Grilling Made Easy-2 ingredient Marinades

Chef Jill Aker-Ray

(Add a tbsp or so of neutral oil (like canola) to equal parts if the marinade ingredients to emulsify it. Also, season with salt and pepper beforehand.

PEACH (OR APRICOT) PRESERVES + GRAINY MUSTARD

Slather on PORK before cooking or use as a condiment.

SOY SAUCE + SESAME OIL

Drizzle just a little bit on FISH for a savory and toasty flavor.

DIJON MUSTARD + SRIRACHA SAUCE

Spice up and tenderize a lean cut of BEEF like flank steak.

APPLE CIDER ViNEGAR + HONEY

Use this tangy duo to flavor CHICKEN.

MAYONNAISE + LEMON PEPPER

Perfect creamy and bright citrus for SHELLFISH.

BBQ SAUCE + ITALIAN DRESSING

Strange but delicious smoky flavor combination for VEGETABLES. (No oil needed)

With summer approaching and grilling season in full swing,

this arsenal of two pantry ingredient marinades will flavor everything with ease!

You can use them interchangeably for variety and pizzazz without much work. With so few ingredients, they are perfect at home, for a picnic or at the beach!

Best marinated in the refrigerator in a zip top bag according to the marinating times on the chart below:

( a graphic would be fantastic for this!)

Type of Meat

Cut of Meat

Approximate Marinating Times

Lamb, Beef & Pork

Steaks, Chops

2 to 4 hours

Beef Flank Steak

2 hours to overnight

Whole Roast

4 to 6 hours (or overnight)

Brisket

24 hours

Poultry

Chicken breast-boneless, skinless

Chicken thighs-boneless, skinless

Duck breast-boneless, skinless

2 hours to overnight

Whole roast or chicken

4 to 6 hours (or overnight)

Seafood

Shrimp

Scallops

15 to 30 minutes

5 minutes

Fish

Steaks and filets

15 to 30 minutes