Chili Orange Marinade

Author: Canadian Living

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.

  • Portion size 75 servings

Ingredients

  • 1 tablespoon grated orange rind
  • 2 tablespoons orange juice
  • 2 tablespoons wine vinegar
  • 2 tablespoons vegetable oil
  • 1 tablespoon tomato paste
  • 1 tablespoon chili powder
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper

Method

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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Chili Orange Marinade