Reviewed: Apr. 19, 2013

Marinated pork steaks for about 7 hours and then charcoal grilled them. Very, very good!! Will definitely make again.

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Reviewed: Feb. 20, 2013

Very good flavor, but the recipe isn't written as a marinade. I had 5 thin chicken breasts and I doubled the recipe. It barely covered them. So you must either double or triple the recipe. This marinade is very sweet.

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Julie

Cooking Level: Intermediate

Home Town: Iona, Idaho, USA

Reviewed: Jul. 27, 2012

What a terrific marinade! I loved the thai-inspired flavors in this. Nice and thick, it coated my boneless pork chops beautifully after a 12 hour marinade. I made exactly as written with a small exception, I used honey in place of the corn syrup. Hubs grilled these to perfection, so moist and flavorful. Great recipe, and a definite do-over.

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Saveur

Home Town: Cleveland, Ohio, USA

Living In: Columbus, Ohio, USA

Reviewed: Jun. 25, 2012

Really great marinade for grilled chicken! I served it on a salad. Very good.

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MrsFisher0729

Cooking Level: Expert

Home Town: Jonesboro, Arkansas, USA

Living In: Dallas, Texas, USA

Reviewed: Jun. 18, 2012

This was REALLY good! It only makes about 1/2 cup of sauce, but I brushed it on a family pack of chicken legs and refrigerated them for about 3 hours. I then grilled them for our dinner. The texture was good, like barbeque sauce, rather than a marinade, so it stuck to the meat. The next time I make this, which will be soon, I will double or triple the recipe, but NOT use quite as much black pepper. I changed two things out of necessity, I used light olive oil, and 1/2 t. ground ginger instead of fresh ginger root.

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WeezaG

Cooking Level: Expert

Home Town: Spring City, Pennsylvania, USA

Living In: Pottstown, Pennsylvania, USA

Reviewed: May 3, 2012

this was pretty good; spicy. thanks for the post adam!

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Reviewer:

njmom

Cooking Level: Intermediate

Home Town: Middletown, New Jersey, USA

Living In: Sayreville, New Jersey, USA

Reviewed: May 2, 2012

I spotted this recipe on the Buzz yesterday and decided to give it a try. I made the full recipe for just two skinless boneless chicken breast halves. I marinated the chicken in half and reserved the other half for basting. The amounts of the wine, peanut butter and corn syrup were so negligible, I was somewhat skeptical about the outcome. But it worked! We really enjoyed this and I would make it again! Thank you Adam Banfield!

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Reviewer:

bellepepper

Cooking Level: Expert

Home Town: Upper Arlington, Ohio, USA

Living In: Dublin, Ohio, USA

Reviewed: Mar. 19, 2012

Awesome. Can't say enough about this marinade. Used it for baby-back ribs and they were the best ever!!!!

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Carol

Reviewed: Mar. 5, 2012

Fantastic sauce! We used this on boneless center cut pork chops, which we then grilled. It was so flavorful. I didn't have worcestershire sauce, so I replaced it with fusion sauce (an asian mariande that smells of black licorice). Perfect!

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Corrine

Cooking Level: Intermediate

Home Town: Minneapolis, Minnesota, USA

Living In: Bonner Springs, Kansas, USA

Reviewed: Jul. 27, 2011

I was pretty skeptical about this one b/c it seems to have a lot going on, but I had some pork chops and wanted to do something low carb, so I decided to give this a try. I didn't have any corn syrup, so I just added a tiny bit of agave nectar, but kept the recipe the same other than that. I let marinate on my boneless chops for probably 3+ hrs, and we both loved them. Will try again on chicken.

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