Memorial Day seems to mark the start of Summer, which is prime grilling season. It's one of my favorite times of the year. I love the taste that a grill adds to the food but I also enjoy the ease of cleanup. It's a win/win in my book.
Marinade For Chicken
- 2 Tablespoon avocado or olive oil
- 1 lime - the zest and juice
- 2 Tablespoon fresh cilantro - chopped and more for garnish
- 1/4 teaspoon each: salt and pepper
- 2 pounds chicken breast
First make the marinade for your chicken. In a large Ziploc bag, combine the oil, lime zest and juice, chopped cilantro, salt, and pepper. Add in your chicken and refrigerate for at least 6 hours, or up to 24 hours.
Marinade For Beef
- 1 teaspoon freshly grated ginger
- 1/8 cup coconut aminos
- 1 Tablespoon sesame oil
- 1 clove garlic, minced
- 1/2 teaspoon red pepper flakes
- 1 lb. flank steak, cut against the grain into thin strips
Mix together ingredients for marinade, and pour over the sliced beef. Refrigerate for at least 6 hours, or up to 24 hours.
Once your grill is ready, get to cooking. Drain the marinade, and the flavor remains in the meat. Enjoy the flavors these marinades add to your next meal. While you're grilling put some veggies on to cook as well. Send me your favorite marinade blend.
To Your Best Health,
Coach Nancy