We love to grill, and this is great on all seafood, chicken, or pork. Summer is short here in Alaska so we grill a lot when we can.
1 1/2-2 lb
meat of choice, pork, chicken, shrimp, scallops, halibut chunks
olive oil, or oil of choice
dry white wine
soy sauce, low sodium
lemon, sliced thin
minced garlic or amount to your taste
optional- you can add 3/4 c. pineapple juice or even orange juice
How To Make
add all ingredients to 1 gallon ziplock bag. add meat, sealing bag with as little air in bag as possible. refrigerate for at least 4 hours, turning every hour or so.
I usually put down heavy duty foil on the BBQ grill and put the chicken down and grill on medium high grill (375*) for 8-10 min. on each side, making sure to brown each side nicely. If using shrimp, I add 1 tsp. pepper flakes to marinate, and put on metal skewers and skipping the foil and just grill enough to heat through and get nice grill marks on both sides. I do not use raw shrimp. Salt is usually on the table for those who want it. I never need it. I serve with steamed jasmine rice and a nice salad and crusty bread.
if you want to use bamboo skewers, soak for 1 hour in warm water, so they won't burn. If I add pineapple juice to marinate, then I add pineapple chunks between the meat on the skewer and grill.
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