I've been working on a new marinade this weekend. As a resident of the Tampa Bay area my goal is to embrace some of the local ingredients that are available and develop a unique flavor profile for bbq chicken. Here's a recipe that I plan to try out this afternoon. I've changed it up a lot, but this recipe is based loosely on a recipe in Dr. BBQ's Big Time Barbecue Cookbook.
1 cup orange juice
1/2 cup tangerine juice
2 TBSP soy sauce
1 TBSP cloves
1 TBSP white sugar
2 TBSP sea salt
1 medium onion (chopped)
1 medium poblano pepper (chopped)
I call this a marinade because a brine would have substantially more salt. I use this marinade by injecting it into chicken with a Cabela's injector and letting it marinade in the refrigerator overnight.
Poblano peppers are mildly hot at 1000-2,500 SHU's. For comparison, jalapeno peppers are 10,000 SHU's. Feel free to substitute jalapeno peppers in the recipe if you decide to try it out. I wanted to use a pepper that's a little on the mild side because jalapenos are borderline too hot for my household.
Some may prefer lemon juice in the recipe instead of tangerine juice. I am trying tangerine juice because I've tried lemon juice before and didn't like the flavor profile. The lemon juice is a little too agressive and it presents an "in your face" approach. With the tangerine juice, I'm trying to take a more conservative approach. If you've never tasted tangerine juice, it's very similar to orange juice.