I’ve made this marinade twice now, and both times it was excellent, but I think I got better results today.
1/4 cup fresh squeeze lime juice
1/4 cup pineapple juice
1/4 cup diced onion
1 t. sea salt
4 garlic cloves
Rooster sauce to taste (I used a goodly squirt)
The lime and pineapple work really well together. I used boneless skinless breasts and thighs, and marinated at least four hours. I chopped and skewered the meat, and grilled over charcoal fairly slowly, dumping on additional marinade and rotating the skewers.
Chicken is not my favorite meat, but these were darn good.
I had these with traditional BBQ fare on the 4th and today I just had slaw and mango. The mango worked really well with this.
I feel your pain on chicken. The last 3 times I’ve made it, I ended up throwing 3/4 of it away as it sat in the fridge until no longer edible. I just no longer enjoy the flavor. This marinade sounds good though. I’m a big fan of pineapple (and lime). Not sure about the Rooster sauce. I’ve never seen any before around here (had to Google it just to find out what it was). I wonder if some simple cayenne powder or some pureed chipotles would do the trick. I’ve used the pureed chipotle before in a marinade for pork (with lime and garlic) and it turned out quite well.
I’ve been eating a lot leaner meat lately, which is why I’ve been messing around with skinless chicken at all.
I would try the pureed chipotles. You really can’t find Sriracha Sauce? That’s too bad – it is amazing stuff. It’s not just hot – it has a lot of…umami, for lack of a better term.
It may be available locally. I’ve just never noticed it before, but it’s possible that is only because I’ve never looked for it.
If it’s anything like around here, you’ll have trouble finding a supermarket that does not stock it. The Wal-Mart here stocks it. I’m actually shocked you have to Google up an image of this American success story.
* two great tastes that taste great together (chili and garlic)
* Enough sugar to broaden the flavor of the chilies without tasting sweet
* clever use of a one time “waste product”, jalapeño peppers that have ripened past the marketable green stage
* make the packaging look distinct and like an exotic overseas niche product
* bulk sizes available that are attractive to ethnic restaurants (Indian, Tex-Mex, Pho…)
“If it’s anything like around here, you’ll have trouble finding a supermarket that does not stock it. ”
Isn’t that like saying you’ll have trouble buying gas at a 7-11 with no gas pumps?
The chili garlic paste (comes in a jar, not a squirt bottle) does not contain sugar, if you’re totally anti-sugar.
These look soo good! Love the marinade!
yum!