Super Cilantro Southwestern Marinade
From divaliscious 15 years ago
- - to make
- Serves 4
Don't let the few ingredients fool ya! Bright flavors made this an easy winner for a grilling marinade from veggies, to chicken to fish and meats. Another one from real simple magazine june '08 issue I just had to share.
Ingredients
- 1/2 cup cilantro leaves shopping list
- 1/4 cup orange juice shopping list
- 1/4 cup olive oil shopping list
- 1 jalapeño, halved and sliced shopping list
- 1/2 teaspoon kosher salt shopping list
How to make it
- Combine the ingredients in a large resealable plastic bag, a shallow bowl, or a baking dish.
- Add 2 pounds of poultry, meat, seafood, or vegetables and refrigerate, covered, at least 20 minutes and up to overnight. (For fish and scallops, marinate for no more than 15 minutes or they may become mushy.)
- Turn the food occasionally so all surfaces are exposed to the marinade.
- Before cooking, remove the food from the container and shake off the excess liquid.
- Cook on a lightly oiled grill to the desired doneness.
- ***Tips: Although you can marinate food in almost any kind of container (but avoid reactive metals, like unlined aluminum and cast iron), it's best to use 1-gallon resealable plastic bags. They allow the liquid to surround the food completely, ensuring better absorption. Plus, cleanup is a cinch.
- ***Toss a marinade once you've soaked raw meat in it. The mixture may be contaminated with bacteria.
- ***Best With: Boneless chicken breasts, flank steak, pork chops, scallops, mahimahi, bell peppers, summer squash, and zucchini.
- Leah's Suggestion: Add garlic and/or shallots to the mix!
The Rating
Reviewed by 5 people-
mmm.. sounds delicious, thanks
magali777
in Mexico loved it
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We love southwestern food. This is a must try!
Thanks
cookinggood
in Leesburg loved it
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How delicious! I love the citrus and cilantro pairing here. Thanks!
lunasea
in Orlando loved it
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