![Koji-Cola All-Purpose Marinade Recipe](https://cdn.statically.io/img/www.foodandwine.com/thmb/-Y91c36HXd3rRJQmivC5EN7q9bc=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/koji-cola-all-purpose-marinade-FT-RECIPE0620-1-8ccae0cd42a840f99b09c38bdabd97d4.jpg)
Ingredients
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3/4 cup uncooked koji rice
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1/2 cup Mexican Coca-Cola
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1/3 cup soy sauce
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2 tablespoons dark brown sugar
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2 tablespoons apple cider vinegar
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3 garlic cloves, smashed
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1 small shallot, roughly chopped
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1/2 tablespoon black peppercorns
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3 pounds meat (such as salmon fillets, lamb rib chops, pork loin chops, skirt steak, or chicken wings)
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1 tablespoon kosher salt
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Canola oil
Directions
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Process koji rice in a high-speed blender until powdery, about 1 minute. Add cola, soy sauce, brown sugar, apple cider vinegar, garlic, shallot, and peppercorns. Process until mostly smooth, about 30 seconds.
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If desired, remove 1/4 cup marinade for basting; cover and refrigerate until ready to use. Separate meat into separate ziplock plastic bags by type; divide marinade evenly among bags. Seal bags; turn to coat meat. Marinate salmon up to 1 hour; marinate all other meats 1 to 24 hours as desired.
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Remove meat from marinade, allowing excess to drip off. Discard marinade. Season meat all over with salt. Let stand at room temperature while preparing grill, about 30 minutes. Grill meat on oiled grill grates over direct heat, uncovered, for times specified in Note below. Baste chicken halfway through cook time; baste all other meats during last 5 minutes. Let rest 10 minutes before serving.
Make Ahead
Marinade can be prepared up to 5 days in advance and stored in an airtight container in refrigerator.
Notes
Salmon fillets: 4 to 5 minutes, skin side down; 3 to 4 minutes, skin side up
Lamb rib chops: 12 to 16 minutes
Pork loin chops: 12 to 16 minutes
Skirt steak: 14 to 18 minutes
Chicken wings: 25 to 30 minutes
Suggested Pairing
Ripe, full-bodied California red blend.