Chili Orange Marinade



1 tbsp grated orange rind
2 tbsp orange juice
2 tbsp wine vinegar
2 tbsp vegetable oil
1 tbsp tomato paste
1 tbsp chili powder
1/2 tsp dried oregano
1/2 tsp salt
1/2 tsp pepper

1. In large bowl or shallow dish, whisk orange rind, orange juice, wine vinegar, vegetable oil, tomato paste, chili powder, oregano, salt and pepper. Add 4 servings (1 lb boneless or 2 lb bone-in) meat or poultry; cover and refrigerate for 4 hours. (Make-ahead: Refrigerate for up to 24 hours.)



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