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 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 TOFU30 minutes to overnight2-3 minutes per sideSALMON FILLET30 minutes3-5 minutes per sideCHICKEN BREAST boneless, skinless2 hours to overnight6-8 minutes per side; 165°FCHICKEN THIGHS boneless, skinless2 hours to overnight6-8 minutes per side; 165°FCHICKEN THIGHS bone-in, skinless2 hours to overnight15-25 minutes, turning occasionally; 165°FDUCK BREAST boneless, skinless2 hours to overnight4-8 minutes per side; 150°FPORK CHOPS bone-in, 3/4" thick2 hours to overnight3-4 minutes per side; 145°FPORK TENDERLOIN2 hours to overnight14-16 minutes, turning occasionally; 145°FFLANK STEAK2 hours to overnight6-8 minutes per side; 140°F for mediumSTRIP STEAK bone-in, 3/4"-1" thick2 hours to overnight4-5 minutes per side; 140°F for mediumLAMB LOIN CHOPS2 hours to overnight5-6 minutes per side; 145°F for medium*All cooking times based on medium-high grill temperature and cooking with the grill lid closed.

Description

Red Wine Marinade, Recipe

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