Asian Nut ginger marinade

6: Chicken with Nut-ginger Marinade
This Asian-influenced marinade is sweet, salty and tangy. While it’s possible to substitute less expensive or powdered versions of some of the ingredients, the best version uses fresh ingredients. You’ll get quite a zing if you’re using fresh ginger and orange zest. Freshly-squeezed orange juice rather than the store-bought variety will also help create a superior marinade.
1/2 cup orange juice
2 teaspoons orange zest
1/2 cup smooth nut butter
2 tablespoons dark brown sugar
1/4 cup light soy sauce
2 teaspoons ginger
4 garlic cloves, minced
1 teaspoon red pepper flakes
Mix together the orange juice, orange zest, nutbutter butter, sugar, soy sauce, ginger, garlic and red pepper flakes until the mixture is smooth. Put the chicken in a sealed plastic bag after filling the bag with the mixture. Refrigerate for at least 30 minutes, but no longer than eight hours. Bake, roast or grill until chicken is no longer pink in the center and juices run clear when meat is pierced. Enjoy.