Made with fat-free milk and low-fat cream cheese, creamy pasta contains all the elements for classic Buffalo chicken. If you like, add some cilantro and green onions.
| Prep Time: | 5 mins |
| Total Time: | 5 mins |
| Servings: | 20 |
| Yield: | 2 1/2 cups |
Ingredients
- 1 cup olive oil
- 1 cup soy sauce
- 3 tablespoons dried oregano
- 3 tablespoons ground cumin
- 3 tablespoons red wine
- 3 tablespoons Worcestershire sauce
- 3 tablespoons liquid smoke flavoring
- 2 tablespoons lime juice
- 1 tablespoon Sriracha sauce
- 1 tablespoon ground black pepper
- 2 teaspoons minced garlic
- 2 teaspoons cayenne pepper
- 2 teaspoons chili powder
Instructions
- Combine olive oil, soy sauce, oregano, cumin, red wine, Worcestershire sauce, liquid smoke, lime juice, Sriracha, black pepper, garlic, cayenne pepper, and chili powder in a blender. Puree for 2 minutes.
- To use, pour marinade into a resealable plastic bag. Add meat, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 20 to 26 hours, flipping the bag halfway through. Cook meat on a hot grill to your liking!
- Nutrition data for this recipe includes the full amount of marinade ingredients. The actual amount of marinade consumed will vary.
Reviews
This was very good and my guests, all male, liked it. While I enjoyed it., I seriously doubt that I will make it again. I have made a lot easier ones with fewer ingredients that I enjoyed just as much.
I modified an old marinade I used before. It was a HIT!!! I used flank steaks and tri-tip. I grilled it and did a thin cut for fajitas. The flavor was complemented multiple times. It was a success and hit. One of them asked me to share this recipe so he could grill it for some guests he was hosting the next week. This recipe is a winner!
I got an overwhelming YES on this one. I was out of Chili powder and didn’t add the cayenne because I’ve made a few spicy dishes this week and my poor husband needed a break. I scaled this back to 5 servings and it was the perfect amount for 4 thin ribeyes. I grilled these up on the range top on a cast iron grill pan. I was told to make this again and again.
I’m going to start by saying this recipe calls for everything but the kitchen sink. I had all of the ingredients but if you were going to go out and buy all of this it would cost a lot of money. With that being said, this is very good. My intentions were to buy Kansas City Strip but with the pandemic, the supply is very limited at my little grocery store. I ended up with a very cheap cut but hindsight it was the perfect choice. There is a lot of flavor going on and this recipe turned a tough cut into a very tender steak. I don’t think you’d want to put this on an expensive cut of steak that is naturally tender because the flavor of the marinade would overpower . I will most definitely make this again.