This marinade is bold, garlicky, and has just the right kick of black pepper.
It’s the kind of thing that makes even basic chicken, tofu, or beef taste like it’s straight off a restaurant menu.
The best part? You only need a handful of ingredients, and it comes together in under 10 minutes.
Why I Love This Recipe
This marinade reminds me of the grilled meats at late-night street vendors in Southeast Asia—salty, garlicky, peppery, and insanely good.
- It’s simple but full of deep flavor
- Comes together in one bowl in less than 10 minutes
- Works great for meal prep or quick dinners
- Perfect for grilling, baking, or stir-frying
- Uses pantry ingredients you probably already have
I started using this on chicken thighs, then tried it on tofu, and it just kept working for everything. It’s now a staple in my fridge.
What You’ll Need
- 3 tablespoons soy sauce
- 1 tablespoon olive oil
- 1 tablespoon honey
- 1 tablespoon rice vinegar
- 1 tablespoon finely minced garlic (about 3 cloves)
- 1/2 teaspoon freshly cracked black pepper
- 1/4 teaspoon sesame oil (optional, for depth)
Instructions
Step 1: Mince the garlic
Finely mince 1 tablespoon of garlic (about 3 medium cloves).
Step 2: Crack the black pepper
Use a pepper grinder to crack 1/2 teaspoon of black pepper, freshly ground for the best flavor.
Step 3: Mix the marinade
In a small bowl, combine:
- 3 tablespoons soy sauce
- 1 tablespoon olive oil
- 1 tablespoon honey
- 1 tablespoon rice vinegar
- 1 tablespoon finely minced garlic
- 1/2 teaspoon freshly cracked black pepper
- 1/4 teaspoon sesame oil (optional)
Whisk until everything is fully blended and glossy.
Step 4: Ready to use or store
Pour the soy garlic black pepper marinade into a small serving bowl or jar. Use right away or refrigerate for up to 3 days.
Macros (Per Tablespoon)
- Calories: 45
- Fat: 3g
- Carbs: 4g
- Sugar: 2g
- Protein: 0.5g
Why This Recipe Works (Quick Science)
Soy sauce adds umami, salt, and color. Garlic releases sulfur compounds when minced, which deepen flavor. Cracked black pepper provides heat without overpowering. Rice vinegar balances with acidity, while olive oil helps spread everything evenly and adds richness.
Common Mistakes
- Using pre-minced garlic: It won’t taste the same—fresh garlic gives a sharper, cleaner flavor
- Skipping the whisk: The oil and honey need to be mixed well or they’ll separate
- Not cracking the pepper fresh: Pre-ground black pepper loses its kick over time
What to Serve With
- Grilled chicken thighs or drumsticks
- Seared tofu or tempeh
- Stir-fried veggies or noodles
- Beef skewers
- Salmon fillets
FAQ
Can I make this marinade ahead of time?
Yes, up to 3 days ahead. Keep it sealed in the fridge and stir before using.
Can I use this as a stir-fry sauce?
Absolutely! Add a splash of water or broth to loosen it up for cooking.
What can I use instead of honey?
Maple syrup or brown sugar both work well.
Is it spicy?
No, but you can add a pinch of chili flakes if you want heat.
Can I freeze this?
Not recommended—fresh garlic and vinegar can change flavor after freezing.
Leftovers and Storage
Store extra marinade in a jar with a lid for up to 3 days in the fridge. Always give it a stir before reusing, since oil may separate. If used to marinate raw meat, don’t reuse unless cooked.