Updated Nov 24, 2014Chatelaine
- In a canning jar or measuring cup, stir oil with sugar, garlic salt and chili flakes. Microwave, uncovered, on medium until hot, about 1 minute.
- Finely grate 1/4 cup (50 mL) lemon peel from lemons and stir into oil with vinegar and oregano. Use right away or pour into a jar, if necessary. Seal and refrigerate up to 5 days.
Keep a jar of this flavourful marinade in the fridge, ready to boost the taste of chicken and chops. Or stock up on budget marinating steaks. Place meat in a large plastic bag, add our marinade and freeze – it’ll be guaranteed tender when it comes time to sizzle it up.
Fast Baste and Marinade
Brush over fish or chicken before and during roasting or grilling. Or place budget steaks, chicken pieces, pork roasts or lamb chops in a large plastic bag. Add marinade to coat. Seal and refrigerate at least 4 hours, preferably overnight. (Chicken should not be refrigerated more than 4 hours.) Or place bag in freezer; it will keep well at least 1 month. Defrost before cooking.