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Started By
Message
good marinade for chicken and steak
Posted on 7/2/14 at 2:42 pm
Posted on 7/2/14 at 2:42 pm
Something simple and easy..I like Greek food
8
Posted on 7/2/14 at 2:44 pm to tigers1956
Posted on 7/2/14 at 2:44 pm to tigers1956
Italian dressing
Posted on 7/2/14 at 2:46 pm to tigers1956
Kosher salt.
Thats it. Dry brine both (heavily salt it) a few hours before cooking.
If you like greek flavorings, add a bit of lemon juice, oregano, and red wine vinegar with some garlic. But salt is really the key.
Thats it. Dry brine both (heavily salt it) a few hours before cooking.
If you like greek flavorings, add a bit of lemon juice, oregano, and red wine vinegar with some garlic. But salt is really the key.
Posted on 7/2/14 at 2:48 pm to tigers1956
for chicken? Leblanc's cajun seasoning, Italian dressing, a little worcestershire, and honey mustard
Steak, no marinade
Steak, no marinade
Posted on 7/2/14 at 2:50 pm to tigers1956
ketchup.
Posted on 7/2/14 at 2:54 pm to tigers1956
Chicken (not really a "marinade", but...):
Steak:
Salt and Pepper
Steak:
Salt and Pepper
Posted on 7/2/14 at 2:56 pm to tigers1956
Look up the uppity chicken
Posted on 7/2/14 at 2:57 pm to LSUZombie
quote:
Italian dressing
Beat me to it!!
Posted on 7/2/14 at 3:05 pm to Trout Bandit
You can buy chicken marinade or already marinated chicken at Persac's - thank me later
Posted on 7/2/14 at 3:21 pm to tigers1956
We've used this marinade for chicken. My wife found it on the internet. It's pretty good.
Ingredients
4 boneless skinless chicken breasts
? cup olive oil
¼ cup red wine vinegar
juice of 1 lemon
4 garlic cloves, minced
1 tbsp oregano
2 tsp thyme
1 tsp salt
1 tsp ground black pepper
Instructions
Mix all the ingredients, minus the chicken breast in a bowl. Place the chicken breasts in a dish and pour the marinade over them, turning them in the marinade to ensure that they are completely coated. Cover the dish with a lid or plastic wrap and place in the fridge for at least an hour.
Place the chicken on a hot grill and cook, turning once, until the meat has an internal temperature of 165F. Grilling boneless skinless chicken breast takes about 15-20 minutes, but can vary depending on the size and thickness of the meat. Remove from the grill and let the chicken breast rest for a few minutes before serving to allow the juices to draw back into the centre of the meat.
Ingredients
4 boneless skinless chicken breasts
? cup olive oil
¼ cup red wine vinegar
juice of 1 lemon
4 garlic cloves, minced
1 tbsp oregano
2 tsp thyme
1 tsp salt
1 tsp ground black pepper
Instructions
Mix all the ingredients, minus the chicken breast in a bowl. Place the chicken breasts in a dish and pour the marinade over them, turning them in the marinade to ensure that they are completely coated. Cover the dish with a lid or plastic wrap and place in the fridge for at least an hour.
Place the chicken on a hot grill and cook, turning once, until the meat has an internal temperature of 165F. Grilling boneless skinless chicken breast takes about 15-20 minutes, but can vary depending on the size and thickness of the meat. Remove from the grill and let the chicken breast rest for a few minutes before serving to allow the juices to draw back into the centre of the meat.
Posted on 7/2/14 at 3:34 pm to LSUdm21
I wouldn't marinate a steak, just use McCormick's Montreal Steak Seasoning about an hour before cooking and be sure to pat dry before putting it on the grill.
For a non-steak cut of beef, lookup London Broil Marinade. There are some great ones out there.
For a non-steak cut of beef, lookup London Broil Marinade. There are some great ones out there.
Posted on 7/2/14 at 4:09 pm to LSUdm21
quote:That sounds good. I'm going to try this the next time I grill some chicken
Ingredients
4 boneless skinless chicken breasts
? cup olive oil
¼ cup red wine vinegar
juice of 1 lemon
4 garlic cloves, minced
1 tbsp oregano
2 tsp thyme
1 tsp salt
1 tsp ground black pepper
Instructions
Mix all the ingredients, minus the chicken breast in a bowl. Place the chicken breasts in a dish and pour the marinade over them, turning them in the marinade to ensure that they are completely coated. Cover the dish with a lid or plastic wrap and place in the fridge for at least an hour.
Place the chicken on a hot grill and cook, turning once, until the meat has an internal temperature of 165F. Grilling boneless skinless chicken breast takes about 15-20 minutes, but can vary depending on the size and thickness of the meat. Remove from the grill and let the chicken breast rest for a few minutes before serving to allow the juices to draw back into the centre of the meat.
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