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Categories:Viewed: 78 - Published at: 7 years ago
Ingredients
- 8 garlic cloves, minced
- 1 tablespoon extra virgin olive oil
- 2 teaspoons stone ground mustard
- 12 teaspoon kosher salt
- 12 teaspoon fresh ground pepper
- 12 teaspoon lemon zest, freshly grated
Method
- 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.
- TIP: 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; 165F.
- CHICKEN THIGHS boneless, skinless.
- 2 hours to overnight.
- 6-8 minutes per side; 165F.
- CHICKEN THIGHS bone-in, skinless.
- 2 hours to overnight.
- 15-25 minutes, turning occasionally; 165F.
- DUCK BREAST boneless, skinless.
- 2 hours to overnight.
- 4-8 minutes per side; 150F.
- PORK CHOPS bone-in, 3/4" thick.
- 2 hours to overnight.
- 3-4 minutes per side; 145F.
- PORK TENDERLOIN.
- 2 hours to overnight.
- 14-16 minutes, turning occasionally; 145F.
- FLANK STEAK.
- 2 hours to overnight.
- 6-8 minutes per side; 140F for medium.
- STRIP STEAK bone-in, 3/4"-1" thick.
- 2 hours to overnight.
- 4-5 minutes per side; 140F for medium.
- LAMB LOIN CHOPS.
- 2 hours to overnight.
- 5-6 minutes per side; 145F for medium.
- *All cooking times based on medium-high grill temperature and cooking with the grill lid closed.
