Pirate Marinade
This big, bold marinade recipe was adapted from a local Vermont restaurant and caterer. We make it in huge batches and freeze the extras so we always have it on hand. Use on: Extra-firm tofu, salmon, chicken, duck, pork, beef, lamb (see Tip)
Ingredients
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1/4 cup canola oil
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1 medium onion, chopped
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2 tablespoons chopped garlic
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1/2 cup reduced-sodium soy sauce
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1/4 cup red-wine vinegar
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1/2 teaspoon freshly grated orange zest
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1/4 cup orange juice
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3 tablespoons packed brown sugar
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2 teaspoons ground allspice
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3/4 teaspoon freshly ground pepper
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1/2 teaspoon dried thyme
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1/2 teaspoon ground cloves
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1/2 teaspoon ground cinnamon
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5 dashes hot sauce
Directions
1.
Heat oil in a large saucepan over medium-high heat. Add onion and garlic and cook, stirring, until translucent, about 2 minutes. Transfer to a medium bowl.
2.
Stir in soy sauce, vinegar, orange zest, orange juice, brown sugar, allspice, pepper, thyme, cloves, cinnamon and hot sauce. Let cool to room temperature.
3.
Pour cooled marinade into a shallow dish or 1-gallon sealable plastic bag for marinating 1 to 2 pounds (4 to 8 servings) of your chosen protein.
Tips:
Follow the marinating times, cooking times and temperatures below for juicy, perfect grilling results.
EXTRA-FIRM TOFU
30 minutes to overnight
2-3 minutes per side
SALMON FILLET
30 minutes
3-5 minutes per side
CHICKEN BREAST boneless, skinless
2 hours to overnight
6-8 minutes per side; 165 degrees F
CHICKEN THIGHS boneless, skinless
2 hours to overnight
6-8 minutes per side; 165 degrees F
CHICKEN THIGHS bone-in, skinless
2 hours to overnight
15-25 minutes, turning occasionally; 165 degrees F
DUCK BREAST boneless, skinless
2 hours to overnight
4-8 minutes per side; 150 degrees F
PORK CHOPS bone-in, 3/4"; thick
2 hours to overnight
3-4 minutes per side; 145 degrees F
PORK TENDERLOIN
2 hours to overnight
14-16 minutes, turning occasionally; 145 degrees F
FLANK STEAK
2 hours to overnight
Nutrition information
Calories 19, Total Fat 1 g, Monounsaturated Fat 1 g, Sodium 89 mg, Carbohydrate 2 g, Potassium 15 mg.
Percent Daily Values are based on a 2,000 calorie diet
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Recommended Recipe:
Red Wine Marinade
This simple classic marinade is perfect paired with dark or gamy meats. You can vary the flavor depending on what kind of red wine you choose. For a greater intensity, try using a full-bodied red, such as Shiraz or Zinfandel. For a more delicate flavor, use a lighter red, such as Pinot Noir or Burgundy. Use on: Chicken thighs, duck, beef, lamb (see Tip)
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