Sunday, June 11, 2006

Spicy Ginger Marinade

It is Sunday, time for a lovely Sunday dinner with the family. I came up with this marinade when I had a recipe I wanted to use, but not all of the ingredients. So, I substituted and it came out very well, if I do say so myself. :) It is really good on chicken and vegetables, especially when you grill the food. It would be very good served with rice, but I usually make this Rachael Ray recipe for oven fries. As Rach would say, "Yummo!"

Spicy, tangy, and really delicious! :)

Spicy Ginger Marinade
Great on chicken and vegetables, and as a dipping sauce. I don’t really measure the ingredients, but I will list some basic amounts. Use what suits your tastes. This recipe is easy to double, triple, etc.

At least:
½ cup sweet and sour or teriyaki sauce
¼ cup water, or more, depending on how thick or thin you want it
1 1/2 tsp. sesame seeds (toasted, if desired)
¼ tsp. ground ginger (to taste)
Several dashes of a hot sauce
A few dashes of sesame oil, if desired
1-2 cloves garlic, finely minced

Desired amount of chicken and/or vegetables
Olive Oil

In a small saucepan, combine the above ingredients (excluding the chicken/vegetables and olive oil). Bring to a boil over medium heat, stirring frequently. Reduce heat and simmer for about 3 minutes, with the lid on. (You can also turn the heat to low and leave for a longer period of time. This marries the flavors even more.)

If grilling the chicken, pour portion of marinade into a separate bowl and brush the chicken with the marinade in the last 5 or so minutes of grilling, so the chicken does not get too charred. Otherwise, marinate chicken and cook as usual. Place vegetables in dish and pour some marinade over them. Turn to coat the vegetables evenly. I like to add some olive oil to this. It helps them grill well. Otherwise, cook as desired. Use whatever portion desired as dipping sauce. Just make sure you keep that portion separate from the chicken and vegetables.

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