Grilled Chicken Marinade

Photo from The
Country Cook

It’s been hot and smoky here in the PNW, which means the oven doesn’t need to be turned on. Ever. This is exactly the kind of weather that calls for firing up the grill and making a good chicken marinade.

This is a really solid marinade. Everything in it is something most people probably already have in their pantry, so it comes together quickly and easily. And, more importantly, it’s delicious. The Dijon mustard really adds a nice depth of flavor that I especially liked.

I marinated the chicken for about 4 hours this time. I got it started later than I had planned, but honestly, 4 hours was plenty of time. The chicken had plenty of flavor, and the marinade definitely had time to do its thing.

Easy, flavorful, and no need to turn on the oven. That’s a win during a PNW heat wave.

Grilled Chicken Marinade

Recipe from The Country Cook

Serves 4

1 cup olive oil

¾ cup soy sauce

¼ cup lemon juice

¼ cup mustard (Dijon or yellow)

¼ cup Worcestershire sauce

2 teaspoons minced garlic

1-½ teaspoons freshly ground black pepper

2 pounds chicken tenderloins

Combine 1 cup olive oil, ¾ cup soy sauce, 1/4 cup lemon juice, ¼ cup mustard, ¼ cup Worcestershire sauce, 2 teaspoons minced garlic and 1-½ teaspoons freshly ground black pepper and whisk together well.

Put 2 pounds chicken tenderloins into a lidded container or ziptop bag and pour marinade over top of chicken.

Make sure all the chicken is coated, then snap on the lid or zip the top closed.

Pop it into the refrigerator for at least 4 hours or overnight.

When chicken is ready, soak 6-8 wooden meat skewers in water for at least a half an hour (so they don’t burn on the grill). Obviously you can skip this step if using metal skewers.

Once skewers have soaked, begin threading chicken onto skewers.

Preheat grill to medium high heat (about 350F). Place skewers on clean grill.

Cook for about 5-6 minutes per side (until internal temp. is 165F degrees).

It's really important that you flip the chicken using tongs and you handle it by the meat portion of the skewer. Don't try flipping using the skewer itself.

Allow to cool for a couple of minutes before serving.

Grilled Steakhouse Kabobs

Photo from Creme
de la Crumb

Seattle has been serving up a couple of scorching hot days lately, and when it's that warm, the last thing I want to do is cook. I was busy those days anyway, so takeout and leftovers came to the rescue. But tonight the temperatures finally dropped, making it the perfect evening to fire up the grill.

As I was mixing up this marinade, it felt strangely familiar. Then it hit me—it reminded me of my all-time favorite "Better Than A-1" marinade that I first made way back in 2007. That recipe was in regular rotation for years before somehow slipping off my radar.

After comparing the two, I realized they're almost identical. The ingredient amounts vary just a bit, but the overall flavor is practically the same. It was like rediscovering an old favorite in a new recipe.

The kebabs turned out absolutely delicious. Even better, I managed not to overcook them for once! The steak stayed juicy and tender, the marinade added just the right balance of savory flavor, and dinner disappeared in no time. I'll definitely be adding this one back into my grilling rotation.

Grilled Steakhouse Kabobs

Recipe from Creme de la Crumb

Serves 4

• ¼ cup Worcestershire sauce
• ¼ cup balsamic vinegar
• 4 tablespoons soy sauce
• 1 tablespoon Dijon mustard
• 1 tablespoon minced garlic
• 1 tablespoon brown sugar
• 1 teaspoon black pepper
• 1 ½ pounds beef sirloin tips - (or similar grilling steak), cut into 1 ½ inch cubes
• 1 large red onion - sliced into 1 ½ inch pieces

Whisk together Worcestershire sauce, vinegar, soy sauce, Dijon mustard, garlic, brown sugar, and pepper. Add to a bag along with beef. Seal and marinate for 20 minutes or up to 14 hours (the longer the better!)

When ready to prepare, grease and preheat the grill. Skewer the onions and beef and grill over medium heat 8-10 minutes, turning throughout, until just cooked through or desired doneness is achieved. Serve garnished with parsley or cilantro if desired and steak sauce for dipping.

Pro tip: add mushrooms to take these to the next level!

Tandoori Chicken Skewers

Photo from Cooking
with Mima

While cleaning out my spice cabinet recently, I discovered that my favorite spice—garam masala—had lost its magic. Instead of that warm, fragrant aroma I love, it barely smelled like anything. Clearly it was time to toss the last little bit and buy a fresh jar.

The moment I opened the new container, my kitchen was filled with that unmistakable garam masala scent. It smelled so good that I immediately knew I needed to make something with it. Luckily, I already had the perfect recipe waiting.

I've also been experimenting with something else lately. A lot of Indian-inspired marinades use yogurt, and while I love the flavor it adds, I'm just not a fan of the texture it leaves on grilled meat. It can get a little gritty, which isn't my favorite.

Since I happened to have buttermilk in the refrigerator, I wondered if it would work as a substitute. After a little research (and a quick ChatGPT consultation), it sounded like it should provide the same tangy flavor while still tenderizing the meat.

I'm happy to report it worked beautifully. The first thing I noticed was what wasn't there—that gritty yogurt coating was completely gone. The chicken grilled up with a much smoother finish, and the flavor was nearly identical. The buttermilk delivered the same tanginess I was looking for without changing the overall taste of the marinade.

At this point, I'm not sure I'll be going back to yogurt. Buttermilk may have just become my new secret ingredient for grilled marinades.

Tandoori Chicken Skewers

Recipe from Cooking with Mima

Serves 4

• 1 cup yogurt
• 2 tablespoons olive oil
• 1 tablespoon fresh lemon juice
• 1 teaspoon ginger and garlic paste
• 1 tablespoon red chili powder
• 1 teaspoon ground cumin
• 1 teaspoon garam masala
• 1 teaspoon salt
• ½ teaspoon black pepper
• ¼ teaspoon turmeric powder
• 1 ½ lb skinless chicken thighs, cut into 1-inch size pieces

In a small bowl, combine the ingredients to marinate the chicken: yogurt, oil, lemon juice, garlic, ginger, red chili powder, cumin, garam masala, salt, turmeric, and black pepper.

Pour the marinade over the chicken pieces, ensuring they are well coated. Allow the chicken pieces to marinate for at least 30 minutes to absorb the flavors.

Thread the marinated chicken pieces onto wooden or metal skewers, pushing them until the end of the skewers. Make sure the chicken pieces are evenly distributed.

Preheat a griddle or grill pan over medium heat.

Place the chicken skewers on the griddle or grill pan, making sure they are evenly spaced. Cook for 8-10 minutes, turning the skewers often to ensure even cooking and to achieve a nice char on the chicken.

Once the chicken is cooked through and has a golden color, remove the skewers from the heat.

Garnish the chicken skewers with freshly chopped cilantro and squeeze lemon wedges.

Indonesian Chicken Skewers

Let’s just kick things off with some honesty: this recipe was weird. There, I said it!

In a classic move that will surprise absolutely no one who knows me, I didn't read the instructions all the way through before diving in (shocker, I know). If I had, I might have noticed that the entire base of the marinade was peanut butter. And we aren't talking a subtle, background-note hint of peanut butter—we are talking a lot of it.

Now, I’ve been trying to be more open-minded about unique flavor profiles lately, but peanut butter just doesn't scream "meat marinade" to me. Still, in the spirit of culinary adventure, I decided to trust the process and follow the recipe exactly as written. Mostly. I did cut it in half.

The verdict? Needless to say, I wasn't exactly impressed.

It was just way too overwhelmingly peanut butter-y. It totally hijacked the dish. If I ever make this one again, my first order of business will be cutting way back on the peanut butter so the other ingredients actually get a chance to stand out and shine.

Indonesian Chicken Skewers

Recipe from Tasty Kitchen 

Serves 4

• 4 Boneless, Skinless Chicken Breasts
• 1 cup Peanut Butter
• ½ cups Soy Sauce
• ½ cups Sweet Chili Sauce
• ¼ cups Brown Sugar
• ¼ cups Fresh Lime Juice
• 3 cloves Garlic
• 2 Red Bell Peppers
• 8 Green Onions
• 1 bunch Fresh Cilantro
• Salt And Pepper
• Red Pepper
• Unshelled Peanuts

Start with the marinade

Combine the peanut butter, chili sauce, soy sauce, brown sugar, lime juice, garlic (finely chopped), cilantro finely chopped (about a 1/3 cup), green onions finely chopped, salt, black and red pepper in a gallon zip block bag or large container with lid. 

Next cut the chicken breast into about 2 inch chunks and add to the marinade-make sure its fully submerged. Let it marinade in the fridge for one hour minimum to overnight. 

While its marinading take 8-12 cooking skewers and let them soak in water-this will prevent splintering when the skewers are cooking. Take the bell peppers and cut into 1/2 inch pieces. 

Chop up more cilantro and peanuts if you wish to garnish. 

When the chicken has marinaded for at least an hour or more, its time to assemble the skewers. Take 2-3 cubes of chicken and thread onto the skewers than slide on a piece of bell pepper, repeat those steps again. Once you have all the skewers assembled they are ready to put on the grill over high heat. Turn them on the grill every 2-3 minutes or so. They are done when you cut into them and the juices run clear.

Grilled Pollo Asado

Lately I've traded my meatball obsession for something new: Pollo Asado. I ordered it at one of my favorite Mexican restaurants not too long ago, and after the first bite I found myself wondering where it had been all my life. I followed that with collecting recipes. Before I knew it, I had saved ten different versions to try.

All these recipes for Pollo Asado start with the same foundation of orange juice and lime juice. They say us fresh, but I did not. From there, they all put their own spin on it. Some, like this recipe, use achiote paste (or powder) for that signature color and earthy flavor. Others rely on paprika, and a few skip both altogether. It's amazing how many variations there are on what is essentially the same dish.

This recipe was very similar to the one I made back in early July. The biggest difference was the addition of onion powder. To be honest, I'm not convinced it made a noticeable difference in the finished dish, but it certainly didn't hurt anything.

If you've read my blog for any length of time, you already know my thoughts on marinades. While you can get away with marinating the chicken for as little as 30 minutes, I still think five hours is the sweet spot. It gives the flavors plenty of time to work their way into the meat without overpowering it.

The original recipe also suggested setting aside some of the marinade before adding the chicken so it could be used for basting on the grill. I actually remembered to reserve it...and then completely forgot about it while cooking and dumped it down the drain. Oops! Maybe next time I'll remember to use it. Even without the basting, though, the chicken turned out flavorful and another delicious addition to my growing Pollo Asado recipe collection.

Grilled Pollo Asado

Recipe from Cookin' with Mima

Serves 4

• ½ cup fresh orange juice
• ½ cup fresh lime juice
• 3 tablespoons vegetable oil, or avocado oil
• 2 tablespoons minced garlic, or 4 large cloves
• 1 ½ tablespoons achiote powder or Mexican red chili powder
• 1 teaspoon onion powder
• 1 teaspoon dried oregano
• 1 teaspoon cumin powder
• 1 teaspoon salt
• ½ teaspoon black pepper powder
• 2 lbs. chicken thighs, boneless & skinless
• 2 tablespoons chopped cilantro, to garnish
• Lime wedges, to garnish

In a small bowl, whisk together the orange juice, lime juice, oil, garlic, red chili powder, onion powder, oregano, cumin powder, salt, and pepper. Preserve a little bit of the marinade. JW Note: Because I used achiote paste, whisking won't work. I zipped them in the bullet, but a food processor would work as well.

Add the chicken thighs to the bowl and allow them to marinate for at least 30 minutes.

Preheat a grill pan or outdoor grill. Place the marinated chicken thighs on the grill pan or grill over medium heat. Cook the chicken for 4-5 minutes on each side until it is fully cooked and has beautiful grill marks. Brush with some of the preserved marinade before taking it out.

Transfer the grilled chicken thighs to a serving platter. Garnish the chicken with chopped cilantro and serve it with lime wedges on the side.

Easy Grilled Butter Chicken Kebabs

Photo from 
Bonappeteach

If you've been around here for a while, you already know my feelings about Butter Chicken—it's absolutely da BOMB. It has officially claimed the top spot as my favorite thing to order at an Indian restaurant. But with restaurant prices these days (seriously... have you seen them lately?), I'm trying to eat out less, which means it's time to recreate those favorites at home.

When I came across this recipe, I thought it was a fun twist on traditional Butter Chicken. Instead of simmering the chicken in the sauce, you grill it and serve the butter chicken sauce on the side for dipping. I loved the idea.

Well... that was the plan.

The Pantry Goat made an unexpected visit, and by dinnertime I just wasn't feeling ambitious enough to make the dipping sauce. The chicken had already been marinating, so I fired up the grill and called it good. Honestly? I don't think I missed it all that much. The marinade packed plenty of flavor on its own.

The seasoning was exactly what I was hoping for, with all those warm, familiar butter chicken spices. My only complaint wasn't about the flavor—it was the texture. I'm beginning to realize that Greek yogurt marinades aren't my favorite for grilling. Because they're so thick, they tend to cook onto the chicken with a slightly grainy texture that I'm just not crazy about.

Even so, the chicken turned out juicy, flavorful, and definitely worth making again. Next time I'll probably make the dipping sauce just to see how much it adds, but even without it, this recipe was a winner.

Easy Grilled Butter Chicken Kebabs

Recipe from Bonappeteach

Serves 4

• 2 lbs. Skinless/Boneless Chicken Thighs sub with chicken breast

Butter Chicken Marinade:

• 1 cup Labneh or Greek Yogurt
• 1 Lemon juiced
• 1 tsp Lemon Zest
• 1 tbsp. Tomato Paste
• 1/2 tsp Fresh Ginger minced
• 2 Garlic Cloves minced
• 1 tsp. Garam Masala
• 1 tsp. Tumeric
• 1 tsp. Cumin
• 1/2 tsp. Paprika
• 1 tsp Salt
• 1 tsp. Black Pepper

Butter Chicken Sauce:

• 3 tbsp. Butter
• 1/2 small Yellow Onion grated or pureed
• 2 Garlic Cloves minced
• 1/2 tsp. Fresh Ginger minced
• 1 tbsp Tomato Paste
• 1/4 cup Tomato Puree
• 1/2 cup Full Fat Coconut Milk or heavy cream
• 3 tbsp. Labneh
• 1 tsp Garam Masala
• 1 tsp Cumin
• 1 tsp Salt

For The Marinade:

Trim the chicken thighs to remove any excess fat and dice into equal one-inch size pieces.

In a mixing bowl, whisk together the labneh or yogurt, lemon juice, and tomato paste. Then add in the ginger, garlic, spices, salt, and black pepper and whisk again until combined. This should be a fairly thick mixture.

Fold in the diced chicken pieces until fully coated and place them in the refrigerator to marinade for a minimum of two hours or overnight.

For The Butter Chicken Sauce:

In a pan over medium heat, add the butter and allow it to fully melt. Add the grated onion, garlic, and ginger into the pan to cook with the butter for 1-2 minutes.

Add in the dried spices and cook for another 1-2 minutes or until the spices are fragrant and aromatic.

Stir in the tomato paste and tomato sauce and continue to cook, reducing the temperature a bit if needed.

Slowly pour in the coconut milk and labneh and whisk everything together until fully combined. Keep stirring to prevent the sauce from burning and let it cook over low heat until thickened.

Remove from the heat and set it aside to cool slightly. You can brush this sauce onto the chicken at the end of the grilling process and serve with extra sauce on the side.

How To Grill Butter Chicken Kebabs:

Preheat the grill to medium-high heat (around 400 F) and set the grill for two-zone cooking (having a direct heat and indirect heat side of the grill).

Place the marinated grilled chicken onto the skewers and set them over a wire rack. Place the chicken skewers (leaving them on the rack) onto the indirect side of the grill to begin cooking (this helps the marinade bake onto the chicken and not burn).

Let the skewers cook like this for about 10-15 minutes or until they reach an internal temperature of about 165 F. While this is cooking over indirect heat, you can prepare the sauce.

Once the chicken thighs have reached an internal temperature of about 165 F. (they are technically cooked) move them to the direct heat side of the grill to cook for 1-2 minutes per side, flipping often to caramelize and develop a nice smoky char.

Continue to do this until the chicken thighs reach an internal temperature of 180-185 F. (This makes the texture of chicken thighs much more palatable. If using chicken breast only cook to 165 F.).

Brush with the prepared butter chicken sauce and serve with garnished cilantro and enjoy!

Pollo Asado

About a month ago, my friend France and I met up at our favorite Mexican restaurant for what was supposed to be a quick queso fix. Of course, queso turned into dinner, and instead of ordering one of my usual favorites, I decided to branch out and try their Pollo Asado.

One bite and I was hooked.

Not long after, the Facebook algorithm did what it occasionally does best and dropped a Pollo Asado recipe right into my feed. Since I already had almost everything I needed, adding it to this week's menu was an easy decision.

The only ingredient I was missing was achiote paste, which probably isn't something most people keep tucked away in their pantry. Thankfully, Amazon came to the rescue, and a jar showed up on my doorstep a couple of days later.

So what exactly is achiote paste?

According to Google, "Achiote paste, also known as recado rojo, is a vibrant, earthy seasoning staple in Mexican, Central American, and Caribbean cuisines. It is made by blending ground annatto seeds (which give it its deep red color) with vinegar, citrus juice, and warm spices like cumin, garlic, and cloves."

If you've never used it before, don't let the bright red color fool you. It's not spicy at all. Instead, it adds a rich, earthy flavor that gives dishes a distinctive depth. I've used it in a few other Mexican-inspired recipes over the years.

As for this recipe? It was an absolute winner. I can't say whether it tasted exactly like the Pollo Asado from our favorite restaurant, but honestly, I didn't care. It was incredibly flavorful, juicy, and one I'll definitely be making again.

The best part? I currently have seven different Pollo Asado recipes waiting in the wings. They all take a slightly different approach, and now I'm on a mission to find my ultimate favorite. Stay tuned—this Pollo Asado adventure is just getting started.

Pollo Asado

Recipe from Kevin's Cooking

Serves 6

• 5 lb whole chicken cut into 8 pieces
• 1/2 cup olive oil
• 6 garlic cloves minced
• 2 tsp ground cumin
• 2 tsp kosher salt
• 2 tsp ground black pepper
• 2 tsp Mexican oregano
• 2 oz achiote paste optional (you will only use 2 oz. in this recipe. See Note 1)
• 1/2 cup fresh orange juice
• 1/2 cup fresh lime juice

Heat oil in a skillet over medium-low heat. Add garlic, cumin, salt, pepper, oregano, and achiote paste and cook for several minutes, stirring. Remove from heat and allow to cool. Set aside.

Add cooled achiote garlic mixture, orange juice and lime juice to a bowl and whisk to combine. Reserve 1/4 cup of marinade in the bowl to use for basting the chicken as it grills. Add remaining marinade to a 1 or 2 gallon Ziploc freezer bag. Add chicken pieces, seal bag, and massage the bag, then transfer to a refrigerator to allow the chicken to marinate a minimum of 45 minutes, but I recommend 4 hours or up to overnight (8 hours).

Grilling: Preheat grill to 350°F to 400°F. Remove chicken from marinade, then discard the bag of marinade. We will be grilling with indirect heat.

For indirect cooking on a charcoal grill, place your lit charcoal across half of the grill and leave the other half empty. To indirect cook on a gas grill, only turn half of the burners on (for mine I keep the top Medium, middle Low and the bottom Medium).

Grill chicken, covered, until an instant-read thermometer registers 165°F when inserted into thickest portion of each piece, about 20 to 30 minutes. As chicken is cooking, use reserved marinade to baste the pieces every few minutes. I do not turn the chicken pieces over during cooking, as there is no need for grill marks.

Traditional Peruvian Chicken Marinade

Photo from Bon
Appeteach

What feels like a lifetime ago, a former friend made Peruvian chicken at a Fourth of July gathering. I remember taking one bite and instantly falling in love with the flavors. It's funny how certain foods can stay with you long after the people and circumstances fade into the background.

I never managed to get her recipe, and I've always been a little disappointed about that. Every so often I'd think about that chicken and wonder if I'd ever find a version that captured the same magic.

So when I stumbled across this recipe, I was curious. Would it be anything like the Peruvian chicken I remembered? Could I even recall those flavors accurately after all this time?

What is Peruvian chicken anyways? According to the author of the Bon Appteach blog: 

"Peruvian chicken, also known as pollo a la brasa is a spit-roasted chicken available all over the country! It is marinated in a traditional Peruvian chicken marinade consisting of soy sauce, lime, garlic, and ají amarillo paste. This marinade penetrates deep into the meat, creating a tender and flavorful chicken.  In Peru, you will find this chicken served with french fries, salad, and sometimes rice. It is almost always served with a spicy green sauce called aji verde, which is packed with cilantro for an herbaceous flavor."

The secret, as it turns out, is aji amarillo paste.

I'd never used it before and couldn't find it at any of my local stores, so I ordered a jar from Amazon. When it arrived, I wasn't quite sure what to expect. The aroma was tangy and slightly spicy, but the flavor itself wasn't overwhelmingly hot. Instead, it had a unique, vibrant taste that's hard to describe but impossible to forget. It's made from yellow chili peppers and gives the chicken its signature flavor.

I marinated the chicken for five hours—because apparently that's my answer to every marinade recipe—and then tossed it on the grill. The result was absolutely incredible.

The flavors were warm, savory, and comforting, and with the very first bite I was transported right back to that long-ago Fourth of July celebration. Food memories are funny that way.

I've made several Peruvian chicken recipes over the years, but none of them quite hit the mark. Looking back, I realize they all had one thing in common: none of them included aji amarillo paste. After making this version, I'm convinced that's the key ingredient that gives Peruvian chicken its distinctive flavor.

This recipe didn't just come close to the one I remembered—it surpassed every other version I've tried. And now that I've finally found it, I know it'll be making a regular appearance on my grill.

Traditional Peruvian Chicken Marinade

Recipe from Bon Appeteach

Serves 4

• 1/2 cup Olive Oil
• 1/2 cup Soy Sauce
• 1/2 cup Lime Juice
• 6 Garlic Cloves minced
• 2 tbsp Aji Amarillo Paste
• 1 tbsp Cumin
• 1 tbsp Paprika
• 1 tsp Oregano
• 1 tsp Black Pepper

Make the marinade by combining the soy sauce, lime juice, garlic, aji Amarillo paste, olive oil, and spices in a bowl. Whisk to combine.

Pour the marinade over the chicken and let it marinate for 2 hours or overnight.

Prepare the chicken by grilling over direct heat, pan searing, or air frying. The chicken should be cooked until it hits 165 F. internal.

Sesame Chicken Kabobs

Photo from
Damn Delicioius

On Sunday, I decided to do a little meal prep for the week. And by "little meal prep," I mean I cooked one extra chicken breast so I'd have an easy lunch waiting for me later in the week.

That chicken became this Sesame Chicken, and unfortunately, it just didn't wow me. Today I paired it with my current food obsession—this cucumber salad—and sat down expecting a lunch packed with flavor.

Maybe part of the problem was that I ate the chicken cold, but I was still hoping for a bold sesame punch. Instead, the flavor felt pretty muted and left me a little disappointed.

The good news? The cucumber salad completely stole the show. Again. Crisp, tangy, refreshing, and packed with flavor, it was easily the best part of the meal. At this point, I'm finding excuses to make it almost every day.

Not every recipe can be a winner, but at least this lunch had one shining star.

Sesame Chicken Kabobs

Recipe from Damn Delicious

Serves 4

• ⅓ cup reduced sodium soy sauce
• 3 tablespoons ketchup
• 2 tablespoons honey
• 1 tablespoon toasted sesame oil
• 1 tablespoon Dijon mustard
• 1 tablespoon rice wine vinegar
• 1 tablespoon freshly grated ginger
• 3 cloves garlic, minced
• 2 pounds boneless, skinless chicken thighs, cut into 1-inch chunks
• 1 ½ tablespoons canola oil
• Kosher salt and freshly ground black pepper, to taste
• 2 green onions, thinly sliced
• 1 teaspoon toasted sesame seeds

In a medium bowl, combine soy sauce, ketchup, honey, sesame oil, Dijon, vinegar, ginger and garlic. Reserve 1/3 cup and set aside.

In a gallon size Ziploc bag or large bowl, combine soy sauce mixture and chicken; marinate for at least 2 hours to overnight, up to 8 hours, turning the bag occasionally. Drain the chicken from the marinade.

Thread chicken onto skewers. Brush with canola oil; season with salt and pepper, to taste.

Preheat grill to medium heat.

Add skewers to grill, and cook, turning occasionally, until the chicken is completely cooked through, reaching an internal temperature of 165 degrees F, about 10 minutes. Brush skewers with reserved soy sauce mixture, cooking for an additional 1-2 minutes.

Serve immediately, garnished with green onions and sesame seeds, if desired.

Best Chicken Marinade

Chicken marinades are one of my favorite ways to keep grilled chicken interesting. Over the years, I've probably tried hundreds—maybe even thousands—of different combinations. Some are forgettable, while others immediately earn a spot in the "make again" pile.

With the weather cooperating and the grill calling my name, this recipe landed on my menu at exactly the right time. I paired the chicken with a single-serving broccoli casserole, and together they made a simple but incredibly satisfying meal.

There's nothing overly complicated about this marinade, and that's part of its charm. I cut the chicken into bite-sized chunks, which is my preferred method because it gives you plenty of flavorful edges and cooks quickly on the grill. After five hours in the marinade—my sweet spot for maximum flavor without overdoing it—the chicken was ready for the grill.

The result was juicy, flavorful chicken with just the right amount of char from the grill. Sometimes the best recipes aren't the flashy ones; they're the simple, reliable recipes that remind you why grilling is so wonderful. This one definitely falls into that category.

Best Chicken Marinade

Recipe from House of Nash Eats

Serves 4

• 2 pounds chicken breasts or thighs (or other meat or veggies)
• ⅓ cup olive oil
• ¼ cup brown sugar
• 3 tablespoons low-sodium soy sauce
• 2 tablespoons fresh lemon juice
• 2 tablespoons balsamic vinegar
• 1 tablespoon Worcestershire sauce
• 3 cloves garlic, minced
• 1 teaspoon smoked paprika
• 2 teaspoons Kosher salt
• 1 teaspoon ground black pepper

In a large bowl, combine the olive oil, brown sugar, soy sauce, lemon juice, balsamic vinegar, Worcestershire sauce, minced garlic, smoked paprika, kosher salt, and black pepper. Whisk well to combine all the ingredients. The marinade can be stored in the fridge for up to 1 week before use.

Place the chicken and the marinade in a large resealable ziplock bag. Ensure all the chicken pieces are well-coated. Seal the bag, removing as much air as possible, and marinate for at least 30 minutes, preferably 4-6 hours, or even overnight in the refrigerator.

Preheat your grill to medium heat, about 350-400 degrees F. Grill the chicken for 4-6 minutes per side, until the internal temperature reaches 165 degrees F. Remove the chicken from the grill and let it rest for at least 5 minutes before serving to allow the juices to redistribute.

Authentic Cuban Garlic Lime Steak

When Seattle decides to turn up the heat, my kitchen strategy becomes pretty simple: avoid turning on the stove whenever possible. Thankfully, this recipe made that decision easy.

Instead of cooking indoors, I took the steak outside and fired up the grill. There’s just something about grilled steak on a warm summer evening that feels exactly right.

What really drew me to this recipe was the marinade. Every ingredient sounded like something I already love, and the flavors came together beautifully. I used flank steak because that's what I had in the freezer, and it worked perfectly. Honestly, I think just about any cut of steak would be delicious here, so don't be afraid to use whatever you have on hand.

If I make one change next time, it'll be dialing back the oregano a bit. I scaled the recipe down to a quarter of the original size, which called for 1/4 teaspoon of oregano. Even as I measured it, I had a feeling it might be a little much for my taste. Oregano is one of those herbs—along with thyme and rosemary—that can quickly take center stage if you're not careful. A little goes a long way in my kitchen.

For dinner, I paired the steak with some leftover rice and an absolutely fantastic Cherry Tomato Salad that I accidentally discovered earlier in the day. Isn't it funny how some of the best recipes are the ones you weren't even looking for? The fresh, salad was a perfect side dish for the grilled steak, making this an easy summer meal I'll happily put on repeat.

Authentic Cuban Garlic Lime Steak

Recipe from Latin Mom Meals

Serves 4

• 3 pounds of steak tenderloin
• 10 cloves of garlic chopped
• salt and pepper to taste
• 1 ½ teaspoons of cumin
• 2 teaspoon of oregano
• 4 tablespoons of butter
• 3 tablespoons of olive oil
• 3 tablespoons of cilantro
• ½ teaspoon of paprika
• 2 lime

Season steak with salt, pepper, cumin, bay leaf, oregano, paprika, lime juice, garlic and salt and pepper. Set to the side and let marinate for 10-15 minutes.

In a large cast iron pan, heat oil and butter over medium high heat. Add steak, cook 3-4 minutes per side (or until your level of done). Remove steak once cooked to rest.

Garnish with additional lime juice (if desired) and cilantro.

Marinated Steak Skewers with Korean BBQ Sauce

I found this recipe tucked away in the appetizer section of Spicy Southern Kitchen, but I decided to ignore the label and turn it into dinner instead. That turned out to be a very good decision.

The star of this dish is definitely the sauce. It's tangy, slightly sweet, and packed with flavor. Combined with the marinated beef, it creates one of those meals where you keep sneaking "just one more bite" until your plate is empty.

To round out the meal, I served it with a Thai cucumber salad and a side of rice. The cool, crisp salad balanced the richness of the beef perfectly, making for a dinner that felt complete and satisfying.

Whether you serve this as an appetizer for a crowd or follow my lead and make it the main event, this recipe is absolutely worth trying. Trust me—you won't regret it.

This recipe earned a spot in my favorites collection after just one meal. That's not something I say lightly, but it was that good.

As much as I loved it with beef, I can already see this recipe working beautifully with chicken as well. The flavors are versatile enough that I think it would be just as delicious, and I'm already looking forward to testing that version out soon.

When a recipe leaves you excited to make it again before you've even finished the leftovers, you know you've found a keeper.

Marinated Steak Skewers with Korean BBQ Sauce

Recipe from Spicy Southern Kitchen

Serves 8

• 2 T olive oil
• 1/2 c low sodium soy sauce
• 3 T lemon juice
• 3 garlic cloves, minced
• 1/2 tsp black pepper
• 1 1/2 pounds flank steak
• wooden skewers soaked in water

Sauce

• 1/2 c low sodium soy sauce
• 2/3 c brown sugar
• 3 garlic cloves, minced
• 1 T rice wine vinegar
• 1 T sweet chili sauce
• 1/2 T grated fresh ginger
• 1/4 tsp black pepper
• 1 T cornstarch
• 1 T cold water
• 2 green onions, sliced
• 1 tsp sesame seeds

In a small bowl, stir together oil, soy sauce, lemon juice, garlic and pepper.

Slice steak thinly across the grain. Cut with the knife at a 45 degree angle so that you get strips that are wider then they would be if you cut straight down.

Combine the steak strips and marinade in a large ziptop bag and refrigerate for at least 8 hours.

To make sauce, bring soy sauce, brown sugar, garlic, vinegar, chili sauce, ginger, and black pepper to a boil in a small saucepan.

In a small bowl, stir together water and cornstarch. Add to saucepan and simmer sauce until thickened, about 2 to 3 minutes.

Thread steak onto skewers. Grill over high heat for 3 minutes. Flip over and grill 1 to 2 more minutes. Serve with green onions, sesame seeds, and sauce.

Teriyaki Chicken Skewers

Photo from The
Country Cook

I keep telling myself I’m done chasing new teriyaki recipes because, honestly, I already have a favorite that rarely lets me down. And yet every time I see a new recipe pop up, I convince myself maybe this will be the one that takes the top spot. Spoiler alert: not this time.

Teriyaki is one of my go-to meals whenever I’m tempted to order takeout. I finally found a local spot that nails exactly what I want in a teriyaki sauce—mostly savory with just enough sweetness to round it out without turning into dessert.

This recipe just didn’t hit that balance for me. The sauce leaned much sweeter than I prefer and never really delivered that rich, savory teriyaki flavor I was hoping for. That said, I don’t think it was a bad recipe at all—it just wasn’t my kind of teriyaki.

If you love a sweeter teriyaki profile, this one may be right up your alley. For me, the search continues… even though I probably already know who the winner is.

Teriyaki Chicken Skewers

Recipe from The Country Cook

Serves 4

• ½  c light brown sugar packed
• ½ c low sodium soy sauce
• 1 T garlic paste (or freshly minced garlic)
• 1 tsp ginger paste (or finely minced fresh ginger)
• 1 tsp rice wine vinegar
• 1.25-1.5 pounds of boneless skinless chicken breast tenders, cut into 2-inch pieces
• 2 T cornstarch

Mix the brown sugar, soy sauce, garlic, ginger and rice wine vinegar together in a small bowl.

Pour half of the mix over the chicken and stir to combine, cover and marinate for 1 hour.

Once they have marinated, preheat an electric grill to medium heat.

Thread the chicken onto 3 to 4 skewer sticks.

Spray the grill grate with olive oil spray and place the skewers down evenly spaced.

While they are grilling, add the remaining sauce mixture to a small saucepan and whisk in the cornstarch. Cook on medium heat for 3-4 minutes or until the sauce starts to thicken a bit.

Once the first side of the skewer has cooked for 4-6 minutes or until it is no longer pink, flip it over and brush on half of the sauce from the pan.

When the other side is done, repeat the brushing process and allow the other side to caramelize for about 2 minutes. Flip it one more time to get the top caramelized as well for another 2 minutes.

Remove the skewers from the grill and let them cool for five minutes before serving with white rice, sliced green onions and toasted sesame seeds.

Greek Chicken Souvlaki Recipe with Tzatziki

Greek food has been on my Sunday dinner theme list forever - well since last year's Greek cruise. It was actually supposed to happen back in October, but thanks to all the foot drama last year, it kept getting pushed aside. So when this dinner finally came together, I was more than ready for it.

I haven’t explored a ton of Greek dishes over the years. Some I’ve absolutely loved, while others…not so much. Sorry, grape leaves, we’re never going to be friends. But one thing I can always count on loving is Greek souvlaki. Tender chicken marinated in bright lemon, garlic, and oregano is pretty hard to beat.

I’ve made a couple of different versions of souvlaki over the years, and honestly, they all turn out delicious. This version was no exception. I let the chicken marinate for about 2 1/2 hours, which turned out to be the sweet spot. I also cut the chicken into larger 1 1/2-inch chunks because I didn’t want the lemon juice to break the meat down too much and make the texture strange. It worked perfectly.

One thing this recipe suggested that I don’t usually get in restaurants was serving the souvlaki with pita bread. I decided to go for it, and wow…game changer. Warm pita wrapped around juicy chicken with cool tzatziki is absolutely the way to go.

For serving, I kept things simple with pita bread, cucumbers, tomatoes, and tzatziki. Full confession: the tzatziki came straight from the grocery store deli section, and I have zero regrets about that. Sometimes shortcuts are worth it.

This ended up being one of those meals that feels fresh, light, and packed with flavor while still being incredibly satisfying. Definitely worth the wait.

Greek Chicken Souvlaki Recipe with Tzatziki

Recipe from The Mediterranean Dish

Serves 10

For Souvlaki Marinade

• 10 garlic cloves, peeled
• 2 tbsp dried oregano
• 1 tsp dried rosemary
• 1 tsp sweet paprika
• 1 tsp each Kosher salt and black pepper
• 1/4 cup Private Reserve Greek extra virgin olive oil
• 1/4 cup dry white wine
• Juice of 1 lemon
• 2 bay leaves

For Chicken:

• 2 1/2 lb organic boneless skinless chicken breast, fat removed, cut into 1 1/2 inch pieces

Pita Fixings

• Greek pita bread
• Tzatziki Sauce (make according to this recipe)
• Sliced tomato, cucumber, onions, and Kalamata olives

Prepare the marinade. In the bowl of a small food processor, add garlic, oregano, rosemary, paprika, salt, pepper, olive oil, white wine, and lemon juice (do NOT add the dried bay leaves yet). Pulse until well combined.

Place chicken in a large bowl and add bay leaves. Top with marinade. Toss to combine, making sure chicken is well-coated with marinade. cover tightly and refrigerate for 2 hours or overnight.

Soak 10 to 12 wooden skewers in water for 30 to 45 minutes or so. When ready, thread marinated chicken pieces through the prepared skewers.

Prepare outdoor grill. Place chicken skewers on grill until well browned and internal temperature registers 160°F on instant read thermometer (it will continue cooking to 165°F as it rests). Be sure to turn skewers evenly to cook on all sides, about 5 minutes total. 

Transfer chicken to serving platter and let rest for 3 minutes. Meanwhile, briefly grill pitas and keep warm.

Assemble grilled chicken souvlaki pitas. First, spread Tzatziki sauce on pita, add chicken pieces then add veggies and olives.

Grilled Chicken Kabobs with Asian Marinade

Marinades really are the workhorses of my kitchen. Give me a good marinade and even the most basic chicken dinner suddenly feels exciting again. They’re easy, dependable, and somehow always make it seem like you put in more effort than you actually did. My favorite kind of recipe.

This recipe has been sitting in my “make this someday” pile for years. It’s popped up on my meal plan more than once, but for whatever reason I always skipped over it at the last minute. This week I finally committed to making it, and now I’m wondering why I waited so long.

The thing that caught my attention from the beginning was the curry powder in the marinade. Curry usually shows up in sauces, soups, or dry rubs, but not very often in marinades. I used a basic yellow curry powder, and the second the chicken hit the grill the aroma was incredible. That warm, savory curry smell drifting up to my nostrils instantly made me excited for dinner.

The rest of the marinade had all the classic Asian-inspired flavors I love — simple, familiar, and packed with flavor. But the curry gave it something a little unexpected that made it stand out from the usual grilled chicken routine.

This one was definitely a winner. I made extra chicken specifically for lunches the next day, and I was very thankful I did. Sometimes the best recipes are the ones that quietly sit in your files for years just waiting for the right moment.

I marinaded the chicken for the standard 2 hours and I served it along side this delicious cucumber salad.

Grilled Chicken Kabobs with Asian Marinade

Recipe from Kalynskitchen.com

Serves 4

• 4 skinless, boneless chicken breasts (see notes)
• 1/8 c peanut oil  
• 1/8 c olive oil  
• 1/4 c soy sauce 
• 1 T Asian sesame oil
• 1 T garlic puree
• 2 tsp ginger puree
• 3 T fresh lime juice (see notes)
• 1 tsp Madras Curry Powder or any curry powder you like will work
• salt, pepper to taste

Mix together the peanut oil (or more olive oil), olive oil, soy sauce, sesame oil, garlic puree, ginger puree, fresh lime juice, and curry powder to make the marinade.

Trim chicken, removing all visible fat and tendons.

Cut chicken breasts into 4 or 5 crosswise strips. (For thighs, cut into two pieces each.)

Arrange chicken in single layer in Ziploc bag, pour marinade over and marinate at least 8 hours in the refrigerator. If you’re going to be home, turn it a few times, but it’s not essential.

To cook, drain chicken in a colander in the sink and let it come to room temperature while you preheat gas or charcoal grill to medium high.

Spray the grill with non-stick spray or brush with oil before you heat. (You can also brush a little oil directly on the kabobs after you’ve assembled them.)

Thread chicken on to skewers, folding each piece over so it won’t spin around on the skewer. I like blade shaped skewers (affiliate link) or double skewers (affiliate link) to prevent the meat from spinning.

Put chicken on grill and cook about 8 minutes, rotating a partial turn a few times for maximum grill marks.

Then turn chicken over and cook about 5 minutes more, or until chicken feels firm but not hard to the touch.

For best results, use an instant-read meat thermometer (affiliate link) and take the chicken off when it reaches 165F/75C. (See more about safe temperatures for food.)

Serve hot.

Leftover grilled chicken would be great on a salad like this one.

Balsamic Chicken Marinade

Photo from Carlsbad Cravings

Getting back to “normal” after six months of medical ups and downs has been…an adventure, to say the least. Somewhere along the way, I realized just how much I missed being in the kitchen. Not just the cooking itself, but the rhythm of it—planning out meals for the week, knowing what’s for lunch and dinner, and feeling just a little more put together because of it.

Now, you’d think working from home would make lunches easy. And sure, it does…if you’re perfectly content eating sandwiches on repeat. I am not. I’ve officially hit my sandwich limit.

So I went back to what worked for me when I was at my healthiest: Sunday meal prep. Because let’s be honest—if it’s already made, there are zero excuses.

This week, I kept things simple with a marinated grilled chicken to pair with salads for a few days. I let the chicken soak up all that goodness for about two hours before throwing it on the grill, and the result? Juicy, flavorful, and exactly what I needed to get back into the groove.

Of course, I had to sneak a taste while slicing it up (quality control is very important). The marinade is nicely balanced with a bright, herby flavor—though I’ll probably dial back the oregano next time. But that’s the beauty of recipes like this…they’re easy to tweak and make your own.

This is definitely going into the regular rotation—especially as an easy, ready-to-go protein for salads during the week. Simple, satisfying, and a solid step back toward feeling like myself again.

Balsamic Chicken Marinade

Recipe from Carlsbad Cravings

Serves 4

• 1 pound chicken breasts pounded to an even thickness
• 3 T extra virgin olive oil
• 3 T balsamic vinegar
• 2 T honey
• 1 T lemon juice
• 1 T Dijon mustard
• 1 tsp EACH dried oregano, dried basil, garlic powder, onion powder, salt
• 1/2 tsp pepper
• 1/4 tsp red pepper flakes

Whisk the marinade ingredients together in a freezer bag or glass bowl. Add chicken and turn to coat. Marinate for 30 minutes at room temperature or refrigerate up to 12 hours (the longer the better).

When ready to cook, remove chicken from the refrigerator and let rest 15-30 minutes before cooking.

Preheat grill to 400 degrees, clean and grease grates.

Grill chicken undisturbed for 5-7 minutes per side, or until chicken is cooked through. Let rest 5 minutes before slicing.

Honey Garlic Asian Chicken Kabobs

Photo from Damn Delicious

I keep seeing posts all over social media declaring the start of “grilling season.” Around here, that’s a
little amusing—because in this house, grilling is a year-round sport. Rain, shine, or questionable Pacific Northwest weather…if there’s food to be cooked, the grill is fair game. So the idea of waiting for a “season” has never quite made sense to me.

That said, my grill has been a little neglected lately. Ever since the whole foot saga that kicked off back in October, I haven’t spent much time outside flipping, searing, and experimenting. But now that I’m finally back on my feet (literally), it felt like the perfect time to fire things up again.

And honestly? I couldn’t have picked a better day—or a better recipe—to get back into it.

Over the years, I’ve tried what feels like a thousand different chicken marinades. Most of them tend to follow a familiar formula, especially the Asian-inspired ones—soy sauce, garlic, ginger…you know the drill. Not that I’m complaining, because those flavors are classic for a reason. But every now and then, one stands out just enough to make you pause and say, “Okay, this one’s going into the rotation.”

This marinade did exactly that.

It leans into those familiar savory elements but brings them together in a way that tastes a lot like an Asian-style BBQ sauce—rich, slightly spicy, and packed with flavor. The kind that caramelizes beautifully on the grill and makes your backyard smell like you know exactly what you’re doing.

I let the chicken marinate for about two hours, which worked well, but if I’m being honest, it could have gone even longer to really deepen those flavors. (Next time, I’m planning ahead.)

So whether you’re just kicking off your official “grilling season” or, like me, you believe grilling has no calendar, this recipe is absolutely worth adding to your lineup.

Honey Garlic Asian Chicken Kabobs

Recipe from Damn Delicious

Serves 4

• ¼ cup oyster sauce
• 2 tablespoons ketchup
• 2 tablespoons honey
• 2 tablespoons chili garlic sauce
• 1 tablespoon Dijon mustard
• 3 cloves garlic, minced
• 2 teaspoons freshly grated ginger
• 2 pounds boneless, skinless chicken thighs, cut into 1-inch chunks
• 1 ½ tablespoons canola oil
• Kosher salt and freshly ground black pepper, to taste
• 2 green onions, thinly sliced
• ½ teaspoon toasted sesame seeds

In a medium bowl, combine oyster sauce, ketchup, honey, chili garlic sauce, Dijon, garlic, ginger and 1 tablespoon water. Reserve 1/3 cup and set aside.

In a gallon size Ziploc bag or large bowl, combine oyster sauce mixture and chicken; marinate for at least 2 hours to overnight, up to 8 hours, turning the bag occasionally. Drain the chicken from the marinade.

Thread chicken onto skewers. Brush with canola oil; season with salt and pepper, to taste.

Preheat grill to medium heat.

Add skewers to grill, and cook, turning occasionally, until the chicken is completely cooked through, reaching an internal temperature of 165 degrees F, about 10 minutes. Brush skewers with reserved oyster sauce mixture, cooking for an additional 1-2 minutes.

Serve immediately, garnished with green onions and sesame seeds, if desired.

Sweet Chili Coconut-Lime Grilled Chicken

Photo from Iowa Girl Eats

I think I’m finally finding my way back into the kitchen groove again. Normally, by this point in the year, I’ve knocked out a solid 40–50 new recipes (yes, I have a problem…a delicious, carb-filled problem). But this one? This marks recipe number nine. Progress…just at a much more relaxed, slightly couch-friendly pace. Most of those nine have happened in a recent burst of “okay, let’s cook again like a real person” energy.

Which brings us to this recipe—on paper, it had everything going for it. The marinade? A total dream team of ingredients. The kind that makes you pause mid-read and think, “Oh, this is going to be GOOD.” Bold, cozy, flavorful…or so I thought.

And yet…somehow…it just wasn’t.

The flavor didn’t pop. It just sort of showed up, shrugged, and left early. My best guess? Maybe too much coconut milk mellowed everything out into a bland little blur? But honestly, I’m still scratching my head trying to figure out where things went sideways.

Sadly, this one’s not making it back into the rotation. And if I’m being honest, I seem to be on a bit of a “meh recipe streak” this week. You know the kind—nothing terrible, nothing amazing, just a string of dishes that make you say, “Well…I ate it.”

Here’s hoping the next recipe brings the flavor and redeems my cooking mojo.

Sweet Chili Coconut-Lime Grilled Chicken

Recipe from Iowa Girl Eats

Serves 4

• 3/4 cup unsweetened light coconut milk, divided
• 1/2 cup sweet chili sauce, plus more for dipping
• 1 lime
• salt and pepper
• 1-1/2lbs chicken breasts

Combine 1/2 cup coconut milk, sweet chili sauce and the juice of 1/2 lime in a large Ziplock bag. Add salt and pepper then squish to combine. Add chicken breasts then marinate for 30 minutes - 1 hour in the refrigerator.

Preheat grill to medium-high, making sure grates are well greased. Grill chicken breasts for 4-5 minutes on the first side, then 3-4 minutes on the second side, depending on how big they are and how well done you like them. Remove to a plate to rest for 5 minutes.

Garlic Parmesan Chicken Kebabs

Photo from Life in the
Loft House

This one does not need to be repeated again. I knew when I made the marinade that it wasn't going to be a good one for me. 

I marinated this for just 2 hours. The vinegar and lemon together I felt might be too acidic and cause the chicken to have that weird texture I don't like. 

The flavor was good. "Garlic" is a bit of a dead lead in this title. Using Garlic powder and no actual garlic makes it hard for me to say it was garlicky in any way. 

Garlic Parmesan Chicken Kebabs

Recipe from Life-in-the-lofthouse.com

Serves 4

• 2-pounds boneless, skinless chicken breasts
• ¼ cup grated Parmesan cheese
• ¼ cup white vinegar
• 2 Tablespoons extra-virgin olive oil
• 1 Tablespoon lemon juice
• 2 teaspoons garlic powder
• 1 teaspoon dried oregano
• 1 teaspoon onion powder
• 1/2 teaspoon crushed red pepper flakes
• salt and pepper to taste

Cut each piece of chicken into 1- inch cubes. Thread the chicken onto 8 metal or wooden skewers. *If using wooden skewers, soak them in water for at least 30 minutes before threading with the chicken. (This ensures they won’t catch on fire as they grill.)

In a medium-size bowl, mix the Parmesan cheese, vinegar, olive oil, lemon juice, and all seasonings together. Mix well.

Baste the chicken kebabs with the garlic Parmesan mixture on all sides. Place the coated kebabs on a large platter and gently cover. Place in fridge to let marinate for at least 30 minutes or up to 12 hours.

Grill kebabs on medium heat, with the grill lid closed, for 5 minutes per side OR until the internal temperature of the chicken reaches 165 degrees F. Serve kebabs warm and enjoy!

Grilled Teriyaki Steak

Teriyaki is a flavor that really tastes different so often. I have never found two teriyaki sauces that taste the same. 

This was a good one. I couldn't bring myself to use an entire cup of brown sugar though. I used 2/3 of a cup instead and I think it was just right. 

I marinated this for 4 hours and it was just right. It could have even gone more, but I ran out of time. 

I'd make this one again. Though I didn't cook it and make it thicker. I just didn't care enough to be honest.

Grilled Teriyaki Steak

Recipe from Butter Your Biscuit

Serves 4

• 4 New York Steaks (about 1 ½ inches thick)
• 1 c soy sauce low sodium
• ½ c rice wine vinegar
• 2/3 c water
• 1 c brown sugar
• 4 cloves garlic minced
• 2 tsp fresh grated ginger
• ½ tsp red pepper flakes optional
• 2 tsp cornstarch

In a small bowl whisk together soy sauce, vinegar, water, brown sugar, garlic, ginger, and red pepper flakes if added.

Place the steaks in a container or large ziplock bag and pour ½ of the marinade over the steaks. Reserve the rest.

Marinade the steak for 4 hours or overnight for the best flavor. You will want to give the steak a toss a couple of times during the marinating process.

Place the remaining sauce in a small saucepan, mix the cornstarch with 1 teaspoon of water to make a slurry then add it to the sauce and whisk.

Remove the steaks from the refrigerator and let them come to room temperature for 30 minutes.

Simmer the sauce on medium-high heat for about 12-15 minutes or until thickened. Removes from heat and let cool.

Heat a grill on medium-high heat and place the steak over the heat. Grill for 2-3 minutes then flip and grill another 2-3 minutes over direct heat. Then move the steaks over to indirect heat and cook. I recommend using a digital meat thermometer to know when the steaks have reached your desired doneness.