Recipe For Mesquite Marinade

MESQUITE-MARINATED SALMON TACOS

Steps:

• Cut salmon into bite-sized cubes and place in a glass or ceramic bowl. Cover with mesquite marinade and toss to coat. Cover the bowl with plastic wrap and marinate in the refrigerator for 20 to 30 minutes.
• Preheat the oven to 350 degrees F (175 degrees C).
• Heat taco shells in the preheated oven for 3 minutes.
• Meanwhile, heat oil in a large frying pan. Add onion and saute until soft, 2 to 3 minutes. Add salmon and cook until no longer pink, 3 to 5 minutes.
• Fill taco shells with salmon and top with cheese, olives, salsa, and sprouts.

MESQUITE CHICKEN MARINADE

Steps:

• Add oil, mesquite seasoning, lemon juice, salt, and water to a ziplock bag. Close the bag and shake/mix contents.
• Add chicken to bag and reseal. Allow chicken to sit in the marinade for a minimum of 30 minutes, ideally 24 hours.
• Remove chicken from marinade and cook using the desired method. We grilled ours because the smokey flavor of the grill perfectly compliments the flavors in the marinade. Make sure chicken reaches an internal temperature of 165F.

MESQUITE GRILLED CHICKEN

Steps:

• In a small bowl or pyrex measuring cup, whisk together the olive oil, vinegar, brown sugar, liquid smoke, Worcestershire sauce, garlic, lemon zest and juice, salt and pepper.
• Place the chicken in a large Ziploc bag and pour the marinade in. Seal the bag and squish the chicken and marinade around. Let it marinate in the fridge for 2 hours or up to 24 hours (the longer the better)
• Remove the chicken from the marinade and grill for 6 to 7 minutes per side or until chicken is cooked through.
• Remove from the grill and put on a plate and cover it with foil for about 5 to 6 minutes.
• Slice it up and enjoy it.

MESQUITE GRILLED CHICKEN MARINADE

Steps:

• In a small bowl, whisk together the olive oil, apple cider vinegar, brown sugar, salt, pepper, garlic powder, liquid smoke, and Worcestershire sauce.
• Place chicken in a large Ziploc bag. Pour marinade over the top of chicken. Seal and marinade a minimum 2 hours or overnight.
• Once done marinating, grill the chicken until cooked, flipping halfway through. (Be careful. Since there is quite a bit of sugar in the marinade, watch closely so the chicken does not burn.)

MESQUITE CHICKEN BRINE

Steps:

• Pour water into a large brining container. Add sugar and salt; stir until dissolved. Mix in the marinade until brine is combined.

MESQUITE SEASONING (SMALL BATCH)

Steps:

• Mix all ingredients in a large bowl. Spice mixture will keep 2-3 months in an air tight container in the pantry.

COPYCAT MESQUITE GRILL SEASONING

Steps:

• Combine all ingredients in a coffee grinder, and grind until no large chunks remain. Transfer to an airtight container for storage.

SMOKY MESQUITE MARINADE

Steps:

• Combine the olive oil, rice wine vinegar, red wine, garlic , lemon juice, sugar, salt, and pepper.
• Heat one side of the barbecue grill and place a chunk of soaked mesquite wood directly on hot coals (or lava rocks when using a gas grill). Adjust the heat to keep the wood from flaming. You want ​to smoke it and not fire.
• Place the marinade in an open pot on the opposite side of the grill and close the lid of the grill. Let it smoke for 20 to 25 minutes. The smoke will flavor the marinade.
• Remove the pot and add additional red wine to replace the liquid lost by evaporation.
• Cool it to room temperature, then refrigerate if not using immediately. Be sure to keep it in a tightly closed container to keep the delicious smoke in the marinade and not flavoring everything else in your refrigerator.

MESQUITE MARINADE

Steps:

• Whisk together the ketchup, pineapple juice, cider vinegar, liquid smoke, onion powder, cumin crushed red pepper, oregano and garlic in a shallow baking dish. Put a layer of honey on both sides of the steaks and place the steaks in the marinade, tossing to cover both sides. Leave for 2 to 4 hours. Remove the steaks from the marinade and pat dry. Sprinkle with salt and pepper and grill to desired doneness.