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Sweet and Spicy Ginger Marinade

Author: Juli


  • 1 clove of garlic
  • 1 Thai chili
  • 1 piece of ginger ~ size of a female aka my thumb
  • juice of 1/2 lemon
  • 2 T olive oil
  • 1 T Worcestersauce
  • 1 T molasses


  • Preheat the oven and grill the chili until the skin forms bubbles, goes black and you can peel it off easily - set aside and let cool slightly. Depending on your tolerance of spice and the spicyness of the chili remove the seed. DON'T TOUCH YOUR EYES (I do it all the time)
  • In the meantime give the garlic, lemon juice and 1 T olive oil in a mortar or narrow mixing bowl and pestle or mix until you have a pale white and smooth mixture
  • Chop and add the ginger and 1 T olive oil and repeat
  • Now add the chili, Worcestersauce and molasses and blend again until everything is well combined and you have a smooth marinade.


For this recipe, as well as almost all my marinades I recommend to use a mortar or hand-held blender. If you follow this step by step instructions the marinade turns out much smoother and creamier and less chunky in my experience. If you don't care you can just thow everything in a food processor and blend until smooth. But it gets way creamier when you follow the above description.
To marinade the meat I always use a freezer bag. I pour all the marinade in a large bag, add the meat and let marinade at room temperature for 1 h or in the fridge up to 24 h.
This marinade goes along just perfect with this Mango Satay Sauce
This recipe is single-serving. It's for 1 large chicken or 1 medium turkey breasts!
Making this marinade with a mortar and pestle equals a medium arm workout. win-win ;-)