This marinade pairs beautifully with chicken, pork or beef. You can also marinate the vegetables in this same marinade – except in a different baggie than the meat of course:)
It is a bit sweet, a bit savory – giving it a little bit of sassy – making it absolutely delicious.
Savory Honey Marinade
Savory Honey Marinade
1/4 cup vegetable oil
1/3 cup honey
1/3 cup soy sauce
1/2 tsp. Montreal Chicken Seasoning
1 tsp. fresh grated ginger root
1 Tbl. chopped garlic
Approx 3 lbs. of chicken or beef steak (For the steak ask your butcher for a very tender cooking piece of meat. It’s better to have a smaller piece and more chicken or veggies for a melt-in-your-mouth succulent piece of this heavenly marinated steak, than a bunch that is tough and chewy.)
Purchase the size you need at the store.
You can break off the desired amount you want to buy; you do not need to take the entire thing, just a small amount if that’s all you want to buy.
Peel the ginger root with a vegetable peeler or a knife.Grate on small holes of grater.
In a medium bowl, whisk together the Honey Marinade ingredients until well combined.Place meat in zip lock baggie
Pour enough marinade to cover the meat.
Put in the refrigerator for 1-24 hours; flip over every so often to distribute the flavors evenly.
Do not leave more than 24 hours, otherwise the meat fibers begin to break down.If making kabobs, soak the wooden skewers for 30-60 minutes.
Thread the meat and vegetables onto the skewers.Grill meat until it is done; use a digital thermometer for best results.*Safety Tips for handling chicken:
- Keep meat cold
- After handling or cutting chicken, clean hands, utensils and area thoroughly with a very good antibacterial cleaner such as a vinegar and water or a clorox and water solution. Use the cleaner on counter, sink and other surfaces also.
- After turning the chicken on the grill, when the chicken is almost cooked through, use clean tongs to turn the meat so as not to contaminate the now cooked meat with any residue from the raw meat.
- Discard any marinade that the raw chicken soaked in. Do NOT use or taste marinade or anything that has been exposed to raw chicken.
- Cook chicken thoroughly using a digital thermometer.
CLICK HERE FOR A BALSAMIC GLAZE MARINADE
CLICK HERE FOR A HURRY-UP MARINADE
Carrie’s recipe, Copyright Carrie Groneman, A Mother’s Shadow, 2014
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