Recipe by Mary Savard
"Marinate chicken, steaks, or other favorite meats in this marinade for at least 2 hours before grilling. Enjoy!"
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
distilled white vinegar
dried onion flakes
grated fresh ginger
very yummy. i made a few changes...i substituted 2 cloves of fresh garlic chopped instead of garlic powder and i used brown sugar instead of white. i added a few teaspoons of cornstarch and cooked until thick and bubbly (just a few minutes) to make it more of a sauce consistency. when cooled i marinated my chicken and it turned out wonderful. you need to marinate for a few hours at least to get the flavor into the chicken, but it was good to used some of the reserved marinade (not used on the chicken) for your rice or a dipping sauce for egg rolls!! i will definately make again!!
This marinade was ok. I used it for pork chops and let them marinate for 3 hours. While the marinade smelled good and made a nice coating on the meat when grilled, I didn't feel the meat had soaked up much of the flavor. The chops were about 1/2 inch thick so maybe they should have marinated longer. Anyway, it was easy to put together and my husband liked it alright. Would probably not try this again on pork chops.
I substituted onion powder for the flakes and left out the ginger as I didn't have any. The sauce/marinade tasted just like the kind you can buy in the supermarket. I only used half of the marinade and stored the rest in the fridge with no problems. Great recipe!
I used boneless skinless chicken breasts. Marinated them for 7-8 hours in the fridge. Cooked them on George Foreman grill and they turned out GREAT!They were so tender and moist and Full of flavor - yummy - chicken can be so tasteless- Not this time - It was soo good - My husband loved it, Thank you for sharing this recipe
At last... a replacement for those expensive store-bought sauces! Like other reviewers, I thickened with corn starch. It makes a lot, so I only used a small amount of the (unthickened) sauce to marinate chicken, then added the rest (with cornstarch mixed in) to the stir fry, just before it was done. Then simmered a minute, or two, to thicken and remove the corn starch taste. Yummy; thanks!
Loved this marinade - used it on chicken drumsticks and then put it on the grill. I used onion powder instead of onion flakes..Nice and Easy!
This is great stuff. I also use it for stir-fry sauce for beef-broccoli and chicken-broccoli dishes. I just thicken a bit at the end of cook time. I have also used splenda and it works fine! Thanks Mary~
Wonderful marinade, and simple to make......I know this recipe by heart, and use it on almost everything!!!!!!!!!
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/24 of a recipe
Servings Per Recipe: 24
Amount Per Serving
** Calories: 51
** Calories from Fat: 16
Celebrate Passover with Jewish main dishes, desserts, and traditional holiday foods.
Choose your Easter dinner main dish from hams, savory lamb, and over 150 more recipes.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
See how to make traditional Japanese teriyaki sauce from scratch.
Tender and juicy grilled teriyaki chicken.
See how to make a 5-star marinade for fabulous steak fajitas.