SAVORY GARLIC MARINATED STEAKS
This beautiful marinade adds an exquisite flavor to these already tender steaks. The final result will be so tender and juicy, it will melt in your mouth.
Provided by Angie Gorkoff
Categories Meat and Poultry Recipes Beef Steaks Rib-Eye Steak Recipes
Time P1DT30m
Yield 2
Number Of Ingredients 12
Steps:
- In a medium bowl, mix the vinegar, soy sauce, garlic, honey, olive oil, ground black pepper, Worcestershire sauce, onion powder, salt, liquid smoke, and cayenne pepper.
- Place steaks in a shallow glass dish with the marinade, and turn to coat. For optimum flavor, rub the liquid into the meat. Cover, and marinate in the refrigerator for 1 to 2 days.
- Preheat grill for medium-high to high heat.
- Lightly oil the grill grate. Grill steaks 7 minutes per side, or to desired doneness. Discard leftover marinade.
Nutrition Facts : Calories 576.4 calories, Carbohydrate 36 g, Cholesterol 81.2 mg, Fat 36 g, Fiber 1.2 g, Protein 28.4 g, SaturatedFat 10.6 g, Sodium 2496.5 mg, Sugar 27.4 g
BEST GRILLED CHICKEN MARINADE
This simple marinade hands down makes the best chicken I have ever had on the grill. And versatile enough to be used on both vegetables and other meats.
Provided by Jessica Formicola
Categories Main Course Main Dish
Time P1DT35m
Number Of Ingredients 10
Steps:
- Combine the lemon juice, olive oil, garlic, red pepper flakes, Kosher salt, black pepper, parsley, basil and oregano in a bowl.
- Mix well.
- Combine with the chicken in a large mixing bowl or an airtight plastic bag. Massage into the chicken.
- Refrigerate at least 2 hours, but up to 24 hours.
- Remove chicken from marinade, discarding remaining marinade mixture.
- If grilling, heat to medium-high heat.
- Cook on indirect heat for 30 minutes, turning, occasionally, or until internal temperture of chicken reaches 165 degrees.
- Remove and allow to rest for 5 minutes before serving.
- If you've tried this recipe, come back and let us know how it was in the comments or ratings.
Nutrition Facts : Calories 545 kcal, Carbohydrate 4 g, Protein 36 g, Fat 42 g, SaturatedFat 10 g, Cholesterol 143 mg, Sodium 432 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
THE EASIEST SWEET AND SAVORY BALSAMIC CHICKEN
This balsamic chicken recipe is a skillet dish that packs a big punch of sweet and savory flavor. It's a juicy, tender one-pan entree.
Provided by Meghan Yager
Categories Chicken
Time 2h25m
Number Of Ingredients 9
Steps:
- In a bowl, whisk together balsamic vinegar, chicken broth, sugar, garlic, dried herbs, and onion powder. Place the chicken breasts in a resealable bag with the marinade. Seal and let sit in the refrigerator for 2 hours, flipping the chicken halfway through.
- Heat olive oil in a large skillet over medium-high heat. Remove the chicken from the marinade and reserve the remaining liquid.
- Place the chicken breast halves in the heated pan and cook until they start to brown and are no longer pink inside, about 7 minutes per side. Transfer chicken to a plate.
- Decrease heat to medium-low. Add the rest of the marinade to the skillet, and cook until it thickens slightly, about 3 minutes. Add the chicken back to the sauce, turn to coat, and cook for another 1-2 minutes. Serve immediately.
Nutrition Facts : ServingSize 1 chicken breast, Calories 615 calories, Sugar 9.5 g, Sodium 218.4 mg, Fat 14.4 g, SaturatedFat 2.9 g, TransFat 0 g, Carbohydrate 10.9 g, Fiber 0.1 g, Protein 102.8 g, Cholesterol 330.9 mg
GRILLED HARISSA CHICKEN
This grilled harissa chicken recipe brings the bold flavor of harissa, accented with sweet paprika, herby thymes, and bright citrus note.
Provided by Vy Tran
Categories Dessert
Number Of Ingredients 11
Steps:
- In a small prep bowl, whisk olive oil, harissa, paprika, honey, thyme, lemon zest, and garlic until combined.
- Season chicken with salt and pepper. Thread chicken pieces onto skewers. In a shallow pan, lay them in a single. Pour the marinade over the chicken, toss well to coat. Leave the chicken in the fridge for 4 hours or overnight, turning halfway through.
- About 30 minutes prior to grilling, remove the chicken from the fridge and bring it to room temperature.
- Prepare a hot fire in a charcoal grill or preheat a gas grill to high (375°F to 400°F). Alternatively, heat a lightly oiled grill pan over high. Gently blot excess marinade from chicken to ensure a nice sear.
- Grill skewers, turning every 4 minutes, until chicken is lightly charred and cooked through. Let it rest for 5 minutes while you prepare the sauce.
- In a bowl, whisk yogurt, lemon zest, garlic, thymes, and salt until combined.
- Serve chicken skewers with yogurt sauce and extra lemon wedges
SAVORY CHAR MARINADE
This marinade is great on all kinds of meats, it use it mostly on chicken that you cook on the grill. My kids love when I grill wings ("buffalo" cuts) with this marinade. This is great for picnics or just a switch from barbecue sauce. This can also add great depth to barbecue chicken for a more complex flavor. Have Fun!
Provided by K-Jon Chef
Categories Savory
Time 5h10m
Yield 4 1/4 chickens, 4 serving(s)
Number Of Ingredients 10
Steps:
- Mix all ingredients well and marinade for at least 2-4 hours. Cook on low flame until skin is crispy and charred ( but do not burn)! The longer you marinade the stronger the flavor!
Nutrition Facts : Calories 551, Fat 54.7, SaturatedFat 7.5, Sodium 2184.3, Carbohydrate 12.6, Fiber 1.1, Sugar 5.8, Protein 4.8
SAVORY WINE MARINADE FOR CHICKEN
This is one of my go to marinades for barbecued chicken. Its from Better Homes and Gardens all-time favorite barbecue recipes cookbook. This will marinate 4 to 8 pieces of chicken, about 3 pounds. Submitted to www.recipezaar.com on Feb. 18, 2010.
Provided by Papa D 1946-2012
Categories Chicken
Time 4h
Yield 1 1/2 cups
Number Of Ingredients 7
Steps:
- Thinly slice the onion and separate into rings.
- In a non-reactive bowl combine olive oil, wine, lemon juice, parsley, salt and hot sauce, add onion.
- Place chicken pieces in a 1 gallon zip lock bag, pour marinade mixture over chicken, close bag and refrigerate for at least 4 hours or overnight, turning bag occasionally.
Nutrition Facts : Calories 730.3, Fat 72.2, SaturatedFat 10, Sodium 806.3, Carbohydrate 9.5, Fiber 1.1, Sugar 3.8, Protein 0.9
WINE MARINADE
Mouth pleasing red wine marinade flavored with soy sauce, garlic, ginger and molasses. Use for pork, vegetables, or chicken.
Provided by sal
Categories Side Dish Sauces and Condiments Recipes Marinade Recipes
Time 10m
Yield 6
Number Of Ingredients 6
Steps:
- Mix together soy sauce, wine, sugar, garlic, ginger and molasses. Pour over meat and refrigerate.
Nutrition Facts : Calories 48.9 calories, Carbohydrate 9.4 g, Fiber 0.2 g, Protein 1.4 g, Sodium 1203.6 mg, Sugar 7.3 g
RED WINE CHICKEN MARINADE
Provided by supersalad
Time 29m
Yield 2.5 cups
Number Of Ingredients 6
Steps:
- Combine wine, oil, soy sauce, Worcestershire sauce, mustard and pepper to taste in a jar with cover. Cover and shake until blended. Marinate chicken for 4-6 hours. Can be used as basting sauce for chicken on grill.
Nutrition Facts :
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- Add the oil, vinegar, Dijon mustard, Worcestershire sauce, garlic, salt and pepper to a gallon-sized freezer bag, seal, and shake. Either seal and refrigerate until ready to use, OR add 1.5-2 pounds chicken to the bag, seal, and squish around to make sure the chicken is covered in marinade. (Freezing instructions begin here.)
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- Season chicken with rubbed sage, salt, and pepper. (I also like to place the seasonings under the skin of the chicken. Another thing I like to do that some may cringe at- I poke holes in my chicken when prepping to marinate the chicken so I can get season all throughout the chicken.) Place the chicken in a covered container with the wine and chopped olives.
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- In a pot, add the chicken and enough water to cover the chicken by one inch. Then add ginger and turn the heat up to high. When the water boils, turn the heat to low, and simmer for 15 to 20 minutes, until the internal temperature of the chicken registers 165 F.
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- Mix all ingredients for the marinade in a dish or a bag that's large enough to hold the chicken. Add the chicken and cover. Leave to sit in the fridge for at least 2 hours or for up to 2 days.
- To freeze: To freeze, place the chicken and the marinade in a freezer bag. Seal and label with the name of the dish and the date. Freeze for up to 3 months. To defrost, place in a soup plate (or similar to catch any thawing ice) in the fridge overnight.
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