Makes ½ cup
In a small bowl, whisk ¼ cup olive oil, 2 tsp grated lime zest, ¼ cup lime juice, 1 Tbsp minced garlic, 1 tsp salt, and ½ tsp black pepper.
Sticky Asian BBQ
Makes 1 cup
In a small bowl, whisk ½ cup sweet & sour sauce, ¼ cup hoisin sauce, 2 Tbsp ponzu or soy sauce, 2 tsp grated ginger, and 1 tsp minced garlic. (This marinade can also be used as a dipping sauce.)
Makes 1 cup
In a small bowl, whisk ¼ cup olive oil, 1/3 cup creamy Dijon mustard, 2 Tbsp honey (omit when cooking for kids under 1), 2 Tbsp apple cider vinegar, 2 Tbsp minced shallots, 1 Tbsp chopped rosemary, 1 tsp salt, and ½ tsp black pepper.
Get Your Grill on!
Make your marinade. You'l need 1/3 cup per 1 pound of meat or seafood. Set aside some marinade for basting. Any leftover marinade can be stored in the fridge for up to a week.
Choose a protein. Beef, chicken, and pork can marinate for up to 24 hours, so toss it into a resealable plastic storage bag with the marinade the night before (or in the morning before you head to work) and place in the refrigerator. Seafood needs only 30 minutes to an hour, so toss shrimp with the marinade right before you light the grill and leave it on the counter.
Prepare the grill. Make sure the grill grate is clean and oiled to prevent sticking (use scrunched-up aluminum foil to scrape off any residue) and spray the grill grate with nonstick cooking spray before heating. Heat the grill to 350°F.
Cook it right. Remove meat from the refrigerator at least 30 minutes prior to grilling to take the chill off and help the meat cook evenly; discard used marinade. For cuts of meat and poultry up to 1 inch thick, grill 3 to 5 minutes per side, or until desired degree of doneness. Grill fish and shell-fish 2 to 4 minutes per side.
Baste and serve. Baste meat and seafood with reserved marinade during the last few minutes of cooking to prevent burning.