3 limes or 9 key limes
1/2 cup olive or grape seed oil
3 tbsp agave nectar
1 tsp garlic powder
1/2 tsp onion powder
1/4 tsp each of salt and pepper
3 tbsp tequila (optional)
I prefer to use dry spices when grilling meats that will stay on the heat for awhile to prevent any herbs or flavorings from burning.
Prepare the marinade by zesting and juicing the limes then mixing with the oil, garlic powder, onion powder, salt and pepper. Marinate the proteins for 30 to 45 minutes before grilling. Vegetables can be marinated over night for best flavor.