Ginger, Mint, and Lime Marinade

5 from 3 votes

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This bright marinade with slightly Southeast Asian flavors is a perfect soak for anything from shrimp to chicken to pork.

Ginger, Mint, and Lime Marinade

This Ginger, Mint, and Lime Marinade was born one summer of that most dignified of lineages: stuff hanging around.  Overgrown mint in back yard, a good stock of limes for Gary’s gin and tonics, a knob of ginger in the veggie drawer.  And even when summer is way, way over, the marinade, it lives on.

Woman holding a jar of Ginger, Mint, and Lime Marinade.

And now in the colder months it becomes a bright, piquant antidote to thinking about the fact that winter is just about upon us. It’s garlicky and gingery and minty and so bright and flavorful. It will last for about 5 days sealed up in the fridge.

If you wanted to change it up you might add some basil and/or cilantro in place of the mint.  If you combined the three there would be a slightly pan-Asian/Thai quality to it I think.

Once a marinade touches raw meat or seafood if has to be either boiled or discarded.  But what I sometimes do is take a few tablespoons of the marinade out before I put the meat in (make sure to give it a good shake, whatever it is, so that the marinade is completely combined before you pull some to the side.

Red pepper flakes atop a bowl of the ingredients for Ginger, Mint, and Lime Marinade.

This bright marinade with slightly Southeast Asian flavors is a perfect soak for anything from shrimp to chicken to pork.

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Then after I cook the chicken or chops or whatever, I dribble the reserved marinade on the cutting board before put the cooked food back on to rest, and then slice.  Extra fresh flavor at the end.

This is inspired by Adam Perry Lang’s ingenious board sauce or board dressing technique.  This is how he describes it:  “Once I have grilled a piece of meat, I want to capture the flavors of the delicious juices that emerge on the cutting board when I slice it and then build upon them, so I make what I call a board dressing. I often add some olive oil, or some of the rendered fat trimmings from the baste, or perhaps a little balsamic vinegar, to the juices.”

How to Make Ginger, Mint, and Lime Marinade

Put the ginger, garlic, mint, lime juice,salt and pepper in a bowl or a jar with a lid. 

Garlic, ginger, and mint in a glass bowl.

Add the lime juice.

Lime juice pouring over garlic, ginger, and mint.

And the olive oil.

Olive oil pouring into a bowl of garlic, ginger, mint, and lime juice.

Whisk or shake to combine well.

How to Use Ginger, Mint, and Lime Marinade

This is lovely on pork chops (see photo) or kebabs, chicken, shrimp, and any flaky thick white fish.  Marinate pork or for at least 4 hours, up to 12 in the fridge, shrimp for 1 to 2 hours, and fish for 30 minutes.  (More on How Long Do I Marinate That? here.)  Broil or grill or saute.  What can I tell you, it’s a marinade, and the cooking method is all you.

And now this has me wondering—if you added a bit more lime juice, or better still some rice vinegar to the mix, would this not make a kick-ass Asian salad dressing?  Oh I think it might.  When I give it a go, you’ll see a photo.

Red pepper flakes being sprinkled into a bowl of Ginger, Mint, and Lime Marinade.

And now this has me wondering—if you added a bit more lime juice, or better still some rice vinegar to the mix, would this not make a kick-ass Asian salad dressing?  Oh I think it might.  When I give it a go, you’ll see a photo.

What to Serve with Ginger, Mint, and Lime Marinade

Anything marinated in this ginger, mint, and lime combo would be great with Pineapple, Mint and Jalapeno Salsa, and a salad with Japanese Restaurant Salad Dressing.

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5 from 3 votes

Ginger, Mint, and Lime Marinade

This bright marinade with slightly Southeast Asian flavors is a perfect soak for anything from shrimp to chicken to pork.
Prep Time: 10 minutes
Cook Time: 0 minutes
Total Time: 10 minutes
Servings: 12 People

Ingredients 

  • 2 tablespoons peeled and minced fresh ginger
  • 4 garlic cloves finely minced
  • ¼ cup chopped fresh mint leaves
  • Kosher salt and freshly ground pepper to taste
  • Pinch red pepper flakes optional
  • 2 tablespoons fresh lime juice
  • ½ cup extra virgin olive oil

Instructions 

  • Put the ginger, garlic, mint, lime juice,salt and pepper in a bowl or a jar with a lid. 
  • Add the lime juice, and the olive oil, and whisk or shake to combine well.

Notes

Once a marinade touches raw meat or seafood if has to be either boiled or discarded.  But what I sometimes do is take a few tablespoons of the marinade out before I put the meat in (make sure to give it a good shake, whatever it is, so that the marinade is completely combined before you pull some to the side.

Nutrition

Calories: 83kcal, Carbohydrates: 1g, Protein: 1g, Fat: 9g, Saturated Fat: 1g, Sodium: 1mg, Potassium: 14mg, Fiber: 1g, Sugar: 1g, Vitamin A: 40IU, Vitamin C: 1mg, Calcium: 4mg, Iron: 1mg
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About Katie Workman

Katie Workman is a cook, a writer, a mother of two, an activist in hunger issues, and an enthusiastic advocate for family meals, which is the inspiration behind her two beloved cookbooks, Dinner Solved! and The Mom 100 Cookbook.

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7 Comments

  1. I am new to marinating. Wioth a ribeye, how is this done with this marinade. Also can I use a washed out empty pickle jar to keep this in?

    1. Just marinate the steak for a couple of hours in the fridge (not too much longer, because the lime juice can affect the texture)….and absolutely use a washed out pickle jar! — I recycle jars all the time.