Marinate for Chicken and Barbeque

Author: Melissa Stadler, Modern Honeyhttps://www.bbqhangout.com/blogs/start-grilling/how-to-cook-shish-kabobs-on-a-gas-grillr Thighs

• 1/3 - 1/2 cup Extra Virgin Olive Oil depending on preference
• 3 Tablespoons Fresh Lemon Juice
• 3 Tablespoons Soy Sauce
• 2 Tablespoons Balsamic Vinegar
• 1/4 cup Brown Sugar
• 1 Tablespoon Worcestershire Sauce
• 3 Garlic Cloves minced or 1/2 teaspoon Garlic Powder
• 1 1/2 teaspoon Salt
• 1 teaspoon Pepper
• 
  
• Garnish:
• Fresh Parsley

Instructions

1. In a bowl, stir together oil, lemon juice, soy sauce, balsamic vinegar, brown sugar, Worcestershire sauce, garlic, salt, and pepper.
2. Pierce chicken breasts with a fork all over. Place in a large Ziploc bag. Pour marinade over chicken.
3. Let marinate for at least 30 minutes. 4 - 5 hours is ideal.
4. Preheat grill to medium heat. Brush grill with oil to prevent sticking.
5. Place chicken on the grill. Cook for approximately 5 - 6 minutes per side, depending on the thickness of chicken. The internal temperature of the chicken should reach 165 degrees.
6. Remove chicken from grill and let rest for 5 minutes.

 

Barbecued Turkey (Eating Your Way Through the Manti Temple Pageant)

For 5 lbs. boneless turkey breast (or chicken)
1 cup oil
2 cups Seven-up
1 c. soy sauce
1/2 T. horseradish
1/2 T. garlic powder

Marinate in a plastic container with a cover.  Combine all ingredients and stir thoroughly making sure of a good mixture.  Marinate for 18 to 24 hours in refrigerator before barbecuing.  Barbecue slowly, do not overcook or burn.  Turn frequently, dipping into barbecue sauce with each turn of the meat.  Cook until meat is white when cut with a knife. 

Asian Chicken Kabobs -- Rebecca Abbott

1 1/2 to 2 lbs. chicken cut into 1 inch cubes

Marinade:
4 T. oil
2 T. sesame oil
1/4 c. soy sauce
6 small garlic cloves, minced
l inch piece of fresh ginger root, peeled and grated
2 green onions, white and light green parts chopped
1/4 c. chopped fresh parsley or cilantro
whisk together

Place marinade in gallon size Ziploc with chicken cubes.  Seal bag and refrigerate, turning once or twice, until chicken has marinated fully, at least 3 and up to 12 hours.

Place on skewers that have been soaked in water with veggies that have been brushed with olive oil and salted (zucchini, mushrooms, onions, peppers, cherry tomatoes).  Grill over high heat turning each kabob one quarter turn very 2 minutes, until chicken and veggies are lightly browned and meat is fully cooked, about 8 minutes.  Serve with rice.

Flank Steak Cindy J.

3/4 c. oil
1/3 c. soy sauce
3 t. wine vinegar (red)
3 T. brown sugar
1/2 t. ginger
1/2 t. garlic salt
2 green onions, (chop 1 inch all the way up through the greens)

Place in plastic or in a dripper and marinate steak at least 6 hours.  Cook whole on the grill and then slice thinly across the grain to serve.