Most any cut of chicken works for this–the best is chicken breasts or thighs, but this marinade also works great on many types of meat. Meat can be marinated for as little as 1-2 hours, or overnight for more flavor. Marinades not only add flavor but can prevent some of the carcinogenic compounds from forming when meat is grilled.
Marinades are fun and easy once you get a basic formula down. This one is my stand-by formula. You can always make variables of this by adding more herbs, spices, etc. All you need is an oil, flavor (soy, teriyaki, etc), an acid (lemon, lime, orange juice, balsamic vinegar, apple cider vinegar, etc), a touch of sweetness (honey, brown sugar, molasses, maple syrup), and then seasonings (garlic, ginger, herbs, salt and pepper). The sky is the limit!
2-3 lbs of boneless skinless breasts or thighs
Bamboo skewers, soaked in water for a couple hours
1 cup gluten free soy sauce
1/2 cup water
2 Tbsp honey or brown sugar
Juice of one fresh lemon or lime
Splash of orange juice or fresh orange juice
1 Tbsp fresh ground ginger root
Fresh ground black pepper or pinch of cayenne or hot sauce like Tabasco
4 chopped fresh garlic cloves
2 Tbsp extra virgin olive oil
If using skewers, slice chicken in smaller slices that will fit on skewers. Mix marinade ingredients in a large shallow glass dish. Place chicken in dish and be sure all pieces are covered. Thread chicken on skewers and grill over medium heat on grill or in oven on a baking sheet at 375 F for 12-18 minutes. Turn to brown all sides. Serve with satay sauce (recipe below) or grilled fresh pineapple.
1/2 cup peanut butter, sunflower butter or cashew butter. Add 2 Tbsp boiling hot water and mix with a fork till well blended. Add a squeeze of lemon juice, grated ginger, and a touch of honey or sugar. Mix well.