The Best Marinade Ever

"The title says it all. This is enough for 4 tuna steaks, lamb chops or chicken pieces. From Chris McFerran of Best Cellars, a wine store based in NYC."
 
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Ready In:
10mins
Ingredients:
7
Serves:
4
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ingredients

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directions

  • Mix all ingredients together.
  • Place the fish or meat in the marinade.
  • Turn the pieces over several times.
  • Keep refrigerated.
  • Fish should be marinated for 45 minutes, chicken for at least an hour, and red meats like lamb for several hours.
  • When the fish or meat has marinated long enough, heat up your grill, pull the pieces out of the marinade, and season them well with salt and pepper.
  • Immediately place on the grill.
  • Baste occasionally with the leftover marinade.
  • Discard marinade when grilling is complete.

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Reviews

  1. Wow...the fresh herbs and the ginger make this a refreshing, and different marinade. I used chicken breasts and both DH and I devoured our grilled chicken and look forward to trying it with some ahi tuna soon.
     
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RECIPE SUBMITTED BY

I'm a meat-and-potatoes kind of girl at heart, and I've only recently started forcing myself to eat vegetables -- I suppose that's what happens when you are raised to believe that a meal isn't really a meal unless you're eating meat! My passion for food started with my parents -- since food is such a focus of Filipino culture, anything was an excuse for cooking a large meal and inviting friends or family over. Cooking, on the other hand, is something I've only recently started enjoying -- I love having adventures in different parts of the world, and when I can't do that, I love having adventures in the kitchen. So I experiment a lot with new recipes and I'm always in search of the perfect version of something. I moved up to NYC a couple of years ago for work, and it's been heaven. The food in this city is fantastic, and I especially enjoy going out into Queens for ethnic dining. I work at a union full of burly guys who love to eat, so it's nice to be in like-minded company -- the granola vegans at my last non-profit job just didn't understand. I'm taking ceramics classes and I travel widely -- my next trip is to Egypt, Jordan and Jerusalem in the fall.
 
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