Black Dip Marinade & Glaze Two Ways Recipe
YIELD
About 1 cup marinade
TIME
Active Prep: 5 min
Cook: 15 min
INGREDIENTS
-
Version 1: Black Dip Asian Marinade
- 1/2 cup Black Dip Barbecue Sauce
- 1/4 cup dark brown sugar
- 2 Tbsp. olive oil
- 2 tsp. lime juice
- 2 tsp. orange juice
- 1 tsp. Choice of seasoning:
- Asian Delight BBQ Rub
- Coastal Cali Fennel Pollen Rub
- 1 tsp. Minced Green Onion
- 1/2 tsp. Ground Ginger
-
Version 2: Black Dip Citrus Marinade
- 1/2 cup Black Dip Barbecue Sauce
- 1/4 cup dark brown sugar
- 2 Tbsp. olive oil
- 1 tsp. Choice of seasoning:
- Pyramid Peak Lemon Pepper
- Barrier Reef Caribbean Mix
- 4 tsp. orange juice
- 1 tsp. lemon juice
Add all Savory items to cart
NOTES
If marinating and glazing, you can safely convert the marinade into a glaze by following all the directions in both steps.
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.
Mike Johnston, Savory Spice founder
NUTRITION
