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    Pirate Marinade

    This big, bold marinade recipe was adapted from a local Vermont restaurant and caterer. We make it in huge batches and freeze the extras so we always have it on hand. Use on: Extra-firm tofu, salmon, chicken, duck, pork, beef, lamb.


    • 1/4 cup canola oil
    • 1 medium onion, chopped
    • 2 tablespoons chopped garlic
    • 1/2 cup reduced-sodium soy sauce
    • 1/4 cup red-wine vinegar
    • 1/2 teaspoon freshly grated orange zest
    • 1/4 cup orange juice
    • 3 tablespoons packed brown sugar
    • 2 teaspoons ground allspice
    • 3/4 teaspoon freshly ground pepper
    • 1/2 teaspoon dried thyme
    • 1/2 teaspoon ground cloves
    • 1/2 teaspoon ground cinnamon
    • 5 dashes hot sauce


    Step 1
    Heat oil in a large saucepan over medium-high heat. Add onion and garlic and cook, stirring, until translucent, about 2 minutes. Transfer to a medium bowl.
    Step 2
    Stir in soy sauce, vinegar, orange zest, orange juice, brown sugar, allspice, pepper, thyme, cloves, cinnamon and hot sauce. Let cool to room temperature.
    Step 3
    Pour cooled marinade into a shallow dish or 1-gallon sealable plastic bag for marinating 1 to 2 pounds (4 to 8 servings) of your chosen protein.

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