To get the most flavor injected into your meat, poke holes with a fork through out the meat, then brush on the marmalade baste. I like to brush on the baste to marinade the meat (in this case chicken) for about an hour before I fire it up. When I throw the meat in the grill or under the broiler, I flip the meat every 3-5 minutes and brush on a new layer of baste every time I flip the meat. I find that 15-20 minutes is the perfect amount of time for chicken. When the chicken is done, you will have a lovely caramelized crust and when you cut into the chicken, you will find the chicken very moist.
Oops, I almost forgot to take a "finished" picture! Excuse the messy plate. I had to take the picture before the last pieces were taken!
Marmalade Marinade & Baste
Yield: Enough for 1 pork loin or 4 servings chicken
1/8 cup 3 Citrus Marmalade
1/8 cup olive oil
Salt, pepper, garlic powder, & onion powder to taste
1/8 cup of orange vinegar, or to taste
- Combine marmalade and olive oil in a small bowl, whisk with fork until emulsified. Add salt, pepper, garlic powder, and onion powder to taste. Add orange vinegar to loosen up the baste.
- Adjust seasonings to taste. Add more olive oil or vinegar to make it to the consistency you prefer.