1/2 cup balsamic vinegar
1 cup orange juice
1 cup pineapple juice
1/4 cup olive oil
2 t ground black pepper
1 1/2 T garlic powder
1/4 cup finely chopped green onions
hot pepper sauce to taste
1 T chopped fresh thyme (or 1 t dried thyme)
Combine ingredients. Reserve 1/2 cup of the marinade; refrigerate. Pierce meat or fish several times with a fork and marinate in a plastic bag for 1-24 hours, turning occasionally. Discard marinade. Grill or broil, brushing with reserved marinade until done.
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