Best Whiskey Marinade Recipes

WHISKEY MARINADE

Steps:

• Stir together the whiskey, soy sauce, Dijon mustard, green onion, brown sugar, salt, Worcestershire sauce, and pepper.

WHISKEY MARINADE FOR CHICKEN, PORK OR STEAK

Steps:

• Place brown sugar in bowl.
• Add whiskey to brown sugar and mix.
• Add olive oil to whiskey and brown sugar mixture.
• Add remaining ingredients.
• Place meat in air tight container.
• Pour mixture over meat.
• Seal in air tight container.
• Shake container.
• Place meat with marinade in refrigerator for 3 hours to overnight.
• Cook meat on grill.

WHISKEY MARINADE FOR LONDON BROIL

Steps:

• Score meat with a knife of both sides. Combine all ingredients together and marinade steak for 3 hours or longer in the refrigerator.
• Broil or grill to desired doneness and slice on the diagonal.

WHISKEY MOJO MARINADE

Steps:

• To make the marinade, whisk together the canola oil, garlic, whiskey, orange juice, lime juice, cumin, and soy sauce.
• To use the marinade, pour into a resealable plastic bag. Add up to two pounds of meat, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator at least 1 hour, preferably overnight.

EASY WHISKEY STEAK MARINADE

Steps:

• Mix ingredients together, add to zip-lock bag with steak and ensure all is rubbed in/covered. Leave to marinate in the fridge for at least 30 mins and up to 3 hours. Bring to room temperature (in zip-lock bag/marinade) before grilling. I also like to add a little vegetable oil to the marinade, to cover the steaks in, prior to grilling rather than adding oil to the griddle. Salt & pepper once grilled/served.

FLANK STEAK WITH PINEAPPLE WHISKEY MARINADE~ROBYNNE

Steps:

• 1. Combine all ingredients in a gallon sized zip-lock bag. Refrigerate over night or as long as possible.
• 2. Set out at room temperature for 1 hour prior to grilling.
• 3. Grill 5-7 minutes each side for rare, or 7-10 minutes for medium. Use marinade to baste.
• 4. Remove from grill and slice steak immediately by cutting across the grain into 1/4 inch thick slices.

THAI STYLE HONEY-GLAZED BABY BACK RIBS WITH WHISKEY MARINADE

Steps:

• 1. MARINATE THE RIBS: Arrange the rib racks in a large glass or ceramic baking dish, overlapping them slightly. In a medium bowl, whisk the soy sauce with the whiskey, honey, ginger, white pepper, sesame oil, cinnamon and nutmeg. Pour the marinade over the ribs and turn to coat. Cover and refrigerate for 4 hours. 2. MAKE THE GLAZE AND DIPPING SAUCE: In a small bowl, combine the honey with the hot water. In a medium bowl, combine the lime juice with the fish sauce, soy sauce, pepper flakes, cilantro and sugar; stir until the sugar is dissolved. 3. Preheat the oven to 300°. Line a large rimmed baking sheet with foil. Arrange the ribs on the baking sheet, meaty side up. Roast for about 2 hours, until tender. Baste the ribs with the honey mixture and roast for another 15 minutes, until browned and glossy. Remove the ribs from the oven and baste again with the honey mixture. 4. Preheat a grill. Grill the ribs over moderately high heat, turning once, until lightly charred, about 4 minutes. Transfer the racks to a cutting board and cut into individual ribs. Arrange the ribs on a platter and serve the dipping sauce alongside.

WHISKEY STEAK MARINADE

Steps:

• Combine all ingredients. This will marinate about 16-20oz of meat. This is a salt marinade, so it is not recommended that you soak for more than 45 minutes

HONEY-GLAZED BABY BACK RIBS WITH WHISKEY MARINADE

Steps:

• Arrange the rib racks in a large glass or ceramic baking dish, overlapping them slightly. In a medium bowl, whisk the soy sauce with the whiskey, honey, ginger, white pepper, sesame oil, cinnamon and nutmeg. Pour the marinade over the ribs and turn to coat. Cover and refrigerate for 4 hours.
• In a small bowl, combine the honey with the hot water. In a medium bowl, combine the lime juice with the fish sauce, soy sauce, pepper flakes, cilantro and sugar; stir until the sugar is dissolved.
• Preheat the oven to 300°. Line a large rimmed baking sheet with foil. Arrange the ribs on the baking sheet, meaty side up. Roast for about 1 1/4 hours, until tender. Baste the ribs with the honey mixture and roast for another 10 minutes, until browned and glossy. Remove the ribs from the oven and baste again with the honey mixture.
• Preheat a grill. Grill the ribs over moderately high heat, turning once, until lightly charred, about 4 minutes. Transfer the racks to a cutting board and cut into individual ribs. Arrange the ribs on a platter and serve the dipping sauce alongside.

WHISKEY MARINADE

Steps:

• 1. Whisk together all ingredients. Pour over meat in a sealed container in refrigerator. Let meat marinade a minimum of 1 hour, turning once or twice to make sure meat is coated consistently on all sides.
• 2. Grill meat according to your liking. Increase ingredient amounts depending on the amount of meat you are marinading.

GRILLED CHICKEN WITH WHISKEY GINGER MARINADE

Steps:

• Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to 1/2-inch thickness using a meat mallet or rolling pin.
• Combine bourbon and next 9 ingredients (bourbon through garlic). Reserve 1/3 cup marinade. Pour remaining marinade into a zip-top plastic bag; add chicken. Seal and marinate in refrigerator 1 hour, turning occasionally.
• Preheat grill to medium-hot using both burners. Turn left burner off (leave right burner on). Remove chicken from bag; discard marinade. Coat grill rack with cooking spray. Place chicken on grill rack over right burner; grill 2 minutes on each side or until browned. Move chicken to grill rack over left burner. Cover and cook 5 minutes or until done. Slice each breast diagonally into thin strips; place chicken on a platter. Cover loosely with foil.
• Combine water and cornstarch, stirring well with a whisk. Place reserved 1/3 cup marinadein a small saucepan; stir in cornstarch mixture. Bring to a boil; cook 15 seconds, stirring constantly. Drizzle sauce over chicken; sprinkle with sesame seeds.