Bottom-of-the-Jar Spicy and Tangy Chicken Marinade

Name: Bottom-of-the-Jar Spicy and Tangy Chicken Marinade
Ingredients: 3 to 4 tablespoons (the last of a jar) orange marmalade or cherry, apricot or plum preserves; 1/4 cup boiling water; 2 tablespoons honey; 2 large cloves garlic, chopped; 1-inch piece ginger, peeled and grated; 3 tablespoons Tamari sauce; 1 to 2 tablespoons Sriracha, for medium to spicy heat level; For the chicken: 1 tablespoon vegetable or peanut oil; 4 boneless, skinless chicken breasts or 8 thighs or 4 one-inch thick pork chops or 4 skinless filets of salmon or halibut; Salt and pepper; 4 scallions, thinly sliced on a bias

"Use up remaining marmalade or preserves in this bottom-of-the-jar recipe...."

INGREDIENTS

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3 to 4 tablespoons (the last of a jar) orange marmalade or cherry, apricot or plum preserves

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1/4 cup boiling water

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2 tablespoons honey

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2 large cloves garlic, chopped

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1-inch piece ginger, peeled and grated

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3 tablespoons Tamari sauce

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1 to 2 tablespoons Sriracha, for medium to spicy heat level

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For the chicken: 1 tablespoon vegetable or peanut oil

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4 boneless, skinless chicken breasts or 8 thighs or 4 one-inch thick pork chops or 4 skinless filets of salmon or halibut

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Salt and pepper

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4 scallions, thinly sliced on a bias

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