My buddy Sergio Di Sappio owns a great restaurant in Chicago called Tango Sur. He introduced me to chimmichuri, which the Argentines use to grill everything.  Here is my recipe:

Ingredients

• 5 cups of Extra Virgin Olive Oil
• 2 cups of Apple Cider Vinegar
• 1 cup of fresh lime juice
• 10 cloves of garlic
• 1/4 pound of parsley
• 2 tablespoons of Red Pepper Flakes

Directions

Chop the garlic and the parsely.  Add the chopped magic to the Olive Oil, Apple Cider Vineger and Lime juice mixture.  Add the Red Pepper Flakes and stir.  Here are my suggested marinating times for different things:

Fish and Shellfish     30 minutes to 1 hour

Chicken     1 to 2 hours

Pork      1 to 2 hours

Beef & Lamb   2 to 3 hours

You can grill, bake or pan fry anything with this marinade... I think it's great.  And as my friend Jeff Dattilo would say, "Just Enjoy!"