Smoky Mesquite Marinade Food

MESQUITE GRILLED CHICKEN MARINADE

Steps:

• In a small bowl, whisk together the olive oil, apple cider vinegar, brown sugar, salt, pepper, garlic powder, liquid smoke, and Worcestershire sauce.
• Place chicken in a large Ziploc bag. Pour marinade over the top of chicken. Seal and marinade a minimum 2 hours or overnight.
• Once done marinating, grill the chicken until cooked, flipping halfway through. (Be careful. Since there is quite a bit of sugar in the marinade, watch closely so the chicken does not burn.)

MESQUITE CHICKEN WITH GRILLED PEACH SALAD

Steps:

• For the Mesquite chicken, mix the paprika, cumin, garlic powder, onion powder, mustard powder, sugar, rosemary, oregano, bay leaf and salt in a bowl. Stir in the olive oil. Add the garlic, lime juice, lime zest and honey.
• Coat the chicken in the spice rub and leave to marinate for 30 minutes.
• Preheat a grill or barbecue to hot. Remove the chicken from the marinade, scraping off any excess (this is particularly important if using the barbecue as the drips will cause flaming). Grill the chicken for 8-10 minutes, turning regularly. Check that the chicken is cooked through (the juices should run clear with no trace of pink when the thickest part of the meat is pierced with a skewer).
• Meanwhile, for the guacamole, put the onion in a bowl, cover in cold water and leave to stand for 30 minutes. Drain. Put the lime juice, lime zest ½ tsp sea salt and cumin into a bowl. Add the avocado, tomato, chilli, coriander and onion. Stir to combine and season to taste with salt and pepper.
• For the salad, preheat a griddle pan and griddle the peach quarters for 2-3 minutes on each side. Remove and leave to cool. Toss the spring onions in the oil and grill for 2-3 minutes on each side until, softened and lightly charred. Cut into sections on the diagonal. Arrange the salad leaves in a large platter and top with the fennel, pepper and cucumber. Arrange the peach slices and spring onions over the salad then sprinkle over the chilli.
• Whisk all of the vinaigrette ingredients together in a jug and season with salt and pepper. Drizzle the vinaigrette over the salad and scatter over the burrata. Finally, sprinkle over the mint leaves. Serve with the mesquite chicken and guacamole.

SMOKY MESQUITE MARINADE

Steps:

• Combine the olive oil, rice wine vinegar, red wine, garlic , lemon juice, sugar, salt, and pepper.
• Heat one side of the barbecue grill and place a chunk of soaked mesquite wood directly on hot coals (or lava rocks when using a gas grill). Adjust the heat to keep the wood from flaming. You want ​to smoke it and not fire.
• Place the marinade in an open pot on the opposite side of the grill and close the lid of the grill. Let it smoke for 20 to 25 minutes. The smoke will flavor the marinade.
• Remove the pot and add additional red wine to replace the liquid lost by evaporation.
• Cool it to room temperature, then refrigerate if not using immediately. Be sure to keep it in a tightly closed container to keep the delicious smoke in the marinade and not flavoring everything else in your refrigerator.

MESQUITE MARINATED FLANK STEAK

Steps:

• Mix Marinade Mix, oil and water in small bowl. Place steak in large resealable plastic bag or glass dish. Add marinade; turn to coat well.
• Refrigerate 30 minutes or longer for extra flavor. Remove steak from marinade. Discard any remaining marinade.
• Grill over medium heat 6 to 8 minutes per side or until desired doneness.

SMOKY STEAK MARINADE

Steps:

• Whisk together Worcestershire sauce, liquid smoke, salt, seasoned salt, garlic powder, and onion powder in a bowl until the salts have dissolved.
• To use, pour the marinade over up to 2 pounds of meat in a resealable plastic bag. Seal the bag, and refrigerate overnight. The following morning, discard the marinade, and cook the meat as desired.

JACK DANIEL'S MARINADE

Steps:

• Combine in saucepan. Bring to boil, then reduce heat and simmer 10 minutes. When it's cool, put in one of your own double-locked gallon sized zip bags so you can throw it away and NO MESS!
• Use to marinate shrimp or scallops for 1 hour or beef, chicken, or pork in the refrigerator overnight. Flip the package over a few times during the marinating time.
• It will do about 2 - 4 medium 1 inch stakes or about 1/2 of a chicken.
• Be careful with shellfish and only marinade for an hour or less, as the taste will take over!
• Use to baste the shellfish or meat as it is grilled or broiled.
• Makes about 2 cups of Marinade.