Pirate Marinade

  • Active Time 15m
  • Total Time 30m

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 and lamb (see Tip)

ingredients

  • 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

directions

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.

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


EXTRA-FIRM TOFU


30 minutes to overnight


2 to 3 minutes per side



SALMON FILLET


30 minutes


3 to 5 minutes per side



CHICKEN BREAST boneless, skinless


2 hours to overnight


6 to 8 minutes per side; 165 degrees F



CHICKEN THIGHS boneless, skinless


2 hours to overnight


6 to 8 minutes per side; 165 degrees F



CHICKEN THIGHS bone-in, skinless


2 hours to overnight


15 to 25 minutes, turning occasionally; 165 degrees F



DUCK BREAST boneless, skinless


2 hours to overnight


4 to 8 minutes per side; 150 degrees F



PORK CHOPS bone-in, 3/4 inch thick


2 hours to overnight


3 to 4 minutes per side; 145 degrees F



PORK TENDERLOIN


2 hours to overnight


14 to 16 minutes, turning occasionally; 145 degrees F



FLANK STEAK


2 hours to overnight


6 to 8 minutes per side; 140 degrees F for medium



STRIP STEAK bone-in, 3/4 to 1 inch thick


2 hours to overnight


4 to 5 minutes per side; 140 degrees F for medium



LAMB LOIN CHOPS


2 hours to overnight


5 to 6 minutes per side; 145 degrees F for medium



All cooking times based on medium-high grill temperature and cooking with the grill lid closed.

Recipe reprinted by permission of Publisher. All rights reserved.

RecID 9227

nutrition information per serving

19 calories; 1g total fat; 0g total saturated fat; 0mg cholesterol; 89mg sodium; 2g carbohydrates; 0g fiber; 0g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

Recommended Items for You

Follow Cooking.com

Sign Up for Cooking.com Email

Get an instant coupon for 10% off your next order plus the latest recipes, exculsive offers, and more straight to your inbox.