MARINADES AND MOPPING SAUCES RECIPES

ALL-PURPOSE MARINADE
In a blender puree until smooth the following:
1 chopped onion, 4 cloves garlic, 1/2 cup lemon juice, 1/2 cup lime juice, 1/2 cup orange juice, 1 tsp. dry mustard, 1/4 tsp. cayenne, 1/4 cup vinegar, and 1 tsp. salt and black pepper. Store in a capped bottle in the refrigerator. Use within a week.

ALL PURPOSE MARINADE
1 cup vegetable oil
1/2 cup fresh lemon juice
2 Tbsp. Worcestershire sauce
1/2 tsp. dried rosemary
1/2 tsp. dried thyme
1/2 tsp. dried sage
1/2 tsp. dried parsley
1 tsp. black pepper
1/2 tsp. cayenne pepper
1/2 tsp. celery seeds
1 tsp. salt
Whisk all ingredients in a bowl until well blended. Pour the marinade over whatever you want to marinate, cover, and refrigerate for 4 hours. Grill as you would normally.

Add 1 Tbsp. hot sauce if you like it hot.

ANTIPASTO MARINADE
4 cloves garlic, minced
1 cup giant green olives
1 cup giant black olives
14 oz. can artichoke hearts, drained
1/2 pkg. sliced pepperoni
1/2 cup olive oil
1/4 cup vinegar
2 Tbsp. fresh lemon juice
1 tsp. Celtic Sea Salt
1/2 tsp. black pepper
1 tsp. dried tarragon
1 tsp. dried oregano
Whisk ingredients in a bowl until well blended. Pour the marinade over the olives, artichoke hearts, and pepperoni. Cover and let sit in refrigerator for 24 hours. Enjoy!

ASIAN CHICKEN MARINADE
Mix together 3/4 cup soy sauce, 2 Tbsp. sesame oil, 1/2 tsp. curry powder, 1/2 tsp. cinnamon, 1 tsp. minced gingerroot, 1/2 tsp. garlic powder, 1/2 tsp. onion powder, 1/2 tsp. hot sauce, and 2 chicken breasts. Let this marinate in a plastic bag in the refrigerator for 2 to 4 hours, then remove chicken and grill it. Discard marinade.

ASIAN CITRUS MARINADE
1 cup orange juice
1/3 cup fresh lemon juice
1/3 cup fresh lime juice
2 Tbsp. gingerroot, minced
2 garlic cloves, minced
2 Tbsp. light brown sugar
1 Tbsp. sesame oil
1/2 cup vegetable oil
2 Tbsp. rice vinegar
1 tsp. hot sauce
Whisk all ingredients in a bowl until well blended. Pour the marinade over chicken, pork, lamb, beef, seafood, or vegetables and refrigerate for 4 hours. Grill as you would normally.

ASIAN MARINADE
2 Tbsp. each True Lime, True Lemon, and True Orange powder
3/4 cup vegetable oil
1/2 cup honey
3 Tbsp. soy sauce
1-1/2 tsp. garlic powder
1-1/2 tsp. onion powder
1-1/2 tsp. minced ginger
1 tsp. cinnamon
1 Tbsp. sesame oil
1 tsp. salt
1 tsp. black pepper
1/4 tsp. cayenne pepper
Mix together and marinate your favorite meat in a plastic bag for 4 hours in the refrigerator. Grill or bake meat until done, discarding the marinade.

BASIL AND HONEY MARINADE
1/2 cup honey
1/2 cup fresh basil, chopped
1 cup balsamic vinegar
2 garlic cloves, minced
1 shallot, minced
2 Tbsp. soy sauce
1/3 cup orange juice
1/4 cup white grape juice
1/2 tsp. salt
1/2 tsp. black pepper
Whisk all ingredients in a bowl until well blended. Pour the marinade over chicken or pork, cover, and refrigerate for 4 hours. Grill as you would normally.

BBQ DRY RUB
1/2 cup each adobo powder, salt, and black pepper
3/4 cup each paprika and chili powder
2 Tbsp. each cinnamon and allspice
Mix ingredients and use as a dry rub on your favorite meat, then grill or cook as you normally would until done.

BBQ CITRUS DRY RUB
2 Tbsp. each True Lime, True Lemon, and True Orange Powder
1/4 cup garlic powder
1/4 cup chili powder
1/4 cup lemon pepper
1/4 cup onion powder
1/4 cup paprika
1 Tbsp. cayenne pepper
1/4 cup salt
1/4 cup black pepper
1/4 cup Mrs. Dash Original blend
1/4 cup Adobo powder
1 tsp. cinnamon
1 tsp. ginger
1 tsp. cumin
Mix and rub onto your favorite meat, then use apple juice as a liquid when basting it until done.

BBQ SAUCE
1 cup ketchup
1/4 cup vegetable oil
1/2 cup apple cider vinegar
1/2 onion, chopped
2 cloves garlic, minced
1/4 cup soy sauce
1/4 cup brown sugar
2 Tbsp. Worcestershire sauce
2 tsp. dry mustard
1 tsp. celery seed
In a skillet, heat the oil and saut� the onion and garlic for 5 minutes. Add the remaining ingredients and simmer, stirring until thickened for about 10 minutes. Makes 2 cups.

BBQ SAUCE
1/2 cup minced onions
16 oz. can tomato sauce
2 tsp. Dijon mustard
1 Tbsp. vegetable oil
1 tsp. vinegar
1 tsp. Worcestershire
1 tsp. hot sauce
Mix all ingredients, then simmer them in a pot for 30 minutes until thickened.

BEER CAN CHICKEN DRY RUB
3/4 cup paprika
1/4 cup each chili powder, black pepper, and salt
2 Tbsp. each garlic powder and onion powder
1 Tbsp. cayenne pepper
Use butter spray and coat the entire outside and inside of a whole chicken with it. Generously rub the outside with this rub then pour the rest of it into the cavity of the chicken and shake it all around to coat it. Place the chicken over 1/2 can of beer on a chicken roaster sitting on top of some aluminum foil to avoid flare ups in a grill. Roast or smoke the chicken at 350 degrees for 1-1/2 hours until done. Serve.

BEER MARINADE FOR BEEF
2 cans beer
1 Tbsp. wine vinegar
2 Tbsp. lemon juice
1/2 cup extra virgin oil
1 Tbsp. horseradish
1 tsp. each onion and garlic powders
1 tsp. salt
1 tsp. cayenne
Mix and let beef marinate for at least 3 hours, then cook to desired doneness. Discard marinade after using.

BOURBON STEAK MARINADE
3/4 cup olive oil
1/3 cup bourbon
1/4 cup A-1 Steak Sauce
3 cloves minced garlic
1/2 tsp. black pepper
Marinate steaks for 4 hours in above mixture, then grill to desired doneness. Discard marinade after using.

CHILIE CHICKEN MARINADE
1 cup yogurt
1 Tbsp. lemon juice
2 Tbsp. soy sauce
1/2 cup chopped onions
1 tsp. cumin, black pepper, and Szechuan pepper each
2 red chilies
2 Tbsp. mustard oil (fry 2 Tbsp. mustard seeds in oil until they pop, then stir into oil)
Blend ingredients in blender on high until smooth. Marinate chicken for at least 4 hours, then grill it until done.

CHICKEN BREAST MARINADE
1/2 cup Keylime juice
1/2 cup pineapple juice
1 tsp. worcestershire sauce
1 Tbsp. soy sauce
1 tsp. honey
1/4 tsp. cumin
1/4 tsp. dried red pepper flakes
2 Tbsp. chopped fresh cilantro
4 Tbsp. olive oil
Mix all ingredients together and marinate up to 4 boneless, skinless chicken breasts covered with this marinade for 30 minutes. Then grill the chicken as you would normally. Discard the marinade.

CHICKEN MARINADE (see Mopping Sauces also)
1/2 cup orange juice
1/4 cup lemon juice
1 tsp. Dijon mustard
1 tsp. worcestershire
1/4 cup oil
3 cloves garlic, minced
1/4 cup fresh parsley, chopped or 2 Tbsp. dried parsley
1 tsp. dried oregano
salt and pepper to taste
Mix all ingredients and marinate chicken breasts 4 hours, chicken wings 6 hours, in a plastic bag in the refrigerator. Discard marinade after using.

FAJITA MARINADE
1/4 cup fresh lemon juice
1/4 cup fresh lime juice
1/4 cup orange juice
1/4 cup oil
4 Tbsp. soy sauce
2 Tbsp. brown sugar
2 tsp. taco seasoning
1 tsp. Celtic Sea Salt
1/2 tsp. black pepper
Whisk all ingredients in a bowl until well blended. Put the marinade on chicken or beef and refrigerate for 4 hours. Grill as you would normally.

GINGER COCONUT MARINADE
13.5 oz. can coconut milk
2 Tbsp. gingerroot, minced
1 Tbsp. soy sauce
2 garlic cloves, minced
1/2 cup lemon juice
1/2 cup chicken broth 2 Tbsp. sesame oil
1/4 cup green onions, minced
1/2 tsp. red pepper flakes
Whisk all ingredients in a bowl until well blended. Pour the marinade over seafood, chicken, pork, lamb, or beef and refrigerate for 4 hours. Grill as you would normally.

HOT SAUCE MARINADE
Puree in a blender until smooth the following: 1 chopped onion, 1 tsp. cumin, 2 Tbsp. honey, 2 Tbsp. tarragon, 1/4 cup vinegar, 1/4 cup sugar, 1/2 cup orange juice, 2 Tbsp. red pepper flakes, 8 oz. diced tomatoes, Use to marinate any meat, poultry, or seafood overnite then grill the next day.

HOT AND SPICY MARINADE
1 cup ketchup
1 cup chili sauce
1/4 cup oil
4 Tbsp. Dijon mustard
1/4 cup lemon juice
2 Tbsp. worcestershire
2 Tbsp. hot sauce
1 tsp. pepper flakes
1 onion, minced
3 cloves garlic, minced
1/2 tsp. cayenne
1/2 tsp. black pepper
1 tsp. minced gingerroot
Heat ingredients in a saucepan until thick. Use on your favorite meat, poultry, or seafood as a marinade.

LAMB MARINADE
1/2 cup orange juice
1/4 cup fresh lemon juice
1/4 cup olive oil
1 cup fresh mint leaves, chopped
2 garlic cloves, minced
3 Tbsp. balsamic vinegar
1/2 tsp. dried oregano
1/2 tsp. cinnamon
1 tsp. Celtic Sea Salt
1/2 tsp. black pepper
Whisk all ingredients in a bowl until well blended. Put the marinade on the lamb and refrigerate for 4 hours. Grill as you would normally.

MANDY'S BBQ SAUCE
Use an entire bottle of Kraft BBQ sauce, and mix to your own taste preference with the liquid Texas Pete hot sauce, some like it hotter and some milder. I put 1/2 cup Texas Pete in ours, then add 1/2 teaspoon each of garlic powder, onion powder, and a little salt. It's still a little sweet, but the heat is there as well. We baste this on pork chops and chicken as well as ribs, not only on the grill, in the oven too. When I grill, I wait until the meat is almost done before I baste it with this BBQ sauce because I find that it burns if I do it too soon.

MANDY'S SALMON MARINADE
Melt enough butter to cover the salmon (depending on how many filets you will be grilling,) then add to a plastic freezer bag, adding a generous squirt of both lemon and lime juices, minced garlic, a dash of salt and pepper and then put in the salmon filets, top side down to let them soak for about an hour before grilling. Baste it a few times to keep it moist while it cooks on the grill until done. Place the salmon filets on the grill with the skin side down on the grill, and do not turn them until they are done.

MANDY'S STEAK AND CHICKEN MARINADE
Make kabobs on wooden skewers using cubes of boneless chicken breast and New York Strip Steak along with chunks of bell peppers in different colors and pineapple chunks and chunks of onions marinated in the following in a plastic zippered bag:

1/2 cup Terriyaki Soy Sauce
1 tsp. minced garlic
1 tsp. Grill Mates steak seasoning
1/4 cup Italian Dressing
1/4 cup pineapple juice
After marinating for a couple hours, remove the kabobs from the marinade and grill them until done. Discard the marinade.

MOPPING SAUCES
This recipe will work for chicken, pork, ribs, or game.
1 cup vinegar or lemon juice or lime juice
1 cup water
1 Tbsp. salt
1 tsp. black pepper
You can add any herbs or spices you like to suit your taste.
If you put anything sweet in a mopping sauce it will cause the food to burn quicker.

Mix together the following ingredients to make a delicious marinade or mopping sauce for chicken. Place the chicken in a plastic bag and marinate it overnite, then grill it the next day.
1/4 cup lemon juice, lime juice, and orange juice
1/4 cup apple cider vinegar
1/4 cup olive oil
1/4 cup water
1 tsp. each garlic powder and onion powder
1 Tbsp. ketchup
1 tsp. black pepper
1 tsp. salt
1 Tbsp. light corn syrup
1 tsp. dry mustard
1/2 tsp. hot sauce
1 Tbsp. yellow mustard
1 tsp. cayenne

MOZZARELLA BALLS MARINADE
2 pounds fresh mozzarella cheese balls
1/2 cup extra virgin olive oil
2 Tbsp. fresh lemon juice
1/4 cup fresh basil leaves, washed and chopped
2 Tbsp. fresh parsley leaves, washed and chopped
4 garlic cloves, minced
1/2 tsp. cayenne pepper
1/2 tsp. salt
1/2 tsp. black pepper
Whisk ingredients in a bowl until well blended. Pour the marinade over the mozzarella balls, cover, and refrigerate for 24 hours. Enjoy!

OUTBACK STEAK RUB AND MARINADE
1 pkg. taco seasoning
1 pkg Italian dressing dry mix
1 can Coca-Cola
Mix the dry ingredients and rub on the steaks on both sides. Place in a plastic bag and pour the Cola over the steaks. Marinate overnite. Remove steaks and grill them to desired doneness.

TARRAGON MUSTARD MARINADE
1/2 cup extra-virgin olive oil
1/2 cup lemon juice
1/4 cup Dijon mustard
1/4 cup tarragon vinegar
1 tsp. salt
1 tsp. black pepper
Whisk all ingredients in a bowl until well blended. Pour the marinade over pork, chicken, or beef, cover, and refrigerate for 4 hours. Grill as you would normally.

TEXMEX MARINADE
1/2 cup vegetable oil
1/2 cup fresh lemon juice
1/2 cup fresh lime juice
1/2 tsp. chili powder
1/2 tsp. cumin
1 tsp. red pepper flakes
1 tsp. dried orange peel
1/4 cup brown sugar, packed
2 garlic cloves, minced
1 tsp. salt
1/2 tsp. black pepper
Whisk all ingredients in a bowl until well blended. Put the marinade over chicken, beef, or pork, cover, and refrigerate for 4 hours. Grill as you would normally.

THAI CURRY MARINADE
1 cup soy sauce
1/2 cup white grape juice
1/4 cup brown sugar, packed
1 lime, juice and zest
1 orange, juice and zest
1/2 cup peanut oil
1 Tbsp. gingerroot, minced
1 Tbsp. curry powder
1/4 cup cilantro leaves, chopped
1 tsp. red pepper flakes
Whisk all ingredients in a bowl until well blended. Pour the marinade over chicken, pork, lamb, beef, seafood, or vegetables and refrigerate for 4 hours. Grill as you would normally.

THAI MARINADE
1-1/2 cups soy sauce
1 Tbsp. lemongrass
1 Tbsp. gingerroot, minced
1 Tbsp. garlic cloves, minced
2 green onions, chopped
1/4 cup brown sugar
1 Tbsp. dried orange peel
2 Tbsp. sesame oil
Whisk all ingredients in a bowl until well blended. Pour the marinade over chicken, pork, seafood, lamb, beef, or vegetables and refrigerate for 4 hours. Grill as you would normally.

TROPICAL SEAFOOD MARINADE
1 cup pineapple juice
1/4 cup grapefruit juice
1/2 cup orange juice
1/4 cup lemon juice
1/4 cup lime juice
1/4 cup tarragon vinegar
2 Tbsp. brown sugar
1 tsp. dill, chopped
1 tsp. black pepper
1/2 tsp. allspice
1 tsp. gingerroot, minced
1 tsp. sesame seeds
Whisk all ingredients in a bowl until well blended. Pour the marinade over any seafood, cover, and refrigerate for 4 hours. Grill as you would normally.

WHOLE MUSHROOMS MARINADE
2 pounds button mushrooms, cleaned and stems removed
3/4 cup olive oil
1/4 cup fresh lemon juice
2 Tbsp. soy sauce
2 Tbsp. Splenda
2 garlic cloves, minced
1 tsp. dried oregano
1 tsp. black pepper
1 tsp. salt
2 Tbsp. fresh parsley, chopped
1/4 tsp. cayenne pepper
Whisk marinade ingredients in a bowl until well blended. Pour the marinade over the mushrooms, cover, and refrigerate for 4 hours. Enjoy!