Tested till perfect Chili Orange Marinade

Chili Orange Marinade

Marinades are usually acid-oil blends used not only to flavour but also to tenderize meats. Use overnight on marinating steaks to tenderize and on grilling steaks or chicken overnight. Or use for just a few minutes or up to 1 day to add flavour.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: June 2003

Recipe3 out of 5 based on 9 ratings.
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  • Portion size 1/3 cup (75 mL)


  • 1 tbsp 1tbspgrated orange rind
  • 2 tbsp 2tbsporange juice or wine vinegar or vegetable oil
  • 1 tbsp 1tbsptomato paste
  • 1 tbsp 1tbspchili powder
  • 1/2 tsp 1/2tspdried oregano
  • 1/2 tsp 1/2tspsalt
  • 1/2 tsp 1/2tsppepper


In large bowl or shallow dish, whisk orange rind, orange juice, wine vinegar, vegetable oil, tomato paste, chili powder, oregano, salt and pepper. Add 4 servings (1 lb/500 g boneless or 2 lb/1 kg bone-in) meat or poultry; cover and refrigerate for 4 hours. (Make-ahead: Refrigerate for up to 24 hours.)

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