One of the best parts of summer is the grill. You can really whip up delicious dinners in a matter of minutes. That is especially true if you have some great marinades in your back pocket. Marinades not only add an incredible amount of flavor but they also help tenderize the food. You can dump everything in a ziplock bag and forget about it while you tend to other things or go out to do errands. When you’re ready, just throw everything on the grill. Below I’m sharing three delicious marinades that are versatile and can be used interchangeably for veggies, meat, or chicken cuts of your choice.
Fajita Marinade
I love making fajitas. Although I usually make them in the oven, the grill flavor really kicks it all up a notch. Serve the chicken with rice or sliced and wrapped in a lightly charred tortilla.
Ingredients:
2 tablespoons olive oil
2 limes (1/2 teaspoon zest, 2 tablespoons juice)
2 teaspoons chili powder
1 teaspoon paprika
1/2 teaspoon kosher salt
1 teaspoon garlic powder
1 teaspoon cumin
1 teaspoon ground coriander
1 and 1/2 to 2 pounds chicken breasts
Directions:
1. Combine all the marinade ingredients in a bag and add the chicken. Marinate for 30 minutes.
2. Place chicken on direct heat (direct flame) and cook at medium heat for four to five minutes per side.
Balsamic Marinade
This super delicious marinade is tossed with delicious summer produce and grilled to create the perfect side dish.
Ingredients:
1/4 cup olive oil
2 tablespoons balsamic vinegar
1 tablespoon lemon juice
2 teaspoons maple syrup or honey
1/2 teaspoon dijon mustard
2 garlic cloves, minced
1/4 teaspoon salt
1 teaspoon finely chopped fresh basil (or 1/2 teaspoon dried)
1/2 teaspoon finely chopped fresh thyme (or 1/4 teaspoon dried)
1 yellow squash, sliced
1 zucchini, sliced
7-9 mini peppers
1 box baby bella mushrooms
1/2 red onion, sliced
Directions:
1. Combine all the ingredients in a bag. Marinate for at least 30 minutes and up to several hours.
2. Grill the vegetables: eight to 10 minutes for the peppers; seven minutes for the yellow squash, zucchini, and mushrooms; four minutes for the onions.
Pineapple Marinade
Salami on the grill is just one of those foods you must try! We went for a classic hasselback style with a sauce that will knock your socks off!
Ingredients:
1 cup pineapple juice
1/4 cup soy sauce
1/4 cup brown sugar
3 tablespoons apple cider vinegar
1 teaspoon minced garlic
2 tablespoons cornstarch, for thickening
1 salami
Directions:
1. Remove plastic from the salami. Place two chopsticks on both sides of the salami.
2. Cut thin slices about 1/8 inch wide. The chopsticks should stop the knife from cutting through the entire height of the salami.
3. Combine all the ingredients except for the cornstarch in a ziplock bag. Marinate for 30 minutes.
4. Remove the salami from the bag and place on a hot BBQ on indirect heat. At this point I like to add the cornstarch to the remaining marinade.
5. Let the sauce simmer, whisking occasionally until thickened. Baste the salami every 15 minutes or so, until cooked to your liking.
6. Serve with remaining sauce for dipping.
Note: When preparing this marinade for an unseasoned protein (not salami), I add 1 teaspoon salt and 1/4 teaspoon ground black pepper.
