Summer is definitely your season, especially when you combine a love for grilling with the yumminess of cooking with essential oil-infused marinades! Explore exciting, new flavors no matter what’s on the grill—from tasty meat-and-veggie kabobs to juicy chicken sandwiches. These fresh summer marinades will take your next barbecue to the next level, no matter what season it is, with an essential oil zing that you and your guests are sure to love!
When you use Vitality™ essential oils in your recipes, they allow your flavors to shine. Due to essential oils’ natural potency, it takes less oil to achieve your desired flavor than other types of seasonings, dry herbs, or spices. So, when cooking with essential oils, be sure to take it easy. Start low with only a drop or two and gradually add more to taste. Not only are Vitality oils economical, but when you ingest Vitality oils, you also enjoy their benefits!
Everyone’s taste buds are unique. That’s why, for each recipe, be sure to add salt and pepper and any other adjustments to satisfy your tastes. Each marinade recipe should provide enough flavoring for 1–2 pounds of meat or your protein of choice. Not a meat-lover? Try using these marinades on your favorite veggies or meat substitutes!
Take your taste buds to flavor town with this mix of tangy citrus and spicy ginger! This marinade goes especially well with chicken and tofu.
Ingredients
Instructions
1. Combine all ingredients and pour over protein in a shallow glass bowl or baking pan.
2. Cover and refrigerate for at least 1–4 hours or overnight before grilling.
3. Discard marinade after use.
Make this dish a meal by adding rice and seasoned veggies to your plate. Top with extra sesame seeds to give it a little extra texture.
Give your barbecue a Mediterranean vacation vibe with this delicious blend of classic, flavorful ingredients. It’s perfect for pork, lamb, or chicken kabobs.
Ingredients
Instructions
1. Combine all ingredients and pour over protein in a shallow glass bowl or baking pan.
2. Cover and refrigerate for at least 1–4 hours or overnight before grilling.
3. Discard marinade after use.
For a delicious meal, add your marinated protein or veggie of choice to pita bread. Toss in your favorite toppings like olives, chickpeas, or feta cheese. Top with fresh lemon juice, parsley, and tzatziki sauce.
This delicious marinade combines fun with yum by bringing together the fresh, citrusy zing of lime with sweet, delicious honey. It’s perfect for seasoning salmon, chicken, or beef.
Ingredients
Instructions
1. Combine all ingredients and pour over protein in a shallow glass bowl or baking pan.
2. Cover and refrigerate for at least 1–4 hours or overnight before grilling.
3. Discard marinade after use.
Serve this dish with rice or taco style with your favorite toppings. For extra kick, add as much chili sauce or flakes as your mouth can handle to the marinade.
YL tip: Place all marinade ingredients into a mason jar. Top with a lid and shake until everything is well combined for easy mixing.
Feeling too hot to grill? Summer heat getting you down? Cool off with these homemade YL Vitality™ Drops slushies or mix it up with these three sip-tastic refreshing summer mocktails.
Do you use Vitality essential oils when you grill?
Share your secret recipes with us in the comments!
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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.
I love Brussel sprouts!! Can't wait to try this recipe.
Kathleen - Thanks for taking the time to share this recipe! I can't wait to try it - sounds delicious.
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.
I'm going to try these! They sound delicious