This recipe starts with a sweet and tangy sauce that is very versatile. It can be used as a marinade, sauce, spread or dip for chicken, fish, veggies, pork, beef or lamb.I usually double the recipe, separate it into zip-lock sandwich baggies, then store them in a large freezer bag in the freezer until I need them.
1 tablespoon roasted Garlic mojo
(Slow roasted garlic in olive oil)
1 1/2 cup orange juice
1/2 cup terriake sauce
1/4 cup soy sauce
2 cups brown sugar
Juice from half a lemon
1/4 cup diced red onion
1/3 cup honey flavored whiskey
1 can crushed pineapple plus juice
1/2 tsp cayenne pepper
In saucepan. Bring to boil, reduce heat and simmer for 1 hour or reduced to thick sauce. Allow to cool then blend in blender until smooth.
Whiskey Orange Chicken
2 cups Whiskey Orange Sauce, divided
2 lbs chicken breasts, cleaned and halved
1/4 tsp Hungarian paprika
1/4 tsp garlic powder
Salt & Pepper
Marinade chicken in 1 cup whiskey orange sauce for at least 3 hours.
Remove from marinade, season with spices.
Then grill or bake---
Grill for 8 to 10 minutes on each side, basting with remaining sauce until done.
OR bake at 35 for 45 to 50 minutes.
To use in a stir fry, add at the end after meat is cooked through.
For a tangy rice dish replace 1/4 of the water with sauce in your rice cooker.
Baste grilled burgers, or meat or kabobs with this sauce too!
I hope you give this sauce a try and let me know how you use it!
