Light Up Your Summer with Vitality-infused Marinades

27 June 18, 2015 - At Home, DIY, Essential Oil Recipes, Essential Oils, How to Use Essential Oils, Nutrition with Essential Oils, Recipes, Vitality™ essential oils, Wellness, Young Living Lifestyle

If you love breaking out the grill, then summer is definitely your season! Whether you’re making tasty chicken-veggie kabobs or juicy chicken sandwiches, these fresh summer marinades will give your next barbecue an essential oil zing that you—and your guests—will love!

Each marinade recipe is sufficient for 1–2 lbs. of meat or your protein of choice.

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Citrusy Marinade Recipe

Prep Time: 5 minutes

Total Time: 4 hours, 5 minutes

Citrusy Marinade Recipe

Ingredients

Instructions

  1. Combine all ingredients and pour over chicken in a shallow glass bowl or baking pan.
  2. Cover and refrigerate for 1–4 hours before grilling.
  3. Discard marinade after use.
https://www.youngliving.com/blog/light-up-your-summer-with-essential-oil-infused-marinades/

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Mediterranean Marinade Recipe

Prep Time: 5 minutes

Total Time: 4 hours, 5 minutes

Mediterranean Marinade Recipe

Ingredients

Instructions

  1. Combine all ingredients and pour over chicken in a shallow glass bowl or baking pan.
  2. Cover and refrigerate for 1–4 hours before grilling.
  3. Discard marinade after use.
https://www.youngliving.com/blog/light-up-your-summer-with-essential-oil-infused-marinades/

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Honey Lime Marinade Recipe

Prep Time: 5 minutes

Total Time: 4 hours, 5 minutes

Honey Lime Marinade Recipe

Ingredients

  • 3/4 cup olive or other oil
  • ½ cup soy sauce
  • ½ teaspoon ground mustard
  • 1 tablespoon honey
  • 3 drops Lime Vitality essential oil
  • ½ teaspoon freshly ground black pepper

Instructions

  1. Combine all ingredients and pour over chicken in a shallow glass bowl or baking pan.
  2. Cover and refrigerate for 1–4 hours before grilling.
  3. Discard marinade after use.
https://www.youngliving.com/blog/light-up-your-summer-with-essential-oil-infused-marinades/

Do you use Vitality essential oils when you marinade? Share your secret recipes with us in the comments!

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  • Nicole C.

    Salmon Marinade
    2 T EVOO
    2 tsp minced garlic
    1 drop black pepper vitality
    2 drop rosemary vitality
    1 drop lemon vitality or citrus fresh vitality
    1-2 T brown sugar
    Rub on flesh side of salmon –number of drops are up to you.
    Pre heat grill. When hot, put grilling plank on for one minute. Flip over. place salmon on top and grill. Enjoy!

    Marinade for Shrimp
    2 T EVOO
    2 Tsp minced garlic
    1 drop black pepper vitality
    1 drop rosemary vitality
    2 drop lemon vitality or citrus fresh vitality
    Grill on plank, like alder or other.

    • Dara

      These sound awesome!!! I’m going to love trying both of them!

    • Chris Burns

      Hello there, what is EVOO? Thank you Chris : )

      • Hey Chris,

        EVOO is a common acronym for Extra Virgin Olive Oil. That is what Nicole is most likely referring to with her recipes.

        I hope this helps!

  • Love Young Living Oil recipes! It’s a way of life!

  • Shannon Smith

    Braggs Amino Acids are GMO free and Gluten free. They are a great substitute for soy sauce in recipe’s as is Tamari.

    • Cassie

      Thank you so much for posting this!!

    • Michelle Hirsch

      Unfortunately I hate to reveal negative info on Braggs amino acids. You can google and research but their process of manufactoring this product actually produces MSG which is why it is so high in sodium without added salt! Be informed and careful

  • I made fish and chips the other night and put 2 drops of lemon oil in the beer batter. It was soo good it added a hint of lemon.

    • Debbie

      my husband and i happen to like sardines….. packed in olive oil. We drain them, then add a drop of lemon oil. Love this addition! (used to use store bought lemon juice-Not the same)

      • Debbie Doucet

        Us too! love the flavor the YL lemon vitality oil gives the sardines…. way better than the store bought juice!

      • Maryann

        What a good idea!

  • Elaine Olson

    These recipes sound amazing and I’m anxious to try them. I did want to comment on the issues with soy sauce, you might want to try Tamari sauce, it’s a Japanese version of soy and can be gluten free or very low gluten, check the label. Soy, used more in Chinese dishes, is made from 50% soy beans and 50% wheat and Tamari is made from fermented soy beans with little to no wheat added. I use Tamari and we really like it.

    • yvonne

      hi michelle,

      Did you find any trace of bitterness? I do experience bitterness when i used the real lemon or anything citrus.

      thanks
      yvonne

  • Mary Krol

    These recipes sound amazing!! I can’t wait to try them all~~

  • Denise Kamena

    Chia Seed Pudding
    2 cans coconut milk, or 1 can coconut milk and 1 can coconut cream
    3/4 cup chia seeds
    3/4 cup sweetener, maple syrup, agave, honey
    2 tsp. vanilla
    zest and juice of 1 lemon
    15 drops of lemon essential oil
    mix all together and refrigerate for 15 minutes, stir and refrigerate over night
    so fresh and creamy, yummy

    • just made this…with some “adjustments” for my tastes…

      I don’t often get a “sweet tooth”.
      This just may be a alternative to just picking up one donut (danger danger) — Just made it – Put in fridge – waited 15 minutes – tasted – OMG Hope I can wait till tomorrow to do a final taste test! Who am I kidding…I will be tasting it sooner than tomorrow. I believe the 24 hour in fridge is to set it up…

      Of course, I made “adjustments” as I do for each inspirational recipe I find on the internet, for a chai flavor and smaller amount – see below my adjustments for original recipe

      1 can coconut milk organic of course
      1/3 cup chia seeds
      1/3 cup raw honey
      no vanilla (used YL Oils instead)
      One drop of each:
      Nutmeg
      Cardamom
      Cinnamon Bark
      Ocetea
      Clove
      Cassia
      Omitted zest and lemon as well as lemon oil – Going for a chi taste instead
      Added 3/4 cup frozen Organic Mango chunks
      Added 2 Kaffir Lime leaves (brought back from Hawaii and Angeline’s garden) Suska has just received a Kaffir Lime Leaf tree for her anniversary present…so I will have access to fresh ones soon.

      Blended all together with my immersion blender (from Switzerland Professional Bamix – Love this! – I use the Bamix to make my smoothies in a beaker type glass which I just drink out of after blending
      …only one item to clean! I used this same beaker to make the recipe)

      Put in fridge – waited 15 minutes – tasted – OMG Hope I can wait till tomorrow to do a final taste test!

      Several months ago, I made candied citrus peels in my Instant Pot…I believe I will put a few on top as garnish for my “dessert” tonight after I have my salmon and Cauliflower steak for dinner. I so love being inventive in the kitchen.

      May put some of my cold brew coffee in it next time Possible 1 can coconut cream and one can – from coconut cream can of cold brew coffee…

      tried to put a picture up..would not copy here.

      • Maryann

        Loved your ideas! Did you try the cold brew coffee ?

        • Tamara

          Did you blend up the chia seeds and 2 Kaffir Lime leaves too?

      • Tamara

        Anne Lemieux, did you blend up the chia seeds and 2 kaffir Lime leaves too?

    • Karen

      I want to try this!

    • Maryann

      Can’t wait to try this with my daughter tonight!

  • Denise Belle

    It all sounds so delicious! My favorite, quick and easy recipe is:

    Salmon
    Chopped garlic
    Olive oil
    Salt
    Pepper
    1-2 drops lemon essential oil

    Let it marinade for at least 10 mins.

    Wrap in foil and bake at about 350 F for 8-10 mins (I like my salmon rare)

    It’s that simple! and delicious! Very handy for when you don’t have fresh lemons around!

  • Mary

    These all sound delicious, but I’m supposed to avoid soy. Is there a good substitute for the soy sauce? Will olive oil work? Thanks in advance!

    • I avoid soy as well. I use Raw Coconut Aminos by Coconut Secret

    • check out Bragg Liquid Aminos for soy substitute

      • Barbara

        I’m pretty sure Braggs isn’t gluten free but coconut aminos are. They are a Braggs substitute.

    • Lauren

      Check out coconut amnios I bought on amazon or at Wegmans grocery store taste even better than soy sauce!

      • Traci

        I love the Coconut Aminos but its so expensive, do you all have something else that is comparable to it??

      • julie

        Braggs is also gluten free, great taste, never go back to soy

      • julie

        Also has 16 amino acids,vegetable protein,taste great!!

    • Hi Mary! We recommend looking online for a good alternative to soy sauce in marinades. There are lots of different ways to do it. These recipes are flexible and can still be delicious when tweaked to according to your preferences!

  • Lemon Grass is great with soy sauce and chicken! We use that for stir fry sometimes!

  • Marinated Chicken with Brussels Sprouts

    Brussels sprouts were called “fairy lettuce” in our household, in order to get the children to eat them. They just looked like little heads of lettuce to the kids. This recipe uses Brussels sprouts, and chicken a simple combination; but when marinated, the chicken is outstanding. Be sure to use the best organic chicken and Brussels sprouts you can find, because it makes a big difference in the flavor and texture.

    Ingredients

    2 large chicken breasts, cut into chunks
    Arrowroot powder or corn starch
    2 Tbsps olive oil
    2 cloves garlic, minced
    2 tsps coconut aminos or soy sauce
    1/2 tsp sea salt
    1/2 tsp pepper
    2 drops Young Living Basil essential oil
    1/2 cup sliced sweet onion
    1 lb. small Brussels sprouts

    Directions

    1. Cut the chicken breasts into bite-sized chunks and place in a plastic bag with the garlic, coconut aminos, Basil essential oil, salt and pepper, and marinate for 2 hours or over night.
    2. Blanch the Brussels sprouts in boiling salted water for 3-4 minutes, or til tender but not overcooked. Remove, drop in icy cold water to maintain color, drain quickly, and set aside.
    3. Coat the chicken chunks with arrowroot powder. Saute in olive oil, remove from the pan and set aside.
    4. Brown the onion, and add the blanched Brussels sprouts; mix and add the chicken back in.
    5. Stir, and serve over rice or quinoa.

    • Becky

      Kathleen – Thanks for taking the time to share this recipe! I can’t wait to try it – sounds delicious.

      • Laura Murphy

        We put raw chopped cauliflower in food processor to a tiny size resembling rice and cook it in microwave. This is our version of rice, called crice. We love it and won’t go back to rice.

    • Kathy

      I love Brussel sprouts!! Can’t wait to try this recipe.

  • Faith seymore

    I’m going to try these! They sound delicious

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