When food is soaked or "marinated" in a marinade, food
flavors are enriched, meat is tenderized, and food stays moist while
To safely marinate foods:
- Marinate in a non-metal container in the refrigerator.
- Do not marinate more than 24 hours (Meat will become mushy if
left too long.).
- Save some unused marinade to baste food during cooking.
- Throw away any leftover marinade.
Marinated Lemon Thyme Chicken
4 skinned chicken pieces
2 tablespoons oil
1 tablespoon lemon juice
1 tablespoon chopped thyme or 1 teaspoon dried
2 cloves garlic, minced
Mix oil, lemon juice, thyme and garlic. Place chicken in shallow
container and cover with mixture. Let sit in refrigerator 30 minutes.
Preheat grill or broiler. Cook chicken until tender and juices are
clear (180 degrees F). Serves 4.
1/3 cup oil
2 cloves garlic, crushed
1/3 cup cider vinegar
1/3 cup apple juice
1 teaspoon chili powder
1 teaspoon sugar
1 teaspoon salt
1/4 teaspoon pepper
In a small saucepan, heat oil and cook garlic 2-3 minutes. Stir
in remaining ingredients and heat through, stirring until smooth.
Cool in refrigerator. Excellent for tenderizing less expensive cuts
of meat, pork or veal. Marinate strips/cubes of meat 2 hours prior
to grilling; chops or ribs 3 hours prior to grilling, and steaks
at least 4 hours prior to grilling. Always marinate foods in the
refrigerator turning meat occasionally.
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