Ingredients Condiments Koji-Cola All-Purpose Marinade 3 Reviews Koji rice teams up with cane sugar–rich Mexican Coca Cola to tenderize the meat of your choice while grilling up nice and crispy; find koji rice online or at Asian markets. By Paige Grandjean Paige Grandjean Instagram Website Paige Grandjean is a food editor and recipe developer with over seven years of experience in food media. Her recipes and writing have appeared in over 15 nationally distributed print publications as well as on various digital platforms. Paige's recipes have been showcased on the covers of magazines such as Food & Wine, Southern Living and Cooking Light, with her 2020 Food & Wine Lamination cover story earning a spot as a Folio: Eddie and Ozzie Award Finalist. She is a member of IACP and has a WSET Level 2 Award in Spirits. Food & Wine's Editorial Guidelines Updated on June 1, 2020 Print Rate It Share Share Tweet Pin Email Photo: Photo by Victor Protasio / Food Styling by Chelsea Zimmer / Prop Styling by Claire Spollen Total Time: 10 mins Yield: Makes 1 3/4 cups Ingredients 3/4 cup uncooked koji rice 1/2 cup Mexican Coca-Cola 1/3 cup soy sauce 2 tablespoons dark brown sugar 2 tablespoons apple cider vinegar 3 garlic cloves, smashed 1 small shallot, roughly chopped 1/2 tablespoon black peppercorns 3 pounds meat (such as salmon fillets, lamb rib chops, pork loin chops, skirt steak, or chicken wings) 1 tablespoon kosher salt Canola oil Directions 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. 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. 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 upLamb rib chops: 12 to 16 minutesPork loin chops: 12 to 16 minutesSkirt steak: 14 to 18 minutesChicken wings: 25 to 30 minutes Suggested Pairing Ripe, full-bodied California red blend. Rate it Print