a grill pan over medium heat.

Combine garlic and oil; brush evenly over pitas. Sprinkle 1/4 teaspoon salt and 1/8 teaspoon pepper evenly over pitas. Place pitas in pan, and cook 2 minutes on each side or until toasted.

Drizzle balsamic vinegar over mushrooms and tomatoes and sprinkle 1/4 teaspoon salt and 1/8 teaspoon pepper evenly. Place mushrooms in pan (grill); cook 6 minutes or until tender, turning once. Remove mushrooms from pan. Add tomatoes to pan; cook 1 minute.

Spread goat cheese evenly over pitas. Arrange the mushrooms and tomatoes evenly over pitas. Sprinkle with chopped basil and top with roasted red peppers.

Chicken Fajita Kebabs

We got a new grill this summer and I was determined to try grilling.  The grill has always scared me a bit... I'm afraid I will blow up.  Then again, I'm also scared to put air in my tires for the same reason.  Maybe I need to relax a bit.....

I got a little booklet titled "50 Kebabs" from my Food Network magazine and decided this was the perfect way to get over my fear.   How bad could a kebab go?

It was a hit!  Easy and quick.  Nothing better for summer.  I'm excited to try the 49 other recipes this summer.

I served it with rice and steamed broccoli.

Enjoy!

Chicken Fajita Kebabs

Puree 1/2 cup olive oil, a handful of cilantro, 2 seeded jalapenos, 2 garlic cloves and salt; add cubed chicken breast and marinate.  Skewer with onion and poblano pepper pieces.  Grill, basting with lime juice.