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

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Lauren Barron>Senior>Magazine Journalism and English>University of Georgia
 
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!

 

 

 
Chicken
1 lb. boneless chicken breast
MARINADE:
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.  
 
Pork
1-2 lb. pork tenderloin or 4 chops
MARINADE:
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.
 
Beef
Steak
MARINADE:
¼ cup olive oil – extra virgin
2 tbl. rosemary – chopped finely
Salt & pepper
 
Mix marinade ingredients together. Brush on steak before grilling.
 
Lamb
Loin or chops
MARINADE:
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!
 
Vegetarian
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
MARINADE:
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.

 

 

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