Zippy-Zoo Marinade

My husband says this is 5 stars, I say 4. Since there is no 4.5, I’m rounding up to 5. This recipe is very simple and the ONLY change we made was using ginger paste. We used this on a 1.5 lb plain pork tenderloin- marinating in a zip lock bag and rotating occasionally. The flavor IS amazing! Any dryness, I blame the cook. Would make again! Thank you Adam!

wife rates it the best marinade she’s ever had in her 60+ years. Made it without alteration, although I eyeballed the measurements. The recipe is very forgiving of that

Marinated chicken and it was fabulous!

This was delicious. I added a little Schiracha for spice.

Delicious! It has a bit of a kick to it but not so much that it ruins it.

I made a few changes: used vindaloo curry paste and bone in chicken drumsticks. Loved the flavours. Rich and yummy. Next time I’ll use curry powder. Will absolutely make again.

we loved it— if you are not a black pepper fan – cut the black pepper in half— i had a pound and a half of chicken tenders- cut in half– so big chunks– i let them swim i a ziploc with the marinade a couple of hours– dumped it all in a huge skillet– cooked on medium-high -when the chicken was just done -about 10 minutes-i sat it aside on a saucer– added about a cup of water and reduced by half– dumped in a bag of frozen asian broccoli blend & a can of drained each- baby corn and sliced water chestnuts- and a handful of frozen green peas– when veggies were cooked-about 10 minutes- added the chicken back in- added a mixture of 1/2 cup water- 1 TBLS cornstarch- 2 TBLS teriyaki sauce-(not really needed)- i wanted to make sure i had sauce for the white rice that was the bed for this dish– so cooking and serving about a half an hour– great weeknite meal– cannot wait to try this on pork- thanks for a great recipe:-)

This marinade is a family favorite! With so many ingredients it takes some time to put together, so I multiply it and keep some in the fridge in a mason jar. It keeps for at least several weeks. I have made it by the recipe, and have also subbed coco aminos for the soy sauce, honey for the corn syrup, white wine vinegar for the wine, etc. Don’t compromise on the fresh ginger – It gives a zing you can’t get from the powder. I usually use less pepper than called for and it is very peppery, but we love it! Hands down the best marinade we’ve ever had. It’s best if you can marinade overnight. Makes grilled chicken so tender, even if it’s a little well-done.

With all the different flavors and the good reviews, I was hoping this was going to be great but it was just ok. I’m not sure if it was the corn syrup or what, but even though I had the grill on low it got pretty burnt. I let it marinate a full 24- hours and the ginger flavor overwhelmed the other flavors. I don’t think I’ll make it again.

Delicious. I recommend it. Used it for pork.

Marinated a pork tenderloin for about an hour. I didn’t have any chili powder so I used a dash cayenne pepper and a squirt of sriracha. Nice little kick without being over powering.

This was awesome! I made the recipe exactly as written. I used half of it to marinade 2 pork loin chops and used the other half as stir fry sauce on Chinese noodles with veggies. We all loved it. the pork chops were so juicy and flavourful. This is going to be a regular in our house!

Orange Rice PilafA great side dish for chicken, pork or fish.Prep: 5 min Total: 35 min Yield: Serves 3 to 4Ingredients1 cup Mahatma® or Carolina® White Rice2 tblsp unsalted butter1/4 cup onion, finely chopped or 1 tblsp dried onion flakeszest of 1 defer of 2 oranges plus enough chicken broth to make 1 3/4 cups liquid1/2 tsp salt1/4 cup slivered toasted almondsAdd all ingredients to the inner pot of your rice cooker, except toasted almonds. Close lid, press Steam/Cook and cook until liquid evaporates, about 20 minutes. Let stand for 10 minutes. Top with toasted almonds and serve immediately.

had the fam over to eat this and everyone loved it

I have used this recipe several times. It’s a favorite in my house! I have followed it exactly as well as made adjustments if I didn’t have certain ingredients. If I don’t have white wine, I used chicken broth. If I don’t have wine or chicken broth I just skipped that ingredient. I have used fresh garlic and onions at times too. We have used it on chicken and pork chops. It’s really great on both! When I have been short on time and the meat has only marinated for less than an hour, it turns out fine. Of course, the longer I’ve marinated it, the better it is! Definitely a keeper.

Marinated pork steaks for about 7 hours and then charcoal grilled them. Very, very good!! Will definitely make again.

Very good flavor, but the recipe isn’t written as a marinade. I had 5 thin chicken breasts and I doubled the recipe. It barely covered them. So you must either double or triple the recipe. This marinade is very sweet.

What a terrific marinade! I loved the thai-inspired flavors in this. Nice and thick, it coated my boneless pork chops beautifully after a 12 hour marinade. I made exactly as written with a small exception, I used honey in place of the corn syrup. Hubs grilled these to perfection, so moist and flavorful. Great recipe, and a definite do-over.

Really great marinade for grilled chicken! I served it on a salad. Very good.

This was REALLY good! It only makes about 1/2 cup of sauce, but I brushed it on a family pack of chicken legs and refrigerated them for about 3 hours. I then grilled them for our dinner. The texture was good, like barbeque sauce, rather than a marinade, so it stuck to the meat. The next time I make this, which will be soon, I will double or triple the recipe, but NOT use quite as much black pepper. I changed two things out of necessity, I used light olive oil, and 1/2 t. ground ginger instead of fresh ginger root.

I spotted this recipe on the Buzz yesterday and decided to give it a try. I made the full recipe for just two skinless boneless chicken breast halves. I marinated the chicken in half and reserved the other half for basting. The amounts of the wine, peanut butter and corn syrup were so negligible, I was somewhat skeptical about the outcome. But it worked! We really enjoyed this and I would make it again! Thank you Adam Banfield!