827 mirin recipes

Broiled scallop and mushroom skewers marinated in olive oil, lemon juice, garlic, bay leaf, and coriander seeds. A simple seafood brochette served with tartar sauce.

Five-pepper chicken fajitas with red, yellow, and green bell peppers plus jalapeño and black pepper. Lime-cumin marinated chicken in whole wheat tortillas.

Grilled pork loin chops marinated in white wine vinegar, Worcestershire, and garlic, served with a cold Dijon mustard sour cream sauce. A make-ahead freezer-to-grill dinner.

Grilled chicken breasts marinated in lime and cilantro, topped with a zesty cilantro-lime compound butter spiked with shallot and cayenne. Grill or broil to juicy perfection.

Texas-style beef fajitas with skirt steak marinated overnight in red wine and Worcestershire sauce, grilled hot and sliced thin. Served in warm flour tortillas with salsa.

Pakistani chicken marinated in spiced yogurt with cumin, ginger, garlic, lemon juice, and paprika, then grilled or broiled. Deeply seasoned from slits cut into the meat that let the marinade penetrate.

Garlic steak marinated in steak sauce, cracked pepper, and crushed garlic then broiled to juicy medium-rare. Five ingredients, one hour marinade, and dinner is handled.

Iowa pork chops are thick-cut bone-in chops marinated in soy, garlic, onion, and ketchup, then grilled standing on the chine bone for even cooking. Heartland steakhouse standard.

Curry and mango chutney marinated chicken wings baked until crisp and finished under the broiler, served with a cool cucumber yogurt dipping sauce. Bold Indian-spiced party wings.

Thai-style grilled prawns marinated in lemongrass, galangal, and rice wine, skewered and grilled until smoky. A stunning appetizer presentation stuck into a halved orange.

Indian-spiced chicken thighs marinated in yogurt, mango chutney, curry powder, cumin, and fresh ginger, then baked until brown and fork-tender. Bold flavor with minimal effort.

Maui chicken sandwich with pineapple-marinated grilled chicken, grilled pineapple rings, jicama slaw, and Thousand Island on a roll. A Hawaiian-inspired sandwich ready in 40 minutes.

Greek beef pita with red wine-marinated flank steak seared in butter, stuffed into warm pita with yogurt, cucumber, lettuce, and tomatoes. Build-your-own style.

Korean barbecue short ribs (kalbi) marinated in shoyu, garlic, ginger, honey, and sesame oil, then grilled or broiled for smoky, caramelized edges.

Orange barbecued chicken marinated overnight in orange juice concentrate and teriyaki sauce. Grilled over charcoal and basted for a sweet, glossy, caramelized finish.

Garlic-ginger bourbon chicken: cubed chicken marinated in soy sauce, bourbon, fresh ginger, garlic, and brown sugar, then baked, grilled, or broiled. Big-flavor weeknight dinner.