Petes Teriyaki Marinade Food

TERIYAKI CHICKEN MARINADE

Steps:

• For the marinade: Combine the soy sauce, oil, sugar, ginger, sesame oil, sesame seeds, garlic and 1/2 teaspoon salt in a large resealable plastic bag. Add 4 boneless skinless chicken breasts or 8 boneless skinless thighs (about 1 1/2 pounds), squeeze out the air, seal tightly and massage gently to coat the chicken with marinade. Refrigerate for 2 hours or freeze up to 1 month; defrost in the refrigerator overnight before cooking.
• To cook: Remove the chicken from the bag, letting any excess marinade drip off, and transfer to a foil-lined baking sheet. Broil, turning halfway through, until lightly charred, cooked through and an instant-read thermometer registers 165 degrees F, about 12 minutes.

TERIYAKI MARINADE

Steps:

• In a medium bowl, mix the soy sauce, water, sugar, Worcestershire sauce, vinegar, oil, onions, garlic powder, and ginger. Stir together until sugar dissolves. Voila - marinade!

TERIYAKI MARINADE IV

Steps:

• In a medium bowl, mix white sugar, garlic powder, ground ginger and salt. Mix in Worcestershire sauce and reduced sodium teriyaki sauce. Stir until all dry ingredients have dissolved. Place desired meat into the mixture. Cover and marinate in the refrigerator at least 6 hours before grilling as desired.

PETE'S TERIYAKI MARINADE

Steps:

• Mix all ingredients.
• Marinate meat several hours or overnight.
• Baste with marinade while cooking.
• Strain remaining marinade, heat to boiling and use as gravy over rice.
• You may use 1 tablespoon dried, ground ginger in place of fresh.

TERIYAKI MARINADE

Steps:

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

TERIYAKI MARINADE II

Steps:

• In a large bowl, combine soy sauce, garlic, green onions, ginger, sugar and pepper. Add the vinegar, oil and Worcestershire sauce. Mix well.
• Marinate meat in this mixture for several hours before grilling outdoors.

DOREEN'S TERIYAKI STEAK MARINADE

Steps:

• In a medium bowl, mix steak sauce, sherry, light brown sugar, soy sauce, garlic and pepper. Place desired meat in the mixture. Cover and marinate in the refrigerator at least 4 hours before grilling as desired.

PEG LEG PETE'S MARINADE

Steps:

• Combine all ingredients in large bowl,mix until sugar is dissolved.
• Marinate meat for about an hour, to even overnight(I use a gallon zip- lock bag).
• Grill meat on barbeque pit till done.

ROOT BEER TERIYAKI MARINADE

Steps:

• These ingredient amounts are approximates.
• Feel free to adjust to your particular taste.
• Mix all ingredients together in a saucepan and heat until warm- do not boil.
• Pour marinade over beef or chicken.
• I recommend grilling, but can also be used for oven roasted meats and poultry.

SWEET TERIYAKI MARINADE

Steps:

• Place all contents into sealable bag and thoroughly mix. If you want to make a side-sauce for dipping later, remove 1 cup of the marinade and set aside.
• Add in meat of choice (Beef, Chicken, Pork, etc) and let marinade for minimum of 3 hours (the longer the better; overnight is preferred). Remove meat from marinade and it is now ready to grill.
• If you wish to make a sauce, heat contents and bring to a slow boil. Mix cornstarch and a small amount of cool water together before adding mixture to sauce. Simmer for a minute or two and remove from heat and allow to cool.
• Contents of recipe are easily adjusted to make more/less depending on crowd. Works great on just about any meat as well as basted on fish!