Whole Chickens:
    3lb. Chicken (Includes one whole, two halves, or four quarters)
    40-45 minutes agitating every so often to ensure an even coat on the bird.

Bone-in or boneless breast:
    Rule: Marinate 15 minutes for every 4 oz. of weight. See the list below for reference:

• 4 oz.: 15 minutes
• 8 oz.: 30 minutes
• 10 oz.: 37 minutes
• 12 oz.: 45 minutes
• 16 oz.: 1 hour (60 minutes)

Pork:
    The Pork & Poultry Marinade is excellent for all cuts of pork.

• Pork tenderloin: 1½ to 2 lbs. approximately 2 inches thick: 45 minutes.
• Bone-in and boneless pork chops: 15 minutes for every ½ inch of thickness.
• Baby back and loin ribs: 40 minutes with racks submerged in marinade, great way to start the cooking process. Finish with sauce over barbecue.

Chef Leonard's Note: Do not exceed the marinade times below unless you want an extra spicy flavor. Our Pork & Poultry
Marinade packs a punch! If you do not have or wish to use pineapple juice or lemon juice, other citrus juices may
be substituted.

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