1/4 cup of olive oil
1/4 cup of soy sauce
1/4 cup of dry sherry wine
1 tablespoon of grated ginger
1 minced garlic clove
to taste salt
2 tablespoons of honey
1/4 cup of olive oil
1/4 cup of soy sauce
1/4 cup of dry sherry wine
1 tablespoon of grated ginger
1 minced garlic clove
to taste salt
2 tablespoons of honey
Combine all ingredients except for the honey
Place the chicken or pork in a bowl
Drizzle the vinha-d'alhos over the meat and cover it
Refrigerate for 4 to 6 hours, or overnight
Occasionally stir the marinade to ensure even coverage of the meat
Strain and reserve the sauce
Add the honey and mix well
Brush the meat with this mixture during the last 10 minutes of grilling
Use about 1 cup or enough for 1 kg of meat.
