Grill! Grill! Grill! Ginger Soy Marinade

by Marjan

Yes! That is what summer is all about! Triple digit heat wave here in Southern California has me in the pool most days; therefore, who has time to cook? I am grilling good food, serving sweet refreshing drinks, and inviting neighbors over because I'm constantly asked by them: "Hey Marjan, what are your grilling today?" I will shamelessly admit, I'm the one my neighbors can rightfully complain about disturbing the entire peaceful joint! So how do I remedy my disturbance to stay on their good side? Invite them over of course!

With food that looks this good and tastes even better, why not Grill! Grill! Grill?
I make summer grilling easy with no more than 3-4 items served, prepared marinades, and always use charcoal! I know it is not necessarily healthy using charcoal, however, summer can only really be celebrated for a short three months out of the year and I always serve a hearty green salad to alkaline and make my mind feel a little better about my choices. Of course, you can use a gas grill which is also more convenient and healthier.
Garlic, ginger, scallion, soy, lime and honey blended marinade can be prepared and stored in the fridge for over a week. Whether this marinade is used over chicken, fish, beef to bake in the oven or grill, you can be assured of a juicy, tender, mouthwatering bite every time! Serve with either grilled vegetables or a side of rice, this recipe aims to please.
Will you be on our Grill! Grill! Grill! team?
Happy Labor Day Weekend and enjoy the few remaining days of summer!
Serves 6-8
Recipe for marinade below can be used on any meat of choice. Beef and chicken is recommended to marinade for 48 hours; with fish, 15 minutes prior to cooking. Portion size recommended is for 6-8 people; therefore, if serving less, save marinade to be used later in the week on another choice of meat.


2-3 lbs. Tri-Tip, Skirt Steak, Sirloin or Chicken thigh or drumsticks

2" ginger and roughly chopped
6 cloves of garlic
3 scallions (white and green parts)
1/4 cup soy sauce
3-4 tablespoon honey
2 large juicy limes; zest and juice
1/2 teaspoon freshly ground black pepper
1/4 cup olive oil

In a small blender or food processor puree items 2-8. In a plastic ziplock bag, transfer your choice of meat and use amount of marinade required. Marinate for 48 hours and grill on charcoal or gas grill. With chicken, cook until meat is no longer red near the bone; with beef, I prefer medium.
Serve along with seasoned zucchini, yam, or any vegetable of your choice!
If you prefer rice, try our recipe for Spanish rice here.

From our partner: LO+JUNE

From our partner: LO+JUNE
Artisanal French products in our Swiss fine food boutique