Charred Scallion Marinade

Prep Time: 10 minutes | Marinate Time: 30 min – overnight | Cook Time: ~15 minutes | Servings: Enough for 1½ to 2 lbs chicken, pork, tofu, or veggies
Macros (entire marinade, without protein): ~180 calories | 14g fat | 11g carbs | 2g protein

this recipe!

Let’s bring the smoky flavor

This Charred Scallion Marinade is one of those recipes that’s simple but seriously packed with flavor. When you char scallions, they get smoky, sweet, and a little nutty—and that flavor gives this marinade a deep, savory kick. Mix it with olive oil, soy sauce, vinegar, and a touch of garlic? You’ve got a marinade that works for almost everything.

I first made this with leftover scallions I had in the fridge and threw them on a hot pan until they were charred. Blended them into a quick marinade for grilled chicken, and boom—instant favorite.

Why I Love This Recipe

This is one of those go-to marinades that’s low-effort but high-impact. Here’s why I keep coming back to it:

• Charred scallions give it smoky, complex flavor without any fuss.
• Great for grilling or pan-searing—adds depth to everything.
• Super versatile. Use it on meat, tofu, veggies, or even in grain bowls.
• Easy to make in one blender.
• Tastes better the longer it sits.

What You’ll Need

• 1 bunch scallions (about 6–7), trimmed
• 2 tbsp olive oil, divided
• 2 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 garlic clove, minced
• 1 tsp honey
• ½ tsp kosher salt
• ½ tsp black pepper
• 1½ to 2 lbs boneless, skinless chicken thighs, tofu, pork, or veggies

Pro Tips

• Char the scallions until they have visible black spots—this brings out their sweetness.
• Use a cast iron pan or grill for best charring.
• Let the marinade sit for 10 minutes before using—it lets the flavors meld.
• Save a few raw scallions to slice on top for a fresh bite.
• Goes great with Asian-inspired sides or rice bowls.

Tools You’ll Need

• Cast iron pan or grill pan
• Blender or food processor
• Measuring spoons and cups
• Tongs
• Knife and cutting board
• Zip-top bag or bowl for marinating

Substitutions and Variations

• Swap tamari for soy sauce to keep it gluten-free.
• Use lemon juice or apple cider vinegar instead of rice vinegar.
• Add a few slices of fresh chili for heat.
• Sub maple syrup for honey if needed.
• Try it with mushrooms or eggplant.

Make-Ahead Tips

• Make the marinade 2–3 days ahead and store in the fridge.
• You can freeze chicken or tofu in this marinade and thaw when ready.

Instructions

STEP 1: Char the Scallions

Heat 1 tbsp olive oil in a cast iron pan over medium-high heat. Add 1 bunch scallions (trimmed) and cook for 2–3 minutes per side until soft with blackened edges.

STEP 2: Add Scallions to Blender

Transfer the charred scallions to a blender or food processor. Let them cool slightly before blending.

STEP 3: Add the Marinade Ingredients

To the blender, add 1 tbsp olive oil, 2 tbsp soy sauce, 1 tbsp rice vinegar, 1 minced garlic clove, 1 tsp honey, ½ tsp kosher salt, and ½ tsp black pepper. Blend until smooth and pourable.

STEP 4: Coat the Chicken

Pour the marinade over 1½ to 2 lbs boneless, skinless chicken thighs. Toss to coat all the pieces evenly.

STEP 5: Marinate the Chicken

Transfer the chicken and marinade to a bowl or zip-top bag. Chill in the fridge for at least 30 minutes, or overnight.

STEP 6: Cook the Chicken (Grill or Pan-Fry Recommended)

Remove the chicken from the marinade, letting excess drip off. Grill or pan-fry over medium heat for 6–7 minutes per side, until golden and cooked through.

STEP 7: Rest & Serve

Let the chicken rest for 5 minutes before slicing. Garnish with sliced fresh scallions and serve warm.

Leftovers + Storage

• Store in an airtight container in the fridge for up to 4 days.
• Reheat gently in a pan or microwave.
• Use leftovers in grain bowls, wraps, or salads.

Why This Recipe Works (Quick Science)

• Charred scallions release natural sugars and add smoky depth.
• Soy sauce brings umami and salt, helping the flavors soak into the meat.
• Olive oil helps the marinade coat evenly and promotes browning.
• Acid from vinegar and garlic cuts through richness, balancing the whole dish.

Meal Plan Ideas

• Serve with steamed jasmine rice and sautéed bok choy.
• Add to grain bowls with quinoa, pickled onions, and cucumber.
• Stuff into lettuce wraps with sriracha mayo.
• Slice and toss into cold soba noodles.
• Serve with roasted sweet potatoes and greens.

Common Mistakes

• Not charring the scallions enough: You want visible black spots for that smoky flavor.
• Overcrowding the skillet: Work in batches if needed to get a good sear.
• Using bottled garlic or skipping fresh: Fresh garlic makes a big difference here.
• Cooking on too high heat: The sugars can burn—medium heat is best.

What to Serve With

• Jasmine or brown rice
• Roasted or grilled vegetables
• Noodle salads
• Simple miso soup
• Quick pickled radish or cucumber

FAQ

Q: Can I bake the chicken instead of grilling?
A: Yep! Bake at 400°F for 20–25 minutes until cooked through.

Q: What does charred scallion taste like?
A: Smoky, sweet, and oniony—but way more mellow than raw scallions.

Q: Can I use this marinade on tofu or veggies?
A: Totally. Tofu and eggplant love this marinade—just press tofu first.

Q: Do I have to use a blender?
A: It helps get the marinade smooth, but you can finely chop and whisk everything if needed.

Let’s Wrap This Up

There you go—Charred Scallion Marinade that’s smoky, savory, and super versatile. Give it a shot the next time you’ve got scallions hanging out in the fridge. Let me know how it turned out and what you used it on. Drop your questions in the comments. Happy cooking!