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