CITRUS CHICKEN MARINADE
1/2 cup orange juice (juice of 1 orange)
1/2 cup lemon juice (juice of 2 lemons)
1/4 teaspoon rubbed sage or several leaves fresh, chopped
1 1/2 inch section fresh ginger, peeled, minced
1 tablespoon soy sauce
3 cloves garlic, minced
a few drops Tabasco or 1/4 teaspoon hot salt
Combine ingredients (a blender makes a good emulsion and eliminates the need to mince or chop).
Marinate cut chicken pieces in a Ziploc bag for several hours or overnight.
Broil or grill until chicken until done using your preferred cooking method.
MARINADE FOR BARBECUE CHICKEN OR
1/2 c. dry vermouth
1/2 c. fresh orange juice
1/2 c. fresh lemon juice
1/2 c. fresh lime juice
5 cloves garlic, minced
1/4 c. yellow onion, minced
1/2 c. fresh parsley, minced
Mix all ingredients in a jar with a tight fitting lid. Shake well and marinate chicken or turkey for several hours or overnight. Keeps 2 weeks in the refrigerator.
Makes 2 cups.
LEMON PEPPER CHICKEN MARINADE
1 bottle Italian dressing
1 bottle honey dijon dressing
1 bottle balsamic vinaigrette
1-2 tsp. lemon pepper
Combine all ingredients and mix thoroughly.
Marinate 1-2lbs of chicken (overnight for best results) and grill
1 c. salad oil
3/4 c. soy sauce
1/2 c. lemon juice
1/4 c. Worcestershire sauce
1/4 c. French's mustard
1 tsp. garlic powder
1 tsp. black pepper
1 tsp. liquid smoke
Marinade boneless, skinless chicken breast several hours and put on grill (gas or charcoal) medium to low heat 3 to 4 minutes per side depending on thickness.
SPICY MARINADE FOR FISH OR CHICKEN
This is an excellent marinade for fish or chicken. Put chicken or fish in a half hour to an hour before barbecuing. Works well with swordfish, fresh halibut or tuna.
1 c. Tamari or soy
1/2 c. lime-lemon juice
1/4 c. Miren sweet wine or sake
2 tbsp. garlic
2 tbsp. fresh ginger
3 tbsp. vegetable oil
Red pepper flakes (try a half tsp. to start, add more if you wish)
Mix all ingredients in a blender or food processor