This is one of my ‘go-to’ grilled chicken marinades – very flavorful, fresh and healthy. I do think marinating the chicken overnight makes a big difference (and makes for one less thing to do the day of!) I whiz up my marinade, toss with my chicken pieces in a bowl, and store in Ziplock bags in the fridge overnight. Let sit on the counter 15-30 minutes prior to grilling. Recipe is easy to double if you’re having friends over.
Recipe very slightly adapted from the blog healthyseasonalrecipes.com
Make ahead: Prepare marinade 1-2 days before adding the chicken.
- 6 cloves garlic, peeled
- 1/2 cup plain low-fat or Greek yogurt
- 3 tablespoons minced ginger
- 2 tablespoons honey
2 tablespoons lime juice
- 2 tablespoons curry powder
- 1 teaspoon kosher salt
- Approx. 4 pounds bone-in, skin-on chicken thighs and/or drumsticks, any extra fat trimmed
- 2 tablespoons chopped cilantro for garnish, optional
- Fit food-processor with steel blade attachment. With motor running, drop garlic cloves one at a time through feed tube and process until finely chopped. Remove lid and add yogurt, ginger, honey, lime juice, curry powder and salt. Process until smooth.
- Place chicken thighs and/or drumsticks in a large bowl and toss with marinade. Pour everything into a resealable plastic bag and seal. Allow the chicken to marinate in the refrigerator a minimum of 4 hours or up to 1 day for maximum flavor.
- Oil grill rack and pre-heat grill to medium heat (375 degrees). Remove the chicken from the marinade and place on the grill and cook without turning for 10 minutes. Turn chicken over with a thin flexible spatula and continue grilling, turning and rotating occasionally, until an instant-read thermometer inserted into the thickest part of the meat (without touching the bone) registers 170-180 degrees F, 20 to 25 minutes longer. Note the chicken may stick to the grill slightly. Serve hot or cold garnished with cilantro.
I’m always looking to try a new steak marinade and this one is delicious. Tri-tip is a wonderful cut of meat for grilling — it’s less expensive than rib eye and very tender and full of flavor. I did have to buy malt vinegar for this recipe, which I found at Whole Foods. Note: I used less garlic than the recipe calls for – 2 tablespoons seemed like so much!
Recipe from blog The Kitchn.
A Really Good Tri-Tip Marinade
“My friend Bill shared his tri-tip marinade recipe with me, and recently I gave it a try. It was delicious! The marinade was garlicky and peppery, sweet and savory, and just wonderful. The meat was tender and succulent.”
1/4 cup plus 2 tablespoons sugar
1/2 cup water
2 tablespoons salt
1 tablespoon ground black pepper
1 tablespoon onion salt or garlic salt
2 tablespoons parsley flakes
1/4 cup malt vinegar
1/4 cup soy sauce
1 tablespoon fish sauce
2 tablespoons finely minced garlic
A nice piece of trip-tip, anywhere from 1.5 to 4 lbs.
In a saucepan, mix together 1/4 cup of the sugar and 1/4 cup of the water and bring to a boil, stirring all the while. When the sugar gets a dark color, add the spices and stir. Bring back to a boil for a minute, and then add the vinegar, the other 1/4 cup of water, the soy sauce, and the fish sauce. Mix well and taste. If you feel like it needs more “balance,” add a little more salt. Add the garlic and the 2 tablespoons of sugar. Bring back to a boil, stirring, until the sugar dissolves. Let cool.
Place the tri-tip roast in a shallow baking dish or a Ziploc bag and pour the cooled marinade over. Place in fridge and let marinade for a hour or overnight. (I did this overnight.)
This can be cooked on the grill or roasted in the oven. If roasting in the oven, do it at 425 degrees F and stick a meat thermometer in. When it reaches an internal temperature of 128 degrees, remove from the oven and let it rest for 10 minutes before carving.