Adventures in Healthier Eating with 2 Kids and a Picky Husband

Zesty Asian Inspired Marinade

Posted by 6 years ago 11 Comments

It’s been 2 years since I grilled. TWO YEARS.

When we moved in 2009 we couldn’t take our outdoor grill with us and it’s taken us this long to get up and running with a new one.

Sad, I know.

But enough of living in the past!

This simple, tasty Asian inspired marinade is brought to you by my new summer cooking companion…

Zesty Asian Inspired Marinade - the grill

Ohh yeah. SO psyched to be grilling again!

The boys wanted to BBQ chicken legs but I was craving something more fun to break the old girl in. So I whipped us this zesty marinade and defrosted some chicken tenderloins. It was fantastic!

Zesty Asian Inspired Marinade - the finished chicken

Zesty Asian Inspired MarinadeZesty is about the only word I can think of to describe it. You’d think it would be too spicy with all the red pepper flakes but the honey balanced the heat out. It had a lot of flavor without being too hot. At least for me. I’ll totally be making this again. I’m even considering it for some pork chops tomorrow!

Here’s what I did…

  • 2 tbsp low sodium soy sauce
  • 2 tbsp honey (42g)
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1 tsp ground ginger
  • 1/2 tsp red pepper flakes

Mix all ingredients together..

Zesty Asian Inspired Marinade - the marinade

Let sit for a few minutes allowing the flavors to merge a bit. Then use on your favorite meat.

I used 12 oz of boneless chicken tenderloins but you will easily have enough marinade for a pound.

Zesty Asian Inspired Marinade - in the bag

Save a some of the marinade to glaze on the chicken while cooking.

Zesty Asian Inspired Marinade - on the grill

I served with some grilled zucchini and potatoes. It was a perfect summer meal!

Zesty Asian Inspired Marinade - finished meal

Oh! and since I’m a day late you get to see what I did with the leftovers…

Zesty Asian Inspired Marinade - finished meal

A wrap! :)

See other recipes using: chicken, ground ginger, honey, soy sauce

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There are 11 comments so far. Join in on the conversation.

    Nicole P

    May 31, 2011

    Yumm! I bet it smelled phenomenal!


    May 31, 2011

    You could make it more caribean if you omit the soy and add orange or pineapple juice. Oh yum!

    The Mrs @ Success Along the Weigh

    May 31, 2011

    Oh man, that made me drool! Those are awesome flavors when mixed together and on chicken...divine!


    June 1, 2011

    I just did something verrry similar. So yummy! I am all about the grill this year, glad you finally have one up and running!


    June 1, 2011

    Roni, How do you grill the potatoes in the picture? Do you add the marinade to them? What type are they? They look colorful! Thanks for all that you do you are a true inspiration! Kathleen :)


    June 2, 2011

    Looks delicious!

    Amy @ A Little Nosh

    June 2, 2011

    I never think to buy just tenderloins. I should do that!


    June 3, 2011

    I have all those ingredients in my kitchen. I am so making it for the chicken I have in the freezer! I don't have a grill but I'm sure the grill pan works just fine! On and I'm putting the veggies on there too! Thank you!

    Donna Y

    June 5, 2011

    Yum, thanks for sharing! Doubled the recipe for about 2.5 lbs of chicken tenderloins. Made a "salsa" out of chopped mangoes and grilled onions/pineapple/bell pepper and served over a bed of brown rice. Fantastic! A thumbs up from the 3-year-old and 21-month-old, too.


    June 13, 2011

    I just made the marinade, only things different are I used Penzey's Onion Granulated Toasted instead of regular onion powder (deeper onion flavor) and toasted some sesame seeds and threw them in. I just want to sit and drink the marinade. Forget putting it on chicken and sharing with my family....sigh.


    July 15, 2011

    I took Valerie's idea and used a samll can of orange/pineapple juice instead of the soy sauce. I didn't have oniion powder so I used toasted granulated onion (like Jami did) and it turned out fantastic. I just made it again for some tenderloins I bought and froze them with the marinade in the bag. Oh, using the can makes almost 5x the original recipe, but I used quite a few pounded chix breast and kept some out for basting.