1/4cup soy sauce
1/4cup baslamic vinegarette
1/4cup water
1/4cup olive oil
2tbsp pineapple juice
1/2 a lime
2tsp chili powder
1tsp onion powder
1tsp garlic powder
1tsp cilantro
1/4tsp oregano
1/2tsp salt
1/2tsp white pepper
1/4tsp red pepper flakes
Smoking
Marinade 24hrs in fridge, smoke and use additional marinade to glaze 3+hours in smoker with misquite chips.
