Q: Barbeque Food Safety; How Do I know When I am Marinating Meat and Poultry Safely?

A: Meat and poultry can be marinated for several hours or overnight to tenderize or add flavor. According to the Food Safety and Inspection Service (FSIS), there are a few simple guidelines to remember so that marinated food is prepared safely.

Marinate food in the refrigerator, not on the counter. If some of the marinade is to be used as a sauce on the cooked food, reserve a portion of the marinade before putting raw meat or raw poultry in it.

For more information on grilling and food safety, visit the FSIS website at: www.fsis.usda.gov.

Marinated Lemon Thyme Chicken or Pork

4 skinned chicken pieces or pork chops

2 tablespoons oil

1 tablespoon lemon juice

1 tablespoon chopped thyme or 1 teaspoon dried thyme

2 cloves garlic, minced

Mix oil, lemon juice, thyme and garlic. Place chicken/pork in shallow container and cover with mixture. Let set in refrigerator 30 minutes. Preheat grill or broiler. Cook chicken/pork until tender and reaches an internal temperature of 165 F (chicken) or 160 F for pork. Makes 4 servings.

Nutrient analysis per serving (using 3 oz chicken breast): 160 calories, 20 grams protein, 1 gram carbohydrates, 8 grams fat, 49 milligrams cholesterol, trace of fiber, 56 milligrams sodium, 228 milligrams potassium. Exchanges: 3 meat, 1 1/2 fat.

Recipe Source: IL FNP/EFNEP Wellness Ways