Asian Ginger Grill Marinade Recipes

GINGER SOY GRILLED CHICKEN

Steps:

• Start by combining the sesame oil, lime juice, honey, soy sauce, grated ginger, minced garlic, and salt and pepper in a shallow baking dish. Whisk these ingredients together with a fork and set everything aside while you prepare the chicken.
• Add the bone-in, skinless chicken pieces to the baking dish with the marinade, making sure the chicken pieces are well-coated in the marinade. Cover the dish with a lid or some plastic wrap. Refrigerate for 1-2 hours
• This is a dish that you can prepare earlier in the day and leave it to marinate for several hours until it's time to grill.
• When it's time to grill, remove the chicken from the fridge and let it rest at room temperature while you preheat the grill.
• When your grill is ready, turn the heat down to medium-low (if your grill is notoriously hot like mine is, then grill on low to be safe) and place the chicken pieces on the grill.
• Leave them for about 8 minutes, making sure you allow the bottom side to caramelize before turning. Flip them when they've achieved a nice brown colour on the bottom side and let them grill on the other side on medium-low (or low) for another 8 minutes, or until they reach an internal temperature of 165 degrees Fahrenheit (use an instant read meat thermometer).
• Remove them from the grill and let them rest for 2-3 minutes. Garnish with some chopped green onions and serve!

GRILLED CHICKEN WITH ASIAN SOY GINGER MARINADE

Steps:

• In a small bowl, whisk all marinade ingredients (everything except for the chicken). Pour into a gallon-size resealable plastic bag and add the chicken. Press as much air from the bag as possible and seal.
• Turn the bag a few times to coat all of the chicken in marinade and refrigerate for at least 1 hour and up to 1 day, turning the bag occasionally to ensure the chicken marinates evenly.
• Preheat your gas grill with all burners on high and close the lid. When the grill is hot (after about 15 minutes), turn the 2 burners closest to the front to low, keeping the back burner on high. Remove the chicken from the bag and arrange on the grates over the low heat burners. Cover and cook until the underside of the chicken is just beginning to develop light grill marks, 6 to 9 minutes. Flip the chicken, cover, and continue to cook until the chicken is firm to touch, 6 to 9 minutes longer
• To get a nice char on the chicken, now move the chicken to the part of the grill over high flames and cook uncovered until each side has solid grill marks, 5 to 6 minutes, flipping halfway.
• The chicken should be completely firm to the touch and register 160 degrees F on an instant-read thermometer. Transfer the chicken to a plate, tent with foil, and let it rest for 5 minutes before serving.

ASIAN GINGER GRILL MARINADE

Steps:

• Whisk together soy sauce, rice vinegar, honey, sesame oil, garlic, ginger, green onion, sesame seeds, and pepper until the honey has dissolved.

GRILLED ASIAN GINGER PORK CHOPS

Steps:

• In a shallow container, mix together orange juice, soy sauce, ginger, orange zest, garlic, chile paste, and salt. Add pork chops, and turn to coat evenly. Cover, and refrigerate for at least 2 hours, or overnight. Turn the pork chops in the marinade occasionally.
• Preheat grill for high heat, and lightly oil grate.
• Grill pork chops for 5 to 6 minutes per side, or to desired doneness.

GRILLED MACKEREL WITH SOY, LIME & GINGER

Steps:

• To make the marinade, mix all the ingredients together and pour over the mackerel. Cover and chill for 30 mins.
• Heat grill and put the mackerel, skin-side up, on a baking sheet lined with foil. Grill for 5 mins, then turn and baste with remaining marinade. Grill for 5 mins more.
• Cook the rice following pack instructions, then drain and toss with the spring onions and pepper. Serve with the mackerel.

GRILLED ASIAN CHICKEN

Steps:

• In a small microwave-safe bowl, combine the soy sauce, oil, honey, ginger root, and garlic. Heat in microwave on medium for 1 minute, then stir. Heat again for 30 seconds, watching closely to prevent boiling.
• Place chicken breasts in a shallow dish. Pour soy sauce mixture over, and set aside to marinate for 15 minutes.
• Preheat a grill for medium-high heat. Drain marinade from chicken into a small saucepan. Bring to a boil, and simmer over medium heat for 5 minutes. Set aside for basting.
• Lightly oil the grill grate. Cook chicken on the prepared grill 6 to 8 minutes per side, or until juices run clear. Baste frequently with remaining marinade. Chicken will turn a beautiful golden brown.