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Ginger Garlic Marinade

Ginger Garlic Marinade
  • Prep 5 min
  • Total 0 min
  • Servings 6
A tasty, teriyaki-style mixture is used as a marinade and basting sauce. Plus, it can be served on the side!
Updated November 26, 2009

Ingredients

  • 1/4 cup soy sauce
  • 1/4 cup chili sauce
  • 1/4 cup dry sherry
  • 2 cloves garlic, finely chopped
  • 1 tablespoon grated gingerroot

Steps

  • 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.

  • If you don't have sherry, apple juice can be used instead.
  • 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 Facts

Serving Size: 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
% Daily Value*:
Iron
2%
2%
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.
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