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I wanted something different than the usual teriyaki sauce/marinades so I came up with this recipe. I have used it on both pork and chicken. Both came out really good. The longer the marinade sits in the refrigerator, the better it gets. I let mine sit in the refrigerator overnight before putting it on the meat and then let the meat marinade in it for several hours or overnight. The jerk sauce in the recipe gives the marinade a bite and enhances the teriyaki sauce. Cooking time is refrigeration time. I do not know how many pieces of meat or chicken the marinade with cover.
Units: US | Metric
Serving Size: 1 (289 g)
Servings Per Recipe: 1
The following items or measurements are not included:
mild jerk sauce