Marinating Tips

Marinades do not have to cover the food.

Allow 1/4 to 1/2 C of marinade for every 1 to 2 pounds of food.

Only marinade fish and seafood for an hour. Their delicate texture breaks down due to the acidity of the marinade.

Always discard marinade in which raw meat has been soaking. DO NOT USE this marinade for basting! Make extra for basting and dipping.

Marinade boneless chicken for 1 to 2 hours and bone-in chicken 1 hour to overnight; fish and vegetables for 30 to 60 minutes.