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Red Wine Marinade

May/June 2007

Your rating: None Average: 3.3 (28 votes)

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)


Red Wine Marinade

Makes: 3 cups

Active Time:

Total Time:

Ingredients

  • 2 cups red wine
  • 1 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

Preparation

  1. 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.

Tips & Notes

  • 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.

Nutrition

Per 2 teaspoons: 8 calories; 0 g fat (0 g sat, 0 g mono); 0 mg cholesterol; 1 g carbohydrates; 1 g added sugars; 0 g protein; 0 g fiber; 16 mg sodium; 12 mg potassium.

Exchanges: free food

Nutrition Note: Based on Test Kitchen results, 2 teaspoons of marinade are absorbed per serving.


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