This is a great spicy marinade for Chicken, Pork, Beef or Shrimp. For Chicken or Pork, marinate for 1-2 hours, Beef for 2-4 hours and Shrimp 1/2 hour. May also be used as a baste for grilling or oven roasting. This was originally a patchwork from many other marinade recipes and has been 'messed' with to suite our tastes over the years. Note: If you want to add lime or lemon juice, do so ONLY during the last hour of marinating, to avoid a mushy meat texture.

Ingredients

cup olive oil↗1⁄2
cup vinegar↗1⁄4
garlic cloves, crushed↗3
crushed
tablespoon onion powder↗1
teaspoon oregano, hand crushed↗1
hand crushed
teaspoon thyme↗1
teaspoons seasoning salt↗2
tablespoon cayenne pepper↗1
teaspoons paprika↗2
teaspoon black pepper↗1
tablespoon horseradish↗1
cup lime juice (optional last hour) or 1/4-1/2 cup lemon juice (optional last hour)↗1⁄4 - 1⁄2

Step-by-step instructions

1
Put everything except the juice in a blender or jar with tight fitting lid and mix until completely blended.
2
Transfer to a resealable plastic bag, add the items to be marinated and place bag in refrigerator.
3
Turn bag several times while marinating.
4
Marinating Times:.
5
2-4 hours Beef.
6
1-2 hours Chicken or Pork.
7
½ hour Shrimp.
8
As a basting sauce, mop onto meat or kabobs during grilling or roasting.
9
Also may be added, in limited amounts, to Cajun or Creole dishes for some added heat if you adjust the salt amount for the combined dish.

Source: food.com

Original recipe ↗

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