Guest Author - Sherry Van Der Elst

I spent the evening of July 3rd watching the nation’s second most spectacular fireworks show from one of the very best seats in the house--barbecuing with friends aboard a 28-foot sailboat in Chicago’s Monroe Harbor. Naturally, I did the barbecuing and could not get my marinated chicken off the grill fast enough!

Here are three of my favorite marinades, guaranteed to leave guests at your next barbecue groaning with pleasure and begging for more!



Basic Japanese Marinade

A marinade that works well with chicken, fish, steak or vegetables (up to 2 lbs).

1/2 cup canola oil
1/4 cup mirin
3 tbsp soy sauce
3 tbsp. fresh ginger, peeled and minced
2 tbsp sugar

1. Puree all ingredients (except meat) in a blender or food processor with steel blade until smooth.

2. Place meat inside a gallon-size freezer bag. Pour in marinade and evacuate as much of the air as you can before zipping bag closed.

3. Refrigerate and allow to marinate two or more hours.

4. Preheat grill. Remove meat from marinade; discard marinade. Place meat on heated grill and cook to proper doneness, turning once.



Teriyaki Marinade for Steak or Chicken

1/4 cup fresh or canned pineapple
1/2 medium onion
2 tbsp vegetable oil
2 tbsp cider vinegar
1 tbsp honey
1 clove garlic
1 1-inch piece fresh peeled ginger

1. Puree all ingredients (except meat) in a blender, or food processor with steel blade, until smooth.

2. Place meat inside a gallon-size freezer bag. Pour in marinade and evacuate as much of the air as you can before zipping bag closed.

3. Refrigerate and allow to marinate two or more hours.

4. Preheat grill. Remove meat from marinade; discard marinade. Place meat on heated grill and cook to proper doneness, turning once.



Sesame Chicken Marinade

1/4 cup vegetable oil
1 tsp sesame oil
1/4 cup dark soy sauce
2 tbsp Japanese rice wine (or sherry)
1 clove garlic
1 medium onion, quartered
1-inch piece of fresh peeled ginger
2 tsp brown sugar
1 tsp chili powder
1 tsp fresh lime juice
3 lbs assorted chicken wings, thighs, and drumsticks

1. Place all ingredients (except meat) in blender, or food processor with steel blade, and blend until smooth.

2. Place chicken parts in gallon-size freezer bag. Pour in marinade, evacuate as much of the air as you can, and zip bag closed. Gently massage bag to make sure marinade is evenly distributed. Refrigerate overnight, turning the bag over every 7 or 8 hours.

3. Preheat grill. Remove chicken pieces from marinade; discard marinade. Grill chicken pieces over medium-high heat for 12 to 15 minutes, or until chicken is cooked through, turning once.