Grilling Marinades

Tried this Honey Lime Sriracha marinade this week to grill split, bone in chicken breasts. It was incredible! Am going to try it with salmon next. It would also be great for veggies. After removing the chicken, I boiled the marinade to use as a sauce. Cannot begin to describe how delish this is!

Ingredients
  • 3 tablespoons soy sauce (use gluten-free if needed)
  • 1/4 cup plus 2 tablespoons honey
  • 1 tablespoon vegetable oil
  • 1 teaspoon lime zest, from one lime
  • 3 tablespoons fresh lime juice, from 2 limes
  • 4 garlic cloves, peeled and roughly chopped
  • 1-1/2 square inch piece fresh ginger, peeled and roughly chopped
  • 1-1/2 tablespoons Sriracha sauce
  • 1-1/4 teaspoon salt
  • 2-1/2 pounds boneless skinless chicken thighs (between 8-10), trimmed and cut into 2-inch chunks
  • 2 tablespoons chopped cilantro, plus a few whole sprigs for garnish
  • Limes, sliced into wedges, for garnishing platter (optional)
Instructions
  1. In a blender, combine the soy sauce, honey, oil, lime zest, lime juice, garlic, ginger, Sriracha and salt. Blend until completely smooth.



This has been my standby for chicken for years when I plan to use it for grilled chicken salad with homemade honey mustard dressing. I use half the amount of garlic salt and Italian seasoning called for so the chicken doesn't overwhelm the other ingredients in the salad.

Delicious Grilled Chicken Marinade

  • 1 cup vegetable oil
  • 1 (10 ounce) bottle of Lea & Perrins Worcestershire sauce
  • 3 Tbsp. Italian seasoning
  • 3 Tbsp. garlic powder
  • 1 Tbsp. salt
  • 1 Tbsp. white pepper (you can substitute black pepper)
 
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That sounds good @AnnieA . I love W sauce.

I've used minced garlic, some Old Bay seasoning, olive oil and balsamic vinegar..I'll have to try the W sauce, thanks!
 

Are we talking about marinades to make a steak more tender?

One of the best is pineapple. But not the kind you get in cans. It has been pasteurized.

You need a fresh pineapple. Just put slices on top of the steak and let it season for an hour.

It's a natural tenderizer.

In a pinch I just use store bought salad dressing. The Russian dressing is my favorite now.
 
Camper6 said:
Are we talking about marinades to make a steak more tender?

One of the best is pineapple. But not the kind you get in cans. It has been pasteurized.

You need a fresh pineapple. Just put slices on top of the steak and let it season for an hour.

It's a natural tenderizer.

In a pinch I just use store bought salad dressing. The Russian dressing is my favorite now.
Click to expand...


Any kind of marinade for grilling meats or vegetables.

I've never heard of using fresh pineapple slices for steak but it makes sense considering the bromelain in pineapple. Will certainly try it!
 
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In my area, this recipe is very popular.

You can use it as a marinade or wait and apply it every five minutes while the chicken is on the grill.

Cornell Chicken Barbecue Sauce
  • 1 cup cooking oil
  • 1 pint cider vinegar
  • 3 tablespoons salt*
  • 1 tablespoon poultry seasoning
  • 1/2 teaspoon pepper
  • 1 egg
Beat the egg, then add the oil and beat again. Add other ingredients and stir. The recipe can be varied to suit individual tastes. Leftover sauce can be stored in a glass jar in a refrigerator for several weeks.
 
Aunt Bea said:
In my area, this recipe is very popular.

You can use it as a marinade or wait and apply it every five minutes while the chicken is on the grill.

Cornell Chicken Barbecue Sauce
  • 1 cup cooking oil
  • 1 pint cider vinegar
  • 3 tablespoons salt*
  • 1 tablespoon poultry seasoning
  • 1/2 teaspoon pepper
  • 1 egg
Beat the egg, then add the oil and beat again. Add other ingredients and stir. The recipe can be varied to suit individual tastes. Leftover sauce can be stored in a glass jar in a refrigerator for several weeks.
Click to expand...
How does that work out with the egg Bea? I've never heard of this.. TIA
 
@Lara I tried the Honey Lime Sriracha in post #2 for grilling salmon last night and it was wonderful!
 
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AnnieA said:
Tried this Honey Lime Sriracha marinade this week to grill split, bone in chicken breasts. It was incredible! Am going to try it with salmon next. It would also be great for veggies. After removing the chicken, I boiled the marinade to use as a sauce. Cannot begin to describe how delish this is!

Ingredients
  • 3 tablespoons soy sauce (use gluten-free if needed)
  • 1/4 cup plus 2 tablespoons honey
  • 1 tablespoon vegetable oil
  • 1 teaspoon lime zest, from one lime
  • 3 tablespoons fresh lime juice, from 2 limes
  • 4 garlic cloves, peeled and roughly chopped
  • 1-1/2 square inch piece fresh ginger, peeled and roughly chopped
  • 1-1/2 tablespoons Sriracha sauce
  • 1-1/4 teaspoon salt
  • 2-1/2 pounds boneless skinless chicken thighs (between 8-10), trimmed and cut into 2-inch chunks
  • 2 tablespoons chopped cilantro, plus a few whole sprigs for garnish
  • Limes, sliced into wedges, for garnishing platter (optional)
Instructions
  1. In a blender, combine the soy sauce, honey, oil, lime zest, lime juice, garlic, ginger, Sriracha and salt. Blend until completely smooth.



This has been my standby for chicken for years when I plan to use it for grilled chicken salad with homemade honey mustard dressing. I use half the amount of garlic salt and Italian seasoning called for so the chicken doesn't overwhelm the other ingredients in the salad.

Delicious Grilled Chicken Marinade

  • 1 cup vegetable oil
  • 1 (10 ounce) bottle of Lea & Perrins Worcestershire sauce
  • 3 Tbsp. Italian seasoning
  • 3 Tbsp. garlic powder
  • 1 Tbsp. salt
  • 1 Tbsp. white pepper (you can substitute black pepper)
Click to expand...
I’m drooling 🤤 lol
 
AnnieA said:
lol, no. :ROFLMAO: I tagged her because she posted elsewhere recently that she bought some Alaskan salmon in bulk to freeze.
Click to expand...
Oh yes I remember that. In her summer porch thread. Yummmm. I LOVE salmon. It’s my favourite fish. Cedarwood/ & fresh / lemon dill salmon is pretty sweet also. In fact, it’s amazing. I must get the recipe in the next day or so and post it.

Do you ever grill using cedar wood?
The wood has to be presoaked overnight. The flavour it adds to the salmon is so good.
Now I’m hungry. Lol
 

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