Infuse fruit into your food by adding a tasty marinade to your meats, poultry and grilled vegetables for additional nutrients and flavor! Just mix the ingredients together in a resealable bag and add your protein or veggie.
Fiery Orange–Honey Marinade
2 tablespoons orange juice
2 tablespoons honey
1 tablespoon McCormick® Grill Mates® Fiery 5 Pepper Seasoning
4 teaspoons lime juice
3/4 cup Wish-Bone® Italian Dressing
21/2 tablespoons honey
1 teaspoon ground ginger
1/4 teaspoon crushed red pepper flakes (optional)
2 lemons, juice and zest
1 cup Dannon® Plain Yogurt
3 tablespoons olive oil
1/4 cup parsley
2 teaspoons paprika
1 teaspoon chopped garlic
1/2 teaspoon red pepper flakes
1 teaspoon kosher salt
Peach & Green Tea Marinade
2 tablespoons pureed peach
1/4 cup strong brewed green tea
2 tablespoons white wine vinegar
1 tablespoon McCormick® Super Spice Grill Blend (see recipe below)
McCormick® Super Spice Grill Blend:
Yield: Makes 1/4 cup
Prep Time: 5 minutes
2 teaspoons McCormick® Cinnamon, Ground
2 teaspoons McCormick® Garlic Powder
2 teaspoons McCormick® Rosemary Leaves, finely crushed
2 teaspoons McCormick® Thyme Leaves
1 teaspoon McCormick® Oregano Leaves
1 teaspoon Sea Salt from McCormick® Sea Salt Grinder
1/4 teaspoon McCormick® Red Pepper, Ground
Mix all ingredients until well blended. Store in tightly covered jar in cool, dry place.
1/3 cup pineapple juice or puree
1/3 cup Hellmann's® Light Mayonnaise
1 tablespoon finely chopped pickled jalapeno peppers
1/2 teaspoon Dijon mustard
1 clove garlic, chopped
Tips on Healthier Ways to Marinate
1) When choosing bottled marinades or making your own, look for products or use recipes that contain olive or canola oil (and only use a little oil).
2) Meat and poultry should marinate at least one to two hours; fish and vegetables need only one hour, unless recipe states otherwise, because the acid in the marinade starts to cook the food.
3) Refrigerate foods that need longer than a half hour to marinate.
4) During grilling, don't baste the food with the liquid the meat was marinating in. This passes raw meat juices to your cooked meat. Instead, before you add the meat to marinate, set aside some of the marinade for basting and dipping purposes.