My cousin Tammy sent me an email recently with a link to this recipe, a low sodium/salt free marinade she thought sounded so good I should give it a try. Well huge thanks to both Tammy and Sarita B. for sharing, because this marinade is FABULOUS.Â As shown above, I used it to flavor a recent batch of chicken wings.Â Just a few hours chilling in the fridge in the marinade and BOYOINGYOING!Â The most amazing citrus-y, garlicky, spicy southwestern taste imaginable.Â I baked the wings for ease (there’s still snow on the ground here in Maine), but for a super treat grill the wings instead.Â The smoky charcoal would add *just* the right touch.Â But why stop at chicken?Â This marinade is great for other meats and even tofu too.Â Try marinating some thin lamb or extra firm tofu, then thread onto wooden skewers along with some veggie chunks.Â Bake at 375 degrees until cooked through.Â Mmmmmmm!!!
Yields roughly 1 cup of marinade.
SODIUM CONTENT: 15 mg per recipe
2 T. olive oil
1/2 c. finely chopped fresh cilantro
4 cloves garlic, minced
1 T. dried red pepper flakes
1/4 c. freshly squeezed lime juice (juice of 2 limes)
Measure the olive oil into a mixing bowl. Add the chopped cilantro, garlic and red pepper flakes, then stir to combine. Add the lime juice and mix well. Place meat or tofu in the marinade and toss gently to coat. Refrigerate until ready to cook. ENJOY!