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Easy Asian marinade recipe


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  • Dish type
  • Side dish
  • Sauce
  • Marinades

This is great for fish and chicken.

Angelyn Semenza

29 people made this

IngredientsServes: 6

  • 5 tablespoons soy sauce
  • 150ml (5 fl oz) white wine
  • 1 tablespoon sesame oil
  • 1 clove garlic, minced
  • 1 knob root ginger, minced
  • handful chopped fresh coriander

MethodPrep:10min ›Ready in:10min

  1. In a shallow dish, mix together soy sauce, wine, sesame oil, garlic, ginger and coriander. Marinate fish or chicken for 30 minutes or more before grilling or barbecuing.

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Reviews & ratingsAverage global rating:(31)

Reviews in English (28)

by NJSS2000

Excellent marinade. It was great on chicken. I only used a small amount of cilantro since it is not one of my favorites. This is a do again recipe.-08 Oct 2004

by Nicole

My husband discovered this recipe and it turned out really great on boneless, skinless chicken breasts. I used white cooking wine so it was a bit salty and used 1 tablespoon dried cilantro. A keeper!-20 Jul 2003

by MUSHROOMMAMA

Used this marinade (minus the cilantro) on a pork loin roast which I then cooked on a BBQ rotisserie. It was so tender you didn't need a knife! A real keeper recipe. Thanks Angelyn.-19 Jun 2003

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Baked Salmon with Ginger Soy Marinade

If you’ve never tried marinating salmon prior to cooking it, you’re in for a brilliant surprise. Our motto is cook smarter, not harder…and this baked salmon recipe is crazy smart.

  • This salmon recipe uses only 9 ingredients, which puts it in the category of 10 ingredients or less.
  • Because it’s an oven baked salmon, there’s no messing around with a greasy grill or frying pan, which also means less mess in general. All you need is a sheet pan.
  • This salmon recipe makes smart use of marinating – preferably overnight – so all you have to do the next day is take it out of the fridge and put it in the oven for 15 minutes.
  • Just restating the above, this salmon only needs 15 minutes of cook time.
  • Most importantly, this may be the most flavorful salmon recipe you’ve ever tasted.


I got a great deal on wild Coho Salmon recently, so I thought I’d share my easy go to Asian marinade for grilled salmon. It is a super simple marinade of just 3 ingredients, but it does the job wonderfully. Sometimes simple really is the best way to go.

I served the Grilled Asian Salmon over a bed of roasted riced cauliflower, sprinkled on some sliced scallions and added a few dabs of sriracha. A splash of soy, ponzu sauce, or lemon really would be sufficient though. I have been making slightly varied versions of this salmon for years and it never disappoints. The salmon would serve equally well with brown rice or a couple sides of vegetables.


16 Super Delicious (and Easy) Asian Food Recipes

Kimchi fried rice, chana masala, satay chicken recipes and so much more.

In these trying times of pandemic-related violence, many Asian people are drawing strength from their vibrant cultures, especially their culinary traditions. From cooking signature foods like Korean barbecue and Chinese hot pot, both of which have origins that date back for centuries, to watching Asian chefs compete on Top Chef, to seeing successful Asian restaurateurs expand their reach, Asian people have found pride in their food for ages and will continue to do so.

Asian cuisine, both traditional and fusion, is so diverse and all so yummy. Many people frequent Asian-owned restaurants (and we encourage you to continue to do so!) , but cooking your favorite Asian foods at home is easy and can be a fun experience for you and the whole family. Asian cuisines use simple cooking methods and familiar ingredients like chicken, pork, ground turkey and rice. There are also healthy tofu recipes that vegetarians can enjoy. Best of all, these simple Asian recipes can even take as little as 30 minutes or less to make.

Because Asian food is endlessly rich and diverse, consider this a beginner&rsquos guide that will ease you into cooking authentic Asian cuisine. A note about the Asian ingredients you&rsquoll see in these recipes: You can find them at your local Asian grocery store or in the Asian aisle of your usual food shopping location. You can also easily buy ingredients online and have them shipped to you. With these cooking tips, you can try easy Asian recipes that include cuisines from Korea, China, Japan, Thailand, Vietnam, the Philippines, India and more. These recipes will show you that Asian food is much more than just rice, noodles and stir-fry. Come and celebrate Asian culture with culinary appreciation.


Easy Recipe: Yummy Chicken Grill Marinade

Chicken Grill Marinade. Grilling Just Got Easier With Our Line Of Marinades. You have such a variety of seasonings in this marinade.

Grilled Chicken with Caribbean Marinade - Andie Mitchell (Phillip Wilkins) Transfer grilled chicken marinade into a large baking dish or gallon-size bag and then add chicken. Chicken cooked with this marinade is also tender and tasty enough to enjoy on its own, a rarity for many chicken recipes. Grilling Just Got Easier With Our Line Of Marinades.

It only requires a handful of ingredients — and the pink peppercorns add a nice, spicy kick.

Terri says, "It seriously doesn't get any easier than this!

Amazing Grilled Chicken Marinade | Plain Chicken®

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Easy Marinated Grilled Chicken (30 Minutes!) | Minimalist Baker Recipes

Sweet-and-Sour Marinade Pineapple juice, rice vinegar, brown sugar, and soy sauce is all it takes to create the sweet-and-sour chicken of your takeout dreams. Transfer grilled chicken marinade into a large baking dish or gallon-size bag and then add chicken. This Grilled Chicken Marinade Recipe is made with extra virgin olive oil, freshly squeezed lemon juice, balsamic vinegar, soy sauce, brown sugar, Worcestershire sauce, garlic, salt, and pepper.

Get Free Recipes With TopRecipeFinder App. Lime in the marinade provides a zesty boost, while cilantro adds a fragrant note to this Coriander / Cilantro Lime Chicken grilled on the stove or a barbecue. Marinate the fully thawed chicken breasts.

Lime juice and honey combine with vegetable oil and spices -- chili powder, garlic powder, paprika, and black pepper. Marinate the fully thawed chicken breasts. Remove the chicken from the marinade and discard the marinade.

Transfer grilled chicken marinade into a large baking dish or gallon-size bag and then add chicken. Remove a half a cup of marinade and reserve for basting the chicken later. Get the recipe: Sweet-and-Sour Marinade The flavors of the Mediterranean—olive oil, lemon juice, and oregano—are used in the marinade to make this Mediterranean chicken salad recipe.

Remove the chicken from the marinade and discard the marinade. A clean and easy way to marinate the chicken is to place it in a large plastic zip top bag, add your marinade and make sure your entire chicken breast is covered. To Cook on the Stove Top: Place chicken breasts in a greased skillet on medium-high heat.

A clean and easy way to marinate the chicken is to place it in a large plastic zip top bag, add your marinade and make sure your entire chicken breast is covered. A few hours in the refrigerator, and the chicken is perfect for grilling. "There is something special about what yogurt does to chicken in its smoky, sizzling time over charcoal," says Chef John. Get Free Recipes With TopRecipeFinder App.

Preheat the grill to high heat and oil the grates. We had an absolutely wonderful trip to Birmingham this past week to visit. It's savory, tangy, slightly sweet, with layers of complex flavor due to a few key seasonings.

We had an absolutely wonderful trip to Birmingham this past week to visit. The BEST EVER Grilled Chicken Marinade makes the most tender and juicy grilled chicken. To Cook on the Stove Top: Place chicken breasts in a greased skillet on medium-high heat.

Sweet-and-Sour Marinade Pineapple juice, rice vinegar, brown sugar, and soy sauce is all it takes to create the sweet-and-sour chicken of your takeout dreams. When you grill chicken, it's the marinade and the flames that really deliver the flavor. Toasted pita bread is a nice side.

A few hours in the refrigerator, and the chicken is perfect for grilling. "There is something special about what yogurt does to chicken in its smoky, sizzling time over charcoal," says Chef John. Transfer grilled chicken marinade into a large baking dish or gallon-size bag and then add chicken. Sweet-and-Sour Marinade Pineapple juice, rice vinegar, brown sugar, and soy sauce is all it takes to create the sweet-and-sour chicken of your takeout dreams.


How do you make Asian Steak Marinade?

In a bowl, combine all the ingredients and mix well. That&rsquos it!

To use as a marinade, put this in a zip lock bag along with the meat. Seal the bag by squeezing out the air. Make sure that the meat is coated well, then, refrigerate.

Marinate the meat for how long you want it. Then, you can take out the meat and grill!

How long should you marinate the steak?

The marinating time greatly depends on the cut of meat that you are going to cook. For tender cuts like tenderloin, rib-eye, and porterhouse, 15 to 20 minutes will do. More than that, the meat may degrade because of the acid content.

Meanwhile, for tougher cuts like flank steak, round, or skirt, you can tenderize the meat by marinating longer, say from 6 hours to overnight.

How to choose the best steak cut?

Want a pro tip? Ask your local butcher! They know which ones make for the best steaks! But say that he&rsquos out of town and you need a quick guide, then, refer to this section for recommendations.

  • Good marbling: Having some fat is good since they dry out a lot slower than lean ones. But too much can be bad for your health, too, so trim the excess ones if present.
  • Fresh: As a rule of thumb, get only the fresh ones that have nice color! The meat must be dry, too, not slimy or dripping wet.
  • Thick: It is best to get thicker ones if you want rare to medium-rare steaks because the inside will cook slower while the outside is being charred.
  • Tenderness: If you want flavorful and tender cuts, go for tenderloin or rib-eye. But these are more expensive than the tougher cuts like flank or skirt for which this marinade will work the best!

How to grill a steak?

Just keep in mind these pointers:

  1. The grill must be scorching hot when you put in the beef. This will give the surface a nice char, sealing in the flavors.
  2. Once you put the meat on the hot grill, keep an eye on it as some cuts may dry out faster than others.
  3. The doneness depends on your preference. If you want it rare, then, grill for about 2 minutes per side. Add two minutes more per side if you want it medium and add yet another couple of minutes if you want it well-done.

How to store Asian Steak Marinade:

You can keep a huge batch of the marinade and refrigerate it for up to two weeks.


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After a long day, dinner still needs to be made. That is why I LOVE recipes that are simple and don’t take a ton of time, and this Easy Asian-Style Chicken Breasts recipe definitely fits the bill.

And yes!! if you haven’t figured out by now—I’ll say it out loud…We make a ton of chicken in this house.

Having said that, let me introduce you to the newest member of my favorite recipes group: Easy Asian-Style Chicken Breasts.

This Easy Asian-Style Chicken is slightly spicy, sweet, tangy, and completely delicious. It’s so easy to make, the flavor is big, and it looks pretty and fancy! You might even have most of all of the ingredients right at your fingertips.

How to make Easy Asian-Style Chicken

What do you need to make Asian sauce

These are the basic Pantry Essentials you will need to make Asian sauces:

  • Soy Sauce
  • Rice Vinegar
  • Cayenne pepper, white pepper, red pepper flakes or sriracha, for spiciness.
  • Brown sugar or honey, for sweetness.

Now, depending on how you combine the base ingredients you can make different types of Asian sauces! These are my fave:

  • Citrus: This is the sauce I used for this recipe. I added orange and pineapple juice.

What to serve Asian-Style Chicken with?

This time I served it with Uncle Ben’s® Ready Rice®Whole Grain Medley™ Brown & Wild. You can also serve it with plain rice, Asian noodles, steamed veggies, or quinoa.


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This honey sriracha chicken fits the perfect bill. It&rsquos sticky sweet, spicy, salty, with a tint of sour. The chicken is extremely moist, juicy, delicious, bursting with bold flavors and absolutely addictive.

I found myself scraping off the sticky sauce on my skillet after I finished all the chicken. Just look at the pictures, you can&rsquot blame me for doing that!

The best thing of all is the simplicity of the recipe. It takes 6 ingredients, nothing out of the ordinary. Chicken, honey, Sriracha, vinegar, garlic, and salt, which you already have in your fridge or pantry.

For the chicken, you can use chicken breast, thighs, drumsticks or wings. Make it for dinner tonight!


I love cooking with skirt steaks – they love being grilled hot and fast, which means you don’t have to wait very long before they’re cooked and you’re enjoying them. Any thinner steak can also be used for this recipe – flank, bavette (aka flap) or hanger would all perform with the same great results.

Admittedly, this is a bastardized recipe as there is arguably no one single “Asian” cuisine. Japanese food is vastly different from Vietnamese, which differs from Korean, which has is a world apart from Malaysian. And heck, there’s not even one single “Chinese” food, but rather a host of sub-styles like Cantonese, Sichuan and Hunan (and SO many more). But this marinade borrows flavors that are commonly found in many varied Asian food styles – Soy from China, rice wine vinegar from Japan and Sriracha from Thailand. It may not be authentic, but dammit it tastes good.

Speaking of things that taste good: you don’t HAVE to make the crispy rice but you’d be kind of silly not to. The texture of the crisped grains along with the richer nutty flavor that develops are irresistible. Seriously. Consider making extra because someone is bound to ask for seconds. It’s as simple as taking pre-cooked rice and leaving it undisturbed in an oil coated skillet for about ten minutes. Pro tip – it’s also phenomenal for breakfast with a sunny side up fried egg and a scattering of fried shallots.

It can be difficult to cook a steak this thin to medium rare, and that’s why it’s imperative to ensure your grill is nice and hot. I mean hot. Like, 500f plus hot. This will allow you to execute a fierce sear and develop a crust, while still leaving the skirt pink in the middle.

Asian Marinated Grilled Skirt Steak

Ingredients

  • 2 lb skirt steak
  • For the Marinade:
  • 1/2 cup soy sauce
  • 1/4 cup rice wine vinegar
  • 1 teaspoon sesame oil
  • 2 tablespoons vegetable or canola oil
  • 2 garlic cloves, minced
  • 1/4 cup honey
  • 2 tablespoons sriracha
  • 2 tablespoons lime juice
  • For the crispy rice:
  • 2-3 cups cooked white rice
  • 2 tablespoons vegetable oil
  • For the garnish:
  • 2 teaspoon sesame seeds
  • 1/3 cup chopped scallions

Instructions

  1. Make the marinade by combining soy, rice vinegar, sesame oil, vegetable oil, garlic, honey, sriracha and lime juice. Whisk to incorporate and dissolve the honey.
  2. Place the skirt steaks in a large sealable bag or non-reactive bowl. Add the marinade, and cover or seal the bag. Place into the fridge to marinade 1-3 hours. If using a bag, flip occasionally to make sure the meat is marinated evenly.
  3. While the meat is marinating, prepare the rice. IN a large skillet, heat the vegetable oil over medium heat for 1-2 minutes. Add the cooked rice in and spread to form a single layer. Lower the heat slightly and cook for 10 minutes until the bottom layer has turned a deep golden color. Remove from heat. Break up crispy rice to serve.
  4. Heat a grill for high heat grilling. Remove the steak from the marinade, and place over the hottest part of the grill. Flip every 3-4 minutes until the internal temperature reaches 135f. It should take about 10-13 minutes.
  5. Remove to a board, cover loosely with foil and allow steak to rest 5-7 minutes. Cut slices against the grain, then place over crispy rice and garnish with sesame seeds and scallions. Serve immediately.

By Jess Pryles

Jess Pryles is a full fledged Hardcore Carnivore. She's a live fire cook, author, meat specialist and Meat Science grad student. She's also a respected authority on Texas style barbecue. Australian born and raised, she now lives in Texas.


Recipe: Korean BBQ Marinade

Being the primary cook in my household, I was shocked to realize recently that I had no idea how to make one of my favorite marinades. My partner always handles the grilling of galbi (Korean short ribs) plus tofu or tempeh for me, but it seemed silly not to know what went into the sauce for this deeply flavored, salty and sweet Korean-style barbecue. Fortunately, it’s pretty simple and now that I know, I can share it with you, too.

Gregory tells me that he learned how to make galbi, or kalbi, marinade by watching his mom, although it’s never exactly the same twice. I had to analyze his process with eagle eyes as he threw in a little of this and a little of that, never picking up a measuring spoon or cup. I finally came up with the proportions in the recipe below it met with his approval but he says you should always taste and adjust to your liking (good advice for most recipes, really!).

Alongside the customary soy sauce, sesame oil, garlic, and ginger, he might sweeten it with brown sugar, white sugar, honey, soda (some people swear by 7-Up others prefer Coke), and/or Asian pear juice, which tenderizes the meat. The marinade can be used on beef short ribs, tofu, tempeh, or even vegetables. Once on the grill, the sauce caramelizes and provides an irresistible smoky, savory, sweet flavor.


Honey Garlic Asian Chicken Kabobs

No, wait. The two best things about summer. 1. Super sticky, saucy Asian chicken kabobs. And 2. Ice cold beer.

That’s basically what we’ve been doing in this summer heat, which beats those parka-glove-beanie-Chiberia days by a mile.

No, we don’t miss those days at all.

Instead, I’m on marinade duty all summer – letting the chicken soak up all that saucy goodness – oyster sauce, ketchup, honey, chili garlic sauce, Dijon, garlic and ginger. For added heat, feel free to add additional chili garlic sauce or Sriracha.

Once it’s been swimming in all this glory, Ben fires up the grill to let these get beautifully smoky and charred.

Serve with ice cold beer for a complete meal.