Red Meat Allergy Friendly Orange-Garlic Chicken Marinade
Total time2 hr 10 min
Prep time10 min
Cook time0 min
4.5(13)
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Learn more →Ingredients
4 servings
For the marinade
- ½ cup fresh orange juice (from about 2 medium oranges)
- 1 tbsp orange zest (from about 1 orange)
- 3 tbsp coconut aminos
- 2 tbsp olive oil
- 1 tbsp apple cider vinegar
- 4 cloves garlic, finely minced
- 1 tsp fresh ginger, finely grated
- ½ tsp ground turmeric
- ¼ tsp ceylon cinnamon
- 1 tsp salt
For the chicken
- 1.5 lbs boneless, skinless chicken thighs or breasts
Instructions
- 1
In a mixing bowl, whisk together the orange juice, orange zest, coconut aminos, olive oil, apple cider vinegar, garlic, ginger, turmeric, Ceylon cinnamon, and salt until fully combined.
- 2
Reserve 3 tablespoons of the marinade in a separate small bowl and set aside — this portion has not contacted raw chicken and can be used as a finishing glaze or drizzle after cooking.
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