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Pirate Marinade

May/June 2007

Your rating: None Average: 4 (47 votes)

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)



READER'S COMMENT:
"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. "
Pirate Marinade Recipe

Makes: 2 cups

Active Time:

Total Time:

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.

Tips & Notes

  • 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.

Nutrition

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

Exchanges: free food

Nutrition Note: Based on Test Kitchen results, 2 teaspoons of marinade are absorbed per serving.


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