Pirate Marinade

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