All Purpose Grilling Marinade

By lorik

Works with meat, poultry and vegetables. This marinade can be made in advance and kept in the fridge in a jar.

Ingredients

• From Food 52

Preparation

Step 1

Combine 1/2 a large onion, 6 cloves garlic, half a bunch of parsley (or cilantro or whatever fresh herbs you have on hand), a spoonful of Dijon, salt, pepper, lemon zest, and a good few glugs of olive oil in a blender. Blend until smooth and just a tad loose—then slather your meat (I like to use spatchcocked chickens) with 2/3 of it and refrigerate for 6 hours. (Save the remaining marinade to brush on during grilling.) I've also coated thick strips of firm, white fish with the marinade and grilled them; it would work well with lamb, beef, and pork too.