Teriyaki Marinade Iii 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:

• Gather the ingredients.
• Combine all ingredients-soy sauce, water, brown sugar, white vinegar, vegetable oil, minced garlic, and green onions-in a medium bowl. Stir gently until the sugar is completely dissolved.
• Use immediately or store in a refrigerator, covered, for up to six to seven days after preparation.

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.

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.

TERIYAKI MARINADE

Steps:

• In shallow glass or plastic dish or resealable plastic food-storage bag, mix all ingredients.
• Add about 1 pound boneless or 2 to 3 pounds bone-in beef, pork or chicken, turning to coat with marinade. Cover dish or seal bag and refrigerate, turning meat occasionally, at least 1 hour but no longer than 24 hours.
• Remove meat from marinade; reserve marinade. Cook meat as desired, brushing occasionally with marinade.
• Remaining marinade must be boiled to be served as a sauce. In 1-quart saucepan, heat marinade to boiling, stirring constantly; boil and stir 1 minute.

TERIYAKI MARINADE

Steps:

• Mix garlic and brown sugar.
• Then add rest of ingredients, mix well.
• Marinate pork chops or chicken breast for 1 hour at room temperature or if you prefer overnight in the refrigerator.
• Grill or bake accordingly.

TERIYAKI MARINADE

Steps:

• Combine all ingredients in a blender and blend until smooth.
• Pour over desired meat in a large zip lock bag and marinate preferably overnight, but at least 3 or 4 hours.
• Makes enough for 2-3 pounds of meat.

TERIYAKI SAUCE

Steps:

• Combine ingredients in a saucepan on medium heat until the sugar is dissolved.
• To make glaze: Mix 1/2 tablespoon cornstarch with 1 tablespoon water. Heat sauce on medium high heat and add cornstarch water mixture. Simmer until thickened.