Rating: 4 stars
17 Ratings
  • 1 star values: 2
  • 2 star values: 1
  • 3 star values: 3
  • 4 star values: 1
  • 5 star values: 10
  • 17 Ratings
Sara Quessenberry

Gallery

Credit: Marcus Nilsson

Recipe Summary

hands-on:
5 mins
total:
20 mins
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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 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.

  • Best with:Boneless chicken breasts, flank steak, pork chops, scallops, mahimahi, bell peppers, summer squash, and zucchini.

Nutrition Facts

127 calories; fat 13.5g; saturated fat 2g; sodium 241mg; carbohydrates 2g; sugars 1g; calcium 2mg.
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