Rating: 3 stars
71 Ratings
  • 1 star values: 7
  • 2 star values: 21
  • 3 star values: 16
  • 4 star values: 13
  • 5 star values: 14
  • 71 Ratings
Sara Quessenberry

Gallery

Credit: Marcus Nilsson

Recipe Summary

hands-on:
10 mins
total:
10 mins
Yield:
Serves 6-8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine the ingredients in a large resealable plastic bag, a shallow bowl, or a baking dish.

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  • Add 2 pounds of poultry, meat, seafood, or vegetables and refrigerate, covered, at least 20 minutes and up to overnight. (For fish and scallops, marinate for no more than 15 minutes or they may become mushy.)

  • Turn the food occasionally so all surfaces are exposed to the marinade.

  • Before cooking, remove the food from the container, shake off the excess liquid, and discard the marinade. (Always toss a marinade once you’ve soaked raw meat in it―the mixture may be contaminated with bacteria).

  • Cook on a lightly oiled grill to the desired doneness.

Chef's Notes

Best with: Bone-in chicken pieces, lamb chops, butterflied boneless leg of lamb, shrimp, striped bass, summer squash, zucchini, and red onions.

Nutrition Facts

113 calories; fat 12g; saturated fat 2g; sodium 161mg; carbohydrates 2g; fiber 1g; calcium 14mg.
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