McCormick Grill Mates

Marinade, Smoky Applewood

Nutritional Info

Nutrition Facts

about 11 servings per container
Serving Size: 0.75 tsp dry mix (2.5 g)

 seasons 1 tbsp marinade
Calories10

Amount Per Serving and/or % Daily Value*

Total Fat0 g (0%)
Sodium250 mg (10%)
Total Carbohydrate1 g (0%)
     Sugars<1 g
Protein0 g


* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 Calories:2,0002,500
Total FatLess than65g80g
     Sat FatLess than20g25g
CholesterolLess than300mg300mg
SodiumLess than2400mg2400mg
Total Carbohydrate 300g375g
     Dietary Fiber 25g30g

Calories per gram:
Fat Protein     ●Carbohydrates 

1 oz.

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Marinade, Smoky Applewood
Product Details

Naturally flavored. New. A sweet and smoky blend of chili pepper, red pepper, garlic and applewood smoke flavor. Comments or questions? Call 1-800-632-5847. For recipes, visit www.grillmates.com. Packed in USA.

Ingredients

Salt, Spices (Including Chili Pepper, Cinnamon, Red Pepper), Dehydrated Cane Syrup, Garlic, Molasses (Refinery Syrup, Cane Molasses, Caramel Color), Onion, Potato and Corn Maltodextrin, Natural Flavor (Including Applewood Smoke), Silicon Dioxide (Added to Make Free Flowing), Yeast Extract, and Chicken.

Directions

Smoky Applewood Marinade: 1/4 cup oil; 2 tbsp water; 2 tbsp cider vinegar; 2 lbs chicken, pork, seafood or vegetables. 1. Mix marinade mix, oil, water and vinegar in small bowl. Reserve 2 tablespoons marinade for basting. Place meat in large resealable plastic bag or glass dish. Add remaining marinade; turn to coat well. 2. Refrigerate 15 minutes or longer for extra flavor. (Marinate seafood no longer than 30 minutes). Remove from marinade. Discard any remaining marinade. 3. Grill or broil until cooked through, basting with reserved marinade halfway through cooking. Discard any remaining marinade. Makes 2/3 cup marinade. Suggestion: Carolina Applewood Marinade: Substitute 2 tbsp prepared yellow mustard for the water in Step 1. Continue as directed.

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