1 cup (250 ml) orange juice

1/4 cup (60 ml) tomato paste

2 tablespoons (30 ml) honey

1 tablespoon (15 ml) chili powder

2 cloves garlic, finely chopped

Grated zest of 1 orange

In a glass dish or large sealable plastic bag, combine all the ingredients. Add the meat and coat well. Cover the dish or seal the bag. Refrigerate for about 8 hours or overnight.

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