Citrus Marinade Recipes

Steps:

• Place the chicken in a nonmetallic dish.
• Mix the remaining ingredients together in a bowl and season to taste.
• Pour over the chicken and turn to coat well, then cover and let marinate at room temperature for at least 1 hour.
• If possible, let marinate in the refrigerator for 24 hours.
• Preheat the broiler to medium.
• Remove the chicken from the marinade and pat dry with paper towels.
• Place the chicken on a broiler rack and cook under the hot broiler for 20-25 minutes, turning once, until the chicken is tender and the juices run clear when a skewer is inserted into the thickest part of the meat.
• Brush with the marinade occasionally, but not for the last few minutes of the cooking time.
• Garnish with cilantro springs.

Steps:

• Mix all ingredients together and marinate fish or chicken.
• Cook meat as desired until done.
• Enjoy.

Steps:

• Season the chicken thighs generously with salt and pepper. In a non-reactive baking dish large enough to hold all the chicken to marinate, whisk together the vegetable oil, citrus zests and juices, cayenne pepper and the thyme. Add the chicken thighs and turn to coat. Let marinate for at least 30 minutes or up to a couple hours in the refrigerator.
• Preheat the grill. Remove the chicken from marinade and let excess drip back into dish. Place chicken on the hot grill, without overcrowding the pieces. Grill until fully cooked through, turning occasionally, about 15 minutes total, depending on how hot your grill is. Serve immediately.

Steps:

• Combine all ingredients and marinate your fish or chicken.

Steps:

• Combine 1/3 cup of the orange juice, the achiote paste, jalapenos, garlic, peppercorns and salt in a blender or food processor. Puree until the peppercorns are completely crushed. Add the cilantro and the remaining 1/3 cup orange juice and puree until smooth.

Steps:

• 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.

Steps:

• For the broccoli and chickpea salad: Prepare a large pot of boiling salted water and fill a large bowl with ice water. Remove the broccoli stalks and set aside for another use. Trim the broccoli crown into florets. Add the broccoli florets to the pot of boiling water and blanch for 2 to 3 minutes, until bright green and just fork-tender. Remove the broccoli florets with a slotted spoon and plunge them in the bowl of ice water. Drain the broccoli when fully cooled.
• Place the zucchini in a colander or on paper towels and salt generously. Let stand for 10 minutes, until some water is released.
• Place the broccoli, zucchini, tomatoes, chickpeas and corn in a large bowl; set aside.
• For the citrus-herb marinade: Place the cilantro, parsley, rice wine vinegar, Dijon, Hatch peppers, honey, garlic and orange juice in a food processor and pulse a few times until the herbs and garlic are finely chopped. The mixture will be loose.
• Pour over the vegetables in the bowl and toss to dress. Place in the fridge and chill for 1 hour. Season to taste with salt and pepper before serving.

Steps:

• For the marinade: In a medium bowl, combine the garlic, oil, lime juice and zest, orange juice and zest, cilantro, Worcestershire, jalapeno, coriander, cumin, oregano and salt and pepper to taste.
• For the fajitas: Place the steak in a large resealable plastic bag and pour half of the marinade over. Seal the bag, pressing out as much air as possible, then massage to distribute the marinade. Lay the bag flat and refrigerate for 4 hours, flipping it occasionally.
• Place the mushrooms, onions and peppers in another resealable plastic bag and pour in the remaining marinade. Seal the bag, pressing out any excess air and massage to distribute the marinade. Refrigerate for 4 hours, flipping it occasionally.
• Twenty minutes before cooking, bring the steak to room temperature. Wipe it clean from the marinade and pat it dry. Heat a grill pan or griddle over medium-high heat and spray generously with cooking spray. Cook the steak, 3 to 4 minutes on each side for medium doneness. Transfer to a cutting board, cover loosely with aluminum foil and allow the meat to rest for 10 minutes. Slice the steak across the grain into thin slices and place on a serving platter.
• Meanwhile, drain the marinade from the vegetables. Heat 2 to 3 tablespoons of oil in a large skillet over medium-high heat until shimmering. Add the vegetables and let them cook undisturbed for 1 to 2 minutes. Stir and continue cooking, stirring occasionally, until they are softened and have some browned spots, 5 to 6 minutes. Remove to a serving bowl and keep warm until ready to use.
• For serving: Serve the beef and vegetables along with all the accompaniments in separate dishes so that people can assemble their own fajitas.
• In a large bowl, combine the pineapple, watermelon, cilantro, cucumber, mango, papaya, red pepper, lime juice, chili powder, jalapeno, onion and 1/2 teaspoon salt. Stir to mix together and let sit for at least 10 minutes so the flavors blend. Serve with tortilla chips or tacos.
• In a bowl combine the avocados, red onion, jalapeno, cilantro, Cotija, lime juice, chili powder and 1 teaspoon salt. Mix well while mashing up the avocados slightly. Serve immediately with tortilla chips.
• In a small slow cooker, add the cheese cubes as well as both cans of the tomatoes with chilies, including the liquid from the cans. Set the slow cooker to low and let melt, stirring occasionally, until completely melted, about 30 minutes. Keep warm until ready to serve.
• Serve with tortilla chips, flour tortillas or as a topping for fajitas, nachos or tacos.

Steps:

• In a bowl, combine the olive oil, orange juice, lemon juice, brandy, chile, garlic, and Worcestershire sauce. Mix the marinade well. With a small knife, slice through shell and back of each prawn and remove the 'vein'. Add the prawns to the marinade and set aside for 20 minutes.
• Drain the prawns then blot them dry. Build a hot fire in a charcoal grill or preheat a gas grill. Cook the shrimp over high heat until just warm at the center 3 to 5 minutes per side.
• Serve warm drizzled with a little marinade if desired.

Steps:

• Combine all ingredients well.
• Marinate fish for 1 hour in the refrigerator or chicken for 2 hours in the refrigerator.

Steps:

• Combine all ingredients.
• I stab the chicken breast a few times with a fork, then place in a ziploc bag.
• Pour the marinade over, and let marinate for 3-4 hours Longer, if you have the time.
• Grill meat as desired.

Steps:

• Set aside 1/4 cup sliced scallions. Pulse cilantro, garlic, citrus zests, citrus juices, soy sauce, oil, salt, and remaining scallions in a food processor or blender until a coarse purée forms. Set aside 1/4 cup marinade; place remaining marinade in a large resealable plastic bag. Add chicken, seal bag, and turn to coat. Chill at least 20 minutes.
• Preheat broiler. Remove chicken from marinade and place, skin side down, on a foil-lined broilerproof baking sheet; discard marinade. Broil chicken until lightly browned, about 5 minutes. Turn; continue to broil until cooked through and an instantread thermometer inserted into the thickest part of thigh registers 165°F, 12-15 minutes longer. Serve chicken with reserved marinade and scallions.
• DO AHEAD: Chicken can be marinated 2 hours ahead. Keep chilled.