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Originally published Wednesday, June 25, 2014 at 6:03 AM

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Two go-to marinades for summer grilling

Use these marinades on pork tenderloin, skirt steak, skewered shrimp, thick fish fillets and boneless chicken.


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Here are two go-to marinades, one tangy and sweet, the other garlicky and spicy, sure to make the summer grilling season memorable. Use them on pork tenderloin, skirt steak, skewered shrimp, thick fish fillets and boneless chicken with at least 30 minutes marinating time. For longer-cooking cuts, such as pork country ribs or chicken on the bone, increase the marinating time to a day or two.

SWEET AND TANGY GINGER SOY MARINADE

Makes: a generous ½ cup

2 large shallots, finely chopped

4 cloves garlic, finely chopped

¼ cup soy sauce

2 tablespoons tamarind pulp or ¼ cup fresh lemon juice

2 tablespoons grated fresh ginger or refrigerated ginger purée

2 teaspoons each: ground coriander, sugar

1 teaspoon each: salt, ground cumin

½ teaspoon cayenne, optional

Mix all ingredients in a jar with a tightfitting lid. Refrigerate covered up to two weeks.

SPICY GARLICKY RED CHILI MARINADE

Makes: about 1 cup

6 tablespoons Asian chili paste with garlic

¼ cup sugar

2 tablespoons each: soy sauce, unseasoned rice vinegar, Asian sesame oil

6 cloves garlic, crushed

2 tablespoons grated fresh ginger or refrigerated purée

Mix all ingredients in a jar with a tightfitting lid. Refrigerate covered up to two weeks.

SWEET AND TANGY GRILLED PORK TENDERLOIN

Makes 4 to 6 servings

½ recipe sweet and tangy ginger-soy marinade

2 pieces, about 1 pound each, trimmed pork tenderloin

Cilantro sprigs

1. Put marinade into a plastic food bag or shallow baking dish. Add pork to the marinade; turn to coat. Refrigerate covered at least 30 minutes or up to four hours.

2. Prepare a charcoal grill or heat a gas grill to medium heat. Remove pork from marinade; place on grill directly over heat source. Cover grill; cook, 10 minutes. Turn tenderloin; move to a cooler section of the grill. Continue grilling until an instant-read thermometer registers 135 degrees in the thickest portion, usually 10-15 minutes more.

3. Remove to a cutting board; let rest 10 minutes. Serve thinly sliced and garnished with cilantro.

RED CHILI CHICKEN

Makes 4 to 6 servings

2 pounds boneless, skinless chicken thighs or breasts, or thin pork chops

½ recipe spicy garlicky red-chili marinade

Chopped fresh scallions

Sesame seeds

1. Put chicken into a shallow baking dish. Smear marinade over all sides to coat it well. Refrigerate for 30 minutes if desired.

2. Prepare a charcoal grill or heat a gas grill to medium-high heat. Place chicken on grill, directly over heat source. Cover grill; cook seven minutes. Flip meat; continue grilling until meat feels almost firm when pressed, five to eight minutes more. Serve sprinkled with scallions and sesame seeds.

— All recipes from JeanMarie Brownson, The Chicago Tribune



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