Spicy Grilling Marinade for Chicken and Seafood

  • Prep Time: 5 mins
  • Total Time: 5 mins
  • Yield: 1.25cups of marinade

    • About This Recipe

    “Nice easy marinade. Toss the food to be marinated in the mixture, mix well and refrigerate for 2-24 hours. TIP: Here is a trick I like to use for whenever I buy meats, or poultry that I intend on freezing. I like to buy in bulk, but since I usually only make dinners for two I freeze the meat in ziplock bags. For example you can usually fit 1-2 chicken breasts in a ziplock bag. I put these bags in the freezer and when I want to use them I can grab the serving size I need without having to pry the meat apart. The best part of this ziplock bag method is it makes it so easy to marinate! Just take out a bag before going to work, add your favorite marinade to the bag and put the sealed bag in the fridge. When you get home from work it is ready to cook!”

    Ingredients

  • 2/3 cupwhite wine vinegar
  • 1/2 cupsoy sauce
  • 2tablespoonsginger, minced
  • 2tablespoonsolive oil
  • 2tablespoonssesame oil
  • 2garlic cloves, minced
  • 2tablespoonshot sauce
  • 2green onions, minced

    • Directions

  • Combine ingredients in a bowl and mix well.
  • Could optionally be machine blended.
  • You’re done.
  • Marinade can be kept covered in the fridge for up to 3 days.

    • Reviews

  • “great idea to put the marinade right in the bag!I do the same as you in separating the bulk packages, and use the bags.I’m going to do some right now and am glad I saw this1 thanks”

  • “very delicious!made enough to cover 5-6 boneless, skinless chicken breasts.”

  • “Absolutely loved this marinade.I also added some Tex-Mex seasoning I had & cut back the hot sauce abit.I used it on chicken & it turned out yummy!Thanks for sharing.”

  • “Wonderful marinade…perfect for OMAC. I cut the recipe in half as I was only marinating 6 chicken thighs and I only used 1 tsp hot pepper sauce. My technique for marinating foods differ from Nurbel’s. I put the marinade in with the chicken… remove the air, making sure that the chicken lays flat… then put it on a cookie sheet and freeze it flat. By doing this it 1) fits easy in my freezer 2)it helps prevent freezer burn 3)it makes it so easy to grab something that is already prepared. I just take out the chicken and put it in tempid water for 25 – 30 minutes. Once it is thawed, I put it in the fridge until I am ready for it. My DH has a wonderful habit of inviting people over at the last minute and last night was one of them. I had my prep work done within the hour… food waiting to be cooked, with time to sit down and have a glass of wine! This recipe was perfect for such occasions!! Kudos, Nurbel for an excellent recipe. I would do this one again!”

  • “Really great marinade. It was thouroughly enjoyed along with some roti wraps, bell peppers, lettuce and yoghurt. I had a bit more marinade than I needed so reserved a bit and gave the chicken a glaze with it during the last bit of cooking.”

  • “I actually made this marinade up ahead and then put it in with my chicken before freezing.When I want one I just take out what I need and stick it in the fridge to thaw.Takes about 1 full day.I took out a bag tonight and grilled on the grill it was so hot.I used Lousiana hot sauce for mine, as I like the taste better than tabasco, and it’s not as hot.Came out great!Thanks for sharing!”

  • “This is easy, inexpensive and oh so good!!I only used 1 tablespoon of Louisiana hot sauce and it was plenty hot enough for us!I also used all ground ginger,and minced, dried onion and garlic, because I didn’t have the fresh on hand.It makes a lot, which is a great thing.If we’re going to fire up the grill, I want to make using all that propane worthwhile.Nurbel, thanks for a great recipe!I will be using this one again!”

  • “This is one of the best marinades I have ever used.It got into the chicken well and has a great flavor.”

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