Garlic Ginger Paleo Marinade

Garlic Ginger Paleo Marinade Recipe-sm3

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.

Recipe makes 4 servings.
Approximate Cook Time: 5 minutes
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 5
Rating: 4.8
Login or Sign Up to rate this recipe.

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.


2 Comments

  1. Tambria

    I was wondering what a good substitute for the white wine would be?
    Thank you!
    Tambria

    • Karen

      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 Comment

Garlic Ginger Paleo Marinade

Number of servings 4
Approximate cooking time: 5 minutes

Nutritional information provided to Paleo Plan
members only. Login to see them, or sign up.

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.
*/