FOUR TROPICAL MARINADES
One marinade. Four tropical vacations. Mango goes sunny and juicy, the kind of sweet-tart that makes chicken taste like it was meant for it. Lychee is clean and perfumed, almost floral, and it turns shrimp and firm fish into something bright and addictive. Pink Guava is rounder and softer, a gentle tropical sweetness that loves pork and roasted vegetables. Grapefruit is the grown-up one, crisp, zesty, and slightly bitter in the best way, perfect on salmon and cauliflower when you want bite. Same marinade, different white balsamic, totally different plate.
In a small bowl, whisk together the white balsamic, Lemon Fused EVOO, Honey Ginger White Balsamic, Jalapeño Fused EVOO, and sea salt until lightly emulsified. Pour 1/4 cup of the marinade into a separate small bowl and reserve for glazing and serving.
Place the chicken, pork, seafood, or vegetables in a large resealable plastic bag. Pour in the remaining marinade. Seal the bag, pressing out excess air, and gently massage so all surfaces are evenly coated.
Refrigerate and marinate chicken or pork 30 minutes to 1 hour. Marinate shrimp or firm fish 20 to 30 minutes in the refrigerator. Marinate vegetables 20 to 30 minutes at room temperature.
Preheat the oven to 425°F. Line a rimmed baking sheet with parchment. Remove the protein or vegetables from the bag, letting excess marinade drip off, and arrange in a single layer.
Roast until cooked through: chicken thighs 25 to 35 minutes, pork tenderloin 18 to 25 minutes, salmon fillets 10 to 14 minutes, shrimp 6 to 8 minutes, vegetables 18 to 25 minutes depending on size. In the final 3 minutes of roasting, brush with some of the reserved marinade to build a glossy finish.
Rest meats 5 minutes before serving. Spoon or drizzle the remaining reserved marinade at the table.
