Perfect Teriyaki Marinade

"This is a great marinade for steaks and chicken. If possible, it is best to leave meat in the marinade for at least 24 hours. Prep time does not include marinading time."
 
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photo by breezermom photo by breezermom
photo by breezermom
photo by loof751 photo by loof751
photo by Crafty Lady 13 photo by Crafty Lady 13
photo by lazyme photo by lazyme
photo by PanNan photo by PanNan
Ready In:
10mins
Ingredients:
8
Yields:
3 cups
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ingredients

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directions

  • Mix all ingredients together. Pour over meat in a container or large Zip-loc bag, turning occasionally.

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Reviews

  1. Made last week (for mom & I) for your week 17 FBP win :) We loved it! I cut liquids, ginger & sugar by 1/2. A definite keeper!
     
  2. Very good! Thanks! I have been looking for an easy homemade teriyaki sauce and this fit the bill perfectly! I used it with chicken, but will try it with beef soon!
     
  3. A very good marinade for boneless chicken thighs, which I baked in some of the marinade. Boiled the remaining marinade and served it over white rice. I did cut the brown sugar in half, though, and it worked fine.
     
  4. Great marinade! I used on boneless, skinless chicken breasts, and grilled them over a charcoal grill. Turned out wonderfully moist and just delicious. Thanks for sharing your recipe....made for Football Tag game 2012.
     
  5. Delicious marinade! I used on steak, then grilled over charcoal; I'm sure this would be great on chicken too. Thanks for sharing the recipe!
     
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Tweaks

  1. DELISH! didn't use green onion because I didn't want to buy a whole bunch of them, used red wine vinegar instead of red wine, and added 2 teaspoons of chili paste. Marinated salmon fillets for the grill and made burger/sammies with grilled fresh pineapple, greens, avocado and dill aioli...... big hit! Marinate for 24 hours if you have the foresight.... it's worth it!
     
  2. I really loved the flavor of this marinade. I used a 8 oz can of crushed pineapple in place of the pineapple juice and marinated some boneless, skinless chicken breasts overnight. The smell of the marinade is mouthwatering. I grilled the chicken breasts, and they turned out perfectly. The marinade was perfect and had a lot of flavor. Thanks for sharing. Made for PAC Fall 2008.
     

RECIPE SUBMITTED BY

<p>Hi! Thank you for visiting my About Me page. I live in northern California (about 2 hours north of Sacramento). My husband and I live on 10 acres where we grow alfalfa and have a small family orchard of fruit and nut trees. We also have 2 horses, 2 cats, a Dexter cow and calf, and 13 chickens.<br /><br />I am married to a wonderful guy (since 1979), and we have two terrific kids. Our daughter (born in 1981) has her college degree in microbiology. Our son (born in 1983) has his college degree in computer science.</p>
 
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