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Test Kitchen Approved

Black Dip Marinade & Glaze Two Ways

Recipe By Mike Johnston, Savory Spice founder

Prep Time

5 Minutes

Cooking Time

15 Minutes

Recipe By Mike Johnston, Savory Spice founder

Our Worcestershire-like Black Dip Barbecue Sauce pairs well with many flavors, so there are a lot of options with this marinade. Whip up the Asian version for salmon or pork chops. Try the citrus version with halibut or chicken.

Recipe Notes

If marinating and glazing, you can safely convert the marinade into a glaze by following all the directions in both steps.

Ingredients

Version 1: Black Dip Asian Marinade

½ cups Black Dip Barbecue Sauce

¼ cups dark brown sugar

2 Tbsp. olive oil

2 tsp. lime juice

2 tsp. orange juice

1 tsp. Choice of seasoning:



1 tsp. Minced Green Onion


Version 2: Black Dip Citrus Marinade

½ cups Black Dip Barbecue Sauce

¼ cups dark brown sugar

2 Tbsp. olive oil

1 tsp. Choice of seasoning:



4 tsp. orange juice

1 tsp. lemon juice

Savory Spice ingredients in this recipe

Directions

To marinate: Mix all ingredients together in a sealable container. Add chicken, tofu, poultry, salmon, pork, or steak and toss to coat. Cover and marinate for 1 to 2 hours in the refrigerator. Remove protein from marinade before cooking, and save marinade to make a glaze.

To glaze: Boil reserved marinade for 2 to 3 min., stirring often, then reduce heat to a simmer. Cook until mixture is a thin, syrupy consistency, about 3 to 5 min. Immediately pour glaze into a heat safe bowl to stop the cooking process. Use to brush on protein just before it has finished cooking, or serve alongside cooked protein as a dip. Will keep for 2 to 3 days in the refrigerator.