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    Recipes — grilled

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    The Best Chicken Marinade Recipe

    Look no further for the Best Chicken Marinade recipe ever! This easy chicken marinade recipe is going to quickly become your favorite go-to marinade! This marinade produces so much flavor and keeps the chicken incredibly moist and outrageously delicious - try it today!

    Prep Time

        •    Prep time: 45 minutes
        •    Cook time: 10 minutes
        •    Yield: Serves 6

    Ingredients

        •  1/2 cup extra virgin olive oil
        • 
    1/2 cup balsamic vinegar or other vinegar
        • 
    1/4 cup soy sauce
        • 
    1/4 cup Worcestershire sauce
        • 
    1/8 cup lemon juice
        • 
    3/4 cup brown sugar
        • 
    2 tsp dried rosemary
        • 
    2 tbsp Dijon or Spicy Brown mustard
        • 
    2 tsp salt
        • 
    1 tsp ground black pepper
        • 
    2 tsp garlic powder
        • 
    6 chicken breasts or 3.5 lb chicken

    Method

    1. Combine all ingredients, except for chicken, in a large Pyrex measuring cup or mixing bowl and whisk together.
    2. Remove a half a cup of marinade and reserve for basting the chicken later.
    3. Place chicken in a large, ziploc bag and pour marinade over the top. Close securely.
    4. Marinate for at least 4 hours and up to 24 hours.

    To Grill

    1. Preheat grill to medium high heat and lightly oil the grates.
    2. Remove the chicken from the marinade, letting the excess drip off.
    3. Grill chicken for 5 to 6 minutes on each side or until cooked through.
    4. Baste the chicken occasionally with the reserved marinade.
    5. Remove chicken from grill and tent with foil. Let chicken rest for at least 5 minutes before serving

    Optional: If you bring the reserved marinade up to a boil, let simmer until slightly reduced, it makes a wonderful sauce to go on top of the chicken.

    Recipe Notes: I've marinated my chicken for as few as 30 minutes and the chicken was still phenomenal. Basically, the longer you have to marinate the better but don't worry if you don't have a lot of time.



    This great family recipe was tested by a customer of ours Caroline who says it was amazing and is by far the best marinade she has ever had. To review this amazing recipe goes to Momontimeout at https://www.momontimeout.com/the-best-chicken-marinade-recipe/

    Moroccan Grilled Lamb Chops

    Prep Time

        •    Prep and cook time: 6 hours 40 minutes
        •    Yield: Serves 6

    Ingredients

        •    6 large garlic cloves
        •    1/3 cup julienned fresh mint leaves

        •    1 1/2 tablespoons ground turmeric
        •    1 tablespoon whole coriander seeds
        •    1 tablespoon ground cumin
        •    1 tablespoon grated lemon zest (2 lemons)
        •    Kosher salt
        •    5 tablespoons good olive oil, plus extra for the grill
        •    3 racks of lamb (6 to 7 ribs each), cut into chops
        •    1 1/2 cups plain whole-milk Greek yogurt (12 ounces)
        •    1 1/2 teaspoons Sriracha
        •    3 tablespoons freshly squeezed lemon juice

    Couscous with Pine Nuts and Mint:

        •    2 tablespoons good olive oil
        •    1 tablespoon unsalted butter
        •    1 cup chopped yellow onion
        •    3 cups chicken stock, preferably homemade
        •    1 1/2 cups couscous
        •    Kosher salt and freshly ground black pepper
        •    1/2 cup julienned fresh mint leaves, loosely packed
        •    1/3 cup pine nuts, toasted

    Method

    1. Place the garlic, mint, turmeric, coriander, cumin, lemon zest, and 2 1/2 teaspoons salt in the bowl of a food processor fitted with the steel blade and process until finely ground. Add the olive oil and pulse to combine.
    2. Place the chops in one or two non-metal dishes large enough to hold them in one layer. Spread the garlic and herb mixture evenly on both sides. In a small bowl, whisk together the yogurt, Sriracha, and lemon juice, and spread it evenly on the lamb chops. Cover, refrigerate, and allow to marinate for 6 to 24 hours.
    3. Prepare a charcoal grill with hot coals and oil the cooking grate. Sprinkle the lamb with salt and grill 5 to 6 inches above the coals, first with the yogurt side up (marinade and all) for 4 to 5 minutes, then turn and grill for 3 to 4 minutes, until medium rare. Transfer to a clean plate, cover the plate tightly with aluminum foil, and allow to rest for 10 minutes. Sprinkle with salt and serve hot with the couscous.

    Couscous with Pine Nuts and Mint:

    Heat the oil and butter in a large saucepan over medium heat. Add the onion and cook over medium-low heat for 6 to 8 minutes, stirring occasionally, until tender but not browned. Add the stock and bring to a boil. Stir in the couscous, 1 teaspoon salt, and 1/2 teaspoon pepper and remove from the heat. Cover the pot tightly and allow the couscous to steam for 10 minutes. Fluff the couscous with a fork and stir in the mint and pine nuts. Taste for seasonings and add about 1 teaspoon salt, depending on the saltiness of the stock, and 1/2 teaspoon pepper. Serve hot.



    This great family recipe is thanks to Food network at https://www.foodnetwork.com/recipes/ina-garten/moroccan-grilled-lamb-chops-3532353

    Grilled Lamb Chops with Giant White Beans

    Today's cook book recipe - Grilled Lamb Chops with Giant White Beans. Soaking the chops in a bath of wine, garlic, lemon zest, and fresh thyme imparts incredible flavor and a lovely, deep purple hue. Finished on the grill and topped with rosemary-infused white beans, this dish would pair perfectly with any spicy, easy drinking red.

    Prep Time

        •    Prep time: 25 minutes, plus marinating time
        •    Cook time: 1 hour and 35 minutes
        •    Yield: Serves 4-6

    Ingredients

    For the Lamb:

        •    One 1½-pound rack of lamb, cut into 8 chops
        •    Kosher salt and freshly ground black pepper, to taste
        •    1½ cups dry red wine (such as Merlot)
        •    2 tablespoons fresh lemon juice
        •    1 tablespoon chopped fresh rosemary leaves
        •    1 teaspoon lemon zest
        •    3 garlic cloves, minced
        •    2 fresh thyme sprigs
        •    1 small yellow onion, thinly sliced
        •    1 bay leaf, crushed

    For the White Beans:

        •    2 cups dried giant Peruvian white beans
        •    2 cups extra-virgin olive oil
        •    2 garlic cloves, smashed
        •    2 rosemary sprigs
        •    Kosher salt and freshly ground black pepper, to taste

    Method

    1. Prepare the lamb: Lay the lamb chops out on a cutting board and season both sides with salt and pepper. Transfer to a bowl with the remaining lamb ingredients, stirring to incorporate the marinade ingredients. Marinate in the refrigerator for 2 hours, stirring halfway through.
    2. Meanwhile, make the beans: Preheat the oven to 200º. In a medium saucepan, add the beans with enough water to cover by 2 inches. Bring to a boil over medium heat and cook until tender, 45 to 55 minutes.
    3. Strain the beans and transfer to an 8-inch baking dish. Add the rest of the bean ingredients, cover with foil and bake for 45 minutes to let the oil and aromatics infuse with the beans. Keep warm until ready to serve.
    4. Light a grill. Remove the chops from the marinade and pat dry with paper towels. Season with salt and pepper. Grill until lightly charred and medium rare (internal temperature of 120º), 2 to 3 minutes per side.
    5. Using a slotted spoon, divide the beans between plates. Drizzle some of the infused oil from the pan over the beans. Divide the grilled chops over the beans and serve.



    This great family recipe is thanks to Tasting Table at https://www.tastingtable.com/cook/recipes/grilled-lamb-chops-recipe-tony-mantuano-spiaggia?utm_medium=email&utm_source=TT&utm_campaign=Daily&utm_content=Editorial

    Maple Onion Glazed Beef Tenderloin

    Chef Thomas Horner marinates and bastes grassfed Aussie beef with a maple-onion glaze. The sugars caramelize to make a flavorful crust while the meat grills. Serve this with oil-roasted potatoes on the side.

    Prep Time

        •    Prep time: 10 minutes
        •    Cook time: 20 minutes
        •    Yield: Serves 8

    Ingredients

        •    Portion size: 6 to 8 oz. beef
        •    Alternate cuts: Strip steak

    Fillet Steak:

        •    1 Australian grassfed beef tenderloin
        •    1 bunch fresh thyme leaves, chopped
        •    1 bunch fresh basil leaves, chopped
        •    1 large sweet onion, finely chopped
        •    ½ cup olive oil
        •    ¼ cup maple syrup
        •    Salt and pepper to taste

    Method

    In a large bowl or zip-lock bag, blend the thyme, basil, onion, maple syrup and olive oil; season with salt and pepper. Remove half to a smaller bowl. Add the tenderloin to the remaining half of the mixture and marinate it for 30 minutes. Preheat a grill to MEDIUM heat. Grill the tenderloin, basting it with the reserved onion mixture, for 25 to 30 minutes, turning it 4 or 5 times. Remove the tenderloin from the grill to rest for 10 minutes before carving it into slices.



    This great family recipe is thanks to True Aussie Beef and Lamb at https://www.trueaussiebeefandlamb.com/recipes-usa/consumer-recipes/beef/maple-onion-glazed-grassfed-beef-tenderloin/

    Grilled Bruschetta Chicken

    The least basic grilled chicken has ever looked.

    Prep Time

        •    Prep time: 20 minutes
        •    Cook time: 30 minutes
        •    Yield: Serves 4

    Ingredients

        •    4 tbsp. extra-virgin olive oil
        •    Juice of 1 lemon, divided
        •    kosher salt
        •    Freshly ground black pepper
        •    1 tsp. Italian seasoning
        •    4 boneless skinless chicken breasts, pounded to even thickness
        •    3 roma tomatoes, diced
        •    4 slices provolone

    Method

    1. In a small bowl, combine oil, half the lemon juice, 1 teaspoon salt, 1/4 teaspoon pepper, and Italian seasoning and whisk to combine. Transfer to a large re-sealable bag along with chicken; seal and chill, 30 minutes.
    2. Transfer chicken to a preheated grill and discard excess marinade. Grill chicken over medium-high heat until cooked through, 5 to 7 minutes per side.
    3. Meanwhile, combine tomatoes and remaining lemon juice and season with salt and pepper. While chicken is still on grill, top each breast with 1 slice provolone and cover grill until cheese is melted, 2 to 3 minutes. Top chicken with tomato mixture and serve.



    This great family recipe is thanks to Delish at http://www.delish.com/cooking/recipe-ideas/recipes/a53594/grilled-bruschetta-chicken-recipe/