ollie Posted June 4, 2013 Report Share Posted June 4, 2013 (edited) As important as a marinade is to a good piece of grilled meat it's always something I just throw together without much though, often resulting in less than satisfying food.I tried this recipe last night and it was so good! Very simple but with intense flavour.1/4 teaspoon granulated sugar1/2 teaspoon salt1 1/2 teaspoons black pepper1 tablespoon fish sauce1 tablespoon fresh lime juice2 tablespoons Canola or other neutral oilhttp://blog.washingtonpost.com/mighty-appetite/2007/07/sublime_vietgrilled_chicken.htmlPlease share your favourites! Edited June 4, 2013 by Guest Link to comment Share on other sites More sharing options...
jaybone Posted June 4, 2013 Report Share Posted June 4, 2013 I have a quick chicken marinade that is petty tasty.It's a play off a salad dressing I make all the time.2 Tblsp Dijon2 Tblspn Olive oil1 Tblspn Red Wine VinJuice of lemon and rind (use a rasp)1 or 2 cloves Garlic1/2 shallotSome salt and pepperToss in some fresh herbs- what ever you have- Thyme, oregano, basil rosemary, tarragon. I play with the herb combo each time.After you marinade for an hour or two, cook down the sauce (add a little white wine or even beer if gets too thick). I some times add honey for some sweet. baste the chicken with it toward the end. Really easy and tasty.Grill the chicken. I usually use thighs Link to comment Share on other sites More sharing options...
TheSloth Posted June 4, 2013 Report Share Posted June 4, 2013 I've finally got my big green egg built and running and have been screwing around with jerk marinades.This is the original recipe that I've been tweeking (trying to get the heat right and switching in a proper amount of real onions, ginger and garlic instead of powders, used rice vinegar). Have two pounds of chicken marinating and going to cook it tonight with some apple wood for smoke.For the jerk stock:JERK MARINADE: 3â„4 cup (185 ml) white vinegar 1â„2 cup (125 ml) orange juice 1â„4 cup (60 ml) olive oil 1â„4 cup (60 ml) soy sauce 1 lime, juiced 2 Tbsp (30 ml) garlic powder 1 Tbsp (15 ml) dried thyme leaves 1 Tbsp (15 ml) ground allspice 1 1â„2 tsp (7.5 ml) dried red chili flakes 1 1â„2 tsp (7.5 ml) dried ground sage 1 1â„2 tsp (7.5 ml) freshly ground black pepper 1 tsp (5 ml) kosher salt 3â„4 tsp (4 ml) ground cinnamon 3â„4 tsp (4 ml) ground nutmeg 1 cup (250 ml) chopped onion 3 green onions, finely chopped 1 Scotch bonnet chili, seeded and choppedBlend it all up.for the individual batchesINGREDIENTS: 1â„2 cup (125 ml) canola oil 1â„4 cup (60 ml) Jerk Marinade (see above) 2 Tbsp (30 ml) chili powder 2 Tbsp (30 ml) onion powder 1 Tbsp (15 ml) garlic powder 1 Tbsp (15 ml) smoked paprika 1 Tbsp (15 ml) freshly ground black pepper 1 jalapeño chili (for less heat, seed the chili) 1 tsp (5 ml) kosher salt 1â„2 tsp (2 ml) ground ginger 2 lb (1 kg) chicken chickenStir it all up. Link to comment Share on other sites More sharing options...
fluffhead77 Posted June 6, 2013 Report Share Posted June 6, 2013 I have a quick chicken marinade that is petty tasty.It's a play off a salad dressing I make all the time.2 Tblsp Dijon2 Tblspn Olive oil1 Tblspn Red Wine VinJuice of lemon and rind (use a rasp)1 or 2 cloves Garlic1/2 shallotSome salt and pepperToss in some fresh herbs- what ever you have- Thyme, oregano, basil rosemary, tarragon. Give or take a new ingredient here and there, this is pretty much exactly my go to marinade. Sometimes there's a jalepeno in there, sometimes a little soy, sometimes a little beer ( If I'm doing shrimp or fish - just so the acid in the lemon doesn't cook it ) Link to comment Share on other sites More sharing options...
fluffhead77 Posted June 20, 2013 Report Share Posted June 20, 2013 I miss MOBE and his recipes. That dude sure had some awesome looking stuff... Link to comment Share on other sites More sharing options...
Davey Boy 2.0 Posted July 9, 2013 Report Share Posted July 9, 2013 I've finally got my big green egg built and running and have been screwing around with jerk marinades.This is the original recipe that I've been tweeking (trying to get the heat right and switching in a proper amount of real onions, ginger and garlic instead of powders, used rice vinegar). Have two pounds of chicken marinating and going to cook it tonight with some apple wood for smoke.For the jerk stock:JERK MARINADE: 3â„4 cup (185 ml) white vinegar 1â„2 cup (125 ml) orange juice 1â„4 cup (60 ml) olive oil 1â„4 cup (60 ml) soy sauce 1 lime, juiced 2 Tbsp (30 ml) garlic powder 1 Tbsp (15 ml) dried thyme leaves 1 Tbsp (15 ml) ground allspice 1 1â„2 tsp (7.5 ml) dried red chili flakes 1 1â„2 tsp (7.5 ml) dried ground sage 1 1â„2 tsp (7.5 ml) freshly ground black pepper 1 tsp (5 ml) kosher salt 3â„4 tsp (4 ml) ground cinnamon 3â„4 tsp (4 ml) ground nutmeg 1 cup (250 ml) chopped onion 3 green onions, finely chopped 1 Scotch bonnet chili, seeded and choppedBlend it all up.for the individual batchesINGREDIENTS: 1â„2 cup (125 ml) canola oil 1â„4 cup (60 ml) Jerk Marinade (see above) 2 Tbsp (30 ml) chili powder 2 Tbsp (30 ml) onion powder 1 Tbsp (15 ml) garlic powder 1 Tbsp (15 ml) smoked paprika 1 Tbsp (15 ml) freshly ground black pepper 1 jalapeño chili (for less heat, seed the chili) 1 tsp (5 ml) kosher salt 1â„2 tsp (2 ml) ground ginger 2 lb (1 kg) chicken chickenStir it all up.do you bathe in that shit or what?!?!? Link to comment Share on other sites More sharing options...
rubberdinghy Posted July 10, 2013 Report Share Posted July 10, 2013 Buttermilk.That is all. Esau. 1 Link to comment Share on other sites More sharing options...
jaybone Posted July 16, 2013 Report Share Posted July 16, 2013 This is pretty tasty.http://www.lifestylefood.com.au/recipes/10410/onion-marinated-sirloin-with-spicy-spring-salsaThe salsa really makes this stand out and now is the perfect time of year for this dish.I'm making it tonight. Link to comment Share on other sites More sharing options...
fluffhead77 Posted June 6, 2014 Report Share Posted June 6, 2014 Just made this for the entire GelaSkins office for lunch and it was fucking gang busters. Marinaded for 24 hrs and served with some shandys and Pimms cup on the rooftop patio here. Ain't too shabby of a Friday. Hats off to TheSloth for this great recipe!!! I've finally got my big green egg built and running and have been screwing around with jerk marinades.This is the original recipe that I've been tweeking (trying to get the heat right and switching in a proper amount of real onions, ginger and garlic instead of powders, used rice vinegar). Have two pounds of chicken marinating and going to cook it tonight with some apple wood for smoke.For the jerk stock:JERK MARINADE: 3â„4 cup (185 ml) white vinegar 1â„2 cup (125 ml) orange juice 1â„4 cup (60 ml) olive oil 1â„4 cup (60 ml) soy sauce 1 lime, juiced 2 Tbsp (30 ml) garlic powder 1 Tbsp (15 ml) dried thyme leaves 1 Tbsp (15 ml) ground allspice 1 1â„2 tsp (7.5 ml) dried red chili flakes 1 1â„2 tsp (7.5 ml) dried ground sage 1 1â„2 tsp (7.5 ml) freshly ground black pepper 1 tsp (5 ml) kosher salt 3â„4 tsp (4 ml) ground cinnamon 3â„4 tsp (4 ml) ground nutmeg 1 cup (250 ml) chopped onion 3 green onions, finely chopped 1 Scotch bonnet chili, seeded and choppedBlend it all up.for the individual batchesINGREDIENTS: 1â„2 cup (125 ml) canola oil 1â„4 cup (60 ml) Jerk Marinade (see above) 2 Tbsp (30 ml) chili powder 2 Tbsp (30 ml) onion powder 1 Tbsp (15 ml) garlic powder 1 Tbsp (15 ml) smoked paprika 1 Tbsp (15 ml) freshly ground black pepper 1 jalapeño chili (for less heat, seed the chili) 1 tsp (5 ml) kosher salt 1â„2 tsp (2 ml) ground ginger 2 lb (1 kg) chicken chickenStir it all up. Link to comment Share on other sites More sharing options...
phorbesie Posted June 8, 2014 Report Share Posted June 8, 2014 can you explain why there are 2 different recipes? i am confused. Link to comment Share on other sites More sharing options...
Davey Boy 2.0 Posted June 9, 2014 Report Share Posted June 9, 2014 shandys and Pimms?!?What have you done to the real fluffhead77 !?!? Link to comment Share on other sites More sharing options...
fluffhead77 Posted June 9, 2014 Report Share Posted June 9, 2014 can you explain why there are 2 different recipes? i am confused. The top portion is the mother marinade. You use a little bit of that + the ingredients from pt. 2 to marinade your chicken/pork/fish. That's so you don't have mix up a fresh batch or wet ingredients every time. DB2 - midday work drinks feat. limited/less alcohol = me no sleepy on the job. Link to comment Share on other sites More sharing options...
Esau. Posted June 9, 2014 Report Share Posted June 9, 2014 I'm partial to brining pork and chicken (I have two 10 oz chops brining now for dinner), I usually only marinade steaks. Lately I've tried my hand at dry brining (weird to call it that, but not really curing) - which simply amounts to seasoning the steak and then covering it with kosher salt and letting it rest overnight in the fridge up and then pulling it about one to one and half hours before grilling, wash it off, pat dry and rest until room temp.Some good stuff here though, I appreciate the shares and will no doubt try some of these out when I get to making a marinade. Cheers. Link to comment Share on other sites More sharing options...
fluffhead77 Posted June 2, 2015 Report Share Posted June 2, 2015 been thinking about @thesloth's chicken lately... may have to get a batch up and running. Link to comment Share on other sites More sharing options...
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