Thai Barbecue Marinade

Prep Time
Cook Time
Ready In

"Good on chicken or pork. Not recommend for fish or seafood, as the long marinating time will "cook" the fish and make it tough. Because of the sugar and honey in this, it will burn easily if not watched on the grill. If you can't find rice wine, use sherry, but NOT rice vinegar. Makes 3/4 cup."

Original recipe yields 1 serving


  • Serving Size: 1 (193.4 g)
  • Calories 533.5
  • Total Fat - 13.9 g
  • Saturated Fat - 1.9 g
  • Cholesterol - 0 mg
  • Sodium - 4492.8 mg
  • Total Carbohydrate - 102.1 g
  • Dietary Fiber - 0.5 g
  • Sugars - 87 g
  • Protein - 5 g
  • Calcium - 43.6 mg
  • Iron - 1.2 mg
  • Vitamin C - 5.4 mg
  • Thiamin - 0.1 mg

Step 1

Place all ingredients in food processor and mix, or in a bowl using a whisk.

Step 2

Pour over meat of your choice and marinate, refrigerated, overnight (or at least 6 hours).

Tips & Variations

No special items needed.



This is a great marinade that my friend and I really liked on our chicken cooked on the grill. I also put some on zucchini then grilled them with the chicken. Extra delicious meal all the way around Mikekey, thank you for sharing! Linda

(1 Jul 2014)


I misread and used rice vinegar instead of rice wine (I should of read the intro first, lol) but What a great tasting marinade it turned out to be. I set 3 tablespoons of this aside which I tossed with cooked and crushed baby potatoes which I later broiled for a few minutes per side. Man were these tasty. I used the rest of it to marinate boneless, skinless chicken thighs overnight, then grilled them over indirect heat. The chicken turned out so tasty. This marinade will be used often.

review by:
(22 Jun 2014)