Yes! Oh yes! How I do love my chicken with a little kick. I made some fiery chicken breasts on my Char-Broil Big Easy and they had that great spicy hit. Not too much, and not too little. Perfect. The meat was moist, tender and had the perfect flavor. All thanks to a quick marinade in Goya’s Mojo Chipotle marinade! I’ve cooked literally hundreds of chicken breasts on my Big Easy and I can say it’s pretty much impossible to goof it up. I mean you’d have to work really hard at it. This recipe is a great example. Marinate the chicken, drop it in to the Big Easy (ok, put it in the basket first!) and cook until done. Boom. That’s it.
Goya’s Mojo Chipotle marinade has a great southwestern flavor with just a little spicy smokiness. If you’re afraid of heat don’t worry because it won’t overwhelm you at all. It’s just right. If you can’t find it in your local store or don’t want to order it online, try my Kick’N Chicken Legs instead.
I don’t usually marinate my steaks. It just kinda depends on how I feel that day. Today, I wanted to turn a pretty standard steak into something completely not standard. This molasses chili steak marinade definitely did that. You get some sweet, but it’s not overwhelming at all. Not in the least. And you get that great southwestern chili flavor. And hints of soy and rice vinegar. And best of all, you can still taste the steak. That’s why I bought one, ya know? I still want to taste meat, but I don’t mind making it a bit different. Because of the molasses and brown sugar you have to keep the time the steak spends over direct heat to a minimum. That high heat will definitely give you a char quick. Just sear it off and then move it to indirect heat to finish cooking. Just before you cook up your steak, make a batch of my jalapeno and onion steak topping and keep it warm until you’re ready to slice into that tasty meat.
If you’re feeling in the mood for spicy, substitute hot chili powder, a little or a lot. Also try my Asian steak marinade.
Whisk together all ingredients except for the steaks.
Pour marinade into the bottom of a large resealable container, or divided between two containers large enough to hold each steak.
Add steaks. Coat bottoms well then flip and coat other sides.
Cover and refrigerate for 1 hour, flipping the steaks every 15 minutes.
Cook as you normally would. Note that since the marinade contains molasses and brown sugar the steaks will char if left over high heat for very long. Sear your steaks over high heat then finish them over indirect heat to prevent burning.
Our local grocery store recently had the new marinades and anytime sauces from Stubb’s BBQ on sale. Now, I usually make my own marinades and sauces, but the bottles caught my eye. I took a glance and liked what I saw: chunky natural ingredients in flavors that sounded bold. I like bold flavors. So I bought a few bottles of each one that they had: chicken, beef and pork marinades, and green chile, sweet black pepper, and Texas Sriracha sauces. I did not get the injectable marinades, and sadly, our store did not have the Texas Steakhouse marinade (I’ll keep looking for it, though.It sounds great: a combination of ancho chiles, garlic, and onion).
My experience with Stubb’s marinades and anytime sauces has been really, really positive. I loved every bottle, although I loved the Texas Sriracha and beef marinades the most. I will definitely always keep a few bottles on hand since they all make for quick-and-easy marinades for dinner. The Texas Sriracha is also a great substitute for your ‘usual’ Sriracha sauce.
Although Stubb’s has divided them into marinades and sauces, I feel they can all be used as either marinades or sauces. When marinating I generally let whatever I’m marinating ‘get happy’ for at least 3 hours, turning every hour or so to make sure every inch gets the full flavor. The sauces can be used as-is, just drizzle over your favorite dishes. Any of the flavors would also be great for dipping chicken nuggets, deep fried shrimp, you name it.
Here are just a few of the things I made. I started by using the Texas Sriracha on grilled wings. Man, the Texas Sriracha is gooooood! Nice little kick with southwestern spice. Definitely great. Outstanding!
I used the pork marinade on grilled pork tenderloins. Nothing fancy, but mighty tasty, with a blend of chile peppers, lime and ginger. The pork marinade would also be great on chicken.
The chicken marinade was used on butterflied chicken breasts that I then grilled and served on buns as great sandwiches. The chicken marinade has a blend of citrus, onion and garlic and would also be great on pork.
The beef marinade was fantastic on thinly-sliced beef, which I cooked along with chicken that was marinated in the chicken marinade in a great grilled stir-fry dinner. Yum! The beef marinade has a great mix of soy, red pepper and garlic. It’s great on beef, and is outstanding on a steak, which I also made.
I used the sweet black pepper sauce to marinate thinly-sliced ribeye steak, which I grilled and used for a quick steak-and-cheese sandwich, which had a nice peppery flavor, with a bit of sweetness. I added pepperjack cheese to offset the sweetness just a bit.
The green chile sauce was surprisingly good. It definitely has a spicy kick to it, with a hint of lime. I poured it over soft tacos, and man, was it ever mighty tasty good. It’d be great as a marinade too, but boy, it was sure fantastic as a sauce and would make any Tex-Mex dish really pop.
And my favorite? Texas Sriracha loaded grilled cheesesteak sandwiches. I marinated thinly-sliced ribeye (again!) for 3 hours, then fired up my grill with the griddle inserted. I grilled some sweet onion and bell pepper, then added the marinated beef. Once the beef was done I topped it with mozzarella, then it was onto Hoagie rolls for a delicious meal!
So if you run across some Stubb’s marinades or sauces in your grocery store, grab some. You won’t regret it. And grab some of Stubb’s BBQ sauces too. They’re great as-is, or as a base for making your own homemade BBQ sauce.
Stubb’s marinades and anytime sauces rate highly on the ‘Mater Rater.
We made some chicken fajitas on the grill the other night. We marinated the chicken first, using the chicken fajita marinade recipe below. Normally I use chicken tenderloins for something like fajitas, but a search of our freezer turned up nothing so I sliced chicken breasts instead.
This marinade has a nice citrus flavor from the lime, with a slight hint of smoke. Don’t be afraid to use more cayenne if you like a little more heat.
Steak prices are through the roof these days. Sometimes I have to settle for a lesser cut, but that doesn’t mean I settle for less taste. I throw together this tasty grilled steak marinade and let the steak get happy in it for a few hours, toss it onto a hot charcoal fire, and all is right with the world once again.
Feel free to substitute some hot sauce for the Cajun seasoning for an extra kick. Serve this steak up with some fantastic Mesa Grill steak sauce.
I made this idea for a bratwurst bath up. I have no idea who or what influenced the idea, but I use this technique any time I grill bratwursts.
I should add that the leftover vegetables (if you have any) are also really great on top of hot dogs or hamburgers. I leave in or take out whatever vegetables I have on hand… you don’t have to make this exactly as it is written. I also like adding jalapeno, but I’ll leave it out depending on the crowd.
I’m always leery when someones says “This is the best in the world!”. We all have different tastes, so of course what you like might not be what I like. This marinade may be the exception. It is really great, and it can be modified to suit your tastes. Like a bit of heat? Add more cayenne. Like more savory? Add more spices and herbs. Like sweet? Add a tablespoon of honey.
This is a very versatile marinade that is perfect on all meats. My first time using it I had it on a thin T-bone steak that I quickly grilled to 145 F and then let rest for 10 minutes. It was perfectly tender and flavorful!