Asian Black Bean Marinade

This punchy little marinade takes about five minutes to throw together and delivers serious depth of flavor.

Fermented black bean sauce brings that deep, salty umami backbone, while dry sherry and sesame oil round it out with warmth and nuttiness.

A hit of dry mustard cuts through the richness and gives everything a subtle bite.

Slather it on chicken thighs before grilling, rub it into lamb chops, or use it as a base for stir-fry sauces. Half a cup goes a long way.

Pro Tips

• Let your protein sit in this marinade for at least 2 hours (overnight is even better) so those flavors really sink in
• Use tamari instead of soy sauce if you need a gluten-free version
• This marinade also works as a finishing glaze; brush it on during the last few minutes of grilling for a sticky, caramelized crust