Ginger Garlic Marinade

Ginger Garlic Marinade

A tasty, teriyaki-style mixture is used as a marinade and basting sauce. Plus, it can be served on the side!

Prep Time



Total Time





3/4 cup marinade

cup soy sauce
cup chili sauce
cup dry sherry
cloves garlic, finely chopped
tablespoon grated gingerroot
  1. Mix all ingredients in shallow glass dish or resealable plastic food- storage bag. Add 1 to 2 pounds boneless beef, pork, chicken or fish; turn to coat with marinade. Cover dish or seal bag and refrigerate at least 30 minutes but no longer than 24 hours.
  2. Remove meat from marinade; reserve marinade. Grill meat as desired, brushing occasionally with marinade. Heat remaining marinade to boiling; boil and stir 1 minute. Serve with grilled meat.
Makes 3/4 cup marinade
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
If you don't have sherry, apple juice can be used instead.
Success Hint
As a general rule, marinate fish fillets, seafood and vegetables about 30 minutes, pork chops and chicken at least 1 hour and larger meat cuts up to 24 hours. Turn the food once or twice during the marinating time, so the marinade can reach all surfaces.

Nutrition Information:

1 Serving (2 tablespoons)
  • Calories 30
    • (Calories from Fat 0),
  • Total Fat 0g
    • (Saturated Fat 0g,),
  • Cholesterol 0mg;
  • Sodium 370mg;
  • Total Carbohydrate 6g
    • (Dietary Fiber 0g,
  • Protein 1g;
Percent Daily Value*:
    *Percent Daily Values are based on a 2,000 calorie diet.