I'm gonna make a Honey ginger grilled chicken and one of the ingredients for its marinade is a dry white wine. What can I use as an alternate ingredient for a dry white wine which is cheaper??
White or cider vinegar diluted 8:1 with water.
All marinades require that an acid be used. Wine is acidic, it has a pH of around 3.5 . Vinegar is also acidic , it has a pH of around 2.5. In a kitchen 8:1 is easy to do w/o having to resort to making freaky -although more accurate - measurements.