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Beef or Chicken Marinade
SUBMITTED BY:
Jana Ritz
PHOTO BY:
Chicago Lynn
"This dark, rich marinade can be used with any type of beef or chicken. If you want it spicy, mix in the chopped hot peppers of your choice. Yummy!"
RECIPE RATING:
Read Reviews
(81)
Review/Rate This Recipe
PREP TIME
10 Min
READY IN
4 Hrs 10 Min
Original recipe yield 1.5 cups
SERVINGS
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Servings
US
METRIC
INGREDIENTS
1/4 cup soy sauce
3 tablespoons honey
2 tablespoons distilled white vinegar
1 1/2 teaspoons garlic powder
1 1/2 teaspoons ground ginger
3/4 cup vegetable oil
2 green onions, chopped
1 teaspoon coarsely ground black pepper
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DIRECTIONS
In a large bowl, mix soy sauce, honey, distilled white vinegar, garlic powder, ground ginger, vegetable oil, green onions and black pepper. Place desired meat in marinade. Marinate in the refrigerator at least 4 hours before grilling.
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REVIEWS
Reviewed on Jul. 27, 2003 by
Navy_Mommy
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Navy_Mommy
Jul. 27, 2003
I used this on pork chops. It was so good. The marinade is slightly sweet and really has a good flavor. I didn't have any green onions, so I used just sliced regular onions.
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5 users found this review helpful
I used this on pork chops. It was so good. The marinade is slightly sweet and really has a...
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Reviewed on Jun. 5, 2003 by FLANKADANK
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FLANKADANK
Jun. 5, 2003
Very good. I used this on boneless skinless chicken breasts, which I halved. I grilled them on foil for a few minutes to allow the chicken to cook without burning the outside (other reviewers mentioned the marinade burned easily). Then I put them directly on the grill until they were done. They turned out perfectly.
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5 users found this review helpful
Very good. I used this on boneless skinless chicken breasts, which I halved. I grilled them on...
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Reviewed on Mar. 30, 2007 by kbrocks
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kbrocks
Mar. 30, 2007
Wow....this is some fantastic stuff!!! MY hubby, the "cook," was ready to call people and brag on me for creating this wonderful chicken. I used about 8 tenders, and I had to adjust the recipe slightly. I used cider vinegar instead of white, 1 1/2 tbs. of minced onion instead of green onion, 3 tbs. of brown sugar instead of the honey, and I didn't use the ginger. Also, I only marinated for about 2 hrs. Let me tell you....this was sooooo yummy! I broiled in the oven and flipped them every few minutes at first, and then as they started to really caramelize I flipped every 1 1/2 minutes....about 9 minutes total. Moist and flavorful!!! Not at all salty...but, I suspect if you marinated for a long time...maybe that's when the soy would become overpowering. We can't say enough about this marinade....next is chicken legs!
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4 users found this review helpful
Wow....this is some fantastic stuff!!! MY hubby, the "cook," was ready to call people and brag...
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Reviewed on May 31, 2004 by
TchrJrHi
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TchrJrHi
May 31, 2004
Used this for lunch today. Worked out wonderfully. I agree with some other reviewers that the soy sauce was a bit strong. I will use again with some tinkering. Thank you for the post.
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4 users found this review helpful
Used this for lunch today. Worked out wonderfully. I agree with some other reviewers that...
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Reviewed on May 27, 2004 by NJSS2000
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NJSS2000
May 27, 2004
Great recipe that was enjoyed by all. I used all the ingredients but without measuring.
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4 users found this review helpful
Great recipe that was enjoyed by all. I used all the ingredients but without measuring.
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Reviewed on Jan. 26, 2004 by TAYTAR
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TAYTAR
Jan. 26, 2004
I made the marinade for beef with the intention of grilling it but at dinner time we felt like a stir fry....I stir fried the beef in a bit of oil, set it aside and stir fried some veggies, added a bit of the marinade (bring to a boil first to kill the germy things that may be in there) and served over rice. It may be the best stir fry we've ever had. Bye bye store boughy stir fry sauce!
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4 users found this review helpful
I made the marinade for beef with the intention of grilling it but at dinner time we felt like...
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Reviewed on Jun. 4, 2003 by
schafer5
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schafer5
Jun. 4, 2003
GREAT! Followed recipe to a tee...marinated both t-bone steaks and boneless chix breasts to grill out over the weekend. Beef could've marinated longer, but the chicken was wonderful and flavorful. Will use regularly, have ingredients on hand always.
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4 users found this review helpful
GREAT! Followed recipe to a tee...marinated both t-bone steaks and boneless chix breasts to...
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Reviewed on Oct. 21, 2005 by
KCLYNND
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KCLYNND
Oct. 21, 2005
Haven't tried it for beef yet, but it's the best marinade I have ever found for chicken! Takes a bit more prep time than opening a packet or bottle, but it is well worth it! Left overs are great for wraps or fajitas also.
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3 users found this review helpful
Haven't tried it for beef yet, but it's the best marinade I have ever found for chicken! Takes...
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Reviewed on Dec. 13, 2004 by FRANKIEBE
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FRANKIEBE
Dec. 13, 2004
This recipe is easy to prepare. I also like the fact that the ingredients are readily available. When I looked at the set of ingredients, though, I thought that it can still be improved. Instead of using vegetable oil, I used olive oil because it has better aroma and it leaves a hint of flavor in ur dishes (rather than vegetable oil which can be bland for some people). Likewise, I also increased the amount of honey in the recipe (or sugar). I also used regular onions instead of green onions because the flavor or the onion bulb is stronger. Feel free to add dried herbs and spices to taste. Squeeze in lemon juice. Marinade it for 3 days before grilling, or broiling, or baking.
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3 users found this review helpful
This recipe is easy to prepare. I also like the fact that the ingredients are readily...
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Reviewed on Apr. 27, 2004 by itzjust_me
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itzjust_me
Apr. 27, 2004
Very, very good...didn't change a thing...marinaded chicken for 4 hours...very one loved it...a keeper!
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3 users found this review helpful
Very, very good...didn't change a thing...marinaded chicken for 4 hours...very one loved...
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