Garlic Ginger Paleo Marinade

This simple Garlic Ginger Paleo Marinade is packed with flavor and will quickly become a go-to favorite in your recipe repertoire. Each week I marinate several cuts of meat in this marinade overnight, and then cook them up on the grill or the stove top the next day. I also love using this marinade as a stir-fry sauce, and it tastes great when sauteed up with veggies as well!

Looking for even more Paleo marinade and sauce recipes? Check out our PaleoPlan recipe center for hundreds of more FREE Paleo recipes.

Note: The nutrition information for this recipe is based on 1 pound boneless, skinless chicken breasts in marinade.

Garlic Ginger Paleo Marinade Recipe-sm3
Overall Rating
Your RatingYou must log in

Get started right now with our FREE Paleo Starter Kit:

Inside, you’ll discover...
  • 25 Delicious Paleo “Starter” Recipes
  • Our complete “Paleo Food Swaps” guide
  • A complete starter shopping list
  • Tons more free resources

Garlic Ginger Paleo Marinade

Servings 4

Total Time: 5 minutes

Cook Time: 5 minutes

Nutrition Information

calories 204

carbohydrate 6g

protein 13g

fat 12g

Ingredients

  • 1 cup(s) coconut aminos
  • 1 cup(s) wine, white
  • 1 tablespoon(s) sesame oil, toasted
  • 2 tablespoon(s) ginger, fresh sliced, about 2 inches for 4 servings
  • 2 medium garlic clove(s) peeled and sliced

Instructions

  1. Combine all ingredients into a covered shallow dish (non-metal) or re-sealable plastic bag.
  2. Place meat of choice in marinade. Make sure that the marinade surrounds most of the meat. If it is too large, slice the meat into smaller sections first.
  3. Cover and refrigerate 2 to 24 hours, turning the meat (or "squishing" the bag) several times to make sure the marinade covers the meat completely.
  4. The meat is now ready to cook. Remove from the marinade and salt lightly before grilling, pan frying, or baking.
  5. Discard leftover marinade, or remove ginger and garlic slices and bring it to a boil (uncovered) for 5 to 10 minutes to reduce into a thicker sauce for drizzling over cooked meat.

Comments

    1. Tambria, try using white wine vinegar, white grape juice with a tablespoon or white vinegar or chicken/vegetable stock with a tablespoon of vinegar. Let us know what you try and how you liked it.

Leave a Reply