Grilled Marinated Meat

Grilled Marinated Meat
Photo by James Carrier


  • ½ to 3/4 cup marinade, choices as follows:
  • 1 to 1 1/2 pounds tender beef steak; pork or lamb chops; boned, skinned chicken pieces; or fish fillets or steaks , about 1 inch thick
  • -Wine and Herb Marinade
  • -Soy-Balsamic Marinade
  • -Spiced Cider and Maple Marinade
  • -Lemon-Pepper Marinade

1. Trim and discard excess fat from meat (dripping fat can cause flare-ups). Rinse pieces and pat dry; if necessary, cut into serving-size pieces. 2. Place meat in a heavy zip-lock bag (1-gal. size; see notes). Seal bag and turn to coat pieces in marinade. Chill, turning occasionally, at least 30...

View full recipe at My Recipes


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