Mojito Marinade

Preparation

1. Place shallots, mint, rum, lime zest, lime juice, honey, oil and salt in a food processor. Pulse until the shallots are finely chopped. Pour the marinade into a shallow baking dish or 1-gallon sealable plastic bag for marinating 1 to 2 pounds (4 to 8 servings) of your chosen protein.

Tips & Notes

• 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°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
• *All cooking times based on medium-high grill temperature and cooking with the grill lid closed.

Nutrition

Per 2 teaspoons: 21 calories; 1 g fat (0 g sat, 1 g mono); 0 mg cholesterol; 2 g carbohydrates; 0 g protein; 0 g fiber; 113 mg sodium; 14 mg potassium.

Exchanges: free food

Nutrition Note: Based on Test Kitchen results, 2 teaspoons of marinade are absorbed per serving.