Juice and zest from 1 large orange
1/2 Cup Teriyaki Sauce
4 cloves garlic, peeled and rough-chopped
1/2 bulb of fresh fennel, chopped
1 tbsp chili paste (more if you like it hot)
1 tbsp sesame seeds
1/4 Cup Extra Virgin Olive Oil
2 tsp salt
2 tsp pepper
1 Tbsp Apple Cider Vinegar
- Mix all ingredients together in a bowl, tasting to make sure it fits your palette. Adjust accordingly.
- Put your protein (this is really good on beef, chicken or pork), into a large ziplock bag.
- Pour the marinade over the protein, seal tightly and refrigerate until ready to cook. 2-24 hours.
- NOTE: I do NOT recommend it for safety reasons, but if you really want to use the leftover marinade to glaze the chicken after cooking, make sure you put it in a sauce pan and bring it to a boil in order to sanitize it