Garlic Lover's Marinade-Rub

[kirra]

Garlic Lover's Marinade-Rub

In this wet rub, we let the aromatic champion take center stage—a sure winner for the garlic lover in all of us. This rub is so versatile, we think it’s great with virtually any meat or vegetable. Use on: Extra-firm tofu, shrimp, scallops, salmon, mahi-mahi, chicken, duck, pork, beef, lamb.

Ingredients:

8 cloves garlic, minced
1 tablespoon extra-virgin olive oil
2 teaspoons stone-ground mustard
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground pepper
1/2 teaspoon freshly grated lemon zest

Preparation:

Combine garlic, oil, mustard, salt, pepper and lemon zest in a small bowl. Using your hands, spread the rub evenly onto 1 1/2 pounds (6 servings) of your chosen protein just before grilling.

Note: Follow the marinating times, cooking times and temperatures that follow for juicy, perfect grilling results. Makes about 1/4 cup

Extra Firm Tofu: 30 minutes to overnight 2-3 minutes per side

Salmon Filet: 30 minutes 3-5 minutes per side

Chicken Breast: boneless, skinless 2 hours to overnight 6-8 minutes per side; 165°F

Chicken Thighs: boneless, skinless 2 hours to overnight 6-8 minutes per side; 165°F

Chicken Thighs: bone-in, skinless 2 hours to overnight 15-25 minutes, turning occasionally; 165°F

Duck Breast: boneless, skinless 2 hours to overnight 4-8 minutes per side; 150°F

Pork Chops: bone-in, 3/4" thick 2 hours to overnight 3-4 minutes per side; 145°F

Pork Tenderloin: 2 hours to overnight 14-16 minutes, turning occasionally; 145°F

Flank Steak: 2 hours to overnight 6-8 minutes per side; 140°F for medium

Strip Steak: bone-in, 3/4"-1" thick 2 hours to overnight 4-5 minutes per side; 140°F for medium

Lamb Loin Chops: 2 hours to overnight 5-6 minutes per side; 145°F for medium

*All cooking times based on medium-high grill temperature and cooking with the grill lid closed.