Sunday, April 25, 2010

Grilled Chicken with Orange Soy Ginger Marinade

I found this marinade recipe in the Baltimore Sun. It seemed easy and very flavorful. We have been trying to grill on Sunday nights, so we decided to try it out. We made it with chicken, but I think it would be equally good, if not better, on steak. It has a strong orange/ soy flavor- very Asian tasting, which we really liked. I used it as a marinade and also made the "sauce" as per the directions, but I thought the sauce was a little unnecessary since the marinade gave the chicken so much flavor already. We will definitely make it again- much better than using a marinade out of a bottle!

Orange Soy Ginger Marinade
1/4 C low sodium soy sauce
1/4 dry sherry
1/4 olive oil
2 tbsp orange zest (zest of about 1 orange)
1/4 C fresh orange juice (you should be able to get this from the same orange)
2 garlic cloves, minced
1 tbsp fresh ginger, minced
1 tbsp brown sugar (for sauce)

1. Whisk all ingredients together except for brown sugar.
2. Cover steak or chicken with half of the marinade and marinate in the refrigerator for at least 2 hours. Save remaining marinade for sauce.
3. Grill chicken or steak.
4. Add brown sugar to reserved marinade and bring to a boil over medium high heat.
5. Reduce to a simmer, stirring often and cook 3-4 minutes until the sauce thickens slightly.
* I thought the sauce was a little unnecessary and it kept separating, which was annoying. I would probably just make half the recipe next time and skip this step.
6. Serve sauce over meat.

Difficulty: Easy
Debbie's Rating: 9
Hirsh's Rating: 8.5

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