Mesquite Marinade

Note: This sauce is only slightly tingly. If you want more heat, we suggest using Flying Olive's Harissa or Cayenne Red Chili EVOO's, or adding more chili powder, or all of the above!

Yield: Enough marinade for about 1 lb of meat


3 Tbsp Flying Olive Chipotle Extra Virgin Olive Oil

3 Tbsp Flying Olive Espresso Balsamic Vinegar

1 Tbsp garlic, minced fine

1 tsp Mesquite Seasoning (like McCormick's)

1 tsp chili powder (if you like your marinade spicier, add ½ tsp+ of your favorite spicy chili powder


Rinse and pat dry meat.  Place in a zip-lock bag. Mix together all ingredients.  Pour over meat.  Press to remove extra air and zip closed.  Flip a few times to coat meat.

Refrigerate for at least 30 minutes to an hour, longer for pork and beef.

Grill your favorite meat until it meets required internal temperature: 165 degrees for chicken and pork, 140-170 degrees for beef. Let meat sit for several minutes under a tent of aluminum foil to retain juices.  Serve.

Submitted by Barb L.