Prep 10 mins
Cook 0 mins
A tempting Teriyaki-style marinade
- 59.14 ml granulated sugar
- 4.92 ml ground ginger
- 4.92 ml dry mustard (Coleman's is the BEST)
- 4.92 ml salt
- 29.58 ml molasses
- 59.14 ml soy sauce
- 59.14 ml cooking oil
- 59.14 ml water
- 2 clove garlic, crushed
- Combine all ingredients in a jar, cover tightly and shake vigorously.
- Store in refrigerator until ready to use Shake vigorously before using.
We'd give this more stars if Zaar would let us! I made as directed except I used fresh grated ginger, as I had it on hand. I reserved about a 1/4 cup of the mixture, then marinated two chicken breasts all day in the rest. Tonight I baked them along with the reserved marinade for about 30 minutes at 350 degrees. Served over short-grain brown rice, with a side of green beans & lemon, this was delicious. We can't wait for summer to try this with chicken strips on skewers. YUM! Thanks for sharing, Molly! :)