I prepared the marinade exactly as written, except that the oil I used was peanut oil. Peanut oil is the best oil to use for high temperature cooking. The marinade was used on boneless, skinless chicken breasts - they were left to marinade for 24 hours in the refrigerator. The following day at dinnertime, I cooked the chicken breasts on the barbecue. The chicken breasts turned out very moist & flavourful - the marinade gives the chicken almost a 'red meat' type of full flavour, & no ingredients overpowered the flavour - a very nice blend. The soy sauce gives it a good level of saltiness - no need to use any additional salt. I will make this marinade again & again! Thank you for a wonderful recipe! :)