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    You are in: Home / Recipes / Teriyaki Marinade Recipe
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    Teriyaki Marinade

    Teriyaki Marinade. Photo by Charlotte J

    1/3 Photos of Teriyaki Marinade

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    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    20 mins

    15 mins

    Tanzenlicht's Note:

    Teriyaki marinade. I usually use it for shish kabobs, also makes good stir fry. I tend to go light on the honey and heavy on the garlic.

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    Units: US | Metric


    1. 1
      Combine everything that's not meat. Mix well.
    2. 2
      Add meat. If whole poke holes with fork so the teriyaki penetrates. I think the best flavor is from chunks.
    3. 3
      Let stand 24 hours in fridge. Sometimes I let it go longer. The longer the better as long as it doesn't start decaying.

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    Ratings & Reviews:

    • on June 29, 2012


      I added about 4-6 oz of fresh squeezed orange juice to get a bit of an island-y taste and we LOVED it. Doubled the recipe and all 3 pounds were gone w/in 3 days (family of four). I can't imagine anyone who wouldn't like this and summer IS the perfect time for grilling, right? THANK YOU, Tanzenlicht, for this delicious recipe!

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    • on July 26, 2005


      This is easy to make. I let my chicken breast marinade for about 36 hours, then onto the charcoal grill. The longer marinade time gave the meat a very nice full flavor. Sorry I don't have a finished picture as the chicken was devoured quickly!

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    Nutritional Facts for Teriyaki Marinade

    Serving Size: 1 (165 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 892.5
    Calories from Fat 808
    Total Fat 89.7 g
    Saturated Fat 34.7 g
    Cholesterol 112.3 mg
    Sodium 1372.5 mg
    Total Carbohydrate 9.2 g
    Dietary Fiber 0.6 g
    Sugars 6.4 g
    Protein 12.4 g

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