Marinades

Chicken Souvlaki Marinade

• 8 10-inch wooden skewers
• 1/4 cup lemon juice
• 1/4 cup olive oil
• 2 tsp garlic powder
• 1-1/2 tsp dried oregano leaves
• 1/2 tsp salt
• 3 skinless, boneless chicken breasts, cut in 1-inch pieces
• 1 small red onion, cut into chunks

Stir lemon juice with oil, garlic powder, oregano and salt in a large bowl.

Add chicken pieces to bowl and coat well, cover, refrigerate until ready to grill.

Preheat barbecue to medium.

Oil the grill and the skewers.

Thread chicken onto skewers alternating with onion chunks, leaving space between pieces.

Grill with lid closed, turning occasionally, until chicken is golden and feels slightly springy when pressed, about 7 to 10 minutes.

Chinese BBQ Pork Marinade

• 1/2 cup soy sauce
• 1/3 cup each:  honey, ketchup, brown sugar
• 1/4 cup rice wine
• 2 Tbsp hoisin sauce
• 2 Tbsp red bean curd OR 1/2 tsp red food coloring (optional)
• 1 tsp Chinese 5 spice powder

Combine in a saucepan and cook, stirring over medium-high heat till just warm, 2-3 minutes.

Sufficient to marinade 2 pork loins cut in strips.

Marinade meat 2 hours to overnight, then grill.

Chinese Beef Marinade

• 2 Tbsp soy sauce
• 1 tsp sugar
• 1 Tbsp cornstarch
• 1/2 tsp salt
• 1 Tbsp Sherry

Combine ingredients in a bowl to make marinade.

Slice 1/2 lb. top round beef very thinly. Toss in marinade and let sit 15 minutes.

Meanwhile, prepare a small package of frozen green beans or broccoli as per package directions.

Heat a wok or pan, add 2 Tbsp oil and saute the beef with marinade until cooked.

Add the vegetables to the meat with the water they were cooked in. Simmer a few seconds and serve hot.

Fish Marinade

• 3 Tbsp soy sauce
• 3 Tbsp rice vinegar
• 2 Tbsp sake or dry white wine
• 1 Tbsp sugar
• 1 Tbsp stock or water
• 1-1/2 tsp sesame oil

Fried Chicken Marinade

Soak chicken before coating and frying in a marinade of:

buttermilk 

shake of celery salt

1 Tbsp Louisiana-style hot sauce OR spices: garlic powder, cayenne, paprika OR Dijon mustard

 Negamaki Steak Marinade

Marinate thin slices of flank steak in this sauce 15 minutes before grilling, then baste twice with the sauce while grilling. Serve meat sprinkled with more sesame seeds.

• 1/3 cup hoisin sauce
• 1/3 cup mirin (Japanese rice wine)
• 2 Tbsp rice vinegar
• 2 tsp toasted sesame oil
• 1-1/2 tsp toasted sesame seeds

Satay Marinade (Beef, Chicken, Lamb or Pork)

Cut 1 lb lean meat into 2-inch long strips. Place in bowl.

Mix:

• 1 tsp grated ginger
• 1 lemongrass stalk, finely chopped
• 3 garlic cloves, finely chopped
• 1 Tbsp medium curry paste
• 1 tsp ground cumin
• 1 tsp ground turmeric
• 4 Tbsp coconut cream
• 2 Tbsp fish sauce
• 1 tsp sugar

Pour over meat and set aside to marinate 2 hours.

Thread meat onto 20 wooden skewers.

Brush with oil.

Grill or broil 3-4 minutes each side, turning occasionally, until cooked and golden brown.

Serve with Satay Sauce.

Tandoori Marinade

Sufficient for 6 chicken thighs. 

Whisk together in a bowl:

• 6 oz. plain yogurt
• juice of 1 lemon
• 1 tbsp. chopped garlic
• 2 tsp garam masala (spice mixture)
• 2 tsp paprika
• 1 tsp cumin
• 1 tsp ground ginger
• 3/4 tsp salt

Place meat in a glass dish and spoon half of marinade on top. Turn meat over and pour on the rest to coat.  Cover and refrigerate 4 hours, then cook meat.

Thai Chicken Marinade #1 

Cut a raw 3-1/2 pound chicken into 8 pieces.

Place in a baking dish so pieces do not overlap.

Pour this marinade over the chicken.

In a food processor, blend till smooth:

• 2 chopped lemongrass stalks
• 1-inch piece fresh ginger, grated
• 6 garlic cloves, peeled and chopped
• 4 shallots, cut up
• 1/2 bunch cilantro, chopped
• 1 Tbsp sugar
• 1/2 cup unsweetened coconut milk
• 2 Tbsp fish sauce
• 2 Tbsp soy sauce.

Cover with plastic wrap and refrigerate 4 hours or overnight.

Remove plastic wrap and roast in oven  at 350 degrees F. until done.

Thai Chicken Marinade #2

Use 3 lb. chicken drumettes or thighs, or cut chicken breast halves into 4 pieces.

 Remove skin or leave it on.

• 2 cloves garlic, crushed
• pinch salt
• 2 tsp black peppercorns
• 2 Tbsp minced coriander root
• 3 Tbsp Thai fish sauce
• 1 cup canned coconut milk

Combine garlic, salt and pepper and pound or process to a smooth paste.

Add coriander root and process till smooth.

Transfer to a large bowl.

Stir in fish sauce and coconut milk.

Place chicken in marinade, turn to coat well.

Let stand at room temperature 1 hour.

Cook chicken on a grill or under a broiler on a lightly oiled broiling pan.

Cook until chicken starts to brown (around 8-10 minutes) then turn and brush with marinade, cook another 8-10 minutes or until juices run clear.

Serve on a platter with hot-and-sweet dipping sauce and sticky rice.