Sunday, May 09, 2010

Florida Citrus Poultry Marinade

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.


Barbecue Recipes said...

Nice marinade recipe you got here. You might want to add lemon grass, really great flavor. Actually, I only use lemon grass, salt and pepper and soy sauce. That's pretty much it. Sometimes I also add oyster sauce for that sweet tangy flavor.

Chris said...

Can't wait to hear how it turns out, it sounds interesting.

Did you also use a rub or was the marinade the exclusive seasoning?

The BBQ Guy said...

I didn't use a rub. The marinade was plenty flavorful. When I do this again I'll use a little less cloves. The orange juice and tangerine juice as a marinade was actually very good. The overnight marinade was perfect. If you like a little more heat, I'd recommend a jalapeno but you might want to adjust the marinade time.

Katie said...

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Chef Jay said...

A good marinade is a secret to creating a very tasteful barbecue. The best food to be prepared this New Year's celebration. Happy cooking! :)