Recipe by Pellerin
A friend of mine made this at last year's 4th of July celebration, and after much begging and groveling, shared this super-easy, fun, and VERY yummy recipe, which you can easily double or triple for a big crowd! The cold left-overs (if any) the next day are FABULOUS! TRY THIS WITH CHICKEN!! Grill 4 Chx breasts 4-5 min ea side, then finish in 350 degree oven in covered pan with butter & olive oil for +/-20 min. OH! MAGNIFICENT (great sandwiches w/tomato, cream cheese, and avocado).
Top Review by Marjorie D.
Thanks for this recipe. I think you should re-post as a chix marinade because it was AWESOME on the chicken. I wasn't planning on cooking chix at all, but defrosted 2 breasts because the feedback for it was so strong. So happy I did. Yum! The salmon was good too. I think the filets I had tasted a little fishy, so it wasn't as awesome as the chicken, but I don't think it was the marinades fault at all. I ended up baking in the oven because we had a propane issue. I took the onions from the marinade and left them on top of the chix and salmon. They were a GREAT piece in both texture and taste. We will def have this again! Thanks!
- 2 -8 salmon steaks (4-6 oz. ea., or a couple large filets) or 2 -8 chicken breasts (4-6 oz. ea.)
- 1⁄2 cup peanut oil
- 4 tablespoons soy sauce
- 4 tablespoons balsamic vinegar
- 1⁄2 onion, chopped
- 1 tablespoon brown sugar
- 2 garlic cloves, minced
- 1 1⁄2 teaspoons fresh ginger, grated
- 1 teaspoon crushed red pepper flakes (more if you're brave or insane)
- 1 teaspoon sesame oil
- 1⁄2 teaspoon salt
Directions See How It's Made
- Into a large zip-lock bag, make marinade out of peanut oil, soy sauce, vinegar, onions, brown sugar, garlic, ginger, red pepper flakes, sesame oil and salt. Combine well, and insert fish or chicken. Seal and marinate in refrigerator 4-24 hours.
- Oil and preheat grill on medium-high heat. Grill fish ~5 minutes per side, until fish just flakes with a fork. (10 minutes total, per 1” of thickness at thickest point of filet).