Star Chefs

By [email protected] | on June 08, 2023

Italian Chicken Marinade

1 (16 ounce) bottleItalian-style saladdressing1 tsp. garlic powder1 tsp. salt4 skinless, bonelesschicken breasthalves

Whisk salad dressing, garlic powder, and salt together in a shallow baking dish; add chicken breasts and turn to coat. Cover the dish with plastic wrap and marinate in the refrigerator, 4 hours to overnight.

Preheat an outdoor grill for high heat and lightly oil the grate.

Remove chicken from marinade and shake off excess; discard remaining marinade.

Cook chicken on the preheated grill until no longer pink in the center and the juices run clear, about 7 to 8 minutes on each side. An instant-read thermometer inserted into the center should read at least 165 degrees.

Grilled Teriyaki Shrimp and Pineapple Skewers

⅓ cup water2 Tbsp. soy sauce2 Tbsp. brown sugar1 tsp. honey1 tsp. grated freshgarlic1 tsp. grated freshginger1 pound jumbo shrimp½ fresh pineapple,cored and cut into1 1/2-inch piecesSkewers2 Tbsp. minced freshcilantro (Optional)1 Tbsp. toasted sesameseeds (Optional)

Combine water, soy sauce, brown sugar, honey, garlic, and ginger in a small saucepan and bring to a boil over medium-high heat. Reduce heat to medium-low and simmer until sauce has reduced and thickened slightly, 8 to 10 minutes.

Preheat an outdoor grill for medium-high heat and lightly oil grate. Thread shrimp and pineapple alternately onto skewers and place on a platter.

Arrange skewers on the hot grate. Grill 2 to 3 minutes per side, or until shrimp is opaque and cooked through. Turn grill to low heat and brush sauce on both sides of skewers. Transfer to a serving platter and sprinkle with cilantro and sesame seeds.

Marinated Grilled Pork Tenderloin

Marinade: ¼ cup honey¼ cup soy sauce¼ cup oyster sauce2 Tbsp. brown sugar4 tsp. minced freshginger root1 Tbsp. ketchup1 Tbsp. minced garlic1 Tbsp. chopped freshparsley¼ tsp. onion powder¼ tsp.cayenne pepper¼ tsp. ground cinnamonPork: 2 (12 ounce) porktenderloins

Make marinade: Whisk together honey, soy sauce, oyster sauce, brown sugar, ginger, ketchup, garlic, parsley, onion powder, cayenne pepper, and cinnamon in a medium bowl; pour into a resealable plastic bag. Place pork tenderloins into the bag; coat with marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for at least 1 hour or up to 24 hours. Preheat the grill for medium heat and lightly oil the grate. Remove pork tenderloins from marinade; shake off excess. Discard remaining marinade. Cook pork tenderloins on the preheated grill until no longer pink in the center, 20 to 30 minutes, turning occasionally. An instant-read thermometer inserted into the centers should read at least 145 degrees F.

Carne Asada Marinade

Marinade: ¾ cup orange juice½ cup lemon juice⅓ cup lime juice1 bunch fresh cilantro,chopped½ cup soy sauce4 cloves garlic, minced1 Tbsp. chili powder1 Tbsp. ground cumin1 Tbsp. ground paprika1 Tbsp. ground blackpepper1 tsp. finely choppedcanned chipotlepepper1 tsp. dried oregano½ cup olive oilCarne Asada: 3 pounds flank steak

Combine orange juice, lemon juice, and lime juice for marinade in a large glass or ceramic bowl. Add cilantro, soy sauce, garlic, chili powder, cumin, paprika, black pepper, chipotle pepper, and oregano; stir to combine.

Slowly whisk in olive oil until well combined. Remove 1 cup of the marinade and place in a small bowl; cover with plastic wrap and refrigerate for use after the steak is cooked.

Place steak between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. Firmly pound steak with the smooth side of a meat mallet to a thickness of 1/4 inch.

After pounding, poke steak all over with a fork. Place steak in the marinade in the large bowl, cover, and marinate in the refrigerator for 24 hours.

When ready to cook, preheat an outdoor grill for medium-high heat, and lightly oil the grate.

Remove steak from the marinade and shake off excess. Discard the remaining marinade.

Cook steak on the preheated grill to desired doneness, about 5 minutes per side for medium-rare.

Remove steak from grill and slice across the grain.

Place on a serving platter and pour the reserved, unused marinade over top. Serve immediately.

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