Wine Recipe: Red Wine Marinade from Eating Well Magazine

This simple classic marinade is perfect paired with dark or gamy meats. You can vary the flavor depending on what kind of red wine you choose. For a greater intensity, try using a full-bodied red, such as Shiraz or Zinfandel. For a more delicate flavor, use a lighter red, such as Pinot Noir or Burgundy.

Use on: Chicken thighs, duck, beef, lamb (see Tip)
Makes 3 cups

ACTIVE TIME: 10 minutes
TOTAL TIME: 10 minutes
EASE OF PREPARATION: Easy

2 cups red wine1 small onion, diced
2 3-inch strips orange zest (see Tip)
2 sprigs fresh rosemary, coarsely chopped
2 tablespoons red currant jelly
1 teaspoon kosher salt
1 teaspoon freshly ground pepper

Combine wine, onion, orange zest, rosemary, jelly, salt and pepper in a medium bowl. 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.
NUTRITION INFORMATION: Per 2 teaspoons: 8 calories; 0 g fat (0 g sat, 0 g mono); 0 mg cholesterol; 1 g carbohydrate; 0 g protein; 0 g fiber; 16 mg sodium; 12 mg potassium. (Based on Test Kitchen results, 2 teaspoons of marinade are absorbed per serving.)

0 Carbohydrate servings
Exchanges: free food

TIP: Use a vegetable peeler to easily remove strips of the outer orange skin (zest), leaving the bitter white pith behind.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.

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