ISO: Flavorful Marinades for Fish OR Chicken

[patsyk]

Hi! The weather is finally being cooperative and I am anxious to start the bbq up again! Yeah!

I am looking for marinades for Fish or Chicken that work well with grilling. My DH doesn't care for a lot of citrus flavors (read as: light on the lemon juice http://www.cookinglight.com/bbs/wink.gif )

Any ideas on grilling veggies? I have never done that, but I am willing to try anything once!

Thanks! http://www.cookinglight.com/bbs/smile.gif

[ama47369]

Here are a few...

ASIAN MARINADE

Serves 10; makes 1 3/4 cups


This is a good match for shrimp, which remain moist and flavorful when grilled with shells on; just split the shells down the back and remove the vein before marinating.

1/2 cup fresh orange juice
1/3 cup each fresh lemon and lime juices
3 tablespoon rice-wine vinegar
1/2 cup low-sodium soy sauce
3 scallions, white and light green parts only, thinly sliced
1 small jalapeño, sliced thinly crosswise
1/4 red Thai chile, sliced thinly crosswise, or 1/2 teaspoon red-pepper flakes
8 thin strips orange zest


Mix all ingredients in a medium bowl. Use to marinate shellfish, chicken, or pork.

CHUNKY FRUIT BARBECUE MARINADE AND CHUTNEY

Serves 8; makes 6 cups

(I am not a fan of prunes, but you could leave them out)
This recipe yields both a marinade and a chutney, which are good with chicken, pork, or a lean cut of beef, such as flank steak.

16 small shallots (about 6 ounces), peeled, bottoms trimmed but intact
1-1/4 cups dry white wine
4 medium fresh apricots, pitted and cut into 1/2-inch wedges
2 large peaches, pitted and cut into 1/2inch wedges
2 plum tomatoes, cut into 1/2-inch wedges
12 pitted prunes, cut into quarters
2 medium cloves garlic, finely chopped
2 tablespoons low-sodium soy sauce
1/2 cup dark brown sugar
1/4 teaspoon red-pepper flakes


1. In a small saucepan, combine shallots and wine; bring to a boil over high heat. Reduce heat to medium low, and let simmer, uncovered, until shallots are tender, 15 to 20 minutes.
2. Combine remaining ingredients in a large saucepan, add shallots and wine, and bring to a boil over high heat. Reduce heat to medium; cook until fruits have broken down but are still somewhat chunky, 10 to 15 minutes. Let cool.
3. Transfer half of the sauce to a food processor and purée. Use this as a marinade (and to baste with while grilling). Serve the other half as a chutney.

GREEN-CURRY MARINADE

Makes about 2 3/4 cups


3 stalks lemongrass
1 cup firmly packed cilantro leaves
1 large shallot, peeled
2 medium cloves garlic, peeled
3 scallions, both ends trimmed
1/2 cup firmly packed basil leaves
2 kaffir lime leaves, roughly chopped
4 jalapeño peppers, stemmed and seeded
1 teaspoon grated fresh ginger
1 tablespoon ground coriander
1 tablespoon ground cumin
3 tablespoons vegetable oil
3/4 teaspoon salt
1/4 teaspoon freshly ground pepper
1 1/4 cups canned coconut milk


1. Discard all but the bottom 5 inches of the lemongrass. Peel off the tough outer leaves, trim base, and slice the stalks crosswise into 1 inch pieces; place in a food processor or blender with all remaining ingredients except coconut milk; purée, about 30 seconds.
2. Transfer purée to a medium skillet over medium-low heat. Cook until ingredients release their aroma, about 3 minutes. Slowly whisk in coconut milk until well combined. Remove from heat, and set aside to cool.

OLLIE'S BARBECUE SAUCE
(This sauce is really good-you can cut the recipe down-it makes a lot)
Makes about 3 quarts

1 cup sugar
1/4 cup salt
2 tablespoons celery seed
2 tablespoons ground cumin
2 tablespoons ground red pepper
2 tablespoons garlic powder
1 tablespoon chili powder
2 quarts ketchup
2 cups apple vinegar
1 1/2 teaspoons liquid smoke
1 teaspoon lemon juice

1. In a small bowl, mix together sugar, salt, celery seed, cumin, red pepper, garlic powder, and chili powder. Set aside.

2. In a large bowl, combine ketchup, vinegar, liquid smoke, and lemon juice. Add dry ingredients, and mix well. Serve warm or at room temperature.

3. Sauce can be stored in an airtight container in refrigerator for 2 to 3 weeks or in freezer for up to 6 months.

[woodsl]

I love veggies cooked on the grill. I bought a grill basket, which makes it very easy to grill veggies. I mix fresh veggies with fresh, minced garlic, a little olive oil, some fresh or dried basil and some Morton's Natures Seasoning. Then put them in the grill basket and grill them off to the side of the direct fire/heat for about 20 about minutes. I stir them around in the basket occasionally while they are cooking. The kind of veggies I use varies, depending on what I have on hand and what's in season; however, I always add onions and mushrooms. I have also added asparagus, bell pepper (red, yelow or green), fresh string beans (I usually blanch them in boiing water first so they are partially cooked before adding to grill basket), carrots (partially cooked as with the string beans), sugar snap peas, squash (yellow squash or zucchini), snow peas, etc. I have never added potatoes, but I think either white, red or sweet potatoes would be very good. I assume you would need to partially cook them before adding to the grill basket.

When it comes to beef, pork or chicken cooked on the grill, I am pretty dull. I don't really like marinades that much because I think they interfere with the taste of the meat/chicken. So, I usually just use Lawry's seasoned salt and freshly ground pepper. I have not been that sucessful with grilling seafood. Need to practiced more I guess.



[This message has been edited by woodsl (edited 04-15-2001).]

[luv2cook]

use balsamic vinegar on your veggies - particularly your onions and grill - YUMMMMMM

[WeekendCook]

Here are a few for chicken......

TERIYAKI MARINADE

1/2 cup soy sauce
1/4 cup bourbon
2 cloves garlic, crushed
1 tablespoon grated fresh ginger
2 tablespoons brown sugar
1 dash dry mustard

Combine all ingredients. Reserve 1/4 cup, and use the rest to marinate chicken. Grill the chicken, basting occasionally with reserved marinade.


CAESAR GRILLED CHICKEN

Marinate chicken in bottled caesar dressing up to 8 hours, then grill. (I use Ken's Lite Caesar Dressing). Couldn't be easier!


HONEY-LIME MARINADE

3/4 cup honey
1/2 cup soy sauce
1/3 cup fresh lime juice

Combine all ingredients in a heavy-duty zip-top plastic bag. Add chicken and marinate up to 8 hours. Grill chicken, discarding marinade.


SOY GARLIC CHICKEN

1/4 cup soy sauce
1/4 cup vegetable oil
2 tablespoons catsup
1 tablespoon vinegar
4 cloves garlic, minced
1/4 teaspoon pepper

Combine all ingredients in a zip-top plastic bag and marinate chicken up to 8 hours. Grill chicken, discarding marinade.



[This message has been edited by WeekendCook (edited 04-15-2001).]

[patsyk]

Thank you so much for these wonderful suggestions! I am going to have to begin trying them this week!

Keep the ideas coming... I am willing to give them all a shot!

Thanks, again! http://www.cookinglight.com/bbs/smile.gif