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


  • Combine all ingredients into a covered shallow dish (non-metal) or re-sealable plastic bag.
  • 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.
  • 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.
  • The meat is now ready to cook. Remove from the marinade and salt lightly before grilling, pan frying, or baking.
  • 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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