Beef or Chicken Marinade

    4 hours

    This marinade can be used with any type of beef or chicken. If you want it spicy, mix in crushed chillies.

    334 people made this

    Serves: 12 

    • 4 tablespoons (60ml) soya sauce
    • 3 tablespoons (45ml) honey
    • 2 tablespoons (30ml) white wine vinegar
    • 2 cloves garlic, crushed
    • 1 tablespoon finely grated ginger
    • 200 ml (3/4 cup) olive oil
    • 2 spring onions, chopped
    • 1 teaspoon coarsely ground black pepper

    Prep:10min  ›  Extra time:3hr50min  ›  Ready in:4hr 

    1. In a large bowl, combine all ingredients. Place desired meat in marinade. Marinate in the refrigerator at least 4 hours before barbecuing or grilling.

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    Reviews in English (279)


    Amazing! This recipe was recommended to me by my friend and I tried making this last night followed exactly what was written and it work out just what I expected. The taste was absolutely delicious that my family loved. I made it together with “Crispy Butter Chicken” and “Roasted John Dory with vegetables” that I’ve got from and those sites were really great for having such wonderful recipes!  -  22 Jan 2012


    Delicious! I used this on chicken, but can't wait to try it on beef. I used olive oil instead of veg. oil and low sodium soy sauce. I also opted for minced garlic from the jar vs. garlic powder. I pounded the chicken down to tenderize and to thin them out a bit before marinating them all day. They soaked up most of the marinade. I think using honey actually made the green onions stick better and I had no trouble with anything burning on the grill. If you like this marinade, you'll love Unbelievable Chicken from this site. UPDATE: I marinated sirloin steak with this marinade for 6 hours with the same modifications and it came out great. This does work on beef or chicken!  -  31 Mar 2009  (Review from Allrecipes US | Canada)


    Wow....this is some fantastic stuff!!! MY hubby, the "cook," was ready to call people and brag on me for creating this wonderful chicken. I used about 8 tenders, and I had to adjust the recipe slightly. I used cider vinegar instead of white, 1 1/2 tbs. of minced onion instead of green onion, 3 tbs. of brown sugar instead of the honey, and I didn't use the ginger. Also, I only marinated for about 2 hrs. Let me tell you....this was sooooo yummy! I broiled in the oven and flipped them every few minutes at first, and then as they started to really caramelize I flipped every 1 1/2 minutes....about 9 minutes total. Moist and flavorful!!! Not at all salty...but, I suspect if you marinated for a long time...maybe that's when the soy would become overpowering. We can't say enough about this is chicken legs!  -  30 Mar 2007  (Review from Allrecipes US | Canada)