“In this wet rub, the aromatic champion take center stage—a sure winner for the garlic lover in all of us. This rub is so versatile, great with virtually any meat or vegetable. Use on: Extra-firm tofu, shrimp, scallops, salmon, mahi-mahi, chicken, duck, pork, beef, lamb. Note: The recipe called for 1 1/2 ts of salt. Since I have to watch my salt intake I reduced it back to 1/2 ts.”
READY IN:
20mins
YIELD:
1/4 cup
UNITS:
US

Ingredients Nutrition

Directions

  1. Combine garlic, oil, mustard, salt, pepper and lemon zest in a small bowl.
  2. Using your hands, spread the rub evenly onto 1 1/2 pounds (6 servings) of your chosen protein just before grilling.
  3. TIP: Follow the marinating times, cooking times and temperatures below for juicy, perfect grilling results.
  4. EXTRA-FIRM TOFU.
  5. 30 minutes to overnight.
  6. 2-3 minutes per side.
  7. SALMON FILLET.
  8. 30 minutes.
  9. 3-5 minutes per side.
  10. CHICKEN BREAST boneless, skinless.
  11. 2 hours to overnight.
  12. 6-8 minutes per side; 165°F.
  13. CHICKEN THIGHS boneless, skinless.
  14. 2 hours to overnight.
  15. 6-8 minutes per side; 165°F.
  16. CHICKEN THIGHS bone-in, skinless.
  17. 2 hours to overnight.
  18. 15-25 minutes, turning occasionally; 165°F.
  19. DUCK BREAST boneless, skinless.
  20. 2 hours to overnight.
  21. 4-8 minutes per side; 150°F.
  22. PORK CHOPS bone-in, 3/4" thick.
  23. 2 hours to overnight.
  24. 3-4 minutes per side; 145°F.
  25. PORK TENDERLOIN.
  26. 2 hours to overnight.
  27. 14-16 minutes, turning occasionally; 145°F.
  28. FLANK STEAK.
  29. 2 hours to overnight.
  30. 6-8 minutes per side; 140°F for medium.
  31. STRIP STEAK bone-in, 3/4"-1" thick.
  32. 2 hours to overnight.
  33. 4-5 minutes per side; 140°F for medium.
  34. LAMB LOIN CHOPS.
  35. 2 hours to overnight.
  36. 5-6 minutes per side; 145°F for medium.
  37. *All cooking times based on medium-high grill temperature and cooking with the grill lid closed.

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