Triple Citrus Marinade
A versatile recipe for chicken, seafood, or tofu that can play to whatever flavors you're in the mood for!
- Juice and zest of 1 lemon
- Juice and zest of 1 lime
- Juice and zest of 1 orange
- 2 Tbsp Blood Orange Meyer Lemon Cider Vinegar Shrub
- 2 tsp Harissa, Chipotle Honey, Jalapeno Lime, Aglio Olio, Napa Valley, Ferry Building Blend (or your favorite!) Stonehouse spice blend
- 1 tsp kosher salt
- 2 Tbsp olive oil (we use House Blend, Olio Santo, or a spicy oil like Jalapeño or Habanero)
- 1½ lb chicken thighs or breasts, peeled shrimp, or 1 block firm tofu, drained and pressed to remove as much water as possible
- Fresh herbs, like cilantro, oregano, parsley, chives and green onions for serving/sauce (optional)
Mix all ingredients together. Toss with chicken or tofu and marinate 1-2 hours, up to overnight. Preheat oven to 425F. Remove chicken or tofu from marinade and arrange on parchment-lined baking sheet. Bake until done, 10-25 minutes.
Turn the remaining marinade into a sauce. Pour into a small pan, simmer and whisk gently for a few minutes over medium/medium-low heat, taste after it's been cooking steadily about 5 min (don't taste marinade that's been sitting with raw chicken/shrimp!) and adjust for seasoning - you can add a bit more water or citrus juice if more liquid is needed. Remove from heat and allow to cool a few minutes.
Just before serving, whisk in a little more fresh olive oil and some freshly chopped herbs (cilantro, oregano, parsley, chives and green onions are great here). Pour over your plated chicken/shrimp/tofu and serve.
- Missing a citrus fruit? Sub a citrus olive oil for the regular olive oil - plus you may want to add a Tbsp or more vinegar like Apple Cider Vinegar or White Balsamic to make up for the missing juice.
- Sub Apple Cider Vinegar or White Balsamic for the Cider Vinegar Shrub.
- Great for grilling if you'd rather not bake!
Recipe adapted from Little Apple Treats, photo from Bon Appetite