You will be hooked on the taste of this marinade from our
friends in the South Pacific on Guam. It can be used for any type of meat.
The marriage of this marinade and the grill is a match made in heaven.
Preparation Time: 2 Hours Serving Size: marinade for
1 1/2 pounds of meat
- 1 1/2 pounds beef, chicken or pork
- 2 cloves fresh garlic, minced
- 1/4 cup green onions and tops, chopped
- 1 teaspoon salt
- a pinch of sugar
- 1/4 teaspoon black pepper
- 1/2 cup white vinegar
- 1/2 cup Kikkoman soy sauce
- 1 lemon, juiced (used prior to cooking, not marinating)
In an air tight bowl large enough to accommodate your meat,
combine garlic, green onions, salt, pepper, sugar, vinegar and
soy sauce. Mix well. Chamorro Marinade from Guam is used for
almost all types of meat. Traditionally, flank steak is sliced
into 2 inch wide, 1/4 inch thin slices, marinated overnight
and then thread onto skewers and grilled. Beef cubes cut into
bite size pieces work well too. As for marinating chicken, common
sense rules; bone-in pieces will take longer to marinade than
boneless pieces. I find that marinating over night usually produces
the best results. Optionally, 30 minutes prior to grilling,
squeeze the juice from one large lemon into the marinade. If
you have a charcoal grill, it will produce the best flavor.
Baste with left over marinade for the entire cooking time. The
amounts given above are only guidelines. Some find a need for
more soy sauce, some for more garlic, or even for more onions.
Experiment. Vegetables such as green peppers, onions and tomatoes
do very well with this marinade. Use the vegetables and beef
or chicken cubes to create delicious kabobs.