by Heinrich Hettig
There is nothing like a delicious marinade for that barbeque you have
been preparing this summer. But when it comes to making marinades, you
might want to take some advice from a professional chef.
Chef John McDonald, executive chef for BYU Dining Services, shares a
few simple tips for creating that perfect barbeque marinade.
"This marinade is pretty neutral, simple to make and can be used in multiple ways," said Chef John.
The main three components of a good marinade are an acid, an oil, and flavoring, all of which are common ingredients in the kitchen. Chef John shares a simple marinade recipe that you can easily try at home.
Marinade for Beef or Chicken
4 ea Chicken Breast or Steak of Choice
1 Tbsp Fresh Rosemary
3 Tbsp Fresh Cilantro
3 Thin Slices Lemon
3 Tbsp Green Onion
4 Tbsp Olive Oil
2 Tbsp Balsamic Vinegar
2 tsp Salt
1 tsp Garlic
2 tsp Ground Black Pepper
2 tsp Dijon Mustard
Chop green onion, cilantro, rosemary and place into a bowl. Slice
lemon with skin on and put into bowl. Add salt, olive oil, vinegar,
garlic, cracked pepper and Dijon mustard and mix.
Put meat inside the bowl of marinade. Wrap and refrigerate for 4
hours or overnight for more flavor. Place meat on seasoned grill until