On the Border Fajita Chicken Marinade

On the Border Fajita Chicken Marinade

Ingredients

• Marinade
• ¼ cup fresh lime juice
• 1/3 cup water
• 2 tablespoons vegetable oil
• 1 large clove garlic, pressed
• 3 teaspoons vinegar
• 2 teaspoons soy sauce
• ½ teaspoon liquid smoke
• 1 teaspoon salt
• ½ teaspoon chili powder
• ½ teaspoon cayenne pepper
• ¼ teaspoon ground black pepper
• Dash onion powder
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• 2 boneless, skinless chicken breast halves or 1 pound top sirloin or a combination of 1 chicken breast half and ½ pound sirloin
• 1 Spanish onion, sliced
• 1 tablespoon vegetable oil
• 1 teaspoon soy sauce
• 2 tablespoons water
• ½ teaspoon lime juice
• Dash ground black pepper
• Dash salt

Directions

1. Combine all of the ingredients for the marinade in a small bowl.
2. Soak your choice of meat in the marinade for at least 2 hours.
3. When the meat has marinated, preheat your barbecue or stove top grill to high.
4. Preheat a skillet over medium high heat. Saute the onion slices in the oil for 5 minutes.
5. Combine the soy sauce, water, and lime juice in a small bowl and pour it over the onions. Add the black pepper and continue to saute until the onions are translucent and dark on the edges (4 to 5 more minutes). Salt to taste.
6. While the onions are sautéing, grill the meat for 4 to 5 minutes per side or until done.
7. While the meat and onions are cooking, heat up another skillet (cast iron if you have one) over high heat. This will be your sizzling serving pan.
8. When the meat is done remove it from the grill and slice it into thin strips.
9. Remove the extra pan from the heat and dump the onions and any liquid into it If you’ve made it hot enough the onions should sizzle.Add the meat to the pan and serve immediately with pico de gallo, Cheddar cheese, guacamole, and sour cream arranged on a separate plate on a bed of shredded lettuce. Steam the tortillas in a moist towel in the microwave for 30 seconds and serve on the side. Serve salsa also, if desired.

Savory Grilled Chicken Marinade

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• Savory Grilled Chicken Marinade
• 3-4 lbs chicken pieces
• 1 (16 ounce) bottle low-fat Italian salad dressing
• 1/3 cup lemon juice
• 1/3 cup honey
• 1/4 cup Worcestershire sauce
• 2 teaspoons paprika
• 1/2 teaspoon garlic powder

Directions:

1. 1. Place chicken in a large glass baking dish.
2. 2. In a bowl stir together rest of ingredients until well blended.
3. 3. Reserve 1/2 cup of marinade for basting chicken during cooking.
4. 4. Pour remaining marinade over chicken.
5. 5. Cover & refrigerate at least 1 hour (longer is better).
6. 6. Remove chicken from marinade.
7. 7. Discard marinade.
8. 8. Grill turning & basting occasionally with reserved marinade.
9. 9. Cook about 40-50 minutes or until juices run clear.

Read more: http://www.food.com/recipe/savory-grilled-chicken-212654#ixzz1U2jAQ2hH

Qdoba's Marinade

Qdoba's Marinade

Fresh orange juice (1 whole orange)
Fresh lime juice (1 whole lime)
Vinegar 1-2tbsp
Cumin 1-2tsp
fresh cilantro (chopped up)
fresh garlic 4 to 6 cloves chopped
oregano 1tsp
fresh ground pepper 1tsp
chili powder (couple of dashes)
can of chipotle peppers in adobo sauce (like a tomato paste) -- this stuff is pretty hot-- I recommend squeezing all of the tomato stuff out of the can and adding one or two of the peppers. **

Mix everything up good in a food processor or similar and soak your chicken for several hours. Wipe off the excess and BBQ or George foreman for best results. If you try to cook indoors, expect a bit of smoke.

**Can substitute the can of chipotles in adobo for some hot salsa mixed with Goya's adobo seasoning + cumin.

Honey Grilled Chicken Breasts Marinade

Honey Grilled Chicken Breasts Marinade

INGREDIENTS:

1/4 cup orange juice
3 tablespoons honey
2 tablespoons lemon juice
2 tablespoons soy sauce
1 tablespoon peeled, minced fresh Ginger
1 tablespoon bottled Garlic
Salt and coarse ground Black Pepper, to taste
6 boneless, skinless chicken breast halves

PREPARATION:

Combine all marinade ingredients in a large bowl. Add chicken breasts you have poked full of holes with a fork. Turn meat over and over in marinade to coat well. Transfer meat and marinade to a plastic zip-loc bag. Seal and make sure chicken is laying flat in bag with marinade over it. Marinade at least 4 hours in refrigerate, turning several times. Bring to room temperature before grilling. 

Grill the breasts over hot coals, 3" from the heat source, for 4 to 5 minutes per side or until meat thermometer reaches 160 degrees and juices run clear. Remove to platter and let stand 5 minutes before serving.

Grilled Honey Cashew Chicken Recipe

Grilled Honey Cashew Chicken Recipe

INGREDIENTS:

1/2 cup honey
1/4 cup soy sauce, low sodium
1 tablespoon peanut oil -- or toasted sesame oil
1 tablespoon fresh ginger, minced
1/4 cup dry sherry
8 medium boneless skinless chicken breast halves
2 tablespoons honeyed cashews -- finely chopped

PREPARATION:

Combine soy, oil, ginger, and sherry. Marinate chicken for 2-4 hours.

Heat a gas grill on high for 10-15 minutes. Sear the chicken, reduce heat and cook breasts about 12 minutes more or until internal temperature is 160 degrees. For boneless thighs grill for 25 minutes total time.

If using a disposable grill liner, leave the grill on high and cook for a total of 12-15 minutes or until the internal temperature is about 160 degrees.

Sprinkle the chicken with the honeyed cashews just before serving.

Hibachi "Orange" Sauce

Japanese Steakhouse White Sauce - Chuck's Easy Recipe

1-1/4 cup	Hellmann's mayonnaise *
1/4 cup	water
1 tsp	tomato paste
1 tblsp	melted butter
1/2 tsp	garlic powder
1 tsp	sugar
1/4 tsp	paprika
dash	cayenne pepper

Using a fork or a whisk, blend all ingredients together thoroughly until well mixed and the sauce is smooth. Refrigerate overnight to allow flavors to blend. Bring to room temperature before serving.

The sauce will NOT taste right if you don't let it sit overnight. And please don't try to substitute ketchup for the tomato paste! The water is needed to bring this to the right consistency.

I don't know how long this keeps in the refrigerator; I've kept it 7-10 days, but I always wind up eating it all before 10 days so after that - anyone's guess.

* Hellmann's is called "Best Foods" west of the Rockie Mountains. Use other mayos at your peril - many cheap brands make the sauce taste too much like mayo.


Japanese Steakhouse White Sauce - "From Scratch" Blender Recipe

3/4 cup	soybean oil
1	egg
1/2 teaspoon	dry mustard powder
1/2 teaspoon	salt
2 teaspoon	sugar
dash	cayenne pepper
1-1/2 tablespoons	white vinegar
dash	cayenne pepper
1-1/2 teaspoons	tomato paste
1 tablespoon	melted butter
1/2 teaspoon	garlic powder
1/4 teaspoon	paprika
1/4 cup	water

Set up blender. Put 1/4 cup (only) of the oil along with the egg, vinegar, mustard powder, salt, cayenne and 1 teaspoon of the sugar in the blender and place the lid on the blender. Turn it on and let everything mix well for about 5-10 seconds. Turn off the blender.

Open the pouring hole in the blender lid or take off the small removable center piece. Turn the blender back on, and very slowly drizzle the remaining 1/2 cup oil through the hole into the mixture while it is blending. It should take 30 seconds or so - if not, you are pouring too fast!

** If you add the oil too fast, it will not emulsify (come together) properly, and will not be the consistency of mayo - it will be more like white oil and you will need to throw it away! **

Once the mixture has emulsified, turn off the blender. Empty the contents into a mixing bowl. Using a fork or a whisk, mix in the remaining 1 teaspoon sugar along with the tomato paste, melted butter, garlic powder and paprika. Mix throughly until the sauce is smooth. If it is too thick, add some of the water (up to 1/4 cup) to get it to the desired consistency. Refrigerate overnight to allow flavors to blend. Bring to room temperature before serving.

The sauce will NOT taste right if you don't let it sit overnight. And please don't try to substitute ketchup for the tomato paste!