Costa Rican Marinade
Contributed by: Chris WebAdmin. of RecipesNow.com
This recipe is from Betty Crocker's Great Grilling which contains 200 tempting recipes, from special burgers and kabobs to chicken, steak, chops and roasts.
Betty Crocker's Great Grilling branches into exciting grilling territory with recipes for pizzas and sandwiches, fish and seafood, fruits and vegetables - even dessert! A chapter on marinades, sauces, salsas and relishes give extra zest to everyday cooking.A complete chapter on smoker cooking lets people expand their recipes in this area. Complete coverage of grilling basics - from the types of grills, how to start a fire and tend it safely, food safety tips for grilling and fire safety tips for great grilling. Complete glossary of grilling terms. Menus to help plan entertaining, including a Thanksgiving Fiesta and a Kabob Buffet. 40 full-color photographs showcase the tempting recipes.
- 1/2 teaspoon grated lime peel
- 1/3 cup lime juice
- 1/4 cup tomato juice
- 1 tablespoon chopped fresh cilantro or parsley
- 2 teaspoon vegetable oil
- 1/4 teaspoon salt
- 1/8 teaspoon red pepper sauce
- 2 cloves garlic, minced
Mix all ingredients in shallow nonmetal dish or resealable plastic bag. Add up to 3 pounds chicken, pork or beef, turning to coat with marinade. Cover dish or seal bag and refrigerate, turning meat occasionally, at least 8 hours but no longer than 24 hours.
Remove meat from marinade; discard marinade. Grill meat as desired.