HoneyandSoyGlazed Chicken Thighs Recipe NYT Cooking

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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.

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Combine all ingredients except for the chicken in a medium-size bowl and mix together. Add chicken and toss to coat. Cover the bowl and allow chicken to marinate for at least four hours or overnight. To cook the chicken, preheat the grill to 400 degrees. Place chicken directly on the grill and grill for approximately 6-8 minutes per side or.

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In small bowl, whisk together orange juice, soy sauce, ginger, 1 tablespoon oil, garlic, vinegar, orange zest, brown sugar, pepper and sriracha (if using). Place chicken in large zip-top bag; pour 1/3 cup marinade over chicken. Seal bag and refrigerate 1 hour. Remove chicken from marinade; discard marinade in bag.

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Instructions. In a medium bowl, combine cilantro, olive oil, soy sauce, orange juice, lime juice, garlic, jalapeno, cumin and 1 teaspoon pepper; set aside 1/2 cup of the mixture in the refrigerator until ready to serve. In a gallon size Ziploc bag or large bowl, combine steak and remaining cilantro mixture; marinate for at least 4 hours to.

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Preheat an outdoor grill to medium high, about 425 degrees F, or an indoor grill pan to medium high. Slice one of the oranges into thin, 1/4-inch-thick rounds, then cut the rounds in half. Cut the onion and bell pepper into 3/4-inch-thick chunks. Slice the second orange in half and set the two halves aside.

HoneyandSoyGlazed Chicken Thighs Recipe NYT Cooking

Instructions. Mix orange juice, soy, and red wine in a zip lock bag. Place steak into the marinade. Seal bag and marinate for at least 4 hours in the refrigerator. Take the steak out of the fridge for a half-hour to take the chill off as you prepare the grill. Grill to desired doneness.

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In a large non-reactive dish, mix together the orange juice, soy sauce, olive oil, lemon juice, parsley, garlic, oregano, and pepper. Place the tuna steaks in the marinade and turn to coat. Cover, and refrigerate for at least 30 minutes. Preheat grill for high heat. Lightly oil grill grate. Cook the tuna steaks for 5 to 6 minutes, then turn and.

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Instructions. In a large bowl, whisk orange zest and juice, lime zest and juice, soy sauce, honey, ginger, garlic, cilantro, salt, cayenne, and pepper. Add the olive oil, whisking constantly until combined. Transfer ¼ cup of the orange-ginger mixture to a separate small bowl; cover and refrigerate. Add the chicken to the bowl with the.

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Make the marinade: Combine the marinade ingredients in a large bowl-soy sauce, orange juice, ginger, garlic, honey and scallion, if using. Remove 2 tablespoons of the marinade to a separate small bowl before adding the fish to the marinade. Reserve these 2 tablespoons for later. Prep the fish: Rinse and pat dry the mahi mahi.

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A great marinade. I wanted something for a bit of rump steak and this fit the bill perfectly. I marinated it for about 1/2 hour and then used the beef in a stir fry. It turned out very tender and the orange flavour in the marinade worked well in the stir fry. I used the marinade as a base for the stir fry sauce.

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Stir fry 4-5 minutes, until the chicken is just cooked through. Transfer to a large bowl or plate & set aside. Add the bell peppers to the skillet, stir fry for about 1 minute, then add the onions & green onions & stir fry for 1 minute longer or until the vegetables are tender-crisp. Return the cooked chicken to the wok, stirring to combine.

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Make the marinade. Place a large sealable plastic bag in a bowl (which makes mixing the marinade easier), whisk together the orange juice, soy sauce, garlic powder and brown sugar. Add the pork. Cut the tenderloin in half width-wise. Add the two tenderloin pieces to the bag, squeeze out any air and seal the bag shut.

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Whisk together the ingredients in a large bowl. Then in a large bowl, whisk together the soy sauce, orange juice, rice wine vinegar, freshly grated ginger and pressed garlic. Put the chicken into the marinade. Add the sliced chicken to the bowl and push it down so the marinade covers the chicken.

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Soy sauce, along with some garlic, cumin, or other herbs and spices can help to create a complex flavor. Or consider adding a little lime, honey, and cilantro to the mix for a tangy and spicy.

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Instructions. For the marinade: In a medium bowl, whisk orange juice, soy sauce, olive oil, garlic, paprika, and hot pepper sauce. Add chicken and toss to coat. Cover tightly with plastic wrap and marinate at least 4 hours up to overnight in the refrigerator. To cook the chicken: Pre-heat the grill on medium-high heat.

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directions. Combine orange juice, soy sauce, lime juice, orange zest, honey, minced garlic, cilantro and black pepper in a medium mixing bowl. Whisk until honey is dissolved. Pour marinade over steak in a shallow dish. Cover and refrigerate to marinate at least 4 hours or overnight. Remove steak from marinade and discard marinade.