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Teriyaki Marinade and BBQ Sauce

 
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I used fresh minced garlic and added some sliced green onion. I marinated skinless chicken breast cutlets for a few hours and grilled them briefly. Sprinkled with additiona sliced green onions and some toasted sesame seeds.

Yield

16

servings

Prep

5

min

Cook

0

min

Ready

5

min

Low Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb
 

Ingredients

1 cup soy sauce, tamari
1 cup water
2 tablespoons vinegar
2 tablespoons brown sugar
1 teaspoon dry mustard
½ teaspoon ginger
ground
*
½ teaspoon garlic powder
1 teaspoon red hot pepper sauce
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.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 36g (1.3 oz)
Amount per Serving
Calories 200% of calories from fat
 % Daily Value *
Total Fat 0g 0%
Saturated Fat 0g 0%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 900mg 38%
Total Carbohydrate 1g 1%
Dietary Fiber 0g 1%
Sugars g
Protein 2g
Vitamin A 0% Vitamin C 0%
Calcium 1% Iron 2%
* based on a 2,000 calorie diet How is this calculated?

 

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