Big Country Posted June 5, 2006 Share Posted June 5, 2006 SO.. last night getting dinenr prepared, have some boneless, skinless chicken breasts out and trying to figure out what ot do with them. I feel like doing something with an Asian theme, but don't want to do the bottled Terriyaki marinade again.. though that and then grilling them makes for some darn tasty chicken. So, I go throug hthe fridge and spice drawer and come up with this. Chopped up a lot of garlic.. a good 7 to 8 cloves, and half of a large onion. Mixed with about 1 cup of soy saiuce and about a cup to cup and a half of balsamic Some black pepper and some Szechuan pepper blend. Whick that all together and dunked my chicken in. So, after that was done for an hour, I go fire up my grill (gas grill), and let it warm up. Come back about 15 minutes later and no flames.... DOH... out of gas and I gave my backup tank to my mother-in-law for a BBQ last weekend. SO... we decide to let the cicken marinate overnight in this concoction and I will grill it up tonight. On that note.... as my wife does not like very spicy food, any thoughts/reccomendations on some other Asian themed chicken rubs/marinades. I've made a mrainade similar to the above for beef, though it used less balsamic and had red wine instead and some dijon mustard and honey. Now that comes out great on a london broil. Quote Link to comment Share on other sites More sharing options...
Sgt. Ryan Posted June 5, 2006 Share Posted June 5, 2006 (edited) I use Zesty Italian dressing as my marinade for Chicken each time, then sprinkle a McCormick Chicken rub and then crushed garlic, and place it in the Fridge for half an hour. Then Grill on high heat for 3-4 mins each side to get the color and texture you want on the outside, then place the chicken in aluminum fool and turn down the grill to medium heat for about 10 more minutes, to ensure the middle is done. Its perfect every time. Aluminum fool is a must. I dont grill anything anymore with out. Edited June 5, 2006 by Sgt. Ryan Quote Link to comment Share on other sites More sharing options...
Big Country Posted June 5, 2006 Author Share Posted June 5, 2006 My wife is a big fan of the italian dressing as marinade. I like it, but, have had it quite a bit that I am looking for something new. Good call on the aluminum.... I use that when grilling larger pieces of meat, like whole tritips, etc. Sear them to lock in the juices, then wrap them and slow roast em on the grill.. delicious Quote Link to comment Share on other sites More sharing options...
Down Goes Frazia Posted June 5, 2006 Share Posted June 5, 2006 BC.... we must have been sending smoke signals up & down the west coast last night 'cause we too tried a new marinade for chicken last night. I gotta tell ya people... this was one of Mrs. frazia best finds yet..... it was freak'in outstanding. Sweet & Sour BBQ chicken 3 garlic cloves - pressed of course 2 tablespoons of balsamic vinegar juice from 1/2 lime juice from 1/2 lemon 1/3 cup light brown sugar 2 tablespoons dijon mustard 1/3 cup honey 1 teaspoon salt 1/3 teaspoon black pepper 4 tablespoons olive oil whisk everything together except the olive oil...... then add that last for some reason. Once the sauce is done.... split it in 1/2...... 1/2 for basting - 1/2 for dipping. soak the breasts in the basting portion while you fire up the coals..... or if you use gas, drink a few brewskies before you start. do your chicken breasts as normal...... then glaze them for the last few minutes before bringing them in. i gotta tell 'ya...... is was as good of marinade as we've had in quite a while. Quote Link to comment Share on other sites More sharing options...
untateve Posted June 7, 2006 Share Posted June 7, 2006 So, after that was done for an hour, I go fire up my grill (gas grill), and let it warm up. Come back about 15 minutes later and no flames.... DOH... out of gas and I gave my backup tank to my mother-in-law for a BBQ last weekend. The BGE never runs out of propane. Quote Link to comment Share on other sites More sharing options...
nuke'em ttg Posted June 12, 2006 Share Posted June 12, 2006 BC.... we must have been sending smoke signals up & down the west coast last night 'cause we too tried a new marinade for chicken last night. I gotta tell ya people... this was one of Mrs. frazia best finds yet..... it was freak'in outstanding. Sweet & Sour BBQ chicken 3 garlic cloves - pressed of course 2 tablespoons of balsamic vinegar juice from 1/2 lime juice from 1/2 lemon 1/3 cup light brown sugar 2 tablespoons dijon mustard 1/3 cup honey 1 teaspoon salt 1/3 teaspoon black pepper 4 tablespoons olive oil whisk everything together except the olive oil...... then add that last for some reason. Once the sauce is done.... split it in 1/2...... 1/2 for basting - 1/2 for dipping. soak the breasts in the basting portion while you fire up the coals..... or if you use gas, drink a few brewskies before you start. do your chicken breasts as normal...... then glaze them for the last few minutes before bringing them in. i gotta tell 'ya...... is was as good of marinade as we've had in quite a while. .....THIS IS THE BEST CHICKEN MARINADE I'VE EVER HAD.... Quote Link to comment Share on other sites More sharing options...
Down Goes Frazia Posted June 13, 2006 Share Posted June 13, 2006 .....THIS IS THE BEST CHICKEN MARINADE I'VE EVER HAD.... right on ! Glad someone else tried it & liked it..... we too love it & are firing up our 3rd. batch of it in the next couple days. Quote Link to comment Share on other sites More sharing options...
nuke'em ttg Posted June 13, 2006 Share Posted June 13, 2006 right on ! Glad someone else tried it & liked it..... we too love it & are firing up our 3rd. batch of it in the next couple days. ...flat out the best i've ever had, and i'm no chicken lover, that was awesome Quote Link to comment Share on other sites More sharing options...
Bier Meister Posted June 13, 2006 Share Posted June 13, 2006 whisk everything together except the olive oil...... then add that last for some reason. i imagine this is to create an emulsion, which will have different chemical properties than a "broken" dressing or marinade. the components will adhear to each other better (and the food differently). you may have noticed that many of the marinades i give are emulsions. Quote Link to comment Share on other sites More sharing options...
Down Goes Frazia Posted June 13, 2006 Share Posted June 13, 2006 i imagine this is to create an emulsion, which will have different chemical properties than a "broken" dressing or marinade. the components will adhear to each other better (and the food differently). you may have noticed that many of the marinades i give are emulsions. well bier... try this recipe & let me know what 'ya think. Maybe you could even add something to it that would make it even better. i gotta tell 'ya..... it's pretty f'n good. Quote Link to comment Share on other sites More sharing options...
Bier Meister Posted June 13, 2006 Share Posted June 13, 2006 well bier... try this recipe & let me know what 'ya think. Maybe you could even add something to it that would make it even better. i gotta tell 'ya..... it's pretty f'n good. fraz, this looks great as is. some people have been a touch defensive when i have offered suggestions to enhance a recipe, so lately i have been holding a little back. imo the bottom line is that different people have different taste buds, and hence, will have a different impact on what they like. i will give it a shot as stated above next time i bbq... and per your request will offer some ideas (if even needed). Quote Link to comment Share on other sites More sharing options...
Down Goes Frazia Posted June 13, 2006 Share Posted June 13, 2006 some people have been a touch defensive when i have offered suggestions to enhance a recipe, so lately i have been holding a little back. telling you how to cook is like giving advice to UT on how to be annoying. Anything you would suggest my friend, would not garner a defensive reaction. Quote Link to comment Share on other sites More sharing options...
Big Country Posted June 13, 2006 Author Share Posted June 13, 2006 telling you how to cook is like giving advice to UT on how to be annoying. Anything you would suggest my friend, would not garner a defensive reaction. Agreed.. I'm always open to suggestions. Bier, off topic, but, do you know any good sources that would give some good advice on what sort of herbs and spices go together well, etc. for various types of meats. I'm always hesitant to use those I am not familiar with, but would love to open up my spice rack a bit more. Quote Link to comment Share on other sites More sharing options...
twiley Posted June 13, 2006 Share Posted June 13, 2006 Bier, off topic, but, do you know any good sources that would give some good advice on what sort of herbs and spices go together well, etc. for various types of meats. Great question. Trial and error has been my method but I'd love to see a list. Quote Link to comment Share on other sites More sharing options...
Bier Meister Posted June 13, 2006 Share Posted June 13, 2006 Agreed.. I'm always open to suggestions. Bier, off topic, but, do you know any good sources that would give some good advice on what sort of herbs and spices go together well, etc. for various types of meats. I'm always hesitant to use those I am not familiar with, but would love to open up my spice rack a bit more. funny..... as i think about it, i don't think i have seen an actually resource like this. i will look around. if i find one (after i buy one) i'll let you what i come up with. Quote Link to comment Share on other sites More sharing options...
Big Country Posted June 13, 2006 Author Share Posted June 13, 2006 funny..... as i think about it, i don't think i have seen an actually resource like this. i will look around. if i find one (after i buy one) i'll let you what i come up with. Your personal experience is fine by me as well as a resource.. maybe if I make a list of the seldom or never used spices you could give some suggestions Quote Link to comment Share on other sites More sharing options...
Bier Meister Posted June 13, 2006 Share Posted June 13, 2006 lemon/dill lemon/tarragon orange/corriander lime/cilantro oregano/basil sage/thyme/rosemary lemon/capers blue cheese/figs truffle oil/parmagean soy/citrus ginger/garlic/curry tomato/basil squash/apple just brainstorming some good combos.... will list more when i get back later Quote Link to comment Share on other sites More sharing options...
Hocks Posted December 22, 2007 Share Posted December 22, 2007 BC.... we must have been sending smoke signals up & down the west coast last night 'cause we too tried a new marinade for chicken last night. I gotta tell ya people... this was one of Mrs. frazia best finds yet..... it was freak'in outstanding. Sweet & Sour BBQ chicken 3 garlic cloves - pressed of course 2 tablespoons of balsamic vinegar juice from 1/2 lime juice from 1/2 lemon 1/3 cup light brown sugar 2 tablespoons dijon mustard 1/3 cup honey 1 teaspoon salt 1/3 teaspoon black pepper 4 tablespoons olive oil whisk everything together except the olive oil...... then add that last for some reason. Once the sauce is done.... split it in 1/2...... 1/2 for basting - 1/2 for dipping. soak the breasts in the basting portion while you fire up the coals..... or if you use gas, drink a few brewskies before you start. do your chicken breasts as normal...... then glaze them for the last few minutes before bringing them in. i gotta tell 'ya...... is was as good of marinade as we've had in quite a while. gave this one a shot.... very good! Quote Link to comment Share on other sites More sharing options...
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