Master of the Marinade: CM Gives You the Recipes You Need to Tame Your Grill

 

Summer is the perfect time of year to kick back by the pool and grill out with your friends. But sometimes hotdogs and hamburgers can get a little boring. Don Law, a chef at the award-winning dining halls at the University of Georgia, offers some tasty marinade recipes that are sure to spice up your summer even more!

1 lb. boneless chicken breast

2 tbl. Sesame oil

2 clove garlic – minced

2 tsp. Coriander – ground

2 small hot pepper – minced

½ tbl. fish sauce

1 tsp. sugar

 

Mix all marinade ingredients together and marinade boneless breast 4-6 hours at room temperature or overnight in the refrigerator, then grill.  

 

1-2 lb. pork tenderloin or 4 chops

1/3 cup soy

2 cloves garlic – minced

4 tsp. sugar

2 tsp. cracked pepper

½ tsp. salt

 

Mix all marinade ingredients together and marinade tenderloin or chops 4-6 hours at room temperature or overnight in the refrigerator, then grill.

 

Steak

¼ cup olive oil – extra virgin

2 tbl. rosemary – chopped finely

Salt & pepper

 

Mix marinade ingredients together. Brush on steak before grilling.

 

Loin or chops

6 tbl. extra virgin olive oil

4 tbl. cracked pepper

4 clove garlic – crushed

½ tsp. cumin – ground

½ cup fresh thyme sprigs

 

Mix ingredients and marinade chops or loin overnight in plastic bag or glass dish. Grill to desired degree of doneness.

 

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For those of you preferring a non-meat marinade recipe, Cooks.com offers a wide selection of vegetarian and vegan recipes to choose from. Below is a recipe for vegetarian kabobs. Watch out, those non-vegans might try to steal this one!

 

2 sm. red potatoes

1 red pepper (seeds and ribs removed)

1 yellow pepper (seeds and ribs removed)

2 sm. zucchini

2 sm. onions, peeled

2 tbl. grainy mustard

1 tbl. fresh rosemary

2 shallots, peeled and chopped

½ cup white wine vinegar

3 cloves garlic, chopped

¼ tsp. black pepper

 

Cut vegetables into chunks. Mix marinade ingredients and marinade vegetables 4-6 hours at room temperature. Thread onto skewers and grill approximately 5 minutes, basting with marinade and turning often. Spoon leftover marinade onto kabobs as a sauce.