Favorite marinades for grilled chicken

Check out the recipe on pinterest for the "fireman's chicken BBQ"

This is very close to the marinade that I make for both chicken and steak tips. I add crushed garlic. Sometimes I will add pineapple to the recipe.

Hawaiian Grilled Teriyaki Chicken

Prep Time15 minutes
Cook Time20 minutes
Marinate4 hours
Total Time4 hours 35 minutes
Servings5

Ingredients
1 1/2 lbs chicken thighs boneless, skinless
1 cup soy sauce
1 cup brown sugar packed
1 cup pinapple juice
4 cloves garlic chopped
1 tbsp ginger fresh, minced

Instructions
Place chicken thighs in a bowl or gallon-sized Ziploc bag, set aside.

Combine remaining ingredients in medium-sized mixing bowl and mix until sugar dissolves.

Pour marinade over chicken, press air out of bag, and seal tightly (or cover the bowl and make it as air-tight as possible).

Refrigerate overnight (or at least 4 hours). Remove chicken from bag and set aside. Do NOT discard marinade.

In a medium saucepan, bring marinade to a simmer and simmer for 5-10 minutes.

Place chicken on grill and brush some of the hot marinade over the top (do not place brush back in marinade after brushing the chicken).

Continue to grill chicken until done (165 degrees internal temp)

Use cooked marinade as dipping sauce or drizzle over chicken /steak tips.

Serve over rice.
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This is also great served with kimchee and rice and Nori.

BBQ Short Ribs

Looking for a delicious barbecue beef short ribs recipe? Fire up your grill because these Korean-style marinated bbq ribs will stimulate and please your taste buds!

Prep Time
10 mins

Cook Time
20 mins

Marinating Time
12 hrs

Total Time
12 hrs 30 mins


Ingredients

2 lb bone-in beef short ribs

Marinade:
½ cup soy sauce
½ cup mirin
3 Tbsp brown sugar, (packed)
2 Tbsp gochujang (Korean chili paste)
4 cloves garlic, (minced or garlic-pressed)
1 Tbsp sesame oil (roasted)
½ Tbsp toasted white sesame seeds
1 green onion/scallion, (finely chopped)


Instructions

Gather all the ingredients.

Soak the short ribs in cold water for 30 minutes to get rid of the blood, changing the water a few times. Pat the meat dry with paper towels.

In a medium bowl, whisk all the marinade ingredients together.

Cover and refrigerate for at least 4 hours or up to overnight, turning the ribs a few times while marinating.

Prepare charcoal or preheat a gas grill to 450°F (230°C). Clean and lightly oil the grill grate. For the best flavor, I recommend using charcoal instead of the gas grill. When you add charcoal to the grill, pile the charcoal to one side.We will use both indirect and direct grilling for short ribs.

Remove the short ribs from the marinade and let any excess drip off; discard the marinade. Grill the short ribs directly over charcoal until nicely seared, flipping once to sear the other side. After searing, move short rib to the grill surface not directly over the charcoal to keep grilling (about 5-6 minutes total). Transfer to a serving platter.

To Store

You can keep the leftovers in an airtight container and store in the refrigerator for 3-4 days and in the freezer for a month.

Our favorite for chicken breasts is 1/3 cup each olive oil, balsamic vinegar and soy sauce, plus 2 cloves of garlic and several dashes of Franks. My kid who swears that he doesn't like white meat even loves this.