An all-around, all-American favorite for marinating chicken, pork, fish or shellfish.
Yield: 1 1/2 cups
- 1/2 cup watermelon juice
- 1/2 cup balsamic vinegar
- 1/4 cup brown sugar
- 1/4 cup soy sauce
- 2 tablespoons vegetable oil
- 2 tablespoons Dijon-style mustard
- 2 cloves garlic, minced
- 2 teaspoons red pepper flakes
To make watermelon juice: Process small chunks of watermelon flesh in a blender or food processor until they turn to liquid. For marinade: In a glass, stainless steel, or ceramic bowl, combine the watermelon juice with the rest of the ingredients. Whisk vigorously to blend. Pour to cover meat or fish, seal with plastic or foil, and refrigerate for several hours or overnight.
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