By Erin Walgamuth
Happy Father’s Day to all the dads out there!
We are hosting a BBQ at our house on Sunday so I have been working on an Asian style marinade for the occasion. We will be grilling chicken but I’d like to try this marinade with skirt steak next time. I am serving the Coconut Rice from last week’s Recipe of the Week as a side dish.
The weather is supposed to be perfect for an outdoor gathering. I hope you enjoy this marinade and spending time with loved ones.
Ginger Orange Marinade
Makes 2/3 cup
Enough for about 2 1/2 pounds of chicken
1/4 cup fresh squeezed orange juice; about 1 medium orange
2 tablespoons soy sauce
1 teaspoon toasted sesame oil. Trader Joe’s has a really good one
2 tablespoons ginger spread. Whole Foods carries it in the jam section for $2.99
1 tablespoon orange marmalade
1/8 cup canola oil
1 teaspoon sesame seeds
Whisk together all ingredients in a glass measuring cup and then pour over chicken. Cover with plastic wrap and refrigerate for several hours. Turn chicken every hour or so to coat evenly. I bought a bag of boneless skinless chicken thighs from Trader Joe’s, thawed them and marinated them in this sauce. The chicken got thumbs up from my family as it was tender and juicy.
If you like, reserve some extra marinade in a separate container (so as not to contaminate it with raw chicken) to brush on the chicken while it’s grilling… yum!
Erin Walgamuth has been an assistant Food Stylist for television and print for the past 26 years and writes this column using her own recipes. Check out her other creations in our Hometown Recipe section.
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