Pirate Marinade

Pirate Marinade

7 Reviews
From: EatingWell Magazine, May/June 2007

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

Ingredients 48 servings

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Original recipe yields 48 servings
Nutrition per serving may change if servings are adjusted.
  • ¼ cup canola oil
  • 1 medium onion, chopped
  • 2 tablespoons chopped garlic
  • ½ cup reduced-sodium soy sauce
  • ¼ cup red-wine vinegar
  • ½ teaspoon freshly grated orange zest
  • ¼ cup orange juice
  • 3 tablespoons packed brown sugar
  • 2 teaspoons ground allspice
  • ¾ teaspoon freshly ground pepper
  • ½ teaspoon dried thyme
  • ½ teaspoon ground cloves
  • ½ teaspoon ground cinnamon
  • 5 dashes hot sauce


  • Active

  • Ready In

  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.
  • People with celiac disease or gluten-sensitivity should use soy sauces that are labeled "gluten-free," as soy sauce may contain wheat or other gluten-containing sweeteners and flavors.

Nutrition information

  • Serving size: 2 teaspoons
  • Per serving: 19 calories; 1 g fat(0 g sat); 0 g fiber; 2 g carbohydrates; 0 g protein; 1 mcg folate; 0 mg cholesterol; 1 g sugars; 1 g added sugars; 7 IU vitamin A; 1 mg vitamin C; 3 mg calcium; 0 mg iron; 89 mg sodium; 14 mg potassium
  • Carbohydrate Servings: 0
  • Exchanges: free food

Reviews 7

March 04, 2012
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By: EatingWell User
We did use rum! We just tried this marinade with steaks, let them sit in it for 24 hours. We substituted the red wine vinegar with 1/2 cup of Sailor Jerry rum, and added a bit of balsamic vinegar. It was amazing!
May 18, 2011
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By: Sharon Axline
Wow - Just Wow First off - I love the name of this recipe. Although everyone I mentioned it to was wondering if it had rum in it. I was very excited when I saw this - I love all the ingredients in other dishes but was curious as to how they'd work in this. No worries needed! This is OUTSTANDING! I made it this morning and then marinated some chicken legs, thighs and breasts in it. I didn't change anything... it was FANTASTIC and will be my go to marinade from here on out. Simply Awesome!
June 13, 2010
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By: EatingWell User
This recipe was amazing. I just made it for my wife, and we both absolutely loved it. We didn't have ground cloves, but it didn't taste like it was missing anything.
May 26, 2010
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By: EatingWell User
My husband and I LOVE this recipe. We marinate chicken in it and throw it on the grill. It rocks!! We also love your magazine, its AWESOME!
May 23, 2010
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By: EatingWell User
This was a very surprising and tasty marinade! I also used this with chicken breast on the grill, but I am looking forward to doing kabobs, with green, red, and yellow bell pepers. I love the way the pepers really soak up the marinade flavor, and this marinade is one I wouldn't mind tasting a lot more! It gets all the stars at my house. :)
May 16, 2010
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By: EatingWell User
Delicious marinade with lots of flavor. Just tried it on grilled chicken, but look forward to using it on tofu, too!
March 09, 2010
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By: mindiplank
Crazy combinations but very good. Made it with tri tip steaks and it's great it uses ingredients I always have on hand.
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