Shelly's Recipe

1-2-3 Marinade for Chicken, Beef, Lamb and More

Category: Marinades

It is quick to assemble and is perfect for marinating chicken, beef, pork or lamb. It's also delicious on shrimp.

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

1.To prepare sauce, combine wine, orange juice and soy sauce in a bowl and whisk to blend.
2.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