Marinade By Tiffany Recipes

MARINADE BY TIFFANY

Marinade by Tiffany image

This is a tangy, flavorful marinade great for all meats! Marinate up to 2 pounds of beef or pork for a minimum of 3 hours or up to overnight.

Provided by LadyBeedough

Categories Marinades

Time 15m

Yield 8

Number Of Ingredients 7

Ingredients

¼ cup bourbon whiskey (such as Jim Beam®)
¼ cup olive oil
¼ cup garlic wine vinegar
1 tablespoon dried parsley
1 teaspoon dried sage
1 teaspoon dried rosemary
1 teaspoon dried thyme

Steps:

Whisk bourbon, olive oil, vinegar, parsley, sage, rosemary, and thyme together in a bowl until smooth.

Nutrition Facts : Calories 80 calories, Carbohydrate 0.4 g, Fat 6.8 g, Fiber 0.2 g, Protein 0.1 g, SaturatedFat 0.9 g, Sodium 1.2 mg

MARINATED CHICKEN

Marinated Chicken image

I set out to create the ultimate all-purpose marinade, and after spending many hours in the laboratory, I developed the perfect formula for balanced flavor. Fellow food lovers, I give you S.A.S.H.A. It stands for Salt, Acid, Savory, Heat, and Allium. All you need to do is combine ingredients that represent those flavor elements and you have yourself a fantastic marinade. I love using soy and/or fish sauce as my salty elements because they provide the perfect level of salt and savoriness and pack in the flavor. This marinade is perfect for all proteins: beef, poultry, pork and fish!

Provided by Jeff Mauro, host of Sandwich King

Categories main-dish

Time 2h30m

Yield 4 servings

Number Of Ingredients 11

Ingredients

4 medium (4- to 6-ounce) skinless, boneless chicken breasts
2 tablespoons dark brown sugar
1/4 cup fish sauce
1/4 cup soy sauce
2 tablespoons fresh lime juice
2 tablespoons canola oil, plus more for brushing
1 tablespoon hot chile-garlic paste
4 scallions, thinly sliced, greens and whites kept separate
1 teaspoon sesame oil
One 1-inch piece ginger, grated
1 tablespoon toasted sesame seeds

Steps:

Butterfly the chicken breasts using a sharp knife, then lightly pound to an even thickness.
In a large glass bowl, whisk together the brown sugar, fish sauce, soy sauce, lime juice, canola oil, chile-garlic paste, scallion whites, sesame oil and ginger until combined. Add the chicken and turn to coat in the marinade. Cover and let marinade in the refrigerator for at least 2 or up to 4 hours.
Preheat a grill or grill pan over medium-high heat until hot.
Remove the chicken from the marinade and transfer to a paper-towel-lined baking sheet. Use paper towels to dab off some of the marinade.
Brush the grill with canola oil, then grill the chicken until fully cooked, 3 to 5 minutes per side. Transfer the chicken to a platter and garnish with the scallion greens and sesame seeds. Serve.

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