Best Honey Marinade Recipes

GRILLED SALMON WITH HONEY-SOY MARINADE

Steps:

• In small bowl, mix all ingredients except salmon.
• In shallow glass or plastic dish, place salmon. Pour marinade over salmon. Cover and refrigerate at least 30 minutes but no longer than 1 hour.
• Heat coals or gas grill. Remove salmon from marinade; reserve marinade. Place salmon, skin side down, on grill. Cover and grill over medium heat 10 to 20 minutes, brushing 2 or 3 times with marinade, until salmon flakes easily with fork. Discard any remaining marinade.

HONEY MUSTARD CHICKEN MARINADE

Steps:

• For the marinade: Combine the honey, Dijon mustard, whole-grain mustard and 1/2 teaspoon salt in a large resealable plastic bag. Add 4 boneless skinless chicken breasts or 8 boneless skinless thighs (about 1 1/2 pounds), squeeze out the air, seal tightly and massage gently to coat the chicken with marinade. Refrigerate for 2 hours or freeze up to 1 month; defrost in the refrigerator overnight before cooking.
• To cook: Transfer the chicken from the bag to a 9-by-13-inch baking dish and cover with foil. Roast in a 425-degree F oven for 10 minutes. Uncover and continue cooking until cooked through and an instant-read thermometer registers 165 degrees F, 10 to 15 minutes more.

SALMON IN A SOY & HONEY MARINADE

Steps:

• Mix together soy sauce, honey, ginger, garlic spring onions and lime juice - taste to your liking and season with black pepper.
• Rinse the fish with clean water and gently pat dry with kitchen paper.
• Pour the sauce over the fish in a large bowl, making sure the fillets are covered. Seal the bowl with cling film and leave to marinade in the fridge for 20 minutes.
• Once marinaded, loosely wrap the fish in individual foil parcels with a couple of spoonfuls of the marinade, leaving a 1 inch gap in the top of the foil.
• Place on a tray in a pre-heated oven at around 160°C for 15-20 minutes. Pour the remaining marinade into the parcels half way through cooking. Meanwhile, cook your rice or noodles.
• Serve with vegetables such as broccoli, green beans or red peppers. Unwrap the parcels and use a flat utensil to lift the fish out and place onto your plate.
• Sprinkle the fish with sesame seeds and fresh chopped spring onion to garnish.

GREEK GRILLED LAMB CHOPS IN WINE AND HONEY MARINADE

Steps:

• Mix/whisk the wine, oil, oregano, garlic, red wine vinegar, salt and cayenne or black pepper until well blended.
• Arrange the lamb chops in a single layer in a glass dish; turn to coat with the marinade.
• Cover and refrigerate for 24 hours, turning often.
• Prepare the grill to medium-high heat.
• Transfer the lamb to plates and season with salt and pepper (I use seasoning salt).
• Mix the honey into the marinade.
• Grill lamb to desired tenderness, turning and basting often with the marinade (for medium-rare grill about 10 minutes).

HONEY LIME MARINADE FOR GRILLED CHICKEN

Steps:

• Add soy sauce, lime juice, olive oil, honey, and garlic to a small bowl in that order (the olive oil will help the honey slide right out of the spoon). Whisk together thoroughly.
• Place chicken in a large Ziploc bag and pour the marinade inches Marinate in the refrigerator for at least 30 minutes. Preferred time is 1-4 hours.
• After marinating, grill chicken over high heat for about five minutes per side for slices or seven minutes per side for whole breasts, until cooked through.
• Additional marinade can be made and then reduced down to serve over rice as a complimentary side to the grilled chicken.

HONEY AND SOY SAUCE MARINADE

Steps:

• Mix all ingredients for marinade.
• Pour marinade over chicken meat. Make sure every part of meat is covered.
• Refrigerate for at least 2 hours or overnigt.
• Try this: You may want to put marinade and meat into a plastic bag, tie the bag together and turn it from time to time while in the fridge.

HONEY -LIME MARINADE FOR SHRIMP

Steps:

• Place all ingredients, except oil, in a blender and mix until well blended. With the blender still running, slowly pour in the oil to make a smooth dressing.
• You can also just whisk all ingredients together until well combined.
• Put shrimp in plastic zipper bag, cover with marinade and refrigerate for 1 to 2 hours.
• Place shrimp in a grill wok, or thread onto skewers and grill 5-10 minutes or until shrimp turn pink.
• Prep time includes marinade time.

HONEY GARLIC SAUCE OR MARINADE

Steps:

• In a small bowl, stir together oil, lemon juice, soy sauce, honey and garlic.
• Wonderful for basting pork roasts of chops or marinate the chops for a couple of hours, then brush the chops with it at the end of grilling.

ORANGE, HONEY, SOY MARINADE

Steps:

• Combine ingredients in a large ziplock bag or if ribs are too large marinate in a plastic dish.
• Marinate ribs (or other meat) 1-2 hours.
• Use remaining liquid as a basting sauce during cooking.
• Grill as desired on gas grill, or precook ribs in the oven about 2 hours to insure they are tender, then do final cook on the grill.
• This makes enough marinde for 6-8 pork chops.

HONEY TERIYAKI MARINADE FOR BBQ CHICKEN

Steps:

• Mix all ingredients and pour over chicken in marinating dish or sealable plastic bag.
• Let chicken marinate for 6-8 hours for best results.
• Barbecue and enjoy!

HONEY-DIJON- DILL SALMON MARINADE

Steps:

• Mix Olive oil, honey, Dijon mustard and garlic together.
• Sprinkle dill on the front and back of the salmon filets.
• Marinate the dill-sprinkled salmon for at least 2 hours, turning occasionally.
• Preheat oven to 350.
• Cook marinated salmon for 12-20 minutes, once again depending on the size of the filets, watch carefully.

HONEY MUSTARD MARINADE FOR STEAKS

Steps:

• Combine soy, oil, honey, mustard, tarragon, garlic, and pepper in medium bowl. Remove 1/4 cup marinade and combine with vinegar in small bowl; set aside.
• Place remaining marinade and steaks in gallon-size zipper-lock bag; press out as much air as possible and seal bag. Refrigerate 1 hour, flipping bag after 30 minutes to ensure that steaks marinate evenly.
• Remove steaks from marinade, letting any excess marinade drip back into bag. Discard bag and marinade. Grill steaks as desired.
• Transfer steaks to shallow pan and pour reserved marinade over top. Tent loosely with foil and let rest 10 minutes, turning meat halfway through. Slice steak or serve whole, passing reserved marinade if desired.

HONEY DIJON MARINADE

Steps:

• Combine all of the ingredients in a medium bowl and blend well.
• Select the meat/vegetables you wish to marinate.
• Prep into appropriate sized pieces for grilling.
• Add to the marinade.
• Cover, and marinate for one hour. Remove from the marinade, and finish on the grill.

HONEY LIME GRILLED CHICKEN MARINADE

Steps:

• Combine lime juice, oil, honey, thyme, rosemary, garlic and pepper. Pour it over chickens in a ziploc bag. Refrigerate for at least 3 hours up to overnight.
• Grill until done and juices run clear - about 6-8 minutes on each side, depending on the thickness of your chicken breasts.

BEER & HONEY MARINADE FOR SPARERIBS

Steps:

• Combine all ingredients and place in large ziploc bag.
• Marinate in fridge for 24 hours. Turn bag over several times.
• Drain the ribs, but reserve marinade for use while ribs are cooking.
• Cook ribs your favourite way, these are good baked in the oven or bbq on the grill.
• Enjoy.

PORK CHOPS IN HONEY MUSTARD & RED WINE MARINADE

Steps:

• Put all the marinade ingredients in a bowl and whisk them. Pour it into the bag. One by one, punch holes into your pork chops with a fork. This will get tenderize the meat AND let the marinade penetrate INTO the pork chop. Put the pork chops into the bag and let sit for 10 minutes (or as long as 2 days in your fridge). Heat a 14 inch nonstick pan at high heat. When hot, add the olive oil and spread it around the pan. Add your pork chops. Cook your pork chops on high heat for 3 minutes per side. Pour 2/3 of the marinade over them. Sauté for 10 minutes on medium-high heat. Don't let the pan get dry. Add the remaining marinade as needed. You can't go wrong on cooking time. If you need to let it simmer for longer, you can ... just add water so that the sauce doesn't dry out. The end result should be a delicious thick brown sauce coating your chops.

HONEY STEAK MARINADE

Steps:

• Score steak by making crisscross cuts on the surface on both sides of the meat.
• Mix ingredients for marinade and pour over steak.
• Marinate for at least 45 minutes or overnight.
• Grill as desired and slice on the diagonal.

GRILLED OR PAN ROASTED PORK TENDERLOIN IN HONEY LIME CHIPOTLE MARINADE RECIPE - (4.6/5)

Steps:

• Trim tenderloins of fat and silver skin as much as possible. Place in a large ziploc bag or other container to marinate. In a bowl combine lime juice, zest, honey, salt, and garlic powder. Stir to combine, then pour half over tenderloins, reserving half for sauce. To tenderloins add chiles and adobo sauce. Seal and marinade in fridge. About 30 minutes before you are ready to cook, remove pork from fridge and allow to come to room temperature. Preheat oven to 425°F. In a large, heavy oven-proof skillet (like a cast iron skillet), heat enough oil to coat over medium high temperature. Remove tenderloins from marinade and sear in hot skillet on all sides. Place the skillet in the oven and roast tenderloins for about 15 min. Check temperature with an instant read thermometer. Remove pork from the oven at approximately 140-145, cover pork in skillet with foil. Let rest on the counter for 5-10 minutes or until temperature rises to 150. Remove pork to a cutting board, pour reserved lime juice mixture into skillet with meat juices and heat on high. Allow sauce to reduce and thicken slightly, then pour over sliced pork tenderloins. If you don't have enough sauce or it thickens too much you can add a little water and continue simmering it until it is the quantity and thickness you want. Garnish with freshly chopped cilantro. If you choose to grill, start at step 5 and grill your tenderloins about 15 minutes. Remove from the grill to a platter at 140°F. Pour reserved lime juice mixture over meat and cover with foil. Allow to rest 10 minutes. Then slice, garnish with cilantro and serve.

MIDDLE EASTERN CHICKEN KEBABS IN HONEY-SOY MARINADE

Steps:

• In a bowl mix oil, honey, soy sauce, cumin, cayenne and pepper. Set a small amount of the marinade aside for basting later on. Then add the meat, veggies and garlic and let them marinate in the fridge for at least 2 hours. The longer the better.
• Discard the marinade and put meat and veggies onto skewers. If you use wooden ones, first soak them in lemon water to prevent burning.
• Grill on the BBQ for 12-15 minutes or until done. Keepturning and basting with the marinade you set aside earlier.

CITRUS-HONEY MARINADE

Steps:

• Combine all ingredients and marinate your fish or chicken.