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Portuguese Grilled Chicken (Portuguese Allspice)

Portuguese Grilled Chicken (Portuguese Allspice)
Print Recipe
Servings
serves 4
Cook Time
45 min
Servings
serves 4
Cook Time
45 min
Portuguese Grilled Chicken (Portuguese Allspice)
Print Recipe
Servings
serves 4
Cook Time
45 min
Servings
serves 4
Cook Time
45 min
Ingredients
Marinade
Servings: 4
Instructions
  1. Place a zipper bag in a large bowl and combine all marinade ingredients. Add chicken. Marinate (brine) over night if possible, but at least 6-8 hrs.
  2. Grill over charcoal if possible for about 45 minutes while tending. If using a gas grill, grill on low for about 45 minutes. Meat should register 160°F on a meat thermometer.
Recipe Notes

Note: You could also use chicken stock, but add in 1 tsp of white vinegar if doing so.

Featured Spices:

Red Pepper

Kosher Salt

Portuguese Allspice, recipe

 

Recipe & original image source:  The Portuguese American Mom - Portuguese Style Grilled Chicken (Frango Grelhado)

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Blog, Front Page, Recipes, Spices

Ranch Blue Cheese Beef Loin

Ranch Blue Cheese Beef Loin
Print Recipe
Adding Gorgonzola to our Ranch Dressing Mix for a great tasting marinade
Ranch Blue Cheese Beef Loin
Print Recipe
Adding Gorgonzola to our Ranch Dressing Mix for a great tasting marinade
Ingredients
Servings:
Instructions
  1. To prepare marinade, whisk together dry ingredients, beer, vinegar, garlic and then oil. Reserve 1½ cups for basting meat, mushrooms and onions while cooking.
  2. Pierce entire surface of meat with fork before pouring marinade on meat. Marinate meat, covered and refrigerated, for 1 hour. Remove meat and discard excess marinade. Do not reuse marinade. Grill or broil tri-tip over medium-high heat about 7 minutes per side or until seared. Move to coolest part of grill. Cover and cook about 30 minutes longer or until internal temperature reaches 135°F for medium rare. Baste meat occasionally with reserved marinade. Let rest 10 minutes before cutting.
  3. Place vegetables in sheet pan and brush with half of the reserved marinade. Grill or broil until tender and lightly browned. Cut vegetables into quarters and serve with thinly sliced tri-tip.
Recipe Notes

Featured Spices:

Ranch Dressing Mix

Gorgonzola Powder

Black Pepper

Recipe source: Blue Cheese Tri-Tip with Mushrooms and Onions

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