Florida Orange Juice Teriyaki Marinade is a farmer recipe from FloridaCitrus.org. Marty McKenna, a third generation Florida citrus grower, has been involved in the Florida Citrus industry all his life. Carrying on the family business with his brother, wife Karen, and children, McKenna produces quality oranges that are used to make Florida orange juice millions of families enjoy every day. McKenna is past Chairman of the Florida Citrus Commission and President/Owner of McKenna & Associates Citrus, a citrus caretaking and consulting operation in Polk, Highlands and Hardee.
“We love this marinade over salmon, pork and chicken,” says Karen McKenna.
Florida Orange Juice Teriyaki Marinade
Yield: 1 1/4 cups
1/2 cup freshly squeezed Florida orange juice
1/2 cup low-sodium soy sauce
1/4 cup light brown sugar, packed (see note)
1 to 2 tablespoons of freshly minced garlic
Freshly cracked black pepper to taste
1 teaspoon freshly grated ginger, or powdered ginger to taste (fresh is best)
1 pinch cayenne pepper or dash of Florida datil pepper sauce (optional)
1. In a large glass bowl, whisk all of the ingredients until the brown sugar is completely dissolved.
2. Pour the marinade mixture over salmon, beef, pork, or chicken. Marinate in the refrigerator, covered, for a minimum of 6 to 24 hours, depending on the protein. Discard the marinade after using.
- If making ahead, bottle the marinade in glass jars and store in the refrigerator for later use.
- Create your own packaging on the bottle and give the marinade as a gift from the kitchen.
- Dark brown sugar can be used in place of light brown sugar if using for beef or pork. Dark brown sugar will add a deeper, more caramel-like flavor to the marinade.
- Double the recipe and bring 1 1/4 cups to a boil, then simmer until slightly thickened and use as a sauce for the cooked fish or meat.
SOURCE: Florida Department of Citrus