Garlic Lime All-Purpose Marinade
Serves 6-8 Garlic lime all-purpose marinade is a simple recipe that comes together in a snap and creates the most amazingly flavorful, moist and tender meat dishes. Perfect on chicken, pork, steaks and seafood. #STARFineFoods Ingredients: 2-5 pounds meat of choice 6 tablespoons Roasted Garlic Oil 1/4 cup STAR White Wine Vinegar 1/4 cup fresh lime juice (about 2 limes) 2 tablespoons packed light brown sugar 1-1/2 tablespoons whole grain mustard 1-1/2 tablespoons Dijon mustard 1 teaspoon kosher salt 1 teaspoon black pepper 4 cloves garlic, minced Instructions:Place meat in ziptop gallon bag. Set aside.
Combine all remaining ingredients in a mason jar (or a 2 cup measuring cup). Seal your jar and shake vigorously until your mixture becomes completely combined (or you can whisk well) and pour over meat. Zip bag closed and place in a bowl in the refrigerator (to prevent leaks) or double bag it. Marinate meat 30 minutes to overnight. Overnight is recommended if you have the time. If marinating for hours, remember to flip the bag over a few times to keep the meat coated and moist.
NOTES: If you wish to use the marinade to serve over the meat, you can boil it on the stove top until reduced by 1/3 to create a delicious sauce.
You can substitute all Dijon mustard or all whole grain.
Cooking instructions will vary based on the meat you choose. Here are a few to get you started.
TO GRILL CHICKEN: Preheat grill to medium-high. Place chicken on the counter (to take the chill off) while grill is heating. Grill chicken about 4-5 minutes on each side. Make sure chicken is cooked thoroughly. Serve and enjoy.
TO GRILL PORK CHOPS: Preheat grill to medium high. Place the pork chops on the grill and sear both sides, about 2 to 3 minutes per side. Move the pork chops away from the flame. Cook over indirect heat with the grill closed until they are somewhat firm to the touch or until an instant-read thermometer inserted horizontally into the center of a chop, away from the bone, registers 145°F, about 15 minutes. Transfer the pork chops to a platter and let rest for 10 minutes. Serve and enjoy!
TO BAKE CHICKEN OR PORK CHOPS: Preheat oven to 425°F. Bake for 30-40 minutes until chicken is cooked through (1 pound takes less time, 5 pounds takes more time). Cover with aluminum foil for 5 minutes and let the chicken rest. Serve and enjoy!
Ingredients
- 2-5 pounds meat of choice
- 6 tablespoons Roasted Garlic Oil
- 1/4 cup STAR White Wine Vinegar
- 1/4 cup fresh lime juice (about 2 limes)
- 2 tablespoons packed light brown sugar
- 1-1/2 tablespoons whole grain mustard
- 1-1/2 tablespoons Dijon mustard
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- 4 cloves garlic, minced
Instructions
Place meat in ziptop gallon bag. Set aside.
Combine all remaining ingredients in a mason jar (or a 2 cup measuring cup). Seal your jar and shake vigorously until your mixture becomes completely combined (or you can whisk well) and pour over meat. Zip bag closed and place in a bowl in the refrigerator (to prevent leaks) or double bag it. Marinate meat 30 minutes to overnight. Overnight is recommended if you have the time. If marinating for hours, remember to flip the bag over a few times to keep the meat coated and moist.
NOTES: If you wish to use the marinade to serve over the meat, you can boil it on the stove top until reduced by 1/3 to create a delicious sauce.
You can substitute all Dijon mustard or all whole grain.
Cooking instructions will vary based on the meat you choose. Here are a few to get you started.
TO GRILL CHICKEN: Preheat grill to medium-high. Place chicken on the counter (to take the chill off) while grill is heating. Grill chicken about 4-5 minutes on each side. Make sure chicken is cooked thoroughly. Serve and enjoy.
TO GRILL PORK CHOPS: Preheat grill to medium high. Place the pork chops on the grill and sear both sides, about 2 to 3 minutes per side. Move the pork chops away from the flame. Cook over indirect heat with the grill closed until they are somewhat firm to the touch or until an instant-read thermometer inserted horizontally into the center of a chop, away from the bone, registers 145°F, about 15 minutes. Transfer the pork chops to a platter and let rest for 10 minutes. Serve and enjoy!
TO BAKE CHICKEN OR PORK CHOPS: Preheat oven to 425°F. Bake for 30-40 minutes until chicken is cooked through (1 pound takes less time, 5 pounds takes more time). Cover with aluminum foil for 5 minutes and let the chicken rest. Serve and enjoy!
Place meat in ziptop gallon bag. Set aside.
Combine all remaining ingredients in a mason jar (or a 2 cup measuring cup). Seal your jar and shake vigorously until your mixture becomes completely combined (or you can whisk well) and pour over meat. Zip bag closed and place in a bowl in the refrigerator (to prevent leaks) or double bag it. Marinate meat 30 minutes to overnight. Overnight is recommended if you have the time. If marinating for hours, remember to flip the bag over a few times to keep the meat coated and moist.
NOTES: If you wish to use the marinade to serve over the meat, you can boil it on the stove top until reduced by 1/3 to create a delicious sauce.
You can substitute all Dijon mustard or all whole grain.
Cooking instructions will vary based on the meat you choose. Here are a few to get you started.
TO GRILL CHICKEN: Preheat grill to medium-high. Place chicken on the counter (to take the chill off) while grill is heating. Grill chicken about 4-5 minutes on each side. Make sure chicken is cooked thoroughly. Serve and enjoy.
TO GRILL PORK CHOPS: Preheat grill to medium high. Place the pork chops on the grill and sear both sides, about 2 to 3 minutes per side. Move the pork chops away from the flame. Cook over indirect heat with the grill closed until they are somewhat firm to the touch or until an instant-read thermometer inserted horizontally into the center of a chop, away from the bone, registers 145°F, about 15 minutes. Transfer the pork chops to a platter and let rest for 10 minutes. Serve and enjoy!
TO BAKE CHICKEN OR PORK CHOPS: Preheat oven to 425°F. Bake for 30-40 minutes until chicken is cooked through (1 pound takes less time, 5 pounds takes more time). Cover with aluminum foil for 5 minutes and let the chicken rest. Serve and enjoy!
Recipe developed by: http://www.theslowroasteditalian.com
Prep Time: 5 min
Total Time: 5 min
Serves: 6-8
