Chili-Orange Marinade
This recipe offers a harmonious blend of flavors that will elevate your grilled dishes. The combination of zesty navel orange juice, tangy rice vinegar, savory soy sauce, and aromatic ginger creates a marinade that infuses your meat with a delightful kick of heat from chili oil and red chilies. Whether used for marinating chicken, beef, or tofu, this sauce promises to tantalize your taste buds with each bite.
— Constant Cookbook
Ingredients
- Juice of 1 navel orange
- 1/4 cup rice vinegar
- 1/4 cup soy sauce
- 1 1/2 Tbs. chili oil
- 2 Tbs. peeled and chopped fresh ginger
- 4 small, dried red chilies, lightly crushed
- 3 garlic cloves, sliced
Instructions
- In a small bowl, stir together the orange juice, vinegar, soy sauce, chili oil, ginger, chilies and garlic. Coat the food and marinate at room temperature for 30 minutes or in the refrigerator for up to 2 hours. Makes enough for 2 1/2 to 3 lb. of meat.
- Adapted from Williams-Sonoma, <i>Essentials of Grilling</i>, by Denis Kelly, Melanie Barnard, Barbara Grunes & Michael McLaughlin (Oxmoor House, 2003).
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