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Pat-NoCal

Rec: Citrus Marinade

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Joined: Dec 9, 2005

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Posted to Thread #9231 at 3:17 pm on Dec 31, 2007

Citrus Marinade (great with shrimp, boneless chicken breast, and salmon)

2 large garlic cloves (used 4)
1/3 cup olive oil
3 tbsp packed dark brown sugar
2 tbsp balsamic vinegar
1 1/2 tsp Dijon mustard
1/4 cup fresh lemon juice (used lime juice)
1/4 cup fresh orange or lime juice (used orange juice)
1 1/2 tsp freshly grated lemon zest (used lime zest)

Thinly slice garlic and in a small saucepan cook in oil over moderately low heat until it just begins to turn golden. Remove pan from heat and with a slotted spoon discard garlic. Into oil in pan stir in remaining ingredients and salt and pepper to taste and cool marinade. Makes 1 cup (enough for 1 1/2 to 2 pounds chicken or shrimp).

Source: 8/97 Gourmet, Moynís changes above.

Moyn said: I marinated the chicken all day, then grilled it... it was absolutely succulent! Served it with some steamed broccoli, and a simple sauce of mayonnaise mixed with a bit of chili oil.

Candy said: We grilled the chicken and served it with new potatoes with parsley and butter and Karen's Summer Salad with Cashew Dressing and it was a great meal.

Karen/No.CA said: Moyn, I made your Citrus Marinade for my chicken and it is fabulous! I did your tweaks to save time. I loved the fresh citrus taste with the bbq taste! Charlie, The Store Cold Ziti Salad with Tomatoes and Peppers was great. I did a few tweaks (tossed Ziti with buttermilk and used a chicken powered seasoning).

Patís notes: marinated shrimp about 2 hours, skewered and grilled them and they were great. Served with corn salsa and bbq ribs with blackberry sauce. Yummy. Other reviewers gave rave reviews using the marinade with boneless breasts and thighs, shark fillets, salmon, a butterflied breast of turkey.


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