1/4 C. olive oil
1/4 C. soy sauce
2 T. brown sugar
2 T. apple cider vinegar
2 T. ketchup
2 garlic cloves, smashed
Dash red pepper flakes
Makes enough marinade for 1 to 1.5 pounds of meat. Double the marinade recipe if you are cooking larger quantities. Works well with chicken and beef, but was originally crafted for pork.
The Story Behind Iki
A long time ago when the kids were small we had wonderful neighbors with a pool. Naturally I befriended them. We got into this entertaining rhythm where during the cooler months we would fix suppers befitting the season. And during the summers we were over to the neighbor’s backyard for grilling poolside. Our friends had friends from whom they got this marinade recipe. I remember these people well. Sam was from Venezuela and in the oil business. His wife was from the Philippines. Her name was Iki.
We really didn’t know what else to call this recipe. It was Iki’s marinade recipe. Over the years it just got shortened to Iki.
How about some Iki tonight? Certain to become a family favorite.
Flatten boneless chicken breasts so that the pieces cook evenly on the grill. If the breasts are large, halve them, then flatten. I prefer boneless thighs with this marinade. Again, flatten a bit before grilling. Marinate your meat at least one hour before cooking and bring the meat to room temperature before grilling.
Boneless country style pork ribs are wonderful with Iki.
If you’re not grilling, try marinating chicken breasts or thighs on the bone and roast in the oven.