Chili Orange Marinade
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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.
Servings: 1/3 cup (75 mL)
Ingredients:
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1 tbsp (15 mL) grated orange rind
2 tbsp (25 mL) each orange juice, wine vinegar and vegetable oil
1 tbsp (15 mL) tomato paste
1 tbsp (15 mL) chili powder
1/2 tsp (2 mL) each dried oregano, salt and pepper
Preparation:
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.)
Additional Information
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Source
Canadian Living Magazine: June 2003
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