If there is one thing Austinites love in summertime, it’s cooking on the grill. We must be gluttons for punishment, which seems to be the only logical explanation for why people would willingly stand around a small -yet concentrated- blazing hot pit of fire on days when the temperature index is just this side of the seventh circle of hell.
Personally, in these warm months I love grilling shrimp as a lighter alternative to beef. However, this marinade works beautifully with chicken and even vegetables. Nothing seems more summery than bright, tropical flavors and a little bit of spice. Virgin coconut oil lends that beachy flavor, while also being supremely heat stable, making it perfect for grilling. In the spirit of full and fair disclosure, let it be known that coconut oil will slightly solidify when chilled. Don’t panic! Simply allow your marinating items to reach room temperature before putting on the grill.
Ingredients:
3 tbsp Cointreau
Juice of 4 limes
2 tbsp virgin coconut oil
2 fresh garlic cloves, crushed
½ tsp crushed red chili flakes
The ingredients can be either hand mixed in a bowl, or thrown into a food processor. Of course, if you like more kick, you can increase your chili quotient. In a large bowl, pour the marinade over your meats and/or vegetables, cover and let them soak up the bath for at least a few hours, but no more than 24.Enjoy with your favorite Mexican beer or margarita and maybe a dip in the pool.
by Phyllis Anastasia Gasper
