Pirate Marinade

Rating: 4.86 stars
7 Ratings
  • 5 star values: 6
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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

EatingWell Test Kitchen
Source: EatingWell Magazine, May/June 2007

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Recipe Summary test

total:
30 mins
Servings:
48

Nutrition Profile:

Nutrition Info
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Ingredients

Directions

  • 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.

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  • Stir in soy sauce, vinegar, orange zest, orange juice, brown sugar, allspice, pepper, thyme, cloves, cinnamon and hot sauce. Let cool to room temperature.

  • 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

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 Facts

Serving Size: 2 teaspoons
Per Serving:
19 calories; protein 0.2g; carbohydrates 1.7g; dietary fiber 0.2g; sugars 1.1g; fat 1.3g; saturated fat 0.1g; vitamin a iu 6.9IU; vitamin c 1.5mg; folate 1.2mcg; calcium 2.6mg; iron 0.1mg; magnesium 1.6mg; potassium 14.2mg; sodium 89.4mg; added sugar 1g.
Exchanges:

free food

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Reviews (4)

Read More Reviews
7 Ratings
  • 5 star values: 6
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Reviews:
Most Helpful Most Positive Least Positive Newest
EatingWell User
Rating: 5 stars
10/30/2011
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. Read More
EatingWell User
Rating: 5 stars
10/30/2011
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.:) Read More
EatingWell User
Rating: 5 stars
10/30/2011
Delicious marinade with lots of flavor. Just tried it on grilled chicken but look forward to using it on tofu too! Read More
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Sharon Axline
Rating: 5 stars
10/29/2011
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! Read More
mindiplank@hotmail.com
Rating: 5 stars
10/30/2011
Crazy combinations but very good. Made it with tri tip steaks and it's great it uses ingredients I always have on hand. Read More
EatingWell User
Rating: 5 stars
10/30/2011
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! Read More
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EatingWell User
Rating: 4 stars
03/04/2012
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! Read More
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