Pesto Marinated Grilled Chicken

Notes: Super fast and easy to throw together early and then throw on the grill later when ready. Was pleasantly surprised at how much I liked the pesto taste on it. Although the chicken still had lots of marinade on it when I threw it on the grill, it didn't feel overwhelming when eating it. Was given a thumbs up by the elders as well.

from Mels

Yield: Serves 4-6

Ingredients

• 2 pounds boneless, skinless chicken breasts
• 1 cup pesto (storebought or homemade)
• 1/4 cup rice vinegar
• 1 teaspoon salt
• 1 teaspoon sugar

Directions

1. Place the chicken in a gallon-sized ziploc bag. Pour in the pesto, rice vinegar, salt and sugar. Seal the bag and shake it up until the marinade is combined and the chicken is well coated.
2. Refrigerate for at least 2 hours or up to 12 hours.
3. Preheat an outdoor grill. Grill the chicken for 5-6 minutes on each side until cooked through (or an instant read thermometer reaches 160 degrees). Tent the chicken with foil and let rest 5-10 minutes before slicing and serving.
4. Alternately, the chicken can be broiled or cooked on an indoor grill pan or skillet.

Thai Beef Satay (Cilantro Lime Marinade)

 

Notes: Loved this. Could really taste the lime and cilantro. No need for the peanut sauce. I made it, but we didn't use it as the meat was so good on its own and the sauce hid the meats flavors. Was quick. Bought beef already in fajita strips which worked great as I didn't have to slice but could just dump into the marinade. They were pretty thin.

from Mels

Yield: Serves about 4

Ingredients

• 1/2 cup fresh lime juice (about 4 limes)
• 1/2 cup fresh cilantro
• 4 cloves garlic
• 1-inch piece fresh ginger, chopped
• 1/4 cup packed light brown sugar
• 2 tablespoons fish sauce
• 2 tablespoons soy sauce
• 1 teaspoon chili-garlic sauce or sririacha
• 2 teaspoons sesame oil
• 1 1/2 pounds flank steak, sliced 1/4-inch thick against the grain
• Red peppers and fresh cilantro for garnish (optional)

Directions

1. In a food processor or blender, puree the lime juice, cilantro, garlic, ginger, brown sugar, fish sauce, soy sauce, chili garlic sauce (or sririacha) and sesame oil.
2. Place the steak slices into a gallon-size ziploc bag or in a shallow dish and pour the marinade over the top of the meat. Refrigerate for at least an hour or up to 4 hours.
3. Thread the meat slices back and forth onto skewers (2-3 per skewer unless using shorter sticks).
4. Preheat the grill to medium-high. Grill the satay skewers for 2-3 minutes per side (longer, if needed, depending on thickness of the meat).
5. Garnish the satay with red peppers and cilantro, if desired, and serve with peanut dipping sauce.