Orange Garlic Marinade
Orange Garlic Marinade
Sunny citrus, fresh thyme, and plenty of garlic—this quick marinade makes shrimp, chicken, tofu, and veggies taste restaurant-ready.
Step-by-Step Instructions
- Whisk. In a bowl or jar, whisk orange juice, zest, oil, garlic, thyme, honey, and salt until emulsified. Taste and adjust sweet/sour/salt.
- Reserve for sauce. If you want a finishing sauce, set aside ¼ cup clean marinade now (hasn’t touched raw protein).
- Marinate. Add protein/veg and toss to coat. Refrigerate:
- Shrimp: 15–30 minutes
- Chicken breasts/thighs: 1–2 hours (up to 4 hours for thighs)
- Pork chops: 1–4 hours
- Tofu & hearty veg (zucchini, peppers): 30–60 minutes
- Cook. Grill, roast, or pan-sear until done (chicken 165°F; shrimp opaque and pink; tofu golden at edges). Discard used marinade or boil hard 1–2 minutes before using as a glaze.
- Glaze (optional). Simmer the clean reserved marinade 2–3 minutes to slightly thicken; brush over hot cooked protein.
Storage
Marinade (no raw meat contact) keeps 3–4 days refrigerated. Freeze in an ice-cube tray for ready-to-use portions.
Variations & Serving Ideas
- Soy-Citrus: Swap 1 Tbsp juice for soy sauce—great on salmon.
- Sweet-Heat: Add ½–1 tsp chili flakes or a pinch of chipotle.
- Garlic-Herb: Mix thyme with a little rosemary or oregano.
- Pair with: Coconut rice, grilled asparagus, citrusy slaw, or quinoa bowls.
Food Safety: Once raw protein has touched the marinade, don’t reuse it unless you boil it for at least 1–2 minutes.
FAQ & Troubleshooting
- Too sour? Whisk in ½–1 tsp more honey or a splash of oil.
- Not enough punch? Add zest or an extra pinch of salt (salt helps flavors penetrate).
- No fresh thyme? Use ¼ tsp dried thyme per teaspoon fresh.
- Meal prep tip: Freeze raw chicken with the marinade in a zipper bag. Thaw overnight in the fridge—marinates as it thaws.
Serving Info
Yield
~⅔ cup (about 10–11 Tbsp) — enough for 1–1½ lb protein
Active Time
~5 minutes
Marinate Time
15 minutes–4 hours (see guide)
Category
Rubs & Marinades · Sauces