Paleo Plan

Garlic Ginger Paleo Marinade

Makes about 2 cups

Approximate prep time: 5 minutes

Nutrition information based on 1 pound boneless, skinless chicken breasts in marinade.


  • 1 cup coconut aminos
  • 1 cup white wine
  • 1 TB. toasted sesame oil
  • 2 inches fresh ginger root, sliced
  • 2 cloves garlic, peeled and sliced


  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.

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