Classic barbecue marinade- 4 tbsp neutral oil
- 1 tbsp soy sauce
- 1/2 tsp red wine vinegar
- 1 tsp paprika
- 1/2 tsp minced onion or onion powder
- 1/2 tsp minced garlic or garlic powder
- 1/2 tsp black pepper
Asian marinade- 4 tbsp neutral oil
- 1 tbsp soy sauce
- 1 tbsp lime juice
- 1 tsp sesame oil
- 1 tsp minced garlic
- 1/2 tsp minced ginger
- 1/2 tsp black pepper
Santa Fe / Mexican style marinade- 4 tbsp neutral oil
- 2 tbsp lime juice
- 1 tsp chipotle chili powder, or regular chili powder
- 1 tsp fresh or dried oregano
- 1 tsp salt
- 1/2 tsp cumin
- 1/2 tsp black pepper
Mix to combine the ingredients for the marinade and soak the chicken in a bowl or sealable plastic bag. Refrigerate for 30 minutes to 24 hours. Cook the chicken on a grill or in a pan for about 5 – 8 minutes on each side. Do not overcook! Stop when the spongy, gummy feeling of raw meat is gone. If you press on it, you will know what I mean. Let the meat rest for a few minutes before slicing. It gives it time to finish cooking and firming up.
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