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.
Ingredients
- 1 tbsp grated orange rind
- 2 tbsp orange juice or wine vinegar or vegetable oil
- 1 tbsp tomato paste
- 1 tbsp chili powder
- 1/2 tsp dried oregano
- 1/2 tsp salt
- 1/2 tsp 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.)
Source : Canadian Living Magazine: June 2003
- Keywords : Condiments/sauces; Orange juice; Oranges; Tomato paste;
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