Tuesday, June 17, 2014

Perfect Grilling Marinade

Part of perfect grilling is in the preparation. The coals of the charcoal grill have to be at the perfect temperature and properly stacked to maintain heat throughout the entire cooking time. Your timing has to be on point. You don't want your side dish coming off the grill when the main course is still only partially cooked. However, sometimes, even with perfect planning, the meat comes out dry, a little tough, or just under-seasoned. The key to solving this problem is in the perfect grilling marinade.
This marinade combines the flavors of Asian cuisine with the classic American grill. While I used it for chicken and pork, you can marinade shrimp and beef in this same marinade with amazing results. Simply grill until the proper internal temperature for your meat is reached and enjoy with a nice side of fresh summer vegetables.
1/3 Cup Low Sodium Soy Sauce
1/3 Cup Lime Juice
2 Tablespoons Vegetable Oil
1/2 teaspoon Black Pepper
1/4 teaspoon Ground Ginger
1/4 teaspoon Red Pepper Flakes
2 Cloves Garlic, Sliced
4 Green Onions, Chopped
Combine all of the ingredients in a large measuring cup. Place the meat in a shallow baking dish or resealable bag. Pour the marinade over the meat, making sure to thoroughly coat all pieces. Cover and place in the refrigerator for at least 3 hours before grilling. Discard the used marinade.

***Note: Before grilling, allow the meat to sit at room temperature for 30 minutes. This will help the meat to remain tender. After grilling, allow the meat to rest for at least 5 minutes before serving.