Orange Thyme Marinade

Orange Thyme Marinade

The minty flavor of thyme pairs well with orange peel and juice in a 15-minute marinade.

Prep Time

15

Minutes

Total Time

00

Minutes

Makes

 

3/4 cup marinade

1
teaspoon grated orange peel
1/2
cup orange juice
2
tablespoons balsamic or red wine vinegar
1
tablespoon vegetable oil
2
medium green onions, finely chopped (2 tablespoons)
1
tablespoon chopped fresh thyme leaves
1/4
teaspoon salt
1/8
teaspoon pepper
  1. Mix all ingredients in shallow glass or plastic dish or resealable plastic food-storage bag. Add 2 pounds beef or pork; turn to coat with marinade. Cover dish or seal bag and refrigerate at least 6 hours but no longer than 24 hours.
  2. Remove meat from marinade; reserve marinade. Grill meat as desired, brushing occasionally with marinade. Heat remaining marinade to boiling; boil and stir 1 minute. Serve marinade with grilled meat.
Makes 3/4 cup marinade
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Substitution
If you like, use 1/2 teaspoon dried thyme leaves in place of the fresh.
Did You Know?
Basic to French cuisine, thyme is a perennial herb that is native to southern Europe and the Mediterranean. It has a pungent, lemony flavor and aroma and is one of the basic ingredients in bouquet garni.

Nutrition Information:

1 Serving (2 Tablespoons)
  • Calories 30
    • (Calories from Fat 20),
  • Total Fat 2g
    • (Saturated Fat 0g,),
  • Cholesterol 0mg;
  • Sodium 100mg;
  • Total Carbohydrate 3g
    • (Dietary Fiber 0g,
  • Protein 0g;
Percent Daily Value*:
    *Percent Daily Values are based on a 2,000 calorie diet.