Elevate your protein game with this vibrant, citrus-infused marinade that perfectly balances the metabolic heat of Sriracha with the insulin-friendly acidity of fresh orange and Dijon mustard.
Ingredients
- 1 cup orange marmalade (look for low-sugar or organic options)
- 1-3 Tbsp Sriracha sauce (adjust for your preferred spice level)
- 1/2 cup low-sodium soy sauce or liquid aminos
- 1 cup 100% fresh-pressed orange juice
- 2 Tbsp Dijon mustard
- 1/2 cup fresh cilantro, finely chopped
Recommended Ingredients:
Sriracha Hot Chili Sauce:
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*Expert Tip: Sriracha contains capsaicin, which can help boost thermogenesis and metabolic rate.*
Organic Orange Marmalade:
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*Expert Tip: Using an organic, fruit-sweetened marmalade helps maintain stable blood sugar levels.*
Instructions
- In a medium glass mixing bowl, combine the orange marmalade, Sriracha, and Dijon mustard. Whisk until the marmalade is slightly broken down and the mustard is fully incorporated.
- Slowly pour in the orange juice and soy sauce, continuing to whisk until the mixture is smooth and emulsified.
- Fold in the freshly chopped cilantro.
- Use immediately to coat your favorite protein (chicken, white fish, or tofu) or transfer to a sealed container for later use.
Kitchen Tech Tip: For the most consistent emulsion, use a stainless steel balloon whisk to ensure the marmalade and mustard are fully integrated with the liquid components.
Professional Notes
This marinade can be stored in an airtight glass mason jar in the refrigerator for up to 7 days. The flavors will actually deepen and intensify after 24 hours.
To meal prep, place raw chicken breasts or thighs in a heavy-duty freezer bag with the marinade. Squeeze out all the air and freeze for up to 3 months. The meat will marinate perfectly as it thaws in the fridge overnight.
