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Soy, peanut and ginger marinade recipe

Soy, peanut and ginger marinade recipe

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  • Ingredients
  • Meat and poultry
  • Poultry
  • Chicken
  • Marinades for chicken

An Asian-influenced marinade that includes soy sauce, peanut butter, garlic and ginger. Great for pork and chicken.

4 people made this

IngredientsServes: 4

  • 3 tablespoons soy sauce
  • 2 tablespoons barbecue sauce
  • 2 tablespoons vegetable oil
  • 1 teaspoon white wine
  • 1 teaspoon smooth peanut butter
  • 1 teaspoon honey or golden syrup
  • 1/2 teaspoon Worcestershire sauce
  • 2 teaspoons black pepper
  • 1 teaspoon minced fresh ginger root
  • 1 teaspoon chilli powder
  • 1 teaspoon onion granules
  • 1/2 teaspoon garlic powder

MethodPrep:10min ›Ready in:10min

  1. In a shallow dish, combine soy sauce, barbecue sauce, oil, wine, peanut butter, honey and Worcestershire sauce. Season with black pepper, ginger, chilli powder, onion granules and garlic powder. Mix until smooth. Marinate meat for 2 to 6 hours before barbecuing.

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Reviews & ratingsAverage global rating:(52)

Reviews in English (40)

by WeezaG

This was REALLY good! It only makes about 1/2 cup of sauce, but I brushed it on a family pack of chicken legs and refrigerated them for about 3 hours. I then grilled them for our dinner. The texture was good, like barbeque sauce, rather than a marinade, so it stuck to the meat. The next time I make this, which will be soon, I will double or triple the recipe, but NOT use quite as much black pepper. I changed two things out of necessity, I used light olive oil, and 1/2 t. ground ginger instead of fresh ginger root.-18 Jun 2012

by TLYONS

Great recipe. I marinated pork tenderloin for 4 hours and then put them on the grill. My husband agrees that it is a keeper. I used Madras chili powder for a bit of heat.-10 Mar 2003

by Meandering Fox

Awesome. Didn't have any wine, so I ignored that and used the rest. So good. Doubled the recipe, and it was perfect.-28 May 2010


Peanut Ginger Chicken

I first made this fantastic Peanut Ginger Chicken recipe years ago – long before we started blogging and long before everyone could easily find recipes online!

Back then, I was just starting to develop a passion for cooking, and I used to clip and save recipes from magazines and newspapers that caught my eye. I still have many of those clippings, and at the risk of dating myself, I clipped this Peanut Ginger Chicken recipe from the July 1997 issues of Better Homes and Gardens. (Eek – 19 years ago – I am old!) But this recipe is just as delicious today as it was back then!

This recipe starts out by marinating chicken thighs in a flavorful combination of creamy peanut butter, freshly grated ginger, garlic, chili sauce, soy sauce, apple cider vinegar, plus a little bit of cayenne pepper. Then, the thighs are cooked outside on a grill over low heat until juicy and perfectly done.

These Peanut Ginger Chicken thighs have a crispy, caramelized skin – and there is also a wonderful, creamy richness as you take a bite, thanks to the peanut-ginger marinade. This recipe is a very delicious change to the same-old grilled chicken you’ve been making!

And – be sure to come back tomorrow and Wednesday because we will be sharing the recipes for the two side dishes you see above – a fresh Fruit and Cucumber Salsa, and an Easy Napa Cabbage Slaw. They are wonderful complements to this Peanut Ginger Chicken. It’s an absolutely perfect menu for any summertime barbecue!


Directions

Soak the skewers in water for 1 hour. Place the shrimp in a large bowl.

In a smaller bowl, combine the soy sauce, oil, ginger, garlic, brown sugar, salt, and pepper. Pour the ginger marinade over the shrimp. Cover the bowl and refrigerate for at least 30 minutes or for as long as overnight.

Prepare a charcoal or gas grill. Brush the rack with oil. Remove the shrimp from the marinade. Thread 5 shrimp on each skewer, securing the shrimp twice through the body, so they won't slip off.

When the coals are gray or the gas grill is hot, grill the shrimp for about 1 minute on a side or until they turn pink and are cooked through. Remove the shrimp from the grill. Place on a platter and serve at once.


The Best Flank Steak Marinade

One of my most prized kitchen possessions is this old, beat up notebook stuffed full of recipes.

You see, back before the era of Pinterest recipe organization was a little more old school. I would spend hours upon hours going through cooking magazines and cutting out recipes and going through online sites and blogs and printing out recipes to add to my book.

I was always sure to make notes next to the recipes such as “really good,” “cut back on garlic,” “quick and easy,” “just okay” and more.

The most prized recipes in my book are the ones that I copied from a similar book that my dad has kept for 30+ years. My mom came to visit me the year after I graduated from college when I was living in Charleston. I begged her to bring the book and spent hours carefully writing out the recipes. There was something about having them hand written just like his that made it feel homey and authentic.

I’m excited to share with you today my dad’s flank steak marinade. It’s been one of my favorites for over 20 years! (Gosh, I’m getting old!)

This marinade is super simple to whisk together and features ingredients that you probably always have on hand. Once you’ve assembled the marinade you pour it into a bag with your steak and let it do its thing overnight.

The result is super flavorful steak that is great for eating on its own or in fajitas.

Last week we enjoyed it as part of a summer dinner with a flank steak I picked up from the market.

And also chilled on top of salads.

Try this marinade! You will not be disappointed!

Flank Steak Marinade
(Recipe source my dad)

1/3 cup soy sauce
1/3 cup olive oil
3 tablespoons honey
3 cloves of garlic, minced
2 tablespoons fresh rosemary
1 tablespoon balsamic vinegar
Freshly ground pepper
Flank steak or london broil

Whisk all ingredients together in a bowl. Place steak in a plastic bag and pour marinade in. Squeeze out excess air and tightly seal bag. Place in refrigerator and let marinade overnight.

When you’re ready to cook the steak remove it from the marinade. I like to reserve the marinade and bring it to a boil in a small saucepan to serve it as a sauce if I’m eating the steak plain. Cook steak on a grill, in a grill pan or in a cast iron skillet over medium-high heat for about 3-4 minutes per side or until temperature registers 120-125 degrees for medium rare. This might vary based on the thickness of your steak. I highly suggest a rare to medium rare preparation of flank steak as it is a very lean cut of meat. Cooking it well done will result in a tough steak.

Once steak has come to temperature, remove from grill or pan and place on a cutting board to rest. The resting phase is crucial in redistribution of juices so be patient! You can loosely cover the steak in foil to keep it warm if you’d like. After it rests for about 10 minutes slice the steak against the grain. This is also super important!


Ono Recipes & Wahoo Recipes

Ono is a fantastic fish for the grill and this is the place for some great Ono recipes from simple to the more exotic. Ono or Wahoo is a firm white fleshed fish that when fresh is hard to beat from the grill.

Ono Recipe - Simple Fishhouse Style

Ono is an amazing fish from the grill and sometimes you just want a simple Ono recipe like that great ਏish house restaurant. Well here it is! This is best off charcoal or mesquite, but good from the gas grill too.

4   six to eight ounce pieces of Ono filet. This recipe works for steaks too.

2 ਌loves fresh garlic finely chopped

1   teaspoon smoked paprika or sweet paprika. (if you like spicy you can use blackening spice)

    kosher or sea salt to taste

Lay out your filets and rub with the garlic, sprinkle with the lemon juice and salt lightly. Allow to marinate for fifteen minutes. Then sprinkle with paprika and oil, rub it around to ensure it is coated with the oil.

Heat your grill for medium high direct heat. If using charcoal or mesquite wait until a nice uniform gray ash has covered the coals.

When the grill is nice and hot grill your ono. It is important not to over cook Ono since it is a lean fish and will be dry if it is overcooked. According to the Canadian Fish Cooking Method fish should be cooked for 10 minutes per inch of thickness at 400 to 450 degrees. Allow accordingly, however I would short the time on this up to around 8-9 minutes per inch, particularly if the fish is really fresh. By the way, I do like sushi.

Turn the fish around half way through and put nice grill marks on both sides.

I like to serve this with a nice simple coleslaw, potatoes au gratin and garlic bread! Enjoy!

Grilled Ono with Soy and Garlic

This is one of my favorite grilled Ono recipes or Wahoo recipes. The flavors just work perfectly. You may think I picked this up in Hawaii, but no this Ono recipe comes from home in San Francisco. In our kitchen at Lehr’s Greenhouse the classic Chinese version of this was often the kitchen meal. The Chinese influence is strong in this, however in classical Chinese cuisine the fish would be steamed. That would not work for Ono. It is too lean a fish and too good grilled. The fish is marinated, grilled then topped with a hot oil baste, tons of flavor! Not spicy, but very satisfying. So, check this one out. You will be glad you did!

This Ono recipe or wahoo recipe can also be made with Halibut (excellent) Albacore tuna or Hawaiian, Mahi Mahi or Salmon. But if you can find Ono, this is one of the best grilled Ono recipes!

One important note, check out our other fish pages too! Many of the sauces and preparations work super for Ono or Wahoo!

4 ਆ to 8 ounce portions of Ono/Wahoo filet. 4 servings. I like to cut out the dark part on the filets., it is optional however.

Soy, Ginger, Garlic and Sesame Marinade for Ono or Seafood

2 teaspoon finely chopped garlic

2 teaspoon finely chopped fresh ginger

Marinate the fish for one hour.

Prepare the fish for the grill. I like a nice hot grill for the Ono, direct heat.

Ono is a very lean fish and is not good cooked well done or overcooked so keep an eye on it and cook to medium or medium well at the most. Grill your Ono making nice grill marks on the hot grill. For timing figure something like six to 8 minute per inch of thickness of the filet. As mentioned previously do not overcook your Ono.

Soy, Garlic, Ginger and Sesame Oil Sauce

3 tablespoons peanut or mild olive oil

2 teaspoons garlic finely chopped

2 teaspoons fresh ginger finely chopped

1 green onion finely sliced at a 45 degree angle

Place the oil in a saute pan, heat over medium high heat. When there is a shimmer on the surface of the oil or it just begins to smoke, add the garlic, ginger and stir. Add the green onions, sesame oil, and soy sauce turn off the heat.

Top the cooked Ono with the sauce.

I like to serve this with a fried or steamed rice.

For a wine choice, I really like a nice dry Viogner or dry Rhone Style Rose from Paso Robles. 

To learn more about this marvelous game fish check out Wikipedia's Wahoo Page


Method

For the coronation-style marinade, mix the curry powder, lime zest and juice, yogurt, mango chutney, oil and coriander (if using).

For the Moroccan-style marinade, flatten the garlic cloves with the end of a rolling pin or the side of a knife and transfer to a large bowl. Add the harissa, cumin, coriander, lemon juice, oil, honey, salt and lots of ground black pepper and stir well.

For the satay-style marinade, put the peanut butter in a bowl and stir or whisk in the soy sauce, oil, lime juice, ginger, chilli and sugar until thoroughly combined.

Add the protein of your choice and turn to coat in the marinade. The following options all work well: 2–3 chicken breasts (sliced or cubed), 400g/14oz chicken mini fillets, 4–6 boneless, skinless thighs (sliced or whole), 6–8 lamb cutlets, 500g/1lb 2oz cubed lamb leg, 4–6 lamb chops, 400g/14oz lean beef steak (cut into strips), 300g/10½oz cubed skinless fish fillet, 4 thick fish fillets or 400g/14oz cubed tofu.

Cover and leave to marinate in the fridge for 2–3 hours, or overnight. Griddle, barbecue or grill, threading onto wooden or metal skewers first if you like.

Recipe Tips

For the satay-style marinade, add 1 tbsp lemongrass purée to the marinade for a more authentic flavour.


15 Best Marinade Recipes for Grilling All Summer Long

For meat that's tender, juicy, and flavorful, you need these easy marinades.

If you cook out often, you know that the best marinade recipes for grilling can take just about any protein to the next level. While you can certainly throw a piece of chicken or a slab of steak right on the grill, taking an extra 30 minutes or so to marinate the raw meat will help ensure that the final result is tender, juicy, and flavorful. Need some inspiration? Keep reading for 15 great marinade recipes and how to make them from scratch.

A good marinade is all about balance, so you'll find that most of these recipes call for an acidic ingredient&mdashsuch as vinegar or lime juice&mdashto tenderize the meat, as well as oil, salt, sugar, and herbs or spices. The exact ingredients will vary depending on the type of protein you're marinating and the final flavor profile you want to achieve. This collection of the best marinade recipes for grilling includes delicious chicken marinades like honey-barbecue and cilantro-lime. Grilling steak? Check out the marinades for classic grilled flank steak, beef fajitas, or carne asada. For seafood fans, check out her shimp civiche marinade!

These amazing marinades will make you want to fire up the grill all summer long! For more outdoor cooking ideas, check out the best Fourth of July menu ideas, the best BBQ sides, and the best steak sauce recipes.

Want more recipes, design ideas, and fun updates from Ree? Follow The Pioneer Woman Magazine on Facebook for all of that and more!


The Very Best Peanut Sauce

I make this peanut sauce all the time! It is lick-the-bowl delicious, it can dress up any sad vegetables.

I scream, you scream, we all scream for… easy delicious sauces for summer!

Let’s get real for a second. When it’s summer and you’re grilling more and going to the farmer’s market sometimes and getting gifted things from neighbors gardens or CSA boxes, sometimes “regular meal prep” doesn’t cut it. Sometimes what you really need is just a good sauce or two to get you through the week – be it for dipping, drizzling, salading, spreading, or dunking with all your freshly grilled, roasted, or chopped up summery stuff.

Enter: the very best peanut sauce!

This peanut sauce. Wow oh wow oh wow.

It * is * the * very * best. Did I already say that?

This peanut sauce has been around the block a few times here on Pinch of Yum – it started with these zoodles, re-purposed its way into these firecracker lettuce wraps, and resurfaced briefly for a dressing application in that quinoa crunch salad. Over the last few years it has become THE ESSENTIAL PEANUT SAUCE of this blog and/or my life.

What’s different about it from normal peanut sauce:

  • It’s smooth and drizzle-able.
  • No, but seriously. This is important. It’s NOT thick and gloppy. No peanut sauce glops allowed!
  • It uses fresh garlic and ginger, yes, but most notably, it features a hefty pour of sesame oil! which makes the flavor, well, the very best.

And the very best peanut sauce comes out:

Ways I love to use this sauce:

  • Noodles
  • Rice Bowls
  • Grilled Chicken
  • Sauteed Tofu
  • Salad Dressing
  • Dipping Sauce

Just try throwing some in a skillet with some chicken or tofu for a little trick. The way it gets browned and crispy and beautiful (like what’s in the pictures here)?


Recipe Summary

  • 12 chicken thighs (about 3 pounds)
  • ½ cup hot water
  • ½ cup creamy peanut butter
  • ¼ cup bottled chili sauce
  • ¼ cup soy sauce
  • 2 tablespoons salad oil
  • 2 tablespoons vinegar
  • 4 cloves garlic, minced
  • 2 teaspoons grated fresh ginger or 1/2 teaspoon ground ginger
  • ¼ teaspoon ground red pepper
  • 1 cup chopped fresh fruit, such as peeled peaches, nectarines, pears, or plums
  • 1 cup chopped, seeded cucumber
  • 2 tablespoons thinly sliced green onion
  • 1 tablespoon sugar
  • 1 tablespoon salad oil
  • 1 tablespoon vinegar
  • Hot cooked rice (optional)

If desired, remove skin from chicken. Place the chicken in a plastic bag set in a shallow bowl.

For marinade, in a medium mixing bowl gradually stir water into peanut butter. (The mixture will stiffen at first.) Stir in chili sauce, soy sauce, the 2 tablespoons salad oil, the 2 tablespoons vinegar, the garlic, ginger, and red pepper. Pour over chicken. Seal bag turn to coat chicken with marinade. Chill in refrigerator for at least 12 hours or up to 24 hours turn occasionally.

For salsa, in a medium mixing bowl combine chopped fruit, cucumber, green onion, sugar, the 1 tablespoon oil, and the 1 tablespoon vinegar. Cover and chill in refrigerator for at least 1 hour or up to 2 hours.

In a grill with a cover, arrange medium-hot coals around a drip pan. Test for medium heat above the pan. Remove chicken from marinade discard marinade. Place chicken on the grill rack over the drip pan but not over the coals. Cover and grill chicken for 45 to 50 minutes or until tender and cooked through. Spoon some of the salsa over chicken pass the remaining salsa. If desired, serve with hot cooked rice. Makes 6 servings.


Grilled Chicken with Asian Soy Ginger Marinade

Let this savory-sweet Asian soy ginger marinade work its magic on grilled chicken, pork, steak, tofu—you name it. It’s gingery, garlicky and rich with soy and toasted sesame flavor (230 calories or 1 WW point).

Remember when I said this lemon herb marinade was my go-to marinade for grilled chicken? Well consider this Asian soy ginger marinade a very close second—or even a tie. It’s savory, warm, and the slightest bit sweet, with flavors of soy sauce and toasted sesame, garlic and ginger. It works wonders on grilled chicken, and is equally delicious on pork, steak, tofu, shrimp, or salmon.

To make it, whisk together soy sauce, toasted sesame oil, minced garlic, grated fresh ginger, brown sugar, red pepper flakes, and chopped scallions.

I’ve made this marinade with several variations—adding orange or lime zest, substituting honey for brown sugar…and while I do like the fragrant, citrusy sweetness the orange zest adds, I like the marinade best as is: garlicky, gingery, toasted, salty, and sweet.

Let your chicken breast soak in the marinade for at least 1 hour and up to 1 day.

I hope this recipe becomes a staple in your home, like it is in ours. Enjoy!