Steak or Chicken marinade

  • rml 14 years ago
    For steak, our master griller sprinkles on Tony Chachere's seasoning and slaps the hunks of meat on the grill, flips them every 2 minutes..."to keep the juices flowing," then cuts large bites out of it for testing and for our dog who is a certified taste tester.
    For chicken, I usually put the skinless chicken in a plastic bag, add Italian salad dressing and leave it in the fridge for a few hours, then hubby slaps the chicken on the grill...and cooks it until the only thing left is the sizzling sound of the oil from the salad dressing.
    You have great tips. Thanks!
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  • sparow64 14 years ago said:
    We like the italian dressing for chicken marinade, too. Another great one is KC Masterpiece Garlic Herb Marinade...for some reason, the chicken is more tender and jucier with it...
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  • sparow64 14 years ago said:
    Another little trick I use with steak and pork chops, is to season them with the tenderizer, season salt, and garlic pepper (what we like), and then individually wrap them in plastic wrap, and refrigerate the night before. This makes them very, very tender. I have heard that salt added beforehand will dry it out, but, that is not the case in this instance. I can really tell the difference when I don't take time for this step. We always wish I had!!
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  • jcarl71 14 years ago said:
    I love chicken on the grill.In fact I can't remember not liking any. One of my favorite marinades was orange juice and honey with a little lemon juice.
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  • jcarl71 14 years ago said:


    There was a sauce too.I'll have to look up the details and get them back to you...
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  • rml 14 years ago said:
    Wonderful! Thank you both for the great ideas and I'll keep an eye out for the sauce.
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