Time 57m Yield 4 Number Of Ingredients 10 Steps:
Mix orange juice, honey, soy sauce, lemon juice, and ginger together in a small bowl. Place salmon in a shallow dish. Pour all but 3 tablespoons of the orange juice mixture on top. Reserve remaining mixture in the bowl. Let salmon marinate at room temperature for 30 minutes. Preheat oven to 450 degrees F (230 degrees C). Transfer salmon to a baking dish lined with aluminum foil; pat dry with paper towels. Discard marinade. Spoon 1 tablespoon of reserved orange juice mixture over salmon; season with salt and pepper. Drizzle olive oil on top. Bake in the preheated oven until heated through, about 6 minutes. Spoon remaining 2 tablespoons orange juice mixture over salmon. Continue baking until flesh flakes easily with a fork, 6 to 9 minutes more. Serve with lemon wedges.
Time 5m Yield 6 Number Of Ingredients 4 Steps:
In small bowl, mix all ingredients with whisk until well blended. Brush glaze over ham during last 45 minutes of baking.
Time 27m Yield 2 Number Of Ingredients 4 Steps:
In a medium bowl, mix together orange juice, soy sauce, and garlic. Place chicken in bowl, and coat well with marinade. Cover, and refrigerate at least 2 hours. Preheat an outdoor grill on medium heat to 365 degrees F (185 degrees C), and lightly oil grate. Place chicken on grill, and cook, turning occasionally, about 25 minutes.
Yield 5 Number Of Ingredients 8 Steps:
To Make Marinade: Combine the soy sauce, honey, orange juice, garlic, oregano, pepper and paprika. Mix all together and pour over chicken pieces. Refrigerate for 2 to 4 hours. Preheat oven to 350 degrees F (175 degrees C). Remove chicken from refrigerator. Place chicken and marinade in a 9x13 inch baking dish and bake, uncovered, in preheated oven for 1 1/2 hours. Baste once.
Time 35m Yield 2 Number Of Ingredients 7 Steps:
Combine chicken, orange juice, soy sauce, honey, garlic paste, ginger paste, and black pepper in a large nonstick skillet over medium-high heat. Cook and stir until the sauce reduces to a sticky glaze and the chicken is cooked through, about 20 minutes.
Time 30m Yield 4 servings. Number Of Ingredients 14 Steps:
In a saucepan, combine the first nine ingredients. Bring to a boil. Remove from the heat; cool. Pour 1-1/3 cups marinade into a large resealable plastic bag; add chicken. Seal bag and turn to coat; refrigerate for 4-8 hours or overnight, turning occasionally. Cover and refrigerate remaining marinade., Drain chicken, discarding marinade. Grill, covered, over medium heat for 12-15 minutes on each side or until juices run clear. Meanwhile, combine cornstarch and water in a small saucepan until smooth; stir in reserved marinade. Bring to a boil; cook and stir for 2 minutes or until thickened. , Remove and discard skin from chicken. Serve chicken over rice; drizzle with sauce. Garnish with green onions, orange slices and parsley if desired.
Time 40m Yield 4 servings. Number Of Ingredients 8 Steps:
In a large resealable plastic bag, combine the first seven ingredients. Add salmon. Seal bag and turn to coat; refrigerate for 1 hour, turning several times., Line an 8-in. square baking dish with foil; coat the foil with cooking spray. Drain and discard marinade. Place salmon in prepared pan. Bake at 350° for 30-40 minutes or until fish flakes easily with a fork.
Time 10m Yield 8 serving(s) Number Of Ingredients 9 Steps:
Combine ingredients in a large ziplock bag or if ribs are too large marinate in a plastic dish. Marinate ribs (or other meat) 1-2 hours. Use remaining liquid as a basting sauce during cooking. Grill as desired on gas grill, or precook ribs in the oven about 2 hours to insure they are tender, then do final cook on the grill. This makes enough marinde for 6-8 pork chops.
Time 10m Yield 1 1/2 cups, 1 serving(s) Number Of Ingredients 6 Steps:
Combine all ingredients in a bowl, whisk to emulsify. Use to marinade your favorite cuts of chicken or pork.
Time 20h10m Yield 12 Number Of Ingredients 15 Steps:
Whisk orange juice, soy sauce, 1/2 cup honey, balsamic vinegar, mustard, paprika, hot sauce, allspice, cloves, cinnamon, and ginger together in the bottom of a slow cooker; add garlic. Lay the pork shoulder roast into the orange juice mixture. Cook on Low for 10 to 12 hours. Turn roast over in the slow cooker, drizzle more honey over the roast, and pack brown sugar atop the pork. Continue cooking another 10 to 12 hours. Shred the pork with a pair of forks in the slow cooker and mix with the liquid until even in texture.
Time 5m Yield 2 cups Number Of Ingredients 12 Steps:
Whisk together all ingredients in a bowl. Use to marinate chicken breasts or pork tenderloin in the refrigerator overnight. Brush with marinade while cooking.
Time 5m Yield 1 cup Number Of Ingredients 7 Steps:
mix it up, marinate a couple lbs of beef, chicken or pork for two to four hours.
More about “honey soy and orange marinade recipes”
Time 5m Yield 2 cups Number Of Ingredients 6 Steps:
Combine all ingredients together and mix well.
