In this wet rub, we let the aromatic champion take center stage—a sure winner for the garlic lover in all of us. This rub is so versatile, we think it’s great with virtually any meat or vegetable. Use on: Extra-firm tofu, shrimp, scallops, salmon, mahi-mahi, chicken, duck, pork, beef, lamb.

Makes about 1/4 cup

ACTIVE TIME: 10 minutes

TOTAL TIME: 10 minutes

EASE OF PREPARATION: Easy

8 cloves garlic, minced
1 tablespoon extra-virgin olive oil
2 teaspoons stone-ground mustard
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground pepper
1/2 teaspoon freshly grated lemon zest

Combine garlic, oil, mustard, salt, pepper and lemon zest in a small bowl. Using your hands, spread the rub evenly onto 1 1/2 pounds (6 servings) of your chosen protein just before grilling.

NUTRITION INFORMATION: Per 2 teaspoons: 28 calories; 2 g fat (0 g sat, 2 g mono); 0 mg cholesterol; 1 g carbohydrate; 0 g protein; 0 g fiber; 302 mg sodium; 16 mg potassium.

0 Carbohydrate servings

Exchanges: 1/2 fat

TIP: 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°F

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

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

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

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

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

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

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

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

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

This was wonderful and so simple. I used it on Bone-in Chicken Thighs and the flavor was right on. I thought the Rub would be overwhelming with 8 cloves of garlic but it was not, and I rubbed it on the chicken about 10 minutes before grilling. I will be sure to use this on other cuts of meat and vegetables like the recipe recommends. Yum.

Michael , Vancouver, BC

This rub would have been great if I'd cut the salt by about 1/2. I doubled the recipe and let the chicken breasts absorb the rub overnight. All my guests (save my Dad, who would salt a salt block because it wasn't salty enough) that ate the chicken the next day agreed it was great but to definitely cut down on the salt next time.

Olivia, Carol Stream, IL

Gotta love garlic-and I do!!!! Try it with a whole roasted chicken!!

Tammie C, Lexington, SC