Red Wine and Worcestershire Sauce Chicken Marinade
This chicken marinade marries the acidity from red wine with the sweetness of brown sugar and the saltiness of Worcestershire and soy sauce.
- Preparation:
- Cooking:
- Total:
- Serves: 16 persons
Ingredients
- 2cups/475 mL dry red wine
- ½cup/120 mL olive oil
- ¼cup/60 mL soy sauce
- 4scallions (sliced)
- 1to 2 cloves garlic (minced)
- 2tbsp./30 mL brown sugar
- 1tbsp./15 mL Worcestershire sauce
- 1tsp./5 mL fresh ginger (grated)
- Optional: 2 tsp./10 mL cornstarch (if making a sauce)
Instructions
Step 1
Gather the ingredients.Step 2
Combine all ingredients in a medium saucepan. Let boil for 1 minute, reduce heat, and simmer for additional 8 to 10 minutes.Step 3
Remove from heat and let cool completely before using. (If making ahead of time, marinade may be stored in the refrigerator for no more than one week.)Step 4
Marinate chicken in mixture for 4 to 12 hours.Step 5
For the sauce option, follow the above instructions only simmer the sauce over medium-low heat for 15 minutes.Step 6
Thicken the mixture with water and cornstarch. Turn up the heat to medium-high and bring to a heavy simmer.Step 7
Add cornstarch to the sauce and using a whisk, stir together for 20 to 30 seconds until the cornstarch thickens. (The sauce should be slightly thickened and able to coat the back of a spoon.)Step 8
Remove from heat and use on cooked chicken, turkey, or other types of poultry.Step 9
Enjoy!