Garlic Ginger Paleo Marinade

Garlic Ginger Paleo Marinade Recipe-sm3

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

Recipe makes 4 servings.
Approximate Prep Time: 5 minutes
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Votes: 4
Rating: 4.75
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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
2 medium garlic clove(s), 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.


  1. Tambria

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

    • 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.

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