Mesquite Marinade Recipes

MESQUITE CHICKEN MARINADE

Steps:

• Add oil, mesquite seasoning, lemon juice, salt, and water to a ziplock bag. Close the bag and shake/mix contents.
• Add chicken to bag and reseal. Allow chicken to sit in the marinade for a minimum of 30 minutes, ideally 24 hours.
• Remove chicken from marinade and cook using the desired method. We grilled ours because the smokey flavor of the grill perfectly compliments the flavors in the marinade. Make sure chicken reaches an internal temperature of 165F.

MESQUITE GRILLED CHICKEN MARINADE

Steps:

• In a small bowl, whisk together the olive oil, apple cider vinegar, brown sugar, salt, pepper, garlic powder, liquid smoke, and Worcestershire sauce.
• Place chicken in a large Ziploc bag. Pour marinade over the top of chicken. Seal and marinade a minimum 2 hours or overnight.
• Once done marinating, grill the chicken until cooked, flipping halfway through. (Be careful. Since there is quite a bit of sugar in the marinade, watch closely so the chicken does not burn.)

COPYCAT MESQUITE GRILL SEASONING

Steps:

• Combine all ingredients in a coffee grinder, and grind until no large chunks remain. Transfer to an airtight container for storage.

MESQUITE-MARINATED SALMON TACOS

Steps:

• Cut salmon into bite-sized cubes and place in a glass or ceramic bowl. Cover with mesquite marinade and toss to coat. Cover the bowl with plastic wrap and marinate in the refrigerator for 20 to 30 minutes.
• Preheat the oven to 350 degrees F (175 degrees C).
• Heat taco shells in the preheated oven for 3 minutes.
• Meanwhile, heat oil in a large frying pan. Add onion and saute until soft, 2 to 3 minutes. Add salmon and cook until no longer pink, 3 to 5 minutes.
• Fill taco shells with salmon and top with cheese, olives, salsa, and sprouts.