Ginger Molasses Marinade For Chicken Or Pork Or Even Tofu Recipes

ASIAN GINGER GRILL MARINADE

Asian Ginger Grill Marinade image

This delicious Asian marinade is delicious on anything grilled! Use as marinade up to 24 hours prior to cooking a grilled meat, or simply douse the meat just before grilling.

Provided by Don

Categories Side Dish Sauces and Condiments Recipes Marinade Recipes

Time 45m

Yield 6

Number Of Ingredients 9

Ingredients

⅓ cup soy sauce
¼ cup rice vinegar
2 tablespoons honey
2 tablespoons sesame oil
2 teaspoons minced garlic
1 tablespoon grated fresh ginger root
1 tablespoon chopped green onion or shallot
1 tablespoon raw sesame seeds
½ teaspoon ground pepper

Steps:

Whisk together soy sauce, rice vinegar, honey, sesame oil, garlic, ginger, green onion, sesame seeds, and pepper until the honey has dissolved.

Nutrition Facts : Calories 80.4 calories, Carbohydrate 7.9 g, Fat 5.3 g, Fiber 0.4 g, Protein 1.3 g, SaturatedFat 0.8 g, Sodium 802.7 mg, Sugar 6 g

GINGER MOLASSES MARINADE FOR CHICKEN OR PORK (OR EVEN TOFU)

Ginger Molasses Marinade for Chicken or Pork (Or Even Tofu) image

In my never ending quest to bring new flavors to the table I came upon this recipe in a decade old copy of Cooking Light. I have tried it with chicken but think it might work just as well with pork or even tofu. I've played with the balance of ingredients to suit my own tastes. The ginger gives a bit of heat to balance the sweetness of the molasses, but if you want more a dash of red pepper flakes would work.

Provided by justcallmetoni

Categories Soy/Tofu

Time 5m

Yield 4 serving(s)

Number Of Ingredients 5

Ingredients

1/4 cup dark molasses
1/2 cup low sodium soy sauce (not regular as the finished dish will be unpleasantly salty)
1 1/2 teaspoons ground ginger
1/4 teaspoon fresh ground pepper
1 pinch red pepper flakes (optional)

Steps:

Mix all of the marinade ingredients together. Combine with selected meat and marinade for 2 to 24 hours. This is enough marinade for 1 to 1 1/2 pounds of meat.
Remove meat from marinade, draining excess liquid.
Cook as desired. Grilling (indoor or outdoor) or broiling suggested.

Nutrition Facts : Calories 80.6, Fat 0.1, Sodium 1070.4, Carbohydrate 19, Fiber 0.4, Sugar 12.2, Protein 1.7

MOLASSES BAKED CHICKEN

Molasses Baked Chicken image

A molasses, vinegar, and mustard sauce adds a nice flavor to baked chicken.

Provided by Jane Baier Warren

Categories Meat and Poultry Recipes Chicken Whole Chicken Recipes

Time 55m

Yield 6

Number Of Ingredients 7

Ingredients

1 (3 pound) whole chicken, cut into pieces
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon ground cinnamon
2 tablespoons molasses
2 tablespoons cider vinegar
2 tablespoons Dijon mustard

Steps:

Preheat oven to 400 degrees F (200 degrees C). Lightly grease a large baking dish.
Season the chicken with salt, pepper, and cinnamon. Arrange in the prepared baking dish.
In a bowl, mix the molasses, vinegar, and mustard.
Bake chicken 20 minutes in the preheated oven. Coat chicken with the molasses mixture. Continue baking 20 minutes, or until chicken juices run clear.

Nutrition Facts : Calories 312.2 calories, Carbohydrate 6.6 g, Cholesterol 97 mg, Fat 17.1 g, Fiber 0.3 g, Protein 30.7 g, SaturatedFat 4.8 g, Sodium 608.7 mg, Sugar 3.7 g

GRILLED PORK KEBABS WITH GINGER MOLASSES BARBECUE SAUCE

Grilled Pork Kebabs with Ginger Molasses Barbecue Sauce image

Categories Ginger Quick & Easy Backyard BBQ Vinegar Pork Tenderloin Hot Pepper Spring Summer Grill Molasses Gourmet

Number Of Ingredients 14

Ingredients

For barbecue sauce
6 tablespoons cider vinegar
2 tablespoons sugar
2 tablespoons ketchup
1 1/2 tablespoons molasses (regular or robust; not blackstrap)
1 tablespoon minced garlic
1 tablespoon minced fresh serrano or other small hot green chile (1 or 2), including seeds
1/2 tablespoon minced peeled fresh ginger
1/2 teaspoon salt
For pork
1 (1-lb) pork tenderloin, trimmed
1/4 teaspoon salt
Special Equipment
about 30 (8-inch) wooden skewers, soaked in water for 30 minutes

Steps:

Make barbecue sauce:
Stir together all sauce ingredients in a 1- to 1 1/2-quart heavy saucepan and briskly simmer, uncovered, stirring occasionally, until thickened and reduced to about 1/2 cup, about 3 minutes. Transfer sauce to a medium bowl and cool to room temperature.
Prepare and grill pork kebabs:
Put tenderloin on a cutting board. Starting about 5 inches from narrow end of tenderloin and holding a large sharp knife at a 30-degree angle to cutting board, cut a thin slice (1/8 to 1/4 inch thick) from tenderloin, slicing diagonally toward narrow end and cutting through to cutting board. Continue to cut thin slices from tenderloin following same diagonal, starting each consecutive slice closer to wide end. (You will have about 12 slices. Cut any slices more than 2 inches wide in half lengthwise.)
Thread 2 skewers, 1 at a time and 1/2 to 1 inch apart, lengthwise through each slice of pork and transfer to a tray lined with plastic wrap.
If using a charcoal grill, open vents on bottom of grill, then light charcoal. Charcoal fire is hot when you can hold your hand 5 inches above rack for 1 to 2 seconds. If using a gas grill, preheat burners on high, covered, 10 minutes.
Sprinkle pork slices with salt and brush both sides with barbecue sauce, then grill on oiled grill rack, uncovered, turning over once, until just cooked through, 2 to 3 minutes total. Discard any leftover sauce.

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