Red Wine & Pepper Marinade

Five ingredients, five minutes, and a flavor that punches well above its weight. This marinade combines red wine with crushed black peppercorns, crushed allspice berries, garlic, and a touch of oil into a bold, aromatic soak that’s built for lamb and chicken.

Crushing the peppercorns and allspice berries rather than using pre-ground is what makes this work. Freshly cracked spices release volatile oils that pre-ground versions lost on the shelf months ago. Use the bottom of a heavy pan or a mortar to crack them coarsely. You want rough, uneven pieces, not powder.

The red wine adds tannins and acidity that tenderize the meat’s surface while the garlic and spices infuse into it during the soak. A drinkable red works best. Cooking wine tastes like it sounds.

Kitchen Tips

• Use a decent red wine: If you wouldn’t drink a glass of it, don’t marinate with it. The flavor concentrates on the meat.
• Crush, don’t grind: Coarse pieces of peppercorn and allspice create pockets of bold flavor. Fine powder just makes a muddy paste.
• Marinate 2 to 4 hours for chicken, up to overnight for lamb. The wine’s acidity can break down chicken texture if left too long.
• Pat meat dry before grilling. Excess marinade causes flare-ups and steaming instead of searing.