Menu

Ginger Garlic Marinade

  • Save Recipe
Ginger Garlic Marinade
  • Prep 5 min
  • Total 0 min
  • Servings 6
  • Save
  • Print
  • Pinterest
  • Facebook
  • Email
Ready to Make?
  • Save
  • Shop
  • Share
  • Keep Screen On
A tasty, teriyaki-style mixture is used as a marinade and basting sauce. Plus, it can be served on the side!
Updated Nov 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    If you don't have sherry, apple juice can be used instead.
  • tip 2
    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

30 Calories, 0g Total Fat, 1g Protein, 6g Total Carbohydrate

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.
© 2021 ®/TM General Mills All Rights Reserved