Kitchen Shots: Citrus Marinade

http://www.motherearthliving.com/Food-Matters/kitchen-shots-citrus-marinade.aspx

Katrina Hall is a cook, foodblogger, photographer and passionate herb lover. You can find her blog at: http://shesinthekitchen.blogspot.com. 

This marinade not only tenderizes meats and chicken, but it also has a wonderful zesty taste that is easy to get hooked on! I've used tiny small oranges, clementines and tangerines, but you can use regular oranges cut into small pieces.

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Photo by Katrina Hall/www.shesinthekitchen.blogspot.com

• 1 cup whole citrus, thinly sliced and cut into 1-inch pieces
• 4 scallions, trimmed and sliced
• 2 cloves fresh garlic, minced
• Handful of arugula, sliced into ribbons
• Few slices of red onions, thinly sliced, halved and separated
• 2 teaspoons kosher salt
• Pinch red pepper flakes
• Pepper, freshly cracked
• 1/2 cup canola or olive oil
• 1/2 cup herb or rice vinegar vinegar
 
1. Mix marinade ingredients together. 

2. Pour into a heavy plastic zip-lock bag.

3. Add 4 bone-in chicken breasts, several thighs or a steak in the bag of marinade.

4. Zip and place bag in the fridge for at least 3 hours.

5. Remove and grill or cook as desired. 

6. You can also cook down the used marinade for a sauce—put it on a slow simmer until reduced to a few tablespoons.