Friday, May 20, 2011

Recipe - Teriyaki Marinade

Well, this isn't your traditional teriyaki sauce.  But, trust me, it is delicious.  This one is a family favorite from my Aunt Kris.  We use it on beef, chicken, and pork.  It is a go-to recipe during grilling season.  And since it's a from scratch marinade, I know that there is no corn syrup, sugar or MSG involved.

Aunt Kris's Teriyaki Marinade

1/3 cup white vinegar
2/3 cup soy sauce
3 T dijon mustard
2 cloves garlic, pressed
1-2 inches ginger, pressed

Mix all ingredients.  I press both my garlic and my ginger in a high quality garlic press.  There is virtually no need to peel either.  Add as much black pepper as you'd like

Marinate your meat for at least one hour (up to 6 hours) before grilling.  Keep in mind, the vinegar will act as a tenderizer and can change the texture of the chicken if it sits too long.

Drain, grill and enjoy.  Trust me, I know the combination sounds a bit odd, but it is delicious.
Grilled chicken, served with simple green beans, and couscous.  A perfect weeknight meal.

1 comment:

  1. As I was reading the recipe, my stomach went "Grrrrrroooowwwwwllll"! I should have known better than to read this before dinner!!! It looks absolutely delicious, and I am going to make it SOON!!!

    The only thing I might do differently is sprinkle some sesame seeds on it.