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July 2004 Issue
Marinating: The Grill's Friend
by Ronda L. Halpin
Table of Contents | Single-page view

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Tandoori Marinade

This classic Indian marinade is perfectly paired with chicken that's got a date with the grill.
  • 2 tsp. sunflower oil
  • 5 oz. low fat yogurt
  • 1 tsp. ground cumin
  • 1/2 tsp. ground turmeric
  • 1/4 tsp. chili powder
  • 1 tsp. ground coriander
  • 1 tsp. garam masala
  • 1 tsp. paprika
  • 1 large clove garlic, crushed
Mix all of the ingredients together. Add your prepared chicken and allow to marinate for at least one hour in the refrigerator before grilling.
  • Yields: 1 cup
  • Preparation Time: 5 minutes


Simple Rib Sauce

This sauce is easy to put together and will last several days in the refrigerator and can even be frozen.
  • 1/2 tsp. salt
  • 1 tsp. dry mustard powder
  • 1 clove garlic, crushed
  • 1/2 small bay leaf
  • 1/2 tsp. chili powder
  • 1/2 tsp. paprika
  • 3/4 tsp. hot pepper sauce
  • 1/2 c. Worcestershire sauce
  • 1/4 c. cider vinegar
  • 2 c. beef stock
  • 1/4 c. vegetable oil
Place all ingredients in a jar with a tight-fitting lid. Shake vigorously to combine.
  • Yields: 3 cups
  • Preparation Time: 5 minutes

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