View cart background image
Get Timely and Delicious Recipe Updates

Pirate Marinade

Source: © EatingWell Magazine
Recipe Add to Fav Save Recipe View Fav view my favorites Email Friend email recipe to a friend
Rate/Review this Recipe
Active Time:  15 Minutes
Total Time:  30 Minutes
  2 cups
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)
1/4 cup  canola oil
1   medium onion, chopped
2 tablespoons  chopped garlic
1/2 cup  reduced-sodium soy sauce
1/4 cup  red-wine vinegar
1/2 teaspoon  freshly grated orange zest
1/4 cup  orange juice
3 tablespoons  packed brown sugar
2 teaspoons  ground allspice
3/4 teaspoon  freshly ground pepper
1/2 teaspoon  dried thyme
1/2 teaspoon  ground cloves
1/2 teaspoon  ground cinnamon
5 dashes  hot sauce

Tip: Follow the marinating times, cooking times and temperatures below for juicy, perfect grilling results.

30 minutes to overnight
2-3 minutes per side

30 minutes
3-5 minutes per side

CHICKEN BREAST boneless, skinless
2 hours to overnight
6-8 minutes per side; 165°F

CHICKEN THIGHS boneless, skinless
2 hours to overnight
6-8 minutes per side; 165°F

CHICKEN THIGHS bone-in, skinless
2 hours to overnight
15-25 minutes, turning occasionally; 165°F

DUCK BREAST boneless, skinless
2 hours to overnight
4-8 minutes per side; 150°F

PORK CHOPS bone-in, 3/4" thick
2 hours to overnight
3-4 minutes per side; 145°F

2 hours to overnight
14-16 minutes, turning occasionally; 145°F

2 hours to overnight
6-8 minutes per side; 140°F for medium

STRIP STEAK bone-in, 3/4"-1" thick
2 hours to overnight
4-5 minutes per side; 140°F for medium

2 hours to overnight
5-6 minutes per side; 145°F for medium

*All cooking times based on medium-high grill temperature and cooking with the grill lid closed.
Pirate Marinade Recipe at
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.

Stir in soy sauce, vinegar, orange zest, orange juice, brown sugar, allspice, pepper, thyme, cloves, cinnamon and hot sauce. Let cool to room temperature.

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.

Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   2 cups
Calories: 19
Fat. Total: 1g
% Cal. from Fat: 47%
Carbohydrates, Total: 2g
Sodium: 89mg
Save Recipe Send to Friend Similar Recipes
Recipe error? Contact customer service.
McAfee Secure sites help keep you safe from identity theft, credit card fraud, spyware, spam, viruses and online scams 


Price Match Guarantee
Satisfaction Guarantee
Shopping Rewards

Recommended Items for You



Who doesn't? Get recipes now.