Smoked Paprika Marinade for grilling your favorite foods!

Welcome to Our Sunday Café, we are pleased you stopped by for a visit. Today we are offering another delicious recipe from our kitchen. We hope you enjoy it as much as we did…

There are some hazards to food blogging. In our own little kitchen, the fact that it is just the two of us makes it even worse  more challenging.
I clearly remember the days when cooking enough was the problem! But to be fair, cooking for two is fun also.

In past years with so many to cook for, I would stock up at the market when there was a sale. This makes perfect sense until you buy two of something and the family did not like it...which calls for creativity to maintain frugality. So I did.

I think most cooks are skilled at this and we each have a few tricks of the trade we could share, for me it was using prepared salad dressing as a marinade. Through the years more than once a bottle of salad dressing was used to marinate meat for the grill, with great success. Which got me to thinking...

All of your favorite homemade vinaigrette dressings can easily be converted to a marinade, with one simple adjustment. 

Reduce the oil to 1/3 of the original quantity leaving all other ingredients as the original recipe lists. 

That's it! Very easy, and you will have a perfectly robust marinade. And a never-ending variety of flavors to choose from!

Smoked Paprika Marinade, Turn your favorite homemade vinaigrette into a delicious marinade with one simple change!
Smoked Paprika Grilled Chicken.

Smoked Paprika Marinade
inspired by:  Smoked Paprika Vinaigrette
makes 2/3 cup

1 large clove garlic - cut in half lengthwise and remove the green germ in the center
1 t salt
fresh ground pepper
2 t honey
3 T sherry vinegar
1 small shallot, minced finely
1 t Dijon mustard
4 t smoked paprika

1/3 c olive oil or avocado oil

Mince the garlic into a very fine pulp. Combine remaining ingredients through in a screw-top jar, shake well to combine, add oil, shake again.

When ready to marinade, simply place meat in a shallow glass pan, or Ziploc freezer bag, coat evenly with the marinade and refrigerate until ready to grill.

We prefer to marinate our meat for grilling at least 24 hours, often longer.

Remove to warm up a bit to room temperature, grill and serve.

TIP: add some veggies to a grill pan and grill alongside the chicken, for the photo above, we used broccoli tossed with a bit of oil, garlic, and salt. Delicious!


Presenting our unique and delicious collection of original recipes in our new book, Pantry Basics Book I available right here!

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  1. Cool trick to cut down on the oil. I'll remember that. We always looking for new marinades for the grill, so I'll have to give yours a try.

    1. Thank you, it also allows a favorite flavor or combination of flavors to be enjoyed in another dish.

  2. I love smoked paprika!! OK - really anything smoked... Thanks for sharing on the What's for Dinner link up!

  3. Your marinade sounds delicious, Melynda. I like how you have used sherry vinegar (it's a favourite of mine!). I can't wait to give this recipe a try when the weather gets really nice. Thank you so much for sharing, and for being a part of Hearth and Soul. Hope to 'see' you again this week!


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