from the Hill's {kitchen}: barbeque

Showing posts with label barbeque. Show all posts

Grilled Lemon Chicken Marinade

3 tablespoons lemon juice
3 tablespoons olive oil
1/4 teaspoon garlic powder
1 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon oregano
2 large chicken breasts

Combine and let marinade for 3-4 hours before grilling.

recipe from Mel’s Kitchen Cafe

Pork Tenderloin with Pan Sauce

1⁄2 cups olive oil
1⁄3 cup soy sauce
1⁄4 cup red wine vinegar
Juice of 1 lemon
1-2 tablespoon Worcestershire sauce
1-2 tablespoon fresh parsley, finely chopped
2 teaspoon dry mustard
Freshly cracked black pepper, to taste
4 cloves garlic, peeled and minced
1 1-lb. pork tenderloin

Combine all marinade ingredients and reserve 2-3 Tbsp. Place the pork tenderloin and marinade in a Ziplock bag and let marinate for at least 3-4 hours.
Preheat oven to 350 degrees. In a hot skillet over medium-high heat, sear each side of tenderloin for 2-3 minutes. Place in the oven and cook for 30-40 minutes or until the meat has reached 160 degrees. Let rest for at least 5 minutes before slicing.

Pan Sauce:
Pan scrapings from pork tenderloin
1/2 cup of chicken broth
2-3 tablespoon of pork marinade (thoroughly mixed)
1-2 teaspoon butter
Meanwhile, place the skillet back on the stove over medium heat. Add the chicken broth and scrape up all the browned pieces from the bottom of the pan. Add the marinade and let it boil down for 2-3 minutes. Add the butter and remove from heat stirring until butter has melted. Pour over the pork tenderloin.

Recipe from Chef Mommy

Korean BBQ Beef

1 1/2 lb. sirloin steak, cut against the grain into thin (about 1/4") slices
1/2 c. rice wine or pear juice
1/2 c. low-sodium soy sauce
2 Tbsp. brown sugar
2 Tbsp. minced garlic
1 tsp. Sriracha chili sauce
1 1/2 tsp. sesame oil

Combine wine or pear juice, soy sauce, brown sugar, garlic, chili sauce, and sesame oil in a large bowl. Add sliced steak. Marinate at room temperature for 1 hour or up to 8 hours in the refrigerator. Preheat the grill. While the grill is heating, thread the steak pieces onto bamboo skewers. Cook over medium-high heat for about 3-4 minutes per side, being careful not to let the meat get too cooked. Serve immediately; serves 4-6.

recipe from ourbestbites.com

Asian BBQ Chicken

1/4 cup packed brown sugar
1/4 cup soy sauce
2 tablespoons lime juice
1/4 teaspoon cayenne pepper
1/4 teaspoon curry powder
2 teaspoons minced garlic
1/4 teaspoon ground ginger
8 boneless skinless chicken thighs or 4 chicken breasts

Mix together all marinade ingredients and put in a ziploc bag with chicken and let marinate in the fridge for at least 4 hours or overnight. Grill for 5-10 minutes per side.

recipe adapted from ourbestbites.com

Grilled Chicken and Pineapple Quesadillas

This is a delicious variation on your traditional quesadillas. Visit The Pioneer Woman's recipe for a better explanation on grilling pineapple.

6 large flour tortillas
1/4 fresh pineapple
2 boneless, skinless chicken breasts
2 cups grated mozzarella cheese
1/4 green pepper, diced
barbecue sauce

Sprinkle chicken with salt and pepper and grill on both sides until done, brushing with barbecue sauce. Dice into small bite size pieces. Remove rind and core from pineapple and cut wedge in half, resulting in two long wedges. Stick each wedge on a skewer and grill over low heat. Cut into slices.

Warm a griddle or large nonstick skillet to medium heat. To assemble, spray one side of a tortilla with cooking spray and place down on skillet. Sprinkle with a little cheese and 1/3 of each of the chicken, green pepper and pineapple. Drizzle with a little barbeque sauce and more cheese. Place another tortilla on top and spray with cooking spray. Cook until bottom tortilla is golden brown and then flip and cook the other tortilla until golden. Remove from pan and cut into wedges.

recipe adapted from thepioneerwoman.com

Rosemary Ranch Chicken Kabobs

I just made this chicken for the first time last night and it was SO yummy! It started raining just as I was about to go out to the BBQ so I just popped them under the broiler. I halved the recipe and it made plenty for marinading two chicken breasts.

1/2 cup olive oil
1/2 cup ranch dressing
3 tablespoons Worcestershire sauce
1 tablespoon minced fresh rosemary
2 teaspoons salt
1 teaspoon lemon juice
1 teaspoon white vinegar
1/4 teaspoon ground black pepper, or to taste
1 tablespoon white sugar, or to taste (optional)
5 skinless, boneless chicken breast halves - cut into 1 inch cubes

In a medium bowl, stir together the olive oil, ranch dressing, Worcestershire sauce, rosemary, salt, lemon juice, white vinegar, pepper, and sugar. Let stand for 5 minutes. Place chicken in the bowl, and stir to coat with the marinade. Cover and refrigerate for 30 minutes.

Preheat the grill for medium-high heat. Thread chicken onto skewers and discard marinade. Lightly oil the grill grate. Grill skewers for 8 to 12 minutes, or until the chicken is no longer pink in the center, and the juices run clear.

recipe from allrecipes.com