Quick Tips: 3 Marinades for Perfect Summer Grilling


Summer grilling is so tasty and healthy, here are some of my favorite marinades for three different proteins:


Pork: Maple Bourbon Glaze

  • 1 cup of bourbon (don’t use the really good stuff your husband likes to sip on!)
  • 1 cup of Grade A maple syrup
  • 1/4 cup apple cider vinegar
  • dash of chili flake
  • salt and pepper
  • 1 tbsp unsalted butter

Reduce the mixture down by half, then cool completely before marinating the meat. It’s great on pork chops and tenderloin. Marinate for half an hour before grilling, then brush with extra marinade while the meat is cooking, so it caramelizes and stays moist.

Chicken: Fresh Basil Pesto

  • 4 cup fresh basil (don’t stress too much about the stems, it’s all going to get pulverized in the food processor)
  • 1/2 cup toasted pine nuts
  • 1/2 cup shaved parmesan
  • 1 garlic clove
  • 1/4 cup to 1/2 cup of extra virgin olive oil
  • juice from half a lemon
  • salt to taste

Place the garlic in the food processor, and pulse until finely chopped. Add the basil leaves, pine nuts, parmesan, lemon juice and 1/4 cup olive oil and puree. If the mixture seems a little stiff or you’re having trouble pureeing it well, add more oil until it’s a smooth paste. Marinate chicken breasts and thighs for about half an hour,. Save some of the pesto for spooning over the cooked meat before serving.
Fish: Lemon Herb Marinade
juice from 1 lemon
1 garlic clove, minced
1/2 cup extra virgin olive oil
1 tsp Herbs de Provence (can substitute Italian herb mixture or just mix dried oregano, thyme and rosemary)
1 tsp salt and pepper
4 filets of sea bass or other flaky white fish
Place all the ingredients of the marinade in a bowl and whisk to combine. Add the fish and marinate for 5-15 minutes. Any longer and the fish will begin to cook because of the lemon juice! Grill for just a few minutes on each side or until the fish is opaque. Make sure to clean the grill well, otherwise the tender fish will stick to the grill.

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