Easy Spicy Teriyaki Chicken Marinade

Just a quick post for the chicken marinade Charles did yesterday.  He was going to make an entirely from scratch recipe but we saw the Veri Veri Teriyaki and wanted to incorporate it; it’s an all natural product so it’s a great base to start with! Loved the results; he also made some awesome fried rice so I will have to get it posted soon too.

 

Spicy Teriyaki Chicken Marinade

  • 1/2 cup teriyaki sauce ~ we used the Soy Vey – Veri Veri teriyaki brand
  • 1/8 cup franks red hot sauce
  • juice of one lime
  • 1/8 cup brown sugar

Combine ingredients for the marinade and add chicken in ziplock bag; we used about a pound of boneless chicken thighs.  Refrigerate and allow to marinate for several hours.  Grill, bake, or broil the chicken until cooked through.

Enjoy ~ Kimberly

Cilantro & Lime Beef and Chicken Marinade

You’ve likely noticed a trend from the past couple of posts; some lovely mexican inspired salsa and black bean salad. Well it was all part of a wonderful soft taco dinner.  Charles made a marinade for the meat.  We used a couple of chicken breasts and a flank steak.  The combination was delicious; the only thing it lacked was salt; somehow in the middle of everything we’d forgotten the salt so after cooking we sprinkled some on.   It may have benefited from having some salt in the mix.  Here, however, is the marinade as we made it.

 

Cilantro & Lime Beef and Chicken Marinade

  • 1 Tbs cumin seed ~ crushed
  • 2 tsp crushed red pepper
  • 1 Tbs mexican oregano
  • 3 cloves garlic ~ minced
  • 2 Tbs extra virgin olive oil
  • 1/2 lime ~ juiced
  • 2 Tbs fresh cilantro ~ chopped

Combine all ingredients.  In a plastic bag combine marinade and meat of choice.  We made 2 recipes ~ one for chicken and one for the pound flank steak.  Refrigerate and allow to marinate for a couple of hours before grilling.

Charcoal is great for grilling but a gas grill works well too.

Cook over hot grill until desired doneness; medium rare is perfect for the flank steak.

Serve with soft taco shells, lettuce, cheese, sour cream, salsa verde, black bean and corn salad, or any desired toppings.

Enjoy ~ Kimberly

 

Chicken Skewers ~ grilled chicken thighs with apricot ~ ginger marinade

We were in the mood for an Asian inspired dish this week and decided to try a chicken skewer with a ginger marinade.  It’s always fun to pick new flavors; this week apricot preserves were our inspiration.  I’ve always thought it was fun to see what we can create with a seemingly odd mix of ingredients.  I can say if someone had told me a few years ago to combine apricot preserves, garlic and soy sauce I’d have thought they were nuts but add in the right mix of ingredients and a delicious marinade is created!

Apricot ~ Ginger Marinade

  • 1 tsp zested ginger
  • 2 tsp zested garlic
  • 1 Tbs zested jalapeno
  • 3 Tbs apricot preserves
  • 1 Tbs tamari or soy sauce
  • 1/2 cup orange juice
  • 1/4 cup brown sugar
  • 1 Tbs rice wine vinegar

Combine above ingredients and add meat to marinade; I used boneless skinless chicken thighs.  Refrigerate overnight.  Grill or cook chicken as desired.

We enjoyed ours with rice and glazed while grilling with a mix of equal parts brown sugar and apricot preserves and a dash of orange juice.

Enjoy ~ Kimberly

Chipotle Marinated Grilled Shrimp

We’d opened some chipotle peppers in adobo sauce and I needed yet another recipe to try them in.  We loved the way these tasted.  I was a bit rushed to cook them so next time I will allow more time for the marinade to set in.  It was a perfect balance of sweet and spice.; I will definitely be making these again!

Chipotle Shrimp Marinade

  • 1/8 cup brown sugar
  • 1 pepper from the chipotle in adobo sauce ~ diced
  • 1/8 cup of the adobo sauce
  • 2 cloves garlic ~ minced
  • juice from one lime
  • 1 Tbs water
  • 1 Tbs olive oil
  • salt and pepper

Combine ingredients in small sauce pan.  Bring to simmer allowing sugar to dissolve and flavors to combine.  Allow to cool and toss with 1 pound raw shrimp; refrigerate for at least an hour.  Skewer shrimp if grilling; pour off excess marinade and reheat for basting if desired.

Grill shrimp or sauté over medium high heat.

Enjoy ~ Kimberely