Make Ahead

Kick-Ass Chicken (or Shrimp!) Marinade for Grilling or Broiling

July 29, 2012
Author Notes

I got the foundation of this marinade many years ago from the wife of an old friend of my husband's. Over the years I have changed it and no longer have the original (I think it called for bottled teriyaki sauce). The couple has since divorced, but my husband still has his friend and I still have a great recipe. Some things change a lot, some a little, and all I hope for the better. —Sadassa_Ulna

  • Makes about 1-1/2 cups
Ingredients
  • 1 heaping Tablespoon minced garlic - or more
  • 1 1 x 1 x 2" piece of fresh ginger, grated - or more
  • 1 cup orange juice
  • 1/2 cup dark brown sugar
  • 1/3 cup soy sauce
  • 2 tablespoons rice vinegar
  • 3 tablespoons toasted sesame oil
  • 1 splash (or more) hot sauce or sriracha or other heat
In This Recipe
Directions
  1. Whisk all ingredients together in a bowl. Reserve 1/2 cup or so for basting.
  2. Marinate chicken for several hours. Cook on a grill or under a broiler, use reserved liquid for basting.
  3. My husband came home with a pound chicken breast tenders (long slivers of breast meat). Not sure what to do , I marinated them in this mixture, put in a shallow baking pan in a puddle of the marinade and broiled in the oven - maybe 7 minutes on each side. The marinade caramelizes into deliciousness this way.
  4. Another day, my husband bought deveined shrimp with tails on, about 1.25 pounds. I marinated them in this and he grilled them; they were a big hit!

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Review
Sadassa_Ulna

Recipe by: Sadassa_Ulna

Growing up I was the world's pickiest eater, that is, until my children were born. Karma. Neither of my parents were much into cooking; it was the height of eating fat-free or anything with oat bran added. I taught myself some basics, mostly baking, following the guidelines of a well-worn copy of Joy of Cooking. I was a ballet dancer and a teacher suggested I lose weight. As I began reading about diet and nutrition I became interested in natural foods, which led to a job at a macrobiotic natural foods market in Center City Philadelphia; this was way before Whole Foods came to the area. I learned a lot about food in general. I ate strictly vegan for a while, although I don't now, but I still like it when a recipe can taste great without butter or bacon! In short, my approach to cooking is idiosyncratic, and I don't know very much about cooking meat or proper technique. I love to bake and I am still working on expanding my palate and my repertoire. The hardest part is getting the whole family to try new things! So aside from my food status, I am an architect who likes to garden and play music. I'm married with two kids, and I hope to get a dog someday.