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For the marinade: In a pint-sized mason jar, combine the olive oil, soy sauce, garlic, brown sugar, lemon juice, mustard, thyme, salt, and pepper. Cover and shake well to combine.
Grilled chicken served with a tangy, Argentinian herb-based sauce made with fresh parsley, cilantro, garlic, olive oil, and spices. Get the recipe: Grilled Chimichurri Chicken Skewers Foodie Crush
Bone-in chicken thighs, baby potatoes, broccoli, and red onion are all tossed in a simple olive oil, lemon juice, and za’atar marinade, then roasted to crispy, schmaltzy perfection.
It also seems like a low-effort, high-reward recipe: “[just] get a nice sear on sushi-grade Ahi tuna steaks, then drizzle them with an Asian salsa made with avocado, sesame, lime, citrus, and ...
"Ultra Bomber Burrito" (a giant grilled tortilla stuffed with "Australian tasty cheese", sour cream, guacamole, a chili sauce made with habaneros, cayenne, and African piri piri peppers, Mexican rice, black beans cooked in a habanero and garlic sauce, grilled chicken marinated in habanero oil, garlic/cayenne seared steak, and a salsa made from ...
"5 Day Fire Grilled Oaxacan Chicken" – chicken pieces (in a 36 hour brine, then marinated for 3 days in a Oaxacan spice blend—chipotle, garlic, salt, sugar, red onions, cilantro, lemon and lime juices), cooked with white oak on an all-wood fired Argentinian asado grill, finished in the oven for 20 minutes and char-grilled again, topped with ...