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This is so great because you probably already have all of these ingredients at your house already. It's a quick, easy, and tasty marinade to throw together in the morning so the chicken can soak it up all day long before dinner. The longer the chicken sits in it, the more flavorful it will be!
I made enough for two large chicken breasts, but you can always adjust the amounts if you're feeding more people. I also think apple cider vinegar would be a good substitute for the red wine vinegar.
I grilled the chicken on my grill pan for about 6 minutes per side over medium heat, but feel free to light up the charcoal or even bake the chicken in the marinade. Hope you like it!
Marinade for Grilled Chicken
1/4 cup olive oil
3 Tbsp low sodium soy sauce
2 Tbsp Worcestershire suace
2 Tbsp red wine vinegar
1 Tbsp and 1 tsp lemon juice
1 1/2 tsp dry mustard
1/4 tsp salt
3/4 tsp black pepper
1/4 tsp finely minced fresh parsley
Mix together all ingredients in a large zip-top bag. Add chicken to bag, and marinate in refrigerator for at least two hours.
We LOVED these burgers! I don't eat a lot of red meat, but I couldn't get enough of these. I think the sauce is what made them extra good. It was really spicy just to taste it on its own, but it was perfect with the burger on both sides of the bread (and as a dipping sauce for the fries).
This was a Southern Living recipe. It called for chili sauce, and I wasn't positive what that meant, so I got a jar of sweet chili sauce in the Asian foods section of the grocery store. I should also note that this is probably my first burger, ever, without cheese on it. I didn't even miss it. The recipe says you can top the burger with grilled pineapple slices and grilled red onion, and I'm sure that would be great, but both of us ate our burgers with the bread, the meat, and the sauce. Simple and delicious.
The bottom line is that we'll definitely make these again. I can't recommend them enough.
Sweet and Savory Burgers
1/4 cup soy sauce
1 Tbsp lemon juice
1/2 tsp ground ginger
1/4 tsp garlic powder
2 green onions, thinly sliced
1.5 lbs ground chuck (80/20)
1/4 cup chili sauce
1/4 cup jalapeno jelly
Hamburger buns
Combine the first five ingredients, and pour them in a shallow dish. Shape the ground chuck into five patties, and set the patties in the soy sauce mixture to marinate. Make sure both sides of the patties are dipped in the marinade. Cover and refrigerate for four hours.
Combine the chili sauce and jalapeno jelly, and set aside.
When ready, grill the burgers over medium high heat for 6-7 minutes per side, or until cooked to desired doneness. Smear pepper jelly mixture on both sides of the bun, and garnish burger with grilled pineapple and grilled red onion, if desired.
I was so excited to find this recipe for grilled pizza. We had never done anything like this before, but it turned out so good! It wasn't too hard or complicated; it just takes some careful attention at the end. We'll definitely do this again soon.
Here are some notes on the actual recipe: I'm not sure what the difference is in pizza crust yeast and regular yeast, but maybe the pizza crust yeast just works faster; I really don't know. The recipe calls for 1/3 cup of oil, but it didn't say what kind, so I just used vegetable oil. At the end, though, when it says to brush the dough with oil before putting it on the grill, I switched to olive oil for some reason; you can do whatever. The recipe also said not to load the dough up too heavily with sauce and toppings, but we still had four toppings plus cheese, and it was fine. The list of ingredients also calls for 3 cups of flour, but the first step says to mix just two cups in with other ingredients. The remaining cup is to add to it when stirring and kneading, but I never measured it out.
The recipe makes eight individual pizzas, but if you're serving big eaters, allow two pizzas per person; leftovers never hurt anyone. We could only fit two pizzas on the grill at a time, and we made four total. The rest of the dough is in the fridge for later this week.
The grill is supposed to medium-hot, but we really weren't sure how to gauge that. It took a trial run of one burned pizza, but the later ones turned out perfect. You'll see if you need to adjust the heat of the grill or the time of cooking; our pizzas did better at 2-3 minutes instead of 3-4 minutes. I'm sure you could do this on a grill pan too, especially if it's too cold to be outside.
You'll be so impressed with this! You should try it! Here are some pictures from start to finish.
Grilled Pizzas
3 cups all-purpose flour
1 envelope Fleischmann's Pizza Crust Yeast
1 Tbsp sugar
1 1/2 tsp salt
1 1/3 cups very warm water (120-130 degrees F)
1/3 cup oil
Additional flour for kneading
Additional oil for grilling
Pizza sauce
Mozzarella cheese
Other toppings as desired
Start charcoal or preheat gas grill to medium-high heat. Combine two cups of flour, undissolved yeast, sugar, and salt in a large bowl. Add water and oil, and mix until well blended, about 1 minute. Gradually add enough flour to form a soft dough. Dough should form a ball and be slightly sticky. Knead on a floured surface, adding more flour if necessary, until smooth and elastic and not sticky, about 5 minutes.
Divide dough into 8 portions. Pat or roll dough on a well-floured counter to about 8-inch circles. Brush both sides of the crust with additional oil. Using hands, lift each crust carefully and place on grill. Cook for 3-4 minutes or until bottom is slightly browned and top looks set. Using tongs, remove crust from grill, and place grilled-side-up on tray or baking sheet. Lightly add sauce and toppings to the grilled side of the crust. Carefully slide each pizza back onto the grill and cook for an additional 3-4 minutes, or until bottom of the crust is lightly browned and cheese is melted. Remove from grill and serve immediately.
...Or at least, these are as close to Andrew's ribs as we can get; he's closely guarding the recipe.
We had these last weekend to celebrate Labor Day. It was perfect for us to cook them low and slow since we were on the river for most of the afternoon. Once we got back, Biz paid close attention to these, and it really paid off. They were delicious, and you'll be shocked by how few ingredients it takes--you don't need any spices at all.
Andrew's Ribs
2 slabs of spare ribs, trimmed
1 large onion, roughly chopped
Barbecue sauce, to baste and serve
Preheat oven to 350. Place onion in the bottom of a large broiling pan. Cut the slabs into sections after 4 or 5 ribs, and pile them on top of the onion. Pour about one inch of water in the bottom of the pan. Cover the pan tightly with several layers of foil, and bake at 350 for 4-5 hours. Discard onion/water mixture.
After 5 hours, heat grill to medium-high heat (or in Biz's words, "make it pretty hot"), and grill ribs for 4 minutes per side, basting each side with barbecue sauce. Turn the ribs 4 times, basting each time. Remove and serve.
