Favorite Meat Marinade?
It's finally warm here in the Midwest and so grilling season is upon us. I was hoping to try some new marinades for chicken, beef, pork- whatever!. Here's one I've made a bunch from Bon Appetit. What are your favorite "go-to" meat marinades?
Aleppo Pepper and Yogurt Chicken Marinade:
•1 1/2 tablespoons Aleppo pepper* or 2 teaspoons dried crushed red pepper plus 2 teaspoons Hungarian sweet paprika, plus additional Aleppo pepper or paprika for sprinkling
•1 cup plain whole-milk Greek-style yogurt** (8 ounces)
•3 tablespoons extra-virgin olive oil
•2 tablespoons red wine vinegar
•2 tablespoons tomato paste
•2 teaspoons coarse kosher salt
•1 teaspoon freshly ground black pepper
•6 garlic cloves, peeled, flattened
*zest and juice from one lemon
Squish all ingredients around in a ziplock bag, add chicken thighs, let it marinate for at least 30 min (have left it for 8 hours and was even better), then grill! So moist and delicious!
This one is from Bon Appetit also! Actually I never make the kebobs, but the marinade is awesome for grilled lamb chops.
GRILLED LAMB KEBABS WITH CUMIN AND CINNAMON (Bon Appetit)
1/4 cup olive oil
1 teaspoon ground cumin
1 teaspoon ground black pepper
3/4 teaspoon salt
1/2 teaspoon ground cinnamon
1 3 1/2-pound sirloin half leg of lamb, bone removed, fat trimmed, meat cut into 1 1/4- to 1 1/2-inch pieces
6 12-inch metal skewers
Whisk oil, cumin, pepper, salt and cinnamon in 13x9x2-inch glass baking dish. Add lamb to dish and toss to coat well with oil mixture. Let marinate at room temperature 1 hour or refrigerate 1 1/2 to 4 hours, tossing occasionally.
Prepare barbecue (medium heat) or preheat broiler. Thread lamb pieces onto skewers, dividing equally (about 5 pieces per skewer). Grill or broil lamb to desired doneness, turning occasionally, about 6 minutes for medium-rare.
Well, I can't tell you measurements because my nature of cooking is to just add stuff and taste it and then adjust accordingly. But I can tell you ingredients!
My favorite for chicken is a base of olive oil and lots of fresh lemon juice to which I add crushed garlic, chopped fresh rosemary, lemon zest, salt & pepper.
My favorite for pork chops (believe it or not) is cheap-o italian dressing. I used to buy the bottled stuff but not I just buy the italian dressing seasoning packet so I can choose my own oil (usually olive oil or avocado oil, much better than the stuff they put in the bottled dressing!).
My favorite for steak is a base of olive oil and balsamic vinegar, lots of crushed garlic, minced onion, worcestershire sauce, salt, black pepper and the juice of half an orange.
Amazing Chicken Marinade
1/4 cup cider vinegar
3 tablespoons whole grain mustard
3 cloves garlic, peeled and minced
1 lime, juiced
1/2 lemon, juiced
1/2 cup brown sugar
1 1/2 teaspoons salt
6 tablespoons olive oil
ground black pepper
6 boneless skinless chicken breast halves
In a large, non-reactive container, whisk together ingredients beginning with cider vinegar through salt.
Then whisk in olive oil and pepper.
Place chicken in the mixture.
Cover and marinate chicken in the fridge 8 hours or overnight.
Remove chicken from marinade just before you turn on your grill or broiler to let come up a few degrees.
Lightly oil your grill or broiler pan.
Grill or broil about 10 minutes per side.
OMG- my mouth is watering just thinking about all this deliciousness! :yummy:
Pocahantas- do you use the brown sugar in your marinade and figure there wont be that much absorbed-- or do you use a sugar sub?
Evas- you just reminded me of the Italian dressing trick- but I use it on SALMON and it is faboo on that too.
Sligh- love all things Moroccan- I just bought a new shaker of blended Moroccan seasonings at Whole Foods that I plan to shake on a lot of stuff this summer.
Has anyone ever heard of Lebanese 7 Spice- it is also delish on grilled meats, but it is not actually a marinade- although you could add it to the Yogurt Chicken marinade above (instead of the Aleppo Pepper) and I bet it would be awesome, too.
This is the marinade I keep coming back to again and again for the last 40+ years. Hard to beat on a good rib roast or thick chuck or sirloin. It's even good on elk, bison and other game:
Gabby - I use ideal brown if I have it or Kevinpa's brown sugar sub.
This is a rub as opposed to a marinade, but I wouldn't use anything else on pork chops. It makes enough to be used many times. The recipe came from the food network via Charski.
Toasted Fennel Spice Rub
¼ cup fennel seeds
1 tablespoon coriander seeds
1 tablespoon peppercorns
1 teaspoon crushed red pepper flakes
¼ cup pure California chili powder
2 tablespoons salt
2 tablespoons ground cinnamon
Toast the fennel seeds, coriander seeds, and peppercorns in a small, heavy pan over medium heat. When the fennel begins to turn light brown, add the red pepper flakes and toss several times. Immediately turn the spice mixture out onto a plate to cool.
Grind the fennel, coriander, pepper, and chili flakes. Pour into a bowl and toss with the remaining ingredients.
Note: If you have an exhaust fan over your stove, turn it on before you start toasting the spices. Be careful not to inhale the fumes once you add the red pepper flakes.
Yield: 1 cup
Here's the Lebanese 7 Spice Recipe- great dusted on chicken after it has marinated in yogurt/lemon for a few hours. And to be perfectly honest- I don't use the fenurgeek because I have not ever seen it in the store.
Oh yes- this spice blend is also great added to oil and vinegar and used to dress salads with cucumber, tomato, mint and parsley. I get asked for the recipe every time I make it because the flavors are so unexpected.
1 tablespoon allspice
1 tablespoon black pepper
1 tablespoon cinnamon
1 tablespoon clove
1 tablespoon nutmeg
1 tablespoon ground fenugreek
1 tablespoon ground dry ginger
Gabby, I'm Lebanese and never heard of this Lebanese 7-spice recipe, but it certainly contains all the spices I love. Can't wait to try it.
Great thread and right on time! I'm making a roast Sunday and was wondering what type of marinade I should use.
Eva's steak or Buttoni's peppered sound like exactly what I'm looking for.
I will be back to try some of the others as well. Nice!
¼ cup Worcestershire sauce
Juice of two limes
1 tsp garlic powder
1 tsp ground cumin
1 tsp chili powder
½ tsp salt
½ tsp black pepper
½ cup vegetable oil or olive oil
Cover and refrigerate overnight.
It's actually a marinade for Machaca, but I find it good for an awesome steak on the grill too!
Oh my Tyler! That sounds awesome! I was about to say I wish I had tried it first, but hey I'm having quite a bit of steak here lately lol so I've got plenty of opportunities coming up soon.
Does anyone have a fish marinade? I mostly eat cod, salmon, and tilapia.
I'll have to try it.
I use equal parts soy sauce (or coconut aminos), worstershire sauce and 1/2 as much lime juice. This stuff will tenderize shoe leather :)
I'll have to look up coconut aminos. I'm not even sure what that is, but it sounds like the taste should be a lot different than soy sauce.
It tastes pretty much exactly like soy sauce :)
Amazing Pork Chops
Grilled Pork Chop Rub
Amount Measure Ingredient -- Preparation Method
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1 tablespoon chili powder
1 tablespoon ideal brown* or a bit of blackstap molassas and another sweetener
1 teaspoon salt
1 Teaspoon ground pepper
1 Teaspoon cumin powder
1 teaspoon thyme
1 tablespoon rosemary
1 tablespoon garlic powder
(I used 1 inch thick pork chops) Put about a tablespoon of the rub onto pork chops both sides. I rubbed them very good. Top each pork chop with bacon grease turning to coat, or olive oil. The bacon grease just really adds to the flavor. Pour balsamic vinegar over all and let marinate for 2 hours.
Got my grill blazing hot and turned the burners down to low. Put the pork chops in and shut the lid for exactly 7 minutes, Turned them and cook another 7 minutes. Checked with my thermometer and they were exactly 145 degrees. Put them on a plate and tented them with foil for about 10 minutes.
Per Serving for rub only: 8 Calories; trace Fat (13.6% calories from fat); trace Protein; 3g Carbohydrate; 1g Dietary Fiber
Best Turkey EVER
This makes the best turkey ever!
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2 teaspoons garlic powder
2 teaspoons season salt
1 teaspoon celery salt
1 teaspoon salt
1/2 teaspoon pepper
1 teaspoon onion powder
Combine all ingredients and store in an air tight container. Makes enough rub for a 20 pound turkey. Stick of butter room temperature rubbed first then followed by this rub.
Make sure you put this under the skin and all over the bird. I suggest using a cooking bag as it makes a moist turkey everytime.
Per Serving for rub only: 3 Calories; trace Fat; trace, Protein;1g, Carbohydrate; trace
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