Salsa Marinade Beef Chicken Or Turkey Food

SALSA MARINATED CHICKEN WITH MEXICAN RICE

Steps:

• Using the large holes of a box grater, grate the tomatoes and the onion into a bowl. Add the garlic, chile peppers and cilantro and stir to combine. Place half of the salsa in a plastic tub or storage container, season with a little salt, cover and store in the refrigerator. Place the remaining salsa in a large resealable plastic bag and add the EVOO. Sprinkle the chicken liberally with salt and pepper and add it to the bag, shaking it around to coat it with the marinade. Double-bag the chicken in case the first bag leaks. Marinate in the refrigerator for 30 minutes and up to 2 hours.
• Preheat a grill or a grill pan to medium-high heat.
• Meanwhile, melt the butter in a medium pot over medium heat. Add the rice and cook, stirring, until golden brown, 3 to 4 minutes. Add the reserved salsa and the chicken stock and bring to a boil. Reduce the heat to a simmer, cover and cook for 20 minutes. After about 5 minutes, place the chicken on the grill and cook, turning occasionally, for 12 to 15 minutes.
• If you are using black beans, rinse and drain them, then reheat them in a small pan with the cumin and some salt and pepper. If you are using refried beans, reheat them in a small pan with the cumin, thinning them with a splash of water.
• Cut the lime into wedges and douse the chicken with lime juice when it comes off the grill. Serve the chicken with the rice.

EASY CHICKEN OR BEEF MARINADE

Steps:

• Whisk salad dressing, soy sauce, ground ginger, garlic powder, salt, and pepper together in a bowl.

THE ABSOLUTE BEST CHICKEN OR TURKEY WITH MARINADE

Steps:

• Mix all ingredients in a bowl or ziplock bag. Add chicken or turkey. Marinate over night. Remove from fridge 30 minutes before cooking. I usually cut the chicken or turkey into 1 1/2 - 2 inch cubes before marinating.

MARINATED CHICKEN WITH SALSA

Steps:

• Remove all fat from the chicken breast halves and pound them slightly. In a mixing bowl combine the lime zest and juice and season with 1/2 teaspoon salt and 1/4 teaspoon dried red pepper flakes. Coat the chicken with this mixture, and transfer it to a zippered plastic bags. Press out all the air and refrigerate until ready to grill. Make the salsa. Over a mixing bowl, grate 1 teaspoon of the orange zest. Peel away the skin and white pith from the oranges. Over the bowl with the zest, cut between the membranes of the oranges to release their sections, and combine them with the zest. Squeeze remaining juice from the membranes over the orange sections and stir in the pepper, chives, olive oil, and lime juice. Season with salt to taste and a pinch of dried red pepper flakes, if you wish. When ready to eat, lightly oil a grill or broiler pan. Remove the chicken and arrange on the rack and grill or broil for about 3 to 4 minutes a side. Remove to a plate (grill the eggplant next) and serve at room temperature with the salsa.

MARINATED BEEF TENDERLOIN

Steps:

• In a bowl, combine the first nine ingredients; mix well. Cover and refrigerate 1 cup for basting. Pour remaining marinade into a shallow dish; add bay leaf and tenderloin. Turn to coat; cover and refrigerate overnight., Drain and discard marinade and bay leaf. Place tenderloin on a rack in a shallow roasting pan. Bake, uncovered, at 425° for 55-60 minutes or until meat reaches desired doneness (for medium-rare a thermometer should read 135°; medium, 140°; medium-well, 145°), basting often with reserved marinade. let stand for 15 minutes before slicing.

SALSA-MARINATED CHICKEN

Steps:

• Preheat broiler or prepare grill.
• In a shallow bowl,combine 1/2 cup salsa and the tomato paste and stir until blended.
• Add the chicken,turn to coat and let stand while you prepare the vegetable salsa.
• In a medium bowl,combine the remaining 1 cup salsa,the bell pepper,corn,scallion,lime juice and cilantro.
• Broil or grill chicken 4 inches from the heat for about 4 minutes per side or until the chicken is cooked through.
• Place the chicken on 4 plates,spoon the vegetable salsa on the side and serve.