marinade_grillen

7 Top-Rated Grilled Shrimp Recipes

So easy and tasty, these top-rated grilled shrimp recipes offer jumbo flavor.

1) Grilled Marinated Shrimp

"This was the best shrimp EVER! Can't wait to make it again! Two thumbs up!" -- DDCATS

Photo by jrbaker

2) Spicy Coconut and Lime Grilled Shrimp

"This is a fantastic (and fantastically easy) recipe. The only thing I changed was to set aside a few tablespoons of the marinade to brush on while grilling." -- RushedCook

Photo by Allrecipes

3) Marinated Grilled Shrimp

"This recipe is AWESOME! Made these for a 4th of July party and they literally flew off the table." -- Crystal S

Photo by Allrecipes

4) Basil Shrimp

"Best grilled shrimp recipe I've had, everyone loved it." -- LYNNNNC

Photo by Allrecipes

5) Margarita Grilled Shrimp

"This recipe is absolutely fabulous! This tastes like something that you would order at a nice restaurant. It will not disappoint!" -- smileygal75

Photo by Meredith

6) Grilled Shrimp Scampi

"A definite favorite! The marinade is so easy to prepare and can be done ahead of time." -- Donna Jean

7) Thai Spiced Barbecue Shrimp

"Yummy! My husband, and all the rest of the guests, loved these shrimp! Wouldn't change a thing in the recipe--thanks!" -- ang

Photo by Meredith

See our collection of Grilled Shrimp Recipes. And don't miss our Essential Tips For Grilling Seafood.

Get more cooking tips and awesome food finds.

About Carl Hanson

Carl will eat that. Share with him @CarlNo9 on Twitter.

How to Marinate Chicken

Marinating chicken infuses it with flavor and keeps it moist while you cook it. To marinate chicken, you'll need to make a marinade using oil, vinegar or another acidic ingredient, and plenty of seasonings; then, combine the marinade with the chicken for four hours to overnight (keeping it chilled) before cooking it. While there are many great marinades for chicken, some popular options include mustard-based, Italian-style, Chinese-style, and spicy chipotle.

Ingredients Edit

Steps Edit

Part One of Three:

Making the Marinade Edit

Part Two of Three:

Marinating the Chicken Edit

Part Three of Three:

Cooking Marinated Chicken Edit

Community Q&A

• You don't need to poke holes in it. For chicken breasts, two hours will do. You can cut it into smaller pieces if you wish. Otherwise, put all the seasonings in a thick bottom pan, mix them with water, place the breasts in it, and steam it for ten minutes. After that, turn the grill on high and cook the chicken.

• No - the marinade has juices from the raw chicken in it, so you would essentially be eating raw chicken.

• To give the chicken extra flavor and juiciness. The chicken you're pouring it over is raw, too. It's all going to be baked, so that's a non-issue.

• Yes, as mentioned above, you can leave it longer than 4 hours. Marinating the chicken for more than 3 days is a bit overkill, the flavors won't be stronger past that point - all the sauce would be spread evenly inside the chicken.

• It's up to you. Leaving the marinade on will give the chicken extra flavor. In fact, you could pour the excess marinade over the chicken before cooking it for additional flavor.

• You certainly can, it'll still taste fantastic.

• Yes, but you'll lose a lot of flavor. The water will pull the marinade out of the chicken and dilute it, defeating the purpose of marinating it in the first place.

• There is risk of burning it, but it's not as noticeable as frying garlic by itself.

• There is no reason to thicken the marinade before the marinating process, if anything it prevents the chicken from absorbing as much flavor. If you want to thicken the marinade after the chicken is done marinating in it and turn it into a sauce, that's fine as long as you cook everything thoroughly.

Things You'll Need Edit

Related wikiHows Edit

Make Chicken Marinade

Make Chicken Gravy

Fry Chicken Wings

Make Seasoned Roasted Chicken

Tell if Chicken Is Bad

Bake Boneless Skinless Chicken

Make Chicken Stir Fry

Made Recently

Upload a picture for other readers to see.

About This Article

wikiHow has a test kitchen where we test recipes ourselves. We made this one and it was delicious.

Brandi is natural born food lover of anything from gourmet cheeses and wine down to plain baked breads. When not in the kitchen cooking, she loves to be outdoors, especially near the ocean. She puts her focus mainly on healthy organic ea.

Perfect chicken marinades to make your next BBQ taste even better

Zesty honey lime marinade recipe

Yields 4 servings

Ingredients:

• 4 limes, zested and juiced
• 1/3 cup peanut oil or canola oil
• 2 tablespoons soy sauce
• 1/4 cup honey
• 1/2 teaspoon crushed red pepper flakes
• 3 cloves garlic, very finely minced
• Salt and pepper to taste
• 4 chicken breasts

Directions:

1. In a bowl mix the lime juice and zest, oil, soy sauce, honey, pepper, garlic and season with salt and pepper. Mix well.
2. Add the chicken breasts to a large zip-closed bag and pour the marinade over top. Close the top and toss the chicken. Marinate overnight or until ready to grill.

Simple balsamic marinade recipe

Yields 4 servings

Ingredients:

• 1/2 cup balsamic vinegar
• 1/4 cup extra-virgin olive oil
• 1/4 cup honey
• 1/4 cup light brown sugar, packed
• 1/4 cup low-sodium soy sauce
• 3 - 4 garlic cloves, finely minced
• 1 teaspoon garlic powder
• Salt and pepper to taste
• 4 chicken breasts

Directions:

1. In a bowl, mix the balsamic vinegar, olive oil, honey, brown sugar, soy sauce, garlic, onion powder and season with salt and pepper.
2. Add the chicken breasts to a large zip-closed bag and pour the marinade over top. Close the top and toss the chicken. Marinate overnight or until ready to grill.

Next: More delicious chicken marinade recipes

SheKnows Media ‐ Food

SheKnows Eats

You've got meal! Get daily recipe inspiration.

The menu button now contains all of the sections of our site.

And you'll see personalized content just for you whenever you click the My Feed .

7 Mighty Grilling Marinades

Seven easy ways to kick your summer grilling into gear

Mouth-watering marinades

The key to successful grilling is starting with a tasty cut of meat. Give your proteins an added advantage with a soak in one of these delicious flavor-infusing marinades.

Plus, find the key components for making your own recipe.

Perfect for beef

The best marinades for beef, from left:

Anchovy and herb: Capers, lemon zest, and parsley add brightness and acidity; the anchovy provides savory depth. Get the recipe

Orange and pale ale: Beer and onion juice both have a tenderizing effect on meat, making this marinade a good choice for tougher cuts. Get the recipe

Marinade basics

Use these three components of a marinade to create your own recipe.

Acid: Wine, vinegar, citrus juice, beer, and yogurt weaken the proteins in meat and seafood, rendering them more tender and moist. Acidic ingredients also tend to make fish taste delicate and less fishy.

Fat: Usually oil but also coconut milk. It adds moisture and helps keep marinated food from sticking to the grill.

Aromatics: Garlic, citrus zest, lemongrass, minced chiles, and herbs penetrate the surface of the meat, giving it flavor. Experiment with whatever appeals to you, from pesto to pepper jelly.

Perfect chicken marinades

Clockwise, from top:

Honey lime: Lime juice softens the meat’s proteins, making them more tender, while honey helps to brown the skin. Get the recipe

Jerk: Brown sugar tempers the heat of the chiles and helps the skin crisp up on the grill. Get the recipe

Pomegranate molasses and mint: Lemon juice tenderizes the meat, and the molasses’s sugar burnishes the skin. Get the recipe

How long to marinate?

Tender proteins like fish need only a few minutes, unless the marinade is gentle; then overnight is okay. Firmer meats like flank steak should marinate at least an hour, even in a powerful marinade.

Perfect seafood marinades

Green chile and ginger: Both ginger and lemon juice tenderize protein, so this is fast acting, especially on seafood. Get the recipe

Coconut and lemongrass: It’s bold and rich, like a Malaysian rendang (coconut meat stew), but works faster and has less fat. Get the recipe

The Best Grilled Chicken Marinade Recipe

Grilled Chicken recipes are always a crowd-pleaser. This easy grilled chicken marinade recipe will become a favorite!

For years now, we’ve used a simple marinade that I quickly throw together for our grilled chicken. It uses ingredients that you’ll most likely have on hand. If not, I urge you to buy them the next time you are at the grocery store, along with your favorite cuts of chicken and make it! It makes the perfect way to start your grilling season! I think you’ll love it.

A few years ago, we made grilled chicken legs using this marinade when my sister-in-law Karen, her husband Todd, and their three boys were on an RV trip with us. I knew that our son loved it and hoped that their boys would as well. We won’t even talk about how much chicken we got all of the kids to eat, let’s just say they loved it as much if not even more than I’d hoped!

In all seriousness, I’ve not fed anyone chicken made with this marinade that hasn’t loved it.

I originally just included this marinade recipe in with my grilled chicken legs recipe that I shared a long time ago. However, I have requests for it so often, I thought it deserved it’s own little spot in the world. Ha!

Here’s how I make it.

You’ll grab a few spices that really kick up the smokey flavor of this grilled chicken marinade and another that adds a little kick, too.

Cumin, paprika, cayenne, and salt and pepper.

This spice blend just works beautifully and is one that is great to have on hand, too.

The other special ingredient in this chicken marinade is beer.

Now, I have to admit something to you. I rarely cook with beer, but it absolutely adds something to this chicken. For the beer, I would recommend using whatever beer you prefer. I usually use Corona or Yeungling, but any beer that you prefer will work. If you can’t use beer or prefer not to, I’ve included a couple of other options that I’ve tested in the recipe below for you.

Once I’ve mixed up my spices and beer, along with a few other ingredients, I just pour it over the chicken legs that have been placed in a large zip top bag.

Carefully, remove as much air from the bag as possible and then seal the bag. Then, turn the bag from side to side to make sure all the chicken is well coated with the chicken marinade.

Then, I place it on a half sheet pan and into the refrigerator for at least an hour, but hopefully overnight so the chicken has plenty of time to soak up all that goodness.

Every few hours, I’ll turn the bag from one side over to the other to keep the chicken coated with the marinade. Then, you’ll just grill your chicken according to your favorite grilled chicken recipe. We love it so much that I’ll pull out my grill pan in the dead of winter!

Here’s The Best Grilled Chicken Marinade Recipe. I hope you love it as much as we do!

• ½ cup olive oil
• 1 teaspoon sea salt
• ½ teaspoon ground black pepper
• ½ teaspoon paprika
• ½ teaspoon cumin
• ¼ teaspoon cayenne pepper
• 2 cloves garlic, chopped
• 3 tablespoons chopped onion
• ½ cup chopped fresh parsley
• 1½ cups beer

1. Pour olive oil into a 2-cup liquid measuring cup.
2. Mix together salt, pepper, paprika, cumin, and cayenne pepper and add to olive oil. Add garlic, onions, and parsley. Mix together well with a fork. Slowly add beer as it will cause the mixture to foam and bubble slightly.
3. Pour marinade over the chicken in the zip top bag. Remove as much air as possible from the bag and seal. Turn the bag from side to side to make sure all chicken has been coated with the marinade.
4. Place the bag flat on a small, rimmed kitchen sheet pan and into the refrigerator. Allow to sit up to 1 hour or overnight for best results, turning the bag over every few hours to keep the chicken coated.

Marinade works best for about 5 pounds of chicken.

If you prefer not to use beer, you can replace with apple cider or ginger ale.

From the Add a Pinch recipe archives. Originally published 2012.

You May Also Like:

Reader Interactions

Please I am Chating you up from Nigeria and I love you recipe but most of the ingredients are not common over hear if there is any thing that works best as to replace some items like the commi it will be fine and will also ask if any beer can work perfect for it thanks

I’m not sure what ingredients make good substitutes – except the substitute for beer like I give in the recipe. If you are using beer, I prefer using a pale color beer such as Corona or Yuengling. I hope you can make this and enjoy it – it’s really delicious! Thanks!

Your recipe looks really interesting I am trying it out tomorrow. I had two questions

1. Do you bake this in the oven with the bag

Or can I just place it in the oven tray without any bag.

2. At what temperature and for how long do I have to cook.

You can certainly use this marinade for baked chicken. Just bake it at the temperature and time you normally do for baked chicken. Enjoy! Thanks!

How many pieces is this recipe for? Says serves 2 cups. Probably meant 2 persons? Awesome recipe!!

Leave a Reply Cancel reply

Primary Sidebar

Get Your Copy Now!

Available at these stores and more!:

Churrasco (Argentine Grilled Meat Marinade )

Recipe by Nif_H

people discussing

Top Review by

Top Review by

people discussing

Churrasco (Argentine Grilled Meat Marinade )

YIELD:

Ingredients Nutrition

• 3 heads garlic (about 30 to 40 cloves)
• 2 teaspoons salt
• 1 teaspoon black peppercorns
• 1 cup orange juice
• 1 ⁄₄ cup fresh lime juice
• 1 ⁄₄ cup fresh lemon juice
• 1 cup onion, minced
• 2 teaspoons oregano
• 1 cup Spanish olive oil
• meat, of choice pounded or cut thin (beef, chicken, pork)

Directions

1. Mash garlic, salt, and peppercorns into a paste, using a mortar and pestle. Stir in orange juice, lime juice, lemon juice, onion, and oregano. Let sit at room temperature for 30 minutes or longer. Whisk the garlic-orange juice mixture with the olive oil until well blended.
2. Preparing the Meat: Preparing the meat is very easy. Place the meat in a large bowl or pan. Add enough marinade to cover the meat. Place a cover over the bowl or pan and place in the refrigerator a minimum of five hours, but preferably overnight.
3. Grill the marinated meat outdoors on the barbecue. (Make sure your coals are hot and white!). For the steak - you can cook them however you like your it -- from rare to well done. However, the rarer the meat, the more tender and flavorful!
4. Serve the meat with the Recipe #456210.

get the genius kitchen app.

Watch on your iPhone, iPad, Apple TV, Android, Roku, or Fire TV.

get the genius kitchen app.

Watch on your iPhone, iPad, Apple TV, Android, Roku, or Fire TV.

Join the Conversation

• all
• reviews
• tweaks
• q & a

Attach Photo

Would you like to attach a photo to your submission?

• Browse
• Cancel

Attach Photo

The image has been attached to your submission.

Report this post?

Are you sure you want to report this post for review?

• Yes, report it.
• Oops! Cancel!

You must be logged in to interact with the activity feed.

• Log in now
• Cancel

Missing Input

Please enter a rating or review before submitting.

Missing Input

Please enter a reply before submitting.

Please enter your before submitting.

Your reply has been submitted for moderation.

There was an error processing your submission. Please refresh and try again!

Nutrition Info

Serving Size: 1 (941 g)

Servings Per Recipe: 1

Amt. Per Serving % Daily Value Calories 797 Calories from Fat 653 82% Total Fat 72.6 g 111% Saturated Fat 10.1 g 50% Cholesterol 0 mg 0% Sodium 1565.8 mg 65% Total Carbohydrate 37.3 g 12% Dietary Fiber 2.8 g 11% Sugars 10.7 g 42% Protein 5.3 g 10%

Marinade grillen

This Greek Style Chicken Marinade is flavorful and made with pantry staples – don’t grill plain chicken ever again.

It’s my birthday! I’m celebrating with grilled chicken. Okay not really. I’m celebrating with a work event for Ben. Maybe they’ll bring me cake. Or not.

Okay so today’s events might not be glamorous but at least I get to be with my family. And tomorrow my parents arrive to spend a couple days with us. I’m always so excited to see them. My mom and I usually do a lot of cooking together. Ben and I might take advantage of a babysitting offer to snag a date night, or we might just hang out and enjoy the beautiful weather. There was even a mention of them helping us do some landscaping work but I’m not quite sure I want to spend my birthday doing manual labor. Perhaps a manicure would be more appropriate?

We’ll probably do the landscaping. Being an adult is so boring. We have some old, ugly bushes in our front yard that just look dated and sad. I want to do smaller, more manicured shrubs. Look, I’m getting that manicure after all! Ha.

And truth be told, I might just celebrate with grilled chicken because that means Ben is manning the grill and I have one less thing to cook.

This grilled chicken marinade is one of my favorites because it uses pantry staples. It has the same flavors as my favorite Greek Chopped Salad and Greek Pasta Salad. In fact, those would both be great side dishes. Included in this marinade are red wine vinegar, olive oil, oregano, garlic powder, salt and pepper, and plain Greek yogurt. I often use yogurt in my marinades because it makes the chicken extra tender and juicy. It’s a must-have in my marinade for my chicken tawook and it works great in this recipe as well.

My birthday wish is that you never grill plain chicken ever again. Please grant my wish.

Greek Style Chicken Marinade - perfect for grilling!

Total Time: 1 hour 5 minutes

This Greek Style Chicken Marinade is flavorful and made with pantry staples – don’t grill plain chicken ever again.

Ingredients:

• 1/4 cup red wine vinegar
• 1/4 cup olive oil
• 1/2 cup plain greek yogurt
• 1/2 teaspoon ground pepper
• 1 teaspoon salt
• 2 tablespoons dried oregano
• 1/2 teaspoon garlic powder
• Chicken for marinating – 4 boneless skinless chicken breasts

Directions:

1. Mix all ingredients together in a bowl or a zip-top bag. Add chicken and marinate for at least an hour or up to overnight.
2. Remove chicken from marinade, wiping off excess with your hands. Grill until cooked through, rest for 5 minutes, serve.

Note: Feel free to use fresh garlic. I use garlic powder because Ben doesn’t LOVE garlic so this yields just enough flavor without the punch that fresh garlic gives.

Note: I butterfly my chicken breasts to let them really soak in the flavor of the marinade.

Husband’s take: Loves it! One of his favorites.

And hey hey hey it’s a Pinterest board devoted to the subject of Boneless Skinless Chicken Breasts! SO much inspiration on this board!

Related Posts

Pasta with Bertolli Sauce and Roasted Red Peppers

Slow Cooker Chicken Cheese Dip with Marsala and Mushrooms

Slow Cooker Green Enchilada Soup (5 ingredient!)

Stay Connected

I love to see what you're creating!

15 comments

Happy Birthday!! I think it is mandatory to eat cake today ;)

Ugh one year I agreed to do some landscaping on my birthday and I am still annoyed about it. Maybe put it off til tomorrow?

This marinade sounds great! Love all the ingredients :)

Happy birthday! Looks good, and thanks for the shout-out. I am in love with Greek flavors.

Happy birthday. I love your naked chicken grilling advice :)

Happy birthday, Rachel! I hope you enjoy your time with your parents :)

Happy Birthday!! This chicken marinade is PERFECT! Packed full of wonderful flavor.

Must be so tasty, using this on our next grilled party! Your chicken turned out so perfect!

Makes me wish we had a grill.

Oh I love that you used yogurt as part of your marinade! This sounds way too easy! Pinning for sure.

Hope you have a lovely Birthday!!

I hope you had a fabulous birthday my friend! xo

This chicken looks amazing…..will definitely make this!! And happy belated birthday to you!!

So I’m way behind on my blog reading and just got to this one. I have to say, as a parent at your husband’s school, we really appreciate how invested you both are in coming to events. I was surprised to see you there on your birthday, but it also showed me how much my child and the others in the school really mean to him. I hope you were able to enjoy some of the goodies that were out as a little birthday treat that day. Thank you for always being so supportive of our kids.

Thank you for taking the time to comment, Cheri! It’s not an easy job, but Ben really does care immensely about the success of all the kids in the school and the support of parents like you really helps him a lot. I’ve enjoyed getting to know many families in the community so far and I look forward to many more years there. And yes, I definitely enjoyed a few goodies. :)

I cook my chicken skin side up on the cooler side until it’s around 120°F or so, then flip it over to the hotter side with the skin down and continue cooking until the skin is fully crisp and rendered and the meat hits that 150°F sweet spot. You know that movie about the nerdy kid who nobody notices at school until the day she does up her hair, puts on a dress, takes off her glasses, and becomes the prettiest girl at the prom?

Leave a Reply Cancel reply

About Rachel COoks

Hi, I'm Rachel! This site features a wide variety of recipes with one common thread: easy preparations. I love creating accessible and delicious food that will please the whole family. Hope you enjoy! (more about me. )

Subscribe via email

Subscribe via rss

Subscribe to the RSS Feed using the RSS reader of your choice:

Grilled Ribeye Steak

February 1, 2011

Kosher salt, fresh ground black pepper, medium rare. no need to over-think this one. You bought this delicious hunk of meat, now your job is to not screw it up! Rib eye steaks are a pretty forgiving cut of meat, believe it or not. The fat marbling contained in a ribeye steak makes for a very flavorful and juicy steak without a lot of effort. When buying ribeyes, I like to skip the shelves and go straight to the butcher's counter to get a steak that is an inch to an inch and a half thick. Thicker steaks allow you to create a great crust on the outside while cooking them to a perfect medium-rare on the inside (you wouldn't ruin that nice steak by over-cooking to well-done, would you??). The biggest thing to keep in mind when grilling steak is that you can always throw it back on the grill if it isn't done enough, but you can't reverse an over-cooked steak. So err on the side of rare and sear that steer over high heat. Let's get to it.

Ribeye steaks, at least an 1.5 inches thick

Fresh ground black pepper

1 Preheat your grill to high heat. If you have a sear station or sear burner, get that puppy going too. If you have a sear burner and a steak that is over an inch thick, get one side of the grill (opposite the sear burner) going at about medium-high in case we need to cook it through a little more after the sear.

2 Remove the rib eye steaks from their packaging and rub them down with some olive oil and then coat a generous amount of Kosher salt and freshly ground black pepper. The olive oil provides just enough fat to help the salt and pepper create a great, caramelized crust.

3 -+

4 Clean and lubricate your grill grates with some cooking oil on a rolled up piece of paper towel (using tongs, of course).

5 Place the rib eye steaks on the hottest part of the grill (or your sear burner) and then stand ready with the tongs.

6 At this point, you are on flare-up watch. The fat dripping off of those beautiful steaks is bound to create a flare-up. If a flare-up occurs and doesn't go away in a few seconds, simply use your tongs to slide the steaks away from the open flame until the flame dies down and then move then back over the heat.

7 Continue to grill with the lid open for about 4 - 6 minutes.

8 Flip the steaks over onto the other side, still over the hottest part of the grill.

9 Grill the rib eye steaks for an additional 4 - 6 minutes on the other side, lid open, for a medium-rare delicious steak.

10 Remove the steaks from the grill and allow to rest for 5 minutes before serving. The resting period is important so that the juices don't run out when you cut into the ribeye, so be patient!

See, I told you this was easy! You don't have to over-think a good steak. Buy a thick ribeye with plenty of marbling, use some Kosher salt, fresh black pepper and then concentrate on cooking it properly and you will wow your guests.

22 Reviews

September 26, 2016

I’m new to grilling and love my steaks med rare. Just made these for dinner and my dear husband almost licked the plate when he was done. We used 1.75″ thick strips and they were gorgeous inside and out. Medium rare after 4 mins on each side at our grill’s sear station. Thank you for the really easy-to-follow instructions. My first attempt at grilling my own steak was a success because of you! Bravo!

Sister Criselda

September 5, 2016

Thanks for the tips, had to make sure to follow the directions, for the ones that like it well done, just cooked it longer. God bless you

September 4, 2016

best to have the steaks at room temperature before cooking as well.

Great recipe, easy instructions, and excellent results!! I have gained confidence in making a steak for my family, and they love it.

Great! I’ve always had trouble grilling steaks. We marinate ours in a solution of Worcestershire sauce and soy sauce for about 4 hours. I used 6 minutes per side and they were perfect. Thanks for your help!

You bought a great piece of meat.

Don’t fuck it up.

Best advice ever…

Nannette Ranzini

Best steak I’ve made this summer.

Best steak I grilled this year!!

That’s the way to do it just like MTV. Really the best from A&S market .

Excellent! I have always made my steaks way too overcooked and tough. My family loves medium rare….this method gets u there.

Great recipe and simple. Steak was superior to most resturants.

Instructions are perfect. I’m always nervous I’m going to ruin my ribeye steaks but have this bookmarked and confidence prevails.

February 23, 2016

For a little decadence, rub some butter on the resting steak. Good restaurant tip.

January 29, 2016

Simple and effective. Perfect char. The resting part is so incredibly important. The juice is locked into the riders of the steak. The mostness blew me away. Give it a test cut a morsel off of an end try it out. Now put that steak under foil for five mins and try it again.

The wait is worth every mouth full.

420 plenty

This was the best steak that I never cooked

December 30, 2015

Beautiful steaks, perfect @ 5 minutes.add a 90 degree graph – paper sear pattern, and you’ve got a Steakhouse perfect meal !!

Kathleen Giddens

December 26, 2015

Kathleen Giddens

December 26, 2015

October 26, 2015

Great recipe! My steaks turned out delicious. Thank you:)

September 5, 2015

Best steak I’ve ever grilled. Thanks.

Our steaks turned out wonderful!

Cancel reply

Find a Recipe

Featured Recipe

BBQ Pork Chops

Like Us On Facebook

Facebook Feed

• Posted June 18, 2017
• So wrong is so many ways. But I am curious. 😃 Posted February 26, 2017

About Grilling Companion

Grilling Companion is a grilling magazine site for BBQ and grilling fans in search of great recipes, tips and news from around the web. This site was built by 3 regular guys who wanted to create a place on the web to share stories and grilling recipes with other grilling fans. Our goal was to create an online grilling companion for all your barbecue and grilling adventures.

Interested in advertising? Email info@grillingcompanion.com to get started!

© 2017 Grilling Companion. All Rights Reserved.

How to Master Grilled Tempeh

Oh, the love of tempeh. These wholesome, fermented soybean cakes are one of the few soy foods I actually recommend eating. Unlike tofu, which has been linked to dementia, sterility in males and even breast cancer in women, tempeh seems to meet all the positive markers. It’s rich in beneficial bacteria and fully digestible B vitamins and proteins, and it actually decreases chances of disease and dementia. I’ve been cooking tempeh for over ten years now, and I love the stuff.

But for a newbie, or even a well-seasoned vegetarian, mastering tempeh can present a challenge. It’s easy to overcook into a mushy, bland crumble… or somehow undercook it and be left with chewy, rubbery cubes. The best way to become acquainted with tempeh is right now, in the summertime, out there on the grill. Step aside, A1 and steaks, mama’s got a brand new meat: Tempeh.

The pre-cook

Possibly the most important step in preparing amazing tempeh (and the one step that people don’t do) is pre-cooking it. By steaming or blanching your tempeh before cooking it, you soften its chewy texture, making it more palatable for the general consumer. The pre-heating process also opens up the “pores” of the tempeh, which allows your marinade or sauce to penetrate more deeply into the tempeh with yummy flavor. It’ll tack on an extra 10 minutes to the cooking process, but it’s worth it. Pre-cook your tempeh!

I recommend a quick blanching of the tempeh as your pre-cook. Cut your 8-ounce tempeh log into desired shapes first. To cut tempeh steaks, simply cut the cake in half. To make those into triangles, which are great for the grill, cut each sliced half into two triangles. Submerge the sliced tempeh into a small pot of simmering water; cover and cook gently for 5 to 10 minutes, until tempeh is just softened. Be careful not to boil the water too rapidly or leave the tempeh cooking too long, or you run the risk of overcooking it into soggy, crumbly pieces. Not so good for the grill. Gently remove tempeh from water and set aside to dry.

The marinade

Now that your tempeh is pre-cooked, it’s all primed to be doused with your desired marinade. Try your favorite marinade recipe, or use ours below for something new. Coat tempeh in marinade and allow to soak for a few hours (go overnight if you really want that flavor to soak in).

If you’re using a marinade for your tempeh, chances are you won’t have to use a sauce—and vice versa. For a quick-fix grilled tempeh, skip the marinade and use instead a heavy, sloppy sauce, just as you would with ribs, pork or a thick steak. Anything barbeque will be just fine, or try out a maple-miso sauce, thick agave tomato sauce, or whatever sounds good today.

The grilling

Preheat the grill to medium. If you’ve marinated your tempeh, remove it from the liquid and shake off excess. If you’re saucing up dry steamed tempeh, slather it in your chosen sauce just before it hits the grill, and brush it with additional sauce as it cooks on the grill (again, just as with a cut of ribs or steak sauce). Place the tempeh cuts directly on the grill, and cook them, turning over once, until they are browned but not burned, and caramelized but not crispy; depending on the heat of the grill, this can take about 5 to 10 minutes total. Remove and enjoy promptly with a side of summer whole grains, a crisp green salad, and perhaps some other yummy grilled sides.

Summer Tempeh Marinade

3 tablespoons extra virgin olive oil

3 tablespoons fresh lime juice

1 tablespoon soy sauce

1 tablespoon grated fresh ginger

1 teaspoon Dijon mustard

Sea salt and cayenne pepper, to taste

1) Whisk all ingredients until smooth. Add to one 8-ounce tempeh package, sliced into desired cuts for a few hours to overnight. May reserve excess marinade for drizzling over grilled tempeh.

Kimberley Stakal

California’s Watershed 2015 Egg Law Faces Supreme Court Challenge

5 Natural Makeup Removers for Zero Trace of Cosmetics (or Toxins)

Consumers Buy Organic Food for Taste and Health Reasons, Not Ethics, Study Shows

Copyright ® 2016 all rights reserved by Organic Authority, Inc, and can not be reproduced without permission in writing. We are a digital magazine for entertainment, we are not here to diagnose or treat any health or medical conditions.

Grilled Chicken Breasts with Balsamic Rosemary Marinade

Ingredients (8)

• 4 boneless, skinless chicken breasts, butterflied
• 2/3 cup balsamic vinegar
• 1/3 cup olive oil
• 2 tablespoon soy sauce
• 4 teaspoons light brown sugar
• 3/4 teaspoon freshly ground black pepper
• 1/3 cup finely chopped fresh rosemary
• 4 medium garlic cloves, minced

• Calories 547
• Fat 25.33g
• Saturated fat 4.09g
• Trans fat 0.02g
• Carbs 12.3g
• Fiber 0.55g
• Sugar 9.33g
• Protein 62.37g
• Cholesterol 198.56mg
• Sodium 573.99mg
• Nutritional Analysis per serving (4 servings)Powered by

Balsamic vinegar, olive oil, soy sauce, brown sugar, black pepper, and fresh rosemary make a highly flavorful marinade for grilled chicken breasts in this recipe adapted from Williams-Sonoma. Serve with Polenta, Garlic Roasted Potatoes, or our classic sautéed Zucchini.