Grilled Marinated Meat
Notes: Marinating the meat in a heavy zip-lock bag is efficient, but you can also use a large bowl or baking dish; turn pieces in marinade to coat, then cover and chill, turning pieces occasionally. If the marinade includes a little oil, sticking during grilling is not usually a problem. However, if the meat is very lean or has no marinade, or if your marinade contains a lot of sugar, brush the food or grill lightly with oil to prevent sticking. If you use cuts of meat that are slightly thinner than 1 inch, check for doneness sooner; if meat is thicker - 1 1/4 to 1 1/2 inches - use medium-hot coals (you can hold your hand at grill level only 3 to 4 seconds) and allow a few more minutes for cooking.