Thai Barbecue Marinade
Good on chicken or pork. Not recommend for fish or seafood, as the long marinating time will "cook" the fish and make it tough. Because of the sugar and honey in this, it will burn easily if not watched on the grill (thanks for that info, diner :) ). If you can't find rice wine, use sherry, but not rice vinegar.
- Ready In:
- 3 tablespoons Thai fish sauce
- 2 tablespoons rice wine (or sherry)
- 1 tablespoon sesame oil
- 4 tablespoons sugar
- 1 tablespoon garlic, chopped
- 2 tablespoons fresh ginger, peeled and grated
- 2 tablespoons honey
- Place all ingredients in food processor and mix, or in a bowl using a whisk.
- Pour over meat of your choice and marinate, refrigerated, overnight (or at least 6 hours).
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I loved this marinade!!! It was very easy to put together, made it in the morning and marinaded a rib eye steak all day til dinner time. I noticed another reviewer stated it wasn't sweet enough, for me, it was perfectly sweetened from both the honey and the sugar. The only change I made was to scale the recipe back, making 1/3 of it as it was just me for dinner last night. I was grilling and running back and forth to kitchen (cooking side dishes) and due to the sugar/honey, it really caramelized the one side (pretty charred) so you really need to be close and keep a close eye on your grill. Thanks for sharing a great marinade, can see using it on chicken or pork as well!! Made for ZWT 9.Reply