Get the latest Marinades recipes from Group Recipes. http://www.grouprecipes.com/tag/marinades From Hollister Hill farm in Vt for this special maple marinade http://www.grouprecipes.com/103390/vermont-maple-barbecue-marinade.html Every cook needs an all-purpose marinade requiring nothing, now’t in sweat and thought, and I think I got it right with this one. Ideal for Beef, lamb, veal, pork, chicken, duck, and game http://www.grouprecipes.com/96899/all-purpose-marinade.html A piquant sauce from Puerto Rico, we found it especially tasty with pork chops or tiger prawns For true garlic lovers! Ajili-Mojili is customarily served with bread. http://www.grouprecipes.com/96894/ajili-mojili-sauce-hot-pepper-and-garlic-sauce.html Great on meaty fish and esp. very good on fresh Mahi Mahi or Ahi Tuna. Depending on your preference you can cut back on the salt Also reduce marinade ingerdients as desired since this makes over 4 cups! http://www.grouprecipes.com/95971/alfredos-bbq-fish-marinade.html Great for the summer barbecue :I altered the barbecue sauce/chicken recipe slightly from a Bon Appetit magazine article. I did not marinade or smoke the chicken but grilled parts on low heat - brushing the chicken pieces liberally as I turned them. It takes about 1 hour and 15 minutes to cook done on a low heat gas grill. Watch carefully to prevent over charring of chicken parts. http://www.grouprecipes.com/95923/root-beer-barbecued-chicken.html Probably the most famous garlic sauce of all is Aioli, the golden garlic mayonnaise of Provence. So celebrated is this versatile French sauce that certain days are set aside in many villages for feasts that last from noon until after sundown as platters of vegetables, fish, hard-cooked eggs and bread are carried in for dipping up the smooth, garlicky delight. http://www.grouprecipes.com/84293/aoli-garlic-mayonnaise.html A spicey Moroccan marinade for vegetables ( or chicken, beef, fish, ) . May taper/increase ingredients to your liking http://www.grouprecipes.com/71225/moroccan-charmoula-marinade.html This is a caribbean style rub and or marinade called " jump up' , this will make about 3 pounds of meat or poultry.......yeah!!!!! mon ! !! ........we be jammin.........put the music on bob marley "we be jammin"!!!!! song and dance to the beat while you make this and drink along..................enjoy courtesy caribbean party cook book http://www.grouprecipes.com/60639/jump-up--caribbean-style---meat-rub-and-marinade.html On the Yucatan Peninsula in Mexico cooking “Pibil Style” (Meats & Vegetables cooked in a hand dug pit.) is the traditional and preferred method of BBQ. This classic recipe is an easier variation and can be done on a grill or smoker and doesn’t require you to dig a pit in your back yard. Cuban Black Beans are the traditional side for this Chicken and Pickled Red Onions are a must. Banana leaves can be found fresh or frozen in most all Asian markets and frozen in some well stocked grocery stores. You can use foil or parchment paper if you can’t find them. Invite some friends over to help. Break out the Tiki Torches. If you can’t get to the Yucatan, bring it to your back yard. http://www.grouprecipes.com/54360/achiote-marinated-chicken-cooked-in-banana-leaves.html Great Asian salad that is low in fat http://www.grouprecipes.com/37375/applebees-low-fat-asian-chicken-salad.html