Ginger Molasses Marinade for Chicken or Pork (Or Even Tofu)
"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."
photo by Boomette
- Ready In:
- 5mins
- Ingredients:
- 5
- Serves:
-
4
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)
directions
- 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.
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Reviews
-
Excellent! Perfect for OMAC. To give it a bit of a kick, I did add about 1/4 tsp Samal Oelek. I didn't have any low sodium soy sauce, so I cut it down by adding a bit water to the 1/2 cup and this worked out very well. My family raved about these! I would make them again. -
This was a great new change from my normal tofu marinade. My daughter loved the flavor as well. I only used a Tbsp. of molasses and added a little garlic and onion powder to it, but the idea of using molasses is genius! It really added a nice flavor, a good variation from typical honey in marinades. Thank you for the new taste :) Great experience! -
Fantastic!!! I never would have thought of putting molasses on chicken, but I was looking for new OAMC recipes, and decided to try this one. I'm really glad I did! The chicken was VERY dark, and VERY flavorful. DH liked it too. :) Thanks!
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I put 1 pinch of red pepper flakes. It was not too spicy. Except that my BF's first bite was very spicy (he told me). And he thinks he got the pinch in his bite loll It was delicious, a bit sweet. I like it that way. It was pork tenderloins that we sliced first. Then it went in the marinade. Thanks Toni :)
RECIPE SUBMITTED BY
<p>I come from a long line of wonderful cooks and doing my best to hold up that tradition. My great-grandparents owned a coffee shop; my Nana was also a great cook and started the tradition of baking around the holidays, both cookies and fruitcakes. After she died, now a decade ago, our family decided to continue in her honor. The picture above is my mother's (Chef Hot Pans) dining room table just before we packed up our Christmas cookie trays. More that 20 kinds of cookies, many of which are from 'Zaar recipes. <br /> <br />I myself am an amateur cook with a penchant for ethnic foods and spice. Currently reforming my menu in favor of healthy dishes lower in fat with lots of grains and vegetables. My favorite cuisines are Mexican, Southwestern and North African. <br /> <br /> <br />Some of my favorite public cookbooks include:</p>
<li>ladypit's <a href=http://www.recipezaar.com/mycookbook/book/33588> WW Core Recipes I Have Tried </a> </li>
<p> </p>
<li>shirl(j)831's <a href=http://www.recipezaar.com/mycookbook/book/34888> Can this really be lowfat??? </a> </li>
<p> </p>
<li>julesong's <a href=http://www.recipezaar.com/mycookbook/book/30566> Cooking Light Recipes </a> </li>
<p> </p>
<li>mariposa13's <a href=http://www.recipezaar.com/mycookbook/book/44690> WW & Lowfat Recipes </a> </li>
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