Honey Ginger Marinade Recipes

HONEY GINGER CHICKEN

Steps:

• Gather ingredients, measuring cups, knife, grater, cutting board, baking sheet, large Ziploc bag, whisk and mixing bowl.
• In the mixing bowl, add honey, brown sugar, soy sauce and balsamic vinegar. Mince the garlic and grate the ginger into bowl. Whisk well and add 3/4 of the sauce into the Ziploc bag. Reserve the remaining sauce for later.
• Trim your chicken and add to Ziploc bag.
• Let the chicken marinate in the fridge for 20 minutes minimal.
• Preheat the oven to 375 degrees.
• Place the marinated chicken onto the baking sheet and let cook for 30 minutes or until completely done.
• Chop some fresh chives and sprinkle on top.
• Sprinkle sesame seeds.
• Serve with rice and vegetables. Drizzle desired amount of your remaining sauce on top.

HONEY GARLIC AND GINGER STEAK MARINADE

Steps:

• Pierce the steaks all over with a fork. I do this so the marinade gets right into the meat.
• Place the steaks into a large ziplock bag.
• In a bowl whisk together all of the above ingredients.
• Pour the marinade over the steaks.
• Close the bag then massage the bag so the steaks are completely coated in the marinade.
• Let the steaks marinade in the bag, in the refrigerator for at least 2 hours, but overnight is best.
• Right before you are ready to grill, give the steaks one last good massage in the marinade.

FRESH GINGER AND HONEY SALAD DRESSING

Steps:

• Mince ginger in a food processor (you can also do this by hand).
• Add to the food processor the honey (1/4 cup), salt (2 teaspoons), pepper (1 teaspoon), and rice vinegar (1/3 cup); pulse to combine (if not using a food processor, whisk these ingredients together in a bowl).
• While food processor is running, add oil gradually (or add oil to bowl while whisking), in order to emulsify the dressing.
• Store in an airtight container or jar for up to one month in the fridge.

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.

HONEY GINGER PORK CHOP MARINADE

Steps:

• Place the pork chops in a large ziplock bag. In a small bowl, whisk together the olive oil, soy sauce, honey, garlic, red wine vinegar, ginger, onion powder, and pepper.
• Pour the marinade over the pork chops and seal the bag, squeezing out all the air.
• Move the pork chops around in the marinade until they are all evenly coated. Refrigerate and let them marinate for at least 30 minutes and up to 4 hours (see note).
• You can freeze the pork chops in the marinade immediately and let them marinate as they defrost, or marinate and cook them immediately.
• Either grill the pork chops for 4-8 minutes per side over medium heat (about 400F), pan fry for 4-8 minutes per side over medium heat, or bake at 400 degrees F for 20-30 minutes, or until an internal temperature of 145 degrees F has been reached.
• Let the pork chops rest, tented with foil, for 5 minutes before serving.

HONEY-GINGER BARBECUE SAUCE

Steps:

• Stir together all sauce ingredients in a 2- to 2 1/2-quart heavy saucepan and briskly simmer, uncovered, stirring occasionally, until thickened and reduced to about 1 1/4 cups, 25 to 30 minutes. (Stir frequently toward end of cooking to prevent sticking.)

HONEY-GINGER GRILLED SALMON

Steps:

• In a large self-closing plastic bag, combine ginger, garlic, soy sauce, orange juice, honey, and green onion; mix well. Place salmon in bag and seal tightly. Turn bag gently to distribute marinade. Refrigerate for 15 to 30 minutes.
• Preheat an outdoor grill for medium heat and lightly oil grate.
• Remove salmon from marinade, shake off excess, and discard remaining marinade. Grill for 12 to 15 minutes per inch of thickness, or until the fish flakes easily with a fork.