Marinade Magic RevisitedI’ve already admitted I’m a marinade-nerd.  I never realized what good company I was in.

It seemed a follow up to my previous article, “Marinade Magic on the Grill” might be in order.  In the previous article we covered a little of the science behind the marination process, shared a few baseline definitions, some basic marination tips, marinade recipes, and a grilling chart.  Please feel free to visit that previous posting if you wish to catch up.

Today I wanted to share a few more marinade recipes.  Before doing so I wanted to mention that marinated foods aren’t exclusive to grilling.  Last night I had some boneless chicken thighs and decided to soak them in some yummy Herb Marinade.  Considering the heat wave we are currently experiencing I wanted to cook indoors. After a few hours in the marinade, I simply baked the herb-infused thighs in the oven – they were awesome!    I guess the plus side of grilling outdoors yesterday would have been the money I saved in not needing charcoal, but I still opted for air-conditioned food preparation.

The following recipes all came from the same source.  One of my favorite cook books, “Weber’s Big Book of Grilling” by Jamie Purviance and Sandra S. McRae.  The recipes have not been tweaked in the slightest as they were perfect to begin with, just like all the recipes from this wonderful tome of all things grilling.

Pacific Rim Marinade
Here’s an excellent way to bring Chinese flavors to pork, beef, or chicken.
(I wanted to make a joke that it was best on really BIG pieces of meat, but refrained)

1/4 cup ketchup
1/4 cup Hoisin sauce
2 Tbs. rice vinegar
2 Tbs. soy sauce
4 tsp. curry powder
4 tsp. Asian sesame oil
1/4 tsp. tabasco sauce

In a small-bowl whisk together all ingredients. Yields about 1 cup.

Sweet Soy Marinade
When you crave the sweet-salty character of the Japanese grill, turn to this well-balanced marinade. Excellent on chicken, pork, and beef, but also tasty on thick fish steaks and fillets.

3/4 cup soy sauce
1/2 cup mirin (sweet rice wine)
1/4 cup ketchup
2 Tbs. rice vinegar
2 tsp. minced garlic (how to)
1 tsp. Asian sesame oil

In a small-bowl whisk together all ingredients. Yields about 1 1/2 cups.

Tequila Orange Marinade
Here’s a Mexican cocktail of flavors that makes great things happen with chicken, pork, or beef.

1/2 cup fresh mint leaves, tightly packed
1/2 cup fresh Italian parsley w/ some stems, tightly packed
1/2 cup fresh orange juice
2 Tbs. Tequila (and a shot for the chef!)
2 Tbs. extra-virgin olive oil
2 garlic cloves, crushed (how to)
2 tsp. jalapeno peppers, mined w/out seeds (how to)
1 1/2 tsp. kosher salt
1/2 tsp. ground cumin
1/2 tsp. chili powder
1/4 tsp. ground black pepper

In a food processor (or blender), combine the ingredients and process until smooth. Yields about 1 cup. (another Tequila shot for the chef to celebrate a marinade well done!)

Buttermilk Herb Marinade
Buttermilk has a tangy kick and it works well as a tenderizer. This recipe has a nice, homey American flavor that suits both chicken and pork.

1 cup buttermilk
1 Tbs. Dijon mustard
1 Tbs. honey
1 Tbs. fresh rosemary, finely chopped
1/2 tsp. dried thyme
1/2 tsp. dried sage
1/2 tsp. dried marjoram
1 tsp. kosher salt
1/2 tsp. ground black pepper

In a small-bowl whisk together all ingredients. Yields about 1 cup.

Magical Mediterranean Marinade
Inspired by the southern shores of Italy, this marinade makes just about everything better, even (especially) grilled vegetables.

2 Tbs. extra-virgin olive oil
2 Tbs. fresh rosemary, chopped
1 Tbs. fresh thyme, chopped
1 Tbs. shallots, minced (how to)
1 Tbs. Balsamic vinegar
1 Tbs. whole-grain mustard
1 tsp. minced garlic clove (how to)
1 tsp. kosher salt
1 tsp. ground black pepper

North African Marinade
This flavorful Moroccan marinade is excellent for any white fish, shrimp, or scallops. It’s also nice on chicken.

1/2 cup fresh Italian parsley leaves
1/4 cup fresh mint leaves
1/4 cup extra-virgin olive oil
2 Tbs. sherry vinegar
2 cloves garlic, crushed (how to)
1 tsp. paprika
1/2 tsp. kosher salt
1/4 tsp. ground black pepper
2 dashes Tabasco sauce

In a food processor (or blender), combine the ingredients and process until smooth. Yields about 1/2 cup.

Mango Marinade
In this saucy little number, mango juice does a tango with other tropical flavors to produce something not too sweet, not too sour, and not too hot. You can substitute apricot or orange juice for the mango juice. Perfectly matched for poultry or pork.

1 cup mango juice
1/4 cup rice vinegar
3 Tbs. extra-virgin olive oil
2 Tbs. soy sauce
2 Tbs. shallots, minced (how to)
2 tsp. garlic clove, minced (how to)
2 tsp. Sriracha
1 tsp. kosher salt
1/2 tsp. ground cumin
1/2 tsp. ground black pepper

In a medium-bowl whisk together the ingredients. Yields about 1 1/2 cups.

North Indian Marinade
Here’s a simple marinade that mingles exotic flavors in a yogurt base. Beef, chicken, and fish are all improved when bathed in this beauty.

1 cup plain yogurt
3 Tbs. fresh lemon juice
1 Tbs. paprika
2 tsp. garlic clove, minced (how to)
2 tsp. jalapeno pepper, minced w/ seeds (how to)
1 tsp. ground cumin
1 tsp. curry powder
1 tsp. kosher salt
1/2 tsp. ground ginger
1/2 tsp. ground coriander

In a medium-bowl whisk together the ingredients. Yields about 1 1/2 cups.

Mike’s comments:

Weber’s Big Book of Grilling” by Jamie Purviance and Sandra S. McRae, is such a fantastic grilling bible, I think everyone should own a copy.

Weber's Big Book of Grilling

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