marinade

Universal Marinade recipe | Epicurious.com

Vegetable oil (for the grill)

lemongrass stalks, trimmed,

serrano chile

garlic

(1") piece ginger, peeled

dark brown sugar

olive oil

Tbsp. fish sauce

soy sauce

lb. boneless short ribs, skinless boneless chicken thighs, 1"-thick pork chops,

Kosher salt

scallions, thinly sliced

cilantro leaves

Sesame seeds and lime wedges (for serving)

I recently tested a whole slew of skewers to find the best ones for grilling, and since then, this has been the summer of grilled-things-on-a-stick. And I'm not through poking-and-grilling yet. This time, it's sweet-and-savory Thai-style chicken satay with a tamarind-peanut dipping sauce. It's a staple dish of Thai restaurants in the US, but so, so much better if you make your own.

Thai-Style Chicken Satay With Peanut-Tamarind Dipping Sauce Recipe

coriander seed

(4 grams) whole white peppercorns

(12 grams) palm sugar,

garlic,

ginger

shallot,

(1-inch) knob fresh turmeric, peeled, turmeric powder

(15-ounce; 425 grams) can coconut milk, divided

(30 milliliters) Asian fish sauce

(680 grams) boneless, skinless chicken thigh,

recipe Peanut-Tamarind Dipping Sauce,

cucumber,

Toast coriander and white pepper in a small skillet over medium heat, shaking constantly, until fragrant, about 1 minute. Alternatively, place on a heatproof plate in the microwave and microwave at 15-second intervals until fragrant. Transfer to mortar and crush to a powder with pestle. Add palm sugar, garlic, ginger, shallot, turmeric, and lemongrass and crush to a paste. Transfer paste to a medium bowl and stir in half of coconut milk, all of fish sauce, and 1 teaspoon (4g) salt. Taste and add more salt or sugar as desired. The mixture should be quite sweet and salty.

Add chicken and turn to coat. Transfer to a 1-gallon zipper-lock bag, remove as much air as possible (you can use the water displacement method for this) and refrigerate for at least 1 and up to 8 hours.

Remove chicken from bag and thread onto bamboo or metal skewers, using an onion or potato to help you do so faster and more safely. Pack chicken in tightly on skewers as you go.

Light 2/3 chimney full of charcoal. When all charcoal is lit and covered with gray ash, pour out and arrange coals on one side of charcoal grate. Set cooking grate in place, cover grill, and allow to preheat for 5 minutes. Alternatively, set half the burners on a gas grill to the medium-high heat setting, cover, and preheat for 10 minutes. Clean and oil grilling grate.

Place chicken directly over hot side of grill and cook, turning occasionally and brushing with remaining coconut milk every minute, until chicken is cooked through, about 6 minutes total.

Remove from grill and serve immediately with peanut-tamarind sauce, cucumber, and sliced shallot.

Honey Garlic Chicken is amazing chicken recipe to have as a backup plan. Delicious honey garlic sauce with simple ingredients from your pantry will transform fresh chicken breasts or thighs in 30 minutes into a restaurant quality dinner.

Honey Garlic Chicken

lbs chicken breasts (boneless & skinless)

honey (melt on the stove if it is hard)

lemon juice or apple cider vinegar

garlic cloves

water

cornstarch

tbsp green onion (for garnish)

tsp sesame seeds (for garnish)

Cut chicken breasts in half lengthwise to make thinner cutlets. More sauce will coat more chicken this way.

Grate 2 garlic cloves and mince the other one. More flavor this way.

In a large bowl, add chicken, honey, soy sauce, lemon juice and garlic. Stir with tongs and let marinate while oven is preheating.

Preheat oven to 450 degrees F and line large rimmed baking sheet with silicone baking mat or unbleached parchment paper.

Arrange chicken in a single layer and bake for 20 minutes on the lowest rack, turning once.

While chicken is baking, pour marinade into a small pot. Don't discard it - we will make delicious sauce. Place on a stove to bring to a boil.

In a small bowl, whisk cold water with cornstarch. When marinade is boiling, add slurry to it and cook until sauce has thickened, about 3-4 minutes.

Remove chicken from the oven and transfer onto a serving platter. Drizzle with sauce and sprinkle with green onion and sesame seeds.

Serve honey garlic chicken with brown rice, quinoa and broccoli. Or broccoli salad.

Store: Refrigerate leftovers for up to 5 days in an airtight container. Perfect for a meal prep.

Make ahead: You can marinate honey garlic chicken for up to 3 days in advance. Cover, refrigerate and cook as per recipe when ready.

Grill: Preheat grill on medium-high (450-500 degrees F) and rub with oiled paper towel. Place chicken on the grill, close the lid and grill for 8-10 minutes turning once. Do not overcook. Make sauce on the stove or o na side burner of the grill. Easy-peasy.

This Korean BBQ beef is very easy to make at home. The marinade is made with a few basic ingredients, and the thinly sliced beef doesn’t take long to marinate and cook.&nbsp;

Bulgogi (Korean BBQ Beef)

thinly-sliced beef (rib eye

scallions,

onion, (thinly sliced)

carrot, (thinly sliced - optional)

sugar

rice wine

sesame oil

sesame seeds

Korean/Asian pear

pepper

potato starch noodles

scallions

pack enoki mushrooms (stems removed)

water, dashima broth, or beef broth

If using packaged pre-sliced meat, separate the slices.&nbsp;Remove any excess blood from the pre-sliced meat using paper towels.

Mix all the marinade ingredients in a bowl.

Place the meat and vegetables in a large bowl. Add the marinade and toss gently to combine everything well. Marinate the meat for 30 minutes to an hour, up to overnight.&nbsp;

Grilling: Grill the meat on a charcoal or gas grill or pan fry in a skillet over high heat until slightly caramelized. If pan searing, preheat the pan nice and hot and cook the meat until slightly caramelized. Do not crowd the skillet.

OR Stir-frying: Preheat the pan, and add the meat over high meat. You can crowd the pan to generate some liquid and let the meat cook in its own juice. Cook until the meat is no longer pink. Use all the marinade if you want some sauce at the end.&nbsp;

Thinly slice the scallions. Season 2 cups of water or broth with 1 teaspoon of soy sauce.

Heat the pan, and add the bulgogi and top it with the scallions and mushrooms. Add about half of the broth around the edges of the pan along with the noodles. Add more liquid when the liquid level goes down as you cook.

To serve bulgogi Seoul-style

Look no further for the Best Chicken Marinade recipe ever! This easy chicken marinade recipe is going to quickly become your favorite go-to marinade! This marinade produces so much flavor and keeps the chicken incredibly moist and outrageously delicious - try it today!

The BEST Chicken Marinade

extra virgin olive oil

balsamic vinegar (or other vinegar)

Worcestershire sauce

lemon juice

brown sugar

rosemary

Dijon Brown mustard

tsp salt

tsp black pepper

garlic powder

chicken breasts chicken

Combine all ingredients, except for chicken, in a large Pyrex measuring cup or mixing bowl and whisk together.

Remove a half a cup of marinade and reserve for basting the chicken later.

Place chicken in a large, ziploc bag and pour marinade over the top. Close securely.

Marinate for at least 4 hours and up to 24 hours.

Preheat grill to medium high heat and lightly oil the grates.

Remove the chicken from the marinade, letting the excess drip off.

Grill chicken for 5 to 6 minutes on each side or until cooked through.

Baste the chicken occasionally with the reserved marinade.

Remove chicken from grill and tent with foil. Let chicken rest for at least 5 minutes before serving

To grill

If you bring the reserved marinade up to a boil, let simmer until slightly reduced, it makes a wonderful sauce to go on top of the chicken.

Optional.

https://content.jwplatform.com/videos/REGf2hvq.mp4

Look no further for the Best Chicken Marinade recipe ever!
This easy chicken marinade recipe is going to quickly become your favorite go-to marinade! This marinade produces so much flavor and keeps the chicken incredibly moist and outrageously delicious – try it today!

Make the best LA Galbi (Korean BBQ short ribs) at home using my tried-and-tested recipe for the perfect galbi marinade. It’s best to grill the marinated beef short ribs over charcoal, but a gas grill or a grill pan heated on the stove top works well too.

LA Galbi (Korean BBQ Short Ribs)

cross-cut beef short ribs (about 1/3-inch thick)

honey

rice wine (or mirin)

Korean/Asian pear, grated (You can blend the pear together

onion,

garlic (about 6 plump cloves)

ginger (about 1 inch chunk)

black pepper

sesame seeds (optional)

Rinse the ribs to wash off bone dust, and drain well. Pound the meat lightly with a meat tenderizer, or stretch it out with your hands. This step helps tenderize the meat, but you can skip it if you want.

For the ribs:

Mix all marinade ingredients well. Marinate the meat for 6 – 8 hours (overnight for best results). The thicker the meat, the longer you’ll want to marinate.

For the marinade:

Preheat the grill over medium-high heat. Grill the short ribs, turning only once, 2 – 3 minutes on each side. It’s best to grill over charcoal or wood charcoal (soot bul), but a gas grill or a grill pan over the stove top works well too. (See note for the oven broiling method.)

Cooking the ribs

7 chicken marinade recipes to keep dinner exciting! Showing you how to prepare and marinate your chicken for the best flavor, and how to assemble ahead and freeze for easy dinners.

7 Chicken Marinade Recipes You Can Freeze

chicken breast

lime juice

cilantro leaves (chopped)

garlic (minced)

salt

sweet chili sauce

soy sauce ((reduced sodium recommended))

thyme leaves

allspice

cinnamon

cayenne

red pepper flakes ((optional))

adobo sauce ((from a can of chipotle peppers))

paprika

soy sauce ((I prefer reduced sodium))

yogurt

curry powder

Combine all ingredients in a heavy duty freezer bag or reusable silicone bag. Add chicken breasts and turn to coat in marinade.

Marinate the chicken in the fridge for 2-24 hours.

Fridge

If freezing, place in the freezer immediately. Thaw in the fridge overnight, or by immersing the bag in a bowl of cold water for a couple of hours.

Freezer

Pour chicken from the bag (including all marinade juices) into a baking dish (5x5 for a single chicken breast and 8x8 for 2+).

Bake for 10 minutes, flip, and bake for 10-20 more minutes, depending on the size of your chicken breast (see *). Chicken is done when it reaches an internal temperature of 165°F.

Remove chicken from the oven and cover with a baking dish. Rest for 10 minutes before serving.

To Bake

7 Chicken Marinades You Can Freeze- this is the post that went completely bonkers viral in 2016! I'm showing you how to stock your freezer up with healthy chicken marinades that make dinner so easy!

Grab all printable recipes here: https://sweetpeasandsaffron.com/7-chicken-marinade-recipes-freezer-friendly/

EQUIPMENT:
--------------------
Stasher Bags- https://amzn.to/2YRIyAD
Other Reusable Silicone Bags I love- https://amzn.to/2LBuFVr
Bag Holder- https://amzn.to/2KasUfv

Have a question I didn't answer in the video? Ask it below and I'm happy to answer!

If you make this recipe, don't forget to use the hashtag #sweetpeasandsaffron- I love seeing your creations on Instagram! Find me at https://www.instagram.com/sweetpeasandsaffron/

7 Chicken Marinades You Can Freeze

These chicken breast marinades will add so much flavor to your chicken using simple pantry staples! Sharing 7 different flavors, plus tips on how to freeze chicken in a marinade for meal prep.

7 Chicken Breast Marinades (+freezer tips)

peanut butter

garlic ((minced))

red pepper flakes

lb chicken breast ((roughly 2 breasts))

oregano

maple syrup

sriracha ((add to taste))

chicken breasts ((roughly 2 breasts))

white miso paste

ginger ((finely grated or chopped))

lemon pepper ((I use McKormick brand))

basil

hoisin sauce

13.5 oz coconut milk ((400 mL))

Chinese five spice

Combine all ingredients in a heavy duty freezer bag. Squish up the bag to mix it all up. Add chicken breasts and turn to coat in marinade.

Heat oven to 425°F. Bake chicken in a shallow baking dish for 10 minutes, flip over, then bake for another 12-17 minutes, or until internal temperature reaches 165°F.

Allow chicken to rest at room temperature for 5-10 minutes before slicing.

After combining the marinade ingredients with the chicken, place the bag in the freezer immediately. Freeze for up to 3 months.

Thaw in the fridge overnight, or by immersing the bag in a bowl of cold water for a couple of hours.

Get on summer's best-dressed list with this delightful drizzle that'll make your salads sizzle.

Chilli lime dressing

caster sugar

red chilli, deseeded, finely chopped

rice wine vinegar

Alfa One rice bran oil

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5581701677001&=domain=taste

5348771529001-5581701677001

World's Best Steak Marinade adds so much flavor to your juicy steak. It helps to tenderize and infuse the steak with flavor and creates the best steak ever!

World'S Best Steak Marinade

Tablespoon minced garlic

Italian seasoning

red pepper

butter

parsley

World's Best Steak Marinade

In a small bowl, whisk together soy sauce, lemon juice, olive oil, Worcestershire sauce, minced garlic, Italian seasoning, pepper, salt, and a pinch of red pepper. Add steaks to a resealable zip lock bag or large bowl and pour the marinade on top. Marinate for 2 hours or overnight.

Turn the skillet to high heat. Add the steaks. Cook on each side for 3 minutes or until outside is browned. Reduce heat to medium-high. Cook the steaks to the desired doneness. Mine took about 10 minutes flipping 3 times to get a medium well.

Top with butter and garnish with fresh parsley if desired.

To make the steaks in a skillet:

Chimichurri is often bastardized in American recipes, but this snappy, garlicky sauce is exactly what you&#x27;d find in Argentinian cooking and it tastes amazing!

Chimichurri

parsley, minced

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