Mustard-based marinades can be unexpected and very tasty. Even if you don’t gravitate toward mustard BBQ sauce, you should still give this recipe a shot. The coconut milk cuts the Dijon mustard nicely, and the fresh garlic and herbs give it an earthy taste.
This marinade almost seems luxurious because of its silky texture. Basting extra sauce over the meat while grilling creates a nice layer of flavor. This combination works particularly well with lamb, pork and chicken.
1/4 cup Dijon mustard
1/2 cup light coconut milk
4 garlic cloves, roughly chopped
2 tablespoons fresh rosemary, roughly chopped (or 1 tablespoon dried rosemary)
2 tablespoons fresh thyme (or 1 tablespoon dried thyme)
1 teaspoon ground pepper
1-2 pounds protein of your choice
In a small bowl, mix the Dijon mustard and the coconut milk until fully combined. Then add the garlic, rosemary, thyme and pepper. Mix well.
Reserve 1/4 cup of marinade to use for basting. Mix the remaining marinade with your protein. For chicken and lamb, marinate for 30 minutes to 2 hours. For pork, marinate for 1 hour or up to 24 hours.
Grill protein at 425-450 degrees until the meat is cooked to your desired internal temperature. The heat level will help ensure that your meat doesn’t burn due to the thick marinade. Flip your meat once while grilling, baste with extra sauce, and flip and baste a second time before removing from the grill. Let the meat sit for five minutes before slicing or serving. Enjoy!