Grilling Recipes

We have been incorporating more and more grilling into our meals lately and we’ve discovered that a good marinade is where it’s AT.  I have come across several fantastic marinades that I simply must share.  Every time I’ve made any of these for others, I am asked for the recipe.  Which finally convinced me to post them here for [my tiny circle of blog friends] to enjoy as well!

Chili Lime Marinade
(We use this one for kabobs.  The marinade makes enough for about 2lbs of chicken chunks, and 1-2 red peppers and 1-2 zucchinis, which are our veggies of choice with kabobs.)Juice from 6 limes
1/2 cup olive oil
2 T chili powder
6 cloves garlic
2 T brown sugar
2 tsp salt
2 tsp pepper

Split the marinade between 2 baggies – 1 with the chicken chunks and 1 with the veggie pieces.  I’ve done this up to 2 days in advance, or even just 2 hours in advance and both times it turned out great. Skewer and cook on Med heat for 3-4min on each side (pretend there are 4 sides).

Fajita Marinade
(We made this for the first time last week and it was amazing.  I’m already looking forward to the next time! This made enough to marinate about 2lbs of chicken tenders)
1/4 c olive oil
1/3 c lime juice
1 tsp sugar
1/2 tsp salt
1/4 tsp cumin
3 cloves garlic, minced
1 tsp oregano
1 1/2 tsp onion powder
2 T chili powder

Lemon Viniagrette
(Ok so this is technically a salad dressing.  It’s actually a copy cat version of the dressing Pita Jungle uses on their Greek salad.  I spontaneously decided to try marinating chicken in it and was thrilled by the results.  We use this one for grilling chicken that is then diced and served over a green salad with lots of toppings!  Enough for 3-4 decent sized chicken breasts.)
1/2 c lemon juice
1/2 olive oil
1 tsp dried oregano
4 garlic cloves
1/2 tsp sugar
1/2 tsp black pepper
1/4 tsp salt

Thus far we have only had great success with marinating and grilling chicken.  Steak… not so much.  After several disappointing attempts, we decided that we prefer steak with just a little bit of Montreal Steak Seasoning and that’s it.  Zach is still working on perfecting his grilling technique with steak so, since it’s a more costly meat, we’ve been sticking to chicken lately.

A new strategy I learned about on Pinterest was to toss your meat and marinade together in a zip loc and freeze it.  Then you can pull it out days or weeks later and it will marinate as it thaws.  Brilliant.  Especially because the whole idea of grilling being a “quick and easy” “summer” meal option is a little crazy, right moms?  The amount of prep work required for a grill meal isn’t significantly less than something I’m going to throw in the oven, etc.  I still have to make the marinade, think far enough head to thaw meat, chop meat (in the case of kabobs) and/or chop the cooked chicken (after it comes off the grill) and fix side dishes.  I’ve taken to throwing the “quick and easy” mentality out the window and just settle for “simple, delicious and gets the husband involved” haha.  And why is grilling consider a great summer meal?  Clearly that was invented by people who live everywhere OTHER than Arizona.  When it’s 120* outside, standing in front of a hot grill is not my husband’s idea of a great meal.  However, he loves the act of grilling and loves the taste of grilled food enough to endure 20 minutes of the heat on a regular basis during the summer months.  But grilling is definitely be a year round thing for us!


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