Recipe by Jana Ritz
"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!"
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distilled white vinegar
1 1/2 teaspoons
1 1/2 teaspoons
green onions, chopped
coarsely ground black pepper
Delicious! I used this on chicken, but can't wait to try it on beef. I used olive oil instead of veg. oil and low sodium soy sauce. I also opted for minced garlic from the jar vs. garlic powder. I pounded the chicken down to tenderize and to thin them out a bit before marinating them all day. They soaked up most of the marinade. I think using honey actually made the green onions stick better and I had no trouble with anything burning on the grill. If you like this marinade, you'll love Unbelievable Chicken from this site. UPDATE: I marinated sirloin steak with this marinade for 6 hours with the same modifications and it came out great. This does work on beef or chicken!
Good marinade that you can make with items you already have in your cabinet. I used apple cider vinegar instead of white and added some apple juice. This sweetened it a bit more. This was good. We used it on pork cultets and pork steaks.
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!
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.
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!
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.
Very Moist! I halved this recipe, used chicken tenders and used agave nectar in place of honey. Only marinated for 1 hour and still had good flavor. This was a nice, quick and used ingredients I had on hand. Will use this again.
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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