For all marinades: Pierce chicken with a fork and place the chicken pieces in a zipper-top plastic bag. Pour in enough marinade to just cover the meat. Keep in the refrigerator while marinating. Discard any leftover marinade that has been in contact with the meat. See chicken cooking and grilling times.

Honey-Mustard Marinade (1 1/3 cups)

1/2 cup honey
1/4 cup Dijon mustard
1/4 cup lemon juice
1/4 cup soy sauce
2 garlic cloves, pressed

Combine all ingredients. Marinate ro 2 to 4 hours.

Wine Marinade

1 cup white wine
1 cup olive oil
2 cloves garlic, minced
2 teaspoons rosemary
1/4 cup chopped parsley
1/2 teaspoon ground pepper

Combine all ingredients. Marinate ro 2 to 4 hours.

Peanut Butter Marinade

1 1/2 cups peanut butter
1 1/2 cups soy sauce
1/2 cup honey
3 tablespoons lemon juice
1 1/2 tablespoons ground ginger
1 tablespoon minced garlic
1/2 teaspoon red pepper flakes

Combine all ingredients. Marinate for 6 to 8 hours. Remove excess marinade from meat before cooking.

This entry was posted on Tuesday, September 5th, 2006 at 2:54 pm and is filed under Poultry, Grilling and Outdoor Cooking, Pork, Sauces and Seasonings. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.