Prep 15 mins
Cook 8 hrs
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.
- 1⁄4 cup jamaican mild jerk sauce (World Harbors brand)
- 1⁄4 cup hawaiian teriyaki sauce (World Harbors brand)
- 1⁄4 cup soy sauce
- 1⁄4 cup orange marmalade
- 1⁄4 cup beer (I use regular beer, not dark)
- 1 tablespoon grated fresh ginger
- Mix all of the ingredients together in a bowl and refrigerate for 8 hours or overnight before using.
- For meats, I have used pork steaks and chicken thighs but you could probably use beef steaks as well and have them come out just as good.
- When you are ready to use the marinade, put pork steaks. beef steaks or chicken pieces into a large soup bowl or gallon sized food storage bag.
- Pour marinade over the desired meat/poultry and marinate for 8 hours or overnight.
- Steps 6-12 are optional and are for meats that I have used for this recipe.
- For pork steaks: Put pork steaks and sauce in a heated skillet.
- Bring to a boil, cover with a lid and turn heat down to medium-low.
- Simmer for 30 minutes or until pork steaks are done and tender.
- Serve with baked potatoes.
- The marinade is really good spooned over the baked potatoes.
- For Chicken: Grill on outside grill or counter top grill, occasionally turning and basting with marinade, until done.
- Serve with Marco Polo Noodles or rice.
- The following steps are optional as well so the 2 ingredients for them are NOT listed in the Ingredients list.
- If you have leftover marinade, and want a gravy, pour it into a sauce pan.
- Bring to a boil, cover with a lid, lower heat, and simmer for about 10 minutes.
- In a coffee cup or measuring cup, Mix 4 tablespoons of water with 2 tablespoons of cornstarch.
- Slowly pour mixture into marinade, stirring or use a wire whisk, until thickened (there may be some leftover cornstarch/water mixture).
- Pour over chicken and Marco Polo noodles or rice.
- For beef steaks: Grill until desired doneness and serve the way you want to.
- I am sure they would be good with baked potatoes too with some of the marinade spooned over them.
I made baby back ribs with this marinade. Couldn`t find mild jerk sauce so I skipped it.I put a dry rub my Sweet and Spicy Dry Rub recipe #66475 on Ribs on the ribs then slow baked for 2 hours then put on the grill low heat and brushed the marinade on while grilling for 20 minutes. Very Good!