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Asian Style Grilling Marinade Recipe
If you are grilling outside for a crowd, make this Asian style marinade for grilled chicken wings, pork chops, fish or shrimp. This marinade is cooked to get full flavor then brushed on items just 15 minutes before grilling.
This recipe makes enough marinade for approximately 20 Wings, 30 medium sized shrimp or 1 dozen small pork chops.
3/4 cup hoisin sauce
1 tspn light soy sauce
1 medium green bell pepper, coarsely diced
1 small red onion, finely diced
3 garlic cloves, minced
3 tspn ginger, freshly grated
1 medium jalapeno pepper, minced with seeds and ribs removed (leave some seeds and ribs for hotter taste)
1 cup lime juice, freshly squeezed
1/4 cup vegetable oil
1/2 cup fresh basil or parsley, medium chopped
Prepare the meat or seafood for the grill. Remove veins and the shell from medium sized shrimp, leave tail on; trim fat from pork chops; if grilling chicken, remove wing tips by snipping with scissors. Scale, clean and debone fresh fish, or buy fish fillets from supermarket.
Mix all ingredients, except hoisin sauce and parsley/basil, and cook in skillet over low heat. Stir to keep ingredients from burning.
When the garlic is soft, the diced onion is transparent and the green pepper is tender, remove from heat and stir again. This should take about 5 minutes. Add hoisin sauce and bring to gentle boil then remove from heat.
Pour a bit of marinade into cup and brush that marinade over your meat or seafood. Be sure all sides are fully covered with marinade--let sit for 15 minutes. *Do not* put brush into pot, if necessary, pour additional marinade into cup.
Heat your grill. You will want medium hot heat for even cooking.
If grilling meat and seafood, grill your meat first, do not crowd. Grill until done and set aside in plate covered with tin foil. Grill seafood next. Reheat remaining marinade, pour into cup, add parsley or basil and use as a sauce for meal.
A to Z Vegetables for Dipping make a perfect side with grilled meats or fish. Try one of the easy dips in this article.
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