7-UP Chicken

ingredients:


2 cups 7-UP soda
1 cup soy sauce
1 cup oil
3/4 tsp garlic powder
3/4 tsp horseradish powder or 1/2 tsp fresh horseradish

directions:

combine ingredients in a large ziploc bag and then add meat to be marinated (i had 4 chicken breasts in the bag for mine. this recipe makes a lot, so don't be afraid to add a lot of meat). marinate meat for a total of 24 hours, but rotate meat at least once during that time. BBQ or grill until completely cooked through.

Taco Chicken

From ourbestbites.com

1 lb. chicken breasts or thighs
A couple of juicy limes
A splash of red wine vinegar
2-3 cloves garlic, pressed or coarsely chopped
1 tsp. chili powder
1/2 tsp. cumin
1/2 tsp. Kosher salt
1/2 tsp. black pepper

Juice the limes and combine with a couple splashes of red wine vinegar. Add garlic. Pour over chicken. This will not completely cover the chicken; just turn it occasionally as needed. Marinate for at least 4 hours, no longer than 8.

Heat an outdoor grill (you can also use a grill pan inside. Or your broiler in your oven.) Combine salt, chili powder, cumin, and black pepper in a small bowl. Remove chicken from marinade and rub the spices all over the chicken. Isn't raw meat disgusting-looking?

Grill about 7 minutes per side.

Remove from heat and allow to stand a few minutes so it doesn't lose its juiciness. You can either eat the chicken as it is, maybe with Mexican rice and beans, or use slice it up and use it as you would taco meat.

Cilantro Honey Lime Grilled Chicken

1 lb. boneless, skinless chickens
1/3 cup lime juice plus 1 teaspoon lime zest
4 tablespoons olive oil
4 cloves minced garlic, or 1 teaspoon garlic powder
1 chopped jalapeno or serrano pepper, optional
1 teaspoon each salt and pepper
2 tablespoons honey
1/3 cup chopped cilantro, leaves and tender stems

Rinse chicken and pat dry. In a small bowl, whisk together lime juice, zest, olive oil, garlic, jalapeno, salt and pepper and honey. Set aside two tablespoons of mixture. Pour remaining mixture into zip top bag. Add chicken and cilantro and squish bag to coat. Marinate for at least 1 hour and up to 12 hours. Grill (or broil) chicken over medium high heat, about four minutes per side. Let rest for five minutes. Drizzle with reserved marinade and serve.

Cilantro-Lime Marinated Steaks

This is from the Aug/Sept. 2005 Cooking Pleasures magazine:
Marinade:
1/2 C. chopped cilantro
1/2 C. lime juice
1/4 C. olive oil
1 Tbs. grated lime peel
1 Tbs. minced garlic
2 tsp. kosher (coarse) salt
1 tsp. ground cumin
1 tsp. dried oregano
1 tsp. freshly ground pepper

Steak:4 (6 oz.) boneless beef chuck-eye steaks (1-inch thick)

Cilantro Spread:
1 C. chopped cilantro
3 Tbs. olive oil
1 Tbs. lime juice
1 garlic clove
1 tsp. finely chopped seeded jalapeno chile
1/2 tsp. ground cumin
1/2 tsp. dried sage
1/2 tsp. kosher salt

1. Place all marinade ingredients in blender; blend until smooth. Place steaks in 1-gallon resealable plastic bag; pour in marinade. Seal bag; turn to coat steaks. Refrigerate at least 12 hours or up to 24 hours, turning occasionally.

2. When ready to grill, place all cilantro spread ingredients in food processor or blender; pulse until paste forms. Place in small bowl.

3. Heat grill. Remove steaks from marinade; discare marinade. Pat steaks dry. Place on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals; cover grill. Grill 10 to 14 minutes for medium rare, turning once. Place on platter, cover loosely with foil. Let stand 5 minutes. Spread steaks with cilantro mixture.

TERIYAKI SIRLOIN STEAK or PORK CHOPS

TERIYAKI SIRLOIN STEAK or PORK CHOPS
1/2 cup soy sauce
1/4 cup canola oil
1/4 cup brown sugar
2 tsp ground mustard
2 tsp ground ginger
1 tsp garlic powder
1- 1 1/2 lb. sirloin steak
or 6 Pork Chops

In a big zip loc bag, combine first 6 ingredients; add steak/pork chops. Seal and turn to coat. Refrigerate at least 8 hours. Grill until meat it done to your liking. Baste with marinade while cooking and then throw away what you don't use.

BBQ Chicken

Oh man, I wish I had a grill.

Quick and Easy Barbecue Sauce
1 1/2 c. ketchup
1/4 c. Worcestershire sauce
1 c. light brown sugar
1/2 c. red wine vinegar
2 1/2 Tbsp. dry mustard
2 tsp. smoked paprika (I used regular)
2 tsp. hot sauce (like Tabasco or Cholula)
2 tsp. Kosher salt
1 1/2 tsp. coarse freshly-ground black pepper
1/2 c. water

Old-Fashioned BBQ Chicken Legs
1 recipe Quick and Easy BBQ sauce (you can use regular or smoked paprika, whatever you prefer or have on hand)
2-3 pounds chicken legs, rinsed well and patted dry (I prefer boneless skinless chicken thighs). It's important to rinse them, especially if you're buying the non-frozen variety, because dark meat takes on a strong semi-fishy odor and taste when it sits in its own juices.

Now...don't be fooled by the simplicity. Quite literally, the secret is in the sauce here--you're not going to get the same results from a bottle of Kraft BBQ sauce. Something magical happens to this sauce and the dark chicken meat on the grill and it seriously tastes like something that came from a true-blue Southern BBQ restaurant.

Reserve 1 c. of sauce and marinate chicken in the remaining sauce for 8 hours or overnight. Grill over medium heat, basting with some of the reserved sauce, until it starts to blacken and internal temperature reaches 170 (about 10 minutes per side for boneless skinless thighs, give or take a little depending on their size...)Remove from heat, drizzle with remaining sauce, and cover with a loose tent of aluminum foil for about 5-10 minutes so the chicken remains juicy.

Chili Lime Chicken with Black Bean Salsa

Mix the following ingredients:
1 tsp garlic, minced
1 tsp grated lime peel
2 TBSP chili powder
1 TBSP lime juice
1 TBSP olive oil
and add to 6 chicken breasts, coating evenly.

Put the chicken on the grill over med heat for 6-8 minutes on each side.
OR preheat oven to 375 degrees, place in shallow baking dish or baking sheet and cook for about 25 minutes.

While the chicken is cooking mix the following ingredients to make the salsa:
1 cup black beans
1/4 cup red onion, chopped
1/4 cup red bell pepper, chopped
2 TBSP cilantro, chopped
1/2 tsp chili powder
1/2 tsp salt
2 TBSP lime juice
1 TBSP olive oil
1 TBSP jalapeno, chopped (if desired)

Serve the salsa over the cooked chicken.

Double or triple the batch, place in freezer bag and stick into the oven to cook later!

Potatoes O'Brien

6 or 8 potatoes - cubed - peeled or not - Red, Gold, White, or whatever kind of potato will do. (Or a combination, the more the merrier.) Frying Pan with oil & butter Chopped bell peppers - Green, Red, Yellow, Orange, or any combination crushed garlic Some onion Salt & Pepper seasonings - savory, italian seasoning, rosemary, or whatever Put potatoes, onion, & peppers in pan with oil and butter, season until it looks about right. Brown until you are happy with the texture.