Costa Rican Marinade

lauralie41's Note:

This marinade can be used with beef, chicken, or pork. Posted for ZWT 4 - South/Central America and found on Recipe Goldmine's website.

• Total Time: 24 hrs 30 mins
• Prep Time: 24 hrs
• Cook Time: 30 mins

Ingredients:

Servings: 6

• ½ teaspoon lime zest
• 1⁄3; cup lime juice
• ¼ cup tomato juice
• 1 tablespoon fresh cilantro or 1 tablespoon fresh parsley , chopped
• 2 teaspoons vegetable oil
• ¼ teaspoon salt
• 1⁄8; teaspoon red pepper sauce
• 2 garlic cloves , finely chopped

Directions:

1. Using a shallow non-metal dish or reasealable plastic bag add all the ingredients and mix together well.
2. Up to 3 pounds of beef, chicken, or pork can be placed in the marinade and refrigerated for 8 hours but no longer than 24.
3. Cover the dish or seal the plastic bag and turn meat occasionally.
4. Grill meat to desired doneness and discard remaining marinade.

Reviews

[MarthaStewartWanabe]

This was a good marinade. I used it on boneless chicken breasts and broiled them instead of grilling. I thought the tanginess from the lime juice was too intense, and I think DD agreed by exhibiting her little puckered face. On the other hand, DH thought it was perfect. For those with similar taste buds to mine, I would recommend reducing the lime juice by half (1/4 cup instead of 1/2 cup). Thanks for sharing this recipe! (Made for AUS/NZ Recipe Swap #42)

[Mikekey]

Great marinade! I used it on chicken wings and thighs, which I baked. Great flavors and chicken was really moist. Think this would be good on a firm white fish also, such as halibut. I will try it again on grilled chicken.

[Chef #1350655]

This was a great marinade! This is the first time I ever cooked so I was a little nervous but it turned out great!