3. Remove the orange from the grill and squeeze about 80 ml of juice (? cup). Zest 5 ml (1 tsp)of the skin into the same bowl. Add the rest of the marinade ingredients and mix through. 4. Char-grill ...

Browning, crisp textures and a little char, for starters. Grills use both direct and indirect heat to cook food, but it’s the direct heat that’s most commonly associated with grilling.