Garlic Marinade Recipe

This versatile rub and marinade goes great on nearly any meat or vegetable.

July 9, 2009
By Eating Well 
Garlic Rub
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This garlic marinade has zero grams of saturated fat!
KEN BURRIS
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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.

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Ingredients:

8 cloves garlic, minced
1 tablespoon extra-virgin olive oil
2 teaspoons stone-ground mustard
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground pepper
1/2 teaspoon freshly grated lemon zest 

Instructions:

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.

Yield: about 1/4 cup
Degree of Difficulty: Easy
Techniques: Quick, Marinate, No Cook
Total Time: 10 minutes
Prep Time: 10 minutes

Recipe Tips and Notes:

Follow the marinating times, cooking times and temperatures below for juicy, perfect grilling results. All cooking times are based on medium-high grill temperature and cooking with the grill lid closed.

  • 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°F
  • Chicken Thighs (boneless, skinless)
    2 hours to overnight
    6-8 minutes per side; 165°F
  • Chicken Thighs (bone-in, skinless)
    2 hours to overnight
    15-25 minutes, turning occasionally; 165°F
  • Duck Breast (boneless, skinless)
    2 hours to overnight
    4-8 minutes per side; 150°F
  • Pork Chops (bone-in, 3/4" thick)
    2 hours to overnight
    3-4 minutes per side; 145°F
  • Pork Tenderloin 
    2 hours to overnight
    14-16 minutes, turning occasionally; 145°F
  • Flank Steak 
    2 hours to overnight
    6-8 minutes per side; 140°F for medium
  • Strip Steak (bone-in, 3/4"-1" thick)
    2 hours to overnight
    4-5 minutes per side; 140°F for medium
  • Lamb Loin Chops 
    2 hours to overnight
    5-6 minutes per side; 145°F for medium
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