Photo: Marcus Nilsson; Styling: Deborah Williams

How to Make It

Combine the ingredients in a large resealable plastic bag, a shallow bowl, or a baking dish.

Add 2 pounds of poultry, meat, seafood, or vegetables and refrigerate, covered, at least 20 minutes and up to overnight. (For fish and scallops, marinate for no more than 15 minutes or they may become mushy.)

Turn the food occasionally so all surfaces are exposed to the marinade.

Before cooking, remove the food from the container and shake off the excess liquid.

Cook on a lightly oiled grill to the desired doneness.

Tips: Although you can marinate food in almost any kind of container (but avoid reactive metals, like unlined aluminum and cast iron), it's best to use 1-gallon resealable plastic bags. They allow the liquid to surround the food completely, ensuring better absorption. Plus, cleanup is a cinch.

Toss a marinade once you’ve soaked raw meat in it. The mixture may be contaminated with bacteria.

Best With: London broil, pork tenderloin, pork chops, shrimp, salmon, bell peppers, eggplant, and mushrooms.

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Ratings & Reviews

lillieofthevaly's Review

April 21, 2009
I used this marinade with pork tenderloin- I didnt have the onions and it still turned out perfect. I used ginger that you can buy in a tube cause that is what I had on hand (in the herb section of the grocery store). It was super easy!