Garlic Lover's 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
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8 cloves garlic, minced
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1 tablespoon extra-virgin olive oil
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2 teaspoons stone-ground mustard
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1 1/2 teaspoons kosher salt
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1/2 teaspoon freshly ground pepper
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1/2 teaspoon freshly grated lemon zest
Directions
1.
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.
Tips:
Follow the marinating times, cooking times and temperatures below for juicy, perfect grilling results.
EXTRA-FIRM TOFU
30 minutes to overnight
2-3 minutes per side
SALMON FILLET
30 minutes
3-5 minutes per side
CHICKEN BREAST boneless, skinless
2 hours to overnight
6-8 minutes per side; 165 degrees F
CHICKEN THIGHS boneless, skinless
2 hours to overnight
6-8 minutes per side; 165 degrees F
CHICKEN THIGHS bone-in, skinless
2 hours to overnight
15-25 minutes, turning occasionally; 165 degrees F
DUCK BREAST boneless, skinless
2 hours to overnight
4-8 minutes per side; 150 degrees F
PORK CHOPS bone-in, 3/4 inches thick
2 hours to overnight
3-4 minutes per side; 145 degrees F
PORK TENDERLOIN
2 hours to overnight
14-16 minutes, turning occasionally; 145 degrees F
FLANK STEAK
2 hours to overnight
6-8 minutes per side; 140 degrees F for medium
STRIP STEAK bone-in, 3/4"-1" thick
Nutrition information
Calories 28, Total Fat 2 g, Monounsaturated Fat 2 g, Sodium 302 mg, Carbohydrate 1 g, Potassium 16 mg. Exchanges: Fat 0.5
Percent Daily Values are based on a 2,000 calorie diet
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