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Inspiration for wholesome weeknight & weekend cooking.

Posts tagged ‘marinade’

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.

 

Zesty Chicken Thighs

Recipe very slightly adapted from the blog healthyseasonalrecipes.com

Zesty Chicken Thighs

Active Time: 1 hour

Makes: 8 – 10 thighs or drumsticks

Make ahead: Prepare marinade 1-2 days before adding the chicken.

Ingredients

  • 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

Instructions

  1. 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.
  2. 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.
  3. 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.
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2 Comments

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!

Tri-Tip Marinade

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.”

Ingredients:

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.

Preparation:
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.)

Cooking Method:
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.

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