Substitutions:

1. ½ tsp ginger powder and 1 teaspoon lime juice
2. 2 ½ teaspoon garlic powder
3. Marinating Times:
   • For Best results marinate any protein for 2 – 12 hours
   • Chicken, Beef or pork: Up to 12 hours
   • Seafood: No longer than 1 hour
   • Tofu: Up to 2 hours
   • Less than 24 hours is key! You need to be careful not to marinate the meat too long because the acidity from the marinade can actually damage the meat by breaking it down too much!

Storage Details:

If making this marinade ahead of time, store it in an airtight container or food-safe jar in the refrigerator for up to five days after preparation. 

How to Reuse a Meat Marinade

During the marinating process, problematic pathogens that could make you and your dinner guests terribly sick may have transferred into that marinade, so it’s unsafe to eat. You’ll need to cook it first to eliminate bacteria like Salmonella and E. coli. Then — and only then — is it safe to reuse as a sauce or glaze.

Before you go slathering on the leftover marinade, you’ll need to follow these simple steps:

1. Remove all meat from the marinade.
2. Pour the marinade into a saucepan, and bring it to a boil on the stovetop.
3. Boil for five minutes.

You can use a food thermometer to ensure your sauce maintains boiling temperature (212 degrees F). Also, be sure not to use a brush that has touched raw meat with the newly-boiled sauce. Use a separate basting brush. Using separate brushes will guarantee you keep the bacteria from the raw meat away from your new sauce.