- Juice of 1 navel orange
- 1/4 cup rice vinegar
- 1/4 cup soy sauce
- 1 1/2 Tbs. chili oil
- 2 Tbs. peeled and chopped fresh ginger
- 4 small, dried red chilies, lightly crushed
- 3 garlic cloves, sliced
Adapted from Williams-Sonoma, Essentials of Grilling, by Denis Kelly, Melanie Barnard, Barbara Grunes & Michael McLaughlin (Oxmoor House, 2003).