#spicymarinade

[karylskulinarykrusade]

Spicy New Orleans Shrimp. The incredibly flavorful marinade is spicy, but not overpowering. You will want to savor every drop of it! Serve shrimp on its own, over rice, or with crusty bread for dipping

[mrlipschutz]

myfantasiworld's art animation commissions

[ghostyartblog]

This recipe for Low-Carb Jerk Chicken is simple to prepare, dairy-free, paleo, and keto-friendly. With spices like allspice, cinnamon, and cayenne pepper, the jerk marinade gives it a ton of flavor. Ideal for an easy and filling dinner!

Ingredients: 4 boneless, skinless chicken breasts. 2 tablespoons olive oil. 2 tablespoons coconut aminos. 2 cloves garlic, minced. 1 tablespoon fresh ginger, grated. 1 tablespoon fresh thyme leaves. 1 teaspoon ground allspice. 1 teaspoon ground cinnamon. 1 teaspoon paprika. 1/2 teaspoon cayenne pepper. Salt and pepper to taste. Lime wedges, for serving.

Instructions: In a bowl, mix together olive oil, coconut aminos, garlic, ginger, thyme, allspice, cinnamon, paprika, cayenne pepper, salt, and pepper to make the marinade. Add chicken breasts to the marinade and toss to coat. Cover and refrigerate for at least 30 minutes, or overnight for best results. Preheat grill or grill pan over medium-high heat. Remove chicken from marinade and discard excess marinade. Grill chicken for 6-8 minutes per side, or until cooked through and grill marks appear. Serve hot with lime wedges for squeezing over the chicken.

Prep Time: 40 minutes

Cook Time: 16 minutes

icmbf 2019

[bardicchef]

People who like their chicken with a lot of flavor will love this spicy marinade for grilling chicken. Soy sauce, honey, garlic, and Sriracha mixed together make a tempting marinade for chicken that makes it taste great. Great for a quick dinner during the week or a barbecue on the weekend.

Ingredients: 4 chicken breasts. 1/4 cup soy sauce. 2 tablespoons olive oil. 2 tablespoons honey. 2 cloves garlic, minced. 1 tablespoon Sriracha sauce. 1 teaspoon ground cumin. 1 teaspoon paprika. Salt and pepper to taste.

Instructions: Soy sauce, honey, lemon juice, Sriracha sauce, ground cumin, paprika, salt, and pepper should all be mixed together in a small bowl. Put the chicken breasts in a shallow dish or a plastic bag that can be closed again. Make sure all the chicken pieces are covered in the marinade by pouring it over them. Cover or seal the dish and put it in the fridge for at least 30 minutes or up to 4 hours to let the flavors mix. Warm the grill up to a medium-high level. Take the chicken out of the marinade and let the extra sauce drip off. Grill the chicken for 6 to 8 minutes on each side, or until it's fully cooked and the juices run clear. Use the rest of the marinade to baste the chicken every so often. Take the chicken off the grill and let it rest for a few minutes.

Prep Time: 10 minutes

Cook Time: 15 minutes

Athlacca National School

[letslivebythesea]

The flavors in Firecracker Asian Salmon are great together: sweet, savory, and spicy. The marinade gives the salmon a rich flavor, and grilling it makes it taste smoky. This dish is great for a quick and tasty barbecue because it is healthy.

Ingredients: 4 salmon fillets. 1/4 cup soy sauce. 2 tablespoons hoisin sauce. 2 tablespoons honey. 1 tablespoon sesame oil. 1 tablespoon rice vinegar. 2 teaspoons grated ginger. 2 cloves garlic, minced. 1 teaspoon Sriracha sauce adjust to taste. 1 green onion, finely chopped for garnish. Sesame seeds for garnish.

Instructions: Soy sauce, hoisin sauce, honey, sesame oil, rice vinegar, ginger, garlic, and Sriracha should all be mixed together in a bowl using a whisk. Put the salmon fillets in a shallow dish or a plastic bag that can be closed again. Don't use the other half of the marinade right away; save it for later. Put the salmon in the fridge for at least 30 minutes with the lid or bag on top to let it marinate. Warm up the grill over medium-high heat. Take the salmon out of the marinade and throw away the marinade. Grill the salmon for 4 to 5 minutes on each side, or until it's done the way you like it. While it's cooking, baste it with the marinade you saved. When the salmon is done, put it on a serving platter and top it with sesame seeds and chopped green onions. Enjoy your Firecracker Asian Salmon while it's still hot!

Prep Time: 35 minutes

Cook Time: 10 minutes

Jyotiri Maye

[liang-xing]

These Asian Pulled Pork Wraps are a delicious fusion of flavors, combining tender marinated pork with crunchy coleslaw and aromatic herbs. The Asian-inspired marinade adds a savory and slightly spicy kick to the dish, making it a perfect choice for a quick and satisfying meal.

Ingredients: 1 lb pork shoulder, boneless. 1/4 cup soy sauce. 2 tablespoons hoisin sauce. 2 cloves garlic, minced. 1 tablespoon ginger, grated. 1 tablespoon brown sugar. 1 teaspoon sesame oil. 1/2 teaspoon five-spice powder. 1/4 teaspoon red pepper flakes adjust to taste. 4 large tortillas or wraps. 2 cups coleslaw mix cabbage and carrots. 1/2 cup fresh cilantro leaves. 1/4 cup chopped green onions. Sriracha sauce optional, for extra heat. Vegetable oil for cooking. Salt and pepper to taste.

Instructions: In a bowl, combine soy sauce, hoisin sauce, minced garlic, grated ginger, brown sugar, sesame oil, five-spice powder, and red pepper flakes to make the marinade. Place the pork shoulder in a zip-top bag or a shallow dish and pour the marinade over it. Seal the bag or cover the dish and refrigerate for at least 4 hours or overnight, turning the pork occasionally to ensure even marination. Preheat your grill or a pan over medium-high heat. Remove the pork from the marinade, allowing any excess to drip off. Season with salt and pepper. Cook the pork for about 4-5 minutes per side, or until it reaches an internal temperature of 145F 63C for medium-rare or longer if desired. Remove from heat and let it rest for a few minutes before slicing it thinly. While the pork is resting, heat the tortillas or wraps according to the package instructions. To assemble the wraps, place a portion of sliced pork on each tortilla, followed by coleslaw mix, fresh cilantro leaves, and chopped green onions. Drizzle with Sriracha sauce if you like it spicy. Fold the sides of the tortilla in, then roll it up tightly, securing the wrap with parchment paper or foil if needed. Serve the Asian Pulled Pork Wraps immediately, and enjoy!

Prep Time: 20 minutes

Cook Time: 10 minutes

Sarah Donelan

[mybieberexperience]

Galic Zorana

[karylskulinarykrusade]

Spicy Chicken Vegetable Stir Fry is a fabulous way to eat healthy, light, and low carb. You control the spice level, and mix in your favorite veggies for this mouthwatering dish