Jun 222010
 
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Our Freezer Cook of the Month is Myrna! She posted a recipe on the Cooks’ Corner message boards for Tangy Orange Marinade. I served the recipe to my family and everyone liked it! The chicken was so moist and full of flavor. The sesame oil is a nice twist on your traditional marinade. Try it yourself!

TangyOrangeMarinade

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Recipes

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2

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4

5

6

Servings

4

8

12

16

20

24

Ingredients
Boneless, skinless chicken breast or any mild fish

1 lb.

2 lbs.

3 lbs.

4 lbs.

5 lbs.

6 lbs.

Orange juice

1/4 C.

1/2 C.

3/4 C.

1 C.

1-1/4 C.

1-1/2 C.

Olive oil

2 T.

1/4 C.

1/4 C. + 2 T.

1/2 C.

1/2 C. + 2 T.

3/4 C.

Sesame oil

1 T.

2 T.

3 T.

1/4 C.

1/4 C. + 1 T.

1/4 C. + 2 T.

Salt

1/2 t.

1 t.

1-1/2 t.

2 t.

2-1/2 t.

1 T.

Lemon juice

1 T.

2 T.

3 T.

1/4 C.

1/4 C. + 1 T.

1/4 C. + 2 T.

Garlic powder

1 t.

2 t.

1 T.

1 T. + 1 t.

1 T. + 2 t.

2 T.

Black pepper

1 dash

1/8 t.

1/4 t.

3/8 t.

1/2 t.

1/2 t. + 1/8 t.

 

Assembly Directions:
Place chicken or fish into one gallon freezer bags.

In a mixing bowl, combine orange juice, olive oil, sesame oil, salt, lemon juice, garlic powder and pepper.  Whisk until thoroughly combined.

Pour marinade over meat. One recipe will yield about 1/3 cup of marinade.

Freezing Directions:
Seal, label, and freeze.

Serving Directions:
Thaw in the refrigerator. Once defrosted, if marinating fish do not leave in marinade for more than one hour after fish has defrosted.

Fish: Preheat grill to medium high (about 400 degrees). Cover grill rack with foil. Spray foil with cooking spray. Remove fish from marinade. Discard marinade. Grill fish 4 to 5 minutes on each side. Fish should flake easily. Remove from heat and serve.

Chicken: Remove meat from marinade and discard marinade. Preheat grill to medium (about 350 degrees). Grill 8-10 minutes per side or until cooked through, turning frequently. Check for doneness using an instant-read thermometer. Internal meat temperature should be at least 165 degrees.

Nutritional Info: chicken using 2 T. residual marinade per recipe
Per Serving: 172 Calories; 7g Fat (36.7% calories from fat); 25g Protein; 1g Carbohydrate; trace Dietary Fiber; 69mg Cholesterol; 160mg Sodium.
Exchanges: 3-1/2 Lean Meat; 1 Fat.

Nutritional Info: fish using 2 T. residual marinade per recipe
Per Serving: 131 Calories; 5g Fat (32.7% calories from fat); 20g Protein; 1g Carbohydrate; trace Dietary Fiber; 49mg Cholesterol; 161mg Sodium.
Exchanges: 2-1/2 Lean Meat; 1 Fat.

Carol Santee

Carol is the co-author of the Big Book of Freezer Cooking and the author of 30 Day Gourmet’s Slow Cooker Freezer Favorites, Freezer Lunches To Go and Healthy Freezer Cooking eBooks. She is a computer information specialist and works for a computer software company.

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