Don't be scared off by the fiery color of this marinade, it's got enough sweet to balance out the chilies. My SIL and brother have used this marinade often for steaks, so on our recent visit out to LA. I had to give it a try. Instead of beef, I used bone-in dark meat chicken. I par-cooked the chicken at 350 F for 30 minutes, then finished it on the grill for some extra smoky flavor.
Srirarcha Marinated chicken, saffron rice, garlic kale, and ginger carrots.
(I'm not sure who to credit, if you know the original author post a comment below)
- 1 1/2 cups Sriracha
- 1/2 cup sambal
- 1/2 cup palm sugar or light brown sugar, loosely packed
- 1/2 cup fresh-squeezed lime juice
- 1/2 cup plus 2 tablespoons vegetable oil
- 1/4 cup minced garlic
- 1/4 cup minced fresh ginger
- 2 tablespoons mirin
- 2 tablespoons fish sauce
- 2 tablespoons sesame oil
Mix all ingredients together. Marinate your choice of protein, or vegetable. Cook and eat. For bone-in, dark meat chicken, marinate for 6-12 hours. Par cook in 350 F oven for 30 minutes and finish on the grill, or under the broiler. For beef (flank steak, skirt steak, rib-eyes or strip steaks) marinate for 6-8 hours. Grill until desired done-ness is achieved.
I think this marinade will be delicious on tofu, it's my next protein to try!