Teriyaki Marinade and BBQ Sauce

⁽¹⁾

Pretty good sauce. I substituted half of the water with white wine. I preferred a little bit sweeter, though. I marinated chicken thighs with this sauce and broiled them. A keeper.

5 minutes Prep: 5 minutes

80 calories per serving view nutrition facts

2 cups suggest servings

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Ingredients

1	cup	soy sauce
1	cup	water
2	tablespoons	vinegar
2	tablespoons	brown sugar
1	teaspoon	dry mustard
1/2	teaspoon	ginger	ground
1/2	teaspoon	garlic powder
1	teaspoon	red hot pepper sauce (eg. Tabasco)	optional
2	tablespoons	cornstarch

Directions

Whisk together all the ingredients except the corn starch.

Marinade the meat long enough to flavor and tenderize- 1 hr for young chicken breasts or fish, overnight for round steak and up to 5 days for some game cuts. Barbecue and baste with the marinade.

Make a slurry of the starch and a little water and whisk into the marinade.

Bring to a boil, stirring as the sauce thickens.

Serve with the barbecued meat.

Real garlic and ginger only improves this dish.

The amount of pepper sauce can be varied from mild to fiery.

You can substitute wine, sherry, orange or pineapple juice for some or all of the water to vary the flavor.

Pineapple juice has an enzyme that provides additional tenderizing power to the vinegar and mustard.

Reviews

Pretty good sauce. I substituted half of the water with white wine. I preferred a little bit sweeter, though. I marinated chicken thighs with this sauce and broiled them. A keeper.
over 5 years ago by misha

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Nutrition Facts

Serving Size 142g

Amount per Serving

Calories 80 3% of calories from fat

	% Daily Value*
Total Fat 0.0g	0%
Saturated Fat 0.0g	0%
Trans Fat 0.0g
Cholesterol 0mg	0%
Sodium 3601mg	150%
Total Carbohydrate 16.0g	5%
Dietary Fiber 1.0g	3%
Sugars 8.0g
Protein 4.0g	9%

Vitamin A	0%		Vitamin C	0%
Calcium	2%		Iron	8%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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I love this recipe, it's easy and delicious and uses ingredients I usually have on hand. I recommend adding garlic at the END of the browning of the chicken, so garlic won't burn. If you use regular Soy Sauce (instead of Low Salt), add less - 1/4 cup is plenty.

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