Reviewed: Jul. 17, 2009

I marinated 2 pork tenderloins over night in this, My husband grilled them on our rotisserie attached to the outdoor grill (also glazing the pork tenderloin with an extra batch I made).. Served with this site's "Fried rice with cilantro" (the rice is amazing!). The glaze was pretty good, The flavors were pretty muddled together, nothing really popped out, I don't think I'll make it again for pork, maybe chicken.

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GIGI637

Cooking Level: Expert

Living In: Miami, Florida, USA

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Reviewed: Jul. 14, 2009

This is really good. I marinated 6 large chicken breasts in it for almost 48 hours. I made as is except I only had plain chili paste so I just added a couple cloves of garlic and used mirin for the Chinese wine. I wished I would of also made some extra for a glaze - next time I will. This has nice heat so keep that in mind if you aren't into spicy. I think this would be even better on a couple pork tenderloins...yum. I didn't get to eat the pineapple as the previous reviewer stated cuz mine was in with the raw chicken but I'm sure it is good and I would actually use slices with the glaze for ease on the bbq when I make this again. Thanks for the great marinade recipe Rhonda!

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Patti

Cooking Level: Expert

Home Town: Tacoma, Washington, USA

Living In: Lakewood, Washington, USA

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Reviewed: Apr. 18, 2009

This is by far the best marinade I have ever used on chicken. I was a bit hesitant at first, seemed like a LOT of sambal (chili garlic) but it wasn't overwhelming at all. The sweetness of the marmalade must balance the heat somehow. I made this twice. Once we marinaded just for a couple hours, and the next time we let it sit for about 12 hours. Trust me, the longer you let it sit, the better! One note: Do NOT substitute crushed pineapples. The absolute BEST part of the whole meal is eating the barbequed pineapple cubes. I am sure the flavor would be the same on the chicken, but you don't want to miss out on the grilled pineapple. Its to die for! The only modification I made to the recipe was using Mirin ( Japanese cooking wine) in place of the Chinese cooking wine because that is what I had on hand. Followed everything else to a "T" and it made the perfect amount of marinade for 4 chicken thighs. If you are cooking more than that, I would advise you double the recipe. Thank you so much, this is our new favorite!

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AmyLynn

Cooking Level: Intermediate

Home Town: San Jose, California, USA

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Reviewed: Apr. 10, 2009

Oh YUM! This is so good! Don't miss making this easy marinade/glaze, it's also great using it as a stir-fry sauce over veggies. Just simmer it as preparing for the glaze, and pour some over your stir-fry. Heaven!

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CLS

Cooking Level: Intermediate

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Reviewed: Sep. 1, 2008

This was delicious, very flavorful. You can really smell the garlic and I was afraid it would be too much, but it wasn't. I thought the chili paste would make it hot, but it wasn't hot enough for me! I love food with a bite so I will add some pepper flakes next time. I used boneless rib pork loins that were $2/pkg and it took no time at all to cut them into bite sized chunks. I marinated them overnight and half the next day. Added cherries, green peppers and onions and made kabobs which came out very flavorful and tender. Company loved them and no one would ever guess how economical it was! We didn't grill them, Hurricane Gustav brought winds too high for that today! But broiled in the oven they came out great. Thanks for a fantastic recipe I'll use over and over!

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BLUCHIP

Cooking Level: Expert

Living In: Navarre, Florida, USA

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Reviewed: Aug. 19, 2008

Outrageous! I prepared the marinade, using crushed pineapples since that is what I had. Let me tell you, when I tasted the marinade it tasted pretty nasty and I almost didn't use it. I let the pork cubes marinade overnite. I added green peppers, fresh pineapple chunks, onions and cherry tomatoes to the skewers and just basted the skewers while they were cooking. Let me tell you - this was spicy but we loved it. This is going on my kabob rotation list. Thank you submitter.

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Aspiring Chef Rita

Cooking Level: Expert

Home Town: Woodside, New York, USA

Living In: Linden, New Jersey, USA

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Reviewed: Jan. 13, 2008

I love love love this as a glaze, I use it on shrimp, pork and chicken !! Every time I use it people think I am a hero!! only changes I made, is I used stir fry sauce in place of soy, to give thicker texture!!

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VEGASWILDFLOWER

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Reviewed: Nov. 5, 2007

This was excellent! We made it as a glaze for boneless skinless chicken breasts and it was so flavorful. It took a little bit more than 20 minutes to thicken up, about 30 minutes. This would be great as chinese orange chicken. Try it!

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trooworld

Cooking Level: Intermediate

Home Town: Smithville, Ohio, USA

Living In: San Diego, California, USA

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Reviewed: Apr. 8, 2007

Very good. The orange marmalade and cilantro added a nice flavor. I forgot the pineapples and it was still quite good. Looked good, too, with all of the specks of green cilantro and bits of orange rind from the marmalade. Try this at least once, it's a fun way to dress up teriyaki.

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Laura

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Reviewed: Jul. 1, 2006

This is an unbelievably good marinade. If for no other reason than it turned me onto chinese chile sauce with garlic. Sometimes I will do a quick marinade with just the chile sauce & soy. But try this one if you have the ingredients... and don't skimp on the cilantro. I've used this marinade on pork and chicken. Both were great.

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Laura Jean

Cooking Level: Expert

Living In: San Diego, California, USA

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Reviewed: May 6, 2005

As I was preparing this recipe I must admit I was not at all confident that it would taste good, but it was fabulous! My husband loves spicy foods, and this is now one of his favorites! I couldn't find chili paste with garlic, so I just added a little extra garlic powder. Also couldn't find chinese cooking wine, or any cooking wine for that matter (living in England!) so ended up using white wine vinegar, and it was just fine. Also used crushed pineapple as some other reviews suggested. Used half of the recipe as a marinade for chicken and heated the other half for a glaze. To make it less hot, cut the chili paste in half, or to cool it off a bit, reserve some crushed pineapple to top your dish with before serving!

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MRSMATLIKRD

Cooking Level: Expert

Home Town: Kokomo, Indiana, USA

Living In: Plainfield, Indiana, USA

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Reviewed: Oct. 15, 2004

I had to change this a little based on ingredients I had. I don't know how it tastes as stated but my pork loin turned out great. I omitted the chili paste and pineapple. I don't like spicy food and my husband doesn't like sweet food. It was perfect. I reserved the marinade and poured a little on the pork every 10 min. as it cooked. It made a nice glaze.

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VMCENROE

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Reviewed: May 10, 2004

This is out of sight with chicken wings! I made two small changes though. I used low sodium soy sauce and roasted garlic. This is fantastic with duck as well if you are roasting it on the spit. If you are a grill or barbecue fan...try this!

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CHERRYGIRL400

Home Town: Greenup, Kentucky, USA

Living In: Ayden, North Carolina, USA

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Reviewed: May 2, 2004

What an outrageous glaze and marinade this is! I marinated a pork tenderloin and then made a fresh batch of the recipe and cooked it on top of the stove for a glaze to pour over the top of the pork. All I can say is "OH MY GOODNESS"!!! I felt like a gourmet cook! This recipe is a nice touch. I did do a couple of things different. I used crushed pinapple which went nice with the chunks from the orange marmalade. I used fresh garlic instead of garlic powder. I marinated it with fresh ginger slices and used ground ginger when I cooked it on top of the stove. I even added a sprinkle of chinese 5 spice powder. I didn't have the chili paste so I used a sprinkle of hot pepper flakes and the other thing I changed was instead of chinese cooking wine (which I could not find) I used white wine. I just think the crushed pineapple added a nice texture to the glaze. GREAT RECIPE!!!! 5+ stars!

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