Ginger marinade for chicken or shrimp
2 servings
10 minutes
Ginger marinade for chicken or shrimp is a vibrant and aromatic expression of Thai cuisine. This marinade combines the sweetness of honey, the spiciness of ginger, and the tanginess of wine vinegar to create a balanced flavor that reveals the depth of Thai culinary traditions. Ginger, known for its warming and refreshing properties, adds a slight heat to the dish while cilantro adds freshness. The marinade is perfect for chicken and shrimp, infusing them with rich spicy notes. After marinating, the meat becomes tender, juicy, and infused with exotic nuances. This dish can be baked, fried or grilled and is best served with rice or vegetables to highlight its rich flavor.
1
Slice the ginger into very thin pieces. The more you have, the richer the flavor will be. So you can experiment to taste.
- Ginger: 100 g
- Salt: to taste
2
Chop the cilantro finely.
- Chopped cilantro (coriander leaf): 6 tablespoons
3
Chop the garlic.
- Garlic: 3 cloves
4
Mix honey, wine vinegar, garlic, ginger, cilantro, nutmeg, salt, pepper, and olive oil thoroughly in a bowl, but not in a blender.
- Honey: 4 tablespoons
- Wine vinegar: 4 tablespoons
- Garlic: 3 cloves
- Ginger: 100 g
- Chopped cilantro (coriander leaf): 6 tablespoons
- Ground nutmeg: 1 tablespoon
- Salt: to taste
- Olive oil: 5 tablespoon
- Fresh bell pepper: to taste
5
Marinate the chicken or shrimp, mix thoroughly, and cover with plastic wrap. Place in the refrigerator for 2 hours to 1 day.
- Salt: to taste
- Fresh bell pepper: to taste