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Recipes |
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Marinated Rosemary Lemon Chicken
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Make 4 Servings
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1/2 Cup - Lemon Juice
1/8 Cup - Olive Oil
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2 tbs - Dried Rosemary
4 - Skinless, Boneless Chicken Breasts
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1. In a large resealable plastic bag, mix the lemon juice, olive oil, and rosemary. Place the chicken and lemon slices in the bag. Seal, and shake to coat. Marinate in the refrigerator 8 hours or overnight.
2. Preheat the grill for high heat.
3. Lightly oil the grill grate. Discard marinade, and grill chicken 8 minutes per side, or until juices run clear. Don't worry about the rosemary sticking to the chicken, it tastes great when it's grilled. If you use fresh rosemary sprigs, throw the stems onto the coals - they give the chicken even more of a smoky rosemary flavor! |
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Lime Marinated Steak
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Make 4 Servings
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1/4 cups - Vegetable Oil
6 - Dried Chili Peppers, Cut Into Strips
1 cup - Coarsely Chopped Onion
1 1/2 tsp - Fresh Chopped Garlic
1/2 cup - Beef Broth
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2 tbs Fresh Lime Juice
2 tsp - Cumin Seed
1 1/2 tsp - Salt
1 tsp - Brown Sugar
4 - New York Steaks, Tenderized
2 - Limes
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| In a medium skillet over medium low heat, combine vegetable oil, chili pepper strips, chopped onion and chopped garlic and saute until onion is tender. Pour onion mixture in a blender and add beef broth, limejuice, cumin seed, salt and brown sugar. Process until blended. Place tenderized steaks in a large ziplock bag and pour half of the marinade over steaks in bag and seal. Place remaining marinade in an airtight container. Place bags with steak and container with remaining marinade in refrigerator or cooler until ready to prepare. Preheat grill to medium heat. Place steaks over grill and baste with reserved marinade. Grill to desired doneness. Before serving, brush with additional marinade and generously squeeze lime juice over cooked steaks. |
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Honey Key Lime Grilled Chicken
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Make 4 Servings
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5 tbs - Key Lime Juice
2 tbs - Honey
1 - Clove Garlic, Minced
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1/2 tsp - Lemon Pepper
4 - Skinless, Boneless Chicken Breasts
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1. In a resealable plastic bag, mix the key lime juice, honey, garlic, and lemon pepper. Place the chicken in the bag, seal, and shake to coat. Marinate in the refrigerator at least 30 minutes, turning the bag occasionally.
2. Preheat an outdoor grill for high heat.
3. Grill the marinated chicken about 8 minutes on each side, until no longer pink and juices run clear. Discard remaining marinade. |
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Grilled Tequila Chicken
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Make 4 Servings
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4 - boneless, skinless chicken breasts
1/3 C - lime juice
2 tbs - jalapeno pepper jelly
2 tbs - fresh chopped cilantro |
2 tbs - tequila
2 tbs - olive oil
1 tsp - fresh minced garlic
1/4 tsp - salt
1/4 tsp - pepper
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| Rinse chicken breasts and pat dry. Arrange chicken breasts in an 8" square baking dish and set aside. In a small bowl, combine lime juice, jalapeno pepper jelly, fresh chopped cilantro, tequila, olive oil, minced garlic, salt and pepper. Mix well and pour over chicken in baking dish. Cover baking dish and let marinate in refridgerator for 2 to 8 hours. At the tailgate, preheat grill to medium high heat. Place marinated chicken over grill and heat until chicken is cooked throughout. |
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