Spring is here, the weather’s warming up and it’s time to get out and grill. I’m looking forward to lots of outdoor grilling this season but we started with this old favorite. If you don’t like cilantro, substitute mint or rosemary. It just depends on what you’re serving alongside, what meat you’re marinating and what sounds good to you.
- Limes, 3 or 4
- Olive Oil, 1/2 cup
- Chicken Stock, 1/3 cup
- Garlic, 4 or 5 cloves
- Cilantro, 3 or 4 tablespoons when snipped
- Crushed Red Pepper Flakes
- Brown Sugar, 2 tablespoons
Juice the limes. Chop a little peel if you’d like.
Mince the garlic.
Snip the cilantro.
Combine the olive oil, lime juice, cilantro. Stir in the brown sugar.
Add a dash or two of crushed red pepper.
Stir in a little chicken stock. I just added a little water and a bit of Better Than Bouillon.
Whisk it all together and pour it over chicken, fish, shrimp or vegetables. 
Marinate for at least a couple of hours before grilling. Turn the chicken or shake the container once in a while so everything stays well-coated.
Fire up the grill and start cooking! In the first few minutes of cooking, you can brush on a little more of the marinade mixture. After that, if you’ve used it for chicken, fish or shrimp, throw away the leftover marinade because germs march on and you don’t want them to march on you. If you’re grilling vegetables it’ll be fine. 
Now for an extra… grilled pineapple.
We had a pineapple that we threw on the grill too. I cut it into wedges, drizzled it with just a little olive oil and white balsamic, sprinkled it with a little mint and put it on the heat just long enough for the edges to start to brown. It was perfect on a bed of steamed jasmine rice.
{ 10 comments… read them below or add one }
This looks great! I am going to have to try this ASAP
I love your gadgets. The juicer looks snazzy! This marinade looks amazing. I love the color of everything!
Memoria, I have to say, that juicer is the best. Nothing else on the market works like that one does.
Mom, that looks terrific! Instead of flipping the meat to keep it in the juices why don’t you just try throwing it all in a ziplock and then sealing it up tight with no air in it. That’s how I marinade my fajitas. Sometimes I’ll do that when I break apart big packs of meat to put in the freezer. Just whoop up some marinade and freeze it.
I’m not into a whole lot of specialty gadgets but that little Mighty OJ Juicer was a great investment. It’s efficient, easy to clean and has no motor to burn out.
If I’d had big ziplocs I might’ve done that. That’s how I pack chicken in the cooler for camping.
Yummm… A chicken with this marinate sounds amazing!
Karen this looks great. I have a very similar marinade I make as well and my family loves it. The last time I made it I realized I had about 1/4 of a jar of Goya Recaito leftover in the fridge, so I threw that into the marinade as well as all the other ingredients. It added even more great flavor, and now I add it each time I make this chicken.
I like your addition of the crushed red pepper. That’s the one ingredient my recipe is lacking. I’m going to give it a try next time I make this up.
Chicken was just made for lime and cilantro!
Oh, that sounds great. I might throw in half bottle of Mojo next time I do it?
This looks great! I am going to have to try this ASAP
I love the combination of garlic, coriander and ginger. This looks yummy and I definitely must try. Nice site!
Greetings from Gibraltar.
Brian