Best Peg Leg Petes Marinade Recipes

BAKED CHICKEN LEGS WITH BEST MARINADE

Steps:

• In a small bowl, combine all of the marinade ingredients and stir or whisk together until well blended .
• Transfer chicken legs to a large mixing bowl or a large ziploc bag. Pour the marinade over the chicken and toss with your hands to evenly coat the chicken, pushing some of the marinade under the skin of each chicken leg for richer flavor. Cover with plastic wrap and marinate 6 hours or overnight, tossing chicken once while marinating.
• Preheat oven to 400˚F and line a rimmed baking sheet with foil or a silpat. Arrange chicken skin-side-down and bring chicken to room temp while oven preheats. Brush chicken legs with any extra marinade left in the mixing bowl. Bake at 400˚F in the center of oven for 25 minutes skin-side-down then turn the chicken legs over and bake additional 25 minutes skin-side-up. For crispier skin, broil on high heat 2 to 3 minutes or until skins have browned.*

PEG LEG PETE'S MARINADE

Steps:

• 1. Mix all ingredients together in large bowl
• 2. Place chicken pieces in large zip-loc bag and pour marinade over meat. Close bag and place in a bowl so it does not leak in fridge. Let marinade over night if possible, no less then three hours.

PEG LEG PETE'S MARINADE

Steps:

• 1. Mix all ingredients in large bowl
• 2. add chicken to a large zip lock bag ,then pour marinade over meat. Seal bag and place in bowl so it does not leak in fridge and marinade overnight, no less then three hours.

PEG LEG PETE'S MARINADE

Steps:

• Combine all ingredients in large bowl,mix until sugar is dissolved.
• Marinate meat for about an hour, to even overnight(I use a gallon zip- lock bag).
• Grill meat on barbeque pit till done.

GRILLED MARINATED LEG OF LAMB

Steps:

• Combine oil, lemon juice, garlic, oregano, salt, and pepper in sealable plastic bag. Add lamb and seal bag, pressing out air. Turn bag to coat lamb, then put bag in a shallow baking pan and marinate, chilled, turning bag over occasionally, at least 8 hours.
• Bring lamb to room temperature, about 1 hour, before grilling.
• Prepare grill for cooking over direct heat with medium-hot charcoal (moderate heat for gas); see Grilling Procedure.
• Remove lamb from marinade (discard marinade) and run 3 or 4 skewers lengthwise through lamb about 2 inches apart. Grill on a lightly oiled grill rack, covered only if using gas grill, turning over occasionally and, if necessary, moving around on grill to avoid flare-ups, until thermometer registers 125 to 128°F, 8 to 14 minutes total for medium-rare.
• Transfer lamb to a cutting board and remove skewers. Let lamb stand, loosely covered with foil, 20 minutes. (Internal temperature will rise to 135°F while meat stands.) Cut across the grain into slices.

PETE'S TERIYAKI MARINADE

Steps:

• Mix all ingredients.
• Marinate meat several hours or overnight.
• Baste with marinade while cooking.
• Strain remaining marinade, heat to boiling and use as gravy over rice.
• You may use 1 tablespoon dried, ground ginger in place of fresh.