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Category: Marinades
Prep Time: Cook Time: Total Time:
Makes 1 cup
For every 1-1 1/2 pounds chicken, beef, pork, lamb or shelled:
1/3 cup dry red wine
1/3 cup orange juice
1/3 cup soy sauce, preferable not reduced-sodium soy sauce
To prepare sauce, combine wine, orange juice and soy sauce in a bowl and whisk to blend.
Marinate meat of choice, turning occasionally to ensure even marinating, in a non-reactive dish or pan in refrigerator, using the time suggestions that follow.
Suggested Times for Marinating Individual Meats
Chicken (individual pieces or boneless breasts): 1 1/2 to 2 hours
Beef (steaks or kabobs): 2 to 3 hours or overnight
Pork (chops or tenderloins): 6 hours or overnight
Lamb (chops, butterflied leg or shoulder, or kabobs): 6 hours or overnight
Shrimp (shelled): 1 hour
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1-2-3 Marinade for Chicken, Beef, Lamb and More
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Category: Marinades
Prep Time: Cook Time: Total Time:
Makes 1 cup
For every 1-1 1/2 pounds chicken, beef, pork, lamb or shelled:
1/3 cup dry red wine
1/3 cup orange juice
1/3 cup soy sauce, preferable not reduced-sodium soy sauce
To prepare sauce, combine wine, orange juice and soy sauce in a bowl and whisk to blend.
Marinate meat of choice, turning occasionally to ensure even marinating, in a non-reactive dish or pan in refrigerator, using the time suggestions that follow.
Suggested Times for Marinating Individual Meats
Chicken (individual pieces or boneless breasts): 1 1/2 to 2 hours
Beef (steaks or kabobs): 2 to 3 hours or overnight
Pork (chops or tenderloins): 6 hours or overnight
Lamb (chops, butterflied leg or shoulder, or kabobs): 6 hours or overnight
Shrimp (shelled): 1 hour
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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