Sweet-and-Spicy Marinade

Bill Kim prefers using frozen lemongrass to fresh here because he finds the flavor sweeter than fresh. The fragrant marinade is especially nice with chicken, but also works with lean pork.

Slideshow:More Spicy Recipes

  • Total Time:
  • Servings: Makes 1 cup

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  • 4 cloves garlic, smashed and peeled
  • 2 tablespoons snipped chives
  • 1 tablespoon chopped fresh ginger
  • 1 large stalk frozen or fresh lemongrass—tender pale inner core only, minced
  • 2 tablespoons toasted sesame oil
  • 1/2 cup Thai sweet chile sauce
  • 3 tablespoons sambal oelek or other Asian chile sauce

How to make this recipe

  1. In a mini food processor, combine the garlic, chives, ginger, lemongrass and sesame oil and pulse until finely chopped. Add the sweet chile sauce and <em>sambal oelek</em> and pulse to blend. Refrigerate for up to 4 days.

Contributed By Published July 2011

489619 recipes/sweet-and-spicy-marinade 2013-12-06T23:53:01+00:00 Bill Kim asian|marinades-and-rubs|fast|make-ahead|no-cook july-2011,bill kim,urbanbelly,asian marinade,spicy marinade,lemongrass marinade,asian chile marinade recipes,sweet-and-spicy-marinade 489619

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