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)

Makes 2 cups

ACTIVE TIME: 15 minutes

TOTAL TIME: 30 minutes

EASE OF PREPARATION: Easy

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

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.

NUTRITION INFORMATION: Per 2 teaspoons: 19 calories; 1 g fat (0 g sat, 0 g mono); 0 mg cholesterol; 2 g carbohydrate; 0 g protein; 0 g fiber; 89 mg sodium; 15 mg potassium.

(Based on Test Kitchen results, 2 teaspoons of marinade are absorbed per serving.)

0 Carbohydrate servings

Exchanges: free food

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.

I have made a couple of times already with pork loin and it was a hit time!

Anonymous, Alpharetta, GA

I made it with top sirloin kabobs. The cloves were a bit too overpowering (marinated for 2 hours). I'd suggest using 1/2 the cloves or less, and letting some of the other flavors out a bit more.

Veronica