This marinade is amazing! I could be bias but I think it is the best light summery marinade, and you need it in your life. For real. If you have a cook out this upcoming weekend, try this!
They even look tasty, right?
I mixed it up on Saturday afternoon with the blender and it took no time at all. I saved the rinds from the squeezed lemon and lime threw them into a gallon bag with the chicken and pour the marinade on top.
Allow it to marinate at least four hours up to overnight. You know the drill the longer the better. I did four hour-ish because we ate it that night. And it was still great. I’m going to allow it to sit longer next time though.
Feel free to use any type of meat. I had chicken legs out, a package of six and I had plenty of marinade to do a bigger package. This would be equally tasty with chicken thighs, or pork! Even veggies. Save a 1/2 cup or so and toss the veggies in and roast. I just gave myself a great idea for next time… I like it!
I grilled the chicken after it marinated. Turning every 5 minutes or so to allow it to evenly cook and for the skin to get nicely brown. You’ll want your chicken or pork to have an internal temperature of 165 F.
If you aren’t comfortable grilling, I suggest investing in a meat thermometer. It’ll be a lifesaver, and you’ll quit hacking the meat to check it. No one wants a chicken a leg that looks like it’s already been chewed. Eventually in time, you’ll get to know your grill and feel more confident when grilling meat.
The veggies were one zucchini and two small yellow squash. I tossed in avocado oil (just enough to coat it) salt, pepper, garlic, thyme and a squeeze of lemon. Then I grilled them for about 10 minutes on the top rack of the grill. Sorry I don’t have an actual recipe for that. But its my basic method for any vegetable that I grill. I just swap seasonings to go with whatever theme I’m feeling that night.
Garlic Citrus Marinade
7 – 9 cloves of garlic
1 small or medium Walla Walla Sweet Onion
3 tomatillos (cut in half)
1 lemon (juiced)
1 lime (juiced)
1 orange (juiced or ½ cup of orange juice)
1 or 2 Jalapeños (seeded or not is up to you)
1 tsp salt
1 tsp black pepper
1 ½ tsp parsley
1 tsp lemon pepper
½ cup avocado oil or olive oil
Put all the above ingredients in a blender and blend until smooth. Put the squeezed rinds of the lemon, lime and oranges in a bag with whatever meat you’re using then pour the marinade over top.
Allow meat to marinade for at least 4 hours up to overnight in the refrigerator.