Garlic Honey Marinade

A sweet, spicy marinade and a garlicky sauce guaranteed to give a great lift to roast or barbecued chicken or pork.

But don’t stop there! Try this recipe with salmon or prawns, or as a dipping sauce for vegetables such as broccoli or carrots.

Try tofu for a tasty vegetarian variation.

Ingredients

Soy Marinade
60 ml (¼ cup) low-sodium soy sauce or gluten-free Tamari (Tamari is a Japanese vegan soy sauce).
15 ml (1 Tablespoon) sesame oil
15 ml (1 Tablespoon) Sriracha chili sauce

Honey Garlic Sauce
60 ml (¼ cup) low-sodium soy sauce or gluten-free Tamari.
60 ml (¼ cup) honey
15 ml (1 Tablespoon) fresh lemon juice
2 cloves garlic, finely minced
1 gram (1/4 teaspoon) ginger paste or fresh minced ginger
15 grams (1 Tablespoon) spring onion, finely sliced.
5 – 10 grams (1-2 teaspoons) toasted sesame seeds
15 grams (1 tablespoon) corn starch
30 ml (2 Tablespoons) vegetable or canola oil
Water

Method

Add the cooking oil to the pan and add the garlic. Fry for about three minutes until the garlic turns translucent.

Add the ginger and stir.

Reduce the heat and add the soy and honey mixture to the pan. Stir well to ensure all is combined.

While continuing to stir, add the lemon juice.

In a separate bowl, slowly add water to the corn starch, stirring until the mixture has thickened to the consistency of cream. Slowly add this to the sauce while stirring continuously, until the mixture thickens to a smooth sauce.

Remove from the heat and stir in the sesame seeds.

Reserve 80% of the sauce and use the remainder for basting.

The best way to cook the protein for this recipe is on a barbeque, but you can also use a frypan, under the grill or in the oven.

If cooking in the oven the marinade can be poured over the protein; for other cooking methods, discard the marinade and during cooking baste with the sauce. This is especially important when cooking chicken so the basting sauce is not contaminated by uncooked chicken.

Allow the protein to cook for several minutes, then baste with the sauce several times for the remainder of the cooking time. Fish and prawns cook quickly and will need less basting.

When cooked, the remaining sauce can be poured over the protein for a delicious sticky coating, or poured into a bowl for dipping.

Garnish with chopped spring onion.

For a gluten-free version of this recipe, substitute Tamari for regular soy sauce.
You can vary the amount of Sriracha sauce to achieve a more or less spicy result, and likewise if you really love garlic, add an extra clove – just be cautious around any non-garlic eaters the next day!