another easy marinade for souvlaki in T&T. can also be used on veggies. kids love kabobs

I have used this marinade with pork chops too. It's great.

You can actually make baggies full of meat and marinade and pop them into the freezer. take out what you want in the morning to thaw and slap on the grill.

 
REC: Chicken Thighs with Thyme & Lemon...

Chicken Thighs with Thyme and Lemon

Recipe By :Cooking Light
Serving Size : 8

1/2 teaspoon grated lemon rind
1 1/2 cups fresh lemon juice -- (about 6 lemons)
1/4 cup chopped fresh thyme -- or 1 Tablespoon dried
1 tablespoon olive oil
2 1/2 tablespoons honey
3 pounds skinless boneless chicken thighs -- (16 pieces)
1/2 teaspoon salt
1/4 teaspoon black pepper
Vegetable Cooking spray

1. Place first 5 ingredients in a large zip-top plastic bag. Add chicken; seal bag. Chill 2 hours, turning occasionally.

2. Prepare grill or broiler.

3. Remove chicken from bag; discard marinade. Sprinkle chicken with salt and pepper. Place chicken on grill rack or broiler pan coated with cooking spray; cook 5 minutes on each side or until chicken is done.

 
REC: Hoisin-Marinated Pork Chops...

Hoisin-Marinated Pork Chops

Recipe By :Cooking Light
Serving Size : 8

1/4 cup low-sodium soy sauce
1/4 cup hoisin sauce
1/4 cup honey
1 teaspoon crushed red pepper
2 garlic cloves -- minced
8 4-ounce boneless center-cut loin pork chops -- (about 3/4-inch thick)
Vegetable Cooking spray

1. Combine first 5 ingredients in a large zip-top plastic bag; add pork chops. Seal and marinate in refrigerator 8 hours or overnight.

2. Prepare grill.

3. Remove pork from bag; discard marinade. Place pork on grill rack coated with cooking spray; grill 3 minutes on each side or until done.

 
Rec: BBQ Chicken aka Foster Farms BBQ Chicken

BBQ Chicken aka Foster Farms BBQ Chicken

2 whole chickens, cut-up (used skinless thighs)
2-1/2 cups rice vinegar (used seasoned rice vinegar)
1 cup soy sauce (used Kikkoman lite soy sauce)
1 cup fresh lime juice (used half fresh lemon juice)
1-1/2 tsp ground black pepper
4 cloves garlic, minced or pressed

Remove skin from chicken. Marinate chicken in a single layer, in a baking dish, covered, refrigerated, turning once, or Ziploc bags work well too, for at least 3 hours, up to overnight. Bring to room temperature, and drain. Grill on barbecue until chicken is cooked through and juices run clear.

Source: Dawn/MO

Pat’s notes: Used skinless thighs, marinated 3 hours then grilled and they were sooooo good. Used seasoned rice vinegar, Kikkoman low salt soy sauce, and half fresh lime juice, half fresh lemon juice, excellent marinade, definitely a keeper.

Moyn said: This chicken is really delicious. Marinate overnite if you can!

Dawn said: This is also good with pork tenderloin or pork roast, you should definitely marinate overnite as Moyn suggests. I have frozen chicken in the marinade in the freezer, also the marinade freezes well itself.

Debbie in GA said: ISO Dawn - made Foster Farms BBQ chicken... and it was sooooo goooood! I used boneless, skinless chicken thighs, marinated for a day and a half, then wound up freezing cuz we weren't home to eat. Pulled a bag out of the freezer and thawed and grilled and it was grrrreat! Thanks for yet another keeper!

Michael in Phx said: Thanks Moyn! The Foster Farms BBQ Chicken marinade you pointed me to IS very good. It does taste strongly of vinegar, but that's good, in my family's opinion! The tang was balanced well with the soy, etc. Also, my only tweak was to use "seasoned" rice vinegar instead of plain. My grocer was giving away bottles of this free awhile back, and I never use flavored rice vinegar in any of my stir-fry recipes, so this was my chance to use it up. The flavored vinegar has corn syrup and brown sugar listed as ingredients, along with salt. I could taste a definite sweetness to the chicken, which worked well to balance the sourness of the vinegar. Thanks for the tip! Dawn's recipe is wonderful.

 
Hmm, I don't think the crockpot would work, but the pan on the grill would be worth a try.

Actually, the soy chicken is what I do with the dark meat after I've grilled the breasts for company.

 
You must log in or register to reply here.
Back
Top