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 pound meat
- 1 1/2 pounds beef, chicken or pork
- 2 cloves fresh garlic, minced
- 1/4 cup green onions, including the tops, chopped
- 1 teaspoon salt
- a pinch of sugar
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- 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)
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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.
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