Red Wine Marinade - 1g Carbs

From: Eating Well - May/June 2007

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. 

Nutrition Profile - - 
Diabetes appropriate | Low calorie | Low carbohydrate | Low cholesterol 
| Low saturated fat | Heart healthy | Healthy weight

Use on: Chicken thighs, duck, beef, lamb (see Tip)

3 cups 
Active Time: 10 min
Total Time: 10 min

2 cups red wine
1 small onion, diced
2 3-inch strips orange zest, (see Tip)
2 sprigs fresh rosemary, coarsely chopped
2 Tbsp red currant jelly
1 tsp kosher salt
1 tsp freshly ground pepper

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.

Serving Size: 2 teaspoons 
Nutrition per Serving: 
8 Calories, 1g Carbs, 16mg Sodium, 12mg Potassium

Exchanges: free food

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

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 degrees F 

--> CHICKEN THIGHS boneless, skinless
2 hours to overnight
6-8 minutes per side; 165 degrees F 

--> CHICKEN THIGHS bone-in, skinless
2 hours to overnight
15-25 minutes, turning occasionally; 165 degrees F 

--> DUCK BREAST boneless, skinless
2 hours to overnight
4-8 minutes per side; 150 degrees F 

--> PORK CHOPS bone-in, 3/4" thick
2 hours to overnight
3-4 minutes per side; 145 degrees F 

--> PORK TENDERLOIN
2 hours to overnight
14-16 minutes, turning occasionally; 145 degrees F 

--> FLANK STEAK
2 hours to overnight
6-8 minutes per side; 140 degrees F for medium

--> STRIP STEAK bone-in, 3/4"-1" thick
2 hours to overnight
4-5 minutes per side; 140 degrees F for medium

--> LAMB LOIN CHOPS
2 hours to overnight
5-6 minutes per side; 145for medium

*All cooking times based on medium-high grill temperature and 
cooking with the grill lid closed.

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