whisky_marinade

Whiskey-Marinated Tenderloins

Call ahead to order tenderloins from the butcher, who can trim the steaks to your specifications. Depending on the size of your grill pan, you may need to cook the steaks in batches.

Ingredients

• 1/4 cup bourbon
• 2 tablespoons dark brown sugar
• 1 tablespoon Worcestershire sauce
• 1/2 teaspoon ground cumin
• 3 garlic cloves, minced
• 10 (4-ounce) beef tenderloin steaks, trimmed (1 1/4 inches thick)
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• Cooking spray

Nutritional Information

• Calories 270
• Caloriesfromfat 38%
• Fat 11.4g
• Satfat 4.2g
• Monofat 4.3g
• Polyfat 0.4g
• Protein 32.1g
• Carbohydrate 3.5g
• Fiber 0.1g
• Cholesterol 95mg
• Iron 4.3mg
• Sodium 278mg
• Calcium 15mg

How to Make It

Combine first 5 ingredients in a large zip-top plastic bag. Add beef to bag; seal. Marinate in refrigerator at least 2 hours, turning bag occasionally.

Remove beef from bag; discard marinade. Sprinkle beef evenly with salt and pepper. Heat a large cast-iron grill pan over medium-high heat. Coat pan with cooking spray. Add beef to pan; cook 4 minutes on each side or until desired degree of doneness.

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Whiskey Marinade for Chicken, Pork or Steak

Recipe by Alice Robertson Cla

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Whiskey Marinade for Chicken, Pork or Steak

SERVES:

Ingredients Nutrition

• 1 ⁄₂ cup whiskey (any brand)
• 1 ⁄₂ cup brown sugar, packed
• 1 ⁄₄ cup olive oil
• 1 ⁄₂ tablespoon garlic powder
• 1 ⁄₄ cup soy sauce
• 1 tablespoon salt
• 1 tablespoon pepper

Directions

1. Place brown sugar in bowl.
2. Add whiskey to brown sugar and mix.
3. Add olive oil to whiskey and brown sugar mixture.
4. Add remaining ingredients.
5. Place meat in air tight container.
6. Pour mixture over meat.
7. Seal in air tight container.
8. Shake container.
9. Place meat with marinade in refrigerator for 3 hours to overnight.
10. Cook meat on grill.

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Nutrition Info

Serving Size: 1 (94 g)

Servings Per Recipe: 4

Amt. Per Serving % Daily Value Calories 312.5 Calories from Fat 122 39% Total Fat 13.6 g 20% Saturated Fat 1.9 g 9% Cholesterol 0 mg 0% Sodium 2758.6 mg 114% Total Carbohydrate 30 g 9% Dietary Fiber 0.7 g 2% Sugars 27.1 g 108% Protein 2.3 g 4%

Grilled Chicken with Whiskey-Ginger Marinade

The chicken browns over the hottest part of the grill (direct heat), then moves to the cooler side (indirect heat) to finish. The result: tender chicken, perfectly cooked.

Ingredients

• 4 (4-ounce) skinless, boneless chicken breast halves
• 1/3 cup bourbon
• 1/3 cup low-sodium soy sauce
• 3 tablespoons brown sugar
• 2 tablespoons hoisin sauce
• 1 teaspoon grated lime rind
• 2 tablespoons fresh lime juice
• 2 teaspoons grated peeled fresh ginger
• 2 teaspoons dark sesame oil
• 1/4 teaspoon crushed red pepper
• 2 garlic cloves, minced
• Cooking spray
• 1 tablespoon water
• 1/2 teaspoon cornstarch
• 1 teaspoon sesame seeds, toasted

Nutritional Information

• Calories 202
• Caloriesfromfat 16%
• Fat 3.6g
• Satfat 0.7g
• Monofat 1.1g
• Polyfat 1.1g
• Protein 27.3g
• Carbohydrate 7.1g
• Fiber 0.3g
• Cholesterol 66mg
• Iron 1.3mg
• Sodium 610mg
• Calcium 27mg

How to Make It

Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to 1/2-inch thickness using a meat mallet or rolling pin.

Combine bourbon and next 9 ingredients (bourbon through garlic). Reserve 1/3 cup marinade. Pour remaining marinade into a zip-top plastic bag; add chicken. Seal and marinate in refrigerator 1 hour, turning occasionally.

Preheat grill to medium-hot using both burners.

Turn left burner off (leave right burner on). Remove chicken from bag; discard marinade. Coat grill rack with cooking spray. Place chicken on grill rack over right burner; grill 2 minutes on each side or until browned. Move chicken to grill rack over left burner. Cover and cook 5 minutes or until done. Slice each breast diagonally into thin strips; place chicken on a platter. Cover loosely with foil.

Combine water and cornstarch, stirring well with a whisk. Place reserved 1/3 cup marinade in a small saucepan; stir in cornstarch mixture. Bring to a boil; cook 15 seconds, stirring constantly. Drizzle sauce over chicken; sprinkle with sesame seeds.

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Irish Whiskey Marinade: Perfect on steak or chicken!

Raid your liquor cabinet for this Irish Whiskey Marinade and get ready for perfect steaks or chicken!

I usually keep it really simple with meat seasoning, but I wanted to try something new this time around. I used this marinade for buffalo steaks, and they turned out juicy and flavorful. Would be great on chicken too! Have you ever had buffalo steaks before? I had tried ground buffalo but never steaks. I happened upon them at Whole Foods and figured they were worth a try. They were actually a little less expensive than beef steaks, and they looked very lean. I was happy about the health benefits of the lean cuts but worried they might end up dry or tough. As soon as I took the steaks out of the package, I could feel how tender they were even before cooking them. I hoped as long as I was careful not to overcook them, they would turn out well, and boy was I right. I marinated them in this Irish Whiskey Marinade for about two hours before searing them in my iron skillet, and they were tender, juicy, and delicious!

About Andi Gleeson

Andi Gleeson is the author of The Weary Chef, a friendly recipe blog focusing on quick and easy dinner recipes. She is a mom of two wild little boys in Austin, TX. Her obsessions are Target shopping, glitter nail polish, and Mexican food.

• Easy Chicken and Dressing Casserole - November 16, 2017
• Pork Loin Tips with Gravy - October 27, 2017
• Chicken Lemon Rice Soup - October 23, 2017
• Baked Chicken Macaroni - October 16, 2017
• Easy Pork Pot Pie - September 29, 2017

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first published: April 25, 2013

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4 Comments on "Irish Whiskey Marinade: Perfect on steak or chicken!"

About Andi Gleeson

Andi Gleeson is the author of The Weary Chef, a friendly recipe blog focusing on quick and easy dinner recipes. She is a mom of two wild little boys in Austin, TX. Her obsessions are Target shopping, glitter nail polish, and Mexican food.

• Easy Chicken and Dressing Casserole - November 16, 2017
• Pork Loin Tips with Gravy - October 27, 2017
• Chicken Lemon Rice Soup - October 23, 2017
• Baked Chicken Macaroni - October 16, 2017
• Easy Pork Pot Pie - September 29, 2017

View All Posts

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Whiskey Steak Marinade

Looking for a way to kick up cooking your steaks on the grill, then try this Whiskey Steak Marinade. Whisky gives this marinade a rustic manly taste that everyone will enjoy.

It’s easy to make and will infuse a unique flavor to your dinner with whiskey as a surprise ingredient.

Also if you like using whiskey in your recipes be sure and try my Bacon and Whiskey BBQ Sauce. It is sure to make you a superstar cook at your next BBQ. This is such a unique but oh so lip smacking good BBQ sauce that will please everyone. This sauce dances flavor on your tongue with sweet smoky bacon flavor and punches of whiskey, garlic and maple.

• ⅓ cup good quality whiskey
• ½ cup brown sugar
• ⅓ cup soy sauce
• 2 tablespoons worcestershire sauce
• juice from 1 lemon
• 1 teaspoon lemon rind grated
• 2 teaspoons minced garlic

1. Mix all ingredients in a jar, screw on lid and shake until brown sugar is dissolved.

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How long do you marinade the steak?

Melissa, I usually marinate around 3 hours per 1/2 inch thickness of the meat. So If I have an 1 inch thick steak I will marinate in fridge for 6 hours. Thicker than that I just do it over night.

Matt Staley says

I made a whiskey marinade once with 1 cup of whiskey and the whiskey flavor ended up being way over powering and ruined my dinner. How strong is the whiskey flavor using only one cup?

For this recipe I only put in 1/3 cup. I think the brown sugar offsets the sharp flavor of the whiskey and you get a more mellow flavor in your meat. This is also very good with salmon on the grill. I just sprinkle a little of my coffee dry rub on top before cooking.

When using this marinade how do you cook the steak?

Whisky Marinade

I personally love a good burger, but some people don’t – and that’s why I’ve developed this delicious barbecue marinade for steaks (it works just fine on pork and chicken as well, though). It makes for absolutely delicious and tender meat, and takes about 15 minutes to make – but you’ll need to leave it on the meat over night for it to work its way in properly.

• 1 1/2oz whisky – whichever kind you prefer, really, but just as with the burgers I generally prefer something smoky, e.g. an Islay whisky such as Bowmore 10
• about 1tbsp Muscovado sugar
• 1 1/2oz olive oil
• 1oz soy sauce
• 1 garlic glove, crushed
• 1oz pineapple juice
• 1oz apple cider vinegar Or freshly pressed lemon juice
• 1oz water
• Salt and pepper to taste
• Optional: 1 fresh chilli, finely chopped

And how to do it:

1. Crush the garlic and, if you choose to use it, finely chop the fresh chilli.
2. Whisk together all of the ingredients in a decent sized bowl, big enough to fit a chunk of the meat you’re using in it as well.
3. Once you’ve made the marinade, add you first steak (or whatever meat you’re using) and gently massage the marinade into the meat for a couple of minutes. Repeat for each steak and place in a baking tray.
4. Poor remaining marinade from the bowl over the meat.
5. Cover, and leave in the fridge over night.
6. Place on a medium-hot grill and cook as you desire, and that’s it!

Easy as pie! And very delicious, you won’t fail to impress with this marinade, trust me. PS. I used Jura as it was the closest thing at hand, but made up for that (along with the lack of BBQ weather, I had to use my grill pan) with a bit of Liquid Smoke – if you fancy giving that a go as well, make sure to only use about as much as I did in the picture below, it’s ridiculously potent!

And just to make you jealous, here’s today’s lunch – Whisky marinated turkey breast served with a salad consisting of lettuce, cucumber, tomatoes, marinated grilled red pepper and marinated seared Portobello mushrooms – I used a simple marinade consisting of fresh thyme, a dash of vermouth, paprika, garlic, mustard and turmeric for the veg marinade.

About Whisky Critic

My name is Martin and I live in Scotland. I love fine things in life, such as gourmet food, travelling around the world and, last but not least, whisky (naturally, I’m partial to a tipple of whiskey or bourbon as well). I have tasted hundreds of whiskies during the recent years and I finally decided to share my experience.

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Honey-Glazed Baby Back Ribs with Whiskey Marinade

At Pok Pok, Andy Ricker roasts these meaty, tender ribs for two to three hours over a low fire for a fabulously smoky flavor. In this easy adaptation, the ribs are slow-cooked in the oven, then finished on the grill. Baby back ribs cut across the bone are the classic Thai choice, but whole ribs are just as delicious. Slideshow: More Barbecued Ribs

Ingredients

Marinated Ribs

• 3 racks baby back ribs (about 5 pounds)
• 1/4 cup plus 2 tablespoons soy sauce
• 1/4 cup plus 2 tablespoons whiskey
• 1/4 cup honey
• 2 tablespoons finely grated fresh ginger
• 1 1/2 teaspoons freshly ground white pepper
• 1 teaspoon Asian sesame oil
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon freshly grated nutmeg

Honey Glaze and Dipping Sauce

• 1/4 cup honey
• 2 tablespoons hot water
• 1/2 cup fresh lime juice
• 1/4 cup fish sauce
• 1/4 cup soy sauce
• 1/4 cup Korean red pepper flakes or 1 teaspoon crushed red pepper
• 1/4 cup chopped cilantro
• 2 tablespoons sugar

How to Make It

Arrange the rib racks in a large glass or ceramic baking dish, overlapping them slightly. In a medium bowl, whisk the soy sauce with the whiskey, honey, ginger, white pepper, sesame oil, cinnamon and nutmeg. Pour the marinade over the ribs and turn to coat. Cover and refrigerate for 4 hours.

In a small bowl, combine the honey with the hot water. In a medium bowl, combine the lime juice with the fish sauce, soy sauce, pepper flakes, cilantro and sugar; stir until the sugar is dissolved.

Preheat the oven to 300°. Line a large rimmed baking sheet with foil. Arrange the ribs on the baking sheet, meaty side up. Roast for about 2 hours, until tender. Baste the ribs with the honey mixture and roast for another 15 minutes, until browned and glossy. Remove the ribs from the oven and baste again with the honey mixture.

Preheat a grill. Grill the ribs over moderately high heat, turning once, until lightly charred, about 4 minutes. Transfer the racks to a cutting board and cut into individual ribs. Arrange the ribs on a platter and serve the dipping sauce alongside.

Whisky marinade

From our family ranchers to your family table. ™

Copyright © Certified Angus Beef LLC. All rights reserved. Any unauthorized use is strictly prohibited.

From our family ranchers to your family table. ™

Certified Angus Beef LLC

Wooster, OH 44691

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Copyright © Certified Angus Beef LLC. All rights reserved. Any unauthorized use is strictly prohibited.

Whiskey Marinade

Recipe by ednerdp

Top Review by

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Whiskey Marinade

SERVES:

UNITS:

Ingredients Nutrition

• 1 ⁄₄ cup whiskey
• 1 ⁄₄ cup light soy sauce
• 1 ⁄₄ cup Dijon mustard
• 1 ⁄₄ cup onion, diced small
• 1 garlic clove, minced
• 1 ⁄₄ cup brown sugar
• 1 tablespoon Worcestershire sauce
• 1 teaspoon salt
• 1 teaspoon pepper
• 1 teaspoon crushed red pepper flakes (optional)

Directions

1. Combine all ingredients in a large Zip Lock bag. Place 2-3 lbs of desired meat in bag and marinate for at least 4 hours but up to 24 hours.

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Nutrition Info

Serving Size: 1 (78 g)

Servings Per Recipe: 4

Amt. Per Serving % Daily Value Calories 118.3 Calories from Fat 6 5% Total Fat 0.7 g 1% Saturated Fat 0.1 g 0% Cholesterol 0 mg 0% Sodium 1829.7 mg 76% Total Carbohydrate 17.7 g 5% Dietary Fiber 1 g 3% Sugars 14.7 g 58% Protein 2.8 g 5%

Whiskey Cola Marinade Recipe

• 5 mins
• Prep: 5 mins,
• Cook: 0 mins
• Yield: Enough for 2 lbs meat (serves 4)

What if we took that familiar combination of a Jack and Coke and transformed it into a marinade? Wonderful things happen and this quick and easy recipe could be your new favorite when it comes to great barbecue.

This whiskey and cola marinade is very simple to mix up and should take just a few minutes to prepare. It is also possible that you have everything in your kitchen and bar already, so there is no hassle in finding specialty ingredients.

Once mixed, this marinade can be used on your favorite grilling meat. It works wonders on pork chops and baby back ribs though it is pretty universal and should be a great addition to almost anything you want to barbecue.

For the best results, allow this marinade to soak into the meat overnight or for at least 8-12 hours. You can get away with making it up first thing in the morning and have a perfect marinade ready for the evening grill.

More Tips for Making a Great Whiskey Cola Marinade

There is not much mystery to this whiskey and cola marinade: a can of Coke and a cup of whiskey mixed with common kitchen ingredients. It is the whiskey that you choose that will define, more than anything else, the final flavor.

The recipe recommends "American whiskey" and that is a very broad category. It could include bourbon, a myriad of blended whiskies, Tennessee whiskey, or any other style of whiskey that is produced in the United States. Using that recommendation, the flavor profile is all over the map.

The more specific recommendation of Jack Daniel's is an excellent one because this is a full-flavored whiskey that already has some of that charcoal flavor that you are going to get out of a charcoal grill.

It has also been proven many times over as a perfect whiskey for grilling. Think of all the barbecue sauces (including ones produced by the brand) and marinades that already use it and you will quickly realize that it is a logical choice.

Beyond Jack Daniel's, a great bourbon would be a nice choice. We want something with a bold flavor that will break through the Coke so a strong whiskey the likes of Knob Creek or Wild Turkey would be nice options. For a more mellow whiskey flavor, Maker's Mark and Woodford Reserve are two that are also very viable for food and have been known to create some amazing marinades.

The best advice would be to use what you like and are used to. Also, this recipe is so easy that it is not difficult to experiment with. Worst case scenario is that you have to try again and enjoy another barbecue