This Sweet Orange Marinade is one of those simple recipes that packs a punch of flavor.
It’s zesty, a little sweet, and works wonders on chicken, shrimp, or tofu.
I use it all the time during grill season, but it’s also awesome year-round if you’re roasting or pan-searing.
It only takes a few minutes to whip up, and it’s made with ingredients you probably already have.
This one’s a go-to in my kitchen.
Why I Love This Recipe
This marinade has been a favorite in my house for years. I first made it to use up some fresh oranges from a friend’s backyard tree, and now I make it at least once a month.
- The balance of sweet, citrus, and savory is just right
- It’s quick and easy to make—no cooking required
- It makes basic proteins taste restaurant-level delicious
- You can use it as a marinade or as a quick drizzle over roasted veggies
- It stores well, so you can make a batch and use it all week
Makes
About 1 cup of marinade (enough for 1–1.5 lbs of protein)
Time
5 minutes
What You’ll Need
- ½ cup fresh orange juice (from 2 oranges)
- 1 tablespoon orange zest (from 1 orange)
- ¼ cup soy sauce
- 2 tablespoons honey
- 2 tablespoons olive oil
- 1 tablespoon rice vinegar (or apple cider vinegar)
- 2 garlic cloves, minced
- ½ teaspoon ground black pepper
Pro Tips
- Use fresh oranges for juice and zest—bottled juice won’t have the same brightness
- Whisk well so the honey fully dissolves and blends in
- Marinate proteins for at least 30 minutes, but no more than 24 hours
- It’s great as a dressing for grain bowls too
- Double the batch and store half in the fridge for later in the week
Tools You’ll Need
- Microplane or fine grater
- Citrus juicer (or just squeeze by hand)
- Measuring cups and spoons
- Whisk
- Small mixing bowl
- Garlic press (optional)
Substitutions and Variations
- Use maple syrup instead of honey for a vegan version
- Swap soy sauce with coconut aminos for gluten-free
- Lemon or lime juice can be used in place of orange juice for a tangier version
- Add ½ teaspoon crushed red pepper flakes for a kick
Make Ahead Tips
You can make this marinade up to 5 days in advance and store it in a sealed jar in the fridge. Just give it a good shake before using.
Instructions
Step 1: Juice and Zest the Oranges
Add ½ cup fresh orange juice and 1 tablespoon orange zest to a small mixing bowl. Make sure the zest is fine and fluffy so it mixes evenly.
Step 2: Add Soy Sauce and Vinegar
Pour in ¼ cup soy sauce and 1 tablespoon rice vinegar. These bring the salt and a little tang.
Step 3: Mix in Honey and Olive Oil
Add 2 tablespoons honey and 2 tablespoons olive oil. This gives the marinade a glossy texture and rounds out the flavors.
Step 4: Add Garlic and Pepper
Add in 2 minced garlic cloves and ½ teaspoon ground black pepper. Stir everything well with a whisk until the honey fully dissolves.
Step 5: Whisk and Store or Use
Give the marinade a final whisk until everything looks smooth and combined. It should look glossy with visible bits of zest and garlic. Pour into a jar or use right away.
Leftovers and Storage
Store leftover marinade in a sealed glass jar in the fridge for up to 5 days. Shake before using again. Don’t reuse marinade that’s touched raw meat unless you boil it first.
Why This Recipe Works (Quick Science)
The acid from the orange juice and vinegar helps tenderize proteins by breaking down muscle fibers, while the soy sauce adds umami and depth. Honey balances the sharpness and helps caramelize meat during cooking. Olive oil keeps everything emulsified and adds body to the marinade.
Common Mistakes
- Not whisking enough—this keeps the oil and honey from separating
- Using bottled juice—it’s not as flavorful or fresh
- Over-marinating—especially delicate proteins like shrimp (they can turn mushy)
What to Serve With
- Grilled chicken or shrimp
- Roasted vegetables (especially carrots, broccoli, or Brussels sprouts)
- Rice or quinoa bowls
- Noodles tossed with sesame oil and green onions
- Crispy tofu or tempeh
FAQ
Can I freeze this marinade?
Yes, you can freeze it in an airtight container for up to 2 months.
How long should I marinate chicken?
At least 30 minutes, up to 24 hours.
Can I use bottled orange juice?
Fresh juice is best, but bottled works in a pinch. Just avoid anything with added sugar.
Does this work as a dressing?
Totally! Just whisk again before using and maybe add a splash more vinegar.
Conclusion
This Sweet Orange Marinade is quick, easy, and so full of flavor—it’ll instantly upgrade your meal. Whether you’re tossing it on grilled chicken or using it to boost some roasted veggies, it always delivers. Give it a try, and let me know in the comments how you used it or if you have any questions!