Pirates Marinade

Pirate Marinade


PREP TIME
15 minutes COOK TIME
30 minutes LEVEL
Easy SERVES
6


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) *
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
Preparation:
1.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.
2.Stir in soy sauce, vinegar, orange zest, orange juice, brown sugar, allspice, pepper, thyme, cloves, cinnamon and hot sauce. Let cool to room temperature.
3.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
2-3 minutes per side

SALMON FILLET
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

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

FLANK STEAK
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

LAMB LOIN CHOPS
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