Grill Mates Roasted Garlic And Herb Marinade Recipe

Put your grill to work with McCormick Grill Mates Garlic, Herb & Wine Marinade Seasoning Mix. A dry blend of garlic, white wine, thyme, and red pepper, it brings robust flavor to whatever you’re cooking, be it chicken, pork, seafood, or vegetables. More Less

1/4 cup olive oil, 2 tablespoons white vinegar, and 4 teaspoons McCormick Grill Mates Roasted Garlic & Herb Seasoning. Marinate least an hour with a vacuum sealer or at least 4-6 hours in a normal ziploc. Simply delicious marinade for grilled chicken!

Grill Mates Marinated Garlic Herb & Wine Chicken and Vegetables Blackstone Griddle Recipes

Garlic Herb and Wine Marinated Chicken 🔗

Enjoy this easy, full flavored recipe for grilled chicken.

Prep: 5min

Nutrition Facts: calories 202 Calories

Ingredients:

Instruction:

  1. Mix Marinade Mix, oil, water and vinegar in small bowl. Reserve 2 tablespoons marinade for basting. Place meat in large resealable plastic bag. Add remaining marinade; push air out of bag and seal completely.
  2. Massage meat and marinade 5 minutes, turning the bag over often so meat absorbs most of the marinade. Remove meat from marinade. Discard any remaining marinade.
  3. Grill chicken over medium-high heat 6 to 8 minutes per side or until chicken is cooked through, basting with reserved marinade halfway through cooking. Discard any remaining marinade.
  4. Try this Twist: Citrus Herb Marinade: Combine Marinade Mix with 1/4 cup orange juice, 1/4 cup vegetable oil and 1 tablespoon lemon juice. Continue with Steps 2 and 3 above.

FAQ

How do you use Grill Mate marinade?

Griller Tip: Marinate chicken for 30 minutes to 2 hours; marinate in the refrigerator; never at room temperature. Grill Mates Marinades never dissapoint for bold chicken, beef, pork, seafood, and vegetables.

How do you use Lawry’s herb and garlic marinade?

Removing the meat from the marinade and refrigerating it for 15 minutes or longer for extra flavor. Grilling, broiling, or baking the meat until it is the desired doneness. Basting with the reserved marinade halfway through cooking. Discarding any leftover marinade.

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