Ingredients15 m servings 66
- Combine green onions, brown sugar, soy sauce, sherry, ginger, garlic, sesame oil, sesame seeds, black bean sauce, black pepper, and garlic chile paste in a large bowl. Whisk until brown sugar is completely dissolved, 2 to 3 minutes.
- Cook's Notes:
- This recipe makes a lot of marinade! I split it in half after mixing and froze half in a resealable plastic bag for next time.
- Letting your meat marinate overnight will tenderize it as well as give it a hearty flavor for grilling. However, if using boneless, skinless chicken breasts, don't marinate overnight as it would get too strong.
Per Serving: 66 calories; 2.4 10.4 1.2 0 608 Full nutrition
ReviewsRead all reviews 7
This is a great marinade, it does make a lot. I made a quarter of the recipe and it was more than enough for 3 steaks. I think this would be excellent on chicken.
This is THE BEST marinade I have found thus far. It tenderizes so don't leave too long -- I used it with boneless skinless chicken thighs for 4-5 hours before I grilled them and the whole house ...
I tried this on boneless chuck short ribs, and it was very good. I didn't change a thing, and I marinated overnight. I have quite a bit of the marinade left, so I'll try it on chicken tomorrow...
We really enjoyed this marinade and is so close to the one at our speciality grocery store. From now on I will be making it instead of buying it. I used it on beef kabobs.
Sooooo good as is. Tastes just like my local butcher's marinade.